Chocolot

Yes. For gianduja, use 82 degrees, or 28C. Put over bowl of ice water to cool down quick.

TCF Sales is very reputable. Tom is great to deal with.

The smallest Savage holds 50#.

I have missed lots of Kerry's adventures. Let's hope for more travel in 2021!

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.

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:).

Just a riff on Melissa's idea of putting a pastry bag with silk, in the EZ Temper for when you just need a squeeze. I have found this bottle works well and doesn't drip. I transferred the silk to the bottle, didn't fill bottle with hard cocoa butter.

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!

Regardless of what else you get, get an EZTemper. It will make your life a LOT easier.

I have three Savage melters/temperers. I rarely outwork them. IMHO, old is good in confectionery equipment. I haven't used a vibrating table and don't see the need for one. Might be just me.

No. that was Fortunado 4. This came from a sales rep.

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.

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.

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.