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Everything posted by Chocolot

  1. I just picked up an airbrush from Harbor Freight for less than $10 us. It has 5 bottles (that fit the Badger) and each has its own quick change lid with tube. I tried it out yesterday and it works like a charm. It is great to have the extra bottles and lids so if you want to change colors fast, or it gets clogged, you are ready to go.
  2. That looks terrific. I am happy for you. The size is wonderful.
  3. Considering that butter itself is around 80% butterfat, that seems like the way to go. Or you could whip it up a bit and go ahead and make butter with it. Edited to add: if you can't whip previously frozen cream, could you still make butter out of it ? Is the cream solid enough to seem like it really is that high, or is it more liquid? ← It is thick like toothpaste.
  4. My local cheesemaker just gave me a bag of frozen cream that he skimmed. He guesses it is about 80% butterfat. I would like to make a ganache with it, but not sure whether to dilute down, or follow a butter ganache recipe. Anyone with experience making ganache with really heavy cream? I know I could add milk and thin it down, but I would like to take advantage of the butterfat as is.
  5. Me too!! I thought I was the only one with Aztec problems.
  6. Not a chemist, but I do have a few years experience making fondant centers. 1. Did you cook the fondant yourself? 2. Cream based or water based? 3. If you cooked, what temp did you cook it too? Short answer is that acids tend to invert the sugar and make them softer.
  7. I might just have dumb luck, but I heat the jewel cocoa butter the same as the regular. I never temper. The warmer the better as far as I am concerned. I don't have a sticking problem (knock on wood).
  8. Most of their centers are a cooked fondant. Sugar (white or brown or combo) cream, corn syrup, cooked to soft ball. Pour out to cool-beaten to start crystallization. Flavors are added during beating process. Can add butter during cooking or during beating. A cooked mazetta (like a marshmallow creme) can be added during beating to add lightness to the batch. Roll into balls. Allow to stand to form a slight crust for a few hours before dipping.
  9. I have 5# of Amano Madagascar and am afraid of not doing anything wonderful enough for it. I used a little of it in a ganache with no added flavors, just wanting the flavor of the chocolate to speak for itself. Anyone have a good idea of what I should do with it? It pays to live within an hour of Amano
  10. I'm impressed that you got it to go back together! I use equal amounts by weight of butter and sugar and 2 oz of water per lb of butter/sugar. If I don't get the sugar completely dissolved in the butter and water before starting to boil, I have the same problem. I even rinse off the stirring tool to be sure not to introduce sugar crystals back into the batch. I made 2000# last Christmas Toffee, like chocolate, occasionally likes to let you know who is really in charge.
  11. I have been given an opportunity to share a booth, but everything I make is chocolate and would melt in the heat, plus people seem to want fresh produce. I was thinking about making pdf's with in season fruits and herbs. Anyone have experience selling them at farmers markets?
  12. Just a question here--If you are wanting to relocate and change the name, and most people don't know about the business, what is it you are buying?
  13. rick@sethellischocolatier.com has one, loves it and is VERY generous with his time and information. He is in Boulder Colorado. We visited with him last month and he believes in sharing any knowledge he has. He also makes wonderful chocolates.
  14. We are getting a few orders that need to be shipped. In the cooler months, this isn't a problem, but summer is fast heating up. I have cold packs and require 2 day shipping at the most. I am looking for an inexpensive insulated shipping carton. Anyone have a good, cheap idea? I have Googled, but $7 is about the cheapest I have found, and that is still too much.
  15. I use a Robot Coupe R2, but a supplier has suggested a Blixer. I like the R2 just fine and have good success with it. Just wondering if any of you have experience with the Blixer. It is about twice as much money as the R2.
  16. This weekend, I was in Denver for the Colorado Chocolate Festival and had the honor of meeting our very own Desiderio (Vanessa). She is as beautiful as her chocolates!! She uses a molded plastic tray and folding stock boxes to store her chocolates. Looks very nice and easy to transport. Got me wondering what you all use. BTW she won the Grand Championship for her wonderful truffles.
  17. I scrape them one way - then turn them over on the other side. It balances out - they are never thicker on one side. ← What is the advantage of putting them on their side?
  18. You just need to pour it out (without scraping) into or onto something that will let the solution spread out to an even, THIN layer. It should be ready to stir quicker than when left in a deep layer in a bowl. You are correct about the larger crystals forming on the surface. If you do it this way again, as the solution is cooling, sprinkle it with cold water. It turns to steam and takes some of the heat with it. The small amount of water left will not hurt anything.
  19. Once you come up with a name, run it through a search at the copyright office to make sure it is available. I am in the process now of registering my name.
  20. It is hard to say without knowing your thermometer. Did you test it in boiling water to check the boiling point? I'm guessing you are pretty much sea-level. Whenever I do chocolate fudge, I cook it about 2 degrees under soft ball. The chocolate tends to dry out the mixture. Also, 5 minutes isn't enough time for the syrup to cool. Let it cool undisturbed until it reaches about 100 degrees before stirring. If you stir it while hot, you will form large sugar crystals instead of the finer ones you will get when you let it cool more.
  21. It's more a matter of taste. If you cook the chocolate with the sugar solution, the chocolate will take on a more cooked flavor. I like to add melted chocolate while I am stirring the cooled sugar solution. This way, the chocolate actually helps seed the mixture and you don't have to stir as long. The fine particles of sugar cause the fudge to grain nicely. This won't happen if you use straight liquor. You need the sugar in the chocolate to make it grain.
  22. to make Brésilienne Chips, where can I buy oval-shaped stencil mentioned in the recipe box I'm guessing you can make the chips with pvc pipe cut in half horizontally. Spoon or drop with funnel, tempered chocolate on plastic sheets. Place in the half pipe to form the curve, and sprinkle with Bres.
  23. Thank you so much for sharing all this. It just makes me sooooo green.
  24. What I found was that you really need to use a pastry bag to place the milk choc on top of the white. I used a toothpick to streak and wiped the pick clean after each pass. I could only get one good bowl from each streaking. I then stirred the milk choc into the white to get a clean "pallet" and started with fresh milk choc. After, I just poured it all back into the white melter. It didn't change the color that much and the flavor can only be improved IMHO Don't know what I will do with them, but they are sort of cool.
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