Chocolate(s)

[21TonyK]

Anyone else made their own chocolates? Years ago I did a days training with a chocolatier and I remember the basics so I have ordered a polycarbonate mould to play around with.

Anyone had a go at making the fondant centres? I used to make an orange liqueur centre to go in chocolate fondants which should work but any suggestions appreciated.

[DRFC1879]

I used to work for Thorntons (in the commercial side selling to supermarkets) so I had a few goes at it but always with a skilled chocolatier on hand to instruct. The most important bit was ensuring fairly strict temperature control when tempering to ensure the necessary tiny crystals developed in the chocolate to allow it to set without losing the creamy texture. So if you haven't got a very good thermometer for the job it's probably the most important bit of kit you'll need.

[21TonyK]

I was planning to have a go at sous-vide tempering. I can temper "manually" but keeping a consistent holding temp work ISTR was always tricky and I think keeping the liquid choc in a bag sous-vide may help?

Any other insights?

[DRFC1879]

Sous-vide sounds interesting and should work. We had a similar process when I did a kitchen session at Barry Callebaut's site in Banbury.

I'm far from an expert on the technical stuff though!