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
Forum Activity for @Edward J
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
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
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
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
It's convenient and you don't have to pay the crazy hot weather shipping. I'm saving my pennies to get more El Rey and some Grenada Chocolate Company come November. Until then pound plus works! I do add extra cocoa butter to the milk, otherwise it's just so thick.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks guys!
Didn't know the pound plus was made by Callebaut, I have been snacking on that one for years, have some in my pantry right now, coincidentally I have been using Callebaut 811NV for my bars, even bought some more from Gygi in Utah yesterday.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
I also just remembered this- if you are close to a Trader Joes, they carry the pound plus bars for $4.99. It is made by Caullebaut, the milk is a bit difficult to temper but the dark tempers well. You can't beat that price. When I run out of El Rey between shipments (I try to stock up during cold weather to avoid hot weather shipping prices) I will use the Pound Plus. I hope that helps!
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
I'm in the same position , kind of. I have already started but my profit margin is minimal as I have not yet acquired a wholesale account . It would mean agreeing to a set quantity per month from a supplier and of course without a customer base it's almost impossible to estimate . I would take a price list from a few supplier and draw an average from their prices. Not sure if that's a good solution , but it's what I did.Great to hear you are stating your own business , congratulations.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
Check el Rey chocolates too. They will sell wholesale to you, you don't need an account. I will personally vouch for their chocolate that it is delicious. I believe they are currently out of milk chocolate but you can still get pricing. I usually buy the mixed blocks, you can buy 22 pounds of mixed blocks (dark, milk, and white). They do not deodorize their cocoa butter so the white is worth eating. Most white chocolates are cloying to me, but theirs is really nice.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
What places did you contact?
Would love to know of more options.
Thank You!
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks so much - as grandma said you trap more flies with honey than vinegar! I appreciate your response.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
I had the same problem a little while ago. I just decided to call and email a few places I was interested in. I told them that I was thinking of opening a shop and was still in the pricing stage. I told them I still was not sure what supplier I wanted to go with, and needed to compare wholesale prices. They then sent me a list of their wholesale prices! Most places will not let you order from that list until you have a businesslicense, but at least you have the data you need. It amazing what a "pretty please" can do. =D
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, Techniques
Check out Albert Uster. They have a large variety of items and you can compare prices.