white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
valentines day is next. (2 Viewers)
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white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
Ooh, they're pretty, very expensive looking. The sheen on those is fabulous! They look very decadent. Is the dome too small or the actual mould that's too small?
Ah, I do love a good oak floor; now I know why you need the industrial mop.
Lol! Another $100 on Callebaut, I can't blame you; it is really nice chocolate.
Ah, I do love a good oak floor; now I know why you need the industrial mop.
Lol! Another $100 on Callebaut, I can't blame you; it is really nice chocolate.
retired pastrychef
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that mold is too short, I have a taller mold , its steel but seems to be ok, its new so it has no scratches.
Its just under 2 inches tall , the plastic domes are just over 2 inches so it should fit.
I molded a few to test it, filled with fluff and pistacio kunafa, brushed with gold dust.
Its something I can decorate. As seen, filled, they weigh 47 grams ea, thats substantial enough to charge enough to cover the .65 cents cost for the dome stand.
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retired pastrychef
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I'm thinking rasp ganache in the mix somewhere, the pistacio mix I have on hand is way too oily , it finds its way through the choc, maybe if I line the shell with ganache first, then put the pistacio in the middle. Or skip the pistacio.
I've got plenty of time til easter.
For saint patricks day, a choc guiness cupcake, flip it upside down, remove the paper cup and pour ganache over it, then decorate.
A raspberry ganache sounds really good and I like the idea of the colour combo with that. It may make the treat more light and refreshing too, especially if the pistachio mix is too oily.
Guinness, chocolate, and cupcake all in the same sentence; that's definitely a prize combination for St Patricks' Day. You'll need a pop of green somewhere or maybe a Shamrock, perhaps? I used a small heart push cutter for mine and a Dresden tool.
Guinness, chocolate, and cupcake all in the same sentence; that's definitely a prize combination for St Patricks' Day. You'll need a pop of green somewhere or maybe a Shamrock, perhaps? I used a small heart push cutter for mine and a Dresden tool.
retired pastrychef
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I found a nice rasp ganache here, it might make a good truffle too. I'll try it.
I like that its still creamy when chilled.
27K views · 101 reactions | *Raspberry Ganache* 100 gms Raspberry puree 17.5 gms Invert Sugar 245 gms White Chocolate 25 gms Unsalted Butter Method: -Boil the Raspberry Puree and Invert Sugar together. -Pour it over white chocolate. Emulsify. -Add t
*Raspberry Ganache* 100 gms Raspberry puree 17.5 gms Invert Sugar 245 gms White Chocolate 25 gms Unsalted Butter Method: -Boil the Raspberry Puree and Invert Sugar together. -Pour it over white...
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I ordered some dragons beard candy floss, it might mix well with pistacio cream.
Waiting for deliveries, some stuff is arriving tuesday.
retired pastrychef
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a couple of quick examples.Exciting flavours, the ganache sounds and looks delicious.
It will be interesting to find out how your experiment with the dragons beard candy floss goes,
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I started experimenting with the spirulina, interesting stuff.
1 cup cashews, 1/4 cup coconut nib, 1 cup coconut fat and 2 tsp blue powder,
looks good but its sloppy, so I'm binding it up by adding melted white choc, it seems to be working.
its in a small bowl and wrapped up on the table, tommorrow will tell if it needs adjusting.
1 cup cashews, 1/4 cup coconut nib, 1 cup coconut fat and 2 tsp blue powder,
looks good but its sloppy, so I'm binding it up by adding melted white choc, it seems to be working.
its in a small bowl and wrapped up on the table, tommorrow will tell if it needs adjusting.
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@retired pastrychef
I like the rose and stems as they pop against the dark chocolate, but I must say the simplicity of the dragon's beard on the other one reminds me of a volcano with swirls of light-coloured lava. It's really effective, and you've used just enough to give the treat some movement. The pastel colour is beautiful as it adds light to the darkness of the chocolate. Whereby the roughness of the dragon's beard looks like it's cascading upwards and moving around the base. Very classy.
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Yeah, I see what you mean about the consistency. Hopefully, it will thicken up and smooth out to a more truffle texture, as you had hoped for. Did you manage to get all the temperatures consistent? I wonder if the coldness of your table was making the mixture a touch cooler than the table itself.
As long as you get the right consistency and taste, then you'll be able to create a lot more things with it. I didn't think you'd get much of the spirulina. So, I'm assuming you're using it sparingly? I shouldn't think you would need lots of it to dye it that colour anyway.
retired pastrychef
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I have a freind in England who was a chief engineer for Cadbury, he says when choc sets it requires less energy than fluid form so it drops to a lower energy state, as the (get this) electrons drop to lower energy orbits they give off photons as thermal energy (exotherm radiation). So the choc in the recipe that is set can be slightly cooler than ambient temperature.
At the precise point of crystalization ...as the choc is dropping in temp... it actually produces a kick of heat as the electrons are ejected. Then it sets and its slightly cooler than the room until the temp slowly evens out.
They have a small machine that measures the temperature deflection in a sample from the batch and prints it out on a graph, they examine the shape of the S curve to see the degree of temper, as they process thousands of kilos of choc at a time they have to get it right.
He says ice does the same thing as it crystalizes, the thermal decline has a brief rise when the fluid becomes ice , then continues dropping in temps but its aready ice at that point. If water is agitated it can be cooled lower than the freezing point because the stirring prevents cystals from forming.
That makes sense because I held choc in my tempering machine at 91 for too long and it set, he said yes choc will set at 91F , even if agitated if the process takes too long. I tempered a batch and left it running at 91F with the agitator running slowly, the whole batch set and was ejected out of the bowl and it was still 91F. It made a huge mess.
At the precise point of crystalization ...as the choc is dropping in temp... it actually produces a kick of heat as the electrons are ejected. Then it sets and its slightly cooler than the room until the temp slowly evens out.
They have a small machine that measures the temperature deflection in a sample from the batch and prints it out on a graph, they examine the shape of the S curve to see the degree of temper, as they process thousands of kilos of choc at a time they have to get it right.
He says ice does the same thing as it crystalizes, the thermal decline has a brief rise when the fluid becomes ice , then continues dropping in temps but its aready ice at that point. If water is agitated it can be cooled lower than the freezing point because the stirring prevents cystals from forming.
That makes sense because I held choc in my tempering machine at 91 for too long and it set, he said yes choc will set at 91F , even if agitated if the process takes too long. I tempered a batch and left it running at 91F with the agitator running slowly, the whole batch set and was ejected out of the bowl and it was still 91F. It made a huge mess.
retired pastrychef
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I put it in my pocket and walked around with it all day to simulate shipping, the floss fell down and was compacted but it didn't melt , that was the main concern. I think I can run a brush around the sides with melted choc and dab the floss onto it, that should glue it ok.
I would like to ship them in the mail all assembled, so the choc has to be glued to the pedestal, either jam or melted choc.
Wow that was a proper science lesson but very informative and interesting all the same! 
What a great idea to put the dome on the move, that's good that it didn't melt so yeah, hopefully, the chocolate will definitely hold it into place. I really do love the colour of the dragon's beard did it come like that, or did you dye it that colour?
To glue the dome to the pedestal, I'd definitely use a little chocolate as it will set solid so less chance of movement in transit. I tend to use jam to stick my cakes but would definitely use choc on choc for glueing purposes, especially for shipping.
What a great idea to put the dome on the move, that's good that it didn't melt so yeah, hopefully, the chocolate will definitely hold it into place. I really do love the colour of the dragon's beard did it come like that, or did you dye it that colour?
To glue the dome to the pedestal, I'd definitely use a little chocolate as it will set solid so less chance of movement in transit. I tend to use jam to stick my cakes but would definitely use choc on choc for glueing purposes, especially for shipping.
retired pastrychef
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Ron is the only real choc expert I ever met. I thought I knew all about choc, I don't even know what I don't know.Wow that was a proper science lesson but very informative and interesting all the same!
What a great idea to put the dome on the move, that's good that it didn't melt so yeah, hopefully, the chocolate will definitely hold it into place. I really do love the colour of the dragon's beard did it come like that, or did you dye it that colour?
To glue the dome to the pedestal, I'd definitely use a little chocolate as it will set solid so less chance of movement in transit. I tend to use jam to stick my cakes but would definitely use choc on choc for glueing purposes, especially for shipping.
dragon beard comes in different flavors, this is pomegranite.
A Guy
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retired pastrychef
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retired pastrychef
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retired pastrychef
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a closer pic, it sparkles ok.
