• 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 an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

John DePaula

Demo: Transfer Sheets on Chocolate Bonbons

38 posts in this topic

Great! Thank you so much. I am excited to try it out. I am using the Revolution X machine to temper. I tried adjusting the temp. because I thought that could have been my problem. When I pressed the adjustment button the temperature reading did not change.

Are you familiar with this machine? Should it show an immediate temp. change?

Thanks again. I will report back, hopefully with more success.

With the rev X the chocolate needs to have reached the tempered state(after the beep) then you can adjust the temperature. (Up or down).

Hope this helps. :smile:


Pat

Share this post


Link to post
Share on other sites
Great! Thank you so much. I am excited to try it out. I am using the Revolution X machine to temper. I tried adjusting the temp. because I thought that could have been my problem. When I pressed the adjustment button the temperature reading did not change.

Are you familiar with this machine? Should it show an immediate temp. change?

Thanks again. I will report back, hopefully with more success.

With the rev X the chocolate needs to have reached the tempered state(after the beep) then you can adjust the temperature. (Up or down).

Hope this helps. :smile:

When you press the button you can see the temp go up, but when you release it it pops back to current temp. It will then increase in temp to the new set point. This is after the temper was reached.

Mark


Mark

www.roseconfections.com

Share this post


Link to post
Share on other sites

great! thanks again. I'll give that a shot. I am making quite a few chocolates on Wednesday so I can test out these new tricks I've learned!!

Share this post


Link to post
Share on other sites

I increased the temp. of my chocolate and they turned out beautifully. Thanks again for the advice. Such fun!!! :biggrin:

Share this post


Link to post
Share on other sites

I wasn't sure where the most appropriate place to put this question was: I just got a honeycomb texture sheet from Chef Rubber to play around with, and I can't tell whether it is supposed to be reusable or not. That will make a difference in what sort of "playing around" I do :smile: . I assume that the chocolate is supposed to release cleanly from the sheet -- do I wash it after that, or just leave it alone? Or throw it out?


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
I wasn't sure where the most appropriate place to put this question was: I just got a honeycomb texture sheet from Chef Rubber to play around with, and I can't tell whether it is supposed to be reusable or not. That will make a difference in what sort of "playing around" I do  :smile: . I assume that the chocolate is supposed to release cleanly from the sheet -- do I wash it after that, or just leave it alone? Or throw it out?

Chris

They definately can be reused. If they are not too messy, you can just shake them to remove any excess chocolates. If not, I have rinsed them under hot water & patted them dry. You can also cut them into small peices & use them as you would use pieces of transfer sheets on hand dipped chocolates.


Mark

www.roseconfections.com

Share this post


Link to post
Share on other sites
I wasn't sure where the most appropriate place to put this question was: I just got a honeycomb texture sheet from Chef Rubber to play around with, and I can't tell whether it is supposed to be reusable or not. That will make a difference in what sort of "playing around" I do  :smile: . I assume that the chocolate is supposed to release cleanly from the sheet -- do I wash it after that, or just leave it alone? Or throw it out?

Reuse them. You can just give them a polish if cocoa butter is the only material on them, but if dirty I'd wash with warm water before polishing.

Share this post


Link to post
Share on other sites

Ditto what Mark & Kerry said.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

Great thanks - of course, now Chocosphere calls me to tell me that both the white chocolate and the cocoa butter I ordered are out of stock.. great timing, I get new toys and can't play with them yet! :sad:


Edited by Chris Hennes (log)

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
Great thanks - of course, now Chocosphere calls me to tell me that both the white chocolate and the cocoa butter I ordered are out of stock.. great timing, I get new toys and can't play with them yet!  :sad:

Chris, you might try L'Epicerie to find some items. They have both small and large quantities.

If you're really in a bind, Pastry Chef.com could have some items, too.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

Hello All!

I've recently joined the society having read the threads posted by other society members since 2006. I decided to join because this summer I've had a chance to read more of the topics and I've come up with quite a few questions that I'm not sure have been answered (still making my way through all the threads) and I'm hoping to start my own chocolate business in the next couple years, so I felt that made me "worthy" of joining the society. This has been a great resource to go to when having chocolate troubles, and everyone who posts seems incredibly talented, so I'm really looking forward to interacting with everyone!

That said, my question in this thread is for John DePaula, you had mentioned:

In the latest ones I bought, the magnets were so strong they nearly snapped my fingers off! O.k....slight exaggeration, but they sure did pinch me!

I was wondering where you purchased those magnetic molds from? I usually get my from Kerekes in Brooklyn, but if there is another company that sells more heavy duty magnetic molds, I would rather buy the right ones the first time!

Also, I was curious about your profile picture...I'm guessing you used a magnetic mold with a texture sheet, but did you fill the texture sheet with burgundy/magenta colored cocoa butter then wiped the texture sheet clean before using it? It is quite stunning!

Share this post


Link to post
Share on other sites

Hello All!

I've recently joined the society having read the threads posted by other society members since 2006. I decided to join because this summer I've had a chance to read more of the topics and I've come up with quite a few questions that I'm not sure have been answered (still making my way through all the threads) and I'm hoping to start my own chocolate business in the next couple years, so I felt that made me "worthy" of joining the society. This has been a great resource to go to when having chocolate troubles, and everyone who posts seems incredibly talented, so I'm really looking forward to interacting with everyone!

That said, my question in this thread is for John DePaula, you had mentioned:

In the latest ones I bought, the magnets were so strong they nearly snapped my fingers off! O.k....slight exaggeration, but they sure did pinch me!

I was wondering where you purchased those magnetic molds from? I usually get my from Kerekes in Brooklyn, but if there is another company that sells more heavy duty magnetic molds, I would rather buy the right ones the first time!

Also, I was curious about your profile picture...I'm guessing you used a magnetic mold with a texture sheet, but did you fill the texture sheet with burgundy/magenta colored cocoa butter then wiped the texture sheet clean before using it? It is quite stunning!

Haven't seen John posting in a while thought I'm sure he's still out there. When you call to ask about the molds ask if the back is metal or plastic. I tend to find the metal backs 'stronger' than the plastic ones.

You can buy magnetic molds from Chocolat-chocolat which is in Montreal Canada as well. JB Prince in NYC also sells them and for a fairly good price as I recall.

The trick to the profile picture is that he painted the little lines in a texture sheet with coloured cocoa butter, then molded white chocolate behind. Too much work for everyday!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By Damnfine
      I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
  • Recently Browsing   0 members

    No registered users viewing this page.