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  1. Ok, so we tend to show off the jewels of the production, but certainly in my kitchen, there is a lot of stuff produced that is less than picture perfect. Let's bring them out into the light - as long as they taste good, the looks are bonus. I'll open by demonstrating how not to make a beautiful cocoa butter swirl. It was beautiful, but the swirl stayed firmly in the mould. It is salty caramel and almond. Tasty!
  2. 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
  3. 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
  4. 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 i
  5. [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
  6. 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
  7. I have just started my own chocolaterie. We opened two weeks ago, we are only online business. It’s 15 days before Easter here. I have produced Bonbons but don’t know if it’s enough. I have budgeted for this but nobody can tell me how it will go right? I’m scared we won’t cope with last minute orders that week...
  8. 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.
  9. Hi guys. Came across these amazing bon bons on Instagram. How would you say I could replicate the design? thabks.
  10. 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?
  11. Hi there, i am moving into our lab next week so excited!!!! I have one million questions but the ones popping up in my head are 1) If I have 6 moulded bonbon recipes to airbrush, fill and cover and 6 bars recipes to make for our production,how do you organise production? Can someone give me an example of their weekly plan am and pm plan just to get an idea? I have a Selmi 😀. 2) how many bonbons and bars should I produce just before we launch? I have my budgets and projections but you know those first weeks God knows how you will do! Should I be freezing from the beginning? And
  12. 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 Ed
  13. 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
  14. 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
  15. 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 o
  16. 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
  17. 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 ta
  18. 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.
  19. 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.
  20. 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?
  21. 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
  22. 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
  23. 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
  24. 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?
  25. 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?
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