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  1. Ok, how are the chocolates made, often tool shaped, that have a rusty looking finish? covered in cocoa powder after moulding? Something done prior to moulding? Untempered chocolate? Other ideas?
  2. Haha yeah I don’t have a grease trap, but have an annual plumber visit… currently we use scrapers and just scrape all the built up stuff off, and only hot wash if the molds got scuffy or if there have been allergens used in them. It just takes sooooo long to scrape it all off I was hoping someone had an idea I hadn’t thought of yet.
  3. Having a huge pile up of molds needing to be scraped is one of the dreaded things in this kitchen. Has anyone come up with a more efficient or quick method to removing hardened chocolate from polycarbonate molds (or even the cheapies)?
  4. Lord knows I’ve got those around lol. question for your dextrose recipe. Is the full 2200 g added to the water, or is 150g dry charge set aside first and 2050g added to the water?
  5. Got some dextrose. Hoping to try it today! 🤞
  6. Thanks Kerry, this recipe might prove helpful! Wondering what the purpose of dextrose is, instead of regular cane sugar which is what I primarily work with. Any thoughts?
  7. For my next querie- this youtube video of candy coated chocolate eggs. What temp/stage do you think she's cooked her sugar solution to?
  8. I don't actually use a cooling tool either...😬 I guess the chocolate build-up might be my sacrifice for not using heating/cooling. What temp melted chocolate do you recommend?
  9. Those results sounds impeccable. I didnt realise heating the outside was necessary.. A heat gun? Any good tutorial videos you could point me to? So if the drum is warm and the centres are cold that would be a good first step? I thought maybe my batch sizes were too small and the chocolate i was pouring in was just making more contact with the drum because there were enough "fillers." Also, do you use tempered or untempered chocolate? Ive been using tempered, maybe that is contributing to build up.
  10. Hello panners! Have acquired my kitchenaid panning attachment and having fun! Finding what seems like an awful lot of chocolate is ending up stuck to the drum by the end of a batch. Is this normal or is there a way to reduce waste while panning? Thank you!
  11. I came across the simmer in the can recipe for dulce de leche, and cooked some up- yum! Wasn't sure if the moisture content was suitable for inside a chocolate, so I added chocolate to make a ganache, but it ended up quite stiff and not as flavourful. Question 1: Can i pipe it as is into chocolate shells and it'll keep well enough or is the water content too high? Question 2: Can I simmer cans and then keep them on the shelf or in the fridge for future use?
  12. Thanks Haley, I will be trying Kerry's suggestion first and then if it doesnt work, tempering is next! I was really hoping for the reliable convenience factor. I'd so love to dial it in!
  13. Amazing! So how has your process changed? have you stopped using other machines/tools in favour of the tempering machine? Do you use it for dipping, or just molding?
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