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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!!
This is a slightly odd question, and I think this is probably the right place for it.
As I mentioned previously, I'm hosting a failed selfie exhibition and will be doing food and drink to match. One thing that I thought would be fun to do, however, was encase a functioning telephone in a set jelly/jell-O and have people call it. It would be set on vibrate, obviously
Anyway, this is not something I've done before, and the logistics are a bit interesting:
- How can I stop the jelly destroying the electronics? Would a phone survive being vac-sealed?
- Which proportion of gelatin to water do I need for structural stability, but maximum wobble?
- Would a larger jelly wobble more satisfyingly?
- Is a phone's vibrate setting even strong enough to wobble jelly?
- Fully transparent or coloured?
I don't intend to serve this as food, so food safety and flavour are not an issue.
All suggestions welcome.
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.
Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
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