Forum Activity for @him

tempering chocolate confusion

Posted in: Tech Help, Tips, Tricks, & Techniques

I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process

300g dark chocolate, 100g for "seed"

step1: melt chocolate the temperature reach about 46C-48C (recommend temperature of chocolate brand)

step2: drop "seed"chocolate in melt chocolate to stirring bring down temperature to 31C-32C

step3: test the result

Why I wasn't success of result? what part have problem? Thank

updated by @him: 04/12/15 03:16:16

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you Gordon, I totally understand your method

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi there,

If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank

updated by @him: 04/10/15 20:40:57

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you Melanie Boudar

I have another problem, I make fruit ganacheratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, hard to put a thin layer of chocolate, and I try raise white chocolateratio easy to firm but not enough fruit flavor, how can I do? Thank you so much

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, & Techniques

hi there, I use baking paper oracetate sheetswhen I slabof ganache, but whenreleaseonce the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks!

updated by @him: 04/19/15 12:52:53

Why my ganache was fail ???

Posted in: Tech Help, Tips, Tricks, & Techniques

Thank Mark, but ganache can be set up in refrigerator?

Why my ganache was fail ???

Posted in: Tech Help, Tips, Tricks, & Techniques

I usechopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I try use to half melt chocolate to do, but this time I stir the mixture better than first time, but when I put butter into mixture to stir, split is happening. why? Thisrecipe use chocolate 1:1 cream and alsochocolate 2:1 cream

How can make your success ganache, Thank

updated by @him: 04/10/15 13:16:33