Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Profile Information

  • Location
    Tokyo Japan

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I have a similar setup to you as well and use roxy rich. Its normal to have to use a heat gun to warm up the cocoa butter if you are working in a colder room. As for using high pressure, I think I had the same problem but after adjusting the needle by twisting the back of the brush. I was able to find a setting where I could adjust from 20psi - 90psi using my valve and spray cocoa butter.
  2. You would probably use gold colored cocoa butter. As for the design, since its so clean its likely they have a stencil or a stamp that they use to brush or spray the cocoa butter through. If youre skilled enough this can also be etched in with the ball point tools that come with nail art kits.
  3. Made some Passion fruit pudding and brownies. Dark Chocolate Brownie with Walnuts and Pecan bits. Passion Fruit Pudding with Cassis Caramel and Strawberry Cream Cheese.
  4. Hey Kerry. Its the first time I've heard of fondant. Do you have a mother recipe you can share? I've only ever worked with ganaches and caramels for bonbons
  5. Valentines Chocolate: Apple Tart - Apple Caramel, Apple filling, and crunchy chocolate Cup of Jasmine Tea - Jasmine Tea and Purple Potato Mikan Dream - Mikan caramel, Mikan cream Chuhai - "Chuhai" syrup, sake lees ganache and sparkling candy Valentines Special - Passion Fruit, Raspberry, and chocolate crunchies Singaporean Breakfast - Milo, coffee, and cookies. Japanese Inspired Ferrero Rocher - Kuri, Kurumi, Chocolate Nerikiri Wagashi - Shiroan, anko, chocolate, strawberry cream ganache Pineapple Cake - Pineapple Jam with warm spices, shortbread pastry
  6. This is basically a lemon tart, without the careful whisking of the eggs as it heats to temp 180f. I would guess thats why the lemon curd isnt smooth. Lemon curd typically is done by carefully whisking the mixture until 180F and then adding in the butter and using a immersion blender to make it extra smooth. Then you would blind bake your tart for 20-25 mins and then add the curd and bake for 5.
  7. Not familiar with chess pie. My only experience is lemon curd. I would guess that either you should add butter at the end or carefully temper the eggs when making the filling. Because of how scrambled the filling looks in your version
  8. Hey Jim, I haven't used Valrhona before but I'll give it a shot. Funny that you mention custard powder, I had some on hand and mixed that with cream, condensed milk, vanilla, salt, carmalized white chocolate, white chocolate to make something that fit the creamy custard taste I was going for.
  9. what do you use for the vanilla ganache? White chocolate, cream, butter, vanilla? Asking because im trying to emulate the taste of pastry cream without the need for white chocolate as it imparts a certain taste.
  10. Is it not enough to add instant expresso powder to melted chocolate?
  11. Finally got to around using this setup. Flavors (left to right): Strawberry Shortcake Lemon Tart Matcha Yuzu Jasmine Raspberry Sesame, Miso Caramel, Peppercorn Toffee Vietnamese Coffee Passion Fruit And Mango Banana Bread
  12. Made some chocolates to sell over the weekend Flavors (left to right): Strawberry Shortcake Lemon Tart Matcha Yuzu Jasmine Raspberry Sesame, Miso Caramel, Peppercorn Toffee Vietnamese Coffee Passion Fruit And Mango Banana Bread
  13. Do you have a recipe for the nori and soy sauce caramel? Sounds great. Ive been enjoying miso caramel, curious on how soy sauce nori caramel tastes
  14. Try using Titanium Dioxide as that will make your colors more opaque.
  • Create New...