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Found 1,245 results

  1. Hello everyone, Just wanted to start a thread how to spray chocolate with a paint sprayer. Please describe what has worked well for you and what has not. Do you like a Wagner Airless Spray Gun?
  2. I make shell molded truffles. After my neck fusion, shaking out chocolate from the molds is difficult at best. I went to a local chocolate shop and they have a Savage Brothers temperer with a vibrating machine built in over the bowl. They flip the mold over, turn the vibrator on, and dump the chocolate that way and it looks wonderful. They also double wall these truffles. That machine is $50,000 I'm told. I need a bigger tempering machine than what I have as well. I currently use a Revolation Delta and I love it. I'd get the 3Z but it doesn't have a vibrating machine build in. I prefer to buy used. I need suggestions that are in the $5000-$8000 range if they even exist. I'm self taught so any advice would be helpful.
  3. Hi guys. Came across these amazing bon bons on Instagram. How would you say I could replicate the design? thabks.
  4. 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.
  5. 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.
  6. I am making molded bunnies for Easter and I am finding that the necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200. Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator. Any suggestions are welcome! Cheers Mary - Rookie
  7. Here's what I'm after: a good quality, rather dark, chocolate ice cream recipe. Simple-sounding, I know, but I haven't found one I like much yet. I'd like to use this recipe as a jumping-off point. I have ideas for ice creams much in the style of certain haute chocolates (choc. and tea, choc., coconut and curry, etc.), but I need a good base recipe before I start on that madness. Can anyone point me to a good one?
  8. As a lot of you already know, Kerry Beal has been working on a device to help the artisan chocolate maker – the EZtemper. I got a chance to see the EZtemper in action this weekend at the eGullet Chocolate and Confection 2015 workshop and it was nothing short of amazing. Dead simple to operate, you basically just load a container with cocoa butter and turn it on. Allow it to work overnight (about 12 hours, I think) and the EZtemper will produce cocoa butter silk i.e. Form V Beta crystals. The cocoa butter is transformed into a mayonnaise-like consistency which can then be used to instantly temper any melted chocolate or ganache. Like Mycryo, you add 1% by weight to melted chocolate at the proper temperature; however, the chocolate silk produced by the EZtemper is superior, in my opinion, because you don’t have to worry about melting out the Mycryo cocoa butter crystals and incorporating it into the melted chocolate. You just have to stir the silk in – much more easy. Not only that, but you can use it to temper your ganaches which we all know produces a product with longer shelf life and better mouthfeel. As if that weren’t enough, it also causes your ganache to set up much much faster. So you can pour out a slab of tempered ganache and move to cutting and enrobing a short while later. I think this device is going to revolutionize the chocolate industry. You should consider it for your confectionery business if you want to save a lot of time and produce a superior product. Take a look at the web site here: http://www.eztemper.com
  9. I am wishing to purchase some black cocao butter, but it is scarcer than hobby-horse sh*te here in the UK. I do have some cocao butter, and some black fat-soluble powder. Tips and tricks for the making of black cocao butter at home would be most welcome... ptw1953
  10. Hey everyone. So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general? i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough. im looking in the $500 range or under.. any advice? Thanks
  11. Anyone can help why this is happening to my caramel bonbon after I scrape? They are not very full and it happened to almost all of them
  12. Hi there, Does anyone know of a good app which allows you to enter orders which come from your website to keep track of them and schedule in a calendar. View of paid invoices, unpaid and any extra features to help with online ordering?
  13. This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these? Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ... More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense. I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en Edited to add: the black/ brown flavors are chocolate, of course! 🙃
  14. 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?
  15. Hi All, I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved. Also, if I add the oil candy color to white chocolate will it affect the temper? Thanks, Mark
  16. Hello everyone! I was wondering if anyone could help me out with these design attached? I manage to make it on the table somehow and then when trying it into the mould it just doesnt work Any tips on this ? Thank you!!
  17. Hello! I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below. The mold prices do not include shipping fee. I will ship these via USPS priority mail. For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions. Thank you. Charlotte W.
  18. [Manager note: Follow this conversation from the begining at Chocolates with that showroom finish, 2004 - 2011] heard somewhere that the higher the % of cocoa in a chocolate then the thicker it is when in temper? is this true? it might explain things a little when im trying to temper the chocolate at work. Also, whats a good precise thermometer to use for tempering thanks
  19. Hi everyone! I am new in the forum. I would like to ask you if you have any tool or trick to get even colour layers without using an airbrush. I have tried brushes and sponges but it is quite hard to get something even. I know the answer would be: buy an airbrush and a compressor, but at the time present I cannot get one. If you use any specific brush that makes more even colour layers I would appreciate if you post the picture of it (or from any other tool). Thanks in advance!:)
  20. Here's where I'm at with baker's percents: 150% Salted Butter 58% Trader Joe's 72% Belgian Chocolate (I don't enjoy super chocolate-y brownies) 240% Sugar 100% All Purpose Flour 91% Eggs Melt butter with chocolate (I take it to 170F). Mix in everything but eggs. In separate bowl, whisk eggs and then add eggs to everything else until just incorporated. Bake at 275F for 70 minutes My goal is Two Bite Brownies. I'm looking for an end product that's chewy and a bit dry with a homogenous texture. I don't want any fudgyness- at all, and, right now, even with 70 minutes at 275, my end product has a super fudgy crumb and a crispy exterior. I don't want a cakey texture either. This is the territory that I'm shooting for: https://www.youtube.com/watch?v=GKDujihI6Es&app=desktop These are not exactly Two Bites, but, if you look at the beginning, you'll see that the crumb is pretty dry. The only major difference I'm seeing between their process and mine is that they add the flour last, while I add the egg last. They don't show the flour being mixed in, but they do show the batter being dispensed into the baking pans and it definitely looks a bit thick- not cookie dough thick, but definitely not batter-y either. The goal is a brownie with more of a cookie texture, which might mean less eggs, but, before I take that direction, I wanted to see if anyone here had some thoughts on this.
  21. Beautiful day chocolate friends. I'm brand new here on the forum. Almost two years ago, I started making pralines in the Czech Republic. There are not many manufacturers and not at all those who work by hand. I have a big problem with cleaning the molds. I like to work cleanly, so I absolutely clean and polish alcohol before each batch of molds. I use my little helper for this - an accumulation screwdriver with an extension, which I made from a wine cork - it works perfectly. I apply clean make-up tampons and possibly alcohol to it. But now I have a lot of molds and manual cleaning is crazy. I bought an older dishwasher in a restaurant and I can't find a product (soap, detergent) that would well remove the remnants of chocolate from the sides of the molds and at the same time, of course, would not destroy the molds? Does anyone have any type or advice for any other cleaning machine, please? I bought a special product "Brillform", which is intended for rinsing already washed molds - it should ensure shine without polishing each tube, but first I have to get the chocolate away. Here is a link to my website and instagram, you can look at my work and I will be very happy and grateful for any advice and warnings on what I could improve, because there is no professional in the Czech Republic focused on pralines, so there is no one to learn from I teach myself by rehearsing and from great books, videos and watching the world's chocolatiers. Thank you again
  22. I need some help to balance my recipe fillings for my bonbons. Anyone have time to help me? I have based myself on Ramon Moratos %
  23. I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
  24. I successfully demold finished chocolate pralines. ??? I pour chocolate into cavities to form shells for my next pralines. Question is simple: what is step 2.? Polish with cottom/ and alcohol/ wash in hot water/ use dishsoap/ do nothing/ somethig else? Does it depend if it was chocolate bar or praline/ if I used coloured CB or not? What if demolding was not that easy or successfull? I always washed in hot water with soft sponge and dish liquid. Dried, polished with cottom and used again. But I read I should clean my molds 1 or 2 times per year only! I thought residual fat will make demolding more difficult and inhibit shine. Where is the truth please? Whats correct?
  25. Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course. I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile. Thnx.
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