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By Dark side
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 suggestions??
I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads.
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!
Mary - Rookie
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