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Daniel D

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  1. @artiesel I don’t personally know anyone with this machine, but you can check out some of The Chocolate Lab’s Instagram videos where they are using a JKV. Not many pointers about the specific machine, but at least you can see it in action. You may try a direct message to see if he will respond. Can’t hurt!
  2. I would agree with Tri2Cook. Paint yellow line first - because you can see some areas where the color behind the yellow is blueish. I’ve done a bar mold using the spray/scrap method. I sprayed black, scraped away with a chopstick, then backed the areas I scraped in gold. Worked out well!
  3. @pastrygirl I’m pretty used to slow going! Thanks for the examples - very helpful. Maybe I’ll spring for a more expensive 1hp compressor to save me some time during Christmas season.
  4. @pastrygirl did you have to make any modifications at all to the compressor, or is it pretty much plug and play? Would you recommend the compressor if I needed to spray 8-12 molds at a time?
  5. @Jim D. spit balling here, but how thin were the shells where this is happening? Could it have occurred while you were removing the bonbons from the mold? I’ve gotten a little carried away a couple of times when cracking my bonbons out of the molds and found some hairline fractures on a few of them.
  6. Yep, what Kerry said. I learned that same lesson the hard way as well. Deodorized is what you’ll need.
  7. @dhardy123 I’m not sure about your question on candy melts, however, if your goal is to work with couverture in the future I would highly recommend practicing with it. It’s not a problem to practice spraying, molding the shell, and melting the chocolate back down to to use again. This way you get practice with decoration techniques and tempering/molding technique as well. Both will take time to master so why not work on them at the same time? My 2 cents.
  8. chocolate pump

    @Kerry Beal if I have hardened untempered chocolate, are you saying I dont need to melt out all the crystals (by taking it up to 48C) if I’m using EZ temper silk? I only need to make sure my chocolate is fully melted before bringing it to 33.5?
  9. How thick are your bars? They look pretty thick in these pictures. The thicker the bar the more difficult it is to get a perfect temper. Does your new fridge have wire shelving or solid shelving (eg glass shelves)? If your shelves are solid, the heat may not have a place to escape. Also, do you have any air circulation in your refrigerator? I’d attempt to add a fan to see if increased air circulation helps.
  10. Packaging for Chocolate Bars

    @pastrygirl thanks for the recommendations, I’ll check out those sites. My bars are 3” x 6 1/8”.
  11. Packaging for Chocolate Bars

    I’d like to continue the discussion on this thread. I’m looking to add a little extra to my chocolate bar packaging and slide a sleeve over the poly bag, like in this photo by David Chow. Does anyone have recommendations on who might provide this type of custom packaging?
  12. @Bentley Did you pull these thoughts right out of my brain?! I just ordered the EZ Temper on Monday because I was tired of the fuss of tempering by hand as well. After tempering with MyCryo a few times it makes tempering by hand a real drag. Can’t wait for the machine to arrive next week! And as always, @Kerry Beal is amazing and responded to me within minutes of inquiring. Thanks Kerry, you rock!
  13. How to recreate these chocolates

    @LePetitPrince i was just looking at a couple of pictures with this same effect and wondering how it was done. My only idea is the same one you had, must involve some alcohol or something.
  14. @docjavadude @cakewalk have either of you had a chance to taste test the Gold Medal brand? I'm interested to hear your experience!
  15. Quality Cocoa Butter

    Has anyone used bulk apothecary for CB? They provided a certificate of analysis to me a few months ago, but I've been skeptical to try it out and haven't needed to order any recently. They have a deodorized kosher food grade product according to the documentation.