/ck/ - Food & Cooking

>>7770040

Nigga it was in a bowl and I used cryo packs to cool it down. I don't have a marble table that I can use to spread it out and shit. It's really time to stop.

>>7770008

Also, like for real how dense are you. It's not like I heated the chocolate to 46 and left it there for hours, As soon as it reached 46 (like 5 minutes, it was past 40 for maybe 1 minute, I stuck it on ice. Listen, alright, if I had a 300 degree burner and i put a steak on for a few seconds, what would happen? would it burn completely or just sort of begin cooking in that specific spot? Pro tip, the steak would be fine because it wasn't left there for more than 30 seconds.

>>7770008

Literally went upstairs, grabbed the left over tempered chocolate, put it on my tongue and rubbed it on the roof of my mouth feeling for those granules. There's nothing there but smooth chocolate, man. I don't know what to say to you.

>>7770008

I did a test piece and it was fine, man. I took some parchment paper and dragged it through the chocolate. It's completely fine.

>>7770000
THE QUADS HAVE SPOKEN

>>7769998

>Well past burnt
>glossy, liquid chocolate

Like how dense are you? I mean burnt chocolate is this dude. But yeah I'm proud of you for realizing I'm fat. I'm going to kill myself and on the tombstone I'll write "Anon was right". I haven't even eaten one of these.

>>7769976

Right but it wasn't burnt, man.
>>7769939

But yeah I'll go kill myself now cause I'm fat or something.

>>7769970

If I would've done dark/milk chocolate truffles I would've done the cocoa powder. I just thought it would've been a bit odd.

You ever see those flower things where they pour the chocolate on it and the chocolate petals fan out to show fruits or ice cream or shit? It'd be neat if you could get all those rich, zesty flavours into that ganache.

>>7769958

I get it, but I mean do you have a point or are you just here to blow smoke. You know what they say about fat chefs ;)

>>7769948

It's really as simple as it gets.

>>7769942

Nah, I didn't have anything. Next time I'm thinking of doing some sort of nut or you know, I wonder if you could mix the ganache with some sort of berry. The recipe wanted me to use bananas, and "Banana extract". I chose not to.

>>7769934

I'm 6'1 and 268 pounds. Do you need any more info? I'm a big man, but this isn't even for me. It's for my girlfriend, brude.

>>7769926

of what? I mean I don't have much left. But if you're good I guess that's that

>>7769912

Do you want me to grab a photo of remaining chocolate? Would that make you feel better?

>>7769893

Does this look burnt to you, man? It looks pretty alright to me. It was smooth with no lumps at all, it was almost like a thick hot chocolate. >>7769788

>>7769896

Thanks darling. I really appreciate it.

>>7769882
>implying i even microwaved my chocolate

Nigga, see >>7769783
>>7769788
>>7769777
>>7769746
>>7769739

>>7769864
>implying microwaving chocolate is related to microwaving raw meat

>>7769850

To melt it, you can. I didn't do it, but do you know how microwaves work? It makes water molecules vibrate, which generates heat? You apparently do it in short bursts as to not burn the chocolate.

>>7769828
it's not lad. I followed this video:

https://www.youtube.com/watch?v=iFFQGUqQnEA

>>7769809

All of them are coated. I'm going to do a little design in a bit, cause I'd like to make them look nice.

>>7769808

Look at this SHIT. THIS TURNED OUT REALLY GOOD FOR MY FIRST TIME I GOTTA SAY.

Keep on doing it man. Coat those balls.

>>7769802

Take that tempered chocolate and start adding your solid ganache.

>>7769793

I guess I didn't take any pictures but I lowered the temp of the chocolate on a few ice packs. It was real slow and shit but after lowering it down to 26 degrees, I raised it again on the double boiler until it was 32 degrees.