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SweetandSnappyJen

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Everything posted by SweetandSnappyJen

  1. Hello! With the DeBuyer attachment I got a few years back (only minor dabbling) I decided to really give it a go with three varieties-- pistachio duja covered cherries, coffee hazelnut with crunchies (soft center) and caramelized hazelnuts. A couple of questions for the group: 1) They took FOREVER. I used a hair dryer/dry ice method and it seemed fairly straightfoward but took like, 7 hours. Is this normal? 2) For the hazelnuts, i used some Capol samples for the polish and glaze, this is how they turned out. The bumpy bits were there after tumbling but after the polish/glaze they're still there. Any ideas? Thank you! Jen
  2. Thanks, @curls! I've seen this done and am wondering what the benefit would be of filling the acetate sheet with chocolate beforehand vs pouring chocolate onto the mold directly then laying down the acetate sheet and scraping. It seems like the former would be a lot messier! And an extra few steps.
  3. I can see why you don't use the mold often! I'm guessing beyond making sure everything is tempered 100% correctly, there's a lot of air bubble tapping that needs to happen also. I just love the shape and really want to make it happen! I guess! How depressing:)
  4. Hi folks - I'm trying out a new mold and wondering if anyone has experience with fixing cocoa butter issues after unmolding. Re-painting, perhaps some luster dust, maybe velvet thing? As you can see, lots of CB was left in the corners (I see that this has happened with others with pointy corners in general, but I'm fairly determined to use this mold!) The CB and chocolate was tempered, though it's possible the dark chocolate was a bit overcrystalinzed. THANKS!
  5. I guess, a delicious soup! I think I have the Spectra 11 and a lid sounds incredible!
  6. It definitely worked better, @pastrygirl! I spent the day doing a few other nut varieties (pecans, almonds, pistachio) in larger quantities and while there was still a bit of 'spitting', it ran normally (and cleaned the walls and floor while keeping an eye out:) @Jim D. - I did grind the hazelnuts beforehand, I think I just did too small of a batch. And you're totally right, it's possible this batch of hazelnuts was more oily so that could have contributed. How did you like the Italian pistachio paste?
  7. That's an interesting theory, @pastrygirl! It is indeed humid. But not terribly so. Also, the paste is thinner than usual, but doesn't seem broken per se. After some digging around, I'm wondering if it was too small of a batch. I've never really considered the batch size because I usually do a decent amount. Is there a minimum amount that you tend to abide by? I'm currently doing another and bigger batch (and babysitting it, my poor ears!) and so far so good...
  8. Hi all - here's one! I put some caramelized hazelnuts in, left it for 45 minutes or so, went to check, and it was still running, but a soupy mess all over the walls, counter, floor, and all over the base of machine. This has never happened in the oodles of times I used it. Has anyone else encountered an explosion like this? Thanks! Jen
  9. Thanks, Katie! I have seen Neuhaus around but have never tried them. I'll definitely give them a try!
  10. Thank you so much, Kerry! There are some great tips in here!! - Jen
  11. Hi all! My daughter and I are headed to Belgium this summer, just for a few days, and would love to sample and visit some great spots. Right now we just have Chocolate World in Antwerp on our agenda. I'd love any suggestions on unique (or not unique!) chocolate or pastry experiences. Or places to avoid! Thank you! Jen
  12. Thank you! This is really useful info. So glad your Valentine’s packaging worked out as you wanted. Feel free share a pic!
  13. Hi @gfron1 - it's been awhile since you posted this! I'm working with Silvia right now, and am curious what you paid for in terms of shipping, and how long it took for your shipment to arrive (if you happen to remember..) Thank you! - Jen
  14. Thanks for that investigation, @blue_dolphin! That does not sound very attractive, indeed! My set up worked really well, and that piece of open air advice was invaluable. I displayed an inside view of the 6 piece and 12 piece box we sell, and displayed the individual pieces under a glass tray, with an icebox strategically placed in a box underneath. It worked well, but 5 degrees warmer, I'm not sure. I had boxes stored in a cooler for purchase. I've attached the set up, in case it's helpful to anyone! - Jen
  15. Hi there! Is anyone experienced in selling their chocolate products outside in warmer than expected weather? Who knew October in New York would bring 80+ temps? My set up includes some riser blocks that display my confections, but the forecast has me skeptical. A couple of questions from someone who’s never sold outside before, 1) is it ‘undesirable’ to the consumer to see chocolate food items out in the open air (as opposed to say, on a cake plate with a cover) 2) any ideas on how to keep these things cool? Thanks (as always) for the input! -Jen
  16. Thanks, @Jonathan Those are gorgeous! The colors were all set/dry before you swirled with the next color?
  17. That's beautiful! It definitely has the same feel, color-wise. I've never tried rhubarb in a bonbon, but I could see how it would be overpowered. I'd think it would have to be a very subtle strawberry with a white shell. But love a good strawberry rhubarb pastry!
  18. I'd love to see the results of your strawberry rhubarb (yum!) if you happen to have it, @Jim It almost looks like each is a tiny brush stroke, but I can't imagine that's what it is. Crazy good skills, indeed!
  19. I’ve got one! Any idea how this technique is done? I think it’s so pretty!
  20. Hi @gfron1 - I just came across this post from you and was wondering if you ever received the boxes, and if you still feel you had a positive experience with alagobox. The website shows some great options, but it keeps crashing so just wanted to see if your positive review still stands. Thank you!!
  21. That's true, Jim, I'm sure they'll just toss it. The other thing I did notice after I did a bunch of tossing around of the box for testing, the shine came off the chocolates. And thanks, ChocoMom for the tip on aaspecialtybox.com, I'll check them out!
  22. @jim D. Thanks so much for that tip! It works like a charm! I'm trying to figure out a way to make it look attractive, but it definitely fixes the issue. Thanks!
  23. Hi Folks - I'm knee-deep in shipping holiday bonbon packages, and have gotten the feedback that the individual pieces are turning over during the shipping process. Not great! I know the high-end retailers have custom boxes and trays made, I get mine from gogo pak and make my own sleeves for the boxes. I use this box, a pad, a piece of paper and sticker to secure them, and this tray, which I now see has a little room at the top, for the movement. Does anyone have any tips to prevent this, or have any ideas as to where to find inexpensive yet attractive packaging where this would not happen? Thanks so much! Jen
  24. This thread inspired me to mix up some colors today! Any ideas on why the colors are sort of flat and bleed around the edges? I suspect it's because the mixture is so thin. Chef Rubber's colors seem so much thicker than just cocoa butter and powdered color, does anyone have any thoughts on this? (And I hope everyone is staying sane and healthy these days!)
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