[Panning - but not for gold!]

Hello, I'm very new to panning, trying out some stuff.

 

Do you cover every center with gum arabic? for example do you need to cover coffee beans? (I'm not even asking about doubles or triples, I guess it's extremely hard to prevent that. I just wonder how packaged chocolates do that on a factory. I don't think it worths the labor to really prevent the doubles on beans?)

 

I was able to go for covering nuts without gum arabic. does it take time for the oil to get to the shell? Let's say I'm not targeting for a very long shell life, do I still need to use it?

 

I am also polishing naturally, letting it roll on a clean drum for a day. Do I need to cover it afterwards?

 

Thanks

[Spraying Chocolate: Equipment, Materials, and Techniques]

when I use my spray gun it ends up pretty well (attached a photo) so I dont think its about tempering. 

 

I think it’s either I’m terribly bad at airbrushing or my airbrush is terrible

[Spraying Chocolate: Equipment, Materials, and Techniques]

I got a cheap airbrush at the end, as I mainly use a spray gun

 

I am working on spraying using a russian pipe.

here is an example

 

the problem is the dye appears to be too liquid on the mold and the correct shape doesnt form and it looks like a puddle on the mold

 

I am using the cocoa butter at 32 C and the room temp is 16-17 C (I use these using spray gun and never had a problem)

 

any ideas?

[Spraying Chocolate: Equipment, Materials, and Techniques]

any airbrush suggestions for less than 100$? I normally spray but need an airbrush for fine details. probably looking for 0.5mm nozzle

[Including Cookies in Bonbons]

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

[EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!]

thanks! I will contact you when I am there (hopefully if this corona is over :))

[EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!]

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

[Colored Cocoa Butter: The Topic]

thanks!

[How do they do that? (the bonbon thread)]

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?

[How do they do that? (the bonbon thread)]

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

 

 

[acetate sheet for capping chocolates?]

how do you clean the acetate or guitar sheets?

[How do they do that? (the bonbon thread)]

On 1/4/2020 at 11:30 PM, Jim D. said:

 

It would be interesting to know the results of your attempts. And photos (if they are presentable--most of mine were not).

 

sorry for the late reply, I will definitely take photos next time. I am just overwhelmed with orders at the moment

[Colored Cocoa Butter: The Topic]

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 

[How do they do that? (the bonbon thread)]

yeah thanks  i know it’s not very practical for production but i still need to learn how it’s done

[How do they do that? (the bonbon thread)]

On 5/8/2019 at 3:08 AM, pastrygirl said:

 

 

 

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?

[Colored Cocoa Butter: The Topic]

thanks!

 

I will use it to decorate bonbon molds. 

[Colored Cocoa Butter: The Topic]

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

[Chocolate mold alcohol alternative]

thanks a lot for the suggestions  

[Chocolate mold alcohol alternative]

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!