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Everything posted by artiesel

  1. Any chance you're interested in bartering them for some of Wybauw's book?? I have Great Chocolate Volumes 1, 2 and 4
  2. Are the molds still available?
  3. I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale. The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below). I'm asking $150 for the lot OBO. Let me know if interested or if you have questions
  4. artiesel

    Old School Buttercream Candies

    Wow!!! Good Stuff!!! Thank you very much!
  5. Has anyone ever worked with or made buttercream candies? As far as I can tell they appear to be simply fondant sugar with the addition of butter. Any help would be appreciated. Thanks
  6. artiesel

    Old School Buttercream Candies

    It doesn't have enough chocolate flavor. I'm going to replace the 70% chocolate with chocolate liquor. I think what I need to do is rework the formula with a higher moister content to offset the amount of butter and the chocolate liquor and maintain the soft texture.
  7. artiesel

    Old School Buttercream Candies

    I need to clarify Kerry... Have you made the cream recipes from that book? I've made a test batch of vanilla creams that I really liked, cut them into squares with a guitar and enrobed them in both 70% dark and 40% milk chocolates. I'm still working on a chocolate cream formula that I'm happy with.
  8. artiesel

    Old School Buttercream Candies

    You've made these creams before, have you?
  9. artiesel

    Old School Buttercream Candies

    I've seen recipes like the one I linked to previously, and I found one recipe for chocolate buttercreams while watching a YouTube video. Both recipes seem to be flavored fondant sugar I even have an old French recipe for fruit puree flavored fondant which I am certain could be converted into a butter cream style filling.
  10. artiesel

    Old School Buttercream Candies

    I suppose it's chocolate bon bons with a buttercream filling. NOT butter mousse or butter ganache, but something like this... https://www.foodnetwork.com/recipes/vanilla-butter-cream-recipe-1940569
  11. artiesel


    Hi all, I was wondering if anyone has any experience making marshmallows in a 80-qt. mixer and, if so, if they could share any pointers and/or advice when making marshmallows in such a large scale? Thanks
  12. I work at a small business with about 25 employees where we make chocolates, popcorn and caramels. In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility. Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC), and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria. Does anyone have any experience with food safety testing in chocolate plants?? If so, is there anything else that you think we need to be testing for?
  13. LOL!!! Well, yes, since I was still in pastry school the packaging was just a cellophane bag with a twist tie. A far cry from a professional packaging job.
  14. Does anyone know of a natural alternative to using potassium sorbate as a marshmallow preservative??? Would citric acid or sorbitol suffice???
  15. Does anyone have any experience using Knobel depositing machines? My one shot plate is leaking chocolate out of the top and I can't determine why. Any help would be appreciated
  16. Turns out that I was just assembling the whole thing wrong. It's working just fine now! lol
  17. My plan is to use fresh whites mixed with egg white powder for vanilla marshmallows & egg white powder rehydrated in fruit puree. I realize that the hot syrup will act as a kill step for bacteria and result in a low Aw value. The idea of using the potassium sorbate, or a clean label alternative, is to extend shelf life by preventing the growth of any molds that might be present. I work for a company that needs to put out a premium product that has a minimum shelf life of three months. When I made marshmallows in the past I forgot about them in the pantry and they turned moldy on me.
  18. Potassium sorbate is used as a preservative. I'm trying to find a way to get a good shelf life on large batches of fresh egg white marshmallows. I think this one will do the trick... http://www.danisco.com/pdf/biovia-brochure.pdf
  19. LOL!!! Yes, and it would be cheaper than a new one-shot plate! I'll keep you updated now that our gear head production manager is back from vacation
  20. My first thought is that after you bottom the ganache in the molds with chocolate and freeze it the chocolate may be crystallizing too quickly and is unable to properly bond with the chocolate when it is enrobed. Have you ever piped chocolate directly onto a block of ice or a frozen sheet tray? the cocoa butter sets up so quickly that it is rendered flexible and can be shaped and folded as it has taken on a plastic quality. You may want to try bottoming the the ganache after it has set up enough to pop out of the molds or try whipping the ganache after it has cooled in order to pipe it out of a bag directly onto disks of tempered chocolate (see the books by either Wybauw or Grewling for examples).
  21. I'm trying to jerry rig a gasket together as a stop gap measure. I'm also hoping to hear back from the US distributor in the hope that they'll have some insight.
  22. For the most part. The amounts are slightly less than what they should be due to the leakage
  23. The plate is a 3-layer sandwich of aluminum attached to the depositing arm below the chamber containing the pistons. The chocolate is being extruded out through plate and out of the nozzles but it appears that the seal between the plate and the depositing arm isn't as tight as it should be because chocolate is leaking out of the top of the plate each time the pistons move. I removed the locking mechanisms from the machine, cleaned off all the chocolate deposits and lubricated them before returning them tot he machine and it still leaks. I'm wondering if it's time to buy a new one shot plate? Was this helpful?
  24. Has anyone ever performed chocolate panning in a large industrial machine and used a single vessel for the panning AND the polishing steps? The place i work has only one drum and I'd like to make use of it without purchasing a second drum. Any advice would be appreciated!