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.

Beckykp27

Tips on milk chocolate shells

Recommended Posts

I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor. 

 

Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.

Share this post


Link to post
Share on other sites
25 minutes ago, Beckykp27 said:

 

Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.

 

I think that’s your main issue. For shell molding, couverture chocolate with at least 30% cocoa butter content usually works best. Inexpensive chocolate or chocolate formulated for baking (cookie chips) may be significantly  less fluid when melted. 

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Audrey Brown
      I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol.  Any advice on ratios?  Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative.  Now still stuck with a lot of it.  Any advice is most appreciated.
    • By sartoric
      About two weeks ago I made a jar of oranges in brandy.  I think the seal is bad and the fruit has started fermenting. There’s a few bubbles and a slightly sour smell, the taste is still sweet.
       
      The oranges were off our tree (no spray) and it’s a simple no cook recipe that calls for sugar, brandy and spices. The jar was sterilised. 

      What would you do ? Is there a way to rescue them, are they still safe to eat ?
      Any advice will be much appreciated.

    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By markg109
      Hi All,
      I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
      Also, if I add the oil candy color to white chocolate will it affect the temper?
      Thanks,
      Mark
    • By eglies
      Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. 
      I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...