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Chocolates with that backroom finish

Mette

By Mette
in Pastry & Baking

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pastrygirl

pastrygirl

Posted
Posted

Kerry, I wanted to thank you again for the reminder that the rejects can be re-purposed. Management hadn't eaten too many of the cracked ones I had left in the office, so I took them back and melted them down with a little cream and another splash of bourbon. That plus a the extra filling I had saved ended up being the perfect amount to fill two molds of 32. All came out perfect, shiny, and sell-able! As with so many aspects of cooking, it's not about never making mistakes, it's about knowing how to fix them. Thanks! :wub:

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  • 1 month later...
  • 3 weeks later...
Kerry Beal

Kerry Beal

Posted
Posted

6961702434_382e9b50af_z.jpg

Check out the chocolate on the right - it's my leftover that was supposedly in temper - I scraped out the stuff in the glass cup measure (that's on the bottom) then dumped the remainder of the stuff from the piping bag on top of it. Weirdly the chocolate from the piping bag that I used to decorate the pieces of licorice was fine.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

  • 1 month later...
pastrygirl

pastrygirl

Posted
Posted

Sooo, y'know how sometimes you have a nice cocoa butter swirl in your molds that seems to be in temper, but when you unmold the finished pieces half of them have spots where the color has flaked off? Do we know exactly why that happens? Cocoa butter too hot, too cold, too much agitation? Agitating when semi-set because you just can't leave well enough alone?

  • 3 weeks later...
pastrygirl

pastrygirl

Posted
Posted

There always seems to be a piece or two that gets in the way of the mold when I'm banging the last few stuck ones out....also known as samples for the chef :laugh:

IMG_0636.jpg

  • Like 1
DianaM

DianaM

Posted
Posted

There always seems to be a piece or two that gets in the way of the mold when I'm banging the last few stuck ones out....also known as samples for the chef :laugh:

IMG_0636.jpg

Lol, I do that too! Usually with me, it's just nicks, but I always catch more than just one under the mold.

lebowits

lebowits

Posted
Posted

There always seems to be a piece or two that gets in the way of the mold when I'm banging the last few stuck ones out....also known as samples for the chef :laugh:

IMG_0636.jpg

I think we've all had that happen. I'm always a bit saddened when a piece suicides by dropping out of the mold just as I'm starting my down stroke to bang it out.

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

Chris Hennes

Chris Hennes

Posted
Posted

I think we've all had that happen. I'm always a bit saddened when a piece suicides by dropping out of the mold just as I'm starting my down stroke to bang it out.

I've developed something of a neuroses about it, in fact: I've fallen into a stupidly complicated sequence of unmolding steps to ensure that it happens as seldom as possible.

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Chris Hennes
Director of Operations
chennes@egullet.org

pastrygirl

pastrygirl

Posted
Posted

I think we've all had that happen. I'm always a bit saddened when a piece suicides by dropping out of the mold just as I'm starting my down stroke to bang it out.

Bon bon suicides, so sad :sad:

I've developed something of a neuroses about it, in fact: I've fallen into a stupidly complicated sequence of unmolding steps to ensure that it happens as seldom as possible.

Do tell.... who doesn't love neurotic overly complicated confectionery? But I guess a sheet pan or something would save some losses...

  • 2 weeks later...
Kerry Beal

Kerry Beal

Posted
Posted

DSCN0089.jpg

The infamous Greweling Buckwheat Dog Turds! A classic.

Failure to table the ganache enough, failure to produce 25mm discs for the bottoms (these are more like 35 mm - so my ganache amounts are wrong) and failure to pipe evenly - which is pretty difficult when you are piping something this liquid.

Right at the bottom of the upslope on the learning curve!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Chocolot

Chocolot

Posted
Posted

Kerry,

Peter would be soooo disappointed:-)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

curls

curls

Posted
Posted

Kerry, Wow! So, were you able to salvage them and turn them into something beautiful and tasty?

  • 2 weeks later...
  • 9 months later...
Mette

Mette

Posted
  • Topic Starter
Posted

These ones did not even make it to the backroom - firmly stuck blackcurrant paté de fruit

(hint - make sure you use silicone paper to pour the PdF)

PDF.jpg

Mette

Check out our brewpub

Mette

Mette

Posted
  • Topic Starter
Posted

These ones did not even make it to the backroom - firmly stuck blackcurrant paté de fruit

(hint - make sure you use silicone paper to pour the PdF)

attachicon.gifPDF.jpg

Oops. Is that madpapir?

Oops, indeed.....Madpapir (greaseproof sandwich wrapping paper) is NOT the same as silicone paper....

Mette

Check out our brewpub

  • 5 months later...
YetiChocolates

YetiChocolates

Posted
Posted (edited)

Here's my latest back room finish lovely delight. I was experimenting on whether I could have my transfer sheet on the sheet pan and just slide the chocolate onto the transfer sheet after dipping to save time from cutting each square and putting it on top of each chocolate. Well as you can see, that didn't work out so well. Didn't help that my chocolate was a little cooler and thicker than I really wanted it to be (as I was doing a small batch I didn't pull out the melter). The one plus to the whole ordeal was that I finally used a wire across the bowl for scraping, and everyone is right, that works SO much better!

IMG_1231-resized.jpg

Edited by YetiChocolates (log)

~ Willow ~

www.yetichocolates.com

curls

curls

Posted
Posted (edited)

Willow I think that your experiment would work if your chocolate was warmer and more fluid. I have dipped pieces and put them on a texture sheet... worked quite well.Give it another try!

Edited by curls (log)
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