Altay.Oro

It is not important ... we will just need the nutritional values label of your cream ... and for the dark chocolate you're using.

Would be great ... waiting the real aW measurement )) Then I need to recalculate it more precisely ... taking into account the lactose and the water absorbed by the nonfat cocoa solids.

No math indeed, maybe the summation sign here is confusing a little. Example calculations ... The recipe, 200 gr dark chocolate 100 gr cream (% 35) 50 gr butter (% 82) 20 gr invert sugar 20 gr glucose syrup 5 gr powdered sorbitol First thing is to calculate the total water content of the recipe. In doing so, I take into account the water coming from the sugar syrups as well. 100 gr % 35 cream has approximately 60 gr water 50 gr % 82 butter has 8,5 gr water 20 gr invert sugar has 4 gr water 20 gr glucose syrup has 4 gr water Total water in grams: 76,5 grams Then calculate the E values for different type of sugars ... Lets assume %45 sucrose in dark chocolate, then we have 90 grams sucrose ... then E.sucrose = 1 * 90 / 76,5 = 1,1765 E.invert = 1,3 * 20 / 76,5 = 0,3399 E.glucose = 0,8 * 20 / 76,5 = 0,2092 E.sorbitol = 1,3 * 5 / 76,5 = 0,0850 Total E value = 1,1765 + 0,3399 + 0,2092 + 0,0850 = 1,8106 aW = 1,04 - (0,1 * 1,8106) + (0,0045 * 1,8106 * 1,8106) = 0,8737

There are a lot of mathematical models trying to approximately predict the water activity levels ... one of them is Grover's model, very simple and in my calculations it gives really good approximations. I cursorily tried it with the recipes from the J. P. Wybauw's "Great Ganache Experiences" book which do not include fruit purees. For some recipes, it really gives good predictions ... but for some not so good. I think that the differences mainly come from the constant used in the model for glicose syrup ... and for some recipes, I also think that there may be some measurement errors for aW values given in the book. The constant for sorbitol is given as 1.3 in some other sources ... in my opinion, this constant should as well be taken with a grain of salt.

Maybe not big enough for painting molds ... As I will not use any food coloring, I'm not so worrying about painting a wall with white chocolate ... milk chocolate lightened with white chocolate reserved for doors.

Thank you again ... this surely will help me a lot.

I think so ... probably personal experiences will be more educative for me than reading all the 34 pages here ... thanks a lot anyway.

I want to cover all the cavities in a mold with two layers of different types of chocolate, one is very thin layer and it is under the main shell of a different type of chocolate ... for example, thin milk chocolate layer under the main dark chocolate shell. For casting the thin layer, do I need to have airbrush + compressor pair? Or ... would this type of equipment https://www.bosch-diy.com/za/en/p/pfs-1000-0603207000-v35962 do the job for me? What about applying the thin layer with a piece of sponge ... not tried yet, I will try it soon ... does it work?

Maybe a simple question ... if we have a saturated water - sugar solution ratio (I mean 1 unit water and approximately 2 units sugar at 20 C and the water here not absorbed by the nonfat cocoa solids) in a ganache recipe, would adding more sugar in any form decrease the water activity (aw) reading?

https://www.instagram.com/p/CL11DG3D0av/ https://www.instagram.com/p/CMFkUY4DV0Y/ Hi, What is the material used in these boxes? For Google search, which term I should use?

Same with you ... in my tests, I haven't seen any noticeable difference as well ... but Peter Greweling, Ewald Notter and some other chocolatiers in the recipes in their books always use melted chocolate and are tempering gianduja at the end of the process. Maybe it is just a habit coming from producing gianduja in bulk quantities with big melangeurs.

In terms of taste, appearance, structure, mouthfeel etc. of the final result ... is there any difference between these two methods ... combining melted, not tempered chocolate with nut pastes and tempering gianduja at the end ...and using already tempered chocolate without tempering at the end?

By the way ... bitter almond oil, cold press fixed oil, is sold here not for intake ... probably for its dangerous and risky nature to eat and to use in foods. Orange, pepermint, thyme are ok.

Melissa Coppel is preapring a ganache here, https://www.instagram.com/p/CLjw2l7H4Dx/ It is very shiny and ... so elastic that going back and forth at the tip of the piping bag, if not a manipulated video. I think that glucose syrup is responsible for the shine ... and invert sugar for elasticity, Any other thoughts? What is the fourth ingredient ... is it salt, maybe to much amount for salt ... or powdered sorbitol?

Maybe they are not so easily evaporating when used in tempered chocolate ... let me try ... Thank you Jim ...

This wiki page https://en.wikipedia.org/wiki/Essential_oil says that "In relation with their food applications, although these oils have been used throughout history as food preservatives, it was in the 20th century when EOs were considered as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA)." And ... there is a long list of essential oils on the page under the title of "Use in food" ... Do you use essential oils in your ganaches safely? Bitter almond, peppermint, thyme, orange, lemon, etc ...

Thank you ... seems really a must-have item for bonbon producers.

Hi ... I've never seen an enrober. As just a guess ... I think there may be a setting on the enrober for controlling the chocolate flowing rate and the coating thickness can be adjustable in this way. Do you mean this by the amount of air blowed?

In this photo and in this instagram post https://www.instagram.com/p/CHxrzrRnu0v/ ... bonbons all have thin coverings and so very sharp corners ... maybe the current trend in the industry. I would like to ask ... whether or not enrobers have an adjustable setting for layering this type thin chocolate layers on centers ... or the chocolate used in coating thinned with cocoa butter?

Thanks and one more question, For ganache balancing, which ratio of water should be assumed to be absorbed and bonded by the cocoa powder in chocolate? I take it as 1/4 ... I mean 10 gr of non.fat cocoa solids absorb 2,5 gr of water which therefore not take part in the emulsion ... maybe not so correct.

Ok thanks ...

Can guitar cutters cut thin sheet of (3-4 mm) nut/sesame croquants? Is it advisable to use a guitar cutter for cutting them?

Thank you.

Yes, there are some percentages ... like replace % xx sugar content with glucose ... or use % xx sorbitol of the total amount of water (I can not remember the exact percentages now). But, those are not answering my question here exactly. Thanks anyway ... I will look through again some chapters of his books.

Hi to all, How do they do this wavy decoration pattern?