Altay.Oro
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Posts posted by Altay.Oro
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Do you think that her cocoa butter is tempered at the end?
What Is Cocoa Butter | How to Temper Cocoa Butter for Chocolate
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On 2/7/2024 at 5:42 AM, Chocoguyin Pemby said:
I add instant coffee to the cream and butter as it warms - works great - and you can add a touch of kahlua as well.
Thank you, worth to try.
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3 hours ago, Rajala said:
For your visibility: I sent you a message with a link to the full recipe!
Thanks a lot 👍
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4 minutes ago, Rajala said:
Short answer: I don't.
I don't remember the rules about sharing links to one's own social media etc here, but I can send you the recipe when I've published it in my channels.
I would appreciate it, thank you -
11 hours ago, Rajala said:
Coffee ganache and coffee caramel
How do you brew coffee with dairy? Is it possible for you to share the ganache recipe with us? -
56 minutes ago, porfyra said:
thank u ! i 'll try it out. would u suggest a 1:1 ratio of chocolate to cream if i use dark chocolate (65%) ?
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.
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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.
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6 hours ago, pastrygirl said:
In Wybauw's Fine Chocolates 2, he writes about increasing shelf life by adding ingredients that bind water, especially sorbitol and corn syrup/glucose. He mentions "adding 50% corn syrup to the moisture quantity in ganaches". Do you agree that the 'moisture quantity' is whatever amount of water is in the cream or purees, so 100 g of 40% fat cream adds 60 g 'moisture' that would be bound by 30 g glucose?
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.
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18 hours ago, pastrygirl said:
Have we talked about fluidity anywhere?
Now that I have an aW meter I've been working on my bonbon centers and trying to get them within a certain range. I'm finding that my white and milk chocolate ganaches are more fluid at a given aW than my darks. I'm guessing this is a function of higher sugar and milk fat? If I get the dark ganaches down to a low enough aW, they are very thick and don't flow easily or level off in the mold at appropriate working temp.
So, any insight on increasing fluidity in dark chocolate ganache without also increasing aW? Is my dark chocolate too high fat?
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.
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22 hours ago, Yoda said:
It seemed kind off thin after adding the liqueur so I ended up putting it into the fride after an hour. It firmed up now. I'll have to finish them up tomorrow. Will take them out of the fridge so it comes to room temp and then finally finish by coating in dark chocolate 🤩
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.
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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.
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On 7/6/2021 at 12:37 AM, Jim D. said:
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?
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6 hours ago, Rajala said:
My kitchen is 29,5°C at the moment. Maybe I should try make some bonbons? 😅
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 😎
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7 hours ago, Rajala said:
I'm not sure, but with that said, I find the min cocoa % strange. The data I have say that Ruby contains 29,5% cocoa butter and 4,5% cocoa mass.
I think so ... by the way I got my bag today and it is the same label on the bag.
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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?
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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.
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On 5/26/2021 at 12:35 PM, cc.canuck said:
New release issues now but thought I'd open this back up rather than starting a new thread.
A couple of my white chocolate bars have sections like this where bits of chocolate got stuck and I'm really at a loss as to why. I've stopped heating up my moulds because I now have the strip of cocoa butter. I also wonder if I need to refine my cleaning process, or maybe stop cleaning so often (normally after every use).
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.
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@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.
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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?
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https://www.youtube.com/watch?v=2cf3nqBzWLs
Showing the transfer sheet method of capping bonbons ... starting at 10:45.
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1 hour ago, Muscadelle said:
I don’t know if it’s because of the material but even if it gives a perfectly flat bottom, the surface, although not dull looking, never gets as shiny as it would with a plastic sheet.
I think the contrasty look with the shiny top is very nice.
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8 hours ago, pastrygirl said:
Multiple coats.
I guess ... you mean a thin cocoa butter coat with a sprayer first and then the main layer with spatula ... right?
7 hours ago, keychris said:acetate or transfer sheet.
3 hours ago, Jonathan said:I’ve been using cut up guitar sheets, gives a really flat smoothness to the base
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.
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17 minutes ago, Kerry Beal said:
Chocolate as warm as possible on the backs, scrape quickly with the tool you prefer - aimed away from you and at about 45 degrees. As few scrapes as possible, as quickly as possible to minimize scrape marks.
here - go to about the 5 minute mark
Thank you ... maybe the piping chocolate on each cavity creates the best result, but it is obviously not so practical for handmade.
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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?
Tempering Cocoa Butter?
in Pastry & Baking
Posted
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.