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Vojta

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  1. Just curios why would you need a vibrating table? It can be done with your hand on a table, cant be? (I clench my muscles and shake my hand uncontrollably like I had Alzheimer and it works perfectly) any chance for a link/ name?
  2. read through some of them but got lost a bit. Thats why I asked
  3. Goergeous! You know how to. I love eclipse shape. Depends on you... read through outline of the course and think about how many new things you going to learn. For me only her last lesson has high value for me (troubleshooting), if it was possible I would take just that one. For the whole I a) lack the money. And b) because I did some mousse cakes and mirror glazes, I can follow a recipe even with small instructions given. Thus I just purchased her ebook. Thank you! ❤️ My only struggle is the lack of space in my freezer - what to do with leftover glaze. Maybe it
  4. I successfully demold finished chocolate pralines. ??? I pour chocolate into cavities to form shells for my next pralines. Question is simple: what is step 2.? Polish with cottom/ and alcohol/ wash in hot water/ use dishsoap/ do nothing/ somethig else? Does it depend if it was chocolate bar or praline/ if I used coloured CB or not? What if demolding was not that easy or successfull? I always washed in hot water with soft sponge and dish liquid. Dried, polished with cottom and used again. But I read I should clean my molds 1 or 2 times per year only! I thoug
  5. If you are a complete beginner, then I would propably take it. If you ever made more than 3 mousse cakes with mirror glaze I would not. There are really good points in this discussion. I was quite blind wanting to achieve these instagram perfections. I think in a store kitchen at a larger scale mirror glazing can be doable. But for me as a home chef mirror glazes are one big struggle. I am curious.
  6. In my opinion it's stamp (the thing you dip in color then dip onto surfuce). For such a small dimensions I believe it could be flat - without curvature.
  7. Haha I came to ask exactly the same thing! Notwithstanding I use dark chocolate and black CB and 2 layers, I can still see marks on my praline. 3 layers dont fix it neither. I dont want more layers, bcs the CB is getting as thick as the choco shell... But I have to say in a darker room it is not noticable - thats for simmilar colors. White praline with dark choco shell is just impossible for me. So is it possible?
  8. Even thought I consider myself as (advanced) beginner, I think it is not worth it. If you spend some time thinking about it you can invent/ come up with almost any design by yourself. Well a bit harder with this particular one, but if you search on the Internet you can find it.
  9. Vojta

    Recipe management

    Thank you for sharing with us!
  10. Vojta

    Recipe management

    Here is what I am thinking about and their pros and cons. I believe that I should have everything in one place. To better blend multiple recipes into one dish and not to forget something in generall. Ring binder an emotional connection exists and writing by hand is more pleasant and improves my memory and sparks my creativity. That's a key, isn't it? better for doing math e.g. fractions (I do confectionery, so I am often calculating % etc.) much better for sketches Note taking app (Evernote, Google keep) has search, tags, #s, structure
  11. Whats the best way to manage recipes? What an ideal notebook would need to have and be capable of? I have tons of marked web sites, playlists on YouTube, printscreens on my phone, bookmarks in paper books, my notebook... I would like to know how you professionals do it.
  12. New beautiful chocolate business? Maybe an interesting story to share? I would love to read it. Congrats
  13. We know that chocolate contracts while its setting up, thus I can imagine it would not help. But I am inclined to believe it would help. Will try again Gorgeous. I wish my first set would look so good too.
  14. I think it's the opposite way! I might be wrong, but I had optics the previous semester. For larger distance between grating elements we have smaller difraction angle. Thus we can observe more diffracted waves. Thus we see "more" light and colours. Now when dealing with chocolate it makes sense to use a grating with smaller period too. Because it's easier for low fluidity liquid (chocolate) to fill in smaller amount of super tiny holes. My experiment proves that too (below) Let me know how are your experiments going! I tried 500 lines / mm and 1000 lines /
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