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curls

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    natural food coloring

    in Kitchen Consumer

    Posted · Edited by curls (log)

    6 hours ago, teonzo said:

    Some of those molds are almost impossible to get right without a cooling tunnel.

    I was thinking that a cooling tunnel (along with perfect temper) would be the answer but didn't want to look like a smart aleck for suggesting it.  Especially since my reply wasn't going to be a through as teonzo's answer.  

    Packaging Chocolate Eggs

    in Pastry & Baking

    Posted

    @JoNorvelleWalker which egg mould did you get? How many would you like to ship per box? There are many sizes of cellophane bags, perhaps there are some that are big enough for your chocolate eggs. If that doesn't work, you can get sheets of cellophane wrap -- wrap & tie around the egg. If your shipping, try putting the egg in a box with lots of packing material. 

    natural food coloring

    in Kitchen Consumer

    Posted

    On 2/13/2019 at 12:51 PM, Beckykp27 said:

    I've thought about doing that but I'd like to incorporate colors. I'm also having a hard time getting my chocolates as shiny as I'd like, they usually have pretty bad release Mark's. I'm hoping colored cocoa butter will help.

    Beckykp27 hopefully you'll get a few more people answering your questions now that the Valentine's day production if over.

     

    As far as not getting shiny chocolates... can you post some pictures of your work? What kind of moulds are you using? What chocolates are you using? How do you temper your chocolate? How are you planning to apply colored cocoa butter (manual application / airbrush)? A lot of questions but with more information, we can be offer better solutions.

    natural food coloring

    in Kitchen Consumer

    Posted · Edited by curls (log)

    @Beckykp27 have you considered a more classic aesthetic and not using any colors? You can still achieve beautiful chocolates with moulds, natural garnishes, using a contrasting chocolate for marbling/striping/accent, etc.. I know the siren call to airbrush and transfer sheet is strong but you don't have to go in that direction -- you could market on the beauty of natural & organic.

    • Like 1

    Cleaning chocolate from floor

    in Pastry & Baking

    Posted

    If it is tempered, I just wait until it sets up and then I scrape it off. If it is untempered, I wipe it up with a sponge or towel. Thankfully all small spills, so not much to clean up. One shop that I visited made a floor scrapper tool by attaching a metal scraper to the end of a broom handle; thought that was rather clever.

    • Like 4

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    @rotuts the chicken meat was tender and juicy. In the recipe Andrea Nguyen specifies a few steps that she uses to keep the chicken moist... low pressure, natural release, removing the bird from the broth to cool. Hopefully those steps will work for any fowl but they definitely did for the chicken I cooked last night. Her recipe suggests using half the chicken for the pho and using the other half for Viet cabbage slaw or chicken sandwiches. I'll probably use the leftover chicken to make chicken salad sandwiches. 

    • Like 1
    • Thanks 1

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    1 hour ago, Kerry Beal said:

    It's a deep hole - a very deep hole - and a very expensive hole.

    Indeed it can be! We also have some maker spaces in the vicinity and some of them have amazing equipment. Join the maker club and you get access to lots of tools. Still, in the end I don’t know if this route winds up being any cheaper than ordering custom moulds from a professional (if your order is large enough). Definitely should be cheaper for small quantities of custom moulds. Either way, the equipment is fascinating, takes tons of research, time, and money.  

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    5 hours ago, Kerry Beal said:

    So I wandered in to the shop today where they sell the thermoform units. He told me that given the temperature they operate at the thicker poly should be usable. They had a chocolate mold they had made from a Jack o Lantern they had printed on a 3d printer - it had significant lines on the mold from the 3D process. 

     

     

    Good to know that the thermoform units can handle the thicker poly. Yeah, a lot of the 3d printed stuff is covered with lines -- would either have to smooth it or come up with another material to put in the thermoform so you have something that you want to mould.

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