Bentley

I was using tempered chocolate to begin with. Also, if it was so think, and cut immediately while still wet, would it matter?

I wonder if it would work to paint the top foot with a brush to get a very thin layer?

Thanks Kerry. That's basically the process I used. I must have just waited too long to cut it and the chocolate on top had time to set. I probably also need to watch the temp of the ganache, maybe even warm it up a bit on top with the heat gun so it doesn't shock the chocolate. You're right about the top foot being the problem. The bottom was tempered chocolate that was completely set and it didn't give me any issues.

So I just got my guitar cutter, and I made a framed ganache of Valrhona Guanaja on top of a hazelnut praliné. I put a chablon on it (both sides), but when I cut it with the guitar, the chablon cracked and ruined a lot of the little squares. What is the secret to getting a chablon that I can cleanly cut? Do I need to use untempered chocolate? Is my layer too thick?

I was at Trader Joe today picked up a bag of the Ruby chocolate as I had never tried it before. I think "fruity white chocolate" is a perfect description. I do have to say that I find the color off-putting. It is not an attractive shade.

Definitely learn how to properly freeze, store and thaw bonbons. That way you're production is limited only by your available capital for supplies, your time and your freezer space. We are highly seasonal here and I know chocolatiers who will be planning their Christmas collections soon and will have them in the freezer before summer ends. Great way to stay busy in the down months so you don't have to lay off staff and also get a big production out of the way so when it gets busy, you arent overwhelmed.

Grizzly makes a mini gun, which has a smaller cup. https://www.grizzly.com/products/Grizzly-Mini-HVLP-Spray-Gun-Stainless-Steel-Cup/H7670 I have used it and it works very well and does splattering nicely. I've never used the Fuji, but as you can tell, it gets great reviews. If cost doesn't matter, go for it - but the grizzly is $40. Pair it with a good 2-3 HP compressor and you'll still be under $300.

2 of my favorite chocolatiers use paint guns by Grizzly but really any professional HVLP gun will work. I am partial to one with metal canisters rather than plastic for ease of cleaning and sanitation. Edited to add that several well known chocolatiers also use Grex airbrushes. I think @Jim D. has experience with those.

It's his book, which I believe is called simply "Le Praliné"

Stephan Leroux has a recipe a sesame praliné. It is a basic 60% praliné that uses half almonds, half sesame seeds. He then mixes the paste with chocolate and cocoa butter to create a gianduja-like product that can be framed and cut.

If you are looking for something custom and in significant quantities, (2500 or more), I would recommend Professional Image in Oklahoma. www.professionalimagepackaging.com

Can you do the chocolate chablon on the parchment paper the same way you would on the plastic?

I agree with the above. I scale my caramel recipes up and down without any issues. The one thing i could think of that might be causing issues is that perhaps you are taking inaccurate temperature readings. Make sure to use a candy thermometer or a probe thermometer that is taking the temp in the interior of the batch. Infrared readings on the surface are never that accurate but especially so for larger batches where the difference between the surface temp and the temp of the interior can be significant.

What is the right thickness for guitar sheets - like the kind you put under a frame when making slabbed ganache? The online shops carry acetate and polyethelene sheets in different thicknesses so I'm wondering which people are mostly using.

HI Jim....I know this post is a bit old and perhaps you've got this one figured out....but I saw a video of someone doing this technique. They fill the mold to the desired level with tempered chocolate and before it fully hardens and contracts away from the mold, they spray the white. Then, once the chocolate is fully crystalized, they simply turn the mold over and let the pieces fall out, then they proceed with the rest of the decoration.

Interesting....thanks.

We were looking at walk in coolers to store ganaches and bonbons for conditioning, but we don't want refrigerator temps (30-40degreesF). We are looking for around 55-60 degrees F, but the only products I can see in this category are reach ins like the Koma and similarly small capacity coolers. IS there such thing as a walk in cooler that can do a temp in the mid 50s for conditioning and storage of products?

Stick with Me Sweets and Marie Belle are my two favorites. Tache is also one I'd put in the must-see category.

Any polycarbonate mold by Chocolate World, Martellato, Pavoni or Matfer Bourgeat will be great.

No website yet. interviewing designers/developers this week. Priority #1 though is getting the space leased and set up so that we can produce products to put on the website.

It is a long and crazy process getting the business up and running. Just finding a physical space to locate the production facility is proving to be a challenge. The products we put out will have a completely different look than what I've done in the past. We're going in a whole new direction. Can't wait to unveil it.

Don't sweat it....people are still doing splatters and fingerswirls, right? If those aren't passé yet, then I think you're safe with dendrites.

These dendrites are all everyone is doing all over Instagram. Looks like Andrey definitely struck a nerve (see what I did there???).

Is that chocolate or cocoa butter in the molds?

Is that from the online course or something you can share?