Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Kerry Beal

Chocolate Lab and Teaching Room

Recommended Posts

I have a Vollrath and really like it. I tried a home-version induction and it cut off just when I needed it most!! This one is 1800 watts, I think. It has never cut off. You have to have the right pans for it. My All-clad copper core won't work! Alum core does. I think Ikea carries induction worthy pots. Good to have you back in the chocolate business:)


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Share this post


Link to post
Share on other sites

Thanks Ladies! I saw a Waring one online that looked pretty decent, but will keep Vollrath and Eurodib in mind. Already have people asking about me doing Halloween chocolates, so looks like I'll probably be decently busy when I get back and set up in Wenatchee :biggrin:

One more question (for the moment), who do you think is the best distributor for the mold d' art melters? Thinking about picking up one (or 2!) this winter as well.


Edited by YetiChocolates (log)

Share this post


Link to post
Share on other sites

Not sure in the US - here in Canada the distributor is DR. I've bought directly from Mol d'art in Belgium but they came with a euro plug so I have to use an adaptor which is a bit of a PITA.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By markg109
      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
    • By eglies
      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? 
    • By CharTruff
      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. 





    • By eglies
      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!!

    • By ptw1953
      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
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...