lironp

Thanks! How long would you say this whole thing takes for each stage?

I've had my selmi legend for 2 years now, and when I bought it I also bought the enrobing line but have always been too terrified to use it, mostly because I don't know how to clean and store it between usages- Do you clean off all the chocolate every time? If not, how do you start it without causing damage to the chains? Any other advice before I dive in?

I've been having some issue with large shapes not coming out as shiny as smaller ones- I usually use chef jungstedt dome mold, temper CB at 32 with silk from EZTemper, and spray at 32. Use my selmi for shelling , at 31.2C , room temp is 19-20C. I have no problem with my regular dome shapes, but recently have been doing large hearts and large easter eggs, and it just doesn't come out as shiny as the smaller shapes. Would you change anything in the process?

Any suggestions for amount of chocolates to bring for the tasting? Also, will anyone be in the tomric event on Thursday?

I can create a WhatsApp group if that works? Ill add whoever dms me their phone number

@Kerry Beali am happy to demo any of the design techniques i use for my store if there is interest. Also, in my previous life in eguullet there was a lot of interest in a whipped ganache i had learned that i am happy to share the recipe for

yessssss!!!!

Amazing news and i am in!!

So great to see ypu here @Louise nadine brill!! I started out with chocolate and egullet about 15 years ago when i lived in Israel, then moved to the US and was lucky enough to attend a couple of the in person workshops. OVer the years since, 2 kids, a full time job in software and work visa issues - i completely stopped for a while. After the pandemic started, instead of hoarding toilet paper and baking sourdough bread (well actually in addition 🤣), i went back to chocolate making, and started selling on a very small scale. Things took off, and i ended up quitting my software job and pursuing this full time , and back to this forum with old friends regarding fuji, which is amazing- i got the q4 setup, and switched the aircap to 0.8 instead of the one it came with. Also bought the lightweight hose (note that it connects to the regular hose, doesn't replace it 🤣). Jessica from Bliss was lovely enough to share her shopping list with me (not sure what her egullet user is?) , I can send it to you if you like?

🤣🤣🤣 We have a nice purple splatter all over now, my husband is ready to kill me!

Thank you! I ended up getting the fuji- i do a lot of detailed work with my grex, so plan on keeping them both around. Having the fuji connected to the turbine is actually an advantage for me so i dont need to switch between airbrush and spray gun. I managed to splatter with it, just haven't manage to not paint the entire room yet 🤣

I just got my new fuji i have no problem opening the cap, so it may be something that can be adjusted?

Hi everyone! Up until now, with the helpof the wonderful people in this thread i have been using the grex airbrush with a 0.7 needle and it has been great. Now, with holiday production, i find myself needing something faster, and am considering the fuji spray gun which seems liie it is most recommended here, I just had a few questions- 1. I read here that it isnt very good at gradient- is that a learning curve, or a real issue? 2. What is the recommended needle to use with the q4 system- i see contradicting recommendations between the smallest (0.8 i believe), and around double that (1.6?)? 3. Right now with my airbrush, i need to reheat it every 2 molds. How often does one need to reheat the fuji? Thank you!

A standard house dishwasher with regular soap. Melissa Coppel blew my mnid in her class saying there is no reason not to do that, and I completely agree.

lol, I meant not the traditional way 😂

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.

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 where I ship orders for anyone interested from that group and that's it.

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? 2. Any suggestions for how to print labels that doesn't cost a fortune? What I have looked at online is about $1 a sticker which is insane Shipping- I am not looking to expand there yet, but I do want to send some boxes to a few people across the US 1. Each chocolate is in its own cup, with a candy pad on top, inside a rigid box. What would you put the box in in order to send it? 2. For the future- how do you even price shipping costs- whatever USPS just says?

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?

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?