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tikidoc

society donor
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    Richmond, VA

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  1. Have you heard if a teen can participate? She went to NOTL this year and did fine, she's a responsible kid who follows instructions well. My understanding is that there could be insurance issues? She would really like to know and I'd like to be able to let her know if she can. Thanks!
  2. This won't use up much chocolate, but I keep super ripe peeled bananas in the freezer specifically to make an "ice cream" that is simply banana. Put chunks of frozen bananas in a food processor and let it run. You may have to scrape it down occasionally. Let it run some more. After a few minutes it will get very pale in color and creamy, and with a texture much like soft serve. The mouthfeel is much like a dairy product. At this point, I sometimes add cocoa, chopped chocolate, or another fruit such as strawberry or peach, or some flaked coconut. Also, a mix of melted chocolate and coconut oil makes for a great homemade ice cream shell topping.
  3. Where are you located? There are some very acceptable reasonably-priced real couvertures on the market. I honestly don't see the point of using compound chocolate. I'm sure we could suggest some good couvertures that won't break the bank, depending on your location. I am a hobbyist, so don't have access to large volume discounts, and I have been very happy with the couvertures and the customer service at Albert Uster. I recently switched to the Felchlin (a step up, both in quality and cost, but still fairly reasonable), but the Orchid products were quite acceptable and very economical. The Orchid line is not going to give you the same nuanced and different flavors that you might get with a fancy single origin chocolate, but it is a good straightforward chocolate flavor that would be a big step up from a compound chocolate, and is easy to work with. I only order once or twice a year, but the rep for my region would either drop off at my office or meet me somewhere near his more frequent customers, so I never had to pay for shipping, although it would sometimes take a couple weeks to arrange a time and place. I just learned to order well before running out.
  4. I used the company linked above a couple years ago to do transfer sheets with the logo for the medical practice I am a partner in, and they did a great job and prices were quite reasonable. The process was easy - I did a single color, and just sent them an image of the logo and a sample of the color I wanted.
  5. tikidoc

    Coloured fat soluble powders

    Who do you like in North America, other than the Power Flowers?
  6. I was thinking of just putting some gorilla glue on the end of the popsicle stick the next time it comes out.
  7. What are you guys using for the piece you put in the mold to create the effect? I used the popsicle stick in the molding compound and the stick comes out.
  8. tikidoc

    Melanger experimentation

    Maybe the problem is too small of a volume? When there is not a lot of stuff in there, it tends to get caught up on the center part and wheels.
  9. Think I could get a reservation at the Red Hen??? oh , never mind, that’s Lexington...
  10. I had a friend and her daughter over to learn some basic chocolate making today. I was worried that Florence’s humidity would hinder tempering, but between the dehumidifier in the basement and the EasyTemper, we did ok. I played with the dendritic stuff a few days ago and finished them up as well. I was pretty happy with the results! The dendritic ones were molded in a chocolate I made in the melanger, the first time I have used it to make shells, and they came out well! Nothing fancy for fillings (PB/chocolate) we were concentrating on learning about tempering and shelling.
  11. I like gfweb’s idea. When the weather is dreary and cold, a nice summery truffle would make a good pick me up. A taste of the tropics when it’s cold and snowy. If you like how that truffle turned out, embrace the summer.
  12. What do you mean by “overtempered”?
  13. tikidoc

    Melanger experimentation

    Thanks, Kerry!
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