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 a free account.

Recommended Posts

Posted

But I did try my hand at the technique, Jim posted (Instagram I believe). It was a humbling experience to say the least. What I was observing, is exactly what you guys were talking about, temperature of the CB. At one point I deposited more than one cavity at a time, because when the cocoa butter is more viscous, it works better (instead or running back down the sides, after you spray in the cavity with the airbrush), but at the point the Cb was already getting little firmer, so the experiment only worked for the first few cavities. The rest I had hard bits of Cb in the cavity. My room temperature was probably around 72 and higher than usual humidity (kitchen doesn't have a vent!!!!). Anyway, it was fun to try something different for a change, but like I have mentioned before, i need an upgrade 😄

Pumpkin caramel 1029.jpg

Pumpkin caramel 3.jpg

Pumpkin caramel 2.jpg

Pumpkin caramel 1.jpg

Vanessa

Posted
25 minutes ago, Jim D. said:

@Desiderio, those look good, much better than most of what I came up with.

 

Andrey would never approve of your kitchen temp. He specifies what I considered very low temps, uncomfortably so at times. Some think that is the secret to his amazing shine.

 

We have been in the 90s and nearly touching 100 during the past few days and it looks like that is the norm for the next couple of weeks.  But coupled with that is about zero cloud cover nor humidity.  That means our lows at night will be in the mid 60's.  Couple that with the production facility I utilize is located on a nearby mountain that is typically 5-7°F cooler and I am planning some chocolate production for a change.  Midnight Chocolate Run?

Posted

Those are beautiful! May I ask what you used to get those nice swaths of color? Brush? Fingertip?

Posted
On 9/17/2019 at 8:34 AM, Nickos said:

New bonbon in the making;

 

banana caramel hmmm delicious🍌😍

 

Can you provide the source of your recipe? Or if it's your own, the method you used? I ask because I have had much trouble with banana caramel: Not only does the banana cause the caramel to splatter dangerously, but the banana tends to burn before the correct temperature can be reached. And, to add insult to injury, sometimes the fat separates out, and I have to put the whole mess in the food processor. The usual remedy for a separated filling is to add some liquid, so I add dark rum, which goes beautifully with the banana but, of course, thins out the mixture even more.

Posted
10 hours ago, Jim D. said:

 

Can you provide the source of your recipe? Or if it's your own, the method you used? I ask because I have had much trouble with banana caramel: Not only does the banana cause the caramel to splatter dangerously, but the banana tends to burn before the correct temperature can be reached. And, to add insult to injury, sometimes the fat separates out, and I have to put the whole mess in the food processor. The usual remedy for a separated filling is to add some liquid, so I add dark rum, which goes beautifully with the banana but, of course, thins out the mixture even more.

Its our Own recipe, iT has 2 layers first layer with caramel and second layer is banana ganache. 

Posted
4 hours ago, Nickos said:

Its our Own recipe, iT has 2 layers first layer with caramel and second layer is banana ganache. 

 

That sounds like a very good idea, solves the whole issue of getting "banana burns" from the fruit cooking in the caramel.

  • Like 1
Posted
On 9/14/2019 at 3:14 PM, teonzo said:

Can I ask what it is?

 

 

 

Teo

 

It's a cool technique using refraction paper to create this effect when exposed to the sun 

Posted
23 hours ago, Kerry Beal said:

Hate it when you burn your banana with hot caramel!

 

You should always wear protection 😛

  • Like 1
Posted
1 hour ago, Kerry Beal said:

Plunk a CD on your chocolate (or buy the film from amazon)

 

 

 

Does it come in Blu-ray?

 

  • Like 1
  • Haha 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

×
×
  • Create New...