artiesel

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

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).

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.

For the most part. The amounts are slightly less than what they should be due to the leakage

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?

The pan that we have is NOT a ribbed pan. So the best results are obtained by allowing the product to fully crystallize prior to coating and polishing... So if you coat and polish after all the chocolate has been added will the results be terrible?

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

I wish to use the same pan for both steps without taking the product out. I'm not certain what you mean by a ribbed pan.

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!

pastrygirl, the issue with using an airbrush for making bubbles for candies or bars is that oxygen will hasten the rate at which the chocolate goes rancid. Also, CO2, Nitrogen and Nitrous oxide are much more soluble in fat than O2.

I was curious if anyone has any experience making aerated chocolate candy (similar to those demonstrated by Grewling in Chocolates and Confections) that does NOT use a warmed ISI siphon to achieve this affect... https://www.pinterest.com/pin/827255025273299428/ I was wondering if it might be possible to adapt a large siphon so that you could attach a large tank of compressed CO2 or NO to avoid the expense of all the little gas canisters? Or am I just dreaming of something that's impossible?

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

I was curious if anyone has ever tempered chocolate using a JKV 30 machine such as this one... If so, could you share any pointers regarding its use?

Is it possible to use the water activity value of a ganache to estimate a potential shelf life of that ganache?