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  1. Jim, you've really taken testing to a whole another level 😄I'll see what I can do but as said, please don't hold your breath. I wouldn't bet on myself being able to solve the peach PdF matter. Jams and jellies are made here, sure, but I guess people use something else to make them? Grocery stores for example carry pouches, some of which have carrageenan, some xanthan etc as the jellying or jamming agent. There's also one that has pectin, but it also has already sugar, apple acid, natrium benzoate and benzoate-acid in it. I think I'll just order it online sometime so I get pure pectin and don't have to guess the amounts. A simple agar "PdF" made with peach puree, little dextrose and lime juice already shows that you need something to punch up the peach flavor, as Jim and Kerry suggest.
  2. Yep, I'm not expecting much from the peach PdF, but one reason to try to reduce sweetness is to see whether even the more subtle fruits could work better. Unlikely that I'll figure this out! Pectin seems to be very hard to find over here so we'll see when I get to that experiment, but will report back nonetheless!
  3. I don't have anything specific in mind, thought the readings given by @Jim D. earlier in this thread made me hesitant, when combined with the willingness to try make something more fruity and less sugary tasting. If it's possible to achieve a PdF like candy that tastes much fruitier, uses less sugar and has the same or better shelf life is interesting. I've got some peach puree, citric acid and dextrose. Just need to track down pectin and will expirement and see how it turns out. Thought about trying with agar but I guess that's going to be a different texture etc.
  4. Interesting variations in terms of availability and pricing of such a thing as sugar. Certainly understandable that you've had your fill of PdF experiments! With the sorbitol replacement and added dried fruits, were you happy with the fruit flavor and level of sweetness, or were you hoping for it to be further reduced?
  5. That's my understanding as well, 75% the sweetness of sucrose for dextrose. No absolute objection per se on sorbitol, though dextrose is much much easier to get and seems to be considerably more affordable. I think there may be some issues with sorbitol if added in bigger quantities too, as it's labelled as "laxative" so you may not really want too much of the stuff in a PdF. At least in Finland, if you have over 10% of sugar alcohols (which sorbitol is) in a product, you even need to say on the label that "too much use may result in laxative effects". So my thinking was, how about replacing a larger percentage of sucrose with the stuff that is easily available, instead of a smaller percentage with stuff that is not as easily available. You haven't happened to run any aW tests with powdered dextrose when used in PdFs?
  6. Been going through this and other pate de fruit threads here. @Jim D. experiments and reports are extremely helpful and much appreciated. 🙏 I was wondering, for shelf life's sake, what would happen if you replaced for example 50% (or something along those lines, however much is needed for better shelf life) of the regular sugar with, say, dextrose? I'd think that would help with aW and shelf life, and also make it somewhat less sweet. Any gaps in that logic or something that makes it a bad idea? Obviously there are other sugars that are less sweet than regular sucrose, but I guess that'd be the first choice before going into the E-number territory.
  7. Thanks for all the replies and thoughts everyone! I shall investigate the temps of the CCBs more closely. The CW colors are not solid at room temp but liquid, since they are mostly rapeseed oil. For example yellow has rapeseed oil, coloring E100, thickener E1520 and soy lecithin as emulsifier. With this limited experience, I wouldn't really recommend these CW liposoluble colors to anyone. Much better choices out there, and you don't really seem to gain anything by going with these I'm afraid.
  8. Tried to find discussions on this but couldn't find, so here goes. I haven't been able to produce full molds where all 32 pieces fall out, or even close really. It's been a play between banging the mold onto a table, putting it into the fridge, flexing the mold, and then banging some more to get the pieces out. I think it was @teonzo who has been saying that polycarbonate molds shouldn't be put into the freezer. I've avoided that to not damage the molds, but I'm wondering if it's really good to bang them onto a table either, or the bit of flexing one may do to get pieces out? Do those things really damage the molds or is it something they can handle for years?
  9. I've been playing around with Chocolate World colors, some success and some less. One peculiar thing I've gotten a few times is this sort of shaded ring around the color. Anyone have any ideas as to what may be causing that? I'm not entirely sure but I think I may have had that happen only with the tablets, so I'm wondering if it could be related to the latent heat of crystallisation matter? I'm mixing the color into cocoa butter, which I temper with CB silk before applying to molds. On a separate note, are you all using colors or colored cocoa butters without any other fats present? These CW colors are rapeseed oil based, and I'm wondering if it'd be much better to be using ones in some other form (without some other fat intervening) if mixing your own? I think next time I think I'll try Power Flowers. Does anyone have experience with them? What's the "filler" ingredient in them, or am I delusional in thinking the filler matters at all really? Also a big thank you once again for all the help and discussions that have been going on here over the years, immensely helpful.
  10. Duh, I don't know but for some reason I don't think I had registered that there were 135mm versions of the 2295 for example! Chocolat Form replied that the GL line is slightly thinner material and therefore less resistant than the CW line. They're also 131mm (instead of 135mm) and limited in terms of models. So I guess there isn't an absolute reason why they'd be just for domestic use, if you can just find the designs you want (they do make GL molds from any design if you order at least 500 pieces).
  11. @teonzo or others in Europe, do you happen to have ideas of where to find precision induction cooktops similar to the Paragon? I can find it from Amazon.com but it doesn't offer shipping to Finland at least. There's the Polyscience / Breville cooktop, but that was something like 3000 euros so obviously not great for acting as a melter. I can get for example a Martellato or Mol D'Art 6 litre melter for around 400€ shipped, but wondering if there are smarter solutions as Teo thought with the Paragon.
  12. On the Greenline molds, in my amateur opinion, they feel quite like the regular Chocolate World molds as DeDe said too. They are 4cm narrower, so for example the GL109 holds 3 x 8 chocolates, instead of the regular 4 x 8 pieces. I've asked them why they are labeled for domestic use only as Kerry noted. With my very limited experience and small batches I'm perhaps even leaning towards the GLs being easier to use and handle. I think it's advised not to touch the underside of the molds to not heat them with your fingers, so the CWs are quite big to handle. The GLs you can hold from the sides with one hand since they are narrower.
  13. Thanks DeDe! Good to hear you feel they're equally sturdy etc. Surely if there's a need to be real precise with colorings, then yep, that green isn't going to help it. I'll actually get my mold shipment on Wednesday, went with GL109 in addition to CW2295 and CW2184 for bonbons, to see what the Greenline is like. I shall report back here in case there's anyone interested if my (also non-professional to be sure!) findings are the same as yours.
  14. Jimb0, that is all extremely helpful, thank you. Hadn't noticed the badge before, good to know. I'll leave that site out now then, not worth trying one's luck. I should've checked all the Amazons too more carefully but had missed that one! Should always go through at least .co.uk, .de, .com to see what has what you're looking for.. Anyway, Amazon.co.uk and .de do ship to Finland. It looks like there's no shipping costs from Amazon.de, which is rather peculiar since it does say they're shipped from the US.
  15. Their website seems to have been down when jimb0 you were looking, it's up again now. So they have for example Premier 11lbs tilting model and Premier 8lbs model available, others as well in the chocolate category actually. It rings some alarm bells when for example the reviews on those machines are half a dozen and according to the site, all posted on the same date. Unless there are some who have bought from them then probably better to try and find it from another source. Happy to hear if anyone know any with reasonable shipping to Europe!
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