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    Ankara, Turkey

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  1. https://www.youtube.com/watch?v=2cf3nqBzWLs Showing the transfer sheet method of capping bonbons ... starting at 10:45.
  2. I guess ... you mean a thin cocoa butter coat with a sprayer first and then the main layer with spatula ... right? Looks promising, but I could not scrape all the chocolate cleanly under the transfer sheet in my first try ... I need to practice more ... thanks.
  3. Thank you ... maybe the piping chocolate on each cavity creates the best result, but it is obviously not so practical for handmade.
  4. I'm not happy with the appearance of the bases of my molded chocolates ... I'm closing them by flattening the poured chocolate on the mold with a spatula. In handmade production, what is the best way to get a really professional look at the bottom of the bonbons?
  5. @shain @Cahoot you should try this ... https://www.imamcagdas.com/anasayfa Even my mom makes occasionally spending hours ... when we want to eat baklava, we mostly order it from Çağdaş. And ... at the end, we always agree that my mom's baklava tastes better than the Çağdaş's baklava :) On the site, there are two types of baklava with a slight difference. Baklava normally contains kaymak. Sold as "dry (kuru) baklava", as far as I know, does not contain kaymak ... https://en.wikipedia.org/wiki/Kaymak
  6. When dipping, I'm getting nearly 5-10 % of my bonbons with air bubbles ... I blow up them by tapping my fork on the surface of the chocolate or to the edge of the melter. As mentioned here ... there seem to be three reasons for excessive air bubbles ... 1. Viscous chocolate, 2. Overtempered chocolate, 3. Excessive stirring ... About stirring ... I do not stir at all when the melted chocolate cools down ... I put it down on a cold surface and I add my seed chocolate when my hands can not feel heat anymore from the melter pot ... I start to stir slowly with
  7. No, I'm just asking out of curiosity ... if not all, what type of tempering machines can provide perfectly tempered chocolate all along the day without any intervention?
  8. Ok no lamp saying that the chocolate is now in perfectly tempered state and ready to use 🙂 we need to manually test the temper 👍 Do we need to adjust the temperature occasionally to prevent overtempering? For example ... if I start the machine in the morning, can I use the tempered chocolate all along the day without any intervention?
  9. I have a question about the working principle of tempering machines ... do they have any attachment for measuring the tempering quality of the chocolate ... or do they rely solely on the temperatures of the chocolate?
  10. Tempering machine and guitar cutter, Two hard workers for any chocolate shop ... Should be invested in before any other thing.
  11. Food grade? Are you taking orders? )
  12. Looks so yummy ) ... do you use silicone molds for hemisphere giandujas?
  13. How can we do that perfect layers in a bonbon? My guess ... completely fill the shells first with the white ganache, wait and then turn over the mold, drain the ganache ... and after the white layer set in the shells, fill the second layer. Before capping the bonbon, manually trim the white layer a little.
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