prairiegirl
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Posts posted by prairiegirl
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You can go to an art store. You want a brush that resembles a "blush brush" that women (usually!!) use for applying make up. At the art store just tell them you want badger hair or something compatable. The brush will not make it shine but it might help to reduce any blemishing. The brush is good to clean bonbons off when they get small (electrically charged) pieces of chocolate crumbs!! I have a Goats hair brush with fairly soft hair.
Deb.
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Robert,
I love the idea of having a chocolate tasting party. I have been thinking of ways to do one and you have put me into the right direction.!! Where did you get the recipe for the chocolate mocha tart?
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I was wondering, my favorite recipe for cinnarolls uses vanilla pudding, I have to say that is the best cinnamon rolls I have ever had and that I was about to give up making cinnamon rolls right before I found this recipe. The question is, could I make a vanilla custard ( creme englaise) and use it instead of the vanilla pudding, the reason is to make it completely from scratch without the use of processed ingredients. I will probably give it a try next time and I will post the results, but I figured maybe someone knows the answer already.
At the pastry shop where I do chocolates, the pastry chef uses his croissant dough recipe and he uses creme englaise. So yes, you can use creme englaise. He was taught this in France when he went for training.
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I am looking as well for the perfect recipe for apples. i found a video/website that has a demo.
it is www.dyannbakes.com and the recipe is caramel coated apples.
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I bought exactly what you got. I figured you knew what you were doing!! I hope your right!!!!
Deb.
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I just got the Walmec gun. I am too busy with chocolate orders so hopefully Thursday I can go and get a compressor for the gun. A big thanks to Lana and to Kerry for all their input and experiences. Now of course I am overwhelmed with what I need to do and know for this new piece of equipment. It will be a big asset to my business. I currently use the universal 360 by Badger but it can't handle the viscosity of chocolate. It does work well for the cocoa butter.
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For storage I use cardboard mailer type boxes lined with foil. Then I wrap a plastic bag around it to make it airtight.
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I have got the 20kg tempering machine from Perfect Equip but I haven't sparked it up yet. I am using my mol d'art melters. I am getting much busier and will use the perfect machine soon. I am in the process of using up my cocoa barry and waiting for my Felchlin Accra to arrive. With the Accra I will use it in my wheel machine. With my 6 kg melter I keep it on for days at a time. I will put the temp to 45 Celsius and let it sit overnight or sometimes for the whole weekend before using it again.
I also have the vibrating table that Perfect makes. I think it is extremely valuable piece of equipment. I would highly recommend a vibrating table if you are doing molding.
I also have the Hilliards table top and it is bulky but I do like it. I don't use it much for now as the melters work well. I find that every machine is a learning curve. I hated the Hilliards when I first got it but became very dependant on it with increased production. It is best used for dipping. Then I got the melters and hated them because I didn't know how to use them efficiently. Over time they have become my best friend at the shop!! Two weeks ago I was given a table at a wine store grand opening and I dipped strawberries and grapes for 2 days straight and I do mean straight. I went through 6-7 kg of chocolate! I used a melter for the job along with my heat gun and it went extremely well. I dipped for 6 hours on the Saturday and then 7 hours on the Sunday non stop!!!
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I have nothing but negative criticism for Chocovision. I had a terrible experience with them. They were great until I had problems such as receiving a machine that did not work, returning it, and then having exactly the same problem with the next machine they sent me. They agreed to refund my shipping costs...which they NEVER did. Either purchase a Hilliards or a melter but stay away from chocovision. That's my advice.
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WOW!!! Amazing work!!
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You could even add the seeds directly to the butter and you don't need to spend time "infusing" as this is done automatically. (because the seeds are suspended in the butter). I use this process whenever I do a vanilla buttercream bonbon. Plus I add a smidge of Galiano liqueur.
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The question is how old is it and how many hours of usage. If it was barely out of the box..then maybe an okay price. If lots of use then it is too much.
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Nice job Tammy!
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The tulips will be a great idea for mother's day.
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www.chocolatearts.com in vancouver makes the chocolate bowls. Go into the "gifts" I tooks some pictures and if I find them I will post as they may be better that what you see in the website.
If you don't like the appearance on the outside or inside you could airbrush with a dark chocolate/cocoa butter mixture. I have done that on my chocolate when blemishes appear.
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I would make a pate de fruit.
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I learned a valuable lesson about making a duplicate of the competition. If you are a chocolatier then Teucher is not only a colleague...but...also a competitor. An acquaintance asked me to make a champagne truffle just like Bernard Callebauts. I never tasted or saw his truffle beforehand and I made it with my own spin. She was terribly disappointed. I learned that if someone asks me to make something just like whoever, my response is that if you like what they make then just buy directly from them. I like to be creative and make creations unique to my style and preferences.
Now, having said that, most companies will list what they use somewhere in there website.
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I use left over ganache in my chocolate muffin recipe, or add to brownies recipe... This week I made macarons and used leftover ganache for the filling.
At the shop I mold small cups (5 grams) and fill with the ganache and give out as samples.
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Request for an update: How does the Fugi (Kerry)differ from the Walmec(Lana)?
I use a Badger Universal for airbrushing. I can't do splatters but it is safer than the aerosol can. Has anyone tried the JLP that Kerry provided the link? This one has the heated head. I know that DC Duby uses a heated airbrush. I am unsure of which is the best all round airbrush to use. I like the idea of a heated head as the clogging can be annoying! Please continue to educate me.
Thanks.
deb.
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I find these really tricky to make. I botched the last batch...only by a little...I was close!! My kids gobbled them up in no time!
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Thanks Lior,
Looks fun!
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I am a puritan and don't like anything artificifial. I even have personal moral struggles using coloured cocoa butter and transfer sheets!! Yeah, a chocolate can look unique and beautiful but chemicals (food dyes) are not healthy. My clientele questions me as well about whether or not I use preservatives etc.
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How about this one instead. You'll only have to mold it once - they will make themselves from then on.
Thanks Kerry,
I am always looking for a shortcut!!
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I use a thermometer, the laser one to check my temp. For years I used the lip test for temperature. I find that by using a thermometer, I am able to get a better shine from my chocolate when moulding. the temperature is critical for a good shine...and there is a difference between tempering and then accurate tempering. I also find if I bring the final temp to the upper range 31-32.5 degrees is where I get the best sheen. Very tricky to do.
Chocolate storage - does foil affect flavor?
in Pastry & Baking
Posted
Greeting Michael. Foil is your best friend!! Parchment paper is a 2nd best friend!