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Posts posted by Altay.Oro

  1. On 7/6/2021 at 12:37 AM, Jim D. said:


    @Rajala has been kind enough to send me the link to the cinnamon bun bonbon recipe on his website.



    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?

  2. 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 😎

  3. 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.

  4. 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?

    • Confused 1
  5. 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.

  6. 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).16220215868554007293676764732906.thumb.jpg.2aa8299d7b81b96497f60d6abd189b81.jpg16220216805221467396856205702011.thumb.jpg.9984068242175bcba26d21be193235a5.jpg


    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.

  7. 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?


  8. 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.

  9. 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.

  10. @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






    • Like 5
    • Delicious 2
  11. 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 a spatula at this moment ... mostly in 5 minutes, and with a minimum amount of stirring, chocolate is ready to use ... check it, if not tempered stir a little bit more and recheck. Additionally, I don't put so much chocolate in melter ... I use 6 lt melter and fill half of it with chocolate ... with less chocolate, I generally observe less air bubbles + more manageable and easily / quickly tempered chocolate.

  12. 8 hours ago, curls said:

    Do you own a tempering unit? Are you planning to purchase one?


    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?

  13. 7 hours ago, keychris said:


    measuring the "tempering quality" of the chocolate is as simple as sticking a spatula in and testing the temper. If you mean, are they monitoring the level of crystallisation, no, I don't believe so. it's done by knowledge of how the cocoa butter crystallises, using temperature and movement to generate the correct crystals.


    that being said I don't actually have one so I could be completely wrong :D


    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?


  14. 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?

  15. 44 minutes ago, Rajala said:


    I piped some passion fruit marshmallow in the shell, and then placed a small hemisphere of passion fruit gianduja on top of it. Gently pressing it down. Let the marshmallow set and then close with a layer of chocolate. :)


    Looks so yummy ) ... do you use silicone molds for hemisphere giandujas?

  16. On 2/21/2021 at 12:03 PM, Rajala said:



    This is a bonbon with passion fruit in different textures.


    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.

  17. 6 hours ago, Jim D. said:


     You might try the proportions of the original recipe you posted but omit the cocoa butter, so:

    100g of milk chocolate, 10g of honey, 50g of cream.  That provides a ratio of 2:1 chocolate to liquefier.  I start with chocolate from the bag (so, we assume, still in temper), melt the chocolate until there are a few pieces left, take it off the heat, then stir to melt all of it, which (unless you have overheated it by a lot over 90F/32C) should still be in temper.  Meanwhile heat the cream and honey to 105F/40.5C.  Use just a spatula to emulsify the chocolate and cream mixture.  Sometimes an immersion blender can be too much.  If I see bits of unmelted chocolate, I place the pot on heat for a few seconds.  If the ganache still separates, add liquid (skim milk, liquor, even water, but NOT cream) a few drops at a time, still stirring.  At the right point you should see that texture that successful ganache has; I describe it as like chocolate pudding, a bit spongy, glossy in appearance.  I found this video on fixing broken ganache that might be of help.


    Thanks a lot ...

  18. 16 hours ago, Rajala said:

    My ganaches with dark chocolate usually look like that in the beginning when I use my stick blender. After a while, it goes away and I get a smooth shiny result.


    Yes, it is constantly occuring with dark chocolate ganaches ... generally milk chocolate ganaches is easily emulsifying at the beginning of stirring.

    I've not made slabbed ganaches before so much, and I've started to see it in milk chocolate ganaches when I start to add extra cocoa butter for ending up with a really firm ganaches to be able to cut it very cleanly.

    Another possible reason ... it may be a problem related with milk proteins acting as an emulsifier which milk chocolate contains a lot ... but maybe not enough for extra cocoa butter added to the recipe.

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