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hvea

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  1. does anyone have any recipe/suggestion for a sugar-free or low sugar cookie for a chocolate bar? I want to decrease the sweetness a bit with the cookie
  2. thanks! I will contact you when I am there (hopefully if this corona is over :))
  3. would an eztemper fit into a luggage easily? :) I might visit Canada towards the end of the year and would buy and bring it back with me if it would be easy to carry
  4. thanks! yes my room is very cold as well. I should have thought about this as it happens when I use the same chocolate for shelling multiple molds do you have a suggestion for batch shelling? would it help if I temper the chocolate and let is stay on the melting machine? would I lose the temper without stirring it?
  5. Hello, I'm not sure if this is the right thread or not but couldn't find a how do they dont do that thread I made a swirl bonbons and parts of the paints left on the mold. What might be the issue? I sprayed the paint and made swirls by hand using a foam brush. There doesn't seem to be a problem with the shine. I am almost certain tempering was right Thanks
  6. how do you clean the acetate or guitar sheets?
  7. sorry for the late reply, I will definitely take photos next time. I am just overwhelmed with orders at the moment
  8. Hello, I am using oil based powders for coloring. I dissolve and temper it everytime I need the color. It takes time to dissolve the powder and then temper. I checked liquid colors but I dont have many options on them Just wondering if it would work if I prepare a large batch and keep it in a bottle. Would I give up on quality? Would you suggest a good workflow? Thanks
  9. yeah thanks i know it’s not very practical for production but i still need to learn how it’s done
  10. when I try this the paint goes to the sides and the middle stays empty. would the paint he uses be much thicker? maybe less cocoa butter more paint powder? or a mixture of chocolate?
  11. thanks! I will use it to decorate bonbon molds.
  12. Hello, I am trying to create some no-dye chocolates; just to offer as an option. What I have in mind is to color the cocoa butter using ruby and gold chocolate, and then spray with a larger nozzle. Do you have any suggestions for the mixture ratio? Do you find it useful to color the cocoa butter this way? does it work? I just wanted to ask before trying and wasting a lot of resource, so thanks for your understanding
  13. thanks a lot for the suggestions
  14. Hello, I have two questions about using alcohol for cleaning the mold and brush splattering/spraying the metallic dusts. Some of my potential customers are asking for non alcohol chocolates (not just the ingredient but I also shouldn’t use it at any stage) (i know the alcohol completely evaporates but thats not something I can convince them) 1) I have been taught to use alcohol to clean molds. Is there an alternative for this? 2) I have been checking savour online classes. In one of the lessons (chocolate crunch bar) Kirsten Tibbals mix the dust with the alcohol and then splatter it with brush. is it possible to use cocoa butter / dust mixture and splatter or spray it? what would be the difference? Thanks!
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