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.

Demo: Transfer Sheets on Chocolate Bonbons


John DePaula
 Share

Recommended Posts

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

Link to comment
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

Link to comment
Share on other sites

  • 10 months later...

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

Link to comment
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

Link to comment
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.

Link to comment
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.”

Link to comment
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.”

Link to comment
Share on other sites

  • 3 years later...

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!

Link to comment
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!

Link to comment
Share on other sites

 Share

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...