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www.chocolot.com
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Ogden, Ut
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Yes. For gianduja, use 82 degrees, or 28C. Put over bowl of ice water to cool down quick.
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TCF Sales is very reputable. Tom is great to deal with.
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Chocolate Heating Cabinet vs. dough proofer / heating cabinet
Chocolot replied to a topic in Pastry & Baking
The smallest Savage holds 50#. -
I have missed lots of Kerry's adventures. Let's hope for more travel in 2021!
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If I'm trying a new filling, I will test as I make it. I will spoon out a little ganache, put it in the freezer for a few minutes and then test. That way, I can make adjustments if needed. I find the "test" improves over several days. If it is good when i make it, i know it will be good later.
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Molded and Filled Chocolates: Technique Questions [MERGED TOPIC]
Chocolot replied to a topic in Pastry & Baking
I think it is from the thickness of the bottom chocolate. There is more, so it contracts more, causing the crack. Especially thick round the edges. -
I wait until ready to cap, then use a plastic spoon to scoop out the excess ganache. It has the advantage of a convex shape which leaves a concave space in the ganache. I usually end up with one or two peaks per tray and this takes care of them. Someday, I might actually pipe a whole tray without any peaks:).
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The wholesale end of Caputo's is Apriori. https://aprioridistribution.com/. I get good pricing from them, except on Yuzu inspriation! That just about emptied my bank account!
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No. that was Fortunado 4. This came from a sales rep.
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They have a wonderful white chocolate. They sent me samples to try. The white has lots of vanilla bean specks in it. It handled well.
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I asked Wendy at Socola. She showed me the little pack of moisture absorbing stuff she puts in each package to take care of the problem.
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Chef Rubber has lowered the price from when I purchased. They are now $88. I used to cut with roller knives. I saw the molds at JinJu in Las Vegas. She had full sheet pan sized ones, not the quarter sheet size I have.