Chocolot

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About Chocolot

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    http://www.chocolot.com

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  • Location
    Ogden, Ut

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  1. Didn't say. JMA had his in the spray room and it was HOT!! Thought that was strange.
  2. Atelier Melissa Coppel. Beautiful facility. In the group photo, the arms in the back belong to our own Kerry Beal.
  3. A visit to Jinju Chocolates, then a class with Jin at her kitchen. She is meticulous in her work. #jinju
  4. Melissa put a piece of plastic wrap on her granite to place her used thermometer, spatulas and such so they didn't get the granite messed up. I think she wiped with damp cloth first so it stayed in place. i also learned that some chocolatiers alphabetize their flavorings:)
  5. If I don't put these down, I will forget. When you have chocolate left in a bowl after scraping, pop it in the freezer for a few minutes. That releases the chocolate so you can reuse, but also keeps it from going down the drain. Don't leave in too long or it will pick up moisture.
  6. Someone correct me, but I didn't see any of them temper the cb. They just put the bottle in the freezer for a few minutes until it was at the right temp. 32C ?
  7. What I learned after watching three experienced and successful chocolatiers spray and shell molds this weekend: Each used a different method of spraying colored cocoa butter, one used an airbrush, one a small gun and one a large gun. They all got great results. Takeaway---There is more than one way to get the results you want. Do what works for you. There is not ONE correct way to do something. The thing they all did, was temp their CB. They all chilled the bottle until it was the correct temp for spraying. They didn't do what i sometimes do and just heat, shake, pour and hope. Another thing they all differed on was how to clean their molds. Some washed, some sprayed with alcohol, some just heated and polished.
  8. Depends on how much pigment is in bottle. Just experiment I guess:)
  9. We learned at Jin Caldwell's to thin down your colored cocoa butters with plain cocoa butter. This gives a better shine. It also saves money. Melissa Coppel told us colors like the metallics have so much pigment, that they don't shine. Also need to thin them down.
  10. Here are my Raspberry Lemonade for Vegas. They are actually yellow, not green:)
  11. Cardamom and Chocolate

    I accidentally bought a whole bottle of black cardamom pods. Bad mistake! They are black because they have been smoked. They smell like a bonfire. I'm sure someone might enjoy them, but not me:)
  12. Eat is wonderful for breakfast and lunch. It is up town. Kerry, Bob and I ate there last time. Very, very good.
  13. In the past, people have brought unwanted molds to sell or trade. I'm not sure how successful this is. Last time I ended up bringing a bunch of leftover molds because whoever brought them didn't want them and neither did anyone at the workshop. I just couldn't bring myself to tossing them even though I have never used them. If you can generate some interest, be my guest:)
  14. I found this photo from 2011. I sprayed all the molds the same. Yellow and pink. Some I shelled in white chocolate, some in dark. It was interesting to notice the color change with the shelling chocolate.