Hi Everybody!
I am looking for a foil that has a kind of parchment style paper lining or backing on it. I have seen it on other bars and really want to get a hold of some to see if it is a fit for us. Unfortunately I cannot seem to locate any. Does anyone know the name of this foil or where I am maybe able to find some?
Thanks!
Cheers,
Nick MacPherson
sounds stressfull , I could use some help , on panning , I bought a new machine ,steve
What about coconut oil? I make a nice vegan filing with it and fondant and coconut...you can make it as firm or as creamy as you want and the oil is mostly tasteless...just a thought.
Pipe into chocolate shells and recover with a funnel and scrape.
The gelee/pate de fruit idea is very good. Combine it with a pralin/chocolate/feuilletine layer and you have a 6-month shelf-stable product with a great flavor/crunch combination.
Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration which will soften your shells over time.
Butter based ganaches are good, for even less water content you might try using clarified butter (you can buy it off the shelf from many restaurant suppliers).
Sounds like my type of operation........
You gotta go back and look at stuff 100 years old when there was no refrigeration
Candying
Drying
perserving
nuts
Caramel
Nougat based (including croquant)
Butter ganaches can be quite shelf stable if you remove the 18% or so water in the butter....
Now for instance, honey is a partial inverted sugar
Dried fruits last for years
Pate de fruits are very shelf stable
Nuts and nut pastes/marzipans are good for 6 mths
Am I giving you enough information without "giving away" my farm?
European-style butter ganaches have longer shelf life . . . worth a try?
Hi Ozgur,
Did you buy one of the Selmi tempering machines? Which one?
How do you like it?
Thanks,
Omar
The simpler way to fix this would be to add a fan w/heater to blow into the Santha/Ultra. A device with a thermostat and variable fan speed would be very easy to make and use and not require moving chocolate back and forth between two devices.
Lana: You say:
"For any chocolate makers out there, it might serve asareasonably pricedconche if the temp. can be controlled somewhat accurately."
Do you think you can reasonably run this for 8-24 hours or longer without stopping?
Thanks so much Kerry that really helps
DeRhonda - unless the "stir" speed is very low on the Cuisinart machine (and I did not see it in the video), I don't see how it can work ... well.
I use an immersion blender for ganaches with great resultsand they cost $50 or less. Just make sure to get one that has infinitely variable speed control, not just set speeds.
Has anyone tried the Cuisinart Blend and Cook Soupmaker formaking ganache? Since it is $200 or less, it could be a low cost alternative to the Thermomix.
Devika,
To temper in the thermomix - mix at 37 C until the chocolate is mostly melted (ie still have some unmelted chocolate in the bowl) then turn off the heat and spin at about speed 7 until the unmelted chocolate is incorporated. You should be at a proper temperature when you are done. It takes a bit of fiddling to figure the times for certain amounts of chocolate.
I don't often use the TMX to temper however - because other ways work so much better (but not as fast). The real beauty of the TMX is in making ganaches. About 5 minutes and you've got ganache ready to go.
Hi Clay, I just had a thermomix demo at my place . I am a budding chocolatier and though the lady at the demo said TMX tempers chocolate and and there seem to be some videos online by callebaut- but they look slightly vague- and the temper tests were just not quite right( i wonder how its possible to maintain temperature when the lowest temperature is 37 degrees) . Have you tried TMX for tempering chocolate . Also for a pastry kitchen making primarily- cakes, cookies, chocolates ( with ganaches etc and use of Nuts ) do your recommend a kitchen aid or TMX or any other machine ?? Thanks
