WhiteTruffleGirl

Thanks Vanessa. I've got to admit, my heart was racing until I knew I had a way to replace the boxes. Even though it would have meant me meeting this guy at the airport on Thursday afternoon on his flight from Amsterdam, and then racing to pack it all in order to deliver it Friday morning. I can now breathe easy, because now it's just the fun part...making chocolates! I take lousy photos, but if one turns out even half way decent, I promise to post.

fyi...I paid no duty on these.

The following is a tale of extraordinary customer service and beautiful boxes. As anyone following this thread knows, I ordered boxes for wedding favors from Kroese Exclusief in the Netherlands three weeks ago. (The wedding is one week from tomorrow.) The boxes shipped exactly three weeks ago today and were sent International Parcel Plus Priority (Dutch post) with 'promised' delivery of 6-9 days from Holland. I thought they might get here late last week because of the Memorial Day holiday, but wasn't terribly surprised when they did not. But then Monday rolled around and no boxes...Tuesday, and no boxes...Wednesday, no boxes...okay, now I'm getting really worried, so I sent Rogier (the gentleman at Kroese Exclusief) an email asking him to confirm shipping. Thursday comes and I go to the post office first thing, and no boxes, so I send another email to Rogier. About an hour later my phone rings and it's Rogier. He's contacted the Dutch post office trying to see what he can find out. They (of course) are about as non-helpful as the US post office. Needing a backup plan I call the Revere Group to see if they have my backup option in stock to ship overnight on Tuesday if I need it. They do. Okay, I'm set there, but I really don't want to have to do that...the bride knows what box to expect, and I know what box I want. I then thought of my friend who works for a company out of Amsterdam and called him to see if perchance he's traveling there next week on business. He is, but as luck would have it, he's not scheduled to fly back to the states until Friday. BUT, he says, he has a colleague who is also traveling and might be willing to bring back a carton with new boxes, but that Rogier would have to bring the carton to his hotel (which happens to be 1 1/5 hours from Rogier's shop). I emailed Rogier and learned that not only would Rogier do this, but as well, he was out of the color I had originally ordered and was willing to make a special run to make new boxes just for me. I told him not to go to that trouble, as the bride had a very close second color preference, and the original shipping carton may just show up in the meantime. My friend's colleague agreed to bring back the carton, so a 'plan B' was firmly in place to replace the boxes. Not fifteen minutes after all of this was set did my postman's truck pull up and the engine cut off. I KNEW this meant one thing...he had a package. I ran outside and sure enough...the boxes had arrived from the Netherlands. Talk about relief... They are as beautiful as depicted on the website. I'm extremely pleased I went this route, nail-biting of their delivery notwithstanding. This is the second time Rogier has had a problem with delivery to the US using the Dutch/US postal system(s) and has vowed not to use this type of delivery again. He is investigating other delivery options. They will likely be a little more expensive, but more reliable. My order was small and yet Rogier went above and beyond to make sure I was happy and well serviced. I really couldn't have been more pleased.

Yup, that's what we did...quite what little whallop they packed.

I took a class with Jean-Pierre and we made these. As I recall, we didn't have any liqueur concentrate 60°, so we just used what we had, which happened to be kirsch. (I may be mis-remembering however.) But we did use Everclear. OMG...prepare yourself...I ate one first thing in the morning and felt like I was having an eye opener.

Kerry, Thanks so much for demonstrating this. Really look forward to seeing to the polishing stage as well. A couple of quick questions if you don't mind... What's the maximum amount of product you've put in the panner at once? I see for the purposes of this demo you used about a 1/2 pound of espresso beans. What's the capacity tolerance before it just becomes a gunky mess? And about how long did the above process take from beginning to end? Again, thanks so much. It would have taken me a lot of trial and error on my own to figure this out. You've saved me much time and money.

I use a mol d'art and do not have problems keeping my chocolate in temper for long periods as long as I keep an eye on it. This means agitating it frequently as well as hitting it with a heat gun every now and then. I've only had it over-crystallize on me if I do not agitate it often enough. Like alanamoana I do not use the edge of the bowl to scrape when dipping. I simply use a bent wire hanger that "clips" on the middle of the bowl. Works great.

I also have been thinking about buying a panner for a while, but probably won't for a bit. I did some research and found the lowest price for the 'KitchenAid' model (at the time), at this website: http://pastrytools.finerkitchens.com/item1...ting-Maker.html Kerry, can you describe the method you posted? Or, is this one of those "you've kind of got to see it to understand it sort of things?"

Kerry, It depends...sometimes we do and sometimes we don't. I don't know the laws in the US for this sort of thing. If there is (and there may be), it likely won't be much. I'll let you know. Rogier didn't tell me whether he was including any samples of other boxes. I kind of doubt it as the goal was to keep shipping costs down. As a lot of his boxes are from the same material but simply different shapes and colors, I'll be able to get a very good idea of the overall line from this shipment. Given my frustration with finding anything in North America that comes even close to the uniqueness of this box, I consider the extra cost worth the expense. As long as I can recoup it, it works for me...

Just thought I'd update you on the decision I made regarding boxes. After speaking with Rogier at Kroese-Exclusief and with the bride (I wanted her approval on color), I went with their Empire boxes. I also chose an satin-edge organza ribbon from their ribbon collection (which are as stunning as their boxes) to tie them. All of this transpired on Tuesday. A few emails and a quick PayPal payment later, I received notification this morning my shipment is going out today from the Netherlands. This means I should receive the shipment the week of 5/29, which is in ample time for the wedding. Shipping costs added approximately 30% to my total cost. Yes, this is not chump change, but the total cost is still manageable within my total budget for the job. And recognize 30% isn't a given, it really depends upon the weight of your box, how many shipping cartons it will take, etc. But it's probably a good planning number. Assuming these boxes are as beautiful as I think they are going to be and I want to use Kroese-Exclusief again in the future, I would like to plan ahead enough to be able to utilize cheaper shipping methods, i.e., sea freight, to help keep costs down. I'll post something about my impressions of the boxes once they arrive. I'm very excited to see them!

Airbrush compressors have a moisture trap built into them, so no, you do not need to purchase one.

David, I asked my husband about this because he knows far more about it than I do. Yes, the tank will trap about 90% of the moisture, but it will not trap all of it. In order to have a completely dry spraying environment, you will you still need a moisture trap. The scuba tank is another good option. I guess which route you pick really depends upon what's going to be most cost effective and convenient.

I am seriously thinking of buying a general use compressor that I can use for different projects. This Craftsman model looks good to me: http://www.sears.com/sr/javasr/product.do?...UseBVCookie=Yes It has an oil-free pump so it should be safe for food, a 4 gallon tank so the motor shouldn't run frequently, and has a regulator adjustable up to 150 PSI max. At 40PSI I should be able to spray quite a bit before the motor kicks in to recharge the tank. It does weigh 40lbs, but that's not a big deal for me. I like the idea of being able to use it for other uses such as filling high pressure bike tires. Does anyone know why this might not be a good idea? ← David, There are a couple of things with this compressor that strike me. First, let me say I am not an expert on this. I am learning about this too being in the market for one myself. However, I tend to do a LOT of research on things like this when I'm making these kinds of decisions, and I also happen to have the lucky advantage of having a husband who works with compressors quite a bit and so has been able to provide me with much guidance. I think this compressor is much more than you're going to need, unless you have applications other than chocolate work you're buying it for. Unless you plan on continuous airbrushing all day long, you don't need a 1 hp, 4-gallon unit. That's a lot of compressor (for a chocolatier), so you'd really be 'over buying' capacity. (Most airbrush compressors start at 1/8 hp or less.) Second, this isn't an airbrushing compressor, so it doesn't have a moisture trap, which means you'd need to add an in-line moisture trap. That can be done, just know you'd need to do it and will add to your expense. Third, and perhaps most importantly is noise. I guarantee you this unit will be loud. Much louder than any compressor built and marketed as an airbrush compressor. Not that airbrush compressors are silent, but the manufacturers of airbrush compressors have gone to some lengths to minimize noise, and this is important...very important. If you've never been around them (and I have), trust me on this. I'm even considering going the 'build your own' route with CO2 to build a silent unit. It also has the advantage of being completely moisture-free. I probably won't, and I'll probably end up buying a very small airbrush compressor, but that is how important the noise issue can be. That's my $.02. Edited to add: David...I should have read your post a little more closely...I just saw that you do plan on using this for other applications as well. Just note that for your chocolate work, you absolutely must have a moisture trap. Also, depending upon how much time you use your airbrush for chocolate work, you might want to consider building a sound-proofed, ventilated box for it. In some quick trolling of an airbrush bulletin board that seemed to be one way to go in overcoming the noise issue.

Luis, Not sure it's the cheapest, but I get mine from L'Epicerie. Here's a link. http://www.lepicerie.com/customer/product....15&cat=0&page=1

The airbrush compressor is also important because of the moisture trap. You do not want moisture coming through into your cocoa butter obviously, and an airbrush compressor has a built-in trap to capture any moisture coming through it.

If you are on a Mac, that may account for why the website is not working well for you. Or, if you have not registered yet, know that you must in order to view their product line. They have no minimums other than the the minimums that come in a 'pack' for each type of box, e.g., 12 boxes per pack. However, you should look at the shipping rates as part of the equation, as I think it's probably true you're being inefficient monetarily to ship really small packages internationally. Vanessa...pretty boxes!

I just got off the phone with Roger at Kroese-Exclusief in the Netherlands. A simply delightful man (who speaks perfect English, btw), and this is what he told me. He works with chocolatiers all over the world. Shipping to the US is no big deal and shipments generally takes 6-9 working days to arrive via parcel post for smaller orders (which mine would be). Shipping charges cannot be calculated until after they receive your order and actually pack your shipment as there are restrictions on size/weight, etc. for international packages and they need to actually pack the shipment to see how many cartons it will take. Once they have done this, you will be notified by email as to the shipping costs. (International parcel post isn't really all that expensive.) Sea freight is another option, but who among us actually plans that far ahead? Payment is done via wire transfer (kind of what I figured), except on smaller orders (below €700) payment can also be made through PayPal. As noted above, you won't be able to actually make the wire transfer or the PayPal payment until your order is ready to ship, as final costs will not be known until this point. (If you've never done a wire transfer before, it's really very easy, you just need to get the paperwork from your bank, and some basic info on routing numbers from Kroese-Exclusief for their bank.) I think I covered most of the pertinent points of our conversation. I think I'm definitely going this route.

Thanks Kerry. I'll call them on Monday. I guess I always just assumed what you see is what you get on chocolat-chocolat's website. I guess I shouldn't assume. I just looked through their website again, and they have a box under their 'Croco Illusion' collection that is the size I'm looking for. The style (croco) however, isn't right.

Cocoa-lulu, Thank you so much for that link. WOW...some of those boxes are stunning! btw...the company is Dutch, not German. And for those of you on Mac, it's not a very friendly website. I had to switch over to my husband's PC to properly view it. Also, you have to register in order to browse their product line, but oh, it's so worth it. The prices are really good for what you're getting, but still not cheap. Like you cocoa-lulu, I wonder how much shipping would be across the pond? And how long delivery times would be? I wish I knew Dutch, as some of the info on the product pages isn't translated... ← I'm also on a Mac, and find the website difficult, but it's a whole lot better than it used to be. It took hours to see all they had to offer. I didn't realize it would be easier on a PC. I'll give it a look. I tried to order from them once but couldn't figure out the whole 'SWIFT' thing so I gave up. Gorgeous stuff though and they keep sending me e-mails and tempting me further. If anyone can figure out the purchasing thing please post, because I'd love to give them a try. I buy molds all the time from JVK in Holland, they don't take too long to arrive, but the shipping is a bit prohibitive. ← The 'Empire' boxes (under Carton Boxes 2) are EXACTLY the kind of boxes I am looking for in a unique presentation with my chocolates for these weddings. I am going to call them on Monday (God I hope they speak English) to find out a) do they have any of the colors I am interested in available in stock, b) what the delivery time frame would be, c) what the shipping charges would be, and d) what the payment system is. I'll post the results of my conversation.

Cocoa-lulu, Thank you so much for that link. WOW...some of those boxes are stunning! btw...the company is Dutch, not German. And for those of you on Mac, it's not a very friendly website. I had to switch over to my husband's PC to properly view it. Also, you have to register in order to browse their product line, but oh, it's so worth it. The prices are really good for what you're getting, but still not cheap. Like you cocoa-lulu, I wonder how much shipping would be across the pond? And how long delivery times would be? I wish I knew Dutch, as some of the info on the product pages isn't translated...

does package nakazawa not have white? that might be the reason ← They do not come in white, which is my preference. I could live with a color, but the colors they offer aren't really quite right for this first wedding.

I haven't bought the airbrush yet, but in looking on Badger's website (and I'll certainly call first) it seems it can handle the psi. In looking at the compressor you linked to, it looks like it delivers a constant 30 psi. I trolled the website a little and saw another compressor which has variable psi of 0-40. Being self-taught on airbrushing, I don't know if this is important or not. (I learned how to airbrush in order to do molds.) Can someone enlighten me? Here's a link to the other compressor, which btw, is still cheaper than Badger's (thank you Darcie): http://www.harborfreight.com/cpi/ctaf/disp...temnumber=93657

It's time for me to upgrade my airbrush... I know this thread is more focused on cake decorating than chocolates, but that is the application I use it for. I am currently using a Badger 250, but plan on purchasing a Badger 175. I also plan on purchasing a compressor, as long-term it just makes more sense. This is where I'd like some advice. I'm debating between two compressors: the Badger Whirlwind II model and the Badger Bakery model. I know from a PM conversation with someone who works with the Badger 175 they feel that a more powerful compressor might help them with some of the clogging issues they have, but I'm concerned about putting too much pressure behind my cocoa butter and chocolate when I spray it. Your thoughts? Here's a link to the page showing the two compressors: http://www.hobby-airbrushes.com/index.html...target=d88.html Edited to add: For whatever reason, it's not letting me link directly to the compressor page. If you go to that link and then click on the link for compressors on the left hand navigation, and then click on Badger, you can see the two compressors.

One trick I learned in class with Jean Pierre on closing molds (particularly if your centers are a little soft) is to not close the entire mold in one fell swoop. Using your offset, put enough chocolate on your mold to close two to three rows. Scrape those rows. Then apply more chocolate with your offset to do two to three more rows. Scrape those. Repeat until the mold is completely closed. The trick is to not apply too much chocolate so that you don't have to scrape down across rows you aren't sealing yet. The reason this works so well, is because when you're trying to close a mold with soft centers and you're scraping chocolate across the entire bottom, it's inevitable you're going to force chocolate down into the cavities near the bottom of the mold and force some of your filling out. By only doing a few rows at a time, you avoid that problem. I know what I've described may be a bit difficult to visualize, but it works really well. When I've been rushed on certain things (like caramels) and just don't have the time to wait, I use this technique with much success.

There's a book called Cooking with Fire and Smoke by Phillip Stephen Schulz that is no longer in print buy can be bought on half.com, that is excellent. I highly recommend it. (It has a "search inside" on amazon if you're interested.)