pastrygirl

I have a 12 kg Selmi Color EX, it's 3 years old & I've been really happy with it. The heater on my vibrating table bars isn't working so I just let the chocolate harden then chip it off later, but when it was working, I wasn't leaving it on the whole time. It's not necessary while molding. I do have the removable screw and water cleaning kit but haven't done a cleaning. As for capacity, Selmis work better when they are fuller because the heater is around the sides of the bowl, not at the bottom. How many kg of chocolate do you go through in a day? Are you mostly shelling bonbons or making bars that will use more chocolate at once? My one issue is that the small machine has a small bowl/work area. I'd probably still drip chocolate on the floor with a larger bowl but I tell myself that I wouldn't

yes that should help

Humidity isn’t bad, room temp is mid to high 60s, and my milk chocolate bonbons are all coming out fine, it’s just these bars. I guess I’ll check my temper and try again. 🤷🏻‍♀️

I should have an answer for this but I’m tired and stumped. Why do my milk chocolate bars keep turning out dull AF? I’ve cleaned these molds and re-tempered the chocolate like four times this week

Have they met Americans? Good luck with that. Besides, I thought they were dismantling all the regulatory agencies? Anyway, chocolat-chocolat carries Roxy & Rich's natural line. Haven't tried these, I use mostly their jewel colors. https://www.chocolat-chocolat.com/product/coloured-cocoa-butter-natural-collection/

Ah, then that's a half sheet pan, you mention quarter sheet grids above. My half sheet pans barely fit in my bus tub so wouldn't recommend it. You might have to just stop up your whole sink basin if you want to soak those pans.

Hotel pan or do you happen to have a large roasting pan?

YAY for freeze dried mangosteen, $2.99/1.5 oz. A light & crunchy version of one of the harder to find tropical fruits.

'A computer free space' (Frankie's) is a new one to me. Fair, though. That diner menu is ... vast 🤔

Hmm, maybe try mascarpone as the "liquid" instead of cream with a smaller proportion of white chocolate? What white are you using? Felchlin has one that is supposed to be very 'milky' with Swiss mountain milk.

Thanks for the illustration. The middle one doesn't look bad to me - not vibrant but red. The one on the right doesn't look red at all. Maybe some makers use a higher concentration of pigment in the cocoa butter?

Do you mean they fade over time or just don't look red enough over dark choc from the beginning?

No, but that's the second pastry thing this week I'd never heard of. Cool to keep learning!

Following up, I got my CB today - after exchange rate, bank fees, and shipping it was $39.22/kg or $17.83/lb USD for 2 x 3 kg of Cacao Barry. Expiration May 2026, so it's cool if it lasts me awhile.

I do have an impulse sealer. Sounds like manually squishing the air out and sealing that way is my best bet at this stage. thanks, all