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felipetruji

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  1. Was able to something similar using an laser cutted cardboard, trying to perfect the technique but client is happy enough with the endresult!
  2. felipetruji

    Melanger experimentation

    I do work a lot in the bean-to-bar-field, advantadges of being a chocolatier in a cacao producing country! If you have any question just shoot, for now i'll try to answer my take on the topics you posted about. It´s all about the expected thickness you want your chocolate and the texture you want to achieve, in general guidelines you want the particle size to be aboout 20-30 micres, so the tongue is not able to perceive any texture and the mass is fluid enough. If you go lower that that you start having viscosity issues or need to add more cocoa butter... if the particle size is to high your chocolate will be gritty and the general experience is not so good. This is indeed a very interesting topic and i can tell the guidelines change a lot from maker to maker. My personal take on this concept is to start from understanding the flavor profile of the beans i have, for this step roasting is critical as you can achive different results on the same beans depending on the roasting profile. I do use 3 different roasting profiles (1 long and slow, 1 mid ramp, 1 high ramp) and make a liquor batch from each, you taste the 3 liquor batches to get a general idea on the profile of your beans and what type of roasting is better for them. After i have a general idea i do start to think on what kind of chocolate is better to express the flavours and aromas i found while tasting... something like this: fs the beans are fruity maybe i want to go a bit higher in the %, if they are bitter maybe a bit lower, if the cacao flavor is strong it's a very good candidate for a milk bar... After toying a bit i do try a few test batches to find the best fit for the chocolate i want to make, until i find something im happy with. The best source of knowledge you can find online for chocolate making IMO is at the chocolate alchemist website (just google it). also in the "thechocolatelife" forums. hope it helps!
  3. I just dont like the look of transfer sheets on the finished bombon specially for branding, IMO they look cheap compared to hand painted bombons. I have to make some bombons like the ones in the picture above, I´m gonna try some techniques and post the results. Was hopping that someone has the expirience of how to do them (or waht doesn´t work) to lead me in the right direction! If nothing works ill have to do transfers! (i don´t have magnetic molds tho)
  4. Any idea on how to make a logo like this?
  5. felipetruji

    Tempering Cocoa Butter?

    Normally i partially melt the CCB without worring about the temp, and stir stir until its around 30-32 when i need a full temper i melt all the CCB to 50C, then let it set in the freezer until it gets around 26C and you can see some cristal floating at the top, then reheat to 32C. hope it helps, no marble slab needed 😀
  6. Temperature and humidity are not a big issue here in Bogota, tho a fridge with humidity and temperature control could be really handy for speeding up the crystalization (and also help with the storing). Good call. Hopefuly i can get an used fridge cheaply and adapt an humidity controller stayig in budget
  7. Yep Kerry, molds have been considered! Good consideration, thanks for the advise keychris
  8. Hi Folks, I'm Pipe Trujillo, chocolatier from Colombia. Recently was hired as head (and only) chocolatier for a chocolate entrepreneurship here called Distrito Chocolate, i'm really excited about this as it has a deep social impact on cocoa farmers locally. To make the story short, we won some financial support at the Colombian shark tank t.v show 🤑 and we plan to open a new shop with a workshop to handle production for all the stores (currently only one and the one we are opening, and probably another one next year). However the budget for the workshop is kind of thight and i have to manage to make all the needed production for both stores and eventually a third one. We plan on making some baked goods (cakes, tarts, macarons, viennosierie, cookies...) alongside the chocolate and confectionery production. So i'm here asking for help to the community to create a layout for the shop and understand what kind of equipment you need to have a smooth production without going fancy, i can tell a Selmi tempering machine is out of budget, already asked for an EZ temper and a couple of melters. The other issue is in Colombia you don't have available all the equipment you get in Europe or the US, so i'd appreciate if you go generic on the equipment you are suggesting as i probably won't get the one you are pointing me in. So far here is what im asking for: Some stainless tables A marble countertop hopefully like an island A comercial oven (would love a rational but is out of the budget, need some help to find the right one) An EZ temper (really excited about this) 2 10L melters a couple mixers a Countertop induction burner tray racks Thank in advance for the help.😉
  9. Hopefully i can make it... i'd love to assist! Colombia is really far away tho.
  10. felipetruji

    Tempering tiny amounts of cocoa butter

    I'd use the microwave to melt, then a cool water bath to cool (or in the fridge shaking form time to time), and then a quick 5 second microwave boost. Cooling let some cristals form, just don't let it set, then when you heat again only your good crystals remains
  11. felipetruji

    Chocolates with that backroom finish

    The molds have the holes to fit them together, however I don't have the pins. I use some popstick sticks to hold them together. Will try that technique next batch and report
  12. felipetruji

    Coloring your own cocoa butter

    Mind sharing your source for the natural colors?
  13. felipetruji

    Chocolates with that backroom finish

    Thanks a lot about the colors. You are right, I used a ginger-passion fruit ganache wich is very soft, and was kind on a hurry, so it didn't set up properly, tried cheating with an hour or so at the fridge tho. I tried filling one of the molds a bit more than normal to avoid a thick layer of chocolate in the middle of the bombón, maybe that's the culprit but it was intended. I first closed the mold Wich if filled the most, then with a cornet added chocolate to the second mold (wich is filled normally), passed the heat gun over the first mold to soften the chocolate and allow it to merge, and then sandwiched the molds. Maybe there is problems with the technique I'm using? Any heads up appreciated. P.d. excuses for my English, not my main language
  14. felipetruji

    Favorite white chocolate

    Has anyone tried Luker Nevado? I live in Colombia and here that's the only good choose I have. Some people seem to like it, I want to know how it compares from what you get worldwide.
  15. felipetruji

    Chocolates with that backroom finish

    My turn. Never have been able to make this molds work properly... Hopefully I can get some advise from the community. None closed properly
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