Jump to content

LOUROUX

participating member
  • Content Count

    6
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Thank y'all for bearing with me! As I have said, I am self taught so I may use the incorrect terminology sometimes. As for the Hilliard's, I've heard far too many temperature fluctuations can occur and in general, that's its not great equipment. Am I wrong? Now that it's clear that I need a few machines for confectionary coating, besides the Mold'art- what are some 25-80lb machines, with a spout or wheel do yall recommend? I prefer a free standing one but I can also deal with sharing precious counter space with a table top machine. NOTE: I will be using som
  2. I see, I'm just throwing words out willie nillie. 😄 Sorry about the confusion, I use the Ghirardelli 25lb box of wafers, Confectionary coating I believe. These last 6 years I have been making chocolate by hand in a 100 year old house that only has window units and not one in the kitchen. The humidity in New Orleans is frightening for chocolate, to say the least, much less without central air. I adapted to the tools I had and now I am worried to change the flavor up on my customers. I use locally made chocolate for the ganaches but the shells? eh. I feel like people are kinda rubes
  3. Looking at the Selmi side by side with the Diva makes the Diva look like the low rent version, ha! But they are pretty similar. Right now two of the Mold'art machines is looking like a pretty nice option to start with. Now, remember y'all, I will be putting confectionary coating in these! Will I still have thickening problems if I also have the pump? And will I still need an EZtemper as I am not tempering chocolate? I am a bit confused as to the advantages of using it for ganache as well, can anyone elaborate? Thanks, Lou
  4. FIRST OFF, thank you so much to everyone who replied! I am self taught, so advice and knowledge is gracefully received. I plan to be on this site more as I have recently acquired a laptop, hooray 🙂 Has anybody used the Diva machines? I wish I could attach a video the rep sent to me in drop box, it's pretty seductive. foot pedal and a heated vibrating table. Of course my first inclination was to find a few savage kettles but I haven't had much luck yet. Does anyone have model numbers for 25lb and/or 50lb savage kettles that I should be on the lookout for?
  5. As of today, September 27th I have had replies from two companies. The pro BAKE diva 12 is the melter with the heated vibrating table & the R400 of the same line, enrobes as well. The diva 12 was the 12,000 quote... I have had replies from WOHL for a water jacketed machine but no specs or numbers yet after several back and forths and that's it! Not a lot of folks have replied, surprisingly. I am used to working with water jacketed savage kettles from the 70's, hep me
  6. Hello all! Longtime creeper, first time poster. I have been running my little chocolate company by hand in south Louisiana for the past 6 years now. Quarantine has become somewhat of a boom for our bon bons and business is up 300%. This Thursday I will be taking a second look at a commercial property and should be making an offer if all goes well. I personally come from dirt and the most expensive thing I've ever purchased is a motorcycle so I never thought I would be staring at chocolate tempering machine with heated vibrating tables that are 12,000 bucks! I have contacted a few different ret
×
×
  • Create New...