
lironp
participating member-
Content Count
127 -
Joined
-
Last visited
Contact Methods
-
Website URL
www.instagram.com/lironpg/
Profile Information
-
Location
United States
Recent Profile Visitors
1,027 profile views
-
I do not temper my cocoa butters and have 0 problems with shine and release. I melt them in their bottles, let them cool down to about 32 celsius, shake them like crazy in the bottle for about a minute and then use. For cleaning- dishwasher, and then alcohol with exfoliating rounds. I don't see much of a difference with/without alcohol in the molds that have round cavities, but in those that have some sort of detail (such as the skulls i did for halloween), I need it to really get everything out.
-
Spraying Chocolate: Equipment, Materials, and Techniques
lironp replied to a topic in Pastry & Baking
my lazy way to deal with this is not using tape to actually seal all the connections to my airbrush, meaning that within less than a day after I finish using it the air has slowly leaked out (and I dont feel any impact on pressure while spraying) 🤣 -
I have a website I am building on Wix (mmm-chocolate.com), not sure if they have that option, but will check, thank you!
-
😂😂😂 I just ordered some chocolates from her recently. Shipping was almost $30 and it arrived in perfect shape (but no way am I going to spend so much on her packaging to keep it cold)
-
I can't tell you how much I appreciate your help, thank you! You have answered every single one of my questions and I can move forward now 😁 I am definitely small enough to be focusing on my area now, and don't want to get into this shipping nuisance, it's more of a one time thing- I belong to a foodies facebook group where I have been sharing a lot of my process setting things up and my chocolates, so a lot of people from outside my state have asked to purchase some (shows the value of very targeted marketing, even though that was not the intention 😂)- I will likely do a one time thing w
-
After taking a break from chocolate making for a few years, I am now back in full speed, and actually opened a chocolate business called mmm-chocolate (which is what my 2 year old says every time he sees me making chocolate ). Currently I have a permit for my residential kitchen and am working out of my house, offering pickup or local delivery in my area. There are a couple of questions : Labels: 1. I am required to add an ingredients label for each product- since boxes can have different flavors, how can that be precise? Or should I just list all ingredients I use?
-
Your Daily Sweets: What Are You Making and Baking? (2017 – )
lironp replied to a topic in Pastry & Baking
Wow, that is beautiful -
Completely luster dust (with painters tape for the line) and just dark chocolate backing it. I got the powders from bakedeco, and have never had an issue with them mixing with the chocolate So just luster dust or cocoa butter?
-
Spraying Chocolate: Equipment, Materials, and Techniques
lironp replied to a topic in Pastry & Baking
I just got my california air compressor after thankfully being stopped by jim at the last minute before buying a husky. The husky is much louder, and weighs twice as much- i covered all the connections with painters tape per jim's recommendation, and it barely turns on while working. I highly recommend getting it replaced vs getting the husky -
Ive done quite a bit with luster dust till i got my airbrush- polish the cavities, brush the dust with a makeup brush and then pour chocolate- the ones in the photo are just luster dust, no CB. What is your process?
-
ahh.. that makes sense. and wow, so time consuming! Also metallic- is the jewel line by chefrubber considered metallic? I use it and definitely do not get those colors...
-
but how do they get those black smudges? if it were just backed with black, then theoretically it should look more uniform, no?
-
I live these! Any ideas how they get the black/shimmery effect?
-
Did you ever figure this out?
-
Also Papermart is pretty cheap and has a good selection