Kerry Beal

I like your style!

I probably do something different every single time! But I never use alcohol - I simply polish with a lintless cloth (an operating room tape), sometimes if the mold is a little greasy looking I'll give it the once over with the hair dryer before I polish. My room temp is my room temp - not cold - around 22º C. Sometimes I temper my cocoa butter, sometimes I don't. I have been keeping it in an incubator - if I'm painting with a brush - I pour a little out onto a piece of parchment on my quartz, move it around with the brush til it's 'right' before painting, give it a little heat with the hair dryer when it starts to solidify.

There are a few others on Amazon as well from the same manufacturer.

Not fancy by any means - coin molds. And kind of british looking not american

It was a few years ago that I found this classic on Kijiji and convinced a newly fledged chocolatier that it would fit well with her plans. She has since moved on from chocolate and is now doing some wonderful fine art. She's hoping to find someone to purchase this to free up some room for her other endeavors. If you are interested send me a PM and I'll connect you. I think it's something that will need to be picked up rather than shipped.

What she said!

There is a Cumbrae's in Dundas - Anna and I have not been there in a good while. I may need to make a trip there to pick one up for experimental purposes.

I've been entertained that way a few times!

I see ones like this in thrift stores on occasion.

I'm thinking that I follow the basic formula mentioned - with the same form of onion, olives, capers, anchovies - and switch up the high note herb from mint to one that I know Anna likes. I'm also thinking how I could make a low Fodmap version of the same with the greens of green onion in place of the onion, maybe some garlic oil which is low Fodmap and the original herbs.

So I microwaved a yukon gold potato, put a little LGD on it with some sour cream. Very satisfactory.

That sounds like it has great potential

Essentially it's come out of emulsion - so you need to do the same sort of things that you would to fix a broken hollandaise.

How heavy a cream did it call for?

It's hard to do fine detail with any airbrush and coloured cocoa butter - but staying below $100 I'd probably get a Badger.

Now I've had a damn ear worm.

There are a couple of threads here on the Harvest Right.

T-75G gun with 0.8 mm nozzle - 3 ounce gravity cup

Fill a little less, chocolate as warm as possible, flood, tap to remove bubbles, quick scrape. Scrape as few times as possible.

It won't go back - once the crystals are gone - they are gone. You need to take it back down and back up again.

LOL - you are not a rank beginner! Mind you I really have no objection to questions from beginners - they are moldable.

Here is is

So you can have your electrical against the wall and approach the enrobing line from one side. If you have the luxury of putting in 220V 3 phase power when you build - it will mean you can purchase one of the older used Selmis. If you are going to have to put in a 3 phase converter - then give some thought to having it an another soundproofed room on the other side of that wall where the heat and noise it produces is minimized. Your compressor can go in there too. A Selmi produces a lot of heat too - so make sure the room is cooled. The more room you have around your tempering machine and enrober to work in the better - cause you'll likely want speed racks you can roll around in the room. Give serious thought to the ease of cleaning the flooring - enrobers drip. If you can make a closet into a cooling room with a Coolbot - it will give you a nice big cooling area that you can keep at around 10º C less than ambient (which will be above the dew point so you can leave things in there). Not sure on this one - I've seen a variety of options over the years - I really liked what Luis Amado has done - he has a closet with overhead and downdraft ventilation. The compressor hose and attachments come through the wall on the side of the closet - but the noisy compressor is in a closed room on the other side of the main room. I'm fine with any sort of stone myself - quartz, marble, granite - anything with a nice thermal mass. Restaurant supply places - auctions are great places to get them. I'd get some metro shelving as well. I can't really talk to any american places. I think there is a thread on eG where we show our chocolate rooms. I'll see if I can find it to attach here.

I'm sure it is since the entire world now refers to silk as the wrong thing.

I really hesitate to get into the long story of how the term 'silk' that I coined for the texture of the cocoa butter produced in the EZtemper was taken over by another person and is now used to describe something that is not 'silk'. Guess I should have trademarked that term rather than EZtemper!