GRiker

Those are so beautiful! What’s inside and how did you get the coconut to stick so evenly on the outside?

Happy to once again have found this useful information on the forum. Also decided to try a fabricator in my area looking for a scrap piece. I was looking for a particular color on which to take some pictures of chocolates then was planning to have it on the table in my workspace. Found a 33" x 27.5" x 1 1/8" just the right color, Alaska White. Looks like it was going to be installed - all the edges are polished and the corners are softened - but there was a chip on the bottom of one of the edges. Wasn't free, but at only $20 was a bargain. So grateful for everyone who shares what they learn!

Update: Just ordered a Cocoa Barry 6.6 pound container from Pike Global Foods this morning. Wholesale application to Pike was quick and easy. Pricing delivered to TX was $17.38/pound. I waited until now to order as we are finally dipping below 80 degrees F! When I looked this morning Canadian Vanilla Food Company's cocoa butter was sold out.

I used a Blue Stripe chocolate bar as part of a chocolate tasting experience with some friends. No one liked it, including me. It all sounded good on paper but if it's objectionable to eat it's a waste.

Guittard makes a 72% coconut sugar wafer, Sante. I've hand dipped with it and it's pretty nice. They are selling chip version of this at the grocery store in a blue bag. Guittard also makes a sugar free (malitol) milk and dark chocolate. I haven't had these. These links just to go a store I know carries it. You may be able to find it somewhere else less expensive.

@pastrygirl Thanks for all those suggestions about places to look. ~$20/pound is more reasonable. @Saltychoc I submitted a wholesale application to Pike Global Foods so I'll see what shipping is to me. Thanks for the lead. @AAQuesada I have been to Restaurant Depot in Austin. Last time I was there they only had Callebaut chocolate and I think they also had cocoa powder. My Guittard rep told me that right now they are not selling the smaller tubs of cocoa butter (7.5 lb x 2) so I think that only the 40 pound pail is the only size available for Guittard, unless someone is repackaging it. I am placing a bulk Guittard order next week, so I could buy the pail, it would just take me too long to use it all so it doesn't make sense to buy that much. Edited to add: I'd be open to buying the 40# pail at Guittard and repackaging and shipping to anyone at cost. Let me know if you'd be interested in this. I'm comparing prices and seeing if I can get a wholesale account at Pike. Does seem like pricing is still on its way up. I did read that the harvest that started October 1 is expected to be better than last year, but still down from previous years.

I’m thinking about where to buy my next batch of cocoa butter. Several years ago I purchased 14 pounds from Guittard when I did a bulk chocolate order. Last year I paid $32 for 5.5 pounds from Chef Rubber. This year they want $250 for the same amount. Guittard’s minimum container size this year is 40 pounds at about $10/pound. Chef Rubber is way more than I want to pay, but Guittard is way more than I need. Anyone have a more reasonably priced source for cocoa butter where you don’t have to buy so much? Where are you sourcing your cocoa butter?

@Elle Bee, When you make your pate de fruits, do you use a refractometer or do you cook to temp only?

Agreed. I have only a few types. One that shape that is a pain and your hemisphere mold that I have to work with carefully because the piece sometimes wants to come out before I’m ready for it to. Quite the contrast.

The piping dot on the heart made me think they were piped on, but the symmetry made me think otherwise. They look so nice.

Those are beautiful! What did you use for the small pink heart on the dark square? Did you just pipe it on when you were finished?

My new guitar needed 10 new bolts/nuts. They run $6 each from TCF Sales. My resourceful husband spec'ed out the nuts and bolts, ordered replacements and drilled holes in them for about $2 each. (Price doesn't include the cost of a couple new drill bits!) Here's the specs: Metric Socket Cap Stainless Steel M6x25mm bolt Nut, Metric Stainless Steel M6-1.00 Also just to circle back around, I ended up with 22 gauge (0.65mm/0.025in) Stainless 316L wire. Decided I know I'm going to attempt to cut a thin soft caramel with this guitar so I went a little thicker than standard.

@Jim D. Thanks. I was just wondering how you do it since I know you think things through. There is a limit to how much to worry about!

@Kerry Beal Thanks! I did read through that but got lost in the wire gauge vs. inches vs mm not all of which seemed to agree with each other!

Thanks @Jim D.. I understand that when you're making a two layer ganache you put the 3/8" on the bottom since you'll be spreading your untempered chocolate there. By using the larger ruler on the bottom, you ensure that your finished product has equal thicknesses of the two different flavors. When you're making a 1/2" ganache, are you concerned that using an untempered foot at the base of your ganache leaves you with a ganache layer that is less that 1/2"? I'm finding that stainless steel bars are pretty pricey, hoping to buy the right ones the first time!