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Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
I've tried making them using RTE Chinese chestnuts from Costco with varying success:
One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
I have also tried soaking the chestnuts in hot water prior to beginning the candying process. The nuts, once again, developed a tough skin after a few days. To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
While some pieces have a tough skin, many of them have taken on a candied texture.
Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
Please share any feedback ypu may have. Thanks!
We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line.
Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity.
I also noticed the manual is pretty light on operational procedures.
The 2 things I can think of that might be causing this other then an equipment error is
the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet.
Wondering if anyone else has had this issue before.
Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need.
I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
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