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  1. Yup. I paid about twice as much for mine, though I couldn't have survived thus far without it as it's been used in conjunction with the melter to handle the chocolates. In addition to being very nice to have for all things sugar. I tried to ask about the Rocook and whether it works essentially the same as the CF, but I never got a reply from them. It would be much much cheaper than the CF.
  2. Please let us know if you figure out that the screw feature makes cleaning much easier, even if you don't hose water through the machine! You can clean the One/Legend machines too by taking things apart, but I was told it is simply more complicated. Sounded like something you wouldn't want to do more than once a year, if even that. Though I wouldn't want to go through that hosing procedure in the clip, even if I had the facilities...
  3. Agreed, it is disappointing that for the price of Mol d'Art, you don't get a more accurate machine. Plus as you say, it's largely single purpose (though of course you can use it keep cocoa butter container, airbrush/gun or whatever you want at an OK temp. I have a pot that is 30-31cm in diameter, and you can dump a 275x175 mould in it (it's just the size that the corners of the mould lay at the edges of the pot). A 32-33cm pot would probably be very close to ideal, though mine works fine too. The CF is about 11cm tall, and my pot is about 16cm, total of about 27cm from the tableto
  4. This is something I hope am corrected if I've gotten this wrong. As far as I've understood, the removable screw really only helps the cleaning if you have a floor drain and a space that can handle getting wet so that you can hose the machine down as here: https://www.youtube.com/watch?v=L0lrePB0KOg. If you don't have that space, my understanding is that you don't really gain much if anything from that feature. The screw pump is rather large too, unlikely to fit into most home sinks? Which, if correct, makes me think that cleaning the One/Legend models are as easy as the EX models, you just nee
  5. Alright, if you can work with for example 35-37C going into the Delta then in my opinion it ought to work. Though as said, you'll need to trial and error to see where you need to put the dial on the melter to get to that temp range after dumping choc into it and having it there for whatever time your production would usually dictate. Certainly not an automatic tempering machine level of a solution, but I think better than making a mess by dumping into the Delta. Also, I'd get at least the 6kg one, which is large enough to dump 275x175 moulds. Think the smaller models don't work wi
  6. I've got a 6kg Mol d'Art melter. I'm not sure how the Delta works, but if you want to ladle chocolate from the melter to it that is precisely (for example within half a degree or something) some temp then you might be calling trouble. The melter requires tweaking and testing, and you're unlikely to get it precisely correct each time in my opinion. If it's not so precise whether the chocolate going into the Delta is slightly over or untempered, then I suppose this might work. But I wouldn't expect to get the melter to give you precisely the temp that you want.
  7. @pastrygirl any reason(s) why you're looking at the EX models, instead of One/Legend? Unless you have a kitchen where you can do the water cleaning of the machine (i.e. a floor drain) or see big benefits from being able to add inclusions (nuts, nibs etc) to the machine itself, I haven't been able to figure out the other real benefits? Curious to hear if there are other points.
  8. Not sure if there's a baseline per se, but I think somewhere around 40% seems to be fine. Can go higher for really punchy flavours, and lower for more subtle ones. Haven't tried banana, but could imagine it being a tough one to bring out the flavour? Interested to hear if you have issues with the powder getting stuck (guessing that was the issue with corn?).
  9. Yup.. Part of me thinks "how hard can it be...", while another part is screaming "STAY AWAY!!!" 🙄 Though, it sort of seems like if you skip the polishing part and accept that there'll be doubles and ones that look something other than uniformly round, that it COULD be doable!
  10. Thanks Kerry! I was going to write initially that dry ice isn't likely a solution this time, as that seems pretty difficult to get your hands on over here at small amounts. Need to think about ways of rigging the cooling air somehow then, not sure it's worth thousands of euros to have that from the factory..
  11. I've read these threads about panning, and I'm wondering how essential is the availability of blowed cold air? If you decide that you don't need to get into polished items, but only covering with chocolate and then perhaps some powder if wanted, but no polish. Do you then still need the cold air? Can you work around needing that by starting with fridge temp 0-5C or for example 10-15C temperature items that you want to coat? Or does that result in big lumps when you pour in warm choc or some other issues like having to fridge them between coatings? I'm not sure if I'd be handy enough to make so
  12. Can't remember if it has been exactly that, but I've gotten something along those lines a few times. Though unplugging once has worked for me. Have no idea what the reasons behind that error may be.
  13. @pastrygirl and @Tri2Cook, and whoever else might be using CW2295, are you having problems getting release marks on your chocolates? I don't have particular issues in unmolding either, but I do have a pretty consistent issue of release marks. You can see them especially well if you look at the empty mould against light, clearly shows the small areas of "grey". I'm not implying it's the mould's fault by the way, it very likely is not... 🙄
  14. @sbain Did you ever get a ICB Chocotemper? Would also be curious to hear what kind of issues there are in general or especially with these machines that @Kerry Beal was referring to? Is there a significant difference between for example a Selmi (or some other brand that has tabletop ones) and a ICB machine?
  15. Probably dumb questions, but could you use a Pacojet to make ice cream and then place it into a holding container and serve (i.e. be scoopable) from one of those ice cream parlour "cold desks"? I think those operate around -18C (at least some), though I wouldn't wonder if it's quite a bit less in reality and normal operation? But does Pacojet ice cream work well if served from that kind of temperature after it's been held there for whatever time? Can you make recipes in PJ that work in that kind of environment? The fine dining setup is different as @teonzo has talked, and one would likely be b
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