Victor Antonio Padilla

Hi everybody, Sorry for resurrecting this post. I would like to start moving from traditional fat dispersable products to naturally derived ones, just wanted to know if there are already experiences about this. My primary concern is what to use to create white/opacity, I was thinking about using very fine corn starch (hoping it won't clog my airbrush).

I just received my delta, and have a HUGE problem. Accidentaly entered into program mode, and can't edit any delta point. Now the tempering machine goes up to 42 and then tries to go down to 27.9 (incredibly low) of course I can manually change it when it does that but I cannot temper automatically anymore. Is there a way to reset settings to factory values?

So I was doing chocolate dipped pate de fruits with two different fruit layers and dipping them in chocolate. Problem is the next day I felt the part that touches the chocolate felt somewhat crystalized. I was wondering if this is normal (like when you make cordials directly on chocolate).

I love your ¿ruler? system would like to know where did you get it. To continue in topic this is the last thing I did about two weeks ago, I have not been very creative since that day, have a deadline soon and I get somewhat blocked.

Please also consider making videos for us who live abroad!

Nice book choice, I started with Andrew Shotts then Greweling / Notter

Just to report some progress. I left them for 24 hours after extra drying the starch. No more soaking and all the bottoms are firmly crystalized. I've had to re cover them twice because every twelve hours or so, the starch dissapeared (maybe the starch is still not dry enough? Or didn't cook the syrup enough?). Current state is the upper parts have partially cristalized, I will leave them covered for 6 more hours and see if they get completely cristalized and we can call it a success.

Thanks a lot, tomorrow I will try to make them again and will report back

Hello, I've been trying to make these liquid center pralines using starch and then covering with tempered chocolate for the las couple of days. I am having problems when I pour the syrup in the starch holes. I've managed to make it in a way that it doesn't penetrate the starch(sometimes), but when I have to cover the filled holes with more starch it just goes trough the liquid, it doesn't stay on top of it. Almost forgot, if anyone has thought in a way to put them in a painted mold (with the chocolate shell already of course) I would like to read your experiences before I start experimenting myself. Hope you could give me some advise. Greeting from Peru P.D.: I don't post much in the forum, but I do read it and appreciate a lot any help you can give me, much of the advise you gave me took me from failing with painting to this: (many thanks to Kerry and everyone that helped me)

Hello, Today I found here the Wagner W550, I looked for the ones mentiones in this thread (120 and w180p) witj no luck. W550 is still in my bucket but would like to know if you can give me an opinion about it, I am currently spraying colored cocoa butter in a lot of molds. Maybe later I'll start spraying chocolate too for other kind of confections. Any help would be really appreciated.

Hello guys, This is more like a thank you post to all of you. Took all your advises seirously, and got some results, I really think I got it right this time. Sadly I had to start all over because not even tempering or marble worked saving yesterday's work, and that white thing never got away, so today I starting by calling a lot of people and found another provider for the titanium dioxide, anyway, an image speaks for itself (right one is today's obviously) Once again thank you. PS.: I have something else to ask. Some days ago my airbrush compresor died. I want to buy a new one to work with cocoa butter and also change my current airbrush as it not designed for that either (it has a 0.3 tip so you can imagine how much time consuming it is to use it to airbrush molds). I don't have a big budget and what I can say is that I like to buy a syphon suction one (I really prefer them because of how easy is to change colors). If you can give me some advise in what I could buy I'd really appreciate it. I can't physically go to any store in US but can order in webpages and sent them to a freight forwarder I use, so It has to be something I can buy online.

Yes, it is actually a store that sells all kind of colours not only chocolate stuff. Even the coloured powders they are probably not specific for cocoa butter they just sell them as fat soluble, sadly they don't state anything about the titanium dioxide. I will try it again from the start, if it doesn't work will try to just use white instead.

I will try to do that, thanks a lot for the tip. I actually don't mind starting again, I have more cocoa butter and more color powders (other colors at least). The problem is, even at low temperatures I had that white stuff on top from the begining as soon as I added the titanium, how may I get rid of that white cast, or is it normal of the titanium dioxide? As I said, yesterday with no titanium everything went smooth with no white stuff on top altought it was translucent. That's why I am starting to think maybe the titanium I am using is not right for this use (sadly there is no other place to get other brands).

First picture is somewhere between 40º and 35º don't remember the exact moment of the picture melted it to 40º added the powder then started with the inmersion blender and added the titanium. Even thought it starting getting colder I always had that white stuff on top. Second picture is after i heated more just to see if the titanium can join completely, I most probably overheated (Last time I checked I reached 55º or so) the white stuff never dissapeared. I still have it here the colored part has separated with some in the bottom, kind of solid and dark yellow butterish liquid on the top.

Just to update, everything went horribly wrong. Don't know if I did something that I shouldn't. Yesterday went testing only powdered colors without titanium dioxide color blended well with the cocoa butter. Today the powder appeared to combine but when I added the titanium dioxide altought the color became kind of milky I got some white cast in the surface: I never got rid of it, no matter how much I blended. I read that maybe with some extra heat It could blend but still no luck. Tired I just let it sit after a while everything started precipitating so it was kind of orange in the surface and pink in the bottom, I tried not to combine again everything just to take a correct picture, blowing revelead the color down the surface like in this picture (half orange, half pink after a blowing, and still with those white lines) Please help me, I want to know what I am doing wrong. If there is a problem with the titanium dioxide I am using I don't think I will be able to get another brand here in Peru (also importing edible products is horribly dificult, so buying directly from chef rubber is not an option for me). Is there any other method? can I combine for example 8% powdered pink and 2% powdered (thus making the 10% required) in order to get a similar result?