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society donor
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Everything posted by jbates

  1. I've successfully used my Kuhn Rikon 11" hotel pressure cooker, rock steady pressure at 122°C.
  2. I have the same problem. Ingredients disappear into the wilderness and are only found 5 minutes after the need has passed. When I'm mixing up small batches of colored cocoa butter I use one of those battery powered milk frothers, which seems to emulsify the color powders pretty well. I pour it though a fine sieve into the target container to get rid of any air bubbles. Do you have a better method?
  3. Had a very successful Xmas charity sale at work today, raising funds for the International Rescue Committee. I donated all the chocolates so all of the proceeds, plus a 100% match from our foundation, will go to the charity. Yuzu ganache with an almond nougatine base. From the top, hand dipped raspberry caramels, a sea of blackcurrant/cassis PdF and vanilla ganache, and the mushrooms are a wattleseed and tonka bean ganache. A family sharing bar, this 165 mm (6.5 inch) tree is filled with praliné feuilleté (hazelnut crunch). I have two almost identical molds, this one is the CW1175 (half of a double mold). The other is from Cabrellon (also 1175) but for reasons known only to them the frame sides are shorter than the thickness of the tree so the mold won't sit flat. Given a choice buy the CW one.
  4. Did you need to make any significant variations on the usual recipes for these? Do you portion before or after baking?
  5. Looks like the link is wrong, points back to eG.
  6. 👋🏽 I’m in. Had a great time with you all this year. (I’m off to Las Vegas at the end of the month for the class I won with Melissa Coppel & Francisco Migoya. Yay me! 😄)
  7. Since the venue was a school, I suppose it was not surprising that the small wares that get “taken home accidentally” would not be available. The list that @Kerry Beal started can be used by future organizers as a questionnaire for the facility so both sides have the same expectations, and we know what we can leave at home. Then I could bring a (slightly 😄) smaller suitcase.
  8. I’m sorry all, I should have publicized louder that I had a couple of spare almost-everything in the bottomless suitcase 😄. @RobertM do you mean the stiff acetate like report covers, or the floppier guitar sheets? For me: 10. A full size compressor with either 1/4” or 3/8” fittings to support larger air sprayers. We could bring converters for our own 1/4” sprayers or 1/8” airbrushes if needed (I have spares 😊).
  9. Thanks to everyone for welcoming me to the group. I learned a few techniques, shared recipes, drooled over the Selmi equipment (how can I rearrange my apartment kitchen to fit one of those?....), bought an EzTemper (Kerry is psychic and knew to bring it just for me), won a fantastic prize and most importantly, met a bunch of great people. Can’t wait for next year!
  10. I’ve arrived and can’t wait to meet everyone. 🎉 Unfortunately my checked luggage apparently decided to go on a separate holiday, so my melter, tools, clothes, etc are in limbo (apparently it’s not tracked electronically once it comes off the airport’s conveyor system). Hopefully Southwest will find it and deliver it to me tonight - fingers crossed 🤞. Luckily I hand-carried the Control°Freak 😊.
  11. Got one a couple of weeks ago ($1499 from JB Prince, via Amazon), but haven't had any spare time to use it yet 😢. So I'm taking it with me to the eGullet Chocolate and Confectionery Workshop this weekend for everyone to play with.
  12. As well as the ControlFreak, I’ll have enough spare room to bring my small MiniChoc melter and some spare molds. Haley, if your space is limited let me know and we can work out something.
  13. It’s a professional precision induction cooker that’s accurate to 1°F over its entire temperature range. Everything from tempering chocolate to oil frying.
  14. I recently purchased a ControlFreak, which I can bring if anyone wants to play with it?
  15. Ooh, I like the idea of using bigger molds like those. Are they something I can buy directly or a custom order?
  16. Noticed that the chocolate pooled in one spot, I have that problem often as well 😊. I’m a fan of thicker shells, makes for less worry when transporting them. What brand of chocolate did you use and how long did you spin it around?
  17. I drove around to all of the TJs in my local area (6 or 7) before Valentine’s Day, and managed to find a few at each store, and finally a big stash half-hidden at one of them. So I started with about 30 bags to play with (but some went into the chef for “testing”). I’ve been using it for Easter as well, made up a few bigger bars using the CW1936 mold and some maple candied nuts: (Couldn’t get rid of all the glare from the bags)
  18. The unfortunate thing with the CW1906 is that there’s only two cavities per mold. If they were the wider 175mm size then there could have been 3 or 4. I bought 6, but I probably will have to buy a bunch more so I can decorate the entire batch all at once. The snacking bar is magnetic and it’s 100% ruby. It’s the Chocolate World 1000L37, $50 each at the moment. https://www.pastrychefsboutique.com/CHOCOLATE/Chocolate-Molds/polycarbonate-chocolate-molds/bars-napolitains-molds/chocolate-world-cw1000l37-magnetic-polycarbonate-chocolate-mold-rectangular-bar-80x13x10-mm-1x10-pc-11gr-275x135x24-mm-bars-napo
  19. I have two, but I might get a third later. I just got a melter for keeping everything warm so I’ll keep the alternates in there. For each gun I pour any extra CB back into the bottle, and run through whatever is left that is in the pipe onto a random samples mold until it draws air from the cup. Then I use paper towel to get rid of as much CB as I can from the outer surfaces and inside the cup and lid. If I’ve still got more colors to do then the mostly-clean one will go back in the melter to keep warm and swap to a fresh one. Once I’m done for the day I plug the gun back into the air, run the whole thing under hot water and spray the colored CB/water mix into the sink to clean out the CB path. Then I usually disassemble the pattern head to wipe that out, dry the whole thing with more paper towel. I usually don’t bother disconnecting the cup. When I pour in fresh CB into a gun I spray a little onto paper towel to ensure that any of the old color (or drops of water from the cleaning) that stuck around doesn’t make it onto my target piece.
  20. Good idea, thanks! I could try to combine both ideas by putting the Silpat on the warming tray and the towel on top of that (and maybe hold them together with a couple of binder clips if it drags/crumples too much). Then I could slide the mold over it one-handed without too much pressure.
  21. Is there anything I need to bring? I have spare luggage capacity if needed.
  22. So much gorgeous detail in the flowers. Your artistic skills are waaay better than mine.
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