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.

Wrinkly Chocolates


Stephanie Wallace
 Share

Recommended Posts

yup - after the curtain in the enrober, while the piece is still on the belt, there will be a 'blower'. typically you can control the airspeed, and it's main purpose is to remove excess chocolate so you don't have 60% chocolate, 40% center, but something more appropriate. Note that the air must not be hot air, or you'll detemper your chocolate. Also, you'll need a chocolate with a fairly high yield value on it - if the YV is too low, those ripples will simply fall back on themselves and you'll be back at where you started...

Link to comment
Share on other sites

Using a blow dryer may not be the best idea, when you consider t hat you are blowing hot air onto tempered chocolate. Unless you have one that blows cold air. I learned in school to blow on them with you mouth. This may not sound like the most sanitary solution, especially if you’re going to be selling them. But if they are for you, I don’t see any problem.

Link to comment
Share on other sites

  • 2 weeks later...

you can also place a structure sheet on top of them after they have been enrobed

"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

Link to comment
Share on other sites

I ended up using a hair-dryer, though I'd like to find an air gun with a slightly more focused beam.

bripastryguy: Unfortunately, there is no way to use a transfer sheet without creating both a difference in sheen and a noticeable edge.

EDIT: I cannot type.

Edited by Melange (log)

Formerly known as "Melange"

Link to comment
Share on other sites

 Share

  • Similar Content

    • 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...