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Has anyone used the chocolate pump that TCF offers? https://www.tcfsales.com/products/c115-mol-d'art-melters/
I'd like to increase both production and efficiency, so I'm looking at a 20-24kg melter, the pump, and possibly an EZ temper as an upgrade from a 6kg melter, a bunch of bowls and a ladle.
What do other chocolatiers think? I doubt I'll jump right into 24kg at a time, but I figure might as well have the capacity since it is the same footprint as the 12kg melter. The pump would save a lot of time with molding, provided it doesn't clog up or over-temper the chocolate - is a stray chunk going to cause havoc? And if it is a full 24kg, that's a lot of chocolate to hand-temper, so much heavy stirring. Would the pump be able to mix in EZ Temper silk and make tempering virtually hands-free?
We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
I'm making some homemade peanut butter cups, but shaping them like bon bons instead. I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate. As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little. Is there a way to prevent this, or do I need to do a second dipping? I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
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