pastrygirl

Thanks, good to know. But the Selmis are generally reliable? I'm also debating whether to go big and get a machine to "grow into", but if I go big I'll need to have a retail space first.

Is anyone here familiar with Pomati chocolate machines? Kerekes has this tabletop model http://www.bakedeco.com/detail.asp?id=32951 only 5kg but could be a good step up from hand tempering as I grow my company. They also have larger floor models. Alternately, if there is anyone near Seattle, Portland OR, or Vancouver BC who would be willing to show me your chocolate kitchen and tempering machine, I'd love to come for a visit!

Or did they give TK valrhona?

I wonder... Did they set out to deceive? Or did they think that once they started doing bean to bar for real it would taste just like valrhona, and be easy to make? i have a wet grinder and have tried grinding nibs a few times. You can get pretty smooth chocolate after two or three days in the grinder. But I agree with the math in the article that production of so many varieties in so little space would not be possible. And white chocolate? Doesn't that take even more equipment to purify the cocoa butter?

Interesting, I hadn't heard. Sounds like they are pretty full of shit.

I have a copy in excellent condition. What's it worth to you? PM me with an offer if you're interested.

Rajoress, they are two different styles of CK hobby molds that I got from Global Sugar Art last year.

Relatively simple, but they've been a hit, must be the shiny bags... dark chocolate snowflakes with peppermint oil mixed in and silver dust on both sides. They're pretty

Did the cocoa butter not get into the corners, or did it get left there because of the bubbles?

You're in Seattle? Does your uncle want to open a chocolate shop? I'll give you 1% But seriously, I'm not sure that making the introduction earns you equity. I like MattyC's idea about profit sharing. Restaurants are hard, and I think there are way too many of them opening in Seattle. Are you really going to be the next Ethan Stowell? I think you may be better off with a competitive salary and some opportunities to earn bonuses as the business grows.

I think you would definitely want to reduce the other dry ingredients.

I wonder if gelatin would help make a soft caramel firmer but not chewier.

They will slump and ooze, and can absorb humidity from the air and get sticky. You could try dipping the bottom and sides, just leaving the top bare, but I still don't think you would have much shelf life, maybe a few days if you have someplace cool and very dry to store them.

I'm self-employed, I don't go out to restaurants anymore I would think there must be something more exciting than Etta's but if that's what your friend wants, I'm sure it will be fine.

For tools, toys, and transfer sheets, try Design & Realisation in Quebec. They have chocolate too. http://www.dr.ca/bulk-chocolate/

In the videos Curls posted, he scrapes the spatula with the second color back into the bucket with the first, so that makes me think the formulas couldn't be too drastically different, or you wouldn't want to risk mixing them.

Everybody's doing it! https://instagram.com/p/7AKGGuNiiZ/?taken-by=paulkennedysavour https://instagram.com/p/5ecNK1NioV/?taken-by=paulkennedysavour Except all of us who don't know how I always think it looks like caul fat!

Sugar is a fickle bitch.

How fun! I always love to see what other chocolatiers are doing and how they set up their work spaces, and what toys they have that I need.

I agree with Jim, Opalys is lovely stuff. I used to use Felchlin Mont Blanc, but mostly i was roasting it to make discount Dulcey and its been a while so I can't comment on its molding properties. I'm also a Felchlin fan, i use their Maracaibo Creole 49%, Sao Palme 60%, and Arriba 72%. Opalys is 32% cocoa butter, so I'm sure a 36% white chocolate will be much more fluid.

I wanted to report back on today's test. I got a 3 liter Bunn airpot - http://www.amazon.com/gp/product/B001BQEHM4?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01 - and made a batch of hot chocolate. At 8:30 this morning I put it in the pre-heated pot at about 200F. At 4pm when I got home, what was left was at 155F. So still hot, but if it was really cold outside I might want to keep them insulated a little more, but I was happy overall. Now I have to convince myself I want to be outside in the cold this winter. Brrr, only if sales are hot enough to keep me warm

Jim, that sounds really yummy! Have you tried not stirring as it cools? Obviously it needs to be completely cool, so why not just leave it alone for a few hours? Stirring at the wrong time or temp will ruin many a confection.

Sure looks candied to me. Cut a piece and taste it.

Boy am I a sucker. I expend way too much effort getting nuts into the desired size pieces.

IMO, poor. I think they repeat whatever press releases and list-icles thy can find, it's not necessarily about the best of the best in that city. Otherwise, why do they keep mentioning that guy with the crappy pop-up bakery? Also, at least in Seattle their copy editing sucks. Recently someone wrote of a gluten free buckwheat cookie with malted salt. I asked the bakery, and as I suspected since malt is not gluten free, they actually use Maldon. When they make mistakes like that, my trust in their reporting drops.