DJ Silverchild
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Posts posted by DJ Silverchild
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Thank you
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I have one of the older caramel cutters with wooden handles that I got from Tomric. I called them because the handles are splitting and was told the company that made the cutter is out of business. They have a new cutter but say the spacers are different. The person on the phone kept telling me to use the website for all my questions. They were really no help at all. If I have to get a new cutter I'm not going through Tomric.
If the spacers are different it's really going to screw my whole process up. I have expensive frames and everything lines up now. This is a big problem.
Has anyone found alternative handles? My first choice is to repair what I have.
Can anyone recommend a company that will actually help me find the right new cutter if I need one?
Are the Savage cutters worth it?
Thank you in advance. I'm frustrated after that call. I was prepared to get a new cutter, the new one on the Tomric website, but they didn't seem interested in talking to me.
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I'm finally building out my kitchen and since cleaning is a huge bottleneck for us, I'm taking the cleaning station very seriously.
Obviously there will be chocolate going down the drain and I need a grease trap. I also want to put in a commercial dishwasher.
Can I please get some advice on how big a grease trap I should buy and advice on commercial dishwashers for chocolatiers?
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Thank you
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I apologize if there is already a thread on this. I need an a cooling solution for shell molded truffles and bars, maybe some hand dipped, no more than $1000. The Hilliards Cooling Cabinet is really great and i have one but I can not get a second one. I went to a shop once that had a fridge without a door and they kept the room around 55°. I am looking for opinions and suggestions. Thank you.
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This is what I'm looking at
https://marijuanapackaging.com/products/custom-cr-slide-box-with-two-tabs
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This is for cannabis infused truffles which require special child proof packaging.
We hand wrap up to 2000 bon bons per week and it's crushing my expenses.
For environmental reasons, we are switching from plastic bags to cardboard boxes. It would be a lot less expensive if I had a divider in the box, and I could put each truffle in a cavity without foil or paper cups. I would then put each box in an eco-friendly bag. This could be a very significant savings.
I don't want a custom plastic tray.Is there special papers or inks I should be looking at?
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Thank you Teo. I have a refractomoeter so I'll check the sugar/pectin content of the fruit before i cook now!.
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Dark chocolate truffles with a white chocolate and passion-fruit or strawberry Inspirations ganache with 10MG of THC.
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My recipe is based on someone else's award winning caramel sauce for ice cream and it's so easy to fill the truffles. The filling needs o set up before you cap them. If you use clarified butter the consistency will be more velvety and they set up within a half hour.
My ratios are 5 parts sugar to 3 parts cream to 3 parts (clarified) butter.
I cook the sugar over 300 degrees before adding the butter then I take it off the burner and add the cream. You want the caramel dark brown but not black before you add the butter. If it smells like it's burning it is and creates a most wonderful taste.
I don't even use a thermometer any more. I go by look and smell.
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On 10/28/2019 at 8:10 PM, teonzo said:
Teo, I am having issues with the cultivated ones. Are you recommending less citric acid than normal?
I'm adding the pears because the pears have lots of pectin but I'll try adding more pectin next time. -
Kerry: I use the Boiron PDF as a template.
teonzo: Blackberries are my problem. In previous years someone foraged them for me and the berries were much smaller. This year I reached out to a local farm and they're huge! About half of the blackberries were at least an inch tall and I'm not exaggerating. I'll add some more pectin. Thank you.
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Good Afternoon fellow bakers, confectioners, and chocolatiers!
While there is no shortage of companies that can provide basic candy packaging, I am struggling to find companies that can also handle more modern looking packaging and counter displays. Can anyone recommend a company that they have worked with that can help me with something more than a bar sleeve, foil, and a corrugated box?
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The refractometer helped us set the recipe temperatures. Apparently our blackberry and raspberry jellies need to get to 80 brix, which we hit at 227, and even then they're a little soft and weepy but at least can be sold. We are doing 85% berries and 15% pears which has helped but we can't seem to match our blueberry, strawberry and peach. I've been thinking of trying extra pectin.
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I purchased a large number of molds directly from Chocolat Form in Italy and saved a ridiculous amount of money. Including shipping, and accounting for the exchange rate, I paid $14.69 per mold. Miraculously the molds got past customs and were delivered to Maine in 3 days.
If that's not an option Chocolat-Chocolat is cheaper than Tomric, even after shipping.
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I did get one. We haven't needed to use it until lately. Thank you!
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This years berries are juicier than last years. The blackberries are at least twice the size. Because I use fresh local fruit from several different farms up here, the water content I'm starting out with is inconsistent and some of my jellies, raspberry and blackberry, are coming out too soft.
I've tried adding 10-15% pear and that's helping a little but not enough. I currently add 25 grams of pectin to my pate de fruit and cook them to 225 degrees. What would be more effective: adding an extra gram of pectin or cooking the jellies to 126 degrees?
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For whatever reason, my suppliers are only able to get Callebaut Milk C823 and not 823. I know the 823 is more fluid. I don't care why the distributors are only carrying C823 right now because i need to get bars out a.s.a.p. Will the C823 be ok or should i call my client and put off my order until the regular 823 becomes available?
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The old recipe with more glucose works much better.
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Fascinating. I did recently rework my ganache formula to get a better shelf life and it worked in that I got an AW value under 7 but now I have these problems. I lowered the glucose from 8.81% to 5.8% of the total recipe. For the entire recipe, free water changed from 20.45% water and 29.05% sugar to 21.73% water 26.48% sugar.
I just made a batch using the old formula and it came together much much better. I'll try it in shells next week.
Should glucose be 50% of the free water?
Thank you Kerry!
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Whoa so isn't that another version of the Valrhona Inspiration line?
Also I would much much rather use a natural color additive over titanium dioxide. Inn fact, titanium oxide is why I don't use colored cocoa butter.-
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I am definitely referring to Gianduja. Their dark gianduja is too firm to cut with a guitar.
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I'm having the exact same problem and I know it's a combination of the shells being too thin and the filling drying out. It only became an issue when I switched to molds with small cavities and reformulated my ganache. My espresso went from a 22 gram cavity to 9. and the best flavor balance is 5 grams of chocolate and 4 grams of filling. The sides and bottom are fine, the top caves. How long it takes to cave depends on the filling.
I also wonder if the original poster and I are making fillings that just aren't meant for molded truffles. Some of what I'm doing is altering a firm ganache, and I recently retooled my recipe to see if I could get a longer shelf life (and it worked, my AW value was about 6.8) but my new formula is definitely drying out and I need to reformulate it again.. I'll try more glucose but I didn't like the flavor when I did that. Would invert sugar be better? My rule of thumb has been glucose in molded truffles, invert sugar in any that gets enrobed or dipped. I definitely won't use sorbitol.
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I had the same problem cutting through Valrhona Gianduja actually. There's a whole thread about my disaster. I ended up just molding it.
Machine Advice Needed
in Pastry & Baking
Posted
Hello!
I make cannabis infused confections and am looking to ramp up bar production. We have separate machines for bars and truffles because our bars are infused, but our truffle shells are not. Right now I'm using a 15 pound Chocovision machine with the EZ Temper. We need the chocolate to get to 115 to infuse but back to 92 to use the cocoa butter and that takes hours and hours to do. I'm looking to either speed up the process of getting the chocolate back down to 92, or increase how much chocolate we can do at one time.
I don't think I want a continuous tempering machine.
Any recommendations?