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Showing results for tags 'Chocolate'.
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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 y... -
I sell bonbons to shops that keep them at room temp and put a best by date of 8 weeks after they leave refrigeration, otherwise I keep them cold. I'm not 100% sure they're as good after 2 months at room temp but I do it anyway. (I've done some aW testing of the recipes but I don't test each indivi...
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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? -
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... -
Has anyone successfully recreated the cream inside a raffaello truffle?? There are a lot of recipes on the internet but those don't achieve the same texture as the real raffaello cream ; _ ; Any advices/experiences/ideas are appreciated :))
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One of the dishes at Alinea this weekend was a shot that included green apple juice or cider inside of a cocoa butter orb dusted with horseradish set in celery juice. The orb was crisp and thin. I've never worked with pure cocoa butter...can you temper it by itself? I didn't taste the sweetness o...
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Tempering machine Selmi, Pomati, ChocolateWorld, Kadzama,...
Vojta posted a topic in Pastry & Baking
Hello What continuous tempering machine should I buy? It is very difficult to find non biased info. Sales persons just dont know. And I dont know chocolatiers who had experience with multiple machines (and can fairly compare)... Personally I worked with Selmi and Pomati, here are... -
I have a Revolation X temperer and am anxious to try using cocoa butter silk for tempering. I've asked around but so far haven't found anyone who has done it. Called the manufacturer and they gave me a reference, but it didn't pan out: the fellow didn't respond to my inquiry....
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Hi guys. Came across these amazing bon bons on Instagram. How would you say I could replicate the design? thabks.
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Is this an enrobed piece that these are displayed on, or is there a magnetic mold this shape? One or more of you experts must know. Thanks in advance! https://shop.chefrubber.com/item/901374S/12-Days-Of-Christmas/
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I wanted to produce a chocolate that has two layers of color, with bronze powder on top and some green color sprinkled underneath. The mould was half-circled shape. First of all I polished the chocolate mould, then I tempered the colored cocoa butter to 96-97F, then sprayed it inside the mould usin...
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Hi folks, long time lurker here. I was wondering if anyone had any ideas on how I can produce a filling for my bonbons that is fresh cream or milk flavoured? I've tried a couple of experiments using white chocolate or coconut oil meltaway style bases but it always just ends up tasting lik...
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Hello Fellow Chocolatiers! I am working on calculated appropriate prices for my handmade chocolates. It's absolutely shocking that after 10 years of making chocolates, I never really dared to delve into the nitty-gritty cost of goods. And when I worked at a chocolate shop that was never...
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Hi folks! I've recently dabbled in running some kid bon-bon making birthday parties and they've been really fun (would NOT recommend for under 12 though:) I'm trying to cut time by tempering the chocolate in advance (pre-party) and then keeping it at 32 in the melter. It's usually a good...
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I've been making chocolates in my spare time over the past few years, but have taken a few big steps lately towards shifting from pastry chef to chocolatier. I had packaging designed and made, cobbled together a website, rented space in a commissary kitchen, and am almost out the door at the restaur...
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I live in a household of beer snobs - craft beer snobs to be precise. So there's been some pressure here for me to create beer chocolates. I completed experiment #1 yesterday and want to share for feedback and / or thoughts. I based my ganache recipe off how you'd do a fruit puree-based ganache....
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I’m wondering if anyone here has worked with Cacao Barry Mi-Amère 58%. It is 3 drop fluidity chocolate. I’m wondering what it tastes like and if it would be good for shelling and ganaches. I’ve seen it at my local Restaurant Depot and it is priced well below the Valrhona I use. I don’t want to buy a...
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It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France. I got my packing done on Sunday - was all...
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Serious help please 😬 In production of airbrushing many moulds at a time: Paint and scrape the mould immediately for each mould every time After scraping the mould you cant get everything off so you need to clean each mould on paper As a result paint from the edges of the m...
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Hi! I've been looking for a refrigerated display case for my chocolate and confections. I've previously had a used Costan Allegro. I can't seem to find any informations as to what is recommended. Also I used to have my chocolate at 17-18 degree Celsius (62-64F), but I've since bought t...
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Last month, I posted in the Unexpected Food Gifts topic a selection of chocolates a friend sent me from a startup company providing up-market chocolates to the Chinese market. This garnered some interest and prompted more than one person to express surprise at the inclusion of dark milk chocolate, s...
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Have to say that most of the chocolate which I 'melt' I do over water using a stainless bowl whose flanges far outreach the edge of the pot. So far, so good. The other melting is putting the chocolate into the heated cream for ganache. Tempering in my Revolation except when away from home and t...
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Hello I am a new chocolatier. I am calculating my costs to come up with a budget for my new business. I need help from you guys. if lets say a box of 12 bonbons costs me 4 dollars including raw material and packaging, how much should your sales price be? Also how much would you charge for whole...
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Cool to see him using the same melanger that many of us have gotten from Premier. Interesting flavors and some information on recipe development. @Kerry Beal while their chocolate looks well tempered, they could probably use an EZ Temper to help with their workflow. 🙂 ht...
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A supplier recently sold me 4 packages of Valrhona Ivoire. But it was out of date last month (6/2023). They refunded me but now I have all this chocolate. I cannot find anything in my state food code (RI) directly prohibiting the use of food past it's best by date. Or rather use of non-tcs food past...
