prairiegirl

I live in a dry and sometimes cool climate which is great for making bonbons. So I have decided to purchase the TUC-72 from True Food Service Equipment. This fridge will cost $2982 + tax. I googled this fridge unit and it is alot cheaper on the web. Problem though, is I would have to pay for shipping from a US destination, and I would also probably have duty and some other fees. The advantage to purchase locally is if I have any problems the local company is liable and most readily available to fix my troubles. I do have a small wine fridge and I will use that for part 2 of my cooling process. The tuc72 has a stainless steel top which will become my work counter. My cousins have a marble shop so I might decide to throw a slab cover on the fridge. The heat sealer I will buy is the 300Lp L-bar impulse for $475 from PAL distributors. It will be great for a number of applications. Now I need some caramel cutters. Who is a good source for a quality cutter?

I went to PAL distributors and they showed me some of their product. What they recommended was the 300LP LBAR impulse. This unit costs $475 and the food grade roll of film is $100. It is about 2000 feet so it will go a long way. I am going to buy this model because I can also shrink wrap or package some of my solid items.

I will use ganache that is left from filling bonbons. Also a buttercream filling would work quite well. Buttercream= chocolate + butter + flavouring (either extract or alcohol or both!)

Thanks Pam for the tip about PAL. They have an office here in Calgary...so I'm going to stop by there later this morning.

I am in the same situation as you. I am in a small space with a pastry chef and his ovens create heat! I need to get an a/c unit. I am going to buy an induction hobb. They do come in different sizes.

Thanks for the tip. I have been considering getting one for a while now, just never got around to it. Maybe in August when I visit the US. Any other ways to polish chocolate? I know those brushes are expensive. ← Badger might be the most preferred but I went into an art store and said I needed badger or anything comparable and told them the purpose. They sold me a brush that might have been goats hair? and the bristles were very soft like the badger hair for only about 20 $ CAD. Oh, another recommendation was to get a paint sprayer and spray it (with chocolate of course!) Derek Poirer with Valrhona suggested that to me and says it is common to do so.

Thanks. I will give it a try. I probably need a specific type plastic.

I am going to purchase two 6kg melters from mol d'art. So if there are any other interested buyers please contact me. I will place the order in about 10 days. Deb.

As far as cutters go, today I used the cap to a small bottle of Safflower oil. I have my piping tips (which I use as cutters, the opposite end!) but they were at the shop so I ran around my kitchen looking for the ultimate circle! I want to make some more beehives and use the tabling method on the ganache, so I needed some bases! They turned out quite well. I use 2 rulers as borders and spread my chocolate in between and use my scraper to spread the chocolate evenly. I get a 2mm thickness (approx). oh, and I just read David's fantastic report. The temperatures he gave are a big help to me..working cooling final cooling..

I think they are wonderful people to do business with. They have always been very helpful.

For the last year when I do larger orders they tend to put a Chinese mould in my order. I have received the guitar mould and the Olympic bar mould. I don't think the chinese moulds are as good as the European made ones. They tend to be heavier and the thermal cooling in the plastic is problematic at times. My favourite moulds are the Cocoa Barry.

What I am looking for is a thin sheet of plastic to completely cover the box. This will protect the chocolate from odours and prevent people from opening the box to look or take.

Nice work. You did an awesome job.!

Okay, lets not forget about the printer. What did you find out Lior?!!! There are many schools of thought about how to do a ganache. The Callebaut chef, Derek Pho says to melt the butter into the cream. I had to ask him if that was what he said!! Whereas, Derek Poirer with Valrhona told us to let the ganache cool then add the butter and he used an immersion blender. He adds the cream to the chocolate in 3 stages. He uses an immersion blender and after the first 1/3 he showed us the broken ganache. He said to keep the chocolate and the cream at above 35 C as this will create fusion. Failing to do so will result in perhaps a grainy ganache. If the melted chocolate or the cream drops below that temp then he heats it up. So, all the experts have their own unique way of doing things. I use a variety of their techniques and try to apply the most appropriate technique with what I am doing for a ganache filling.

What is considered the most optimum refrigeration and humidity for chocolate. I am looking at getting a work table with an underneath refrigerator. I know that it is suggested to keep the humidity beneath 50%, but is is the ideal %? I know that the temp should be about 15-20 degrees C. Any inbput is helpful. Thanks. deb.

I had to do a market analysis of the chocolate industry in my city. I started with the phone book and analyzed each company. I guestimated what each company had for market share, and what kind of chocolate they used, and how they priced their product, web presence, etc.. It is hard to get exact figures for chocolate companies. Also, I would recommend that you go thru the various issues of Candy Industry. They do put the magazine online. They typically do a feature on an artisan company and I found it helpful and encouraging.

Last week was my official start of my chocolate business. On Friday I received the good news that I was going to receive a grant. First thing I did was incorporate my business. On Tuesday I meet with the banker, Wednesday I meet with my marketing consultant, and in all this try to get some production done. I am renting space from a pastry chef. It is humble beginnings, but at least I'm legal!! I anticipate that I will have my own facility by next spring or sooner. Anyhow, there is much to do! I have been kicking the can around the block for about 3 years so it is exciting and scary to finally be in business. I have learned many lessons along the way. I had someone do the business plan and he could talk the talk but didn't do a proper job, so in the end I wrote the plan! The biggest lesson I learned is that I underestimated my own abilities. Anyhow, I will update as things progress and I hope it will encourage others to take the leap!

I am having to decide by price. Oh, it must be up to good standards but I need to get the biggest bang for my dollar. Being in Canada it is easier for me to do the purchase with Perfect rather than importing.

It's a nice looking machine (except for the orange colour). I didn't realize that one was in operation yet. When I contacted them to come up and check it out in May they were still wiring it they said. An advantage is that it's 220 single phase so you don't have to get the adapter. That makes it a bit bigger than the Selmi, but it's a lot less expensive. I'm anxious to get a first hand look at it too. ←

What is the best way to protect a box of Bonbons? I am researching and trying decide what I should use to cover my chocolates when they are boxed and sitting on the shelf waiting for a buyer. Can a heat seal for thin plastic be used or will it melt the chocolates, or a vacuum sealer? Who uses what? Thanks for your help. Deb.

I am considering the Easy 1 by Perfect Equipment. I did some reference checks and only a few machines were sold at that time. A company in Montreal was pleased with the product but I am going to follow up with them and also contact any other new customers. The machine will cost approx $19k CAD. I am going to be in Montreal in September and I will check out the machine first hand.

Question: How does everyone cut their marshmallows? Would you use your guitar (if you have one)? Currently I used my large scraper and scissors but I need something that will give me uniform pieces.

Tiny, Thanks for all the great info. Many years ago I tried making the liqueur cordials and they crystallized severely! When you gently stir the syrup and alcohol together, how should it be done? Some books suggest pouring from one container to another a couple of times. What method were you taught?

I am very excited about the possibilities of using this machine. I hope it is as good as it sounds!

In the last few days I have made Passion Fruit, Vanilla, and Green Apple. I want to make a Saskatoon Berry batch and..Chocolate. I am going to use an alkylized Valrhona cocoa powder for my batch. I am looking at my "Marshmallows" recipe book at the chocolate recipe and it says to make a "cocoa slurry" of 1/2 cup cocoa, 1 T instant expresso crystals or powder, 2/3 cup boiling water. It also states to go high quality dark cocoa powder and use the lowest fat content (as already mentioned). At the end of cooking, you add the bloom, mix, then add the cocoa slurry. Then whip in blender.