I am usung a 1/2 shell mold . Dollop of jelly then peanut butter ganache. I've been making them for 3 years now & suddenly the top where the jelly is collaspes in . also the face/inside curve of the shell starts to bloom. I do other chocolates in the same mold but no bloom. This bloom is also happening on the sides of a fleur d lis mold I use.
I am developing a ganache w/ fresh strawberry juice. Also 1 w/ fresh Pineapple juice. I have tried reducing them to concentrate them. The pineapple doesn't work at all, the strawberry concentrates but loses it's brightness( best word I could think of) I use ravi purees for some things. i know they add a little sugar to them but are they concentrated?. Any ideas or techniques to use? Thanks
I called other bar makers & they said they just went to a local printer. I had mine done online. They came out great but not much help on advice. I have to make several changes on the next batch due to my lack of knowledge in such things. I am looking to a local printer so I can work a lil closer w/ them during the process. I don't know the cost difference yet.
I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp range that correlates 68 brix w/ approximately 222.3 degrees but i can't find one for candying.
I use a thicker bar mold (3.2 ozs), so that the nuts & pretzels can settle a bit. I warm my molds, deposit, vibrate, put in cooler at 50 till released. room temp is 70 humidity 50.
i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?
