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  1. Same with you ... in my tests, I haven't seen any noticeable difference as well ... but Peter Greweling, Ewald Notter and some other chocolatiers in the recipes in their books always use melted chocolate and are tempering gianduja at the end of the process. Maybe it is just a habit coming from producing gianduja in bulk quantities with big melangeurs.
  2. In terms of taste, appearance, structure, mouthfeel etc. of the final result ... is there any difference between these two methods ... combining melted, not tempered chocolate with nut pastes and tempering gianduja at the end ...and using already tempered chocolate without tempering at the end?
  3. By the way ... bitter almond oil, cold press fixed oil, is sold here not for intake ... probably for its dangerous and risky nature to eat and to use in foods. Orange, pepermint, thyme are ok.
  4. Melissa Coppel is preapring a ganache here, https://www.instagram.com/p/CLjw2l7H4Dx/ It is very shiny and ... so elastic that going back and forth at the tip of the piping bag, if not a manipulated video. I think that glucose syrup is responsible for the shine ... and invert sugar for elasticity, Any other thoughts? What is the fourth ingredient ... is it salt, maybe to much amount for salt ... or powdered sorbitol?
  5. Maybe they are not so easily evaporating when used in tempered chocolate ... let me try ... Thank you Jim ...
  6. This wiki page https://en.wikipedia.org/wiki/Essential_oil says that "In relation with their food applications, although these oils have been used throughout history as food preservatives, it was in the 20th century when EOs were considered as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA)." And ... there is a long list of essential oils on the page under the title of "Use in food" ... Do you use essential oils in your ganaches safely? Bitter almond, peppermint, thyme, orange, lemon, etc ...
  7. Thank you ... seems really a must-have item for bonbon producers.
  8. Hi ... I've never seen an enrober. As just a guess ... I think there may be a setting on the enrober for controlling the chocolate flowing rate and the coating thickness can be adjustable in this way. Do you mean this by the amount of air blowed?
  9. In this photo and in this instagram post https://www.instagram.com/p/CHxrzrRnu0v/ ... bonbons all have thin coverings and so very sharp corners ... maybe the current trend in the industry. I would like to ask ... whether or not enrobers have an adjustable setting for layering this type thin chocolate layers on centers ... or the chocolate used in coating thinned with cocoa butter?
  10. Thanks and one more question, For ganache balancing, which ratio of water should be assumed to be absorbed and bonded by the cocoa powder in chocolate? I take it as 1/4 ... I mean 10 gr of non.fat cocoa solids absorb 2,5 gr of water which therefore not take part in the emulsion ... maybe not so correct.
  11. Can guitar cutters cut thin sheet of (3-4 mm) nut/sesame croquants? Is it advisable to use a guitar cutter for cutting them?
  12. Yes, there are some percentages ... like replace % xx sugar content with glucose ... or use % xx sorbitol of the total amount of water (I can not remember the exact percentages now). But, those are not answering my question here exactly. Thanks anyway ... I will look through again some chapters of his books.
  13. Hi to all, How do they do this wavy decoration pattern?
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