chocochoco

I have looked at the Gobel cutter on the Kerekes website. From the pictures, the blades look longer than the ones from the meilleurduchef's cutters. These ones seem to have the blades flushed with the frame. Could you confirm? If this is the case, then I think it would be easier to mark with the Gobel cutter. Which one is sturdier?

Hi Kerry, which brand did you buy, Mallard Ferrière or Matfer? https://www.meilleurduchef.com/fr/achat/confiserie/materiel/decoupoir-caramel/mfe-decoupoir-caramel-inox.html https://www.meilleurduchef.com/fr/achat/confiserie/materiel/decoupoir-caramel/mfr-decoupoir-caramel.html How do you like it? Could these caramel cutters be used to cut praline (nuts and sugar paste) mixed with chocolate, or gianduja slabs? Thanks, Omar

Hi Kerry, have you tried the Krebs LM25 or LM45 food sprayer? http://www.krebsswitzerland.com/food-spray-guns/krebs-lm45.html Or if anybody has tried them, how did you like them? Thanks, Omar

Hi Kerry, When spraying molds that are going to be shelled with dark chocolate, we have to spray a layer of white cocoa butter after spraying the other coloured cocoa butters and before filling with dark chocolate for the colours to show. Have you shelled with white (ivory) chocolate instead of dark? Is it the same procedure? Or is the white cocoa butter layer not needed? Thanks, Omar

Do you think using the smaller nozzle would give too much blocking nozzle problems while in use?

I use the red nozzle - I seem to recall it's a size 6. The Fuji comes with the yellow nozzle, set #4 (1.4mmm). The red one, as you said, is set #6 (2.2mm). Did you try the yellow nozzle? Why do you prefer the red one to spray coloured cocoa butter?

What nozzle size do you like or prefer to use? Thanks, Omar

Hi Kerry, Do you still think the Fuji is the best option for chocolate/colored cocoa butter spraying? Are you still happy with it? Thanks, Omar Yup - still loving it. Have learned more over time about keeping it from blocking up which is great. Is the Fuji an external (like Badger 250) or internal-mix spray gun? Do you have any tips you could share to avoid blocking? Thanks a lot, Omar It's internal. The blocking problem comes from the coloured cocoa butter that's left in the gun after use. I used to have to do a whole lot of heating over and over to try and get it going. Now I do this - put finger on outlet and push trigger - contents regurgitate into the cup allowing you to wipe them out of the cup. Heat and repeat until clean. Hi Kerry, Do you temper/cristalize the coloured cocoa butter or just melt it at 40C/100F before spraying it on molds? If I want to smear coloured cocoa butter on molds, it will have to be cristilized before, won't it? Thanks, Omar

Hi Kerry, Do you still think the Fuji is the best option for chocolate/colored cocoa butter spraying? Are you still happy with it? Thanks, Omar Yup - still loving it. Have learned more over time about keeping it from blocking up which is great. Is the Fuji an external (like Badger 250) or internal-mix spray gun? Do you have any tips you could share to avoid blocking? Thanks a lot, Omar

Hi Kerry, Do you still think the Fuji is the best option for chocolate/colored cocoa butter spraying? Are you still happy with it? Thanks, Omar

Hi RWood, Do you also find the butter ganache firmer than the cream one? Do you like the butter ganache's texture better? Thanks, Omar

Hi Matthew, How do you like the butter ganache compared to the cream ganache? Have you tried two similar or same flavor ganaches (i.e. orange) side by side, one being the butter ganache and the other the cream one? Which one did or do you prefer, based on flavor and making/production process? Thanks a lot, Omar