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    Wenatchee, WA

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  1. I second the Elbow as instructor, it would be awesome to get some instruction from him. Also this venue area looks amazing Rob!
  2. YetiChocolates

    How do they do that? (the bonbon thread)

    This literally made me laugh out loud Kerry, damn that’s funny.
  3. YetiChocolates

    How do they do that? (the bonbon thread)

    I was in your shoes for many years...I like to attribute my success to scouring these threads, reading lots of chocolate books and lots of trial and error. I was however fortunate enough to attend my first workshop back in 2013, but since that is not an option, you can still gain a ton of knowledge from reading the threads on this website as they are a wealth of knowledge. I’m guessing now youtube would be a great resource if you are a visual learner. And just know that everyone has differing opinions on how to do various techniques, so ultimately you have to find the method that works the best for you to give you the results you are looking for. Not sure your experience, but just be prepared that there will be times that you will do the same thing and get a different result. I’ve been dabbling in chocolate work for 12 years now and I’m still learning that little things (i.e. temperature, humidity) will throw things out of whack. But if you enjoy a challenge, keep at it, you’ll only get better with time ☺️. And if you don’t have a copy yet, I would highly suggest getting Peter Grewelings “Chocolates and Confections” book. I consider it my chocolate bible and reference it often.
  4. YetiChocolates

    How do they do that? (the bonbon thread)

    These are pretty darn impressive. When people say my chocolates say they look like jewelry I should show them these!
  5. YetiChocolates

    How do they do that? (the bonbon thread)

    Here is thechocolatelab showing a different technique to get a somewhat similar result as what @Kerry Beal has been doing, though with a slightly different effect.
  6. YetiChocolates

    Melanger experimentation

    I use a Hamilton Beach food processor for pre-grind, works well for nuts, which is primarily what I’m using the melanger for. @tikidoc curious to hear what they say about the clearance issue...
  7. YetiChocolates

    Andrey Dubovic online classes

    Green works dishwashing liquid...
  8. YetiChocolates

    Andrey Dubovic online classes

    Ok... I’m now a convert. I decided to wash my molds with soap and buff the water out with a cotton ball (because of the calcium content in my water) and I have to say the chocolates do come out pretty shiny! Here’s a couple photos. And it cuts my cleaning time in half so I’m pumped!
  9. YetiChocolates

    Water Ganache

    Thanks Kerry!
  10. YetiChocolates

    Water Ganache

    Did you use the greweling recipe as in your previous posts or something different?
  11. YetiChocolates

    Andrey Dubovic online classes

    This is why my mantra is “I am not the master, chocolate is the master”
  12. When you say NRA, are you referring to National Restaurant Association? Because my mind definitely defaults to a different acronym... I think finding a space big enough with enough tools to work with for attendees, or if there is a shortage of equipment be up front so folks know to bring more of their own...we ran into difficulties in lack of equipment in Niagara this year. Maybe demoing how to mix your own cocoa butter using powders (and people who are interested could purchase and bring powders if we can’t get donations/samples? - just a thought)
  13. YetiChocolates

    Andrey Dubovic online classes

    That’s interesting. I can usually spray 4-5 molds at a time before I need to reheat my gun, so I typically swap back and forth between handpainting and spraying. When I splatter I can get around 10 molds before I have to reheat. Not sure if the type of gun has anything to do with it as well? I also feel that everyone has a different technique and can get similar results so it is hard to ascertain what are the best conditions to create the best result. I feel I have been having good luck with what I’m currently doing so I’m just gonna keep doing it for now
  14. YetiChocolates

    Cream cheese ganache?

    I use a variation of a butter ganache recipe in Greweling’s Chocolate and Confections book and then substitute cream cheese for butter. I make a strawberry cheesecake and use strawberry jam, cream cheese, white chocolate, strawberry freeze-dried powder and some strawberry vodka and some citric acid.
  15. I fill a sink with hot water, add the molds, then rinse and wipe the water out with cotton balls, then polish with 90% alcohol. Never use soap. I have to wipe out the molds right away because the water in my space has a fair amount of calcium in it. I do agree that it’s funny how we all have different techniques to clean molds! As for cocoa butter, I have a dehydrator that I warm my cocoa butter and keep my gun in, and have it set at 95F. When I get ready to airbrush I take the cocoa butter out and shake it a few times then use it in the gun. Rarely do I have issues with sticking. As for handpainting, I’ve become a lot more diligent at checking temps before using and making sure it’s below 90F, and have had much better success.