Chocolot

Don't you just love new toys, especially when they work so well and save time? While at the Chocolate Workshop last weekend, Kerry Beal show us her EZ temper. I couldn't believe the things I was hearing, so I had to play with it myself. We made some white chocolate ganaches with and without the cocoa butter seed. It was dramatic to see the difference in time it took to be ready to cut and enrobe. I have made thousands of ganaches, but still have problems with some of them setting up (or not setting up). Not any more!! I had to have my own machine and I played with it yesterday. I had to make 4 frames of the same ganache for an order. I thought this would be a good test. I made the batches as usual, but added the "silk". Instead of having to wait overnight, they were all ready to cut in under 3 hours. This is amazing. I can speed up production considerably by using it. At the workshop, we made meltaways and giandujas, seeding with the silk. I can make slabs and cut and enrobe the same day. This is a huge saving of time for me. EZtemper on initial setup First of four slabs Up close Cut beautifully and on the enrober, all within a few hours. This is the "silk". Cocoa butter that is melted and held at 34C give or take a degree. It has the consistency of mayonnaise. You only use a tiny amount, about 1% of total weight. I think this is going to be a game changer for me and anyone who loves to play in chocolate. Thanks Kerry for designing such a great tool.

Try piping the ganache a bit warmer. You are ok at 90F

The powdered piece was a Meltaway. This one was ginger.

That's right, Tricook. I have several temperers, and I can see a lot of uses for this. I would recommend this over a small temperer. You can temper a LOT of chocolate in a short amount of time. Just to speed up ganaches will be a great time saver. When I get home, I can really put it to the test as I have a busy week ahead of me. I'll report back.

Mark showed us how to table the chocolate by pouring 1/3 onto marble or granite and working it hard. The more you scrape it, the better it is. He kept going until he had a paste of chocolate that he could pick up with the scrapers. He plopped it back into the 2/3 remaining chocolate and stirred it in. If he guessed right, it was in temper. A bit messy, and takes some practice, but it is his preferred method.

The last stragglers. Some of our finished goods. One of the most impressive things I saw all weekend. Kerry's EZtemper. I saw it and still don't believe it! You have untempered chocolate at about working temperature, put a small amount (less than a teaspoon) of EZtemper silk cocoa butter. Stir a few times, and let it stand for a minute. You then have TEMPERED CHOCOLATE!! I kept seeing it happen, and I still don't believe it. I can't let Kerry have all the toys, so I am going home with my own EZ.

Sharing a room with Kerry is always fun, especially last night. We decided to do a little shopping at a market near the hotel. As we were wheeling the cart outside, Kerry suggested that since we had so much stuff that it might be a good idea to take the cart to the hotel. Then as we get to the hotel, she thinks it would be a good idea to take the cart to our room so that we would have a way to haul all our stuff to the car the next morning. We sort of looked like bag ladies as we walked through the lobby to the elevator. We dropped off chocolates and panned goods to the front desk on our way out this morning.

Can't count how many times it has happened to me:). i found that is easiest to put the whole batch in a heavy pot like a Le Creuset and put water in with it. How much depends on how large the batch and how overcooked it is. You can't go wrong. If too much, it will just take longer to cook and be darker. Too little and it won't dissolve. I place in a low oven overnight. The next day, all is melted back into solution and I put on burner and recook. Like Minas says, the additional cooking will cause it to darken, but most people would consider than a plus. if you don't want to bother, just break up and use some of it in your next batch. Problem is the batch size will be larger and you have to adjust your bars.

Count me in.

I am so excited to be receiving my EZtemper next week. You have done a great job, Kerry. Looking forward to playing with it at the workshop.

I still can't figure out why a few out of many aren't shiny. The whole tray is treated the same, and there are always a few that aren't as glossy. I have found that if I put them in the fridge for about 10 minutes before remolding, they are shinier.

I get mine from DR. I think TCF Sales also sells wire.

I tend to spray one day, usually 5 varieties, 10-12 molds each. Shell second day. The third day, I make ganache and pipe, Fourth day close and put away. Then the fun job of cleaning molds:). I have been known to do it all in 2 days if pushed. I have also left shelled molds on the shelf for several weeks before filling. I don't notice any difference with the shells that have sat. I always make ganache fresh as i need it.

Melissa Coppel uses cellophane tape.

I have one and have never had a problem like that. Is there a fuse somewhere? Do any of the belts work? Intake belt work? Do you have all the plastic tube belts attached?

Just in case some of you aren't following along on the workshop topic, I thought I would give a shout out to those in the Virginia area. The workshops are very informative and if you live close, the expense would be minimal. You don't have to have much experience to have a good time. We just learn from each other, and this year we have a great instructor that can literally answer any question you could possibly have about confections. It is always fun to meet others from this group. Hope you can join us. Host's note: the workshop in question is the eG Chocolate and Confectionery Workshop 2015. Full information is here: eG Chocolate and Confectionery Workshop 2015.

I am with Jim...it isn't fair that you can mess up and it turn out!! Here are the instructions as he gave them to us. These are Las Vegas temps. Pastrygirl, I have given up on Grewelings. Always much too firm. Start to cook sugar, glucose and H2o. When sugar reach 110C, start to cook the honey and whip the egg whites in 3rd speed. Add granulated sugar to the egg whites. When honey reach 121C, poor on top on the whipped egg whites in 2nd speed. Whip in 3rd speed and poor the sugar a 155C in 2nd speed. Whip 5 MN in 3rd speed. Mix until reaching 70C. Add the melted cocoa butter in 2nd speed. Change the whisk for the paddle.

I have used Guittard for 50 years, literally:) When I was hand dipping, I used some of their regular chocolates. Since doing molded and ganaches, I use their E Guittard line. I use 61%, 38% and 35% for white. The viscosities all work for me. I tend to run my dark at 91, milk and white at 89. I know that is warmer than most, but it works for me. I have never needed to add any CB. With that said, I live in a very dry humidity. If more moist climate, chocolate will pick up moisture and thicken. I use some Valrhona for ganaches. I don't see the point in paying for a super premium chocolate for shelling. It is a thin shell and the flavor comes from the ganache, not so much the shell. I do love Orinoco, Guittard 41% milk chocolate. It uses premium beans and has a great flavor. I just don't think the extra dollar a pound is that noticeable in a thin shell. I did a tempering experiment with Callebaut, Valrhona, Noel, and Guittard. The Guittard and Callebaut were the easiest to get in temper, then the Valrhona. The Noel just didn't shine like the others. Perhaps it has a different tempering curve, but the others did well. Willow, I started out using the 31% white, but it was too thick. I prefer the 35%. I really don't like any white, but they are a necessary evil for ganaches and some shells. I still use a little Callebaut, and Valrhona, but my work horse is E Guittard. The beans are ethically sourced and it is a family owned company. They are great to work with and have great customer support. If you have any questions, just call Thalia in the lab. She knows more about chocolate than I will ever learn.

I think DR or Chocolat Chocolat.

Ganache filled bunnies.

So excited, Bob! Getting Mark Heim is amazing. Some of us took a course from him and Peter Greweling with PMCA. The two of them were amazing. Mark will be such an asset. Thanks for getting him!!!

Just bought my tickets. Can't wait!!

Yes, I bought direct from them. I think it cost about $700 for the shipping and paper work. Tom at TCF is a nice guy and good to deal with. I think Tom reps a small enrober from Italy. Have you talked with him about it?

I like my Perfect---don't love it. I bought because of price, space it takes and power. It runs on one 110 outlet. Not many can do that. I would love a Selmi, but don't have 3-phase or want the heat of a converter. I think you can order them for single phase. The Perfect gets the job done. It takes a getting used to, as I'm sure any of them do. The instructions are practically nonexistent. They have pretty good support. I usually run it for about 3 hours at a time, once a week. Busier times, more. The mini enrobers won't have a blower, detailer, bottomer, and other things the larger ones will. Plan a trip and come on down and try it out:)

You two are getting good at this!