reneelkaslasy's Profile

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Couverture Chocolate

if seed chocolate has to be already tempered, then I just save a bit from the last tempered batch?

yes, i almost forgot that I used to paint the inside of the molds in upward motion in a thin coat. I remember painting the inside of the molds with luster dust first. or spraying them with the gun of tempered colored cocoa butter.

If i am painting in lines of cocoa butter design/decor. I temper the cocoa butter. paint on. then brush my base in. then pour in my tempered chocolate.

I think I am combining the seed method and the table tempering in my head. If i am purely table tempering. then i guess I wouldn't seed at all. just cool down on the marble and agitate.

if I melt and remelt chocolate that is out of temper, will it still have bloom streaks, or just be more dull?

May 11, 2012
reneelkaslasy in Home Cooking

Couverture Chocolate

I am keeping my fingers crossed for a JVC tempering machine but the woman is giving me quite the run around. So I may be tempering only by hand to start. hmm. what do you do with the chocolate that is out of temper. let's say you do a whole batch, and it is bloomed or doesn't set. can you re-temper it?

May 10, 2012
reneelkaslasy in Home Cooking

Couverture Chocolate

wow you are a wealth of information. It's so ridiculous, because I studied chocolate in culinary school, yet since been working as a pastry cook. And now I am second guessing myself, If you don't mind me running through how i would do it for your feedback let me know.

I temper on my marble...

1. melt chocolate to 44-45C
2. either cool down on the marble slab, moving around to ensure good crystal formation. or add seed chocolate (the seed chocolate has to be already tempered? or does the already tempered seed just promote easier crystal formation?). cool down to 28C
3. Heat back up top work dark chocolate between 31-32C
4.Test.
5. Pour in molds, Tap to release air bubbles. dump out excess chocolate until on shell remains. Scrape.
6. Fill.
7. Pour over chocolate to create base. scrape. Chill 5 minutes just to set. Release.

Now if the chocolate is too runny, I can add tempered cocoa butter to it. which just means I have to temper it the same way i temper chocolate and make sure that I add it at the same temperature as the chocolate. Does a little cocoa butter go a long way? or what's the ration like. I guess I have to add as I go to obtain the right viscosity.

Do you use couverture chocolate or regular chocolate with cocoa butter added to it?

May 10, 2012
reneelkaslasy in Home Cooking

Couverture Chocolate

I am beginning to do some set chocolate in molds using a chocolate tempering machine and I am a little unsure about the type of chocolate needed to be used. Am I only limited to using couverture chocolate? After I melt my batch of chocolate, I have to seed it with already tempered chocolate?

May 09, 2012
reneelkaslasy in Home Cooking

HOLIDAY CRANBERRY CHEESECAKE SWIRL

oh and i baked the cheesecake today. will be posting pics this weekend. check it out!!! soo very pretty. plus i tried the infused ginger in the cheesecake base. definitely added depth and tied in the walnut ginger crust. i will be making additions to this already awesome recipe!

Oct 28, 2009
reneelkaslasy in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

ingredients for the cranberry swirl: cranberries, 2/3 c granulated sugar,orange zest and juice, lemon juice, cinnamon, nutmeg, star anise, and vanilla. you want to cook all of your ingredients except the vanilla extract. if you are using the pod and seeds, add it in and bring to boil. if you are using the extract hold off on adding it, vanilla extract tends to have an off flavor went brough to a really high temperature like that. so i stir it in afterwards. refer back to the recipe. i revised that section to make it more clear

Oct 28, 2009
reneelkaslasy in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

45ml of water is 3 tbs.

Oct 28, 2009
reneelkaslasy in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

oh i also forgot to mention to bang the cheesecake on the table a few times to let all the bubbles rise to the top. but bang with consideration of the swirls.

i'll keep editing the recipe until it is perrrfect.

Oct 21, 2009
reneelkaslasy in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

After lauging at myself for half a second, I instantly thought, silly me 4 Large eggs or 3 Jumbo. I actually almost second guessed myself, reaching for my loose-leaf hodgepodge of chaotic recipes. Last time I only had three eggs, so I cup back 1/2 cup of the sour cream and added 1 tbs of lemon juice. It still worked out, just slightly lower in volume. anywho, off-track thinking. That's a pretty jumbled recipe that changes a little everytime I don't feel like digging out the fragment of an outdated recipe.

I'm going to try out some little twists and turns at it this weekend. Make it for some friends. See if it just overpowers or compliments to infuse the heavy cream with fresh ginger.

To Infuse the cream with bring cream to boil, add ginger: remove from heat and cover. leave it for 20 minutes or so and strain.

Why not really stick with the thanksgiving feel, infuse the cream with thyme or even sage....almost too many options. must make three different cheesecakes. I'll start with the ginger infused...

let you know how it works out, plus i'll post a much needed photo...

Oct 21, 2009
reneelkaslasy in Recipes

HOLIDAY CRANBERRY CHEESECAKE SWIRL

Oct 18, 2009
reneelkaslasy in Recipes