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GRiker

GRiker

 

Yesterday I spent a fun 10 hours with friend making molded chocolates.  Jim D. was right that she was amazed with the whole process and finished product even though I saw many imperfections.

 

We made Notter's Lemon Praline discussed above.  I am a fan of citrus with white chocolate so we made a white chocolate ganache instead of milk chocolate.  I wasn't using couverture white as I had some older white to use up, so I replaced a bit of the white chocolate with cocoa butter hoping that would help in making the melted ganache more fluid.  

 

When the white chocolate had a hard time melting and coming together (often my experience with older white chocolate), I was grateful for having read on this forum that an immersion blender can force the chocolate into submission.  It worked beautifully.  

 

For the aforementioned lemon puree I used half lemon juice with some pulp and half Perfect Puree Meyer Lemon Concentrate.  I did try the concentrate and RWood is totally right.  It is very strong and very sour.  I tried some plain and puckered for sure.  I love lemon flavor though, so I decided to not dilute it.  If I only had the PP I would not have used the entire amount as concentrate.  I didn’t have an issue with the ganache splitting, but appreciate your hint to add a bit of extra water if I did.

 

One of my children described the resulting ganache as white chocolate lemon curd.  It was absolutely delicious!  
 
We also made the Salted Caramel Praline.  I clearly saw the issue Douglas K talked about.  In the Salted Caramel Praline it calls for 3 Tablespoons, 2.47 oz, or 70 grams of unsalted butter.  The Lemon Praline calls for 3 tablespoons, 1.2 oz or 35 grams of unsalted butter.  I can extrapolate that the metric is correct, but a bit more editing would be nice.
 
I did have a honey ganache in the freezer and when we were finished we still had one tray shelled ready for something.  I zapped it in the microwave for a bit and thankfully it came back together with some mixing and we piped it in.  I can see how going from frozen to ready to pipe could be a risky proposition.
 
Thanks for your comments and help on my questions.  I really appreciate the helpfulness of those on this forum.
 
GRiker

GRiker

 

Yesterday I spent a fun 10 hours with friend making molded chocolates.  Jim D. was right that she was amazed with the whole process and finished product even though I saw many imperfections.

 

We made Notter's Lemon Praline discussed above.  I am a fan of citrus with white chocolate so we made a white chocolate ganache instead of milk chocolate.  I wasn't using couverture white as I had some older white to use up, so I replaced a bit of the white chocolate with cocoa butter hoping that would help in making the melted ganache more fluid.  

 

When the white chocolate had a hard time melting and coming together (often my experience with older white chocolate), I was grateful for having read on this forum that an immersion blender can force the chocolate into submission.  It worked beautifully.  

 

For the aforementioned lemon puree I used half lemon juice with some pulp and half Perfect Puree Meyer Lemon Concentrate.  I did try the concentrate and RWood is totally right.  It is very strong and very sour.  I tried some plain and puckered for sure.  I love lemon flavor though, so I decided to not dilute it.  If I only had the PP I would not have used the entire amount as concentrate.  I didn’t have an issue with the ganache splitting, but appreciate your hint to add a bit of extra water if I did.

 

One of my children described the resulting ganache as white chocolate lemon curd.  It was absolutely delicious!  
 
We also made the Salted Caramel Praline.  I clearly saw the issue Douglas K talked about.  In the Salted Caramel Praline it calls for 3 Tablespoons, 2.47 oz, or 70 grams of unsalted butter.  The Lemon Praline calls for 3 tablespoons, 1.2 oz or 35 grams of unsalted butter.  I can extrapolate that the metric is correct, but a bit more editing would be nice.
 
I did have a honey ganache in the freezer and when we were finished we still had one tray shelled ready for something.  I zapped it in the microwave for a bit and thankfully it came back together with some mixing and we piped it in.  I can see how going from frozen to ready to pipe could be a risky proposition.
 
Thanks for your comments and help on my questions.  I really appreciate you.
 
GRiker

GRiker

Yesterday I spent a fun 10 hours with friend making molded chocolates.  Jim D. was right that she was amazed with the whole process and finished product even though I saw many imperfections.

 

We made Notter's Lemon Praline discussed above.  I am a fan of citrus with white chocolate so we made a white chocolate ganache instead of milk chocolate.  I wasn't using couverture white as I had some older white to use up, so I replaced a bit of the white chocolate with cocoa butter hoping that would help in making the melted ganache more fluid.  

 

When the white chocolate had a hard time melting and coming together (often my experience with older white chocolate), I was grateful for having read on this forum that an immersion blender can force the chocolate into submission.  It worked beautifully.  

 

For the aforementioned lemon puree I used half lemon juice with some pulp and half Perfect Puree Meyer Lemon Concentrate.  I did try the concentrate and RWood is totally right.  It is very strong and very sour.  I tried some plain and puckered for sure.  I love lemon flavor though, so I decided to not dilute it.  If I only had the PP I would not have used the entire amount as concentrate.  I didn’t have an issue with the ganache splitting, but appreciate your hint to add a bit of extra water if I did.

 

One of my children described the resulting ganache as white chocolate lemon curd.  It was absolutely delicious!  
We also made the Salted Caramel Praline.  I clearly saw the issue Douglas K talked about.  In the Salted Caramel Praline it calls for 3 Tablespoons, 2.47 oz, or 70 grams of unsalted butter.  The Lemon Praline calls for 3 tablespoons, 1.2 oz or 35 grams of unsalted butter.  I can extrapolate that the metric is correct, but a bit more editing would be nice.
 
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