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Muscadelle

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  1. Thanks Jonathan! Those are only the shells so I know for sure the problem is not caused by fillings. I double polish as well! haha glad to see that i'm not so over-zealous after all I'm wondering if maybe I'm keeping my cocoa butter at a too low temperature. maybe I should keep it more around 30C? I'm using my notes from my Melissa Coppel workshop, but maybe there's something i forgot to write down? Anybody know enough about Crystals and tempering curve of cocoa butter? I'm wondering if the flecks looks like the result of over tempered CB or maybe CB that went out of temper?
  2. I’m really puzzled by some dull or white flecks that appears on some of my chocolates on almost every batch I make. By the look of it, do you think it’s because my cocoa butter gets somehow out of temper when I paint, even though I have a high accuracy thermometer in my cocoa butter the whole time. I keep it around 28.5C. My molds are always between 18 and 19. I have to say it happens the most often with that technique. (Drop of cocoa butter dispersed by the airstream of an airbrush). Does it happen to any of you? What would you bet the issue is? It’s gett
  3. I wish I could try those 😭 I love pu-erh tea and they are so pretty!!
  4. I love the first ones! They give a Van Gogh vibe! Thats what I use for some of my metallic effects: I'm in love with the copper, it gives such a pretty result! But the one used for the quenelle chocolate (ombre) is the bronze highlighter.
  5. Hi guys wanted to share those, really proud of that shine! Fun fact: I accidentally heated this black cocoa butter for 1:50 in the microwave instead of 0:15. It went all the way up to 110C! I was horrified. Turns out, cocoa butter isn't as fragile as chocolate. 😶
  6. Staying on the same topic (invert sugar) Has anyone of you ever tried using the syrup from your candied fruits (citrus peel, cherries etc) in a ganache to replace invert sugar? I'm really trying to do something with all my syrups, it seems like such a waste otherwise. Do you think that the resulting syrup of candying fruits is in fact invert sugar? If not, is it possible to make it an invert sugar? (by adding acidity and boiling it to 114 maybe?
  7. Thank you Jim! Maybe we could pour the ganache in the little cup when it's still warm so it can flatten out and cover the bottom perfectly and then wait the next day to place it into the meter to get a reading?
  8. I have a question for those who own a water activity meter. Do you let your ganache crystallize before putting it into the meter? It would makes sense to me... but i'm not sure
  9. Hi everyone, When I started my business, trying my best to be eco-friendly was a priority. I realized soon enough that it was not a piece of cake to make my ethic works hand in hand with my business. For reasons like hygiene, costs, standards, it's not easy to make it all work. I'm creating this topic so we can inspire each other with simple tricks to help our planet! I just want to be clear, we're not here to shame anyone's practices. I want this to be a safe-space for people wanting to upgrade their eco-friendly game! Please, feel free to ask an
  10. My advice would be to use less sorbitol (half of it) and make sure your ganache is tempered
  11. I don't know, they do keep happening to me from time to time, but maybe I'll try like really mixing the chocolate between each molds, I've been given them a few swirls but maybe it will help to be more careful. Also, sometimes it's due to my shells being too thin and they can't contract enough to release from the mold entirely, leaving a mark.
  12. I'm in the same boat as you, my apartment seems to be shrinking as my chocolate production is getting bigger. Not sure what to do just yet. I hope you'll get some insightful replies.
  13. That chocolate indeed seems well tempered. I always work with half-sphere too. That spot looks like a release mark, and it's very tiny. I feel like @teonzo might have pinpointed a very probable cause. Either that or your cooling process may not be fast enough. When I put my mold in my chocolate fridge, I lower the temp of the fridge by1 or 2 degrees so that the cooling system kicks in and there's a nice cool air flow that helps the chocolate contract quickly. Next time, watch your shells contract from the molds: If you see a tiny spot that sticks, you can be pretty sure it will lea
  14. Among the top reasons why shells won't contract are: not properly tempered chocolate and a shell too thin. If you heat your mold before pouring chocolate in it, you may end up with that problem depending on the fluidity of your chocolate. (I work in a room at 18C and I never heat my mold before ''shelling'') It's important to let your shells crystallize a little bit at room temp before placing them in a cold place. As soon as the chocolate start setting (normally it should take like 2 mins, if it's taking more than that, maybe your chocolate is not well tempered enough) you can p
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