"The second temperatures are used when you aren't adding seed. Wild crystallization happens at 27 and the unstable crystals are heated out when you go back to 31 - leaving only the desirable beta form.
Cooling only to 31 works with…"
"Yup - silicon chocolate molds are bendy and hard to work with. They are reasonably OK for solid pieces - but if you want to do a filled chocolate which requires dumping out and scraping the mold - you will find it quite challenging. I…"
"Malted milk balls are made under vacuum - so getting them just like the 'real' ones isn't easy in a standard kitchen. First a dough is made from dried milk, sugar and malt powder then it is dried and puffed in a vacuum microwave."
"Are you married to the idea of using a gun - because the little Badger brushes can be had from Michaels for a reasonable price (especially if you use one of their coupons) - you'll still need a small compressor.
"Use oil soluble powdered colour - mix well with an immersion blender with melted cocoa butter or 'grind' together the powder and melted cocoa butter with your offset spatula on your marble slab. I've never paid attention to…"