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I was reading Greweling's Chocolates and Confections and he says that when molding bonbons you may need to allow the chocolate to sit in the mold anywhere from 2-5 minutes before inverting in order to produce desired and thickness and for the shell to be thick enough for the chocolate to contract from the mold, but in all of the videos I see, the chocolatiers invert the molds right away. Is this because the chocolate has sufficient viscosity and doesn't need to sit in the mold?
I have found that with the chocolate I use (Guittard 72%), if I invert the mold right away, the chocolate really doesn't contract enough but if I leave it for 3 minutes I don't have any problems. I'm just trying to understand the theory behind letting the chocolate sit in the mold, why I never see this technique in videos, and how you get thin shells to contract sufficiently from the molds. Thanks!!
New useful shop toy acquired today: a milk frother. This small device is perfect for stirring pigment into cocoa butter when you are making your own colors, or need to mix up ones that have settled. It makes no splatter like a hand held blender and is super easy to clean - just put it in a mug of hot soapy water... I picked one up on Amazon for under $20US with a stand, thinking it might be good, and it was great! Because the cocoa butter has a thicker viscosity than milk, it doesn't froth it, but does an excellent job of blending without the mess.
I am someone who used to hate milk chocolate (and white as well) because they are always too sweet for me.
but recently I got to try Valrhona's Bahibe 46% and it's really good; creamy and not sickeningly sweet.
After Valrhona has changed my mind, I'm on a quest to explore the world of milk chocolate.
Are there any alternatives as good or even better? what's your preference when it comes to milk chocolate?
Who here hand dips chocolates, either with their actual hand, or with a fork?
I have a side job working with a woman who hand dips everything with her fingers in a puddle of chocolate on a sheet of parchment. She's super fast at it, I tried it but it felt so messy and awkward. I have done a little fork-dipping, so today dipped 300+ cookies with a fork and remembered why I hate fork dipping.
So, anyone have any pointers, tricks, or favorite dipping forks that don't make your hand go numb? Today I used a dinner fork, I didn't have my actual chocolate dipping forks, but they have really thin metal handles that are hard to hold onto and horrible. I need like the Good Grips version for people with arthritis and pastry chefs who have done too much piping ...
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