Kerry Beal

Or consider taking the Husky back and getting the 'quiet' Rolair.

Welcome @LOUROUX The gold standard for tempering machines with vibrating tables (not sure they are heated) seems to be Selmi. You want to talk to Brian at Tomric Systems for those. Don't know what you'd get for $12,000 though. There are generally some used units on the market. Perhaps if you post here what machines you've been looking at you can get the groups input on each machine. Is there a machine that washes and polishes molds? Thought that was what they call a high school student!

Tongue in cheek girl - tongue in cheek!

Clearly you've missed the point of the eG home ice cream maker vs the general public home ice cream maker!

To me those look like they have been brushed after unmolding. Nope - I'm wrong - on instagram you can see her pull them out of the mold with the luster already on there.

Anna and I gave ours away up north to Max Burt where we get our meat when we are in Manitoulin.

Those were sadly the only pork pies they had! Search will continue.

Interesting - and a whole lot easier than what I was mucking with.

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.

I'd say variable - I was able to adjust over a range.

What Jim says - Andrey's course had precious little information on the airbrush he used.

I've done velveting with a Badger. The important details are frozen product and warm, cocoa butter diluted chocolate.

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.

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.

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.

It doesn't interfere in that process.

Excellent- scraping molds is definitely a ballet! Looking forward to watching you progress through the process.

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.

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.

I'd buy pre-made truffle shells instead - making your own is a bitch! I've been much happier with the silicone truffle molds and freezing them as @pastrygirlsuggested to get equal sized truffles.

If you were to cut the ganache with a guitar you would have identical sized pieces and then you can just roll them round.

Does the box not have some plus or minus allowed?

I’ve seen and I’ve eaten them before!

Well - two more unsuccessful meetups today - well not entirely - I have a lovely chat with Laura of Goodies Texas this morning as she drove to teach her yoga class. The talk this afternoon went well - I must confess I worried it might not go smoothly so was rather pleased it went well. Of course not having the ability to watch the audience is challenging. You don't know if they are laughing at your jokes. @Alleguedecaught a couple of pictures -