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Need help cooking with corn syrup....

post #1 of 5
Thread Starter 

Hello,

I am a pastry chef and I need to come up with a way to make small, marble sized, chocolate balls filled with a fruity date paste. We have a huge tumbler at work. Similar to the ones that mix cement. I roll the fruity date paste into balls (about 10kg), then I refrigerate them so they remain hard, then I put the into the tumbler and heres where it gets tricky:

 

How can make a chocolate mixture that I can pour into the tumbler to cover each ball and later have them dry and turn out like a Maltese Ball or a little less harder them the M&M shell; kind of like a jelly bean consistency.....but chocolate on the outside and the fruity filling in the middle?

 

Do I need to temper the chocolate and mix the corn syrup?

Do I need to mix untempered chocolate and corn syrup?

Do I need to temper and heat the corns syrup to a candy stage?

Do I need to mix untempered chocolate and heat the corn syrup?

 

.......and what is a good recipe for the chocolate to corn syrup ratio?

 

Thanks All!

post #2 of 5

Stay away fro the corn syrup..

 

Make your date balls the way you want them.  Temper your chocolate. Take about three balls and dip them lightly in the choc. and roll them around in the palm of your hand, put them on a tray and let them harden. You might have to repeat this one more time to get a thick enough shell on the balls so they don't squash in the next step.

 

The next step requires an airconditioned room, if you don't have this, then you need a cheap airconditioner with a hose attached.   Load the panning ball (Cement mixer like thingee) with about 1/4 volume with the date balls. Let it rotate at very low rpm's,  pour in a little tempered chocolate--just enough to lightly coat the balls, let the machine rotate until the mass separates into individual balls again.  If you don't have the airconditioned room, direct the a/c hose into the mouth of the rotating ball. Repeat this step as many times as you feel neccesary.

 

Hope this helps

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 5

Have you tryed using coating chocolate?

post #4 of 5

Nasty stuff, don't do it! 

 

When panning with chocolate, it doesn't need to be tempered, just in the general temp range (30-33 C).

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 5

corn syrup? ? ?

 

Just use regular couverture chocolate. Typically you would build many layers so a to achieve a perfectly smooth finish. Those layers usually include a powder to dry out any surface moisture such as cocoa powder, or powdered sugar, or even cornstarch. From there its 1 ladle at a time of chocolate, followed by THAT polishing agent thats derived from beetles that was in the news recently. I'm pretty sure Jacques Torres has a Youtube video on it, Ewald Notter has two books on chocolate and confections.  

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