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Muscadelle

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  1. I have a general question for you guys. Is there a minimum waiting time before you pour the chocolate after painting your molds? In fact I'll go ahead and ask: What are the general waiting times in between steps for you. Do you follow a precise guideline? Personally, I know you have to wait 12 hours for fillings to crystallize and maybe 1 hour before unmolding, but I've never really though about how long I have to wait after painting or how long I have to wait before filling the shells.
  2. Oh! I read that wrong! 😵 Good thing you caught it!
  3. Okay I’ll try heating them a little more! Thank you!
  4. Thank you for responding Kerry! Yes I do heat them before capping. I almost never use the same type of chocolate for shelling and capping so I'm not sure...but most of them turns out just fine. I feel like the shell is not that thin either... could it be a filling that is too soft even when fully crystallized?
  5. You mean the darker chocolate? That’s the cap ( I use milk for the shell and dark for capping) sorry, here’s a better picture
  6. I need help! This is a problem that has happened to me too many times. At first I thought the cracks happened because the chocolate I use to cap was not warm enough or I didn’t warm the surface enough before capping but now I think it may be because my shells are too thin. Do you think that‘s the problem?? I can not have that happen to me again! 😥 I let the ganache crystallize overnight and I cap with acetate sheets.
  7. Hi everyone, I'll just ask my question in this thread: I made some bonbons with a caramel filling to sell during the holidays. So far in my chocolatier life, I've only made smaller batches so I stored them in a cellier at 16C and that was enough. but now I had to star a little earlier and would like to be extra careful. In an airtight container, are caramel bonbons good to go in the refrigerator? Should I consider freezing them? Any people have had bad experiences with texture changes due to storage?
  8. The room temperature here is always 18C I make sur that when i'm painting, my molds are between 17,5 and 18,5C with the thermometer gun. . I always temper my cocoa butter and bring it to 28C if I paint and between 31 and 32 if I use the airbrush. When I pour the chocolate for the shells, the room temp is around 20C but right after molding I place my molds near a chilly air source for like 10 mins (AC in summer and a window starting october) after ten minutes you can see all the shells releasing. One problem that I have never had (And I've had many) is cocoa butter sticking to the mold...
  9. It’s clear cocoa butter with not color. The highlighter dust I used is from Roxy and rich but I guess you can use any brand. The difference between highlighter dust and sparkling powder is that you won’t get a full coverage with sparkling powder, you won’t be able to apply it with a brush either. I’m pretty sure you can get a good result too by spraying a thin layer of clear cocoa butter and spray some loose sparkling powder on it before it fully crystallize (Otherwise it won’t stick to it, contrary to the highlighter dust) but you won’t have full coverage. I’m making some
  10. I know shiny metallic effects have been discussed here but omg you guys I think I just cracked it! You spray a thin layer of clear cocoa butter, you let it set dry and then you brush highlighter dust, that's it! I've been trying to obtain that finish since forever with a consistant result!
  11. Interesting... I pay around CAD92 $ for Organic and faire trade chocolates from Valrhona. Waina - Andoa Lactee and Oriado
  12. Yess, please post your experiments, would love to see the results!
  13. i don’t know if they have one, I simply follow my instinct 😆
  14. I have a feeling they're the same colour just different weight (even though they wrote a different name on chocolat-chocolat website) because if you look at the fat soluble powder on Roxy and Rich website, there's only one white. https://www.roxyandrich.com/food-coloring/fat-dispersible-food-colouring Only sparkling gold power, you can see that the result is mehh.
  15. Personally, I like to spray or paint a thin coat of somewhat translucent cocoa butter and then spray the sparkling powder (powder form) and then give a super thin coat of cocoa butter to seal the powder. It gives a really nice finish!
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