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  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. A quite unusual take on the favorite American chocolate bar: click
  3. [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
  4. Hi guys. Came across these amazing bon bons on Instagram. How would you say I could replicate the design? thabks.
  5. 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
  6. 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 using an airbrush. then I used a small knife to tip up a little shiny bronze powder and sprinkled it in the mould. I waited for about an hour or two, then I poured chocolate into the mould. After I released the chocolate from the mould, there were some cocoa butter sticking to the mould, causing the su
  7. Just came across this chocolate cake and was wondering if anyone has tried it or heard of it. Something tells me it might work well, but I want to know what your opinions are before I experiment. Thanks!
  8. 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.
  9. 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
  10. 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
  11. 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?
  12. 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 c
  13. 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
  14. 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
  15. 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!
  16. Has anyone successfully made this at home before? The recipe from their cookbook isn't descriptive enough and I've had moderate success with it but the sabayon texture just looks much more aerated in the ambroisie version
  17. 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 %
  18. So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
  19. 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
  20. 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.
  21. 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 m
  22. 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?
  23. I am looking for different hot chocolate ideas...Mexican, Brazilian, etc... My kids have a recipe they developed which is 1 T Cocoa and 2 T sugar for 1 cup milk. What is your favourite recipe?
  24. 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
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