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FOOD MASH UP : STRAWBERRY MILKSHAKE OREO with DAIM video
So I've remelted some Valrhona Azelia that was extra from another project and even at 45° C the chocolate has small lumps. If I press a lump against the side of the melter (or between my fingers) it smooths out but I can't remove all the lumps that way. For tonight, I poured all the chocolate through a sieve and pushed the lumps thru with a silicone spatula. That solves the problem for today but I want to know, what caused those lumps in the first place? Also, if this happens again, is there a better way to correct the problem? I have never had this happen before with any couverture (including the Azelia) and hope you can tell me how I can prevent this from happening .
I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes. However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
- "Fruit ganaches" and "Fruit and caramel ganaches". I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
- "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
- "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
- "Fruity delight" - looks like a fairly light dessert to go into a parfait glass. Has anyone done these and how do they turn out? How do they compare to the sabayon-based ones in the Boiron ice cream book?
I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
Thanks for any advice.
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