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    Albany, California

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  1. I’ve got a KA planner that I’d be willing to part with. I’m in California but could ship.
  2. Hi Alice. Did you ever find one? If not I might be ready to part with mine. Let me know: sethbain (at) gmail.com
  3. These are beautiful Jonathan. Nice work for someone new to the obsession/hobby/business. Keep shining!
  4. I'm looking at both the 5kg and 11kg ICB machines. TCF offers them for $6,875 and $8,215 respectively. Surprisingly they are close to the same size (both tabletop machines, which I like, and just a few inches difference in dimensions). The advantage of the 11kg is that there is an enrobing attachment if I ever go that route. Honestly I think a 5kg machine might be enough for me (I am only doing small-batch production so far). I'd still love to talk to a person who has actually used one of the ICB Chocotemper machines before I make a purchase. Anyone know someone who has some hands-on experience with one?
  5. Hello friends. I am considering upgrading from my Chocovision Revolation V to a continuous tempering machine with more capacity. I like what I've read about the ICB Chocotemper machine (thinking of the smaller 5kg machine). Does anyone have any experience with the Chocotemper? I'd love to hear some first hand reviews. Advice and suggestions always welcome. Thank you!
  6. First go at some enrobed truffles. It was fun! These are kirsch dark chocolate ganache in a dark chocolate shell and rolled in pistachios. I really like the flavor combo of cherry/pistachio.
  7. Those look fantastic @Pastrypastmidnight and I am excited to try some sponge toffee. Do you add any special flavors, or just straight yummy sweetness? And love your packaging too
  8. Those are gorgeous! Can I ask how'd you do the cheesecake crispy crust?
  9. I am currently doing a more scientific test (same recipes, made each week, comparing how they age), but I was mortified a few months ago when I bit into an old (4 week?) raspberry ganache bonbon and it was moldy inside! Yikes. That was stored at room temp (60-70F). They usually seem to get eaten before that long, so it had never been a problem before. but now that I am selling some wholesale I am getting paranoid. I never want someone to bite into a moldy bonbon, especially one of mine!
  10. @pastrygirl can I ask you a follow-up question? when you do a chocolate and caramel mix, does it improve your shelf-life? My cream based ganaches only seem to be good for a week or two, while my caramels last for many weeks, so I am hoping adding caramel to a cream-based ganache (thus reducing Aw) it would improve stability. How's my logic?
  11. I am taking the plunge and just signed up for Melissa Coppel's Chocolate Intensive class in Las Vegas January 7-10. I am sooo excited! Anyone else planning to go?
  12. @BVWells did you decide to take Melissa’s January course (intensive)? I have been thinking about someday taking her course too, and wondering if this is maybe the right time for me too.... excited and a little nervous (ain’t gonna lie ). It’d be my first real course
  13. I used a food-grade putty. It was OK but if Kerry says white chocolate, go with white chocolate!
  14. Super helpful thread. Thanks everyone for sharing their wisdom. I am just starting to offer some wholesale and bumping up against shelf-life issues that weren't really a problem at the farmer's market. Thinking I might follow @pastrygirl's advice and shift away from cream-based ganaches and stick to bars and caramels. Pastrygirl, can I ask about your flavors? I currently only do one caramel (burnt orange) and it's very popular. I'd like to offer 2 more...
  15. UPDATE: Success! thanks for your help everyone. I used your advice and added in some melted cocoa butter to my "chalky sand" (about 20% by weight) and then blended with immersion blender and got it so a nice creamy consistency. used it for the bottom layer of some 2-layer bars (blonde & milk) with feuilletine (note: they were a little too sweet for me. next time will use blonde and dark, and add some crushed almonds)
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