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Kerry Beal

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    http://www.thechocolatedoctor.ca http://www.eztemper.com

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    Ontario, Canada

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  1. To me those look like they have been brushed after unmolding.
  2. Anna and I gave ours away up north to Max Burt where we get our meat when we are in Manitoulin.
  3. Those were sadly the only pork pies they had! Search will continue.
  4. Interesting - and a whole lot easier than what I was mucking with.
  5. Indeed - as @pastrygirlsays - this doesn't really sound like a product that lends itself to a mold. Might be better to be making a dough with it and using some sort of texture sheet to roll it out on then cutting into a bar shape.
  6. I'd say variable - I was able to adjust over a range.
  7. What Jim says - Andrey's course had precious little information on the airbrush he used.
  8. I've done velveting with a Badger. The important details are frozen product and warm, cocoa butter diluted chocolate.
  9. I'd cancel if you can - and perhaps do a bit more research into the Grex airbrushes. That one has the container off to the side which IMHO causes more problems with cooling in the path and forever having to reheat the gun to keep things flowing. The Tritium is a nice one. Then maybe purchase a small variety of coloured cocoa butters to play with if you don't already have them.
  10. A 4 litre pyrex measuring cup was my first tempering bowl. I suspect if you look hard enough in old eG posts you'll see a demo I did on tempering milk chocolate and that bowl was featured.
  11. I often melt in bowls like these. I have a few sizes - even the largest I tend to tilt the mold over the bowl while tapping and scraping. Early in my learning I found dumping out onto parchment was the most efficient way to go until I got a lot faster. I could reheat that chocolate and add it back into the bowl to keep my temper going for a much longer time.
  12. Excellent- scraping molds is definitely a ballet! Looking forward to watching you progress through the process.
  13. Glucose is typically added as 50% of free water. So if you have 100 grams of 35% cream - that's 65 grams of water so 32.5 grams of glucose. Invert more like 10%. Do you have a copy of Wybauw? Glucose actually doesn't have much of an effect on water activity - more of an effect on texture.
  14. Of course the trouble with this might be that the truffle shells are probably 5 grams each - and by the time you fill them and enrobe them - you are probably looking at 15-18 grams per.
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