pastrygirl

char-cookie-rie board, so clever!

I use Online Labels blank, pre-sized label sheets. They come in a variety of sizes and colors, you can print at home as needed. Definitely make sure to list any of the top allergens (peanuts, tree nuts, wheat, milk, and soy are most common in chocolate items). Do you have a website? An ecommerce site such as through Squarespace can calculate shipping charges for you. I buy small shipping boxes through Papermart, it is usually cheaper to use your own box than to ship USPS flat rate, unless you are sending something pretty heavy pretty far.

Yes a ladle can be a bit messy. I’ve seen a pump I think at Design & Realisation but don’t have one. I get the attraction of all the expensive toys, I’ve been lusting after a Selmi for years. But for me, and especially now, not being in debt is priceless. If you have other people’s money to spend that could change things.

The downside of the wheel is the constant agitation can lead to faster over-crystallization. I worked with one briefly at a side job and found it awkward to maneuver molds under the spout to fill them. Also found the spinning distracting, but that's just me. If you do go for the wheel temperers you can get just a regular food warmer instead of the more expensive melter to keep a back-up supply of melted chocolate.

I got a quote on a Selmi last year that was around $16k. You really can do a lot with a couple of 24 kg mol d' art melters for a small fraction of that.

I'm maintaining my brush in first stance

with their powder colors, the ‘decor’ are not approved for human consumption by the FDA but the ‘pearl’ powders are, so maybe it’s the same with decor cb and you can airbrush it all over things not meant to be eaten, like showpieces. Or eat it anyway at your own risk!

Yes but look at the colors named after metals, gold, silver, bronze, brass. I think the combo of shimmer in the cb, and shine from tempering makes it read more metallic in those shades than say green or yellow. for example here are some bonbons with silver dabbed in with a brush, though I’m not sure if it was Chef Rubber or Roxy & Rich color more silver, black splattered in first then airbrushed silver

You'd get that if the metallic CB was roughly brushed or sponged in, leaving some bits uncovered (by metallic) to be filled in by the next layer (of choc or CB)

I'd guess silver, gold, and bronze metallic cocoa butters, could be backed with black or just dark chocolate in the mold.

Interesting, does it melt well? Definitely a unique way to market it and stand out from the zillions of powder cocoa mixes.

How do you even temper something that thick? Anyway, if you're pressing it into molds, you could lay a plastic sheet (acetate, guitar sheet, etc) over the top then press with a flat plate and the excess will squish out the sides. Leave the sheet in place until the chocolate has solidified then peel it off. Like the way people seal their bonbon bottoms with transfer sheets. Can I ask if this is your own product or something you're producing for a client? The client doesn't always understand how chocolate actually works ... I had a client who wanted me to add a lot of dry material to chocolate, lets just say that's a past client not current. How fine are the particles? I don't know if further refining the dry would help or hinder fluidity. Do you have any sort of melanger?

I have a heating pad that fits perfectly in a 2 gallon zip-top bag. A large cardboard box can catch most of the over-spray. And yes, you can keep your airbrush warm in either your melter or your EZ temper!

But why? I have a hard time believing that's a good eating experience, sounds like it would suck all the moisture out of your mouth. If you're adding cocoa to get a more intense chocolate, consider Valrhona's Couer de Guanaja. Or just use a darker chocolate. Valrhona has the 85% Abinao, Felchlin has 88% ... If the mix doesn't have enough fat to flow and spread on its own, I don't see how a depositor would help beyond portioning. Either add cocoa butter or find some of the dry ingredients used for flavor in oil form. If it's dry and doughy and you like it that way, can you treat it like a dough? Roll it out and cut it or press it into a frame and cut?

Wow, I didn’t realize those all came in powder form, thanks! Sorry I can’t help with your question.

What are the options? I’m working on cocoa mixes and I know people will want dairy free.

I think the intensely colored band on the bottom might be a satin ribbon?

The only thing that can save a raisin bagel is a really sharp cheese. As for ‘wrong’, I nominate swallowing oysters whole.

Did the plastic wrap come off ok after more time in the freezer? I got some of these and heat seal them. I know not everyone has a heat sealer, but the lip and tape bags drive me nuts. https://www.clearbags.com/3-x-1-1-4-x-8-1-4-high-clarity-flat-bottom-gusset-bags-1-6-mil-100-pieces-fgcc14-on-sale-while-supplies-last.html

Well, if the finished weight including the shell is 12g, you probably only need 9 or 10g ganache.

Those molds are a nightmare, there's a discussion on here somewhere. Is the final product to be dipped or otherwise in a shell, or just dusted with cocoa?

My understanding is you can go above the stated net weight but not below. But also remember it’s total weight so if you have one piece that’s shy you just need to find a heavy one to balance it out. When using silicone molds for ganache, freeze them for 30 min or so and the ganache should come out cleanly. Or use a small portion scoop.

Would the heat and the fanning help dissipate the vinegar-iness, vs mixing vinegar into cooled rice?

Curious how this goes. A local tasting event is moving online this fall, I'm having a hard time imagining hanging out on zoom all day. I know everyone else is doing it but ... Good luck!

What's your ratio? I'd recommend between 10-20% of the weight of the nuts in sugar. For example 500 g nuts, 50-100 g sugar. Agree on adding a little butter or cocoa butter at the end.