mrose

What is the price tag on this machine?

It would take approx 1.5 hours for the chocolate to be ready to use.

You are right, I did not state that correctly. He wanted the ganache to be tempered as an end result by getting it to start to precrystalize. Then working it to end up with a tempered ganache. But by using tempered chocolate, wouldn't the net result be the same

I attended the class last week, it was fantastic. I would recommend anyone thinking about to, it is worth the cost.The man is a wealth of knowledge. I don't really have anything to add about techniques that haven't been already posted. There has been a discussion off and on through several thread about whether to use tempered chocolate in making ganache. Wybauw stressed the importance for these reasons: -there is less of a flavor loss -improved mouth sensation /less granular taste -longer shelf life -more shiney -structure is a lot more stable -slows dehydration -less oil migration (could lead to fat bloom) -firmer to cut (slabs) He made 2 slab with and without tempering. The one with untempered chocolate was soft and hard to manipulate to use a guitar. the slab made with tempered chocolate was firm and very easy to cut.

You're right. I've never tried bacon in chocolate. I might just love it. I had never tried pepper in ice cream either and that was delicious. Thank you all for so many interesting answers. There stretches out before me a long list of things to try. This has truly been a wonderful year, culinarily speaking. ← Schott's book has a recipe for lime -pastis truffles. You could substitute mojito rum for the pastise. Also infuse the cream with mint.

Look at www.aspecialtybox.com They have nice stuff and some are sold in lots of fifty.

Check Polar Tech, I bought some insulated shipping boxes several years ago for 1 or 2 boxes of chocolate. They were under $4 each by the case. About another $1 for a gel pack to go with it.

I know when you run the x3210 for several hours, the chocolate tends to thicken from over crystallization. As you add the chocolate from the mold'art, does this help prevent the thickening? If you are just going to use the x3210, have you found a way to melt the chocolate faster then just using the machine to melt it (besides slowly nuking it)? Does anyone else have an idea?

I would "drill" a small hole in the bottom with a warm rod and stand them upside down in a bowl of rice. Then fill it with a squeeze bottle, slap a little chocolate on a piece of parchement and place over the hole. ← Don't you have to put the syrup into mold at a fairly high temp to avoid crystallization, this would melt chocolate. I think this is why it is done in starch molds. I have looked quite a bit for bottle type objects to stamp into starch. I have not had much luck. The closest I have come to something that looks like bottles, is a tiny bowling set that was used for kids party favors. I keep on looking in miniature doll house shops hoping to find something.

It just talks about using it in desserts, there wasn't any recipes.

Which size wire did you get, since it only lists it in test strength?

Is there anyone who is based in Wisconsin who is versed in health dept. rules and regs? Can you have a business in your house? I know in Michigan you can have one if there is a separate kitchen area & sometimes an outside entrance? Or if you know a link that is helpful in these issues or even better a ciontact to talk too? Thanks

What process did you use to get the layer of marshmallow in the heart? They are beautiful looking.

If you wrap them well in saran wrap then tin foil, & vacuum seal them, freezing isn't necessary. I have done this and opened them several months later. They were as in the same condition as when packaged.

I am moving again, second time in the last 7 months. Does anything have a business in the Milwaukee area or know much about small chocolateers in the area?

I always make passion fruits hearts and caramel hearts for Valentines day.

What about one of the clay tools used by clay sculptors (a wire loop on the end of a handle)?

Here is my new baby.The GT-X2. Oh yeah, the question was raised earlier about warm air from the turbine. I didn't find it warm at all and the colours I sprayed dried quickly. ← Kerry You certainly get all the neat toys to play with.

I can't quite seem to find which gun you purchased?

Can't you add small amounts or either lemon juice or tartaric acid, they are supposed to help stop crystallization.

Can you give some info on the Sumeet?

Thanks Mark. I've sent off a request for information. ← Go tothe online site, www.callebaut.com/usen/1694 the Chocolate Academy

Tammy There are also several 3 day classes over the summer at the callebaut Academy in Chicago this summer at 1/2 the price ($580). You might also consider those.

Could you tell us what the machine method was? Thanks

Can you give us an idea of the cost of their fruit powders?