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Roxy & Rich. And they offer small 2oz bottles, so you can buy a bunch and experiment with many shades without big cost, until you figure out what works for you.
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Not today, since I'm at home for the long weekend. I'll try to remember to take a picture when I'm at my shop next.
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I didn't know you were discussing this in another thread...but cool. Its a really nice technique that one can riff on, for a variety of looks. I use a low tack, paper material tape...its kind of like masking tape, but has a very low tack (no residue) and uses either an acrylic or epoxy type of adhesive, which is suitable for direct or indirect food contact.
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This is a lavender infused white chocolate ganache, with wild blueberries.
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Its a little bit of labour, but not that bad, actually, when you get your workflow down. I've got a yogurt warmer to keep all of my cocoa butters warm, after I've tempered them, so they're ready to go when I need them. I spray different shades of colour (there are 3 colour transitions in this piece) from light to dark...the effect is called ombré.
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Its great to see everybody's works. Keep them coming! This is my most recent bonbon creation...cant seem to keep these on the shelves though. I'm going to have to make a LOT more!
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EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!
Dallas replied to a topic in Pastry & Baking
I talk up your device to everyone I meet...I sound like a company spokesperson. -
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EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!
Dallas replied to a topic in Pastry & Baking
Hi all, long time lurker...first post. I bought one of these handy devices from Kerry for my shop a month or two back, and I've now fully implemented it into my daily workflow. I had been on the fence about getting the EZt, but all doubts were erased when I saw the Cacao Barry folk using it at a workshop. Its a beast of a machine, as far as its usefulness in my workflow. I think my marble slab is a little sad with me tho, as I now barely use it for its intended purpose. The proof is in the pudding, as they say...I am currently on a multi-hundred piece mini-jag (producing between 7