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At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially?
I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
I like the height and I want one...
Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond. My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter. I'm fairly new to sweets, my knowledge in this area is pretty slim. Some ideas so far, I don't like any, but it might help turn some gears:
1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
Thank you for your time in reading!
Hey there wise E-gullet-ers!
I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
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