pastrygirl

@Kerry Beal, next project: a high-temp version of the EZ Temper?

They also have this decarb box, not exactly sure how it works ... https://store.magicalbutter.com/decarbox-thermometer-combo-pack.html#Tablist3|ProductTabListVertical1

I haven’t tried it, but there is a gadget designed specifically for this - check out magicalbutter.com

I've never used a wood grain tool, but here's a guy using one with chocolate: https://youtu.be/kT5bTVVa5eE Another option is to go ahead and back your transfer with a thin layer of chocolate and cut that into shapes to fit your pieces. Probably what the guy in the video is doing, actually

to get a thinner layer of solid color, you might try a smooth paint roller or rubber brayer for print making https://www.amazon.com/Speedball-4121-Deluxe-Rubber-Brayer/dp/B000BYVMFC/ref=sr_1_5?ie=UTF8&qid=1547922236&sr=8-5&keywords=brayer+rollers

@gfron1 have you made any progress on this? Now that the holidays are over and I have time to revisit packaging, I'm trying to find a better solution for my chocolate bars. Since 10 versions of custom is so expensive, a nicer printer and the custom die cutter is one option. Do you have a printer that you recommend for high volume heavy paper?

A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. Each bag is 2kg (4# 7oz) in the following varieties and prices: Maracaibo Creole 49%, $48 Sao Palme 60%, $30 Arriba 72%, $46 As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA. If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card. Thanks for reading!

If it's a small farm, maybe they didn't sort and separate the different sizes and you got a cross-section of the entire crop. https://driftaway.coffee/coffee-grades/

A lot of people are into simple or rustic cakes so there’s a market. Not everything requires fondant or tortured piping and sugar flowers. Think of the farmhouse weddings with jelly jars and burlap - those brides will be happy with simple swipes of buttercream and their own fresh flowers. My policy is that cake with one flavor each cake, filling, and frosting with simple buttercream is one price per person and it goes up from there. Additional flavors, fondant, sculpting, or elaborate themes cost extra.

You know what, go ahead and take the hearts. I was trying to get a shiny shell out of the mold I was going to trade, but nothing came out very well. I think they were too abused when I got them

You're on the right track, it does help to have some sort of warmer. Depending on your budget and ambition, try either an inexpensive warming pad set on low or medium or a larger chocolate melter. https://www.amazon.com/Sunbeam-UltraHeat-Technology-Heat-Settings-Washable/dp/B00075M1T6/ref=sr_1_6_s_it?s=hpc&ie=UTF8&qid=1547585225&sr=1-6&keywords=heating+pad https://www.dr.ca/moldart-table-top-chocolate-tempering-machine-6kg.html

I'd call ganache an emulsification of the water in (usually) cream and the fat in chocolate. Cream is water, fat, and a few solids. Chocolate and nuts are both all fat and solids, no water. So the nut paste will act like more chocolate in terms of needing more liquid to emulsify but without the hardening effect of cocoa butter.

Agreed. I've made agar fluid gels for dessert sauces. You should be able to process it back to something semi-fluid, though if it is super dense your machine might struggle, so add liquid as desired.

When it comes to emulsifying, I think fat is fat. The problem with nut pastes is all the solids ... can you be more specific on what you’ve tried so far and your desired results?

Has anyone tried the dried, candied hibiscus flowers? I don't know if they're new or not, just noticed them today.

Hmm, maybe. I have 6 of these http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-cabrellon/p16407807.html that I picked up from a culinary school, they are pretty close to the domes you linked to. I'd trade for the hearts.

It's rarely much below 50% humidity here, so I make it work - maybe that's why the cooler room temp does work for me - warmer plus humidity is really a nightmare. Besides the frequent rain, my kitchen is on River St. - literally a block from an industrial waterway! I find 60-64F to be a comfortable working temp, both for me and the chocolate. I use more fluid chocolates and try to work fast. I have a part time job where they keep things at 68F and I'm wearing a sleeveless shirt and still too hot. (Meanwhile the other chocolatier is wearing a sweater and freezing). A lot of crappy temper happens in that kitchen too - they do have AC for the summer but no de-humidifier (though we talked about getting one the other day). But they use thicker chocolate that I'm already having to thin with cocoa butter so yes, that would be even harder to deal with if it was cooler. But I have been looking at de-humidifiers. Does yours put out noticeable heat? I don't want to simply trade one problem for another. I don't have AC or even any heat beyond what the appliances put out, it's an industrial kitchen space.

@Pastrypastmidnight there's a link in the guitar cutter thread:

Have you really only broken one? I've gone through two spools of replacement wire - over the course of 8 years, but still!

Wires are gonna break, don't freak out, it's only 2 screws, you can handle 2 screws.* *I mean, of course it's a drag, especially when you break multiple at once, and do that multiple times a day when you don't have time for it, and the ends of the wires are sharp and now you're bleeding and the 15mm frame is the worst because the screws are so close together, but other than that, it's only 2 screws. Should I find my youtube tutorial?

... and that's why I don't buy chocolate at Restaurant Depot 😂 (I go there for fresh squeezed lemon juice but most everything else is mediocre)

@CacaoC I usually use the zephyr for the same reasons you mentioned - good thickness, not too sweet. I use it mostly on ganache and fillings. It’s just that my wholesaler is expected to be out of stock for two more weeks. Guess I’ll wait, I don’t want to have to re-formulate too much.

Speaking of Callebaut, has anyone tried their W2 white chocolate? Not sure if it is a new or longtime formula. My regular supplier is out of my regular white, saw some W2 at Restaurant Depot but it was best by this April so I passed, didn't want to take a chance on unfamiliar chocolate that is also old ...

Yes you can but sometimes the fat clumps together so it looks lumpy after thawing and might not whip as well. But still fine to heat it and add to a cream doup or make ganache.

I had paco jets at two different restaurant jobs. At one, our freezer didn't work very well so it was indeed problematic for ice cream. And everything else! I got so frustrated I bought a small gelato machine with a compressor to spin ice cream the old-fashioned way. At the second, IIRC we had a regular non-commercial freezer and it was fine. Do you know how cold your freezer is? My home freezer wouldn't be cold enough, my vegetables stay frozen but ice cream is always soft. If store-bought ice cream stays hard enough that it'll bend a spoon and you have to let it warm up a bit before scooping, it should work.