mrose

Hmmmmm..... I suppose the freight charges wouldn't be all that much extra from Quebec to Utah, as from Quebec to Ontario. Why didn't I think of that? ← Also if you are paying in US$ there is a favorable exchange rate at the moment.

I close the bottom like you do. Put some on top (most of what is needed) mostly in middle then use it to fill all the way down. The top coat is done by dipping spatula (wide putty knife 6") and using it at about a 45 degree angle put on a light coat. Scraping off excess in same swipe. You should also put this on in the opposite direction from when you bottomed the mold (acroos the short side). The knife I use was sold with wallpaper supplies & has a beveled edge.

This is what I usually do. I close the molds & let it set up. I then take a wide knife & scrape the mold so all excess is off. To cover not perfects bottoms, I then dip the knife in chocloate & put a very thin coat over then bottom & scrape all excess off. Just like a top coat of dry wall compound to smooth everything out. I know the issues you are referring to since I also use a chocovision machine.

Beautiful website, great picture to accompany chocolates. One of the nicest I've seen.

Would you consider posting both recipes for buttercreams? Thanks

Congratulations Kerry!!! I just got a new Kitchen Krafts catalog & I noticed this Great New Video collection. (DV2461-3).

You should look at Bake and Freeze Chocolate Desserts by Elinor Klivans. She explains which types of cakes freeze well.

Doesn't look like it is even out in the marketplace. It would be great if it did work well.

One of the problems with running truffles though an enrober is the tendency for them to stop at the little bar that sweeps the excess chocolate off the bottom and start to roll. Then the next bunch runs into the first bunch... One option is to prebottom them by dipping each in chocolate. I suspect your little discs might work the same way. I don't know what brand of enrober you are using, but I notice that the Selmi has a truffle grill attachment, which avoids that problem. Speaking of enrobers I notice there is a 10 inch Hillard enrober available on e-bay right now. ← The enrober is an older Hillard.

I recently moved to Rhode Island. I probably will be working for a small chocolate store who wants to bring truffle production in house for the hand made look. I now scoop, roll, lightly coat by hand rolling then hand dip. I have been thinking on ways to increase productivity, I now will have an enrobing machine. I was thinking of using Tomric rubber mats making lots of small discs. Then sticking ganache balls on them & running them through the enrobing machine. Has anyone tried this type of process? or have any other good insights?

You could also use chambord, which is a raspberry liquor but not clear. I have near gotten a good explanation as to the difference.

The cutter Kerry has shown is what I am looking for. I have seen professional cutting machines from Union Equipment but it is more that what I need for now. For now I will be using a sharp knife! ← They appear every once in a while on ebay. Last one was about 1 month ago.

The cutter Kerry showed is really used to mark caramel evenly for cutting. If you have a technique to cut all the way through please post it.

Is this personal liability insurance? ←

I have sent 2 machines at different times to them. The only problem I had was when they were very backed up over Christmas it took a while to get the machine fixed. Theyy did not communicate this issue & I had to call to find that out.

Auto Owners Insurance offers a policy. It was costing me about $550 a year.

Lior Could you get more info on it. Especially where to get empty food safe cartridges. How to keep cocoa butter warm enough to flow properly? An d about filling cartridges? It looks like the printer is only about $130. In the price range where you could play around with it. Thanks

How long did it take to come into temper after seeding?

Do you have a link anywhere to the 5 lb boxes? i'm always contemplating storage! ← Tomric, they dont have those online, just call them or send them an email they have those in storage. I think the 500 plastic trays were 119.00 and the boxes ( bottom and bases ) were areound 36.00 each. I am gonna take a pic and post it so ypou can see how they are, I have to tell you that was more than what I wanted to spend ( this festival was expensive for me but worth it ) but I was totally happy with those. ← Do you have an item # for those?

How much chocolate did you have in it? How long did it take for the temp to get down to 88F while seeding? Does anyone know if you can put 2 half size pans in this unit so you could set up 2 kinds of chocolate?

Who did you get the splatter from & can you give more info on it?

I just saw this recipe today on King Arthur Flour.

Does anyone know if there is a pan that isn't as deep that will fit into the 12kg melter to decrease working capapcity?

Could you post this recipe, everyone I've tried you have to let it sit overnight. What is the name of the book you are referring to? Thanks

Are you using this technique on the supersaturated solution or just shell filled with alcohol?