chocolate making/tempering

[wanye]

callebaut have released their occasional magazine with some nice looking recipes in

4500902784af655b3de3-5ad26d8...e_1_autumn.pdf

in related news, i'm looking for a rolo-style soft caramel/toffee recipe that can be piped into chocolate shells if anyone has any tips or recipes they've successfully made themselves. the key thing here is something i can pipe (ie not too hard/brittle - something that is liquid when warm (not hot! i dont want it melting the shells) but a soft, chewy caramel when cooled that wont run out of the hole.

yagetmeh?

[Colette-S]

Originally Posted by wanye

callebaut have released their occasional magazine with some nice looking recipes in

4500902784af655b3de3-5ad26d8...e_1_autumn.pdf

in related news, i'm looking for a rolo-style soft caramel/toffee recipe that can be piped into chocolate shells if anyone has any tips or recipes they've successfully made themselves. the key thing here is something i can pipe (ie not too hard/brittle - something that is liquid when warm (not hot! i dont want it melting the shells) but a soft, chewy caramel when cooled that wont run out of the hole.

yagetmeh?

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Why do you have to torture me by posting these Wayne? Are they low calorie?

[wanye]

Originally Posted by Colette-S

Are they low calorie?

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"low calorie brownie"

hahahahahahahaa

im pretty sure thats an oxymoron. and anything that claims to be low cal, isnt actually a brownie (it'll be a snack bar or something instead and taste vaguely of chocolate)

saying that, i've reduced the sugar in my normal brownie recipe by half, and it still tastes amazing, so technically, i suppose that's a healthier version

[wanye]

just weighed out 2kg of dark choc and 400g of gold (tastes like the best caramac youve ever had!)

all sealed up and ready for a bath...

pouring the gold today once its tempered (currently melting at 115f before i drop the water down to 80f and slowly raise it to temper)

hopefully i'll have time after work/before dinner to pour the small bag of plain dark that im tempering into my new magnetic mold with a diffraction grating attached... my first attempt to make holographic chocolates!

update once they are all done

[wanye]

Originally Posted by wanye

wanna know what nearly £250 of chocolate looks like?!

i got through 3* 2.5kg bags (milk, vegan dark, ecuarorian dark) in 2 months, so figured i'd ramp it up a bit... hopefully this little lot should last me until at least christmas!

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following on from this, i emptied the 10kg bag o dark on feb 3rd, so put another order in. thats 134 days to use 10kg!

i still had half a bag of milk left, so i also got 2.5kg of ruby and 2.5kg of gold...

i also got this magnetic mold, which will hopefully allow me to do the holographic ones!

[wanye]

so the first attempt at holographic chocolate didnt go as well as i'd hoped...

with the diffraction grating still attached to the bottom of the mold (metal sheet removed after it had set) it looked promising... but then after peeling it off and removing from the mold, i got these...

as you can see, they are very shiny, but not particularly holographic.

they still tasted great though!

gonna get a courser diffraction grating, see if that makes a difference