updated by @hilmir-kolbeins: 04/09/15 07:42:43AM
Praline fillings
@hilmir-kolbeins
10/24/10 08:51:07AM
28 posts
updated by @hilmir-kolbeins: 04/09/15 07:42:43AM
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@hilmir-kolbeins
10/24/10 01:20:19PM
28 posts
@hilmir-kolbeins
10/24/10 05:01:09PM
28 posts
@omar-forastero
10/25/10 05:41:31AM
86 posts
@hilmir-kolbeins
10/26/10 01:38:13PM
28 posts
@hilmir-kolbeins
10/27/10 09:57:36AM
28 posts
@omar-forastero
10/28/10 01:18:17AM
86 posts
@mikael-grdefors
11/26/11 06:26:25PM
1 posts
Hi and thanks for the recipe. I tried your recipe for the "trimoline" , Its a good recipe but my outcome was far from perfect it came out a bit "cheap tasting"
I think the chocolate I used where a bit to sweet. It got a bit to sweet together with the peppermint creme. Here is a follow up question. Is there really difference between glucose syrup and trimoline?
The classic sugar syrup is always 2 parts granulated sugar with 1 part water.
Ill try using darker more bitter chocolate next time combined with boiling the "trimoline/glucose syrup" a bit further.
Thanks for sharing and also please let me know if you find any good recipe for fillings in the internet.
@mark-heim
11/29/11 08:14:55PM
101 posts
Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucrose and glucose syrup at a level and ratio to make the creme thin enough to use and give you the final texture you're looking for. Starting with a basic fondant or better yet making your own(its own topic)will give you a much smaller crystal andsmoother/creamier texture. Most basic fondant is an S-10 type, meaning 10 parts glucose syrup solids to 100 parts sucrose.You can hold the basic fondant for weeks, just using as needed with the thinning syrup, saving a lot of time in production. If you need to lighten the texture and reduce sweetnesss you can add a frappe.
@hilmir-kolbeins
11/30/11 09:12:54AM
28 posts
Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.
Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it reaches 107 C
Add 280gr glucose and and mix. increase heat and bring temperature up to 115 - 118 C Boil for 15 to 20 minutes. Let cool to about 45c the mixture should be clear.
Beat the mixture with a wooden spoon, it will gradually begin to become white and thicker. If it becomes to thick ad a little water to keep the consistency right. Add flacor and color.
Pipe into pralines.
This worked great and I got a lot of compliments.
@neha-kanwar
01/19/12 02:17:45AM
1 posts
hello all ,
this is great info and i;m gonna try it out , i;m searching for a long shelf life mint filling for my dark chocolates .
which is the ideal one of these to start with .
thanks in advance.
@goran-vjestica
09/19/14 07:21:59PM
19 posts
Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!
@clay
01/27/15 10:45:07AM
1,680 posts
I know you are happy with your recipe, but Peter Greweling has a wonderful version that uses fresh mint.
David - is this recipe in Peter's book?
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clay - http://www.thechocolatelife.com/clay/
@antonio-garcia-rivera
11/19/15 05:03:58AM
6 posts
On the topic of pralines, for spraying painting in the pralines, what kind of "paint" do you recommend? Something from Barry Callebaut or can you advise something else?
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