Altay.Oro

I temper the cocoa butter that I will use to temper the ganache by just cooling and stirring quickly at the stage when it begins to solidify ... and I use it immediately. It looks like in the photo, still liquid but more thickened, It doesn't look as oily and transparent as in the video ... I hope I'm doing it right.

Do you think that her cocoa butter is tempered at the end? What Is Cocoa Butter | How to Temper Cocoa Butter for Chocolate

Thank you, worth to try.

Thanks a lot 👍

I would appreciate it, thank you

How do you brew coffee with dairy? Is it possible for you to share the ganache recipe with us?

You're welcome ... I think 1 : 1 with dark chocolate would be very watery to be slabbed even with added cocoa butter ... also its shelf life would be considerably reduced. You may try the standard recipe, 2 : 1 dark chocolate ganache with the other ingredients I mentioned ... but you will need a food processor as it is a fatty ganache you can easily lose emulsion after adding cocoa butter. With dark chocolates, especially with high cocoa content dark chocolates, most of the time, you will end up with a texture between cream and butter ganaches. 55% dark chocolates would be more suitable for the first attempts.

Hi ... I think it's a fat rich cream ganache ... seems to me as a standard 2,5 : 1 milk chocolate ganache with added cocoa butter ... with the ratios (water / sugar, fat / total, sugar / total etc.) taken from the nutrition label together with the ingredient list, my approximate guess is: Milk Chocolate 250 Cream (% 40) 100 Cacao Butter 50 Glucose Syrup 50 It has a low water / sugar ratio, so without added sugar alcohols, 30 days shelf life below 10 C is ok I think.

Yes ... but it takes into account the sugar coming from the chocolate. If you complete the recipe by adding 200 grams of dark chocolate, then 30 grams of glucose will be enough for 100 grams of cream.

With a little bit more sweetness, adding some sugar syrups - glucose, invert etc. - works ... and with added sugars, you may now add more cream or any other watery ingredient for additional fluidity without increasing aW ... approximately 1 unit of %35 cream with 3 units of glucose/invert would not change the original aW level. Another solution would be to convert to a dark chocolate having a smaller cocoa solids percentage.

May it be a piping ganache? It is not possible to get the same structure, taste etc ... but you may add 50 units of honey in place of 100 units of glucose syrup for ending up with the same sweetness level of the original recipe.

Even if ganache easily emulsifies by hand stirring, it is always better to use a blender or a food processor for better homogenized emulsions/ganaches.

I roughly know the functions that various type of sugars do on the end result of the ganache structure, sweetness, stiffness etc ... but still could not get the exact decision process used for calculating the rigorous amounts of different sugar types to add to the recipes when fine tuning. @Rajala if possible, can you share with us your complete decision process under your choice of sugars and amounts of them used in this ganache formulation?

Same here ... I have molded some chocolate pieces today for my nephews ... downside is ... chocolate becomes slighty overtempered at nights when the room temperature cools down a little bit near to 28 C 😎

I think so ... by the way I got my bag today and it is the same label on the bag.

I want to formulate a ganache recipe with Callebaut Ruby, but can not solve the table below which I got from the Callebaut site ... My rough estimation for the milk fats is % 8 ... then the cocoa fat would be %28 ... and the non fatty cocoa solids would not be % 20? What does "2.5 % FAT FREE COCOA" on the lable mean?

I think it is ok to mold some chocolate bars until 27-28 C for a home chocolatier ... maybe even until 30 C ... of course with a refrigerator for hardening the molded pieces. Enjoy the extended period of time to play and practice with tempered chocolate at the room temperature.

It seems to me as a regional loss of temper, If so, stirring the chocolate a little bit more before molding can be a remedy. Another reason can be ... maybe less likely ... if your mold is thin, you should take into account the heat of your hands.

@Anthony C Very pleasing and pretty, professional looking range of bonbons ... I would not miss that oppurtunity, Just do it ) And ... work hard until buying some equipment and/or employing people.

If there is enough water in the environment to emulsify with oil molecules ... can there be any reason other than the shortage of emulsifier for the failure to emulsify? For example ... when making a low ratio chocolate ganache (1:1 with milk chocolate or even less chocolate), have you ever experienced a difficulty in emulsfying chocolate with cream?

https://www.youtube.com/watch?v=2cf3nqBzWLs Showing the transfer sheet method of capping bonbons ... starting at 10:45.

I think the contrasty look with the shiny top is very nice.

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.

Thank you ... maybe the piping chocolate on each cavity creates the best result, but it is obviously not so practical for handmade.

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?