kimmiq
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Posts posted by kimmiq
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I need to clear out some extraneous molds that I never use. First are a dozen brand new strawberry molds that I bought on accident from Implast. Yours for $9 each plus shipping :)
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i want to attend!
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On 9/18/2021 at 4:59 PM, no10 said:
I'm hoping to purchase Power Flowers as well. MAG (Mid America Gourmet) is one of the few distributors (that I could find) that has Power Flowers in stock and that is selling at a reasonable price. I've never purchased from them before and was curious if anyone has experience purchasing from them. Are the prices comparable to when you purchased your Power Flowers, @curls and @Kerry Beal?
Is the group aware of any other US distributors that sell Power Flowers besides the one I've listed below?
The Chefs Warehouse is out of stock.
The Pastry Depot is out of stock (and boy, is it expensive!).
The Pastry Chefs Boutique only sells the Color Master for some reason (maybe the actual colorants are out of stock?).
Edited: Mid America Gourmet seems to be a reputable distributor according to this thread.
if you go MAG route, be sure to check the best by date. i ordered 3 colors from them last year, and they were all expired.
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Interesting! I was just thinking about the peanut butter egg I just ate and marveling at its 2021 expiry date. I wish I had taken a closer look at the ingredients, but perhaps the milk chocolate shell helped. Are you saying to add butter oil to the coverture?
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Ugh, nothing more horrifying than to open a box of my hazelnut pralines and finding they've bloomed, then imagining customers opening the box and finding the same thing.
I am fairly confident in my tempering skills (when I remember to do it that is. Last night I accidentally capped 20 molds with chocolate that was out of temper 😩)
I came across this interesting article you all might find interesting, and will start adding a bit of cocoa powder to the fillings to see if this helps. If you all have other suggestions, I'd love to hear them!
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are we ready to start production for valentine's day yet?
I saw the thread for easter egg packaging, but was wondering if anyone had good tips for packing a 118x110x75 mm heart. would be nice if I could ship it, but I imagine this will have to be a local pickup item only.
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10 hours ago, Kerry Beal said:
Ah - so this brings us to the discussion of how you make your bases - on their sides or bellies. Does anyone have a link to our previous discussion of this subject?Does anyone have a link to our previous discussion of this subject?
Interesting!! Yes, I’d love to read this discussion. Kerry, I just want to take a moment to thank you for being so generous with your wisdom. I’m pretty sure you’ve weighed in on every question I’ve posted in this forum.
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It is a faint whiter line along the edge and what looks like a crack where the edge of the shell and cap meet.
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Darn! Sorry, made it smaller to fit forum
standards. This should be more clear.
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Hi all, hope your holiday season is going well!! Any idea why sometimes the defect on the bottom happens? The one on the top came out of the same batch. Thanks in advance!
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15 hours ago, Kerry Beal said:
You must be with the Ecole group. It's a shame that Chocolate World doesn't sell used molds anymore as they did at their old location. It is certainly fun shopping at the mothership.
Yes! Pam says that you are also a physician. I am a psychiatrist, though I quit my job last month to focus on being a chocolatier. I will probably have to start doctoring again when I run out of money.
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Hi Jim, I just visited Chocolate World today. How big is your order? I would contact customer service to see what the price breaks are. I bought something like 50 molds today, and the price of the 18 euro molds dropped down to 14 euro, and the 20 euro molds dropped down to 17. I had a discount on the magnetic molds from being here with a class. In any case, it was around 100 euros to ship those, plus assorted other toys that I *needed.* I was told that this discount after buying at this volume is good for life, and that if you buy 100 molds in one go, it goes down to like 11 euros a mold!! No VAT involved. Be sure you use a credit card that doesn't involve a foreign transaction fee.
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I hope I am describing this right. I am trying to make large chocolate sheets and am looking for ideas of plastics that can be used to weigh them down so they dont curl as they set. Any tips? I am looking at interstate plastics but am overwhelmed by the choices! thank you!
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19 hours ago, Kerry Beal said:
I haven't attended anything like that before - but I suspect it would be useful if only for opening your eyes to possibilities and pitfalls.
Since FFS runs for several days - you'd still have time to check out the new foods!
thanks Kerry! I have been reading your posts with great interest (and bought a EZ temper a couple months ago). Will you be there? would be really cool to meet you in person!
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Hi Kerry! This was their description: The Basics covers how to build your brand, sell to supermarkets and specialty retailers, understand whether ecommerce is right for your product, work with brokers and distributors, price your product, extend credit, and market to the trade. You’ll leave with a clearer understanding of the industry, learn best practices, and get real-world answers to your questions.
I have never been to anything like this before, and was wondering if it was worthwhile. Otherwise, I plan to putz around the conference discovering new foods.
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hi all, I'm a new chocolatier, and looking to get into the business. i was planning on attending the winter fancy food show (anyone else going?) There is an option to attend a 1 day "basics" workshop and I was wondering if anyone else had attended it before and had any feedback on it. thanks so much!
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It’s just a raisin. Though these spots showed up on chocolates without inclusions too. Here’s a pic of the silk. The machine is set to 33.7
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Just now, kimmiq said:
It doesn't look like bloom, but it does come up a few minutes after setting. I had the same thing happen when I added colord cocoa butter to white chocolate. I think the only thing in common with these (besides me) is using silk from the EZ temper. I tried throwing out the first batch of silk, but it came up again with new cocoa butter silk.
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It doesn't look like bloom, but it does come up a few minutes after setting. I had the same thing happen when I added colord cocoa butter to white chocolate. I think the only thing in common with these (besides me) is using silk from the EZ temper. I tried throwing out the first batch of silk, but it came up again with new cocoa butter silk.
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On 8/20/2018 at 12:55 PM, Kerry Beal said:
Nope - but I’m working on it with some help from my friends! Close to success when I was north
does anyone know what mold this is?
Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
in Pastry & Baking
Posted
I tried running a search and googling, but luck. Has anyone here made a persimmon pate de fruit? any tips? thanks!