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GRiker

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  1. @pastrygirlGood to see how it fits. I’ll see what I can find. Thanks.
  2. I've wanted to make peppermint patties for a while but was intimidated since I'd never made fondant before. I'd been looking online for non-fondant based recipes but knew they weren't quite what I was looking for when they dipped their frozen patties into melted chocolate chips! I'm so glad to be able to read old threads. Thank you @Chocolot and @Kerry Beal for the recommendation for Greweling. This week I finally decided to give it a go. I used Grewelings recipe subbing peppermint oil for the fresh mint and omitting the invertase as I don't have any on hand. The whole process was very satisfying and delicious. I don't have a fondant funnel, so I just used a 1/2 T measure. That worked but I had very different sized circles. I'd like to figure out how to make a more uniform circle without acquiring another piece of equipment. Any suggestions? I dipped them in Guittard Onyx 72% which complimented the mint nicely. One of my sons called them "crispy". They are more like a traditional York patty. I am going to get some invertase to try for another option. I'm not too patient, so I'm sure I'll opt for more invertase over less so as to not have to wait so long.
  3. @pastrygirlThank you for the insight. I will make my way to a restaurant supply house with my melter and see if the corner radius fits. Thanks again.
  4. I'm looking for a second pan for my newly acquired melter. tcfsales.com lists the Pan Dimensions: 325 x 265 x 100 mm. A 1/2 size restaurant pan is 325 x 265 and I can get a 4 inch or ~100mm deep. Any reason I shouldn't buy a restaurant pan for $10 instead of the extra pan listed for $55?
  5. Just reading up on the tips and tricks here getting ready to play with my newly acquired 6 kg Mol d'art melter I got on eBay. Looks like the seller has another one to sell as well (click this link to see the listing). The one I got was a little dirty and has a little wear on the cord, but looks in good condition overall. I haven't used it yet, but wanted to post this second melter from eBay since I've been watching for one for a while and they don't come along very often. Bidding ends Wednesday, 7/7/2021
  6. They are item number 606015 https://shop.chefrubber.com/item/606015/Candy-Mould-Square/
  7. Looks like you’re in the Washington Post this morning, Congratulations! 🎊 https://www.google.com/amp/s/www.washingtonpost.com/food/2021/01/31/chocolates-valentines-day/%3foutputType=amp
  8. I’ve used the Chef Rubber molds several times now. They are twice as expensive as the O’Creme molds but soooo much easier to use. Worth it! I bought two of them. One batch of caramel fills about 1 2/3 of the mold. Once I’ve finished cooking the caramel in my Presto pot, I strategically pour the caramel into the molds then quickly scrape the top with my taping knife. It’s super easy and very minimal waste. I had no problems getting the caramel out of the mold. It was so successful I decided to try my almond toffee. I had to cut the almonds in half widthwise so they’d easily fit in the mold, but this also worked out great. The only downside was that I always have a bit of butter that separates out at the end and it’s difficult to wipe out the little bits of butter which then get in my chocolate when I dip them. Still figuring out what to do about that. Overall, I’m very pleased. The uniform size is great and it makes a lovely box! Here’s the O’Creme mold for reference: Not sure what I’m going to do with it now but if anyone can think of a good use for it, it’s yours for the cost of shipping!
  9. Thanks for this recipe. I made them with dark brown sugar as I didn’t have muscavdo. I made my own oat flour in my food processor from rolled oats. I’m a huge chocolate chip fan but kept to the fewer chips as called out in the recipe. I found they had a nice texture and weren’t too sweet.
  10. @curlsThanks! That’s some pretty skilled work. Sometime I’ll have to try it just for fun and hope most of it makes it back in the bowl.
  11. I’ve always wondered...how do you manage to get a puddle of chocolate back into the bowl? I have a plastic chocolate scraper. Is that what you use?
  12. Thanks Robert for this suggestion. I have used it a couple times now. I love how little of my attention it requires!
  13. I have now used the O’Creme mold a couple times now. I like the size and I like how easy it is to push the caramel out of the mold. I don’t like the spaces between the molds. The amazon picture shows someone putting the caramel in a candy funnel with no mess between the squares. I don’t own a candy funnel and not sure I’d have the patience to use it neatly anyway. Instead I pour it into the mold and scrape the mold down with a taping knife. I used 2/3 of my batch and I still had lots of leftover that scraped onto my pan. I decided I wanted to try the Chef Rubber ones since I needed another one anyway. Just purchased it today. Will see how that one works.
  14. This is how I temper with seeding: Once one has melted chocolate (100˚F if starting with well tempered chocolate, if not well tempered in the beginning, 115˚F for dark and 110˚F for milk/white) start adding tempered chocolate (chopped or wafers) to the melted chocolate. Add slowly enough that one completely melts what one adds in. One doesn't want unmelted bits. Add smaller amounts of chocolate as one approaches working temperature. In order for chocolate to seed properly, some of the added solid tempered chocolate must be added below 95˚F. One can also add a large chunk of chocolate which one stirs in and then remove upon reaching working temperature. Stir until chocolate mixture has cooled to 90˚F for dark or 88˚F for milk and cocoa butter white. This can take 10-15 minutes. This is the working temperature. Check temper. If the chocolate doesn't set quickly, try stirring it a bit more then checking again.
  15. 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 particular in my filling temperatures that the shine will improve.
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