looking for foil supplier
Posted in: Classifieds ARCHIVE
Thanks, I am ordering from Aufoil, but I have run out of color options and need to expand.
Forum Activity for @beth campbell
Posted in: Classifieds ARCHIVE
looking for foil supplier
Posted in: Classifieds ARCHIVE
I have seen recommendations for Alufoil.com or Glerup.com. If buying smaller quantities pre-cut Sugarcraft.com may be a good fit.
Hope it helps.
looking for foil supplier
Posted in: Classifieds ARCHIVE
does anyone have any leads for suppliers of confection grade foils, I need something thick and preferably paper lined, (not essential), but available in many colors and custom sizes?
updated by @beth campbell: 04/07/25 13:00:14
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Melanie,
I was at Tomric on Tuesday - they have the Pavoni electrical one. Didn't get a price however.
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi Melanie,
Martellato also makes this type of guitar, manual,and has more frame sizes.
http://www.martellato.com/scheda.asp?content=1,83,91,1126,chitarra_taglio_a_spinta_40x40,01.html
Omar
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Chocolate World shows an electric one and Vantage House shows a manual one made by Chocolate World - cost seems to be a little over 2000 english pounds - they are calling it a nougat/fudge cutter.
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Pavoni makes a similar automatic cutter as well as a manual one. You may wish to obtain a quote from them too. Let us know how it goes!
http://www.pavonitalia.com/gestore.php?var0=eng&var1=Products&var2=MACHINES&var3=Cutter_units
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi Melanie. Given the frame sizes that you listed above (15, 22.5, etc.), the base for this machine will have 7.5mm spacing. There are 25.4mm per inch, therefore you would want a 25mm cutter in order to make 1in square cuts. Check to see if the machine comes in a 5mm base option, since that would give you a 25mm cutter instead of a 22.5 -- which would do the trick.
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi Melanie,
Those guitars seem pretty interesting. It seems as though the automatic guitar actually cuts slower than working with the traditional guitar. I personally have a Dedy, the German made guitar. It is easy to clean and much better than the plastic model. I cut my ganaches using a 25 mm frame. That is the perfect size for me. 22.5 is a little too small for me and 30 is a little too big in my opinion. I make a lot of fleur de sel caramels and I cut them all on my guitar without breaking strings. With that said, I would never cut nougat with it or anything with large pieces of nuts. If I focused on those products, the automatic guitar might be a good option. Let us know if you spring for it.
Questions about the Savy Goiseau Automatic Guitar
Posted in: Geek Gear - Cool Tools (Read-Only)
I have some questions about the Savy Goiseau Automatic Guitar that can be seen in the following video:
Automatic chocolate guitar full cut SAVY-GOISEAU.wmv
I was quoted $6825 plus shipping for this from Chocolate Solutions in Canada.
It comes with several frames 15.0, 22.5, 30.0, 37.5 and 45.0. (mm?)
I need to check those sizes to compare how close it comes to the 1" squares I currently cut.
I have a Martellano guitar I had retooled to make 1" squares as their frames were too big or too small.
Chocolate World, Belgium also has one but I have not received the quote back..
The guitar can cut thru nuts as demonstrated in the You Tube video. Not sure if it can also cut caramels.
Does anyone have one of these? It looks more efficient than a standard guitar and hopefully less complicated to restring.
updated by @Melanie Boudar: 12/13/24 12:15:15
'Artisan' Over used?
Posted in: Opinion
Great contribution. Very funny, thanks for sharing!
On a more serious note, what makes us artisan or not? We are surely not making chocolate like the old mayans did but most of us are far away from being industrial in the sense many people think about.
'Artisan' Over used?
Posted in: Opinion
Thanks Jessica, Andy and Patti!!
Jessica that is a very funny blog and is exactly what I was asking.
Andy and Patti I couldn't agree more. I'm trying to get away from using artisan as well and emphasize hand made and hand crafted as well.
'Artisan' Over used?
Posted in: Opinion
I know i have recently read that Dunkin Donuts was being sued over the use of the word "artisan" describing their bagels. I try not to use the word exactly for this reason- everyone is using it so it has lost its meaning. It is being used to describe products that are decidedly NOT artisan, so it has lost all its meaning. At least that is my opinion. I think I will just refer to my chocolates as ' small batch and hand crafted."
'Artisan' Over used?
Posted in: Opinion
Oh we could have a long tirade of over used notions.. Dark chocolate? Abused percentages? Starbucks trying to own the word macchiatoand then redefining it as something that it's not.. The incorrect usage of Gourmet.. Whitewashing, Greenwashing, Pinkwashing..
As a marketer I'm jaded--for a fun (hehe) read check out Brandwashing.
'Artisan' Over used?
Posted in: Opinion
http://thatisnotartisan.blogspot.com/
Very funny blog about exactly what you are talking about...
Jess
'Artisan' Over used?
Posted in: Opinion
Has the word 'Artisan' as an adjective been over used? This is a question that was recently posed to me by one of my friends who saw it as a description for a product at Dunkin Donuts. As someone who uses this word to describe my own products it gave me great pause and I started to pay more attention to the word as a descriptor. I've now seen it used on products that are clearly factory made and on bakery and chocolate items that are made from hand with great care.
According to Websters 'Artisan' when used as an adjective is: pertaining to or noting high quality, distinctive products made in small quantities: ie artisan beer.
Not to beat up on any company in particular but it would appear that perhaps this word has been used incorrectly at the very least in some product descriptions. As much as I love Dunkin Donuts coffee I would never use 'Artisan' to describe any of their products, I feel the same way about large bakery chains using this word to describe their breads and pastries.
So what do you think? Has 'Artisan' jumped the shark as it were?
Mark
updated by @Mark C: 04/14/15 11:41:22
Blending Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Has anybodymixed chocolate, for instance 1/2 milk chocolate and 1/2 54% chocolate to create a chocolate blend of 43% cacao or something similar? If so, how did it work out? Are there any pitfalls? How will this change the tempering properties? I will be tempering in a Selmi unit.
Any advice is much appreciated.
David
updated by @David Peterson: 04/11/25 09:27:36
An Invitation to CL members
Posted in: Allow Me to Introduce Myself
Greetings, dear friends! You are invited to view my video .
And please visit my new Chocolate Tasting Meditation (CM)tmFacebook page where you may find some familiar faces.
Thank you in advance for any "like."
Gratitude & blessings!
updated by @Rev. R. M. Peluso: 04/13/15 04:33:38
Redipping bloomed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I really doubt it's the salt. We do a few salted products and if added too early and some dissolve can create little salt blotches nothing looks close to a bloom. Blooming is such a unique look. Good luck in your continued efforts!
Redipping bloomed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for your reply! It's so frustrating when something like this happens. But you don't think it could have something to do with the salt? It was my first time doing a salted caramel and I know salt can do funny things with moisture.
Redipping bloomed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
During Easter I had something similar happen to enrobed marshmallows. The first round was good, we did a second round and hey looked good but quickly went white after setting up. We let the machine run a while longer, and tested again and we were fine. We posited that we were not really ever fully in temper, that seeding had not totally occurred and while we got a fluke good batch, the majority needed more time to settle into a temper.
You can re-temper and coat them twice but that's going to give you one heck of a thick shell. I really doubt that the bloom will come through. Blooming doesn't really operate like that afaik.
Good luck and sorry to hear about this, nothing worse than doing a production run of something to find out an endemic problem with it all.
Redipping bloomed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
This is my first post. Today I tempered by seeding about 3kg of dark chocolate for dipping and molding. I did a temper test which was fine so I filled my molds and let them set while enrobing some salted caramels. I enrobed a batch of about 40 and decorated them with a small sprinkle of himilayan crystal salt. They set up nicely, I put them along with the molded cherry cordials and some dipped marzipan and ammereto truffles. I let them cool in my cold room for a few hours and came back to check on the molds for removing. Every single salted caramel was 100% covered in bloom. I'm not sure if it was sugar bloom or fat bloom but they were white!I've got two questions1) what the heck caused the bloom the molds released perfect and shiny and the marzipan and truffles look beautiful. I've only ever had bloom problems once or twice when I was impatient and dipped with chocolate I knew wasn't in temper. Was it the salt?!?2) these were to sell and I dont want them to go to waste. Can I thin down the same chocolate with cocoa butter and dip these again or will the second coat of chocolate just bloom also because of the bloom underneath it?Please help!!!
updated by @Rosie: 04/11/25 09:27:36
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Many people don't clean their molds - they'll use the same one over and over for a given type of chooclate. Of course that only works if your temper is perfect each time, and if you're using the same colors each time.
I'm a fan of just using hot water. If your water is hard, you'll have to find a way to remove the minerals that are deposited behind - sometimes a cotton ball to buff it out works, but over time even that'll scratch up the molds.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Daniela, I also realized that leaving the chocolates on the molds the shiny improves. Unfortunatelly, I don't have enought molds!
updated by @Esteban Iriart: 06/11/15 15:13:12
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
If all of the pieces are round, they may have been polished and glazed through panning. If they are you can taste it just before the chocolate melts.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Amazing!!!
Is it possible to share with us those techniques you mention?
Thanks!!!
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sebastian,
What do you mean with "pre tempering"?
How should I clean the molds? Just water? Cold water?
Thanks!!
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
I'd also add that proper care of your molds will be critical for you to continue getting good shine. If you clean them with something abrasive, they'll stop shining. If you use a soap that leaves behind a film, they'll stop shining. You may consider "pre tempering" your cocoa butter before applying it by cooling it a bit, and vigorously rubbing it into the cavity with your finger. Also, if you're using a colored cocoa butter spray for decoration, no need to first apply a pure ccb film.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
When you get the shine right, it can be spectacular, but takes a lot of practice and some extra techniques to get it super shiny - I have attached one of ours to show the shine we achieve. No glaze, nothing added, just manipulating the coca butter pretty much in the manner laid out here (a couple of other things as well but nothing overly substantial)
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
I also heard you can leave your chocolates on the molds and they come out shinier. Never tried it, but this was said by Greg Cook from Chocolate Arts he also mentioned the sprayed cocoa butter/chocolate on the molds. I'm glad it worked for you.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
It work, but the shiny change a little bit based on the mold shape. Anyway I could get the shiny of the picture attached on this discussion.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
because this gives to the chocolate crystals extra movement and boosts proper crystallization what is the base of nice sheen 
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
I'm curious as to why this extra thin layer of chocolate will create a superior shine?
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
contact chocolate form (chocolateform.com) they can assist you..Policarb mold are expensive BUT is an investment. they last forever.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Guys, thanks a lot!!! I will try with cocoa butter. Just let me make a couple of questions, please. Should Iwait that the cocoa butter dry before making the shaells?
The second question is in reference of moulds. Nobody in Argentina makes polycarbonate moulds. Do you know any manufacture that makes customs polycarbonate moulds?
Again, thaks all for your help!!
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, all you need is well tempered couverture and as someone has already pointed out, you should first 'skim' the mold with a layer of tempered chocolate or coca butter spray before making your shells. Most chocolatiers don't do this because it adds time to the process, but that is essentially how you get the shine - we use our fingers to apply the very thin coat when not spraying, as it helps avoid over-crystallization of the chocolate (when it gets too much movement) which is easy to do with a brush.
all the best making chocolate,
- Stu
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Hi There,
no need for lacca of sort, just put a very thin layer of tempered chocolate, or cocoa butter (better if airbrushed) and then layered the second time as normal.
Of course chocolate quality, condition of tempering, storage and handling can destroy the 'shininess" easily.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
good moulds and they apply the first layer with finger or bruch or spraygun
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Do you think? I mean, here in Argentina is the only I have so shiny. I bought chocolate on the 3 or 4 most famous shops and no one shine like that.
Because of this I think they apply some glaze or shellac.
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
To me that just looks like well tempered chocolate
BRIGHTNESS ON CHOCOLATE
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Rene! Any brand do you recomend or another alternative than lacca? Thanks again!