Forum Activity for @Craig Boreth

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Yeah, I agree, especially the dipping as least favorite part.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Well, it's possible. I don't do that style of chocolates, so I can't offer much. I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may just have to dip and get the transfer on as soon as you set it down, and leave them on overnight. I just feel this method is too time consuming, and dipping is my least favorite part anyway.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

I'm actually not using molds, but dipping and then placing the individual sheets on top. I wonder if the molds hold in enough residual heat to make the transfer, while there's just not enough heat hanging around to work on the dipped pieces.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Never had any problems with white chocolate and transfers. I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard.

These two are the usual ones I make, and never had a flop.

How long do you leave them before unmolding? It helps if you can leave them overnight, even though I have rushed them and they still worked.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate.

Any thoughts? Thanks!!

Craig

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

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Antinino:

Take a look at the company Grand-Place. In another forum one of their people mentioned that they had developed a compound that is very difficult to tell from regular chocolate. As the company also operates out of Vietnam (they are headquartered in Belgium) cost and temperature concerns are important to them.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Don't buy American compound coating, buy product made in Europe. That is a generalization but mostly a rule now. Qzina sells a huge variety of coatings, made in Italy, France, Singapore, Belgium, etc. We have trans fat free, fractionated, non hydrogenated, high cocoa, low cocoa, all kinds. But none are as good as the real thing. Melting point is not the reason people use compound, as depending on the fat used, the melting point could be higher or lower than pure chocolate. Mostly it is easy of processing, but don't be fooled, some compounds require very precise working conditions. I suggest you learn to work with both real chocolate and find good compounds. Even the best chefs have applications for both. Whatever you do stay away from any product that has "partially" hydrogenated oil, this is the deadly trans fat heavy coating. Anyway, Qzina has some great options if interested call Qzina nearest you.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

HI Darlene,

the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar, organic beans.organic milk powder etc) YES.

I will keep posted on it. i have a huge challenge in front of me, but don't we all have one?

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

The melt down and flavor release properties of cocoa butter are unique. Changing to other fats in compound coatingschange the melting profile, and how it will taste. There are tempering coatings that are an improvement, cost more than those not needing temper, but cheaper than cocoa butter.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene,What is "your dream"? Starting a candy business? opening a chocolate shop?I am sorry I disappointed you.... I Did not intend to dash your passion BUT let's continue the discussion. What compound coating are you using and how much LESS is it per pound than REAL chocolate? Is it really worth a compromised quality to save a few dollars? You also mentioned working with chocolate and needing more equipment.... Not so Darlene. You can produce a boat load of amazing product with the Tools in your kitchen!!! HONESTIf you are starting a business you can adopt 2 of the following 3 principles: price, quality service BUT you can't provide all three and stay in business.... If price and service are your concerns then of course.Quality will be less than gourmet... IF you desire quality and service you have to step up to real chocolateand learn how to work with it (it's not that difficult) really YOU CAN DO IT We know you can

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

When you perfect it, may I be the first to taste..? I am getting my coating from Italy but have tried several about 15 am still not happy.

I know the real thing is the way to go, and the darker the better for me.

Thank You for you information.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you so very much for helping me ... I was down hearted by the first two answers---because I "have a dream" one not from my flesh, but a real dream! I have to start with what I can afford..I will not let the dream die! Your answer gives me hope...I am very gateful that you took the time to explain in detail. Now I can gofrom your advise. I have Barry Callebaut and am working with it but I do not have the materials to melt it correctly.

Thank You for the encouragement.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

HI Clay,I liked a lot your answer, i mentioned the lobster just for a bit of humor, no mean in my words to offend anyone's work!I'm working on developing a kinda of compound with a north european company.Our business is in South Africa and here not every one can afford real chocolate. Our goal is to create a compound chocolate that is higher quality/less sugar (organic as much is possible) and still affordable to most people.So as you can see, i'm also trying to get the best out of a shrimp!

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

There is no real fundamental reason why a dark compound coating should not have a strong chocolate flavor.

Coating is usually used for a technical reason (the higher melt point) or because of price considerations (it's cheaper) or both.

From one of your other questions I am going to infer that the higher melt point of compound is a main reason you're using it.

If you're using a dark coating then the simple answer is to buy a better coating. There are some that are very difficult to tell apart from bulk chocolates.

If you're using white or colored compound the answer is to add very small amounts of a very good chocolate essential oil flavoring. If you do that it's very important to make sure the coating is at a high enough temperature (100F at least) and do a very good job of incorporating the flavoring oil. If you don't it can leave streaks and deliver uneven flavor.

You can also use the chocolate flavoring oil in the dark compound if you are having trouble locating a better tasting dark compound.

However, Lynn and Antonino are essentially correct: the chocolate flavor will probably not be as "good" as if you used real chocolate because the oil is likely to be one-noted. However, the chocolate flavor will be more intense.

Not all of us live in places or cater to markets that can afford to use expensive or real chocolate. While there is no way to turn a shrimp into lobster, we can work as hard as we can to make the shrimp the best it can possibly be.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Hi yes, there is a way... just stop buying it

Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry but no. If you love chocolate enough to be a mmber of thi site...... forget the coating stuff and stay true to your tastebuds. There's nothing like the real deal. right?

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Dumb ? for chocolate users, but I need some input, Please.

Is there a way I can change the taste of coating to taste more like chocolate? Thank You

updated by @darlene: 04/11/25 09:27:36

Elsinghurst chocolate melter

Posted in: Opinion

Brad.

If you are looking at an Elsinghorst melter, it probably isn't new. The last of those were made 15 or so years ago. But they tended to be workhorses and are very reliable.

Hope that helps!

brian

Elsinghurst chocolate melter

Posted in: Opinion

Hi,

We are interested in purchasing a new chocolate melter for our shop. Does anybody have any experience with the Elsinghurst melter? We are considering the 500lb.

I would appreciate any comments or recommendations.

updated by @Brad Weimer: 04/18/15 23:00:50

Guitar

Posted in: Tech Help, Tips, Tricks, Techniques

Does anybody know how or where to find a guitar that is NSF or ANSI or any certification for that matter?

Many thanks.

Maya

updated by @Maya Schoop-Rutten: 04/11/25 09:27:36

Cost of couverture in Australia

Posted in: Tasting Notes

Sounds like importer is charging too much. Or duty in Australia is really high. I would shop around or even contact Callebaut direct for an expanded list of sellers. They may even sell you direct or sell you product from their factory in Singapore which may be duty free. Callebaut cost in USA is around $5.50 US per KG if you buy 2000 lbs direct from them. You can't make money at this AU prices for sure.

Cost of couverture in Australia

Posted in: Tasting Notes

If you are using a lot or can buy more in bulk it is work talking to the guys who are supplying you and getting them to knock it back. Or go further up the chain to their supplier and get if from them if you are purchasing a lot - that is what one of my friends did.

That price though $18 per kg is a pretty good price in this country though.

Cost of couverture in Australia

Posted in: Tasting Notes

Hi

We operate a medium sized chocolate business in a tourist town in the very south of Western Australia. We have been trading for nearly two years and have enjoyed the challenge. Despite good turnover it'sa struggle to get a return on the investment.

A major factor is the cost of couverture in Australia.A 10kg bag of Callebaut willcost around $180 inAustralia whereaswe understandin the UK it would be about fifty five pounds and in the US around eightydollars(US).

So why is it more thantwice the price in Oz? Could it be that onlyonecompany has the import rights?Has anyone managed to get a better deal on other brands?

Chris

updated by @Chris Grain: 04/10/15 18:11:03

Panning machine.

Posted in: Opinion

The one made by Selmi is really nice - Tomric Plastics handles it.

Panning machine.

Posted in: Opinion

Hi everyone! Any ideas on which panning/dragee machine is a good one? Dont need a huge one, 20 kg is fine. Looking at union standard, ribbed with ambient blower, or the decobassina, chef rubber has them. This one has a gas flame underneath so you can caramlise the nuts in it. Not real sure on the quality of this one. Will be buying both unseen so dont want a disater on my hands. Thanks all!
updated by @andy abramowich: 04/17/15 05:26:22

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

OMG. Water is an enemy to chocolate. Purchase the right viscosity for your application, and temper correctly. Gotta do it right

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Look for a lower % cocoa butter chocolate, ask for it from your supplier, or if looking for higher quality, a similar % cocoa butter in whatyou're using now but withoutthe emulsifier such as lecithin. Look at the viscosity given for your paste andrequest a higher one.

Water brings on problems with howthe chocolate melts downin the mouth and texturewhen eaten.Water can absorb up to twice its weight in the sugars, making a syrup, and the sugars can crystalize to larger and larger sizes over time making it gritty.

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have always found OD to be quite thick. Are you sure it is in temper?

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I'm using guittard old dutch milk, the 10 lb blocks

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Which Guittard are you using? They have many different viscousities for different purposes. You may be using one intended for molding rather than for hand dipping.

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I melt chocolate for fondues, I like to dip fruit and marshmallows in. I use both dark and milk chocolate, i would say what I use is pretty thick. This is one of my faves and has always done the trick for me Butlers Dark 70% Chocolate Bar . Another trick is to add a tiny bit of cornflour sieved in. Hope that helps.

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have been in a class where a small amount of water was added to the chocolate, it was stirred vigerously (immediately from when the chcolate was added) and it did not seize. It does thicken the chocolate but I think if you did that the chocolate would be too thick to work with for dipping. I asked for a scientific explanation of why the chocolate did not seize but didn't really get an adequate explanation.

The chcolate is not useless after it has seized. It can be used for ganaches. It just cannot be used for tempering even if remelted.

You might try double dipping the chocolates for a thicker coating or as Robyn suggested look for a chocolate with a thicker viscosity when tempered that would give a thicker coating. www.chocosphere.com hasproduct information, at least on some brands, about differing viscosities of the various chocolates.

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you. Have you found anything that helps you keep more chocolate enrobed around the centers. When I dip my chocolates my chocolate isn't very thick on the finished product. I'm using guittard

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Adding water to chocolate is going to make it seize, and then it is useless.

You may just have to try different chocolates to test viscosity, they are all different. I personally don't want my chocolate thick for dipping. I prefer a more fluid chocolate so the dipped items look better.

Dipping Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

How do you get the chocolate thick when dipping chocolates. Someone told me to add a little bit of water when you are working the chocolate on the marble slab. Is this true or can you achieve this just by the way you dip?

updated by @Michael Karren: 04/11/25 09:27:36

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

sent you an email, Brian.

thanks

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

Mike.

If you contact me at brian@thecriollogroup.com or bdonaghy@tomric.com I may be able to help arrange a visit somewhere.

brian

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

I wish.....wait, is airfare included in that offer?

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Todd, I actually come through the SF area every few months. Next trip, if I haven't found one, I will email you. Thanks for the offer!

-Mike

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

You can always hop over to Hawaii...I know its Not SoCAl...

Selmi users in Southern California?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all, posting to ask if there are any of you in the Southern California area that use a Selmi tempering machine who would be willing to let me see it in action in person. I'm very interested in buying one, but I would rather not fly to NY to see the showroom demo. Also, if anyone knows of a shop in Southern California using one, please let me know, and I can try to contact them directly.

Edit: I wanted to clarify that I don't need to touch the machine, just see how it works.

Thanks in advance!

Cheers,

Mike

updated by @Mike3: 04/11/25 09:27:36