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Molded and Filled Chocolates: Troubleshooting and Techniques


rookie
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  • 2 weeks later...
On 2/20/2022 at 4:26 PM, Kerry Beal said:

Yup - a ganache hides the strong fruit flavor.  Try a buttercream - mixture of fondant and cooked down puree, some white chocolate, citric acid, butter and bit of booze.

This is an interesting filling concept I haven't tried. Been playing with fondant and adding cooked down puree (mango, passion fruit, pineapple cooked to 104 with glucose) at 1/3 - 2/3 proportions which is decent, and using it for a take on a cream egg by piping a "yolk" with it into white fondant. When you make it into a buttercream with chocolate and butter, what kind of proportions do you typically use? Does it stay creamy? Should be super shelf stable I would assume.

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2 hours ago, Stephen Beaumont said:

This is an interesting filling concept I haven't tried. Been playing with fondant and adding cooked down puree (mango, passion fruit, pineapple cooked to 104 with glucose) at 1/3 - 2/3 proportions which is decent, and using it for a take on a cream egg by piping a "yolk" with it into white fondant. When you make it into a buttercream with chocolate and butter, what kind of proportions do you typically use? Does it stay creamy? Should be super shelf stable I would assume.

 

I use Kerry Beal's fondant recipes for fruit buttercreams (also for rum buttercream).  They don't have as low a water activity reading as one might expect.  For one thing, fondant is made with water, but I suspect the biggest factor is the purée.  It is quite difficult to reduce it so as to remove most of the water--strawberry, raspberry, probably most purées, tend to burn and they certainly cause a dangerous splatter as the water boils off.  In the case of strawberry, I add some freeze-dried strawberries to increase the solids and so lower the water (alas, freeze-dried raspberries introduce seeds into the mixture and not all fruits are available in freeze-dried form).

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5 hours ago, Jim D. said:

 

I use Kerry Beal's fondant recipes for fruit buttercreams (also for rum buttercream).  They don't have as low a water activity reading as one might expect.  For one thing, fondant is made with water, but I suspect the biggest factor is the purée.  It is quite difficult to reduce it so as to remove most of the water--strawberry, raspberry, probably most purées, tend to burn and they certainly cause a dangerous splatter as the water boils off.  In the case of strawberry, I add some freeze-dried strawberries to increase the solids and so lower the water (alas, freeze-dried raspberries introduce seeds into the mixture and not all fruits are available in freeze-dried form).

Thanks Jim - my fondant recipe itself has a very low AW. The sugar is cooked to 113 degrees and then dropped to below 50 before recrystallizing in a stand mixer. The puree is cooked to 104 with glucose and then I mix the two together in a 2-1 ratio so that part should be okay. I hadn't seen Kerry's strawberry centre recipe (missed it in the thread) so I will try some experiments this weekend with variants of that and check the AW.

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2 hours ago, Stephen Beaumont said:

Thanks Jim - my fondant recipe itself has a very low AW. The sugar is cooked to 113 degrees and then dropped to below 50 before recrystallizing in a stand mixer. The puree is cooked to 104 with glucose and then I mix the two together in a 2-1 ratio so that part should be okay. I hadn't seen Kerry's strawberry centre recipe (missed it in the thread) so I will try some experiments this weekend with variants of that and check the AW.

 

You don't mention any chocolate in your recipe.  Is it just two parts fondant to one part strawberry?  Kerry's recipe came out (with my measurement) to 0.73 for Aw.  But the same recipe can differ from one time to another.

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On 3/18/2022 at 7:25 PM, Jim D. said:

 

You don't mention any chocolate in your recipe.  Is it just two parts fondant to one part strawberry?  Kerry's recipe came out (with my measurement) to 0.73 for Aw.  But the same recipe can differ from one time to another.

I don't put any chocolate in my fondant, no. It's pretty sweet - sweeter than I personally like, but it is popular with my customers. I prefer to use a mango/passion fruit puree as that acidity cuts through the sweetness of the fondant somewhat more. Didn't get a chance to check AW this weekend as I was up to my ears in Easter Eggs but will get to it.

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  • 2 weeks later...
On 3/18/2004 at 4:00 AM, rookie said:

Thanks to all who responded. Your advice is very helpful. I will give it a try.

mary

Before you pour the chocolate into the bunny mold firstly take a small paint brush and paint a layer of the tempered chocolate onto the parts of the mould that appear to be weakest so you will be giving a little extra layer to give it more stability 

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