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By Douglas K
I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not sure how that would have happened, though thinking of everything ad nauseum I can think of possibilities. The ingredients themselves are all ones I’ve used before without issue, though first time with the roasted nibs, but they came from the same reliable source as all my other nibs. Just curious if anyone else has seen this happen.
I need to make portions of exactly 12g (=0.423oz) of truffle ganache.
These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up...
What solutions do you have to control the weight of the ganache for truffles?
I tried to measure them on the scale but it's time consuming and not very reliable...
I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould.
Have you tried to make your own shells for truffles?
It's not very clear how many cm in the mould will translate in how many grams in the product....
any suggestion will be appreciated.
By Chris Hennes
I'm making another cooking video, this time about a chocolate cake from The Geeky Chef Cookbook. And the frosting recipe is basically garbage: 1 stick of butter to 165 grams (1 3/4 cups!!!!) of cocoa powder. So in the video I need to say something along the lines of "A normal frosting recipe has more like XX cocoa powder per stick of butter." So can I get a quick spot-check here? For your preferred cocoa-powder-based frosting recipe, how much cocoa powder per stick of butter? I don't actually know how much I added in the end, the cameras were rolling so I just added cocoa and sugar until it tasted good!
Has anyone worked with the Agostoni chocolate couverture? Mainly interested in experience with moulding bonbons. I found a post here from 2012, but with only one reply, so I thought I’ll ask the question again.
Agostoni is an Italian chocolate maker that apparently has been around since the late 40’s, but I only just heard about them, when I found out they have a supplier in my home country of Norway.
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