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GRiker

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  1. They are item number 606015 https://shop.chefrubber.com/item/606015/Candy-Mould-Square/
  2. 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
  3. 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 the
  4. 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.
  5. @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.
  6. 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?
  7. Thanks Robert for this suggestion. I have used it a couple times now. I love how little of my attention it requires!
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. @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!
  14. 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
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