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    Grand Rapids, MI

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  1. Lately I have been using a combination of microwave and melter, due the fact that I need larger quantities of chocolate, but I don't have a large melter. I do leave an 11 lb block over night in the melter, and then I melt more during the day as I go.
  2. That is what I am doing at the moment, with my ole badger compressor and bottom fed spray. It's an ok method but it doesn't give a uniform pattern.
  3. This is very interesting, I might have to try it out too. Would it work if the sheet is put on an enrobed chocolate as well?
  4. I know there is at least one topic on setting up chocolate kitchen space here, any links? The company will be moving by the end of the year in a new space, and I am hoping I will be able to design, at least in part, my chocolate laboratory. The current location is an old set up, based on old fashion candy making. We use a gas stove, more like a foundry, and copper kettles, I don't even have a regular stove or an induction burner. Production is kinda weird at the moment, very different from what I am use to. But with the new place I can set it up the way I want (at least I hope). I need some help figuring out what we need in the space in order to make it functional for production. Thank you 🙂
  5. 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 😂, we'll see!
  6. 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!!
  7. Thank you so much :-) I am so looking forward to the next workshop!
  8. 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 😄
  9. 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!!!
  10. 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!
  11. 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.
  12. 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/
  13. 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 🤣.
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