Report: eG Chocolate and Confectionery Workshop 2014

[lambrecht gourmet]

Melissa kindly sent me the recipe for Gianduja Delice. 

It is in French so I'll translate what I can.

 

Processus                    (g)                     Ingredients               %

Caramel 170                390                    sucrose                   19,69

                                    100                     sorbitol powder        5,05

                                     70                      glucose atomise      3,53

                                     130                    water                        5,56

                                     395                    noisette                    19,94

                                     345                    pate de noisette        17,42

                                     500                    milk choc couverture  25,25

                                     50                       cocoa butter             2,52

 

produces: 1980 g               sugar: 39,38 %      Between 40 &50%

sweetening index: 0,34%   cocoa butter: 41,04 minimum 32%

AW: 0,6152                        fat matter: 24,11     minimum  20%

                                                   EST: 92,53     between 95 & 100%

Est translates as "is", so not really sure what it means.

This is how it was sent to me so good luck. 

[lebowits]

Melissa kindly sent me the recipe for Gianduja Delice. 

It is in French so I'll translate what I can.

 

Processus                    (g)                     Ingredients               %

Caramel 170                390                    sucrose                   19,69

                                    100                     sorbitol powder        5,05

                                     70                      glucose atomise      3,53

                                     130                    water                        5,56

                                     395                    noisette                    19,94

                                     345                    pate de noisette        17,42

                                     500                    milk choc couverture  25,25

                                     50                       cocoa butter             2,52

 

produces: 1980 g               sugar: 39,38 %      Between 40 &50%

sweetening index: 0,34%   cocoa butter: 41,04 minimum 32%

AW: 0,6152                        fat matter: 24,11     minimum  20%

                                                   EST: 92,53     between 95 & 100%

Est translates as "is", so not really sure what it means.

This is how it was sent to me so good luck. 

 

What are "noisette" and "pate de noisette"?

[gfron1]

Noisette is just hazelnut

[mostlylana]

And pate de noisette is Hazelnut Paste.

[lebowits]

And pate de noisette is Hazelnut Paste.

That was my suspicion, but wanted to be sure.

[Chocolot]

 

A few more photos from the workshop. A pano of the group.

 

 

David S. Bob, Lionel, Sarah, Donna. Arriving for first day.

 

 

Jean Marie stopped by on Sunday in his Harley outfit.

[Lior]

I don't know if you people know this, but I found it while researching (www.novosina.ch):
 

Typical Chocolate Values 

 

 

Raw Materials and semi-products: 

 

Type Typical aw-values 

Cream 0.99-1.00 aw 

Butter 0.95-0.98 aw 

Glucose 0.70-0.72 aw 

Sorbitol Powder approx. 0.30 aw 

Couverture 0.30 aw 

Milk Powder 0.20-0.25 aw 

Fruits, nuts and other fillings typically have an aw-value of 0.40-0.90aw 

 

 

Fillings: 

 

Type Typical aw-values 

Fat-based fillings as Gianduja 

or chocolate truffle fillings 0.20-0.35 aw 

Caramel 0.65-0.70 aw 

Almond paste (marzipan) 0.73-0.80 aw 

Sorbitol Powder approx. 0.30 aw 

Couverture 0.30 aw 

 

 

Chocolate without filling: 0.4-0.5 aw

[mostlylana]

 

I don't know if you people know this, but I found it while researching (www.novosina.ch):

 

Typical Chocolate Values 

 

 

Raw Materials and semi-products: 

 

Type Typical aw-values 

Cream 0.99-1.00 aw 

Butter 0.95-0.98 aw 

Glucose 0.70-0.72 aw 

Sorbitol Powder approx. 0.30 aw 

Couverture 0.30 aw 

Milk Powder 0.20-0.25 aw 

Fruits, nuts and other fillings typically have an aw-value of 0.40-0.90aw 

 

 

Fillings: 

 

Type Typical aw-values 

Fat-based fillings as Gianduja 

or chocolate truffle fillings 0.20-0.35 aw 

Caramel 0.65-0.70 aw 

Almond paste (marzipan) 0.73-0.80 aw 

Sorbitol Powder approx. 0.30 aw 

Couverture 0.30 aw 

 

 

Chocolate without filling: 0.4-0.5 aw

 

 

Ilana, this is awesome!  Thank you so much for posting it.  

It seems like such a long time since we've connected.  I hope you are well and still loving making chocolates

[Lior]

thank you, Lana!! Yes, I have not been around for too long. Been a bit up and down round here and I am now trying to get back into chocolates. Hope you are well and all into chocolates!! xx

[Smithy]

Host's note: a series of discussions about how to get molds for chocolate clean that began here has been moved to Lior's new topic, "Cleaning Molds for Chocolate", which can be found here: http://forums.egullet.org/topic/148665-cleaning-molds-for-chocolate/. This was done to allow the problem and solution to be discussed in one location after this excellent report has faded into the background.