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GRiker

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  1. Yesterday I did molded chocolates for the first time in months. I polished all my molds the same way but had varying degrees of shine. I remembered gfron1's comments here, the perfect temper has a LOT to do with the shine. The second is the temperature when piping my ingredients. The shiniest pieces were those where I filled some leftover shells with some caramel that I had finished with earlier but decided to pipe into the shells. It was much cooler than my other piped fillings (and thus a pain to pipe.) I think as I learn to be more precise in my tempering and more partic
  2. Yesterday I spent a fun 10 hours with friend making molded chocolates. Jim D. was right that she was amazed with the whole process and finished product even though I saw many imperfections. We made Notter's Lemon Praline discussed above. I am a fan of citrus with white chocolate so we made a white chocolate ganache instead of milk chocolate. I wasn't using couverture white as I had some older white to use up, so I replaced a bit of the white chocolate with cocoa butter hoping that would help in making the melted ganache more fluid. When the white chocolate had a ha
  3. Thanks for the tips. I'll keep them in mind as I make these. I will experiment and see how it goes then report back what I did. Do you ever make your fillings ahead of time then heat them to bring them up to pipeable temp (83F)? That way, if I have issues with it I can try again and if it works, I could just save it in the fridge until production day. Wednesday will be my first chocolates of the season - Yay! I'm hosting a friend who wants to learn to make molded chocolates. I'm nervous because I don't consider myself an expert, but reminding myself I know more t
  4. @Jim D.Thank you so much. I knew you would have good insight. I have the same question with the Passion Fruit Pralines that call for passion fruit puree when I have access to passion fruit concentrate, Sounds like the recipe could work with either the puree or the concentrate. I'll have to experiment and see how it goes. Thanks again!
  5. I'm looking to make Notter's Lemon Pralines from The Art of the Chocolatier. He calls for 2/3 cup lemon puree. I looked at the Boiron lemon puree which states its ingredients are lemon and sugar. I don't know it it's whole lemon or lemon juice. I have easy access to Perfect Puree's Meyer Lemon Concentrate. Ingredients are water, meyer lemon juice concentrate and natural lemon flavor. When Notter asks for lemon puree, does he mean with the pulp or do you think my Perfect Puree Lemon Concentrate will work? @Jim D.I know you've made many of these
  6. Totally right @curls, off topic here on that part. Not sure how to move part of a post over...or if needed at this point since I think the discussion is over.
  7. This is how I make mine too. I'm also a very amateur chocolatier but love tempering with silk straight out of the sous vide or from the solid grated with a microplane. I had trouble with my first batch of silk in the sous vide. Kerry gave me the tip to fully melt the cocoa butter then give it a few days to solidify before making the silk. It worked to fix my problem the first time and when I made some more this month, I did the same thing even though I was working with different cocoa butter. Seemed like a good idea to get a clean start especially since I'm new at this. When I
  8. Thanks. I tried looking in YouTube but couldn't find it. I found it on Instagram.
  9. The recipe is similar to cookie batter with a couple differences I noted 1. It uses only egg whites (most of my cookie recipes use whole eggs or even whole eggs plus yolks). 2. The batter is thinner than cookie dough, more like a cross between cookie dough and cake batter.
  10. I have tried the variety sold at Costco but don’t like it. I much preferred the King Arthur Flour recipe.
  11. I just made this one from King Arthur Flour last week. We liked them. https://www.kingarthurbaking.com/recipes/brownie-crisps-recipe
  12. I recently read an article on King Arthur’s site about using the tangzhong method. It touts one of the benefits as: Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer. https://www.kingarthurflour.com/blog/2018/03/26/introduction-to-tangzhong I’ve used this method a couple times and can attest to it tasting delicious but I can’t speak to it lasting longer as the loaves disappear pretty fast around here. However, it might be worth a try to see if it helps.
  13. Lucky parents. 🙂 Those look nice!
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