Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
awbrig

Chocolate Baking Help!

Recommended Posts

i have the chocolate chilling in a bowl in the fridge...I havent molded them yet

How do you intend to mold it young man? :wink:

Share this post


Link to post
Share on other sites
awbrig   

into truffle sized balls using a melon-ball scooper...unless you have a better idea?


Edited by awbrig (log)

Share this post


Link to post
Share on other sites
into truffle sized balls using a melon-ball scooper...unless you have a better idea?

That sounds fine. Are you doing this using a recipe?

You have to make sure the chocolate is still pliable enough to form into balls. It cannot be too hard.

Share this post


Link to post
Share on other sites
awbrig   

if its too hard i will let it sit on my counter for a an hour will that work? or do I need to form them now?

Share this post


Link to post
Share on other sites
if its too hard i will let it sit on my counter for a an hour will that work?  or do I need to form them now?

Are you using a recipe??? Pay attention to my questions young man.

What does the recipe say?

I used to form mounds using a pastry bag... But if you are freezing it... I am not sure how hard you have gotten the chocolate. It should be firm and yet pliable.

Forim into mounds... let the mounds chill for 15 minutes and then use cocoa to form the mounds into balls and then chill for another 15..and then dust with cocoa. confectioners sugar, nut flour, curry powder or whatever else you so desire.

Seal tightly and refrigerate till ready to serve. Bring out of refrigerator and keep at room temperature for 30 minutes before serving.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By ChristysConfections
      Hi All,
       
      I think this is a long shot, but I'll put it out there. I'm wondering if anyone in the Greater Vancouver area has an EZ Temper that they would be willing and able to loan/rent out for a couple days or up to a week? I am super curious to try it out and if the results are as wonderful as I expect I'm hoping I can find it in the business budget.  
       
      Feel free to message me privately.
       
    • By Choky
      After searching this one and other forums I found a number of reasons / solutions for release marks:
       
      1 - mold should be cold and go right away to fridge
      2 - mold should be cold and only go to fridge after beginning of crystallization
      3 - mold should be heated
      4 - because of over crystallization
      6 - not professional molds (too much flex)
      5 - use cooling tunnel instead of fridge so that mold is cooled gradually
       
      I'm having trouble with release marks, as seen in the photo:

       
      I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
       
      Any help would be appreciated!
  • Recently Browsing   0 members

    No registered users viewing this page.

×