r/chocolate

Sealife in my pastry!

Finally tried this brand of chocolate. I find it a tad too sweet. I prefer Whittaker’s version of Honey Nougat and Almond. Have you tried this , what do you think of it? 😄

My first attempt at bonbons in a long time. Had some shell cracking, but I’m still pretty pleased with how these turned out.

Milk chocolate shell with chocolate raspberry ganache and praline.

At least I think they’re new. I’ve never seen them in the UK before.

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!

Additional information:

I'm based in Mumbai and as a homebaker I just made chocolates for fun to my friends and family. But they told me that it's really good and you should start your own business! So rn I just made this for local people.

Flavors are coffee with brown chocolate and caramel with brown chocolate. Also another flavor I'm making rn is almonds and raisins with brown/white chocolate and dark/brown chocolate with dates fillings

Found a cacao pod in my local market and decided to give chocolate a go. It turned out pretty well! The bars are quite grainy, largely because I made a mistake with the milk powder being grainy and not dissolving 😞. The cacao was a pita to try and get smooth using my pestle and mortar too.

Quiero hacer unos bombones pero los quiero hacer rellenos de licor, me podrían ayudar a como preparar el relleno, que quede bien liquido como estas botellitas que son muy famosas.

I have had the chocolarder wild gorse flower one before which I really enjoyed. There is so much coconut flavour even though there is no coconut in.

I have tried the cinnamon swirl one however, I didn't get much cinnamon flavour but it still tastes nice.

I am yet to try the saffron chocolate.

Found and bought this box for 40 CAD incl. tax! What do yall think, did I get a bargain?

thought this was interesting:)

You will need:
1 cup(237 mL) heavy cream
4 tablespoons(57 g) butter
14 oz.(397 g) semi-sweet chocolate chips, divided into 6 oz.(170 g) and 8 oz.(227 g) portions
1 cup(220 g) granulated white sugar
1/2 cup(171 g) light corn syrup
1/4 cup(59 mL) water
1/2 teaspoon(1.6 g) kosher salt, plus extra for decoration

Spray an 8"x8" or 9"x9" pan and line with parchment. Spray the parchment as well. Cut the butter into 4 equal pieces. Place the cream and butter in a small saucepan over high heat. When the butter is fully melted, remove from heat. Add the 6 oz.(170 g) portion of chips to the milk. Let rest for two minutes, then stir until the mixture is thick and smooth. Set aside. Combine the sugar, corn syrup(use a spatula to get as much as possible out of the container), and water in a medium saucepan over high heat. Stir constantly until the sugar is fully dissolved. When the sugar is dissolved, leave the pan on heat without stirring. Swirl the syrup occasionally. When it reaches a honey-like color, then reduce the heat to medium and temporarily remove from heat. Add the chocolate-cream-butter mixture to the syrup(be careful as it will bubble vigorously and the mixture can cause severe burns) and mix thoroughly before returning to heat. Clip on a candy thermometer and whisk constantly all over the pan. The viscosity of the candy will begin to increase; cook to 250F. Pour the candy, very carefully, into the parchment lined pan and get as much as you can using a silicone spatula. Spread smoothly with the spatula. Let cool until under 100F, then refrigerate until firm, about 2 hours. When the caramel is set, remove from the pan using the parchment and place the whole slab on a cutting board. Cut into about 64 pieces. Invert a cookie sheet and line with waxed paper. Melt the remaining chocolate in a small bowl in 30 second bursts in the microwave, stirring well between each(it took about 2 minutes in mine). Coat the pieces, one at a time, in the chocolate. Place on the waxed paper line baking sheet. When all are coated, sprinkle with kosher salt and freeze about 10 minutes to set the chocolate. Remove and enjoy!

made those viral dubai chocolate brownies tonight and oh my god... you guys actually NEED to try this recipe lol

I had some cocoa butter ( bought in chunks). I melted and tempered it using mycryo. Snaps and contracted from molds. My question is can I microplane when needed and use it the same way mycryo is used to temper chocolate?
Thank you