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Posts posted by EsaK

  1. 1 minute ago, Jim D. said:

    I have performed the experiment once more and am getting what one might call a "consistent inconsistency."  I made Wybauw's pear recipe (Fine Chocolates Gold, p. 309).  The Aw reading immediately after the ganache was piped was 0.78.  Approximately three hours later, the same sample produced a reading of 0.64.  For someone who is quite cautious about shelf life issues, these readings are very good news.

    Thanks for posting this! I assume the temperature of the sample on both occassions was closely the same, right? 

  2. 5 hours ago, Jim D. said:


    As @Muscadellesuggested, letting ganaches crystallize for a while might produce a different Aw reading.  I have now done that.  Today I made my new "custard ganache" with fiori di Sicilia flavoring and tested it.  To my dismay, the reading was 0.85, much higher than the numbers from my experimental batch with this filling.  This recipe was for 50% custard (cream with custard powder) and 50% white chocolate.  After a few hours had passed, it occurred to me that this was a good time to try the experiment.  And the second reading was 0.68, an amazing difference.  I had a second sample, and it produced a reading different by only 0.1.  The ganache samples had been sitting in open containers, but I can't imagine there was that much evaporation from a substance so relatively viscous, after only a few hours had passed, and in a cool space--a situation that basically emulates a ganache sitting in a shell waiting to be sealed.

    I've had similar experiences and have been struggling a bit to find out the best practice for measuring Aw. The fluctuations can be quite wild. I can't come up with any other explanation though than evaporation or crystallisation "locking" the moisture over the few hours it is sitting. 

    Would be great to hear if anyone has better knowledge on this! Logically I'd think the best practice would be to emulate chocolates waiting to be capped, so sitting in open container the same time as in the shells, as Jim D. did. Container has much larger surface area though, not sure if it matters.

  3. On 7/11/2021 at 4:46 AM, Kerry Beal said:

    suggestions recently - tiger nut milk and cashew milk. 

    How does powdered cashew milk differ from just using cashews? 🤔 Drying cashew milk gets you just the nuts plus some gums etc? Or am I missing something?

  4. I'm wondering what's the benefit of having a special chocolate display case? Isn't it better to use that money towards an AC/air-to-air heat pump (I'm not sure if that's the name in the US) to cool the whole space down, get a chocolate/wine fridge and just build/get a display case without cooling? Obviously differs from place to place and what's available, but in general for example for 6-7K, you might get all of the three, instead of just the display case. That way your whole space can be kept around 20C year-round, with humidity in check (obviously big variations geographically here too) and a more personal display case. I think I've seen many US chocolatiers go this route, possibly the most known examples being Elbow Chocolates, andSons etc who I think have cases without any cooling but presumably the whole space instead. 


    Happy to hear pushback! 

    • Like 1
  5. 42 minutes ago, Jonathan said:

    So the roast turkey bonbons were absolutely ungodly. I don't think I've ever made something that tasted quite this... well see it wasn't even BAD but it was just so disconcerting. There were some elements that worked really well and tasted quite good on their own. The rosemary caramel, the cranberry jelly and even the crispy chicken skin in the base were all quite pleasant but the sage and onion ganache. Just something about it was SO offputting. I'm back at the drawing board, anyone got any ideas?


    Why not just leave that bit out, at least the onion? I'd guess that that was the main culprit of being off-putting? Rosemary/thyme caramel, cranberry jelly and crispy chicken skin and chocolate layer is already very much ticking the boxes in my view. 😊

  6. 10 hours ago, Gnulio said:

    I made a lot of test talking with the sage customer service, I made an experiment with sugar and the pan set 110 celsius slow mode. After few minutes the sugar start to caramelize. In your case how work the pan control with ikea pans?

    IKEA stainless steel pot with sugar to cover the bottom, 110C, slow mode. Sugar stays granulated after heating to 110C and staying there for 5 minutes or so. 

  7. Just now, Paul Kierstead said:

    I'm not sure I follow the problem here. It hit your temperate quite accurately. The pan was, in fact, at 50 and eventually the contents followed suit.

    And there wasn't a problem. Apologies if my post came out as if there was! The issues I had were with different pots and pans, not the one I did this quick test with. 


    4 minutes ago, Gnulio said:

    Got the same problem with them. I tried a lot of different pans and pots, lot of them from ikea. Mine has a very opposite behavior than yours, the external thermometer indicate a much higher temp than the pan control, so I burnt a lot of food. Which pan you use?

    Hmm, can't remember having the issue that way around, at least not with a medium like water. If you just put a pan in there, turn the dial to 120-150C or whatever, intensity on the highest, and a piece of some protein for example, you'll likely get quite a pretty hard sear on it, might even burn. But if you wait until the pan control shows 120C or whatever, then put your protein in, I doubt you'll burn anything. I'm not an expert, but my amateur guess is that the temperature ramp up is so intensive that it overshoots quite a bit in that phase, and if you have something in the pan during that time, it's very possible it burns? My pots and pans are from various places and various kinds (some IKEA, carbon steel De Buyer, miscellaneous stainless steel pots). 

  8. 33 minutes ago, Gnulio said:

    I don't know. I saw here on an old post another european user with the same problems. So I tought was a Eu issue. For sure mine doesn't work like the ones on youtube videos. In a lot of videos I saw the pan control be very accurate. Can you check if yours is good? Where did you buy it?

    Just did a quick test with a small pot and +5cm or so water in there. Heated to 50C. Pan control said 50C in a minute or something. Thermapen climbed very slowly to about 40C, at which point I started stirring. A few moments after and Thermapen read 50-51C. 


    Bought mine from the same place as you did. I argued with them for quite some time after realizing that it works very inaccurately with many of my pots and pans. Can't really recommend the place if you're looking for great customer service. 

    • Like 1
  9. 9 minutes ago, Gnulio said:

    The problem was that when I set a temperature with an external thermometer I read another temperature. I also tried with sugar that caramelized with the pan set at 110 degrees. With the probe control it took very long time to reach the desired temperature, for example to fry and when I putthe food it never recovered the set temperature.

    Alright. Could be a faulty one? Honestly pretty hard to say from here I'm afraid. I think, though I haven't checked this in a long time, mine at least gives the same temp with the probe and a Thermapen. I haven't deep fried with mine, but based on other stuff I've done, I would expect it to recover to the set temp pretty quickly (and overshoot some if using the speedier settings). All in all I think mine behaves more or less as expected, assuming the pans I use don't have grooves on the bottom or anything like that. 

  10. 18 minutes ago, Gnulio said:

    Is 240v? Temp control was everytime inaccurate also on probe control. Same on you? I tried different pans but nothing worked well. I sent it back to sousvidetools in uk but UPS lost the shipment so I'm waiting for refund. I don't know if I will buy it again this is why I'm asking if anyone has the eu version working properly?

    220-240V yep. I haven't done more precise testing in a long time after purchasing it, but I think a large part of my issue was that the pan temp control doesn't work accurately unless your pan is precisely like the sensor would want it to be (anything other than a completely smooth flat bottom for example). Can't remember if I have had issues with the probe control being unreliable. 


    I don't know what kind of issues did you have, what kind of inaccuracy? 

  11. 4 minutes ago, Gnulio said:

    Anyone has the european version? I send it back because the temperature control was totally inaccurate.

    Think mine is European version, at least the plug is. I swallowed my disappointment though and kept the machine, even though the temp control isn't what you'd expect for the price and requires certain types of pans. 

    • Like 1
  12. 8 minutes ago, pastrygirl said:

    I just sent in my deposit for a Selmi Color. 


    The combination of sale pricing and how much my arm hurts after Easter production sealed the deal.  My arm feels better already! 

    Did you go with the Color due to the cleaning and your kitchen having the capacity and drains to hose the machine inside out? 


    Unrelated, but I thought having one machine for white and milk, and changing them for example once a week, wouldn't be an issue. Then a CW rep told me that it is a pain in the ass to go from milk to white, and takes several kilos of chocolate to flush the machine so that white is totally white. I guess one is going to be worked with the melter still.

    • Like 1
  13. Are there people here that have Chocolate World automatic tempering machines and possibly enrobers and panning machines? I'm trying to figure out whether I'll go Selmi Legend + One + enrober, or CW Delight 24 x 2 + enrober (or possibly CW 12 which I've heard is coming to market). Or some other setup, but need to decide between these two players. I'd be thrilled to hear from owners or users of the CW machines; what you think of the quality, using them, any issues you may have had, if you're able to compare to Selmis, and any other thoughts. 

    • Like 2
  14. 15 minutes ago, Jim D. said:

    @EsaK, I just checked the price of the Control Freak induction burner.  It's about three times the cost of the Mol d'Art 6kg melter.  Yes, it would be great to have around for other purposes, but....


    Thanks for the dimensions of the various pieces of equipment.  That helps a great deal.


    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. 

  15. 7 minutes ago, pastrygirl said:

    @EsaK good to know and consider. I wouldn’t be hosing water through the machine, but would want to clean it if I had something strongly flavored or contaminated with allergens. 

    I don’t want to just get the cheapest one possible, but if the screw isn’t really necessary  I have other things to spend money on. 


    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... 

  16. 47 minutes ago, Jim D. said:


    I have seen many comments that the temp control on the Mol d'Art is not very accurate.  For my purposes that would not be a huge factor, but it's a disappointing flaw in a device that so many people swear by.  There is also the issue that, for what it does, the Mol d'Art is expensive.


    Thanks for the suggestion of the Control Freak.  I like the idea that it would have so many other uses.  I would, of course, have to get a large enough container for dumping, and it's always going to be difficult to dump something rectangular into a round bowl.  Another issue I would need to look into is how tall the combination of induction cooktop plus container would be; the Mol d'Art has the advantage that it is not as tall.



    Thanks, that's exactly what I needed to know.  Have you found the inexact temperature control extremely problematic?  What about emptying the Mol d'Art container?  Does it have an edge that allows for pouring without making a mess?


    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 tabletop. For reference the 6kg melter is about 14cm tall. 


    I wasn't asked and others may disagree, but in my opinion the melter container is not the best to pour from. It is as attached, and has this rim around it. If you pour from it, I don't think you can avoid having choc on that rim that you need to then wipe. Not terrible to be sure, but I think pouring from a pot is much easier and cleaner. 

    Screenshot 2021-02-24 at 19.49.30.png

  17. 12 minutes ago, pastrygirl said:


    "Please note that this model does not have the removable screw feature and is not recommended for any chocolate that has additional inclusions, oils, or flavors added to it." 


    Although I don't currently add inclusions directly to my chocolate, I do make a couple of Christmas items with added oil flavors (orange & peppermint).  The removable screw just looks so much easier to clean. 


    It's hard.  I quit my day job almost 7 years ago and have been scraping by, paying myself close to nothing while slowly building business and always trying to improve efficiency in methods and packaging.  I started out with beautiful, expensive custom packaging that was a pain in the butt at any kind of volume and a 6 kg melter.  Graduated to the 24 kg melter and EZ temper a few years ago but still thinking about every stir, every ladle, every stopping to temp the chocolate.  10 seconds times a thousand adds up.  My kitchen gets really hot in the summer & I was looking at air conditioning so I could do more production year-round but now I'm thinking a Selmi would be a better investment - make more product, make more money, do the AC in 2022. 


    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 need to run chocolate through it until you think you don't have whatever you want out of it is not present anymore (and come up with a use for that chocolate that has some leftover oil/nuts/other type of chocolate in it to avoid waste). 


    If you or anyone knows the above not to be correct, please do correct me! 


    • Like 1
  18. 3 minutes ago, Jim D. said:

    No, I'm not looking for the same temp.  In fact, when I add untempered chocolate to cope with overtempering, I want to be sure it is NOT in temper and have discovered that the tempered chocolate in the Delta is quite forgiving about the temperature of the added chocolate.  In other words, I can add chocolate to the Delta that is as high as 100F/37C without causing the choc to go out of temper.


    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 with those moulds, if you happen to have any.


    Another idea, get the Control Freak (I'm not sure if other induction cooktops with similar temp control exist and would work, for example the Rocook) and big pot(s) that allow you to dump your moulds into them. Gives you precise temp control, helps with other cooking/caramels, potentially easier pouring back into the Delta (IMO easier and cleaner to pour from a big pot than the gastronorm container of the melter). I don't know what the price differential would be for you (whether you could find a discount on either, more likely the CF), but maybe something to consider.

  19. 2 minutes ago, Jim D. said:

    What strikes me as workable would be to have a Mol d'Art melter beside the Delta, dump molds into the Mol d'Art, keep the chocolate at the right temperature, then, when the chocolate left in the Delta is getting low, ladle the melted chocolate back into it.  I generally follow a similar method to deal with overtempering--have some untempered chocolate ready to add to the Delta.  One question comes to mind about the Mol d'Art, and I haven't been able to locate the information:  How much chocolate is required to have it work correctly?  I don't know where the thermometer that regulates the thermostat is located, so don't know whether I could turn it on, then begin dumping the molds into it immediately or would have to wait for a certain quantity of chocolate to accumulate.


    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.

  20. @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. 

  21. 17 minutes ago, Tri2Cook said:

    Is there a baseline for sugar when making fruit couvertures? I have some freeze dried banana powder I'm going to try. I ran into some issues when I made a batch from freeze dried corn that still has me wondering if starch can be an issue but assuming that doesn't prove to be the case with banana, I have no idea where I should start with the sugar level.


    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?). 

  22. 11 minutes ago, Tri2Cook said:


    Yeah, I was never really tempted towards getting into panning because of the expense of the machine. Then I started following the panning discussions here and discovered the expense of the machine was the least of the difficulties involved. 😆


    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!

  23. 1 hour ago, Kerry Beal said:

    If you don't have cold air to blow - you'll need dry ice. If you don't cool the entire contents of the pan will just stick to the sides - it's not pretty - ask me how I know!


    You will likely spin everything at the same speed - but it's easy enough to run the plug through a rheostat and turn down the speed that way.




    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..

  24. 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 some workaround for the cold air, which is why I'm asking for the importance of it (as models with cooling air seem to cost almost double as those without). 

    Also, is speed regulator a crucial feature? 🤔

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