Altay.Oro

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?

@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.