prairiegirl
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Posts posted by prairiegirl
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David,
I have been placing the mould open side down. You have made a very interesting point and I will try moulding with the open side up. I'll keep you posted.!
Thanks.
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I used Chocolate World moulds and I did try the thin painting with blemishing still occuring. I heated the moulds very briefly as I was concerned about the moulds being to warm and thus losing the temper of the chocolate. Perhaps I could of heated even more. Not sure.
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Last Christmas I had to mould 20cm Yule logs for a customer. I probably moulded 60 logs to get the 22 I needed. My tempering job was excellent, but when I moulded the logs, I would get blemishing. Now according to Fine chocolates Book, I need to heat the moulds because the chocolate goes into shock when the surface area is smooth and large. Does anyone have any advice on how to avoid blemishing?
Thanks.
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Tammy and Vanessa,
Your chocolates look very interesting. Do you have your recipes posted anywhere?
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Robert,
I am planning on opening a shop within the next 6-8 months in Canada. One of my plans is to do what Chocsphere is doing. It won't happen overnight but that is one of my plans.
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To get El Rey in Canada talk to Qzina www.qzina.com Also, you can order from the Texas office and have it sent to you. There is a guy in Vancouver who I buy from when I am desparate for some El Rey. I live in alberta. If you go to the states very often then have your order sent to an American friend and pick it up on your next visit because they ship for free on orders over a certain amount within the US.
Enrober Questions
in Pastry & Baking
Posted
I am looking at equipment to start my business and I am looking at the Perfect Equipment out of Quebec. The Automatic Tempering Machine with all the bells and whistles is $17,500 CAD. This will be my machine that is ready to go and I will pick up 2 wheel machines second hand for using milk and white.