martin0642

Hi all - so I'm going to have a go at playing with isomalt...specifically to make a small scultpure/showpiece. Partly for the fun of experimentation and partly because I'd like to make my own display stand for use on a market stall. As in a small showpiece type thing with a couple of small shelves on it that will display some of my chocolates. I figured it could be quite eye catching (hopefully for the right reasons!) However - I'm struggling to find concise information on a couple of points and wondered if anyone here could help. 1. Can I melt isomalt nibs the same way as crystals (especially...without a microwave, Don't own one, never will..I get the convenience of them but I also despise them ) 2. NIbs are apparently easier to work with - can anyone explain why? 3. Ref to 1 - do nibs need water when melting? 4. Colouring isomalt - can I just use normal food colour? And lustre dusts? There are coloured options available but seem more expensive. 5. Over here (UK) there's a place selling "Ready tempered coloured isomalt nibs" - I don't understand what they mean by tempered here - (I understand chocolate temper..same thing?) ANy pointers would be MUCH appreciated

Interesting question indeed...... for me it depends why i'm travelling. When i've travelled for work to other countries I've tended to have a relatively short space of time there and therefore don't plan a lot of sightseeing. Essentially...food for me on those trips is largely just fuel. So whatever works and is easy. That said, I will try local dishes if I get the chance. If i'm actually travelling..as in spending proper time there..then I usually have no interest in eating what I eat at home. I'm there to soak up another culture and food is always integral to that. But that does depend slightly on what the local food actually is. I don't thjink I'm ever going to want to try the "cultural experience" if eating a monkeys brains for instance - especially not whilst still in their head! But assuming i'm not revolted by the local delicacy - i'll try it at least. And ideally in places locals go to rather than tourist places.

Ditto! This sounds amazing....and complicated..which makes me want to do it even more I was all set to pm Liron....and then read the last few messages. Does anyone still have the recipe? *crosses fingers...toes...paws...everything*

I'll throw my 2p in ....(or cents..) Personally I like Mycryo; for tempering small batches of home made chocolate (when you don't have any tempered already) I think it's great...and it makes a mean steak But - it's pricey compared to alternatives. I think if I was tempering any more than 2kg (about 5lbs) of chocolate I would rather either table it - or better still; make some tempered bars to use for seed. (Or even better still.......get an Eztemper machine..but that's waaaaaay out of my price range right now..*sigh*) Basically - it works. I haven't had any problems at all using it.

Yeah fair point....it took me a looong time to find out that "those square bar things for making caramels" were called caramel rulers. Or that lots of places call square frames ..."rings".

HI Kerry - many thanks for that! I've been following your stuff for some time...........ok that sounded less stalkerish in my head....you know what I mean. I do not believe that one of my bookmarked sites has frames - and that I didn't find them on it. HOW?!!!! Can't see the wood for the trees sometimes........ Thank you Now I just have to wait for them to be in stock..........."at some point". Grrr. I really need to buy a 3d printer and just build everything here

Aww...thank you for the warm welcome! I'll be sure to post up my ...I was going to say successes..I'll say results ..for now I suspect the Ruth Hinks course will have me burrowing into my kitchen for a looong time. Plus I've just ordered Notters nook so there's more stuff to play with And yes - I'm on a few chocolate/cooking related forums but this seems to be the most useful for what I#m looking for, very helpful, lots of chocolatiers...plus I get other cooking tips too (I used to be a chef...so I'm easily distracted by anything food related) At some point I'm going to see if I can combine my interest in molecular gastronomy with confections. I have no idea how...it just appeals to the geek in me Anyway - thank you

I'll start by saying I am in no way affiliated with this website....it's just (as in literally just now) saved me a ton of money so I thought I'd share The book depository sells the books by Notter and Grewelling (I haven't searched for Wybauw on there but I assume that's there too) at WAY less than other places. The amazon price for Notters book was about £175.....I got it for £38 on book depository. Much the same for Grewellings book. And yes I know....this is about my third post so I understand if suspicions are raised. I can only re-iterate I am simply sharing something that's worked well for me and may help others

Hi all - I'm REALLY struggling to find ganache/confectionery frames in the UK, does anyone have any ideas where to get them? Ideally stackable in some way to make layered chocolates. It seems to be an inordinately difficult thing to find given how widely I seem them mentioned in use! I found some stackable frames on Meiulleur CHef but they're just a little pricey for me right now. Any alternatives? I know some people use those metal square rods...but I can't find those either! I can find square pastry rings (which is an odd sentence to write) but they tend to be much deeper than I want. ANy clues?

Hi all - so.......long time lurker and first-time poster here. I gave up my academic job a little while ago (or rather..funding issues gave it up for me!) and whist i'm still pursuing some of that work freelance, I have been well and truly bitten by the chocolate bug. I bought a wet grinder to just "have a go" at making chocolate. Several large textbooks, lots of happy messy hours and numerous 'oohs' and 'ahs' from friends later...i'm now planning to make a go of this as a business. Fingers crossed. Initially, I'm making my on couverture from Casa Luker Fino de Aroma nibs ..living in a small apartment does not lend itself to winnowing unfortunately. I'm not sure my neighbours would appreciate regular husk showers. So - for now - i'm in the seemingly unusual position of being a 'nib to bar' manufacturer - but also using Callebaut to make ganaches (because it's just simpler to have that already tempered, and ideally sized chocolate at this stage). All my enrobing and bars will be with my own chocolate though. At some point i'll drop the commercial couverture and do everything with my own choc. In the meantime - I have a course booked with Ruth Hinks in February and then hopefully start trading towards the end of March. I am equal parts terrified and excited My plan - in case anyone is interested - ish....is to stick to 3 bars (2 x dark and one "dark milk") and a small range of freshly made dipped and molded confections, with a rotating menu of other things like fudges and odd flavours etc. All freshly made, no flavourings (except actual fruit/coffee/mint etc), no lecithin, no vanilla (except as a flavour in ganaches etc). no novelty chocolates. We'll see how I feel abotu all of that in six months eh?