Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Chef Rubber might have a kosher-certified luster dust that is FDA approved. One way to apply is to mix with melted cocoa butter and decorating the insides of the molds.
Forum Activity for @Clay
Posted in: Tech Help, Tips, Tricks, Techniques
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I don't wear contacts, but if I did I'd be willing to try it out. I wish they had more pics of other colors.
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks everyone for the feedback valuable information. It happens that Crystal Colors is one that I am ordering to work with and may decide to use exclusively if I like.
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I only use EDIBLE luster dust. If it's not clearly marked edible I prefer not to use it.
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I use it occationally on the top and have never had any problems.
Decorating Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I really enjoy using luster dust to decorate my chocolates as do many chocolatiers. While what I have been using has been noted as non-toxic and not a food ingredient, I do not know how much or to what extent I can safely use it. I am aware that FDA approved luster dust is available and would like to know who uses it exclusively or any other feedback.Thank you.
updated by @Chocolate Lady: 04/11/25 09:27:36
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,
your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.
try a different viscosity chocolate and if you can post a picture of whole truffle as well.
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
Mark,
I just saw your comment on the truffles.
What type of screen are you referring to?
Thanks,
Margaret
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
Do you use a silipat sheet or something else?
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
I appreciate the way you explained this, it makes perfect sense now. I used to flatten the whole tray of fondant balls with a cookie sheet but somewhere along the way stopped doing that, but now I see I have been shooting myself in the foot.The fondant is pretty firm, like the consistency of play-dough, so I can form it into this flatter shape and it will maintain it.Thanks so much!!
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
that sounds good, I will give it a try, thanks!
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
With a round shape, you have all the weight of the piece at one pont, which pushes the chocolate away and to the sides, which already gives you a "foot". You have a few options if you need to keep them round:- As Clive noted, you can pre bottom, but this will extend the foot.- If firm enough, you can pan them- Once dipped in chocolate, roll in cocoa , coconut, chopped nuts, etc and keep rolling until firm enough- Also once dipped, you can roll on a screen until firm enough, giving a different but nice appearance
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
These look like hand rolled truffles which you dip/enrobe. It may be more time consuming but you could dip just te bottom of the fondant/truffle in tempered chcoate and when it sets dip it all again. You will have a double layer on the bottom and a base to sit on. ( A bit like piping onto a disco )If you can get away from the round truffle shape you could roll the fondant/center to be enrobed into a flat sheet and scrape a layer of chocolate on one side, then cut into pieces and enrobe. This way you will get more of a square/rectangle shape though.
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
Hello and welcome. I don't use fondant but from your pictures the bottoms do look very thin. It can be an issue as it causes oozing, stickiness and may harm shelf life quickly. I know that some people who make their own truffle balls pipe the filling onto coin sized discs-there is a special rubber sheet for this and is quite simple. And then when the filling crystallizes, you just dip in chocolate. This gives a nice base-not thick but not overly thin. If you need a link to the sheet let me know.Best of success!
How do I have better bases?
Posted in: Tech Help, Tips, Tricks, Techniques
I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they look great from the top and taste good but I would like them to be thicker on the bottom and not ooze out. I use room temperature fondant centers I make myself and use 87 degree milk chocolate or 86 if I dip in dark. Any suggestions? Attached picture shows the problem.thanks & am I glad to find this forum!
updated by @Julie Helzer: 04/11/25 09:27:36
Question regarding the use of a commercial kitchen
Posted in: Opinion
Are you going to be sub-letting a small part of the kitchen as your own, or will you be using areas common to the other producer? Make sure you have a written agreement for who is responsible for maintenance, repairs and even cleaning. Shared space can be good but it is full of potential for disagreements! I would recommend a full contract as mentioned in a previous post.
Question regarding the use of a commercial kitchen
Posted in: Opinion
Also, depending upon your formulations, your insurance carrier my chager a different premium. My truffle centers use fresh dairy. Many commercial formulations use powdered dailry. I pay more to use fresh dairy than if i were using powdered dairy. Just something else to consider. Libiltiy insurance does vary based upon your ingredients.
Question regarding the use of a commercial kitchen
Posted in: Opinion
In Utah, it is a lengthy process to get not only certified by the Utah Dept. of Agriculture and have inspections, but also to get the necessary permits from the city. It can be done though and it is an ongoing process to submit your recipies so they will check them for food safety and shelf-life issues.
Question regarding the use of a commercial kitchen
Posted in: Opinion
Thank you. I will look further into this matter.Andre Costa
Question regarding the use of a commercial kitchen
Posted in: Opinion
I don't know what the rules are for NY, but most states you will have to have a health inspector approve the establishment for your production. That means the owners of the kitchen will pretty much be inspected all over again, which may deter a few of them from allowing you to produce there, it's not fun. They would basically be sub-leasing the area to you so you would have that contract as verification for your place of production, assuming you are using a contract. But, as I said, I don't know the rules for NY, I could be totally off base. Just a few things you might want to think about though. Good Luck!Andrea
Question regarding the use of a commercial kitchen
Posted in: Opinion
I am looking for commercial kitchens in New York City and I found some options.While doing my research I started to think about this issue. If I use someone's commercial kitchen to produce my chocolate, are they supposed to give me some document stating that I am actually using their kitchen? So, if I want to start selling my products to retail stores (for instance), I will not be in trouble?Can someone please give me some feedback on this?Thanks,Andre CostaDaCosta Chocolates(I will change my signature from 'chocolatier-to-be' to 'chocolatier-in-the-making')
updated by @Andre Costa: 04/24/15 05:47:11
Get ready for the holidays.
Posted in: Classifieds ARCHIVE
Now is the time to start planning for the fall holiday season. There are many molds on my web site that will help you in fulfilling this goal.Please visit: www.oldmolds.com .
updated by @Carolyn Byrnes - C'est Très Chic: 04/07/25 13:00:14
Green and Black's Willy Wonka Talks (and tastes) - video
Posted in: News & New Products Press
The head of taste, Micah Carr-Hill, at Green & Blacks recently did a talk at Leap Anywhere HQ...there were fun and games...prepare to be hungry! http://www.leapanywhere.com/media/show/1268
updated by @Jack Wilson: 03/11/26 06:20:34
A new comer
Posted in: Allow Me to Introduce Myself
Hi, We are new comers from Israel. We have a Cafe specializing in CHocolate, making our own products, cakes, pralines, drinks, chocolate soups etc. I am very happy for this site and forums and hope to get as well as share ideas. please check our site though u might find it difficult to understand the strange script
www.chocolatte.co.il
updated by @chocolatte Roshpina: 04/17/15 17:46:26
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Calleabaut comes in different 'viscosities' in temper. They prefix their product numbers with the temp code. For example D815 vs C815 or L815. All of these are 55% semi sweets but have different thciknesses in temper. To my knowledge , only Callebaut gives you the option of varied in temper characteristics for th same formulation. Check with your supplier which ones they stock or can order for you.
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
I have tried a lot of different melting and tempering methods and the one that works the best for me is really simple. I put the amount of chocolate I will use the next day in silicone cake pans in the oven, turn the light on overnight and in the morning I have perfectly melted chocolate that I simply stir a bit to cool (as my oven light gets the chocolate to 91 degrees) and I am good to go. I am careful not to take more out of the oven at a time than I can use before I would have to remelt it and when it does get too cool, I pop that pan back in the oven and work with another one for a bit.
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Valrhona tempers the same as other brands that I've used. Like lior said, I wouldn't melt it for 12 hours.Luis
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Thankyou for responding Ilana, I actually figured it out, I think.....I was over-warming my molds a bit, and it was causing some surface bloom. I love the sheen and the flavor elements of this Valrhona, but I find it takes a bit higher skill level to get it tempered and keep it there, when you are doing it by hand! ....nice chocolates though
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
I use Valrhona most of the time. The reason they suggest 12 hours is to ensure that all types of crystals get totally melted out. This is not really necessary though. I use the temperatures on the bag and it is beautiful and easy to work with. I find Callebaut too thick compared to Valrhona. Perhaps the specific kind you are using? Perhaps it got moisture in it? How was it stored, and where did you get it from...
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Thankyou so much, Brian....I have been attempting to do just that actually! I had considered that perhaps this Valrhona just needs to be warmed to the recommended 136f, rather than the usual 122f........is this because of the high cocoa butter, do you think? ....VERY fussy stuff, this Valrhona.....tastes great, but seems to be a completely different animal, compared to the Callebaut I am used to.Also....do you happen to know if this Valrhona Feves requires considerably more "residence time" in temper, and more agitation to be in proper temper.....if so, how much more time & agitation does it require than normal couverture? .....I've been giving it extra seed, PLUS about an extra 15 minutes of agitation....does that sound right to you?~Eric
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Eric.Try taking up your melt temp no matter how you are going to temper it. You don't need to wait "12 hours" if you do this.brian
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Hi Mark,thanks for answering.....I THINK I may have finally figured it out, (just after I posted!) ....I THINK maybe I was over-warming my molds a bit. I've been a pastry chef for over 20 years, and now a professional chocolatier, and I have always used the seeding method, with great success, with every other chocolate I've ever used........so I figured why would the Valrhona be any different??? ......BUT, when I bought a bunch of it a couple days ago, and I read the directions on the back of the Feves bag, it states that you must melt the chocolate for 12 hours to properly melt out the cocoa butter crystal.....WHAT??? WHY 12 HOURS??? .....never heard of that before, so was taken aback a bit on that.So, I did actually put the Feves in a melter we have, and melted it for the 12 hour period, but I was having a heck of a time getting into proper temper, and it bloomed out on me 3 times now. BUT THEN, when I stopped warming my mold as much, this last time it finally came out. Also, I am noticing that these Feves take ALOT MORE agitation, seed chocolate, and time to get into proper temper.....is this just because of the high cocoa butter content......TRICKY TRICKY stuff!Sorry such a book, thanks again! ~ERIC
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Hi Eric, Have you tried to use the seed method? What temperature are you melting to? How are you cooling the chocolate after you've poured into the moulds? I've used several of Valrhona's chocolate feves and hand tempered over the last 2 years without a problem. -Mark
Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?
Posted in: Allow Me to Introduce Myself
Hello All.....LONG time chocolatier here, just now, at age 40, getting around to FINALLY opening my long dreamt artisan chocolates company, DERRY CHURCH, in Hershey PA, of all places (I'm from there) ....anyways, wondering if anyone has any technical knowledge/experience with tempering Valrhona feves by hand? We have not bought our tempering machines yet, and I need to figure out HOW this Valrhona chocolate tempers....VERY tricky stuff, for sure......this is the first time I have ever worked with a professional couverture of this caliber, and I have ALOT of problems getting it to temper up for my molds, or my palets, without blooming out on me! ....If anyone can help me, please contact me, and/or give me a way to contact you.......any help from some of you old pros would be highly and humbly appreciated! ~Eric
updated by @Eric Cayton: 04/17/15 16:04:45
Business start-ups with no experience?
Posted in: Opinion
The thing to consider is really about "artisan" as a pr catchword. I seriously doubt consumers look at "Belgium" as descriptive proof of a chocolate's quality any more because its overused and artisan is getting pretty close to that point. No one says, "That Belgium quality chocolate was terrible! No more Belgium chocolate!" Chocolate consumers seem to fall into two categories uneducated or obsessive. Uneducated consumers won't limit their intake 'cause they won't care enough to obsess over the artisan label and obsessives like to try new things and understand its a crapshoot. The people I know who like chocolate in very general terms don't seem to pay any attention to the label names, much less whether its bean-to-bar, artisan, handmade, whatever. They try it, like it or not and move on. I'm always surprised that they make no attempt to memorize the labels, bad or good, but I think that's how it is for a lot of consumers.
Business start-ups with no experience?
Posted in: Opinion
I'm talking about the people that have never made any chocolate and are already starting the steps to open shops, who don't seem to plan on making any until their shop is open. I've only been making bean to bar chocolate for about 2 years now, I have worked with chocolate since I was 15, but making it is a whole different ball game. It takes practice to really get it and experience takes time.The only thing you said that is part of the reason I worry about this is "I am making good progress and decent chocolate." This way of thinking confuses me. You (or I, if I decide to start a business) have some really great makers to compete with, is decent going to be enough? *I apologize if this comment seems confrontational, I really don't mean it to be, I'd just like to see this topic from all sides.My husband completely agrees with your view point on the market. That's why I posed this question here, this site has everyone from the new guys to the well established guys, I'm very curious to see what some of the well known makers might say about this. I think I may be looking at it from the view point of a start up maker with no reputation, and worry the reputation of so many inexperienced start ups will infringe on the way people see all start ups. (did that make any sense?)Andrea
Business start-ups with no experience?
Posted in: Opinion
Well, that is kind of almost me you are talking about. In that I am starting a bean-to-bar business - but I have been making chocolate for some time. As I can't sell anything until I have correctly licensed premises (the next headache) I send out samples and ask people for honest comment. I appreciate that free chocolate compromises the responses but comparative tests suggest that I am making good progress and decent chocolate.I hope that the chocolate market will develop like the tea/coffee/wine market - lots of choice to suit everyone. Surely we WANT more people making chocolate - doing their own thing, bringing us chocolate from their own viewpoint, that they think is worth producing. Capitalism will surely out in the end - the poor producers will lose reputation and/or go out of business and the better ones will thrive.Won't people remember the make of chocolate they didn't like and avoid that? Do people just buy the word "artisan"? Isn't it more likely to be "Joe Blow Artisan" and the first bit will be discarded?
Business start-ups with no experience?
Posted in: Opinion
I would like to start my own bean-to-bar choc operation and I can confidently say that my chocolate is much better than the competition here (not much of a benchmark mind you) but it took a while to get there. I have been making chocolate as a hobby just about every weekend for 2 years and am just now feeling confident with my formulations and roasting profiles and all other parts of the process. I am a research chemist by day, which helps in my chocolate making 'experiments' - I use the same duplicate books as I use in the lab. The upshot is that I would only now expose my chocolate to the market, I would have been embarrased to do so before. Not that it is going to happen yet - money is the main issue there. I agree though, it would be a shame to have people that are happy with mediocre to start selling in that area. I would hope though that consumers would not just stop at one example of 'artisan' chocolate, taste a bit more broadly and conclude that the artisan chocolate maker was just a bad one.
Business start-ups with no experience?
Posted in: Opinion
I have been noticing on many of the different how to make chocolate websites that a lot of people are planning to start bean to bar chocolate companies. That is fine except most of them have never made a batch of chocolate in their lives. My expectation with the wave of inexperienced makers is that the market will be flooded with some really awful chocolate. The reputation of what is considered artisinal chocolate makers is going to be tarnished. The way I see it with so many people that have no idea what they are doing calling themselves artisinal makers it's going to hurt the reputation of even the well established makers when it comes to public opinion. Something like "I've tried artisinal chocolate and it was awful, I'll stick with the 'cheap' stuff." I've read a review recently of exactly this (wish I had bookmarked the page), it was something like "If this is high quality chocolate, I'll keep buying Hershey's." I think this will effect everyone, from well established to the new guys who have put the time and experience into it.Now, so no one feels I am misleading anyone, I've kicked around the idea of starting a business that would include bean to bar chocolate, because I love doing it, and I would not sell anything until I feel it is the best it can be. Oddly enough it all started with a chocolate covered croissant from the Netherlands, it's funny how things work.Opinions?Andrea
updated by @Andrea3: 05/03/15 04:25:13
Chocolate on Urtak
Posted in: Opinion
Hi, just wanted to give a short update. The urtak is buzzing now with more than 200 responses. Start adding your own questions that you have and learn about what other people think of chocolate
