Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

pastrygirl

pastrygirl

27 minutes ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration.  On one hand, freeze dried fruit can pack a punch, on the other, they can't be adding so much that the product is too thick.  They're selling it as cocoa butter, not couverture so I'd expect it to be very fluid.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 

pastrygirl

pastrygirl

1 minute ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration, but freeze dried fruit can pack a punch.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 

 

  • Similar Content

    • By Chocolatemelter
      Hey everyone.
       
      So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general?
       
      i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough.
       
      im looking in the $500 range or under.. any advice? Thanks
    • By BVWells
      I was just wondering what PSI you all generally use for your compressors for molded bonbons? I'm sure the effect you're trying to get influences how high or low you run the compressor, but to just get a general nice even coat, what PSI do you all recommend?
    • By sarita020
      My name is Silvia,and I love cacao transformation, and always willing  to learn new ways to do it. www.nomnomcacao.com
    • By eglies
      Hello everyone! 
       
      Im in need of your expertise! Ive been having troubles with my machine, or maybe not even my machine. 
      Ive attached an image (hopefully its clear) to show you a mould that has different tempering problems. I dont understand how one mould can have several different tempering issues. 
      Ive also been advised to have my machine between 30C-31C, however all ive known is to use dark chocolate between 31-32C. Ive done tests from 30C-32C and none have the outcome that is expected, that shiny chocolate. 
      Please share your knowledge  I really need it!! 
       
      Thank you!!! 
       

    • By Linh N.
      Hello. Thank you for allowing me to join. I am from the sunny Florida. I just started venturing into the chocolate world and am loving it. I am in awe of all the mold chocolate creations and want to be able to make decent pieces. Beside that I also love making macarons. I hope to learn more from all the experts in here. Thank you
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...