asadus

Thanks for your reply. Say if I make a chocolate mousse cake for a local cafe and deliver it frozen. How long should they leave it to thaw prior to serve customers?

Hiya, Not sure if I can ask here. I wonder how is frozen mousse cake served (frozen before spraying chocolate in order to have velvet effect)? Will mousse get runny when deforsted?

Guys what do you think about this; http://www.keychoc.com/melting-tanks.php I'm interesed in the one with 8kg capacity. Price £335 + (20% taxman cut) £67 = £402. =$608.

Thank you all for taking time and coming up with your suggestions. @Edward J..... I've heard Dry bain-maries consume less power and a thermometer can be stick in for accurate temperature reading. Thanks for you advice taking heating blanket in bed, but I'm married and got a gorgeous wife to keep me warm in bed . @Pastrygirl.... Thanks for the idea to melt chocolate over simmering water and dump it in melter as chocolate melter are tad slow. I'll keep things in mind you mentioned about different gastronoms size. Just out of interest watch this DIY revolutions; and this;

Hiya, Guys I've been looking for table-top melter around 6,9 kg capacity. Mol d'Art, Keychoc etc etc I can get one around £500 - £600 which is way expensive for me. I'm wondering if I can use this; http://www.ebay.co.uk/itm/WINTER-SPECIAL-2-Single-Dry-Well-Chocolate-Tempering-Melting-Bain-Marie-/390687065373?pt=UK_BOI_Restaurant_RL&hash=item5af6c3851d I was watching chocolatier Paul A Young vidoe and noticed wet bain marie is used in his kitchen. @ 0:50 Here is the link; If a wet bain marie can be used for chocolates this can be a much cheaper option for me. Thanks.

Exactly. I had the same grin when my chocolate souffle arose at first attempt. I was on my own smiling like an idiot .

Re-tempered by introducing seeds.

opss forgot to attach this show off photo.

Thanks to Gfron1 and YetiChcolates I took the plunge and gave my rock sold left over chocolate a go to cap my mould. Amazing result (for me).. and the chocolate came out in one go despite I sprayed my moulds with coloured cocoa butter. And here is a bit show off one heart shape praline polished wit bronze shimmer powder

Thanks gfron1. When you said " I would start from scratch " does it mean I can reuse same left over chocolate, melt it and re-temper it with seeding or whatever method. Can't believe it's 02:00 in the morning just came back from work turned on laptop just to check my answers. Wanna get on top of it next thing in the morning.

I managed to get some Belcolade Lait Clair sample with my order. I am working with Lait Selection.. I liked Lait Selection over Lait Clair. I found Lait Clair bit milky but very different taste. May be it's just me.

Hiya, I don't know should i start a new topic if I need to ask something of should I just jump in to already created thread related to the questions I have in mind? Forgive us I wasn't supposed to post my question here. This is my 2nd attempt working with chocolate and 1st time to work with polycarbonate mould. I've managed to temper chocolate pour in mould, crystalised and fill up with ganache. During all this process my tempered chocolate in stainless steal bowl has gone rock solid. My question is can I melt the rock solid chocolate and and retemper with seeding method? Cheers.

Thanks Kerry.

Aaaaa you are the star. I'm bit confused about the code.. Which code do you use,, G or J... Thanks,

Hiya, I'm a newbie and hopping I'm not posting my question on wrong forum. I was wondering if anyone had any exprience with Belcolade (35% Milk Chocolate) Lait Selection (O3X5/J). Particularly with moulds and in ganache recipes. This Belcolade Lait Selection in UK is sold with the code O3X5/J. J represents 3 dot viscosity. Any feedback is welcome. Thanks.