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  1. That is the cutting base; it is made from a 1" thick HDPE cutting board
  2. After thinking about it for several years, I finally designed and built a double guitar cutter. It is made entirely of aluminum and stainless steel with a High Density Polyethelene base. Both the cutters and the base are interchangeable. This cost me less than $400 to make. I used a chop saw and a cheap drill press along with assorted hand tools. I did have the cutter frames TIG welded.
  3. I just checked out your website and noticed you used a chocolate display case similar to Christopher Elbows. We are, after 6 years of producing only wholesale, planning on opening a retail shop and are looking for ideas. Where did you get your display cases? Are they refrigerated? If so how does the refrigeration work. Thanks Lloyd Martin (lloydchoc) Chocolate Visions
  4. We have often looked at getting an enrober, but we can't figure out how to get the precision placement of our transfers that we need for the look that we are after. Here are two examples: and We find that they have to be very carefully placed on a piece of chocolate and I can't imagine being able to place them well on a moving belt. Does anybody have any ideas?
  5. Dawn Dishwashing soap and hot water does a great job of cleaning screens. It's very easy to put a hole in a screen using a heat gun.
  6. I got the vacuum table on Ebay--they have some similar ones now, but they are quite a bit more than I paid for mine. I also made one once by making an airtight box with a lot of little holes drilled in the top--make sure that the top remains flat when you apply a vacuum from a vaccum cleaner. 280 mesh is not "off-the-rack". I have all my screens made to order. It's not that expensive, there are a lot of screen companies that do that. I just put the heat lamp bulb in a Luxo lamp knock off and aim it at the screen. Use the flood stroke only on the first impression to initially fill the screen.
  7. Some thoughts on printing chocolate transfer sheets. According to Ulano, the regular TZ is also food-safe and is more readily available. I get mine from http://www.valleylitho.com/ in a 28(?) oz size. They also sell nice laser printer transparency film. The TZ contains a dye so the design is more visible on the screen. I use a 280 mesh screen, which is about the finest mesh that you can squeegee the food dye particles through. You can get very fine detail with this mesh. But you absolutely need a pressure washer to reclaim these screens. And always use aluminum frames--to keep it food safe
  8. Use the same design that you have. I had some aluminum frames TIG welded for $10 each. I went to a shop that was set up to weld aluminum frames so they didn't have to figure anything out.
  9. Wouldn't it be easier to take it down to a shop that can do TIG welding and have them weld it up in about a half an hour?
  10. Your best bet is to buy prechopped or sliced nuts from a nut processor. They come in different uniform sizes depending on the nut and the processor. They use sieves to produce the various sizes. For example we use a pecan piece called a midget which is a 1/16" cube and is perfect for coating a truffle.
  11. We used to use chambord, but we discovered Bonny Doon Vineyard's Framboise to be much superior. Try this: 18 oz dark chocolate, finely chopped 6 oz Framboise 1 oz butter 1 oz trimoline Heat Framboise and add it to the chocolate. Emulsify and add butter and trimoline. This makes a very stiff ganache which can be cast in a frame, cut into squares and dipped in bittersweet chocolate.
  12. I don't believe that the table slots in commercial cutters are what keep the wires from wandering. It would be the tension on the wires combined with the frame being attached to the table via a hinge with no slop. I think some form of bridge with thin slots would keep the wires from wandering on the frame, and a solid hinge should keep the frame from shifting relative to the table. At least that is what I am aiming for. Does anyone have knowledge of the precise tension applied to the wires? That is one critical piece of information I currently lack. ← I found a 1" thick High Density Po
  13. the cold air sinks. The ice packs would be in a tray above the chocolates. I still have to be careful about condensation and not leave the chocolates and/or ice packs in too long. Lloyd
  14. Lloydchoc


    You can get one of thoses mini fridges from Home Depot for about $120. I think the brand is Magic Chef and it is 4 or 5 CF. Set the thermostat to barely on and it will hold a 50 degree temperature. Great for chocolates and usually above the dew point so you won't get condensation . Lloyd
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