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sote23

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Everything posted by sote23

  1. sounds like your temperature is off. every chocolate is different, so experiment until you get to the right temperature for that particular chocolate. Luis
  2. good to know. thanks for the info. luis
  3. I haven't tackled freezing chocolates yet, but will soon. I know chocolates can be frozen, but has anyone froze ganache? can it also be frozen? Luis
  4. can you elaborate on the use of the scraper. Luis
  5. yes, andrew did mention the freezing in class. instead of vacuum sealing, he heat wraps the boxes, and the whole container as well. maybe we can get him to chim in on the subject. Luis
  6. yes, i think she has had a guitar the whole time lol lol. great demo. Luis
  7. My other problem (not with Chef Rubber in particular) is that no one store has everything that I want. So I end up having to order things from 3 or 4 places and pay shipping for all of them. That gets frustrating. Tomric is the only place that carries chocolate cutters. Chef Rubber has the best selection of colored cocoa butters. DR has cool molds and cheap transfer sheets. Etc. I want one-stop shopping! ← i hear ya. I have to do the same thing. something from one place, something from another etc. lol lol Luis
  8. Germany seems to be more stringent then others. Luis
  9. Hi, I've not used luster dust before and was looking up sources for it online. Most of the places that sell it say it's non-toxic, but should not be used on anything that will be eaten. I've seen luster dust on finished chocolates before. My question is luster dust edible or not? how is it non toxic, yet unedible? Luis
  10. hi serj, thanks so much for all your help. I know, we did make a huge mess. lol lol luis
  11. here are a few more pictures from the class for now. luis http://forums.egullet.org/uploads/1174416229/gallery_44011_4374_484806.jpg
  12. hey randy, it's about time you joined. better late then never. lol lol Luis
  13. hi gap, I look forward to reading your write ups. Luis
  14. yes, face pictures are necessary. so everyone can see what mary f looks like. I may even have a pic myself. I will take a look later. lol lol Luis
  15. Yes, my picture taking took a nose dive too. why take pics when John was doing it, and quite well I may add. lol lol I will have to dig into my notes as well in a few days. I unfortunatly brought back an unwanted stow away from Chicago, a cold. yes, hopefully we have a picture of mary's face somewhere. Luis
  16. Look at: http://www.perfectinc.com/enro-2.html the middle picture, the buttons on side are the base unit for the enro2, the white bar up is the air 2 & the conveyor is sitting ontop. Mark ← [/quote that clears it up, one sits over the top of the other. thanks for the help luis
  17. As you can sort of see in the picture, the enro2 sits over the chocolate holding tray & the pieces run under the fountain. The picture shows a base unit which controls the enro2, the air2 on top, and then the enro2 conveyor. Mark ← hi mark, your explanation makes sense, but I don't see a picture.
  18. I'm not sure if there is difference or not. I get my cellophane from here http://www.papermart.com/templates/47-0-15.htm I use the clear 100 which is fda approved for food use. they are very helpful Luis
  19. hi mark, I'm looking at that system as well. i have their current brochure. the price for the air2 + enro2 is $8845. how do the 2 machines attach and work together? ← I only worked on it for 1 morning. It seemed to connect together very easily & worked well. Mark ← mark, what I'm curious about. how does the tempered chocolate make it to the enro 2?
  20. hi mark, I'm looking at that system as well. i have their current brochure. the price for the air2 + enro2 is $8845. how do the 2 machines attach and work together?
  21. so are you looking at the moulder for 6250 euro and then enrobing unit for 4750 euro? ← ← seems like a good system. When I visited Jaque Torres looked like all his equipment was Mol D Art.
  22. so are you looking at the moulder for 6250 euro and then enrobing unit for 4750 euro?
  23. wow, compared to that. i guess it's not that bad.
  24. hi mark, that is the kind of thing I'm looking for. a loose agreement where you can come and go as you please. the kitchen i looked at yesterday is not like that, they have 6 other businnesses sharing the kitchen, and I would be the 7th. I'm european so i'm used to staying up very late. i actually prefer working late. luis
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