Forum Activity for @Ivica

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Matt, I guess you're going to be just in Vienna, but if you had a chance for a day trip south, I would definitely visit Zotter's manufacture. It is about 1.5-2 hrs from Vienna on a motorway (direction Graz). What makes it far superior to any shop is the heavenly smell! Plus you can taste everything, have a tour of the factory, see a film about cacao - best to find out more here Chocolate Theater
Also, round the corner from Zotter's place, there is a spectacular castle "Riegersburg".

Xocolat also make their own truffles and other delicious things at their premises in "Serviten gasse" and it is very close to their shop in Freyung. Actually, one of my favourite shops in Vienna that is also easy to find is Meinl am Graben. They have a decent selection of chocolate, but additionally other delicacies...it's great to have a lunch there!

Well worth visiting is also "Leschanz" in Freisingergasse 1 in the 1.district (and their workshop in Ballgasse 4), Mr Leschanz is known as the Schokoladenkoenig (chocolate king).

Enjoy your trip!

Ivica

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

In Brugges check out Chocolate Line.

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

Lauenstein (pralines) in Munich http://www.lauensteiner.de You also should get Schell there ( http://www.schell-schokoladen.de ).Coppeneur in Germany, if you don't know them.Zotter in Vienna (you can get it also in Germany).Filled bars are fun, Labooko are fine.I've broght some bars by K.u.K. Hofzuckerbcker L. Heiner from Vienna to try.Tiroler Edler (Austria) works with Domori couvertuere - it might be interesting to try. For instance, their sugarfree composition.The greatest choice in Vienna - www.xocolat.at

Chocolate Travel Question

Posted in: News & New Product Press (Read-Only)

I am leaving for 3 weeks in Europe very soon. I was hoping someone might be able to tell me if there is any chocolate worth seeking out in the following cities:

Brugges
Vienna
Praque
Berlin
Frankfurt
Munich

Please also let me know what your top two or three favorite brands of chocolate bar are, if you don't mind.

Thanks,
Matt



updated by @Matt Caputo: 12/13/24 12:16:07

Winnower for sale ? ?

Posted in: News & New Product Press (Read-Only)

Anybody try a design like this?

http://maine.craigslist.org/atq/1974082144.html

updated by @Jay2: 12/13/24 12:16:07

Fudge

Posted in: Recipes

Hello David, if you are still looking for a fudge recipe comparison let's chat. I too am looking for ideas on flavoring and ingredients. Patricia

Fudge

Posted in: Recipes

Help, my wife says my old family recipie for fudge is not chocolatie enough. I was raised on in and just want to compare it to other formulas. Anyone wish to share what they have or direct me to someone elses formula? I just want to keep the wife happy.
updated by @David Marcoe: 04/09/15 07:25:18

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'm rather late to this discussion. What do you consider room temperature. We chill our centres, as they are too soft at 72 degrees to cover. We dip ours on a wire belt, into a cooling tunnel.

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Doing a double dip will help with slowing down oil migration into the shell, softening it.

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lizzy: Never dip, just roll. And as you get more proficient at it, try rolling two together and then three. Just spread them out in our hand. The first roll doesn't necessarily even have to completely cover the ganache. That way it has some room to expand before the second roll. It's the only way I do it. Learned it years ago by accident. Just keep practicing and do your own thing.I think you'd enjoy my class as it's hands on. No more than two people. Otherwise it's a zoo and people have to strain to see what's going on.Keep up the good work and don't hesitate to ask questions.Linda

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Linda,Thanks for your reply. My chocolates turned out very well but the chocolate I used for dipping I think WAS too viscous. It used to work great when I didn't pre-coat and now it's too thick (but then I had cracking). Although the taste is still wonderful, I enjoy the thinner shells. This is why I call myself an amateur! It takes a long time to master chocolate. I was using Callebaut 54.5% (3 dots for cocoa butter content). When you do your first coat do you roll them in your hand or do you dip them? I found it much easier to roll them in my hands as it reduced having a foot this way. I also had cracking when I tried dipping my first coat in the thinned chocolate. I literally had the perfect temperature/humidity that day to work with chocolate so I know that wasn't a factor.BTW, I've been to your website awhile back looking at your classes! That's so ironic. It's a great site and maybe if I make it out to NE I'll have to stop by. I grew up in CT and lived in Maine for many years and I long to return!Thanks again,Lizzy Steffen www.lizzyskitchen.com

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

You have it down pat..... you discovered the secret yourself. Twice dipped... no need to thin the chocolate and definitely not an additional coat over that. There's nothing worse than having to bite through a thick coating to get to the center.As you go along with that method, you will get faster and faster. However, make sure that you ganache balls are not too cold; that's what causes the cracking. In case you are concerned about this, just do one thin coat and let them stand for about 1/2 an hour. Then dip the second coat and they should be beautiful. You can tell the difference between mass produced and handmade.Good luck and if there's anything else I can do for you, don't hesitate to contact me.Linda Grishman www.sweetonvermont.com

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Indeed they are. I also never chill my centers anymore which I think used to be a problem with softness.

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Are your centers at room temp when you dip them?

Precoating Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Ok, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of chocolate thus far. But I still ask my self about precoating truffle centers first. I have had so many problems with chocolates cracking in the past. Infact, today I was precoating chocolate using a dipping fork and my chocolates still cracked! I then decided to put some thinned chocolate in my hands and roll the glorious little balls of chocolate. Infact,I hand rolled each piece twice in the thinned chocolate to be on the safe side. This finally eliminated the cracks. I then dipped my chocolates and decorated and they were fine. I was wondering about other techniques or stories that other chocolatiers have gone through.
updated by @Lizzy Steffen: 04/11/25 09:27:36

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

You could always buy a Mol'd'art or other brand 10kg melter. Holds more chocolate, easier to dump back into, and cheaper than a Hilliard's Little Dipper. I own both. Use the ladle to fill or the syringe or pastry bag method. You can always quickly melt and add more to the holder using the microwave. Much better solution IMHO.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

I don't use a ladle per se but a large flat kitchen spoon that scoops about 75g at a time (the size of the mould I wish to fill so I don't have to double dip), just scrape the bottom of the spoon on the side of the bowl and pour into the mould which sits on an electronic balance. It is very accurate and no drips I promise.This is more accurate than some dosing machines choc companies use, I quite often weigh a bar before I eat it and you would be surprised at the variation you find in their weights.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.Got to get glasses--read this as ladies:-)

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth,I love this idea and will use it. The thing I am wondering about is - how to get the shells filled and then drain them quickly enough to get a nice thin shell. The first time I tried this method, I had to really bang out the excess chocolate and the shells turned out uneven. Any advice?

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

I've seen easy pour funnels mentioned and am about to pick up a couple, but Ruth's pastry bag solution seems like a better solution. Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Cheebs..... Thanks for the informative answer. Much appreciated. The link to RCA is a new one and very useful. Thanks. Living in South Africa is like living in a hole! Nothing. I just wish we had so much equipment floating around... anyway. Thanks again. T

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Anthony,The Savage pump costs around $4k new. It fits on the Savage 50lb tempering melte r and uses compressed air to move a piston that can be set to the desired dose. You can control it with a pedal or it can be set to work on a timed basis.IIRC the last quote I got from Savage for the tempering machine/dosing pump combo was $9.2k. I bought mine used from a shop that had closed for considerable savings. Look in the Classifieds section at the Retail Confectioners' Association website for possible leads on used gear. I bought a lot of my shop's equipment that way.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Kerry,I have been surreptitiously reading your posts on here and a couple other forums for about a year now and I have to say that one made me wish I didn't have liquid in my mouth at the time!

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Always best I find if you are able to hold your bowels over the molds!

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

I like to use disposable pastry bags. I fill them up and can estimate pretty close how much chocolate I need. The bonus part is when I am finished, I squeeze out the excess and let the remainder harden in the bag. When I want to use, I scrunch the bag and the loose, hard chocolate falls out (I remelt it) and I can reuse the bag. (I put a binder clip on the hole). I have 3 Savage tempering melters that have a guillotine opening, but I can't control the flow like I can with a pastry bag. I would think you could temper in the microwave faster than the Little Dipper. It doesn't hold that much chocolate.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Deborah, I didnt want a drip situation and I can see with a ladle, thats exactly whays going to happen. (with me at least)... So I need other alternatives.... Is that what you use?

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Cheebs Please tell me about your Savage dosing pump. What does it do/cost. Tony

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

I use 100cc syringes when making bars from my smaller tempering machines. Works a treat, plus dosage can be controlled very accurately. Additionally, they are very cheap! With practice, I can mold almost as quickly as my Savage dosing pump can.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

A ladle. You may have to dip a few times to get the mold filled completely, but it will be less messy and easier than pouring from the bowl.

dipping machines...

Posted in: Tech Help, Tips, Tricks, Techniques

Just a really stupid question.... Im contemplating buying a Hilliard Little Dipper but I dont want to do dipping, I want to do bars. Besides holding the bowl over the mold, and tipping, what would be the best solution?
updated by @Anthony Lange: 04/11/25 09:27:36

An apple a day...

Posted in: Tech Help, Tips, Tricks, Techniques

Jacquie, tartness will balance the sweetness of the chocolate and other toppings you may be using but also a GS apple has the crispness and keeping qualities needed to hold the apple after coating. Look for other crisp apples like Fuji, Honeycrisp (sweeter but very crisp), or even a Braeburn. These have good crunch without the overly mouth-puckering tartness of Granny Smith. Good luck!

An apple a day...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi.

Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking for any suggestions. Thanks.

Jacquie

updated by @Jacquie Schofield: 04/11/25 09:27:36

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, Techniques

If you should change your couverture and go for Valrhona, why don't you go for the Satilia Puur 62%, this one is even better than the Equatoriale 55%.Geert

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the advice, I will go with Valhrona, its taste is great, Ive also been playing around with Valhrona 72% its awesome. Im looking at a busy christmas time, starting November 4th. Ive been invited to have a booth at some ladys night at home/garden shop here in the capital of Iceland, Reykjavk.

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, Techniques

Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, Techniques

I love it -- it's my favorite couverture at the moment. It produces a great shine and a thin shell. The flavors complement a wide variety of ganaches.

Valrhona Equatoriale 55% for molding

Posted in: Tech Help, Tips, Tricks, Techniques

Ive been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.
updated by @Hilmir Kolbeins: 04/11/25 09:27:36

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

other than bubbles, my other concern is the surface of the chocolate after molding. It would be desirable if the finish is glossy, at least in some parts. chocolate that are matte in finish may convey a negative visual impression about the product, process or storage.

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

Oh Gosh..these are super cute! We like B,D, and G as we make a lot of chocolate for kids. I'd buy them.

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

An additional item to consider is the angle of the sides. If you look at a cross section, the sides should have at least a 15 degree angle to them, never straight vertical.

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

love c but air bubbles could be a issue

I ‘d love your comments and feedback on Chocolate Mold designs

Posted in: Opinion

Love A, E and F, the rest are pretty great too! I would love to see that as a bar mold. As for the air bubbles, I have been using a vibrator table and it seems to work really well in my bars. I'll test them too ! The price is fine, I would prefer it in polycarbonate though. As for the one I like least, I guess would be H, C, and D. By the way - do you do custom molds? I wouldn't mind having a custom bar for my line.