prairiegirl

I did a rhubard PDF. The texture was rubbery and not as soft as I would like. I definately need to get a refractometer. I used a food prep machine to finely chop the rhubarb and I think next time I am going to use my champion juicer and then strain because I think the water content was low, and there was to much fibre.

The book is very heavy with about 600 pages.!! It covers all kinds of pastry and confectionary recipes. So, in my shop the pastry chef can use it, and for me, it has lots of bonbon ideas. On each page, 1/2 page is in Spanish, and the other column has different coloured ink and is in English. Whenever I run into difficulties and I have exhausted all my options...I go to the horses mouth!! So I will email the author for clarification. And always, I have received a response.

here is a response from an email I sent to Ramon Morato: Dear Debra, Anhydrous butter is not the same as clarified butter. Anhydrous butter is an industrial product that has had the moisture content reduced to 0,5%. If you can't not get anhidrous butter you can use clarified butter as it is the nearest in terms of moisture percentage. Your only problem is you never know what the real percentage of moisture is in clarified butter. Kind regards Montse Ribé Personal Assistant to Ramon Morató info@ramonmorato.com

I am thinking it is ghee.

I have got the ramon Morato book and he uses this ingredient in many recipes. Is this clarified butter AKA ghee?

I just received the "chocolate" by ramon morato. Nice pictures! Anyhow, I can hardly wait to read it.

I am gettingthe champagne molds soon and I will want to use foil or whatever packing to make it look like a champagne bottle. Which company carries the proper foil that I would use for the top of the bottle?

I went into the Barry-Callebaut website for Cocoa Barry training school online courses! They did a couple of demos. One thing they use is BARRY GLACE for prespraying the molds to get a good shine. They did demo how to put lines in a mold. So I would recommend viewing the videos. http://www.cacao-barry.com/en/8

Are you saying that we should infuse tea leaves overnight with the cream? Thank you for sharing the information.

Found the follwoing comments at cheftalk: I've used a cannon printer with edible ink and rice paper. It's like a photo. Tastyfotoart.com. ink cakedeco.com. rice paper staples.com or officedepot.com. printer

www.candyindustry.com

Every top chocolatier has a different technique for making ganaches. As we experienced the whole Greweling course...tabling ganache Then we experieinced JPW and it is tempered chocolate. Then there is making ganache with temp above 35 C for both cream and chocolate. And then... My question is what does he think of these different methods and what does he personally think is the best method for making a ganache.

I just received my last months copy of Candy Industry!! The June issue has Kerry Beal on page 74. This is a great resource magazine that is a free monthly publication for people in the confectionary/chocolate industry. I also get lots of interesting ideas and even encouragement from the articles. They always feature an artisan company in every issue. I like to read about what they are doing in their business and any advice they may have. Anyhow, congrats to Kerry and it was a pleasant surprise to see her in the magazine.

I think I would mould with a thin layer of white if I am doing dark chocolate molding. That thin layer should work to get the transfer to show.

Kerry, I'm confused as well. It's an ordinary inkjet printer. What is special about their conversion kit or software? Why can't you just buy edible ink in cartridges and then print anything you want? What does their software do? Because really, I'd rather use Adobe Illustrator to make patterns than anything else... ← Mu understanding is that the one time purchase of the conversion kit allow the cartridges tp fit properly in the printer. I will email Tim and ask. Edited: I just got the email back from Tim at Chocolate World. He says the conversion kit is the only way to get the edible ink to work. The software is designed to fit the transfer sheets to the moulds and it is probably a good business decision as everyone is in business to make money!!

Started looking at the price and finding out exactly what I need for the printer system. I was quoted by chocolate world: Ink set cartridge 4 colours: 80 Euros Canon carrier edible ink: 50 Euro USB stick and Chocolate Artist software: 98 Euro Transfer sheets per 100: 54 Euro Ups shipping to my door: 46.49 Euro Now Kerry went into the DECO website and discovered that it is much cheaper. Ink set cartridges 5 colours includes conversion kit: 65.85 L USB stick and chocolate artist software: 80 L Transfer sheets: 50 L Shipping: 19.85 L What you need no question is the USB stick and software. And also the conversion kit. The Deco ink is 5 cartidges compared to Chocolate World which is 4.

Qzina carries acetate sheets but they would have to be cut down to size. Looking at the measurements from Qzina, we could get 2 proper strips from one sheet. I got the prices from Tim and I am going to order this product sometime this week. I will order the initial 100 sheets from them.

I downloaded the sample version and you can have whatever coloured background that you want. ← I couldn't get the sample version to work. I'm curious though, can you get it to print a PDF file if not to print on a printer? ← I didn't try so I am not sure. I got as far as preview. What I could not do is go into "my documents" to upload an image. It would only pull up my "programs" menu. I am going to email Tim and inquire if that is part of his security feature. I don't think it is necessary to import the printer from Europe as we can walk into any of the big electronic store to purchase it. What I need is the stick, ink, maybe sheets, conversion kit for the printer. I plan on getting this unit as it will be very useful for corporate work, weddings, etc..

I downloaded the sample version and you can have whatever coloured background that you want.

Good question. The heat can be used to shrink wrap the box. I don't have to be so particular to have a tightly wrapped product. A quick go over with the box coming out of the fridge (so it is chilled)...might work okay. I will know more when I have the unit and can play with it.

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!

David, Do you have an update on how the splatter tip is working?

When you say you can shrink wrap solid items, do you mean chocolate items? Pictures please! ← The machine won't act as a vacuum sealer but I think that I could suck some air out using a shop vac.(hygeine is of upmost importance) I am thinking about moulding some solid items such as a jkv-nl airplane. It is a 2 piece mould and for packaging the plastic wrap would protect the chocolate from open air and still be able to be seen. I will be muolding some planes within the next few weeks and when I get the unit then I will post a demo. I am hoping to get some business from a major airline.

Lior, When you were airbrushing was it just cocoa butter to make it shinier? The cocoa pod ones look like you used perhaps a reddish orange colour. I am interested in the airbrushing techniques that you used.

great read! thanks for sharing.