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    Grand Rapids, MI

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  1. I have been going to the "other" job once a week in the past few weeks, and sometimes in the evenings after the museum job :-P. Yesterday I got to play with new (old) toys. It was fun and less daunting then the oldddd enrober machine, which I hope I never have to use again. The company is moving at the end of the year, apparently we are not taking anything to the new facility (because the two enrobers are so old and not up to code), he is buying new ones, just for the chocolate production. There are a couple of large tank tempering machines, which I would like to take with us, they need to be look at, but one is practically new! Anyway, I am thinking to take the leap around October, and I am also thinking of asking the owner to pay for a Melissa Coppel chocolate class as a signing bonus πŸ˜‚, we'll see!
  2. Kouign Amann from William Curley's book (I love that man!! I want to go work with him some day soon!!) I broke the butter though, they were still pretty great. Next time European butter!!
  3. Thank you so much :-) I am so looking forward to the next workshop!
  4. But I did try my hand at the technique, Jim posted (Instagram I believe). It was a humbling experience to say the least. What I was observing, is exactly what you guys were talking about, temperature of the CB. At one point I deposited more than one cavity at a time, because when the cocoa butter is more viscous, it works better (instead or running back down the sides, after you spray in the cavity with the airbrush), but at the point the Cb was already getting little firmer, so the experiment only worked for the first few cavities. The rest I had hard bits of Cb in the cavity. My room temperature was probably around 72 and higher than usual humidity (kitchen doesn't have a vent!!!!). Anyway, it was fun to try something different for a change, but like I have mentioned before, i need an upgrade πŸ˜„
  5. Thank you again Jim, I made it through the thread, and it was very helpful. It also made me realize, that probably for now, that is not a class I should be taking. Having been away from regular chocolate production for few years, and just getting back, my equipment needs some updating. The air compressor and the airbrush, would not cut it, also I am not looking forward to buy more molds, for the moment at least. Maybe a face to face class would work best, since all that I need would be there :-P. Meanwhile, I'll take all of the tips you guys gave on making your own colored Cb, and try my hands at that, which I am sure is already challenging. Temperature and humidity control is an issue that I need to conquer at this moment, (new personal kitchen and new working kitchen). I am looking forward to a professional class though, I will check Savour as well. Thank you!!!
  6. Old post, but I was wondering if you could share what model did you get. I am still with my little Badger, which has been getting super hot lately and yesterday while I was using it, was spaying moisture (I wasn't using the bottle with colored CB, but just the air from the top portion of the bottom fed mini gun), so I am not sure whats the deal with that. Michigan is humid and my new kitchen doesn't have an ac vent and it gets warm and super humid. Also I have noticed your gradient are pretty smooth, of course due to user skill, but I wondering what do you use for airbrush. Again, I am super behind on all matter of chocolate and colors right now. Trying to catch up :-P Thank you!
  7. I just saw (yes, I am really behind in the chocolate world these days :-P) that Andrey Dubovik has an online class for his stunning techniques. Has anyone here enrolled (its about $650) in it, and or what are your thoughts on it? Also I did enrolled in the trial for the chocolate academy online. I have enjoyed the videos, and the chocolate techniques, so far, but I am interested in learning some more coloring techniques, even though, my coloring equipment need some serious updating :-D.
  8. I am not familiar with these berries (at least not in English), but I found this interesting site, maybe it will give you some ideas. Have fun, I love new projects that challenge creativity. https://foragerchef.com/rowanberries/
  9. I love my Mol d'Art! Was the first piece of equipment I bought when I first started with chocolate. I got rid of a lot of stuff in the past few years, but that one will be buried with me 🀣.
  10. Was so excited to see a bag of the Ruby, at the company office (the new place I am working part time at). They have a table with a bunch of samples and there it was a large sample of Ruby. So I took possession of it, cause well, after all, I am the chocolatier there, right?! I am thinking a pistachio marzipan or gianduia, with a simple butter ganache, cut and dip in the same chocolate. Ohh, play time πŸ€—
  11. So today I tried to channel Kerry, while learning how to run the old Hillard enrober, but I felt more like Lucy! I have never worked with a machine of that size. It's an old one, it has so many quarks, I was trying not to laugh (or cry). The people there have been doing this for years. I guess maybe I'll find my moment to shine when it comes to create new chocolates and recipes, but for now it's a humbling experience. So rusty, and I have always worked on my own, in chocolate at least. On the plus side, I got the keys, so I can go in or stay later if I need to play a bit. I did some house cleaning though, reorganize stuff, now I know a little more.πŸ™„πŸ˜
  12. I should give it another try then, following the pear/yuzu combination. Thank you
  13. Anyone has experienced any issues making PDF with Yuzu puree/juice? The two times I have tried, I wasn't able to create a cuttable PDF, only more like a fruit compote or jam, to fill molds. I have tried couple of different recipes, they usually call for pear puree to go with it. But then I saw another recipe (Boiron I believe) where the chef uses just Yuzu. Is Yuzu too acidic to properly gel to a solid PDF?
  14. I don't think I ever worked with such small amount of chocolate before. Made tiny truffles. They mentioned to keep this chocolate as unadulterated as possible and fat base fillings are better. So simple buttercream, with a small amount of homemade berry jam. Made few bottoms and piped the buttercream on them. Dipped them in the tiny amount of chocolate left, it was cute :-P. The flavor is subtle and, to me at least, it doesn't linger, which leaves the taste buds wanting for more. but, it is definitely less sweet than white chocolate, and I think it could complement some flavors very well. I can see myself using it for some special chocolates, as I usually don't work with white chocolate, this could be a thing. Now, I need more!
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