Hi and thanks for the recipe. I tried your recipe for the "trimoline" , Its a good recipe but my outcome was far from perfect it came out a bit "cheap tasting"
I think the chocolate I used where a bit to sweet. It got a bit to sweet together with the peppermint creme. Here is a follow up question. Is there really difference between glucose syrup and trimoline?
The classic sugar syrup is always 2 parts granulated sugar with 1 part water.
Ill try using darker more bitter chocolate next time combined with boiling the "trimoline/glucose syrup" a bit further.
Thanks for sharing and also please let me know if you find any good recipe for fillings in the internet.
Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucrose and glucose syrup at a level and ratio to make the creme thin enough to use and give you the final texture you're looking for. Starting with a basic fondant or better yet making your own (its own topic) will give you a much smaller crystal and smoother/creamier texture. Most basic fondant is an S-10 type, meaning 10 parts glucose syrup solids to 100 parts sucrose. You can hold the basic fondant for weeks, just using as needed with the thinning syrup, saving a lot of time in production. If you need to lighten the texture and reduce sweetnesss you can add a frappe.
Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.
Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it reaches 107° C
Add 280gr glucose and and mix. increase heat and bring temperature up to 115 - 118 °C Boil for 15 to 20 minutes. Let cool to about 45°c the mixture should be clear.
Beat the mixture with a wooden spoon, it will gradually begin to become white and thicker. If it becomes to thick ad a little water to keep the consistency right. Add flacor and color.
Pipe into pralines.
This worked great and I got a lot of compliments.
hello all ,
this is great info and i;m gonna try it out , i;m searching for a long shelf life mint filling for my dark chocolates .
which is the ideal one of these to start with .
thanks in advance.