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Everything posted by tikidoc

  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. 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. 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. I received the replacement bowl, and I think it is fine. Supposedly it is a different bowl, but it appears that the plastic at the top of the stalk in the middle of the bowl where the wheel assembly sits has been shaved down, allowing the wheels to sit on the bottom of the bowl. Have not used it yet, but I anticipate it will work fine. Which brings me to another question. People have been discussing using sugar or other things in the bowl prior to making chocolate, to “season” the bowl. This was not an issue with the full sized bowl that came with the machine, since it was used at the workshop. I was not able to find any instructions for this on the site, and the bowl did not come with any paperwork. How much should I use and for how long?
  13. Where do you find metallic colors? Which powders are everyone using?
  14. There has been a lot of talk lately on the forum regarding using home made colored cocoa butter. I’d love to learn how to do this, preferably with basic materials available on Amazon and other websites. I’d like for this to be another “share your experience” thread, so feel free to discuss the “flowers” designed for this use, but I personally would rather start with less expensive options. What products do you use? How much do you add to the cocoa butter? Do you strain it, and if so, how? I’m thinking I would try the pantyhose idea since I have a clue unopened packages of them in a drawer somewhere, and they (happily to me) seem to have gone out of style. I have done a few google searches, with very little success. It appears there may be some info on YouTube, but I have painfully slow internet at home, limiting streaming (we live in the country).
  15. Pretty sure it was from 2016, from what I could find. It’s not in their current catalog, which is why I checked eBay. I didn’t find any chocolate molds at all on the current ikea site. Also, if you search this forum, you can find links to a number of websites selling molds (polycarbonate) that are likely much higher quality, which will last about forever if you take care of them. Many of these sites have literally hundreds of different molds.
  16. https://www.ebay.com/itm/IKEA-Vinterkul-Chocolate-Molds-Set-Of-3-And-1-Smoother-702-576-95/292437401005?hash=item4416a09dad:g:Hk0AAOSwhcNad7nE
  17. To clarify, the problem is how the wheel assembly sits in the bowl, NOT the machine. It is supposed to work on either machine. When I notified them of the problem, they attempted to troubleshoot and asked me for photos. Their initial theory was the scrapers were too long (they weren’t), then that the problem was the fit of the bowl on the machine (not that either). When the wheel assembly is put in the bowl, it sits too high and neither the rollers nor the scrapers touch the floor of the bowl. There is probably 2-3 mm clearance. So there is no way it would grind stuff. The fit was the same whether it was sitting on the table or on the machine with the spring loaded screw attached.
  18. Slight update on the small melanger bowl. At their request, I sent some photos. They initially thought the scrapers might be holding things up, but the scrapers actually had more clearance than the wheels. I think the issue is in either the height of the tube in the center of the bowl or in the plastic part in the center of the wheel apparatus. They also had a concern that it was not fitting correctly on my machine, but the problem was apparent before even setting the bowl on the machine, and the spring loaded screw did not help. So I sent the bowl back yesterday, and I am awaiting a replacement. I’m glad I asked them to hold a replacement early in the process of troubleshooting, as they are now sold out. Given how fast they sold out, I would expect they will be making more...
  19. I got mine yesterday. Unfortunately, the wheels don’t make contact with the bottom. There is 2-3 mm clearance. I have emailed and am waiting for a response.
  20. Lucky Peach did an alkali noodle recipe. This is a link to an adaptation. https://www.google.com/amp/s/craftlog.com/us/cooking/homemade-ramen-noodles-from-scratch-35bbM%3flayout=amp
  21. Bhavani said it would be on the website soon.
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