Rajala

Yeah, it's easy to get all sucked into a "world", and only see what you see, believing that everyone knows something - when the truth is that just a very small click of people see Coppel's work, as you write. I've learned this myself recently.

No, I would go during the first day and buy a B2B ticket as well. Flight to France is only 150 EUR. We'll see what I decide on.

Thanks. Can't wait to see how this turns out, hehe. I bought two batches of blackcurrant. I'm sure I'll mess up the first run.

A month's. 😮 Edit: Wow, this looks amazing. Sorry for hijacking the thread, but would you guys recommend someone to go visit this?

While true, it can get really hot while just working. Or are you thinking more about the soap in the dishwasher? On another note; I will be getting my freeze dried blackcurrant soon. What's the best approach to make "fruit chocolate"? I get the impression that you grind the fruit powder with sugar and add the cocoa butter? Do you use a heat gun to heat up the drum a bit? Any suggestions are welcome.

Do you guys know if it's safe to wash the drum and the accessories in a dish washer? 🤔 I hate washing it.

Looks great. I think the wood there made me think that there was some kind of filter going on.

Are those images clear without filters?

Nice! Feels like something you could use in production if you wanted to? Can't take that much time.

Powdered fruit sugar! What's the best approach for this? Do you add cocoa butter first and gradually add sugar/fruit? Adding cocoa butter to a dry mass seems like a great way to get big lumps? 🤔

Looks great. I like how people try to figure these things out, when people making up new things won't tell how.

Love the color!

Haha nice. Love this.

Haha. Yeah, when I visited Antwerpen a year or so ago, I couldn't see a single trace of colors. I remember some Instagram person writing about that we shouldn't care too much about the colors and look at Europe how it's handled. Yet, he continues with his colors. 😂

I love the videos with Melissa Coppel. She also explains very well.

Look here, if you didn't see it already -

I do it like this; 100 grams of cocoa butter 10 grams of color (if I want it to be opaque, which I want, I take maybe 8 grams of green and 2 grams of white) Melt cocoa butter, add sifted color. Mix with bamix. Done. One would probably argue that you should strain it, but I haven't seen any issues with not doing it.

Keep up the good work! I always create my colored cocoa butter from scratch. I think it's better since you can control the colors better.

Looks great. Hard to see if there are anything that could be better based on that picture.

Ice cube tray?

I don't know, I haven't seen it. But I believe no. The cocoa butter I mention is the colored cocoa butter. But anyone who has taken his course could shed some light on your questions. The leftover chocolate is probably in a bowl or something? There will be more heat to get the chocolate out of temper than what you have in your moulds. Regarding the shells/bars - it depends on the temperature you're working with. Bars contains more chocolate and generate more heat when the crystals set, and it might be helpful to put them in a fridge after around 10 minutes, for 10 minutes. Edit: Better answer above my post.

Hi Mads Temperature is important. Here's the short version; For anyone lurking, what I've learned from friends about his technique to get a great shine with the cocoa butter; He heats the cocoa butter to 50 degrees, cool it down with movements to 26-27 degrees and then heat ut up to 30 degrees with a heat gun. Then spray your molds. Room temperature should be at 18° if I remember correct. Someone can correct me.

What else is happening in 2019? I've never been to Vegas, only NYC. Maybe I should go for something.

Wow, a freeze drier isn't cheap. The first one I found is 20k USD.

Ah, interesting. I should watch it a bit while running then. I guess you pour melted cocoa butter right into it?