[Keeping Cocoa Butter Warm?]

On 9/16/2022 at 10:53 AM, kstone2016 said:

 

I am looking for recommendations on the best way to keep my colored cocoa butter warm while you are working. I am just doing my chocolates out of my home at the moment and don't have very many orders. I normally do 3 molds of each flavor at most and haven't yet taken the leap into airbrushing. I can't really justify spending a ton on a fancy warming box at this point and I also probably don't have the space for something big anyway.

I bought a second EZtemper to keep my colored cocoa butter warm- I use small glass bottles (that fit onto the spray gun - which you may decide to purchase)) so there’s room for various colors. I just lower the set temperature post-tempering.  Plus EZtemper does not take up much space.

Before that I used the warming buffet servers (water heated type- very inexpensive - but frustratingly inaccurate re: precise temperature- but if I monitored it closely it would stay within 28-31 degrees usually. Hope that helps.

[Felchin or Des Alpes Couverture Coins?]

HelloS I began making bonbons a year ago and use AUI to order the chocolate and fruit purées. 

Have had great success with Des Alpes Coins using the 63% Dark Garnet, the 37% Milk Topaz, and the White Opal.

But I do not see any recommendations for Des Alpes in my (hopefully) thorough search on this forum.

Felchin gets high marks frequently. But so many to choose: Any recommendations? I see Sao Palme, Opus, and Elvesia- and others. (I’m still using just coins- haven’t graduated beyond that yet)

Many Thanks.