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sote23

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Everything posted by sote23

  1. Hi Mark, Any specific brand of airtight container your using? Luis
  2. Hi Andrew, I must have been napping, I did have jet lag after all. lol The reason I brought it up is Peter Greweling mentions vacuum sealing chocolates in his book and he says the vacuum should be gentle one so as not to damage the chocolates. So is the heat sealer, just a standard one, they use to shrink wrap items? Luis ← Luis, I'm not Andrew and I know nothing about chocolates (except that I like eating them), but I have used shrink wrap film as well as heat seal bags and sealers, and they are not the same. A heat seal unit does not shrink plastic film. It bonds the edges of a heat seal bag but doesn't shrink the plastic around the item being packaged.Here is an example of a heat seal unit. It gets plugged into an electric outlet, which heats up a strip of teflon along the edge. Then its gets clamped onto the end of a polypropylene bag and the heat bonds the bag together. How heat sealing works. Shrink film comes in different size rolls or bags and different gauges. A heat sealer can be used to seal the edges of a bag, but then a heat gun (or hair dryer) is needed to shrink the film around the item being packaged. I've seen wrapped chocolates in gift baskets that are shrink wrapped, but you wouldn't want to use a heat gun directly on anything that would melt. Hope this helps. ← Yes, that does help. I guess I was thiking of the heat shrinking, which is not the one I want. Luis
  3. Hi Mary, so it is possible if you use a box. what type of box are you using? Luis
  4. I was going to take a class in Barcelona with Ramon in June, but I wasn't able to attend. Maybe I can take a class with him next year. Luis
  5. Hi Andrew, I must have been napping, I did have jet lag after all. lol The reason I brought it up is Peter Greweling mentions vacuum sealing chocolates in his book and he says the vacuum should be gentle one so as not to damage the chocolates. So is the heat sealer, just a standard one, they use to shrink wrap items? Luis
  6. I would also recommend https://www.bakedeco.com/cart/tracking.asp in brooklyn. Luis
  7. I was in his class in January. He did mention it, but I didn't get a detailed answer on the process. Just bits and pieces. If I recall correctly, he heat shrinks them. Luis
  8. If I'm not mistaken, I don't think you can freeze the containers. Luis ← I did not know that. Perhaps the cold air makes the seal fail? ← I looked into it in the past and they don't recommend it. I don't think it's designed to be frozen. Luis
  9. If I'm not mistaken, I don't think you can freeze the containers. Luis
  10. I wonder as well if double sealing would help. there must be a professional type model out there. I'll see if I can do some more research and let everyone know. Luis
  11. HI Eileen, Is heat-seal anything like they use for shrink wrapping? Luis
  12. Hi, I was wondering if anyone out there has experience in vacuum sealing their chocolates before they are frozen, as mentioned in the Peter Greweling book. Any info, would be greatly appreciated. Luis
  13. I know it's not what you were looking for, but sometimes when things turn out differently, it can be just as interesting as what you wanted. I look foward to seeing what it looks like on chocolate. Luis
  14. thanks, I will check it out. Luis
  15. Anyone know where to get square candy cups? Luis
  16. kerry, that's funny they thought you were nuts to be doing 5 colors. Just ignore them and continue your interesting project. Little do they know you won't quit until you get it right. Luis
  17. So far I've made the roasted bananas ice cream and the lemon ice cream. Anyone else make these? Luis
  18. kerry, great job. Keep us posted on the ones with colors. I would be very interested to see ho that turns out. Luis
  19. I love Marque! That's really my go-to place for bulk. Marque Foods is where I was introduced to Weiss. But the prices per lb is still quite high, at least it was at the end of last year. Back then, I believe it was still quite a new product and Marque was not selling Weiss in large quantities. I was told that it would be around $10/lb. I will check with them again though and see if anything has changed. ← I've never priced out weiss at marque foods. Let us know what it prices out to. Luis
  20. Anna, also try marque foods www.marquefoods.com they are not too far from you in south san francisco and they do carry weiss. Luis
  21. Kerry, I do the same method. I add the seed and let it sit. It works very well. Luis
  22. kerry, glad to hear it. I was looking at that recipe as well. Did you use the Bermudan rum or something else? Luis ← I used my favorite rum in the world Barbados Cockspur VSOR. That's got me thinking that the next center I try should be to imitate the drink I love in Barbados which is any combination of fruit juices, grenadine and the Cockspur rum. ← That would be intersting. keep us posted. Luis
  23. kerry, glad to hear it. I was looking at that recipe as well. Did you use the Bermudan rum or something else? Luis
  24. sote23

    Wybauw Class

    I would say a big yes as being worth the money. Honestly, it's not that much money for the level of expertise your getting. In my opinion he would still be worth it for double the price. He is very knowledgable and approchable. He is very humble, and his expertise is unriveled in my opinion. Luis
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