Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. BVWells

    Airbrush PSI

    I tried it at about 35-40 PSI and got the what I was looking for. I guess it all depends on the airbrush, nozzle, compressor, etc. Thanks all!!
  2. BVWells

    Airbrush PSI

    Thanks! I tried it 60 and I liked the effect, but I would have to do multiple passes for the chocolate not to impact the color. I'll try dialing it down a bit and see how it turns out. Thanks!!
  3. I was just wondering what PSI you all generally use for your compressors for molded bonbons? I'm sure the effect you're trying to get influences how high or low you run the compressor, but to just get a general nice even coat, what PSI do you all recommend?
  4. Those look incredible!! I'm curious, what PSI do you run your airbrush at? I tend to have specking issues, but yours look great!!
  5. Sorry for the late...really late reply. I did, and the class was great!! How did you enjoy it?
  6. Thanks for the advice. She suggested her Intensive Chocolate Workshop course, so that is the one I decided to go with. Some people buy shoes, others like gadgets. I'll spend my money on this. lol Branden
  7. Afternoon everyone. I know that some of you have taken classes with Melissa Coppel and I am finally going to bite the bullet and take one of her classes, but I don't know whether I should take her "Intensive Chocolate Workshop" class or her "Running a Chocolate Production" class. I hear all of her classes are great, but I'm just wondering which one would be better for an amateur home chocolate maker who is pretty confident in his tempering and ganache skills, but is looking to take that next step. Thanks in advance!! Branden
  8. Evening everyone. I have a question about bonbon shell release. I haven't been having any issues with my shells releasing, but it seems as if some release while in the chiller overnight (set at 60F) and some release after filling, capping and being refrigerated (final stage). The ones that release before filling and capping come out a bit dull (the one on the right), and the ones that don't release until the final stage have the shine I'm looking for (one on the left). I would think that if it were an issue with the chocolate not being properly tempered, the ones that stayed in the molds would
  9. How long do you usually let it "hang out?"
  10. So maybe the 5% suggestion by Callebaut was correct. I just have to wait until the temperature gets even lower before adding the seed. My thermometers are good. I have 3 different ones and they all read within a few tenths of a degree of each other. So they are either all correct or all wrong. lol. I'll give it another try this weekend though.
  11. Evening everyone. I was wondering if I could get some advice on tempering. When I use the tabling method my temper comes out really nice. Chocolate sets without streaks, good snap, etc. But when I try seeding, it is hit or miss. I've tried different amounts of seed (anywhere from 5% to 35%), keeping the buttons whole vs chopping them up, waiting until the chocolate reaches about 105F before adding the seed (per Callebaut site). I just can't find the right technique to get consistent results. I got so frustrated when making things for Christmas (just for family and friends) that I just tabled t
  12. I've seen so much beautiful molded chocolate work here I decided to come to the experts. I'm still trying to get consistent shine on my molded chocolates (not using colored cocoa butter yet). I typically get a few really good ones, most have some spots with really good shine and some ok shine, and then maybe I have 1 dud (air bubble or some kind of blemish). I'm just wondering, what would you all say are the top 3 tips to getting that consistent super shine?
  13. Those look so nice!! I'm still trying to get that super shiny finish like yours. Any tips?
  14. Will do. I have a long weekend so I'll try it and see how things work out. Thanks everyone!
  15. Ok. I'm thinking it's a combination or room temperature and chocolate viscosity. The white chocolate I use has to be tapped out almost right away, dark chocolate after about 3 minutes, milk about 4!! Crazy! And my kitchen is usually in the upper 60's maybe 70. I use Guittard 72% dark, 42% milk and 31% white by the way.
  • Create New...