purple-klick

Thanks Kerry, Will and Gap. I'm happy to hear any additional ideas that people have...

Hi all, I want to make molded solid chocolates infused with the flavor of tea. Before I start experimenting I thought I'd pick the trusty brains on eGullet. I've flavored ganache with tea, but how can I infuse tea flavor directly into chocolate? Thanks!

A little late, but maybe these would work... http://www.vikingimporting.com/product_inf...3f22c536bd0bce7

I contacted the folks at www.novacartusa.com and they DO sell square glassine candy cups. Here's some info from the email I received from them: The standard "1000 line" 1Q cup [1 3/8" or about 33 mm] comes packed 2000 pieces per pack at $16.11 - in stocked stripe colors of brown, burgundy, gold or blue. If you were interested in doing a custom colored line a 220,000 piece minimum order is required to have those produced. The cost of a custom colored striped cup in the 1Q size would be $20.20 for a 2000 piece pack. In general, to place an order with us we require a $75.00 minimum order. www.qualitapaper.com does NOT currently carry square cups. Of course, as Marmalade noted earlier, the round cups work just fine.

Glad to hear that! I found the reference to Murnane on eGullet a while back. This forum is so helpful!

Lior, New York Central Art Supply sells sheets of glassine paper in several colors. If you call them (800.950.6111) they will send you some samples (free, if I remember right). Also, if you're looking for glassine candy pads, which offer a bit of cushioning (usually I see a sheet of this laid over the top of the chocolates in a box) you can get it from Murnane Companies. They have it available in different thicknesses, shapes, colors, etc: http://www.murnanecompanies.com/softcell.html Custom printing usually sends prices through the roof, so I've researched like crazy to come up with alternatives. PSA Essentials makes custom rubber stamps and embossers for a reasonable price. I've tried the stamp on vellum and it looks fabulous (just be careful about smudging). http://www.psaessentials.com/stamps.htm I've been printing my own labels with my OLD, like 5 years or more, HP deskjet 940c printer. I'm using the HP ink that's recommended for my printer. The paper I use is from Epson and it's sold at Target, but you can get it online as well. There are a lot of variables to consider, like exposure to light, moisture, handling, etc, but this is working well for me right now, especially if I keep the labels away from sunlight. The colors are great, the ink dries quickly and it's water- and smudge-resistant. http://www.bhphotovideo.com/c/product/2037...tion_Paper.html I print the labels (several per sheet) and then cut them with this: http://www.fiskarscrafts.com/tools/t_deskt...ry-trimmer.aspx Then I apply adhesive to the back of the label with this fantastic little non-electronic, no-batteries gizmo. The little gizmo is an inexpensive investment, but the adhesive is pricey, more than 30 cents to apply it solidly across the back of a 2" x 6" label, but it works so well it's thrilling! You can choose a machine in the width that's right for your job and whether you want repositionable or permanent adhesive. This site has the best prices I've found: http://www.createforless.com/search/search...txtSearch=xyron This info might be too late for your pilot packaging, but maybe it will help at some point. Good luck!

The frame attaches at the back of the base. The raised lip that I'm referring to is at the front of the base, closest to my body when I'm standing in front of it. When the frame is almost completely lowered (finishing the cut, if I had a slab of ganache on the base) the strings drag and screech against the edges of the slots in the lip. The sound is loud and of a frequency like fingernails on a chalkboard. Does anyone have a Dedy that does this? Do you just put up with the noise? Or are all the other Dedys out there quiet? Thanks for any feedback.

I'd like some more feedback from those of you who've used Dedy guitars. Noisy? Silent? What's been your experience?

Nice job, Melange. What did you use to cut out the centers of the frames?

Very clever, Edward J. The silicone brush. Very clever.

I have a 7.5 mm base with a 30 mm frame.

Luis, Good idea. Where do you get your plastic sheets? What exactly are they called?

I took another look and the strings start screeching because they come into contact with the sides of the slots at the raised front lip of the base (the lip that keeps the ganache from sliding forward off the base). Some of the strings are hitting on the left sides of the slots and others are hitting on the right. All strings are tightened in the same direction around the screws. Thank you for the ideas, Kerry. I want to get some feedback before I go through the work and wait of exchanging the guitar.

Thank you. I'll check with these companies and use the round ones if the price is too high.

Hot tip, Kerry! Thanks! If I understand what you're saying, the layers (from the top down) would be like this: ganache poured over chocolate foot spread inside frame on plastic guitar sheet set on sheet pan Is this so?

The screeching happens when the guitar strings rub against the edges of the slots in the base....

I've use JPW's books, looked at the pictures on eGullet from his workshops (wow!) and watched videos on the Callebaut site. Where o where does one find the ganache trays with fitted bars that he uses? Are they available for retail purchase? Those of you who've used them: what do think about them? Thanks.

I'm really excited because I just received my new Dedy guitar. It was priceless to be able to read through the eGullet postings for help in making my decision about which one to purchase. Thanks everyone! I put the frame onto the base and when I bring the frame down it makes a screeching noise beginning about 3/4 of the way down. It does come down all the way easily. I haven't tried it with ganache yet. I placed a small felt circle on the rear left side joint and that seemed to help a bit, but I guess I was expecting silence. Does your Dedy work silently? Will the sound be lessened when a slab of ganache is placed on the base? For the cost, I want it to work as well as possible. It would be great to hear from those of you who've worked with these guitars. Thank you!

I'm dipping square pieces of ganache (30 mm) and would like to use square candy cups in brown or a custom color. Can anyone point me to a source in the US or Canada? Thank you!

All of these suggestions are most useful, just what I needed. Thanks for helping me face the music about double-dipping!

Hello, I'm new to chocolate, but I've learned so much by reading eGullet! I'm making round, hand-dipped truffles and my ganache is well emulsified and set with a long bite and smooth mouth feel. The chocolate coatings have a beautiful glossy surface and a satisfying snap. Sounds pretty good, huh? Trouble is, I'm getting some cracked shells and nearly every truffle ends up with the tiniest, but unacceptable opening in the center of the bottom due to the ganache settling through the chocolate coating before the coating sets. To prolong shelf-life I want the ganache completely enclosed. I know if I were making flat truffles I could pre-coat the bottom, but I want round truffles. I'm using 61% at about 88-90°F for dipping, room temp is at 70°F and rolled ganache centers are at room temp and have been given time to dry a bit. How can I avoid double-dipping? Thanks for any tips you can offer and Happy Holidays! P.S. I love details.

I'd like to buy brown or black candy pads (5" x 7" or larger) for cushioning my boxed chocolates. Can anyone point me to a reliable source? URLs and/or phone numbers would be much appreciated. Thanks!