Jonathan

I had something similar happen in a batch of mine but it was a really high fat content filling (hazelnut) so initially I suspected that. However I’ve been taking the step to polish again after the alcohol polish incase of residue and it seems to have made it a non-issue so I don’t know which one to attribute it to? You’re taking a lot more steps to keep your cocoa butter in temper than I am so I don’t know if it’s that

My bars for lunar new year, the red ones are lotus root and salted duck egg (moon cake) in a gold chocolate shell and the black ones are pu-erh tea with a crispy roasted puffed rice layer

That might work? I'm thinking maybe puree it and reduce it and then fold it through a ganache in a similar manner to a nut paste? I just wonder if the flavour concentration is strong enough... I'm gonna do a paired set of bars (Moon Cake and Pu-Erh Tea). For the tea I'm thinking maybe some roasted puffed rice as a textural layer in the bottom, would I mix it with some chocolate to prevent it going soggy from contact with the ganache or so long as the water activity in the ganache is low enough will it stay crisp for at least 2 weeks?

Hmmm, so I’m making something for Lunar New Years, any advice on making a lotus ganache? I was thinking lotus and salted duck egg to replicate a moon cake paired with a separate oolong bonbon but I’m wondering if anyones worked with similar consistency/stability wise

Gorgeous Muscadelle! What did you use for the copper in the first one if you don’t mind me asking? I’ve finally gotten ahead on Valentines with the theme “Summer Lovin’” and did some Pina Colada bonbons (with the theme of Sun, sea and sky) and some passionfruit ones:

Thanks for all the replies! I wasn’t game enough to try the caramel so I chickened out and went with a flocked chocolate velvet effect instead and served it on a caramel tart with brown butter ice cream (my quenelling was not great but time pressure). I still have 0 idea how the caramel layer is done but it really does look like caramel... maybe he’ll post the recipe in a book one day. If anyone is interested in the recipe shoot me a buzz and I can write it out

Hi guys, I'm trying to replicate (at least visually) Cedric Grolet's apple tatin linked here: https://www.instagram.com/p/CGVOYZxJXc1/?utm_source=ig_web_copy_link I'm wondering if anyone has any idea what the first thing he dips it in (my guess is either a gelatine based glaze or white chocolate but it seems to shatter like chocolate?) and then how to dip it in the caramel afterwards with such a thin shell and without burning the chocolate layer or having the whole thing melt and deform? Any tips would be greatly appreciated, thanks!

I think it’s relatively pure, I polish all the cavities with it and then re-polish with a clean cotton ball but I’m not 100% sure the second step is entirely necessary? I just worry about streaks or residue

Tried a technique I saw from the very talented Lana Orlova Bauer, I don’t think it turned out half bad but my goodness do I wish Summer here would just end

Hi Chris, I’ve got all the accreditation and approvals done for home kitchen zoning but the main issue is ine of storage space, in winter I’d be ok but I’m nearing capacity in summer in the wine fridge I bought for storage

My kingdom for a walk in fridge.

Hi guys, I've started a small chocolate business and have swiftly found the constraints of a home kitchen quite limiting. I also don't quite have the confidence in my work to drop my day job for this yet. Does anyone based in Australia have any advised on how to expand on a small scale? Ideally a rental kitchen would be a good starting point but as I work full time during the week it would ideally only be for 2-3 days/week which is a little awkward.

Out of interest, when polishing your moulds with isopropyl do you use 100% isopropyl?

Getting ready for launch and the excitement is getting there! Preparing the Christmas collection despite the Australian Summer doing its best to stop me. Black Forest and Pavlova Snowmen

I gave in to the halloween trends and ended up making a pumpkin based chocolate... gold choc shells with pumpkin ganache, salted caramel and hazelnut in bar and bon form

These things? Size can be whatever you want it to be. For a big mug I’d recommend at least 50mm diameter moulds. You can get polycarbonate moulds that size if you want a shiny finish but silicone will work too if visuals aren’t important. Fill one half, then heat the other to seal

Gorgeous! I'm about to head into an Australian Summer and I predict an absolute nightmare trying to get things to cooperate. 35 celcius + and 80% + humidity is not a good combo for chocolate.

Some salted caramel and butter popcorn bonbons, I’ll try get some better photos once it decides to stop being so overcast outside

@curls The triangle moulds are Pavoni ones. I tried them exactly once and thereafter vowed that I would never put myself through the trouble of having to polish them again haha

Cookies and cream

After a bit of work I think I’ve cracked it, just had to take the cocoa butter out of temper to increase fluidity and working time (though it means waiting longer for each layer to set)

Correct, similar tl actual acrylic painting. Tried to follow a tutorial for that but found the CB set too fast

That might work, I'd just worry about melting the frame as well or ruining the temper on that. I was thinking maybe glove + body heat on a specific portion but that makes it hard to do the initial colour blending for the background?

Hi guys, practicing my portrait work with cocoa butter (I am not a good painter :/). Any tips as far as it goes? I’m finding blending hard as the working time so short

Going back on it I'd probably add shimmer powder instead of gold leaf (maybe incorporate it to the ganache). Spheres are about 40mm in size