Jump to content

Jade S

participating member
  • Posts

  • Joined

  • Last visited

Recent Profile Visitors

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

  1. We go through about 10 kgs a day. My sister wants to purchase an EZtemper. She wants to learn new things plus, she's excited about being able to make meltaways and such to add to our offerings. What's everyone's opinion on melters? Her thinking now is exactly what someone posted earlier get the EZtemper and melter for now and maybe save up for a bigger option down the road. We did purchase a Martellato Mini MeltinChoc for white and dark chocolate because we don't use but a couple of kgs of each (milk is our main seller).
  2. Hi all, I could really use everyone's help here. I said above that we went with the TF20 from D&R. Well, that fell through in a big way. They emailed today explaining that the wheel wasn't in stock and won't be back in until the end of November. The whole point of us getting it was the speed of getting it delivered (they promised delivery this week). We want to start making our chocolate for the holiday season at the beginning of November and be done by early to mid December. We had to cancel the order because we were afraid that we wouldn't have gotten the wheel within the time frame promised. Plus, I think both of us would have struggled to keep 20 kg of chocolate in temper manually. My question is what should we do now? The other reason we chose it was to take some of the strain off of me because I manually stir the melted chocolate to cool it down to its working temperature. We use the seeding method and use Lindt's version of Callets called piccolis.
  3. You are not expected to make any style of cheese but you do learn about the various styles and how they are made at least in the online version of the program. Maybe in the in person classes they teach you how to make cheese and have it as a group project and grade it. One thing you do learn online or in person is how to critique cheese. The tasting portion makes up a big chunk of your final mark in at least 3 of the 6 classes.
  4. It's a certificate program through the Centre for Hospitality and Culinary Arts from George Brown College. I have completed 4 of the 6 courses required and I'm just about to start the 5th course this Saturday. All of the classes are currently only online, but I'm thinking things will transition back to in person learning next year. All of the classes have a tasting component to them. The only complaint is the fact that I have had to spend quite a lot of money on cheese for each class. Oh well, I guess it could be worse. I've been introduced to a lot of cheeses that I wouldn't normally try or buy.
  5. Well, I've only tried making Ricotta once and it did turn out so that was awesome. I'm not sure if I will pursue cheese making further but if I do I will keep that in mind LOL.
  6. Well, a decision has been made. We ended up going with the TF20 with the molding wheel. I know it will be a steep learning curve but I'm confident we will figure it out.
  7. Actually, molding makes up most of our chocolate work whether it's bars, spoons, or hot chocolate bombs (using the sphere molds). I'm definitely use to monitoring temperature and seeding. If I didn't make that clear I apologize. How does the EZtemper work? Does it handle the seeding method with couverture? I know it's all about tempering with coco butter but both of us don't use that method.
  8. @Jim D Is the Delta hard to clean? One of the concerns my sister had when watching the videos from ChocoVision was the temperature probe inside the baffle. It appears that if you damage the probe at all the machine is rendered useless. I like the fact that these machines have builtin beeps to let you know what's going on, but I really wish they had tactile or raised buttons. I also can't get a hold of the distributor that's closest to me to find out pricing and such which is very frustrating. Maybe I can call ChocoVision directly.
  9. Well, my sister really likes the TF20 after watching some videos of similar machines so much so that she has asked me to order it. Has anyone used one or have used something similar?
  10. Thanks and I would say that 80-90% of that 100 kg used last year was tempered and the rest was for ganaches. We don't make our own truffle shells but we do dip them and make the centre's. We literally could only temper 16 oz of chocolate at a time because any more would go out of temper before my sister could do her work. Plus, my arms could only handle a few sessions a night LOL. My job will be to load the machine and keep an eye on the temperature (if I can find a talking accurate candy or infrared thermometer and turn on the wheel at the appropriate time and adding seed (she will handle filling of the molds and such).
  11. We use Lindt exclusively for a couple of reasons. First, we have built up a rapport with one of the managers at the Scarborough Lindt store so the price is right. Second most of our customers don't appreciate the different types of chocolate out there like you and I do, but they relate to Lindt. I would be curious to know what some of your favourites are though because I like to try new chocolate any chance I get.
  12. Hi all, Just joined after finding these forums while searching for chocolate tempering machines. My sister and I run a very small side chocolate business (she's a chef at a longterm care/retirement home) to make a little extra money around the holidays, but we are hoping to expand to year round. We're located in Whitby just outside of Toronto Ontario Canada. We are looking to purchase a tempering machine to increase our production and make things a little easier on us (currently we use a bowl and a Bain Marie (not the safest for me) and temper using the seeding method). We went through 100 kg of chocolate last year which was the most for us we usually only use about 60 kg or so. We only use Lindt couverture. I'm in charge of the research so what do you recommend? I've been looking at Chocovision Revolation V, EZTemper, and the TF20 with molding wheel from Design & Realisation. I should mention that I'm totally blind so the easier the controls are the better. I like the fact that both the EZtemper and the TF20 are both made here in Canada that makes things easier when it comes to maintenance and repairs. My sister just bought a Mini MeltinChoc from DR for the tiny quantity of dark and white we do. What are everyone's thoughts?
  13. Hi all, I'm from a town in Ontario Canada called Whitby which is just east of Toronto. I came across the forums while searching for chocolate tempering machines on Google. My food interests are barbecue (especially cooking with a pellet grill because we have one), chocolate, and cheese. As a matter of fact, I'm currently studying to become a Professional Fromager through George Brown college. I should mention that I'm totally blind. I'm hoping I can gain some valuable knowledge on here.
  • Create New...