u/Pin_Then

I made summer bon bons with orange gel, orange caramel, and an orange vanilla 50/50 dark milk ganache.

Orange gel:
150g fresh orange juice (I have a juicer that gets rid of the pulp)
25 g sugar
1.5g agar agar

Boil for a few min then pour in a square shaped dish to let set
Once set (takes about 10-20 min) put in a blender

Orange caramel:
250 GR. SUGAR
60 CR. WATER
20 GR. GLUCOSE SYRUP
40 GR. UNSALTED BUTTER, CUT INTO PIECES
70 GR. ORANGE JUICE

Put everything but the butter and juice in a saucepan and bring to an amber brown color. Add in the butter off the heat along with the fruit juice

Orange ganache:
Zest 1 orange
1 vanilla bean
100g heavy cream
50 g 811
50 g 823

I did both 811 and 823 shells. I wanted to test out doing the tabling method for tempering. I’m not the most patient person and I’m trying to temper at a quicker pace. I got the dark chocolate tempered but still had problems with the milk. Both are shiny but I think can have a better snap.

The dark chocolate had a good snap on day 1 but I’m not sure if it’s going out of temper? The snap isn’t as strong anymore on day 3.

I ordered mycryo, so I’m going to try that next time.

Happy 4th everyone!

I made vanilla bean milk chocolate ganache, caramel, and shortbread cookie crumble.

I got some new molds and decor and wanted to try out the gold luster. I used some vodka that I’m soaking vanilla beans in with the luster dust (Roxy & Rich) and some of the bon bons were getting stuck on that part. Maybe it just needs to be only vodka? Anyone have any tips on how to use the luster dust on molded bon bons?

I was trying to do red white and blue but couldn’t get it pigmented enough. Anyway, these are almond praline milk chocolate inside with a dark chocolate shell. I love working with chocolate and hope to keep improving my skills especially with fillings.

Happy Memorial Day weekend!