Kerry Beal

It's probably supposed to be put right over the kettle into which the slices fall! If you took just the peels of the citrus and stacked them together then on their side they could go where the potato fits in I wonder. I see it's a great big open surface - you'd have to rig something to restrain them.

How about using it to make the slivers for marmalade?

I agree!

short answer - nope You need to keep it at room temperature for the form lll, IV and V for form in it - then when you put it into the EZtemper the form 3 and 4 will melt out - leaving only the 5's. If you overheat and the crystals are gone - they are gone.

Yeah - just because something has cream in it doesn’t make it unsafe at room temperature - it’s all about aW. You, of course, need to store your ingredients appropriately. But you don’t need to throw away your dairy ingredients after 7 days! I purchased an aW meter from AliExpress and tested it against my pAWkit - worked just fine. Can you copy here the regulation that says that?

I microwave chocolate on a daily basis - I’ve had it burn two or three times only. What sort of container are you using?

There are companies out there that make metal copies of old molds - this could be one of them. It could also be that somewhere along the line someone bought a bunch of stampings from a company that made metal molds before they were trimmed and put together.

If you don't temper gianduja - you can get inconsistent texture - and increased fat migration.

Either way will work.

That would be a dance I would say. Looking at a couple of options - if you were working with 2 melters - you could scoop tempered chocolate out of your initial melter - then dump and scrape into a second one kept at a higher temperature. You can then detemper the second one and put the warm chocolate back into melter number one as required. As the chocolate in melter number one starts to become over tempered with time - adding warm untempered chocolate to it will dilute the form V crystals. Also as your chocolate becomes over tempered you can push the temperature up without it going out of temper. You can go as high as 34.5 for dark chocolate and around 32.5 for milk. The other option and what I do when working with large quantities - the melter holds untempered chocolate at 34º C (which shouldn't thicken up significantly over time since it isn't in temper) - I put as much as I need at one time into a big Callebaut bowl which will drop to 33.5 by the time it makes it into the bowl - temper with the EZtemper - make my shells, pouring back into that bowl as I go along (if it starts to thicken up significantly in the bowl - I pop into the microwave for 8 seconds at a time until I'm back up to 33.5). When the chocolate in the bowl runs out - I add more and temper that. And I use a reliable IR thermometer to keep an eye on the temperature of the chocolate - stirring well so the surface temperature will reflect the temperature of the entire bowl or melter full.

I would temper the whole ganache layer - not the gianduja separately. So you are blending gianduja with gianduja it would appear. Gianduja should be tempered.

Drop for drop I find it much more fluid than Callebaut

If you want something more fluid at 27º C and less inclined to break the bank - consider Becolade.

My mother's main use for a wooden spoon was paddling my ass! And she made good fudge.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes carol lang kimmiq Haley + Kelsey + Britney Matcha Wizard - aka Jenna VistaGardens Gwbyls Bernie Mueller (+1 maybe)

Is that induction you are cooking on?

The EZtemper topic? I don't believe so. You can always PM me if you have questions.

Out of curiosity - where did you take the 3 day chocolate course?

I think it's a Silikomart mold - but I got tired looking through all their red silicone molds to try to find it.

A truly lovely fellow - but I can't understand why anyone who isn't currently making caramel or cutting meat can wear those huge, heavy, hot aprons!

I picked mine up used from a chocolate shop in Toronto that had been making ice creams but it just wasn't practical for them. You should make a mix, put it in a fat deli container and bring it down to me frozen and we can run it through the Pacojet and see if one spin does it with your mix. When I travel with frozen stuff I put in inside a Donvier ice cream maker canister - keeps it solidly frozen for pretty much days.

As Anna says - I had to get one! When I was using the iCreami I found that after the first spin if I went around the canister with one of my bone handles knives before respin I got rid of the icy edge. But wanted to be able to make bigger batches and add overrun.

Brian from Tomric confirms that they have a couple of Iwata compressors and badger 250's. They also have a big central compressor with hookups to the lab. So we could bring our own airbrushes and not have to worry about a compressor. There is also colored cocoa butter in the lab already that we can use if I fail in my attempts to get more.

There will be scales at every station so don't need to bring one of those. Suspect we won't need any molds either - given we will be at Tomric.

I can actually picture the drive if it's Duncan to Cowichan Bay!