Precoating Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Indeed they are. I also never chill my centers anymore which I think used to be a problem with softness.
Forum Activity for @Lizzy Steffen
Posted in: Tech Help, Tips, Tricks, Techniques
Indeed they are. I also never chill my centers anymore which I think used to be a problem with softness.
Precoating Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Are your centers at room temp when you dip them?
Precoating Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Ok, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of chocolate thus far. But I still ask my self about precoating truffle centers first. I have had so many problems with chocolates cracking in the past. Infact, today I was precoating chocolate using a dipping fork and my chocolates still cracked! I then decided to put some thinned chocolate in my hands and roll the glorious little balls of chocolate. Infact,I hand rolled each piece twice in the thinned chocolate to be on the safe side. This finally eliminated the cracks. I then dipped my chocolates and decorated and they were fine. I was wondering about other techniques or stories that other chocolatiers have gone through.
updated by @Lizzy Steffen: 04/11/25 09:27:36
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
You could always buy a Mol'd'art or other brand 10kg melter. Holds more chocolate, easier to dump back into, and cheaper than a Hilliard's Little Dipper. I own both. Use the ladle to fill or the syringe or pastry bag method. You can always quickly melt and add more to the holder using the microwave. Much better solution IMHO.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
I don't use a ladle per se but a large flat kitchen spoon that scoops about 75g at a time (the size of the mould I wish to fill so I don't have to double dip), just scrape the bottom of the spoon on the side of the bowl and pour into the mould which sits on an electronic balance. It is very accurate and no drips I promise.This is more accurate than some dosing machines choc companies use, I quite often weigh a bar before I eat it and you would be surprised at the variation you find in their weights.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.Got to get glasses--read this as ladies:-)
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Ruth,I love this idea and will use it. The thing I am wondering about is - how to get the shells filled and then drain them quickly enough to get a nice thin shell. The first time I tried this method, I had to really bang out the excess chocolate and the shells turned out uneven. Any advice?
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
I've seen easy pour funnels mentioned and am about to pick up a couple, but Ruth's pastry bag solution seems like a better solution. Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Dear Cheebs..... Thanks for the informative answer. Much appreciated. The link to RCA is a new one and very useful. Thanks. Living in South Africa is like living in a hole! Nothing. I just wish we had so much equipment floating around... anyway. Thanks again. T
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Anthony,The Savage pump costs around $4k new. It fits on the Savage 50lb tempering melte r and uses compressed air to move a piston that can be set to the desired dose. You can control it with a pedal or it can be set to work on a timed basis.IIRC the last quote I got from Savage for the tempering machine/dosing pump combo was $9.2k. I bought mine used from a shop that had closed for considerable savings. Look in the Classifieds section at the Retail Confectioners' Association website for possible leads on used gear. I bought a lot of my shop's equipment that way.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Kerry,I have been surreptitiously reading your posts on here and a couple other forums for about a year now and I have to say that one made me wish I didn't have liquid in my mouth at the time!
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Always best I find if you are able to hold your bowels over the molds!
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
I like to use disposable pastry bags. I fill them up and can estimate pretty close how much chocolate I need. The bonus part is when I am finished, I squeeze out the excess and let the remainder harden in the bag. When I want to use, I scrunch the bag and the loose, hard chocolate falls out (I remelt it) and I can reuse the bag. (I put a binder clip on the hole). I have 3 Savage tempering melters that have a guillotine opening, but I can't control the flow like I can with a pastry bag. I would think you could temper in the microwave faster than the Little Dipper. It doesn't hold that much chocolate.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Deborah, I didnt want a drip situation and I can see with a ladle, thats exactly whays going to happen. (with me at least)... So I need other alternatives.... Is that what you use?
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Cheebs Please tell me about your Savage dosing pump. What does it do/cost. Tony
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
I use 100cc syringes when making bars from my smaller tempering machines. Works a treat, plus dosage can be controlled very accurately. Additionally, they are very cheap! With practice, I can mold almost as quickly as my Savage dosing pump can.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
A ladle. You may have to dip a few times to get the mold filled completely, but it will be less messy and easier than pouring from the bowl.
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Just a really stupid question.... Im contemplating buying a Hilliard Little Dipper but I dont want to do dipping, I want to do bars. Besides holding the bowl over the mold, and tipping, what would be the best solution?
updated by @Anthony Lange: 04/11/25 09:27:36
An apple a day...
Posted in: Tech Help, Tips, Tricks, Techniques
Jacquie, tartness will balance the sweetness of the chocolate and other toppings you may be using but also a GS apple has the crispness and keeping qualities needed to hold the apple after coating. Look for other crisp apples like Fuji, Honeycrisp (sweeter but very crisp), or even a Braeburn. These have good crunch without the overly mouth-puckering tartness of Granny Smith. Good luck!
An apple a day...
Posted in: Tech Help, Tips, Tricks, Techniques
Hi.
Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking for any suggestions. Thanks.
Jacquie
updated by @Jacquie Schofield: 04/11/25 09:27:36
Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, Techniques
If you should change your couverture and go for Valrhona, why don't you go for the Satilia Puur 62%, this one is even better than the Equatoriale 55%.Geert
Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the advice, I will go with Valhrona, its taste is great, Ive also been playing around with Valhrona 72% its awesome. Im looking at a busy christmas time, starting November 4th. Ive been invited to have a booth at some ladys night at home/garden shop here in the capital of Iceland, Reykjavk.
Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, Techniques
Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)
Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, Techniques
I love it -- it's my favorite couverture at the moment. It produces a great shine and a thin shell. The flavors complement a wide variety of ganaches.
Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, Techniques
Ive been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.
Ive been looking atValrhona Equatoriale 55% as a substitute, does any one have some working experiance with this chocolate?
updated by @Hilmir Kolbeins: 04/11/25 09:27:36
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
other than bubbles, my other concern is the surface of the chocolate after molding. It would be desirable if the finish is glossy, at least in some parts. chocolate that are matte in finish may convey a negative visual impression about the product, process or storage.
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
Oh Gosh..these are super cute! We like B,D, and G as we make a lot of chocolate for kids. I'd buy them.
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
An additional item to consider is the angle of the sides. If you look at a cross section, the sides should have at least a 15 degree angle to them, never straight vertical.
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
love c but air bubbles could be a issue
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
Love A, E and F, the rest are pretty great too! I would love to see that as a bar mold. As for the air bubbles, I have been using a vibrator table and it seems to work really well in my bars. I'll test them too
! The price is fine, I would prefer it in polycarbonate though. As for the one I like least, I guess would be H, C, and D. By the way - do you do custom molds? I wouldn't mind having a custom bar for my line.
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
I love A, C, F and H. I agree that most on the market seem tired and overused. Air bubbles can be a problem.If you need someone to test them for you, please let me know. I'd love the opportunity.And, yes. More breakaway bar molds would be great!!!
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
I love them too. As Andre comments - the air bubbles may be an issue, but if people are using more rustic processes then it may actually add to the experience.
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
The molds look cool. One big challenge chocolatiers have when working with molds is air bubbles. The more detailed the mold is, higher the chances for air to get trapped.I love the single dragon (C)...very cool!
I ‘d love your comments and feedback on Chocolate Mold designs
Posted in: Opinion
I d love your comments and feedback . My name is Catherine Failor and Ive been designing soap and garden molds for 12 years ( www.milkywaymolds.com and www.gardenmolds.com ). Chocolatiers regularly contact my soap mold site, asking if soap molds work for chocolate. This has me wondering if there would be room on the market for a new line of chocolate molds. Seems as if a lot of chocolate mold designs I see are rather tired and outdated looking.
The photos here are rough drafts of some possible mold motifs. Here is where I can use your help.
1. Name your three favorite designs.
2. Name your three least favorite designs.
3. Would you pay approximately $8 for an 8-9 cavity mold made of very durable plastic, good for many pours?
4. Would you like to see more breakaway bar molds than are currently on the market now?
5. What motifs would you personally suggest that arent on the market?
Thanks very much for your time, I appreciate it.
Best wishes, Catherine Failor
See Images Below...
updated by @Catherine Failor: 04/10/15 16:38:58
Wikipedia needs some help with "couverture"
Posted in: Chocolate Education
Anyone have time to fix some of this?
or at least want to discuss the errors on here?
updated by @Nat: 04/20/15 13:43:04
Zokoko Australia weighs in!
Posted in: News & New Products Press
Yeah, we're having some warm weather in Melbourne at the moment but good to know it's next day delivery which helps the planning a bit. Thanks for the reply
Zokoko Australia weighs in!
Posted in: News & New Products Press
Michelle Morgan is Zokoko with her husband - I think that is correct. Anyway, I have been getting chocolate from her, I just called the factory and got it posted. She uses next day delivery which is between $9 and $15 for up to 3 kg. I just order when it looks like it is going to be cool enough. I'd do it soon, temps are getting up there.
Zokoko Australia weighs in!
Posted in: News & New Products Press
There seem to be some reps from Zokoko present or at least some people close to them - does anyone know if Zokoko plan to distribute via retailers around Australia or will the chocolate only be sold online? The reason I ask is shipping chocolate via mail/courier during summer months can be a bit dicey but I would like to try some of their chocolate.
Zokoko Australia weighs in!
Posted in: News & New Products Press
"I also think it was a bit cheeky of the Morgans to claim that Haigh's is the only other company "believed" to make chocolate from bean to bar in Australia"
It was Helen Pitt, the author of the article who said in the article:
"Only one other company, Haigh's, is believed to make chocolate from bean to bar in this country." This was not a quote attributed to Michelle Morgan, so I don't think she was being cheeky.
I think that Ms. Pitt was the one who was saying that she believed that there was only one other bean to bar company in Australia, so she was the person with wrong information.
Zokoko Australia weighs in!
Posted in: News & New Products Press
Hi Michelle,hope you are well. Andreas here from AP/Nui...great to hear of your progress and congratulations. We all know the issue that arise when we first engage in the process, it is not an easy one...great to hear your dream is coming to fruition.We are also increasing our capacity in terms of production, but there is only so much one can do with "hand made"...always open to compare notesBlessingsandreas
Zokoko Australia weighs in!
Posted in: News & New Products Press
Clay
We are bringing in beans from Tranquilidad, Alto Beni (both tray and box fermented) and Chapare (also both tray and box fermented).
Michelle
Zokoko Australia weighs in!
Posted in: News & New Products Press
Michelle:Are the Bolivian beans you are using the wild beans from the Beni? If not - can you tell me what region (generally) you are getting them from? I am going to Bolivia next month at the request of Volker Lehmann) and it would be nice to be able to add this into my presentation.:: Clay