pastrygirl

Hmm, I wonder if the oats in the oat spread would hydrate and get weird when mixed with liquid. Or maybe they'd hydrate and be another helpful thickener? One way to find out!

Vaguely nutty? How is PH using the almond butter?

Haven't tried Oat Haus, but can you use sunflower seed butter or tahini for those accounts? I'm curious about allergen-free coconut oil - how do they do that?

If you use them for both savory and sweet purposes, I'd suggest keeping separate silpats. Fats do seem to bond to them, and you probably don't want macarons picking up cheesy frico oil (for example).

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?