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Showing results for tags 'Chocolate'.
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Hi! I am making molded chocolates at home and just started airspraying cocoa butter into the molds. I only have R & R cocoa butter. I haven't been able to find any discussions here about using it. I know I am tempering the cocoa butter and I have a Grex Tritium (side feed) with a .7 needle. I have a California Air Tools compresser 1 HP, with an 8 gallon tank. The cocoa butter seems to clog in the airbrush, and I have to heat it with my blowdryer every few (2-3) minutes to keep it running. It seems I have to use high pressures to get any spray from the gun. I wish I hadn't gotten the side feed, but I didn't know better. Could the brand of cocoa butter be part of the cause? It splatters a lot as well. II am loving the airbrush but I know I have much more to learn yet! I would appreciate any help to help improve my spraying! -
Recently I watched a visit to an Entemann's bakery where they ran all the doughnuts under a UV light to kill mold spores before packaging. A few days later I was at Staples, where they had 'room sanitizing' UV lights on clearance and I'm thinking it couldn't hurt to get one and shine it on my bonbons before I cap them. Also to sanitize the kitchen in general, especially the walk-in fridge. Does anyone have experience with UV lights in a food production setting? Will the cheap one from the office supply store help me at all? thanks!
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I recently purchased a vintage metal chocolate mold. I was fascinated by its pattern, and it was relatively cheap. Now I'm trying to figure out how to use it. I have begun to suspect that it may have been designed for making some particular type of chocolate, and before I start acting on my various speculations, wanted to put a couple of images of it before this group to see if anyone might recognize what it was made for, or, alternatively, what I could use it to make. It's very heavy, and the cavities are in pretty good condition.
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Hi guys hope your doing well, so i just want to ask you about some tips, recipes or informations about making chocolate bonbons am already know how to tamper and make my shells and i want to learn more about this, thank you so much 🎀
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Hello friends, We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. I also noticed the manual is pretty light on operational procedures. The 2 things I can think of that might be causing this other then an equipment error is the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. Wondering if anyone else has had this issue before.
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Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
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A quite unusual take on the favorite American chocolate bar: click
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Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
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Warming a mold with small amount of colored cocoa butter
cc.canuck posted a topic in Pastry & Baking
I couldn't think of a better way to word that! I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?
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Full story here.
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I'm relatively new to chocolate making but now that I've finally got the hang of tempering (by hand using the seeding method) I'd like to work on incorporating less air during the process. I mainly make bars at the moment so I can tap out air bubbles after filling but I want to start making dipped biscuits and that's not going to work! I've watched oh so many videos of people stirring their chocolate while tempering and can't pick up any nuances that make their process different to mine, though they clearly have significantly less air in their mixture. Any ideas how I could fix this problem or should I consider incorporating air bubbles into my biscuit design?
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Hi! I started tempering chocolate in December despite saying I would never temper chocolate because it looks so complicated. Now I'm whipping up chocolates for every holiday and birthday gift. I'm not the best for sure, but I've been practicing a lot and I'm feeling good about the results (usually)! I'm trying to make a bark that is mainly white with some red feathering. I used titanium dioxide for the first time to try to get the white chocolate whiter, and everything seemed to be going well, but after a half hour, the red chocolate (dark) has set but the white is very tacky. I can't find any information on if titanium dioxide affects the tempering process. Did I blow it?
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Hi! I have a SMALL chocolate shop/cafe in Canada and I've just received a grant that I need to apply to my business and am trying to decide where best to put it. I have a chocovision rev delta and it serves us well, but I am planning to upgrade to a 3Z, as that is a higher capacity and will be within my price range. That will leave me with approx $3500 cad to spend on other items. We so far do most things small batch/small scale/by hand. Considering a panning machine or kitchenaid attachment? a vibrating table? an airbrush setup? Guitar cutter? Any other thoughts or suggestions??
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Looks like you’re in the Washington Post this morning, Congratulations! 🎊 https://www.google.com/amp/s/www.washingtonpost.com/food/2021/01/31/chocolates-valentines-day/%3foutputType=amp
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Hello eGForums, I'm curious if anyone has purchased these ganache and caramel ruler bars (https://www.tcfsales.com/products/658-ganache-and-caramel-ruler-bars-set-of-2-ea/) from TCF before or has experience with this company? Are they a reputable company? It costs $87.96 (not including shipping) to purchase 4 stainless steel square bars, measuring 1/2" x 1/2" x 15" L, which seems like a reasonable price relative to other companies. Correct me if I'm wrong. Does anyone suggest other companies to purchase bars from? On a related topic, I know that a possibly more affordable alternative would be to visit a local metal fabricator and purchase metal bars from them. My concern is purchasing bars that are made from an alloy and finish that is 'food-safe'. Does anyone know what grade/alloy and finish of stainless steel is 'food-safe'? Does anyone know what grade/alloy and finish of aluminum is 'food-safe'?
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Several of Greweling's recipes call for the use of a round piping tip. I'm not familiar with what sizing system he's using. When he says to use a "no. [integer] round tip", what does the [integer] correspond to in millimeters or inches? For example, what is the diameter of a no. 3 round tip used by Greweling? -
I own a particular Tomric mold, Disc no# I-2023:.16" x 1.30 (dia) .14 oz/4g. 30 cavity. It's been so long since I actually worked with chocolate and this is for mixing in an isolate pharmaceutical and so I need to get it right. I'm not functioning as well as I would wish and am asking for help. I need to make 25 discs in this mold. Can someone please tell me how much chocolate I should use. Does the blurb after the disc number mean that each cavity holds 4 g.? Thanks. Oh I don't have a scale which registers much less than 4 g. It's an inexpensive Starfrit and we use it to weigh the dogs' food.
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I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not sure how that would have happened, though thinking of everything ad nauseum I can think of possibilities. The ingredients themselves are all ones I’ve used before without issue, though first time with the roasted nibs, but they came from the same reliable source as all my other nibs. Just curious if anyone else has seen this happen.
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Hi, I need to make portions of exactly 12g (=0.423oz) of truffle ganache. These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up... What solutions do you have to control the weight of the ganache for truffles? I tried to measure them on the scale but it's time consuming and not very reliable... I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould. Have you tried to make your own shells for truffles? It's not very clear how many cm in the mould will translate in how many grams in the product.... any suggestion will be appreciated.
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I am new to chocolate, but have been a home cook all my life. I have been reading here for awhile as I go on my chocolate journey. I learn a lot from the things I read here, but I really don’t have a lot to contribute since I am such a novice, especially with chocolate, so I thought I’d share something light with the community to hopefully give you something fun to take your mind off of some of our intensity these days. Sunday I made my second batch ever of bonbons, and they’re made with my own chocolate, a lavender ganache filling with a little taste of salted caramel. I saw this little guy on top of one of my leaf bonbons offering to protect it from any renegade bugs as they sat on the counter. I love these little jumping spiders, and they’re welcome in my house any time. Cute little sucker who hung out for quite awhile. Anyhow, something lighter for your day.
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Hello everyone. Ive encountered some issues with my truffles. I use truffle shells and have made a caramel recipe and it seems to be leaking. Any tips on what i should do? Attached is a photo to show a clear image of what i am describing! Thankss 😀 IMG_6005.pdf
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I'm making another cooking video, this time about a chocolate cake from The Geeky Chef Cookbook. And the frosting recipe is basically garbage: 1 stick of butter to 165 grams (1 3/4 cups!!!!) of cocoa powder. So in the video I need to say something along the lines of "A normal frosting recipe has more like XX cocoa powder per stick of butter." So can I get a quick spot-check here? For your preferred cocoa-powder-based frosting recipe, how much cocoa powder per stick of butter? I don't actually know how much I added in the end, the cameras were rolling so I just added cocoa and sugar until it tasted good!
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Has anyone worked with the Agostoni chocolate couverture? Mainly interested in experience with moulding bonbons. I found a post here from 2012, but with only one reply, so I thought I’ll ask the question again. Agostoni is an Italian chocolate maker that apparently has been around since the late 40’s, but I only just heard about them, when I found out they have a supplier in my home country of Norway.
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I want to make sugar-free bars with Callebaut cocoa liquor and Erythratol. Any advice on ratios? Should I make it in my melanger or would just melting, adding and tempering work? I made the mistake of buying Callebaut sugar-free with Maltitol and it is definitely a laxative. Now still stuck with a lot of it. Any advice is most appreciated.
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Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this?
