Jump to content

fandi1

participating member
 View Profile  See their activity

  • Posts

    22

  • Joined

  • Last visited

 Content Type 

Posts posted by fandi1

    Chocolate Truffle Shells and Filling Tray

    in Pastry & Baking

    Posted · Edited by fandi1 (log)

    Well... I'm not that handy....BUT.... there is a place near my home that sells aluminum and food grade metal.  and they do cuts and dril. Problem is that if you look at YouTube video you will see that there is not only a hole but an indentation  so the plate would sit on the truffle with max contact. Otherwise i would cut and dril it my self. Monday i will order box of truffles and rake a tray to this place to make sure they cut and drill it correctly

     

     

    Chocolate Truffle Shells and Filling Tray

    in Pastry & Baking

    Posted · Edited by fandi1 (log)

    Hi all.

    I am looking for Dark Chocolates Truffle Shells. I was able to find some at AUI, Qzina and some other places. However i'm looking for a best price. so far, Qzina is the lowest at $65.44 per case of 504  (in US) plus flat $25.00 for shipping any size order. Needless to say I am looking for a lower price. Can anyone help?

     

    Also, I am looking for a Filling Tray.... the only one i was able to find in US so far is at AUI. However, 193.56/EA is a little to steep for me.... or a lot steep. This is nuts... a small sheet of steal with halls in it for so much money. :(

    i know for a fact the filling tray is great to use if you planning to fill lots of truffles. here is link to YouTube

     

    youtube.com/watch?v=4H5q0aItEio

     

    i did not put WWW. in front of the link so that video does not populate my post ( i don't know if YouTube is allowed)

     

    So, if anyone knows where i can get both items for lower price I would really be appreciative.

     

     

    thank you for the look at my post

    regards

     

    EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!

    in Pastry & Baking

    Posted

    On 10/13/2015 at 8:19 AM, Kerry Beal said:

    Finally got around to making a YouTube video on the cocoa butter extraction - not going to win any Oscars! So far my experiments with the Piteba press have been an abject failure - but I'm hoping when I get some truly raw beans that I might have some success.  

     

    Here is the video

     

    Hi Kerry,,,,

    what kind of Indian spice grinder are you using?

     

    Colored Cocoa Butter: The Topic

    in Pastry & Baking

    Posted · Edited by fandi1 (log)

     

    Thanks for the reminder about the colours - knew there was something I had forgotten.  Each is with 100 grams of cocoa butter no more than 40º C.  

     

    Chocolate brown

                8 grams red

                6 grams blue

                4 grams yellow

     

    Yellow

             8 grams yellow

     

    white 

     

           10 grams titanium dioxide

     

    blue

       

          8 grams blue

     

    red

     

         8 grams red

         3 grams yellow

         20 grams dark chocolate

    Hi Kerry,

     

    I see that your ingredients make up more then 10% of CB. does that make your colors thick?

    Have you made any green CCB? if yes,,, can you post ingredients please?

    Plus,. can you tell me if your colors are opaque or translucent?

    By adding chocolate  is it safe to assume that colors are opaque?

     

    sorry for machine gun questions

    Colored Cocoa Butter: The Topic

    in Pastry & Baking

    Posted · Edited by fandi1 (log)

    Welcome fandi1 - I for one would love to see your paint booth.

     

    I think perhaps your cocoa butter is a bit warm - try about 95 F and see if that makes a difference.  

     

    Thank you Kerry Beal...

    I will take pictures of the paint booth and post tonight after I get home.

     

    question though.....

    i thought that if I'm using a spray gun... air in the gun (kind of ) tempers CCB.  you are saying that there is a greater chance of CCB being tempered if I start from 95F? correct?

     

    I was planning to start over and temper my CCB. I just finished my hot box and I was planning to get CCB tempered like dark chocolate one time (do a full temper sickle) let it get hard and then keep CCB in my hot box at about 90F all the time.. guns would be at about 95F (lover rack). what do you think about that?

     

    My thoughts about CCB is that lots of people talk about it. There are lots of forums about it. Every one has there own opinion about this matter.

    I would like to put this question to rest ones and for all.

    I know that here are people who take chocolate making to the next level and I, for one, am working on opening my own business up. However, I am a person who don't have to much money, and would like to make my candies perfect before I open up. 

    Colored Cocoa Butter: The Topic

    in Pastry & Baking

    Posted · Edited by fandi1 (log)

    Hi all....

    I think this is my first post but I am a long time reader. I think this is THE best (BESTEST) LOL forum out there and everyone are very helpful. I would like to thank everyone for explaining everything without jumping on newbees. THANK YOU.,

     

    I would like if possible to get help with colored cocoa butter. Here is my problem. I got my CCB from http://shop.chocotransfersheets.com/.  I use my CCB on candy molds most of the time. 90% of the time candies don't stick to the molds when they are ready to come out. If they do stick. it's just very little. problem that I have is that even if I let my candies rest if I barely touch them I get a finger marks and cocoa butter melts. I don't even have to hold candy in my hand for this to happen. I think my CCB could be out of temper. 

    Now, here is a process of how I make my candy shells prepared for molding.

     

    1. my CCB is at high 90F low 100F. I shake well I use two types of air guns (.8mm masters and 1.5mm full size gun) both at about 40 psi BTW. I love use      1.5mm it's fast so if I need to make 5-10 molds of 3X5 it's fast and even.

     

    2. Gun is at 90-100F, I spray CCB in to the molds let it crystalize, scrape, clean and let it sit for about 2 hrs. 

     

    3. fill molds with tempered chocolate. shake out, clean let crystalize, 1-2 hrs later perfect shell for candy,

     

    4. then usual .... fill with ganache, close, take out... done...

     

    next day if I touch my candies I get the problem that I am trying to address here.

     

     

    ALSO, if anyone interested, I made my own warm box 36inx24inx18in (91cmX61cmX46) that I can keep any temperature constant in for less then $200.00.  And paint booth  for less then $100.00 I can post pictures and how to.

     

    I am trying to find out how to post pictures here... I will include  a picture of my candies when I do

×
×
  • Create New...