Jump to content

Douglas K

participating member
  • Content Count

    6
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. My recipe was 27% nibs, 18% cocoa butter, 18% whole dry milk powder, and 26% sugar. By my calculations that between 35 and 36% fat, but it’s possible the nibs were lower in fat and could be the cause of the issue. Nothing fell apart, and no chunks of anything in the chocolate, but I was definitely worried.
  2. @jedovaty I’ve definitely given in to the mess. It’s funny where I will find a smear of chocolate, but as you say it cleans up easily with water. @Jim D. and @Kerry Beal I appreciate the tips. I have used parchment paper for catching drips when resting the molds, but never thought of just dumping the chocolate onto it. I never saw myself really getting into making confections a lot, but rather found it a good way to use chocolate as I learn to make it. I like to cook so it combines my interests, and I’m really finding it a lot of fun, and so I see myself doing it a lot more.
  3. @Kerry Beal It was polycarbonate. I did not have a good scraper yet then, but I do now! Amazing how much easier it is with a proper tool. This was only my second batch, so I’m learning as I go along. There’s so many things to keep track of, and I tend to rush things when I haven’t done them before. Plus figuring out how to hold things etc. while trying to get the chocolate mostly back in the bowl... it’s quite a choreography. The last batch was much better.
  4. I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not
  5. Thank you Kerry, you’re one of my heroes here so much appreciated. I think he’s there to take care of our fruit flies as well. We’re having our first snow as I type this (101 F in Denver on Saturday and today is Tuesday) so much less to worry about them now. They never seem to hang out in the winter, the fruit flies that is, not sure where spiders go.
  6. I am new to chocolate, but have been a home cook all my life. I have been reading here for awhile as I go on my chocolate journey. I learn a lot from the things I read here, but I really don’t have a lot to contribute since I am such a novice, especially with chocolate, so I thought I’d share something light with the community to hopefully give you something fun to take your mind off of some of our intensity these days. Sunday I made my second batch ever of bonbons, and they’re made with my own chocolate, a lavender ganache filling with a little taste of salted caramel. I saw this little guy o
×
×
  • Create New...