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Jim D.

Jim D.


Edited to correct misplaced decimal in Aw

On 2/20/2020 at 10:49 AM, GRiker said:

Thanks to the suggestions, I picked up Art of the Chocolatier.   Decided to try that delicious sounding raspberry and dark chocolate praline.  The recipe calls for 200 g orange juice, then in step 8 it says, "Place the orange juice in a pot over medium heat and reduce by half, until the final weight is 165g"

 

Half of 200 is not 165.  Jim D., do you actually reduce the orange juice to 100 g or to 165?

 

I went ahead and reduced to 100 g and it is delicious, but wondered what you decided to use. 

 

 

Indeed there are some errors in the book. What I ended up doing is to start with 220g of orange juice and reduced that by half (I made that change a long time ago and am now guessing that I was trying to reach a compromise between the original conflicting numbers). I have notes that the ganache seems quite fluid when it is done but that it thickens successfully in time.

 

If shelf life is a concern of yours, I tested the free water content of this filling and it was 0.85, which is not astronomical but higher than I like, especially for wholesale sales, where I have little control over what happens. That water comes from using a raspberry coulis and can be reduced if you substitute a raspberry pâte de fruit.

Jim D.

Jim D.

4 hours ago, GRiker said:

Thanks to the suggestions, I picked up Art of the Chocolatier.   Decided to try that delicious sounding raspberry and dark chocolate praline.  The recipe calls for 200 g orange juice, then in step 8 it says, "Place the orange juice in a pot over medium heat and reduce by half, until the final weight is 165g"

 

Half of 200 is not 165.  Jim D., do you actually reduce the orange juice to 100 g or to 165?

 

I went ahead and reduced to 100 g and it is delicious, but wondered what you decided to use. 

 

 

Indeed there are some errors in the book. What I ended up doing is to start with 220g of orange juice and reduced that by half (I made that change a long time ago and am now guessing that I was trying to reach a compromise between the original conflicting numbers). I have notes that the ganache seems quite fluid when it is done but that it thickens successfully in time.

 

If shelf life is a concern of yours, I tested the free water content of this filling and it was .085, which is not astronomical but higher than I like, especially for wholesale sales, where I have little control over what happens. That water comes from using a raspberry coulis and can be reduced if you substitute a raspberry pâte de fruit.

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