Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]

    • dr_scientist@lemmy.worldOPEnglish
      2·
      1 year ago

      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.

        • dr_scientist@lemmy.worldOPEnglish
          3·
          1 year ago

          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

    • dr_scientist@lemmy.worldOPEnglish
      2·
      1 year ago

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

    • dr_scientist@lemmy.worldOPEnglish
      41·
      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.