RobertM

So far, it’s a nice, quiet class and dinner..... can someone please pass the Beaver?

Will the famous Beal Dipping Fork be for sale again?

Count me in for all...

I e never heard of lecithin causing foaming. When did you add it? I always add it to the fat addition....

You can also add a bit of lecithin to your caramel which will help your emulsion. when I make caramels with butter, I always add the butter to the beginning of the cook. I was once told that adding it at the end can cause the butter to go rancid......

Those are some awesome tests! Will be very interested to know the results

A Formulary of Candy Product by Norman E. Harris, Silvio Cespo and M.S. Peterson

Just found this All-Sugar Sanded Jellies 55 pounds Granulated Sugar (25.91% weight) 45 pounds Invert Sugar (21.21%) 12 pounds thin boiling starch (5.66%) 100 pounds water (47.13%) 3 Oz cream of tarter (0.09%) color and flavor to suit place the sugar, invert sugar, start h, and cream of tarter into a kettle and cook. stir the batch occasionally until it reaches the boiling point continue to stir and boil the batch to a good string turn off the heat, add color and flavor and cast the batch into dry starch place the jellies in a drying room overnight, then remove the jellies from the drying room and clean well. run them through a sanding machine and when the jellies are quite dry they are ready to be packed

Artesial, can you provide some specifics about what you are attempting to learn? are you having specific problems? Yes, I had a JKV for,several years.... It’s been awhile, but, as I recall when I had my JKV, I raised the heat to melt the chocolate and the crystals. at that temp, I turned on the wheel and lowered the temp to about 86 and then back up to 90, still with the wheel turning. The first few times I used it, I was paranoid about my temper, so, of course, I always checked it and it worked great! I loved that machine.... if you want, PM me and we can work through issues you may be having.

The first cut is the deepest.... oh, sorry, this isn’t eMusic.org.......I forgot But now you’re singing that tune and your tart looks delicious!

This also had geletan in it along with the chocolate, sugar and water. It was a beautiful Shiny glaze and then when I tried to smooth it......well, you can see the results.....

My first attempt at a Sachertorte; while not “perfect” I don’t think it looks to bad....

Haley, those are some very nice looking chocolates! Welcome!

Yeah! Was hoping you wouldn’t miss two in a row....

I’m working on a new design....perhaps Niagara they will be unveiled.....

I’ve been using a foam brush for awhile now, not with a dremel just twirling it using my fingers.....

Well, I’m reminded of a comment that Chocolot has said several times, and I paraphrase: once you think you know what you’re doing, Chocolate will do something just to let you know who’s boss. you should plan on tempering the colored cocoa butter (CCB) prior to using, anytime, any day, you plan on using. Always start with the basics. is there a way to be “sure that when you paint a mold....”? That is the million dollar question for sure. I don’t believe there exists a way that will guarantee you success every time with CCB, but, there are methodologies that will help you. These are things, steps I do, and my success rate is fairly high temper your cocoa butter use clean, polished molds apply decoration allow CCB to crystallize in mold prior to shelling shell, fill and cap per usual unmold but step 3 is critical, as there are many ways to apply CCB, i.e. paintbrush, cotton swab, finger, airbrush, toothbrush, etc,

Chocolot - absolutely Beautiful!

Having an EZTemper when I was starting out would have literally saved me thousands of dollars, it’s an invaluable piece of equipment. There are many, many wonderful and talented people here on eG, and they are more than willing to share their knowledge and expertise. Being here on eG gives a user (new or experienced) the ability to network. Regardless of how much experience one has, Chocolate will always rise up, smack you in the face, just to remind you that you should remain humble. If you can, get to an eG Workshop. You are never going to match the ability to surround yourself with people like Kerry and Chocolot, for the cost. Never.

If you do a search on eBay, there were several molds for sale, I just picked one as a means to suggest eBay....

eBay? https://www.ebay.com/itm/DIY-Silicone-Mini-Heart-Shaped-Chocolate-Sugar-Mould-Cake-Pudding-Mold-Bake-Tool/371874667747?hash=item5695751ce3:g:sXMAAOSwfVpYrkmo

You convinced me....just went on Amazon to buy a Kindle version. But, all it says is download a sample......?

Thank You so much!

Duvel, this looks wonderful! I MUST Do a recipe search, right.....NOW! unless you care to share.....

It would be far more expensive, but, wouldn’t coca butter work as well?