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Pierre Palatin (Palats)
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Palats
Palats

388 followers
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Yesterday experience was chocolate half-spheres filled with almond butter. On the picture, some are upside down and one of them has no bottom layer of chocolate - hence the almond butter being visible :)

That went ok overall:
- I did a chocolate slightly thicker than usual. Using a brush a few times against the mold was enough to be able to have a thick layer of chocolate.
- Almond butter is too soft - I should have used less of it and/or mixed with something else.
- It is also missing something - maybe a bit of salt. Peanut butter is better probably.
- The bottom layer of chocolate is not always well connected to the rest - and with almond butter being too soft, it makes things a bit weird to eat.
- It is still as easy to remove the chocolates from the half-sphere mold, which is a good thing :)

But overall, it is not too bad :)

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I'm currently experimenting with chocolate almonds - more specifically on how to make individual chocolate almonds, and not clusters.

My first attempt last week was simple - I dipped roasted almond in chocolate and placed them on a flat surface to cool down. There are 2 drawbacks though - it is time consuming to place one almond at a time on the sheet; and having chocolate cool down while on a flat surface makes the almond not uniform.

Today I've tried a variation. First I've roasted whole almonds and cooled them down in the fridge. I've prepared the tempered chocolate (with a bit more cocoa powder to make it more viscous) and then I've poured it on the almonds. I've then stirred them continuously to avoid having clusters. Once they started to get well coated, I've added some cocoa powder to keep them separated.

The result is ok, even if the looks are not there. The chocolate is a bit thin to my taste. To fix that, I'll probably try to do multiple coatings. Also, it seems I can do without cocoa powder between the layers - if I stir long enough, eventually the almonds should stay separated (as the chocolate cools down and settles).

For what it's worth, professional way of doing that involves a panning machine:
https://www.youtube.com/watch?v=2c_NPcJJaqc
That's basically the same principle as a concrete mixer :) That's also how dragees and caramelized nuts are made; in that case you just need a little more heat - well, big giant flames :
https://www.youtube.com/watch?v=vzV-6cVm4sU

Some people seem to be doing chocolate nuts manually, so it should be doable:
https://www.youtube.com/watch?v=sepx8zUEduQ
But I do not have a pipe of chocolate to my house, so the logistics for tempered chocolate are more complicated :)


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There, done. I really love wheels and their ability to turn in different angles on this one.
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I might have just vacuumed-sealed 2kg of cocoa butter. I wonder if that will work out well when time comes to use it.
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Today's experiment was chocolate with rum. It turns out - much to my surprise - that it is possible to have a lot of rum (aka, too much) while still having a chocolate which holds itself.

In practice, I added a mix of coconut flakes (15g) and rum (1 tbs) to the chocolate (100g tablet). The taste of rum is quite strong, and the coconut is mostly absent.
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I don't like buying a game which says available on Linux and then does not work. However in that case, with such a picture to tell me so, I ain't even mad.
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Every summer when tourists start wandering about in other countries there will be stories about them getting attacked by cows. And for some reason most of these stories come from Switzerland.
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There, first rocket launched (in peaceful mode - hence lack of walls).
Edit: and a zoomable render: http://pierre.palats.com/train11/  (it is a bit buggy).
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That is a really nice way to dig into parallellism related issues - and the realisation is really good.
If you want to playfully figure out why concurrency is a lie hard, this game is for you.

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I might have accumulated a few too many hard drives.
(from 540M to 250G apparently, on the destruction path)


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