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Everything posted by Muscadelle

  1. 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?
  2. 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?
  3. 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
  4. 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
  5. My advice would be to use less sorbitol (half of it) and make sure your ganache is tempered
  6. 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.
  7. 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.
  8. 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
  9. 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
  10. 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.
  11. Oh! I read that wrong! 😵 Good thing you caught it!
  12. Okay I’ll try heating them a little more! Thank you!
  13. 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?
  14. 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
  15. 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.
  16. 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?
  17. 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...
  18. 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
  19. 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!
  20. Interesting... I pay around CAD92 $ for Organic and faire trade chocolates from Valrhona. Waina - Andoa Lactee and Oriado
  21. Yess, please post your experiments, would love to see the results!
  22. i don’t know if they have one, I simply follow my instinct 😆
  23. 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.
  24. 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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