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So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem.
I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment.
The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dry out overnight on a equipped with fans aimed at the bonbons. The next day we send the bonbons through the enrober, and then they are transferred to a speed rack to set up, either at room temp (generally around 68-70 degrees F) or in a homemade cooling cabinet (an insulated box equipped with an air conditioner + dehumidifier + fans) that generally fluctuates between 50-56 degrees F (I know, large range).
Problems occur with both milk and dark couverture, with bonbons kept at room temp or in cabinet, thickness of foot doesn't seem to make a difference (we've tried thicker and thinner). Crack doesn't immediately appear; it usually takes a couple of minutes after being completely set before showing. It looks as though the foot is popping out, cause a hairline crack between the shell and the foot. I've attached pictures. You'll notice in the photos, that when the bonbon is cut in half, the foot separates from the shell pretty significantly.
Thoughts? Suggestions? Similar experiences?
Has anyone ever performed chocolate panning in a large industrial machine and used a single vessel for the panning AND the polishing steps? The place i work has only one drum and I'd like to make use of it without purchasing a second drum.
Any advice would be appreciated!
I was curious if anyone has any experience making aerated chocolate candy (similar to those demonstrated by Grewling in Chocolates and Confections) that does NOT use a warmed ISI siphon to achieve this affect... https://www.pinterest.com/pin/827255025273299428/
I was wondering if it might be possible to adapt a large siphon so that you could attach a large tank of compressed CO2 or NO to avoid the expense of all the little gas canisters?
Or am I just dreaming of something that's impossible?
I got an e-mail this morning about the Modernist team's next project - pizza!
Modernist Pizza is Underway!
After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.
Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.
Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.
In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact firstname.lastname@example.org to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
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