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Chocolate Lab and Teaching Room

Chocolate

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128 replies to this topic

#91 tikidoc

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Posted 01 April 2012 - 03:15 PM

I don't blame you, Kerry, the TJs ginger snaps are awesome. Trader Joe's is one of my absolute favorite places to shop. Let me know if you need me to send you anything, Kerry, I am in TJs at least a couple times a month.

#92 Kerry Beal

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Posted 01 April 2012 - 05:59 PM

I don't blame you, Kerry, the TJs ginger snaps are awesome. Trader Joe's is one of my absolute favorite places to shop. Let me know if you need me to send you anything, Kerry, I am in TJs at least a couple times a month.

I may just have to take you up on this. I have a supply of the cookies right now - but they won't last forever!

#93 Chris Hennes

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Posted 01 April 2012 - 06:08 PM

One thing I've noticed is the blower works 'better' on one side of the chain than the other - need to figure out if there is a way to fix that - suspect there isn't.

Is the blower box hollow, or does it have internal baffling?

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#94 tikidoc

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Posted 01 April 2012 - 06:09 PM


I don't blame you, Kerry, the TJs ginger snaps are awesome. Trader Joe's is one of my absolute favorite places to shop. Let me know if you need me to send you anything, Kerry, I am in TJs at least a couple times a month.

I may just have to take you up on this. I have a supply of the cookies right now - but they won't last forever!


Just let me know. It's the least I can do with all the stuff you carted down from Canada for me! As long as I can sample a chocolate covered ginger snap or two next spring!

#95 Kerry Beal

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Posted 04 April 2012 - 07:01 PM

Tonight was the night I needed to enrobe over 200 of Greweling's Hot Chocolates - ever last blessed one of them has tails. I'll be trimming til the cows come home tomorrow.

After the chocolates I decided to enrobe some Old Dutch Ripple Chips - request of one of the nurses at work. The machine had a tendency to want to eat them so I had to watch carefully as they came off the belt.


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I must have annoyed the Selmi as I was removing the remaining chocolate - it seems it's now calling me names. Reminds me a little of my GPS.

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#96 Chocolot

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Posted 04 April 2012 - 08:53 PM

It doesn't mean it:-)

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#97 Darienne

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Posted 05 April 2012 - 05:41 AM

How do you trim the tails, please? What's the best way? Thanks.
Darienne


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#98 MelissaH

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Posted 05 April 2012 - 07:19 AM

After the chocolates I decided to enrobe some Old Dutch Ripple Chips - request of one of the nurses at work. The machine had a tendency to want to eat them so I had to watch carefully as they came off the belt.

I don't blame the machine for wanting to eat them! (And I wonder how the machine would feel about running some pretzels through. :biggrin: )

I want to come over and play at your house! I'll even be able to bring TJ's gingersnaps later this year when the store in Rochester opens.

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#99 Kerry Beal

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Posted 05 April 2012 - 09:45 AM

Heard that TJ's was opening in Rochester - can't wait.

Trimming tails is going to involve a paring knife.

#100 mostlylana

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Posted 05 April 2012 - 10:10 AM

He
Trimming tails is going to involve a paring knife.


Kerry, another chocolatier that I know with a Selmi has 'tails' issues. I wonder what's up with that?
Ruth, does our beloved Perfect have 'tails' issues?!

For those of you who dip with a fork, Wybauw gave us a trick in one of his classes to avoid having to trim. I love it! When depositing a dipped bonbon onto your sheet, the issue is usually the little drag that happens when the fork is removed. This can leave a little line of chocolate at the top of the bonbon. He said when you are pulling out your fork - just at the finish - you push your bonbon ever so slightly so it ends up covering up that line. It's really quite simple to do and I do it without thinking now. Haven't trimmed since then. Best trick I got out of that class!

#101 Chocolot

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Posted 05 April 2012 - 11:09 AM

The Perfect is usually pretty good about no tails as long as I remember to turn the detailer on:-) It is more of a problem with milk chocolate that is cooler than normal.

Ruth Kendrick

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#102 Kerry Beal

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Posted 05 April 2012 - 11:28 AM

I was adjusting the detailer every which way - one way they would all drag backwards and the other I'd end up with pools under their ass ends. I'm going to head down to Tomric in a couple of weeks and get Brian to review all the tricks with me. I had less issues with tails I thought before the hubby did something to lift the motor up a bit so the detailer was in a straighter line - and he replaced the broken detailer with the new one I bought.

My hand dipping technique is the best it's ever been - never get tails anymore unless I drop one - but I hope never to have to dip 250 little rectangles by hand!

#103 Darienne

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Posted 05 April 2012 - 11:34 AM

My hand dipping technique is the best it's ever been - never get tails anymore unless I drop one - but I hope never to have to dip 250 little rectangles by hand!

I can personally attest to Kerry's excellent hand dipping. Confectionery partner, Barbara, her sister and I had a wonderful afternoon two summers ago at Kerry's new chocolate lab for an afternoon learning session. Kerry showed us her personalized dipping fork and taught us her method for tailless dipping.

Great teacher. If you ever get the opportunity to learn from Kerry...go for it.
Darienne


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Cheers & Chocolates

#104 Tri2Cook

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Posted 05 April 2012 - 01:02 PM

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That's awesome! If any of my equipment did that to me, I'd be laughing so hard I wouldn't be able to do any work.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#105 Kerry Beal

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Posted 06 April 2012 - 07:09 PM

When we visited the chocolate shops in Washington we noticed, while touring the kitchen, that they had a bunch of plexiglass sheets sized to fit in the speedrack. I went to P&A Plastics and looked around to see what materials were available to make similar sheets for my chocolate room. They had food grade polypropylene sheets that they make cutting boards from. One large sheet cut nicely into 12 pieces that fit the speed rack perfectly. The advantage over sheet pans is the lack of a lip - so that I can lay out metal bars on them for ganaches that can hang over the edges. With a sheet pan I'd have to flip it over and there is often a problem with bending.



Posted Image
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#106 mostlylana

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Posted 07 April 2012 - 08:26 AM

When we visited the chocolate shops in Washington we noticed, while touring the kitchen, that they had a bunch of plexiglass sheets sized to fit in the speedrack. I went to P&A Plastics and looked around to see what materials were available to make similar sheets for my chocolate room. They had food grade polypropylene sheets that they make cutting boards from. One large sheet cut nicely into 12 pieces that fit the speed rack perfectly. The advantage over sheet pans is the lack of a lip - so that I can lay out metal bars on them for ganaches that can hang over the edges. With a sheet pan I'd have to flip it over and there is often a problem with bending.



Great idea! Ruth had a similar idea with metal sheets for take-off from the enrobing belt. So smart!

Kerry, I'm looking at your storage boxes... they look like rubbermaid boxes with a liner of ?? Those liners look specific to chocolate. Tell all...

#107 Kerry Beal

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Posted 07 April 2012 - 09:07 AM

Those are cambro containers - the things holding the chocolates are from Tomric - they actually go in to boxes they make.

#108 Kerry Beal

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Posted 12 April 2012 - 06:06 PM

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Picked up some packages of Peeps post easter for a few cents each. Ran them through the enrober this evening. A friend will be delighted - and in exchange I'll get him to phoof my next charity basket!

Also ran a small batch of ganache - I had hubby make an adjustment to the enrober so the detailer ran in the other direction - dragging and pooling problem pretty much solved. Now hanging over my head are the 200+ crappy bottomed chocolates packaged up and ready to go for the upcoming charity event at the girls school. Should I do them again?

Also a bag of oreos, a few pieces of red twisslers and about half a package of black aussie licorice.

#109 mostlylana

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Posted 12 April 2012 - 06:20 PM

Hi Kerry,

Thanks for the container info. I seem to remember that conversation about those Tomric bulk boxes - I'm thinking those are the liners from those boxes??

Your peeps are adorable! I'm glad you got your detailer worked out. About your bad bottomed bonbons :biggrin: I wouldn't redo them. If there are rough edges where you've trimmed, try smoothing them with a gloved hand just at the edge. The bottoms themselves are OK though, right? Hey, maybe you could bottom them in a different chocolate! That might look cool... And you'd get to play with your bottomer...

#110 Kerry Beal

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Posted 12 April 2012 - 06:24 PM

Hi Kerry,

Thanks for the container info. I seem to remember that conversation about those Tomric bulk boxes - I'm thinking those are the liners from those boxes??

Your peeps are adorable! I'm glad you got your detailer worked out. About your bad bottomed bonbons :biggrin: I wouldn't redo them. If there are rough edges where you've trimmed, try smoothing them with a gloved hand just at the edge. The bottoms themselves are OK though, right? Hey, maybe you could bottom them in a different chocolate! That might look cool... And you'd get to play with your bottomer...

Yup - those are the liners from the Tomric bulk boxes. Don't know if I've got a picture of them anywhere though.

Sadly I don't have a bottomer - but I'm hoping to borrow one so I can have the hubby copy it.

#111 Beth Wilson

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Posted 12 April 2012 - 08:13 PM

Hubby's lists never get cleared up do they! You are so lucky he is so handy, that machine is looking way better than the first time I saw it, I bet it runs better now than it ever did before. :biggrin:

#112 Kerry Beal

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Posted 13 April 2012 - 05:55 PM

Hubby's lists never get cleared up do they! You are so lucky he is so handy, that machine is looking way better than the first time I saw it, I bet it runs better now than it ever did before. :biggrin:

It does indeed look a whole lot better - mind you it's just as covered in chocolate as when I received it - but no dust!

He is handy - but I've got a list as long as my arm of things I want done - and I want them all done yesterday.

#113 Kerry Beal

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Posted 19 April 2012 - 06:22 PM

The conscience got to be too much and I decided I had to redo the chocolates with the tails - I figure the group we are doing this for are a bit posh and might potentially end up at some point wanting lots of chocolates for some other big event - so we should put our best foot forward.

So over the past two days I remade two big batches, cut them on the guitar last night, separated them so they would skin over a bit before enrobing them this evening. I invited Dave (dhardy123) over to see the Selmi in action. It was a wise decision - having help makes the whole process go so much more smoothly. In a little over an hour we'd dipped all the chocolates (I estimate there were about 250) and a package of strawberry wafer cookies.

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Oh yeah and the machine called me an ASS again!

Edited by Kerry Beal, 19 April 2012 - 06:24 PM.

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#114 dhardy123

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Posted 22 April 2012 - 03:02 PM

Thanks for the invite...it was very interesting....I will be renting that machine out in December!

#115 prasantrin

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Posted 22 April 2012 - 03:27 PM

What did you do differently to avoid the tails? Do you think letting them develop a bit of a skin helped?

I'm very willing to help you get rid of some of the tailed ones. I can eat a bunch in no time flat, so there will be no evidence left at all!

And I think there was an error in the message. It's not supposed to be

A 5 5 A 5 5

It's supposed to be

|3 A |) A 5 5

:laugh:

#116 Kerry Beal

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Posted 22 April 2012 - 05:40 PM

What did you do differently to avoid the tails? Do you think letting them develop a bit of a skin helped?

I'm very willing to help you get rid of some of the tailed ones. I can eat a bunch in no time flat, so there will be no evidence left at all!

And I think there was an error in the message. It's not supposed to be

A 5 5 A 5 5

It's supposed to be

|3 A |) A 5 5

:laugh:

They got a skin both times - the second time the detailer was turning in the other direction. They still had a little more hint of feet than I want - so there will be something for Brian to teach me on Tuesday!

There are still about 200 of the crappy ones around here - minus the bunch I took into work on Friday. Oh yeah, and to my favourite restaurant supply - helps to get the chocolate discount.

Took me a while to get the the |3 & |) A55.

#117 Kerry Beal

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Posted 03 March 2013 - 05:39 PM

IMG_0503.jpg

 

Gearing up for a couple of days of Easter production.

 

Yesterday molded all the 3D molds, packaged them all up last night, today got all the eggs half molded.  Need to make fillings for the eggs, fill them, back them off and package them next.  Also made a bunch of easter chocolate lollipops that need to be packaged.

 

 


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#118 Tri2Cook

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Posted 03 March 2013 - 06:38 PM

That chocolate room is just completely awesome. I don't even do much of that sort of thing and I'm still incredibly jealous. My Easter production is going to consist of hoping I finally get around to using those bunny molds you picked up for me. :blush:


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#119 curls

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Posted 03 March 2013 - 06:49 PM

What are you planning to fill your eggs with? Great to see the big bunny next to all your other molds.



#120 Kerry Beal

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Posted 03 March 2013 - 07:25 PM

What are you planning to fill your eggs with? Great to see the big bunny next to all your other molds.

Ah - that is the question.  There is a shit load of them.  Some small ones are solid, I think I'll do fondant for the kids, some gianduja for the adults, a mixture of gianduja and that lovely Cacao Barry Cara Crakine for some others.  I've also been thinking about making up a batch of the caramel mousse filling that Lironp mentioned from the course she took.   







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