Altay.Oro

@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

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.

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?

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?

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?

Tempering machine and guitar cutter, Two hard workers for any chocolate shop ... Should be invested in before any other thing.

Food grade? Are you taking orders? )

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

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.

Thanks a lot ...

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.

It seems that two reasons there can be ... shortage of water and temperature ... I added enogh water I suppose ... then most likely it is the temperature I missed 👍

Let me as well ask a question, A Google search says that the average relative humidity is 65 % in refrigerators ... and the relative humidities of cream ganaches are above 80 % mostly. So ... without vacuuming or without wrapping them with something ... wouldn't it be better choice to refrigerate the newly made ganaches while waiting to set ... than holding them at room temperatures overnight? Would refrigeration have any adverse effect later on the shelf life or on structures, tastes etc. of cream ganaches ... other than drying a little bit?

Yes, this one was not looking like a curdled ganache ... even with excessive stirring it did not curdle. I tried with extra cream and with water, and keeping it nearly at the same temperature level during the whole process, but I never got an emulsified mixture.

Second try, I took the photo this time. At 30 - 31 C, Never emulsified and I got this mixture after stirring, also tried with an immersion blender. This grainy appearance is an indication of too much fat in the recipe, isn't it?

"The ideal temperature for storage of all chocolate products is 60° to 65°F/15.6° to 18.3°C with 50 to 60 percent humidity." The Art of The Chocolatier by Ewald Notter "The best temperature for ordinary storage of confections is approximately 15° to 20°C/59° to 68°F." Chocolates and Confections by Peter Greweling

Thank you Haley.

Did you precrystallize the ganache? The precrystallization really so much affects the firmness of the end result of ganaches.

It was a little bit grainy and weak ... maybe can be said a little bit soupy. I used Greweling method for slabbed ganaches, that is, combined tempered and melted milk chocolate with cream which cooled down to 40 C. First I added the honey at the room temperature to the cream ... poured it down onto the chocolate. My temperature was between 30 - 32 C, I guess, when I started to stirring. I worked in the melter so I think that it never saw below 30 C. Pastrygirl is right, I realized later that there was too much fat in my original formula, but I could not understand why it was not emulsified with the added cream and as a last resort with water. Without extra cocoa butter, the cocoa butter ratio was % 19 in the recipe ... for a slabbed ganache, I wanted to increase it to % 25 or more, but I missed the amount of water required to emulsify the increased amount of butter.

Have you ever experienced a ganache refusing being emulsified to death? My initial ingredients ... milk chocolate - 100 grams, cocoa butter - 20 grams, honey - 10 grams, cream - 50 grams ... I worked at correct temperatures, stirred between 30 - 35 C, Tried immersion blender, Later, I poured considerable amount of cream, And even added pure water at the end ... But no luck.

Anyone having tried the "Rob Roys" recipe at the page 160 in the "Chocolates and Confections" second edition by Greweling? He says ... cut it with guitar after overnight crystallization at room temperature. It is a milk chocolate ganache ... and I think it is a very watery and syrupy / honeyed ganache for being slabbed ganache, having only ~17% cocoa butter. Anyone here really having done this recipe and could cut it with guitar or with knife cleanly?

I can not think of anything but caramelized / sugar coated nuts, seeds etc. And ... the formulation of the filling should be well balanced and the total water content be well saturated, I think. But no experience, I've never tried caramelized nuts directly in moist fillings like ganaches.

Is there any advisable temperature range in which the butter should be added to the ganache emulsion? After ganache properly set at 20 - 22 C, does the temperature at which we added the butter have any effect on the consistency of the end result?

Thank you both ... I'm still at the designing stage of my product range and I really benefit so much from your posts on this forum.

Enjoy it - I suppose it is said so in English - Is it practical to use one Selmi enrober with two tempering machines ... for example ... using it to enrobe with milk chocolate in the mornings and then later using it with the temperer filled with the dark chocolate in the afternoons?