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MikanPotatos

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Everything posted by MikanPotatos

  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.
  15. @Jonathan What is the general method for getting a cookie into the chocolate like you did for the short bread? I had some ideas for a smores chocolate but wasnt sure how to incorporate. the graham cracker.
  16. Thanks Jim for the help with the part names I was able to find a dealer than ships internationally. California Air Tools 1HP 8Gal https://www.sekaimon.com/itemdetail/174774107557?country=US&title=Ultra+Quiet+Oil-Free+Electric+Air+Compressor+8.0+Gal.+Portable+Tank+Twin+Wheels Grex TG-5 https://www.sekaimon.com/itemdetail/265114389559?country=US&title=Grex+Tritium.TG5+Double+Action+Pistol+Style+%280.5+mm+nozzle%29 Grex TK-7 https://www.sekaimon.com/itemdetail/265040260070?country=US&title=Grex+0.7mm+Nozzle+Kit+(TK-7)+for+Tritium+and+Genesis+Airbrushes+by+SprayGunner AD12 https://www.sekaimon.com/itemdetail/184756196617?country=US&title=Grex+-+Adaptor%2C+1%2F8"M+to+1%2F4"F+-+AD12+-+GRX-AD12 GMAC https://www.sekaimon.com/itemdetail/373513407316?country=US&title=Grex+G-MAC+MAC+Valve+with+Quick+Connect+Coupler+and+Plug My only trouble is finding a 1/4" NPT quick connector, Ill have to visit a hardware store for this as there quite a bit of connectors listed below and Im not sure which one to pick. https://www.sekaimon.com/s/1[s]4" NPT/-/all Its safe to say if Ill have a monopoly in colored chocolates once im done procuring equipment in Japan.
  17. Hi Jim, yes I did read through some pages so Im familiar with some of the equipment mentioned but since there has been 34 pages worth of content its a little daunting as a beginner. Also Since I live in Japan procuring some of the suggest equipment has been a struggle. Overall budget is $1000 so if I could find the suggested CAL compressor and GREX spray at a store in JP I would buy them.
  18. @pastrygirl@Jim D.Yes the goal is to keep the original fruit flavor as much as possible. I did not enjoy some of the fillings I made when I had to dilute it with cream/white chocolate. Ill explore the pate de fruit and pdf guide that has recipes for fruit fillings, thank you.
  19. Does anyone have any advice when creating a ganache with sour flavors such as fruit and you dont want to combine it with cream and chocolate. How would you be able to make a filling thick enough for it to be piped into a shell.
  20. I got these recommendations from a redditor that said this was his setup.. Yes I've read that one of the recommended nozzles is a Trex 0.7mm. This nozzle is only 0.35mm so it might be too fine. I have another question in terms of the specs of the Iwata lite, the recommended HP for a compressor is 2HP on the specs side this is only delivering 1/6 HP I wonder if this will be enough?
  21. Hello everyone. Im making chocolates from japan and im having some issues buying components to do airbrushing for cocoa butter. So far I have been making my own cocoa butter using raw cocoa butter, food safe dye and titanium dioxide, and some cocoa butter silk. Ive been hand painting chocolate but would like to get into airbrushing. For the compressor im thinking about https://www.iwata-airbrush.com/iwata-power-jet-lite.html which is a cheaper version of the pro but where im from the pro version is $1000 so its a bit out of my budget. For the the nozzle im thinking about https://www.amazon.co.jp/-/en/HP-CR-Anest-Iwata-Airbrush/dp/B007AH0O0W/ref=sr_1_8?dchild=1&keywords=アネスト岩田キャンベル&qid=1621256226&sr=8-8 Does anyone have experience and advice on what I should look for. Thank you for very much.
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