this post was submitted on 04 Jul 2023
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Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]

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[–] [email protected] 5 points 1 year ago (1 children)

If you ever decide to make videos of you making them, let me know. I watch them to get sleepy and these are beautiful and different.

[–] [email protected] 2 points 1 year ago (1 children)

That may take a bit more energy than I currently have. But I will say I've switched entirely to hand tempering, which works much better for small batches. If I make large batches, I eat 7/8 of the chocolate. Small batches, only half.

[–] [email protected] 2 points 1 year ago (1 children)

I've never really understood tempering but it looks cool. No worries about videoing, I get it. I'm sure I haven't looked hard enough for just making chocolate videos.

[–] [email protected] 3 points 1 year ago (1 children)

To get that crisp and shiny 'snap' you need to temper the chocolate. As it was explained to me, though I should probably look it up, there are two fats in chocolate with different melting points. You raise the temperature to melt both, lower the temperature to solidify both, then raise it slightly to melt one again. I found this video from Callebaut, who's a pretty good supplier. Obviously, you would use a bain marie and a thermometer instead of a very expensive, but very cool chocolate melter.

YouTube nocookie link: https://www.yout-ube.com/watch?v=NnhSM97zFG8

[–] [email protected] 1 points 1 year ago

Thanks for the great explanation and link. How the hell did the original people figure this out? 🤔

[–] [email protected] 4 points 1 year ago (1 children)

those look great! how did you get the different shapes? a mold?

[–] [email protected] 3 points 1 year ago

I use the hard plastic moulds, having tried the soft ones. I took a chocolate course from Pascal Pouchon who taught me two things. Freeze in between for a minute or two. So, pour into the mould, pour out by suspending upside down in a bowl, scrape excess chocolate off into self-same bowl, freeze for a minute or two, fill, then use the excess chocolate to cover the bottoms. Then freeze again. The second thing helps with the bowl, a heat gun from the DIY store helps keep the chocolate above in the right temperature zone.

[–] [email protected] 3 points 1 year ago (1 children)

and what's inside?? inquiring minds want to know!

[–] [email protected] 2 points 1 year ago

See above, but basically, praline, caramel and cookie (made from pâte brisé) in different combinations.

[–] [email protected] 1 points 1 year ago

I just read https://lemmy.world/post/1026324 and thought your title read "Chocolates count as legumes, say I" 🧐🧐🧐🧐

[–] [email protected] 1 points 1 year ago

Those look so great, god damn.