Forum Activity for @Teresa Craig

Homemade Chocolate Shaker

Posted in: Tech Help, Tips, Tricks, Techniques

I'm still only molding chocolates for friends, family and the occasional charitable event, but I found that even on a fairly small scale I really needed a shaker to get out those pesky air bubbles. I looked for a used one, but boy were they expensive. What I ended up doing was making my own out of an inexpensive Eberbach Lab Shaker. Sounds strange, huh?

Here's what I did. I purchased a shaker at a state auction where they were selling off old lab equipment (I've seen these for sale on ebay as well). I gave it a good scrubbing, removed the old tray that was designed for other uses, and then attached a half sheet pan to the shaker base. This was accomplished by setting the original tray on top of my half sheet pan, marking the openings and then pre-drilling the holes. I used the screws from removing the old tray to attach the half sheet pan. I then put another half sheet pan on top of this one so that it's easy to remove for scraping out chocolate.

I'm thrilled with the results. The table fits 2 molds at a time (I could of went with a bigger tray if I wanted) and I no longer have air bubbles. Please keep in mind that this lab shaker isn't vibrating, it has a reciprocating motion.

See the attached photos.

Love this site,

Teresa

updated by @Teresa Craig: 04/11/25 09:27:36

The Atlantic City 2012 Candy Show

Posted in: Opinion

Greetings Chocolatiers.......it was so good to get home with all this great info from the show. I always come home so motivated & excited from these wonderful shows. The classes offered were very informative & the demonstrations were very good. There were some new companies at this show and of course a lot of the regulars.

I got permission from the Assoc. to shoot some photos for a trip report I am doing for the Road Food website. As soon as I get unpacked I'll get my notes together and tell you a little bit more about the show.

There were quite a few people there that are getting started in the candy business, it was nice to see that they were not scared off by the still existing economical problems. I spent time with 2 gals just getting into it and for 2 days at the show they took numerous notes on everything from insurance to distributors to dealing with new accounts. Overall it was a great show!

updated by @Debbie Collins: 04/20/15 17:48:24

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Cool stuff Edward J - thanks for sharing.

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Here is the completed santa.

I'm quite happy with my modifications, it cuts down on assembly time dramatically--pour into the open bottom instead of casting two halves and "glueing" them together.

About 20 minutes time was needed to convert the mold and no materials. I did need access to a woodworker's bandsaw, but it is a very common machine, and I don't see why a butcher's bandsaw couldn't be used.

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Here you can see the mold filled with couverture, The locating satay sticks are in place and the mold clips are on

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Next comes sanding the bottom of the mold flush. First I use very rough grit (80 grit) sandpaper on a flat surface and rub the mold until all the bottom edges are flush and smooth. Then I switch over to 180 grit paper and smooth off the roughness from the 80 grit. The edges don't have to be very smooth or polished, as this doesn't come in contact with chocolate.

After that, the mold is taken apart, the rough edges of the perimeter of mold are smoothed off with a file, and any flash from the bottom (from sanding) is removed as well.

Tomorrow I will post pictures of the finished molded piece

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Once I have the two sides of mold perfectly aligned and firmly clamped, I drill two "locating" holes on either side of the mold. The holes are 1/8th inch dia holes. This is important, because when I assemble the mold with couverture I will use a small piece of bamboo skewer (a.k.a Satay stick) that is 1/8" dia. to keep the mold aligned.

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Now I've removed the protective masking tape and temporary clamped both sides of the mold together. This has to be done very carefully, both sides have to match as closely as possible. Not an easy thing to do with opaque molds. I have had decent success "feeling" both sides of the mold to see if they match up with my finger

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

And now the bottoms are sliced off from the mold. You can see a bit of the bottom still on the mold, I try and cut as little of it off as possible.

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

And now we cut straight down the middle......

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

Using a bandsaw with a fine toothed blade the sides of the mold are cut off. I see no reason why a butcher's bandsaw can't be used either. I have done this with a tablesaw, but it is kind of frightening--a bandsaw is much safer.

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

The first step is to mask off the entire cavity of the mold, so it doesn't get scratched

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

I am curios!

Modifying molds....

Posted in: Tech Help, Tips, Tricks, Techniques

a picture of a cacoabarry mold being modified

Starting to gear up for Christmas, and last year two molds really started to irritate me, both CacaoBarry molds, of Santas.

I never understood the logic (or lack thereof) of the molds. They are framed, with bottoms. In order to assemble one half has to be removed and glued on to it's opposite with a bead of couverture.

I found this messy, and the "weld" usually breaks during shipping or packaging. Plus the seam on the bottom has to be removed in order for the figure to stand in it's packaging.

O.T.O.H I'm IN LOVE with clear molds with open bottoms that can be clipped together. By the second week of December last year, I knew what I was going to do with the molds, but I never got around to it.

So I have a series of about 18 photos sowing how I modified the this mold. I don't know how many pics I can display per post, so if Chris can tell me how to proceed, I'd be more than happy to oblige.

Edward

updated by @Edward J: 04/11/25 09:27:36

truffles-- making in advance

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Katie,First, congratulations on your order! That's great. . I store my product in a wine cooler at 65 degrees and have not had a problem with shelf life for a week or two. I do not use invertase or other preservatives. I personally draw the line at about two weeks for storing because my customers may not eat the product for a week or two and I want it to still taste fresh. I recommend that you not store your finished truffles in the regular fridge as it is too cold and chocolate will pick up other favors that are in there. Dip your ganache within 24 hours, so long as it has crystallized. That seals out oxygen, which promotes spoilage. I too have had issues with salt melting on finished product. It is the result of humidity. If you have a lot of humidity in your area then dip the salt garnished truffles last and use a dehumidifier in the room. I store them in a wine cooler, but if that isn't an option, then keep them on a counter in a cold dry room and cover them. And despite your best efforts, they may melt once you leave to deliver them if it's warmer or more humid than where you store them. I have pitched more than one batch because of this. Good luck!

truffles-- making in advance

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Linda -- my Peter Greweling book says never to refrigerate ganache in a standard fridge, but it is unclear if he means you shouldn't do that to force crystalization or if you should just never do it, ever. I was also worried about any weird sort of humidity things that may happen in the fridge. I guess I will play it better safe than sorry though and get the uncoated ganache and finished truffles in the regular fridge. What is your advice on storing the finished truffles? Something air tight? I find that is fine for my chocolate with transfers, but I have had issues with the ones I garnish in sea salt (the salt liquified!).

truffles-- making in advance

Posted in: Tech Help, Tips, Tricks, Techniques

In my humble opinion, I don't think the wine fridge will be safe to store your truffles. I have dipped and held truffles for over a week, in a 40degree fridge and have been safe with them. I think if you look into invertase or some other mold inhibitors you might be able to increase your safety margin. I of course, defer to other experts who will hopefully be able to help you!

truffles-- making in advance

Posted in: Tech Help, Tips, Tricks, Techniques

OK -- I have figured out that I can get all of the truffles made and dipped within 4 or 5 days. I think that should be fine in terms of shelf life (please shout if you disagree!). I still have the other question though: how long can I leave the ganache undipped without degrading the quality? Also, when I am storing it in its undipped form, should it be stored in the regular fridge or can I keep it in my wine fridge (62 degrees)?

I know that the truffles garnished with transfers will hold up fine if they are dipped several days in advance. My concern are the others -- one garnished with a nut, the other with sea salt. I don't know how those will behave if they are dipped ahead of time and sit in the fridge for more than a day or so. Please help

truffles-- making in advance

Posted in: Tech Help, Tips, Tricks, Techniques

Hello -- I am a hobbyist, but have been contracted to make 300 truffles for a corporate party. Because of time and equipment limitations, I will have to spread out the production. I am wondering:

1) how far in advance I can make a complete product (ganache dipped and garnished)?

2) how long the ganache will remain in optimum condition undipped?

A few details: all are sliced slabs and the majority will be garnished with transfers. Some dark chocolate, some milk chocolate.

Thanks in advance!

Kate

updated by @Katie Perry: 04/11/25 09:27:36

Best hazelnut flavor

Posted in: Tasting Notes

Thanks Mark! I will definitely try that.

Best hazelnut flavor

Posted in: Tasting Notes

You might want to try making a basic praline. Take 50:50 sugar and hazelnuts, you can caramelize the sugar with them, like a croquant, or partially, or just a blend depending on your target flavor profile. Grind them to a nut butter and refine. You can then add cocoa butter or some dark chocolate to make a finished praline or gianduja. As mentioned above the quality of the nuts and the roast technique are the most significant factor.

Best hazelnut flavor

Posted in: Tasting Notes

Exactly. Unfortunately, it's tough to get the best hazelnut cultivars outside of Europe. Even when you can get them, they're more expensive to begin with, and with higher transportation costs to get them to the US, they can be cost prohibitive.

Best hazelnut flavor

Posted in: Tasting Notes

aha! That might be the ticket. I have noticed the nuts themselves really don't seem that"nutty" by themselves. Thanks again.

Best hazelnut flavor

Posted in: Tasting Notes

The secret to getting pronounced hazelnut flavor and aroma is to start with the best hazelnuts (especially cv. Tonda Gentile delle Langhe, though Tonda di Giffoni and Tonda Gentile Romana are also very good). Nothing you can do to kernels from a lesser cultivar (e.g., Barcelona from Oregon or Tombul from Turkey) will close that gap in quality and intensity.

Best hazelnut flavor

Posted in: Tasting Notes

Excellent tip, Tom! Thank you.

Best hazelnut flavor

Posted in: Tasting Notes

thank you for the salt tip tom. Never thought salt would make such impact nuts. I'll try it out for sure

Best hazelnut flavor

Posted in: Tasting Notes

Try adding a little salt, salt makes nuts taste nuttier. You don't need much but the change is remarkable.

Best hazelnut flavor

Posted in: Tasting Notes

Hi Sebastian! Good point. I planned to try with milk chocolate to see if that helped. I was also interested in hearing what other people do -- how they roast the nuts, whether they include them whole or minced, if they use any added flavorings, etc.

Best hazelnut flavor

Posted in: Tasting Notes

How you roast can significantly impact flavor of the nuts. My guess is that since hazelnuts are a more delicate flavor, the fact that you're putting them in a HIGHLY flavorful base (dark chocolate) they're just getting overpowered. Hard to say for certain w/o details.

Best hazelnut flavor

Posted in: Tasting Notes

Hello! I am searching for the best method of achieving pronounced hazelnut flavor in dark chocolate ganache. I have roasted them whole, roasted them crushed, varied the amounts, supplemented with Frangelico, but it's just not coming through strong enough. What's the secret? A paste? Thanks in advance!

Kate

updated by @Katie Perry: 04/12/15 14:19:38

Valrhona couverture in South Africa?

Posted in: Classifieds ARCHIVE

Elizabeth:

You should post equipment for sale in the Classifieds groups (under the Shop tab in the top navigation).

:: Clay

Valrhona couverture in South Africa?

Posted in: Classifieds ARCHIVE

Hi. I live in South Africa, Gauteng, and would like to know where I can purchae Valrhona Couverture? I also have a 15kg Moulding Machine from Prefamac for sale. Elizabeth

updated by @ELIZABETH ROSSOUW: 04/07/25 13:00:14

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

Mark, I just answered you in a different post- happily, we can announce that KREBS has worked with companies like Barry Callebaut to develop a purpose made heated chocolate sprayer. You can google the hotCHOC food gun or check out the youtube vids.

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

You are so right Stu. We have a lot of customers come to us after buying a cheap and cheerful Paint gun only to find it doesn't have the power, precision or reliability.

Krebs food guns start at 160Bar and the nozzle options are designed for food materials.

The problem is that most Chefs, bakers, butchers and Chocolatiers etc. are not aware that a professional electric spray gun solution exists.

Krebs Food Spray Guns

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

The key is to use 50% chocolate & 50% cocoa butter when spraying. Trying to spray chocolate by itself is pretty challenging. Then anything above 50PSI should do the job, just be careful if using a compressor, that the oil used in the machine can't contaminate the air (many industrial units have this issue).

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

@ Mark- They are a nice food gun. Which one did you buy?

A few years ago I used what looked exactly like a Krebs gun in Germany but it was branded for Unilever and sold as food certified for spraying one of their thick greases . I also found the Alexo200 when googling so I guess Krebs are also making their electric food sprayer guns for other food companies.

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

Hi guys, thanks for the replies, really appreciate it. From your reply Sebastian Isearched Wagner guns and in doing so came up with Krebs (which from their site were bought by Wagner). They have food certified versions of the paint guns and have different nozzles depending on the surface area to be covered and the material being sprayed, so I've ordered one of those this morning. I'll let you know how it goes.

Cheers

Mark

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

I have just purchased a Campbell Hausfeld HVLP spray gun for spraying with chocolate. Initial results have been disapointing with very little chocolate coming through. On reading the manual carefully it seems that the unit is shipped with an "all purpose" nozzle/needle (they need to be matched). I think that it needs the "thick" nozzle/needle but I can't get a response from Campbell Hausfeld to buy one as yet.

Although I heated the "cup" on the sprayer I did not heat the tube that dips into the chocolate (thinking that the chocolate would do that). When I opened up to clean out this was blocked although I had tried to spray hot water through in an effort to clean.

I was trying to spray light items (freeze dried fruit) and the force of the air coming through the gun simply blows them away. I'll have to pin them down I think for the first coat.

Not giving up as yet. Will try Sebastian's thought for cocoa butter if it does not degrade my chocolate too much.

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

Have had good results with wagner power paint sprayers. make sure you use a very low viscosity chocolate. may need to dilute it with cocoa butter to further thin it.

Does anyone know good chocolate sprayers?

Posted in: Classifieds ARCHIVE

I'm looking for a device to spray liquid chocolate onto baked goods, does anyone know what works well?

updated by @Mark Simpson: 04/07/25 13:00:14

Adding heavy cream to chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Generally speaking, the more water you add to your chocolate, the lower it's shelf life will be. It's hard to discern your exact goal, but if i'm inferring correctly, you've got a solid chocolate (bar, someother form - you're not talking about a ganache center i don't think). If that's the case, iand by smoother you mean you are not happy with the melt quality - i'd be sure you start with a fine particle size chocolate (< 20 um) and you can begin to modify it by adding anhydryous milk fat (or ghee). milk fat will make it softer, harder to temper, and melt more rapidly (often referred to as 'smooth').

Do not add much - perhaps 1%, learn how to work with it, taste it and see if you're happy with it. if not, add 1% more, repeat..

Adding heavy cream to chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

If I add heavy cream to my chocolate mixture for dipping will it go sour when your candy is left out for long periods of time? I want a more smoother, creamy base to my chocolate.

Thanks,

Theresa

updated by @Theresa Milz: 04/11/25 09:27:36