Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for all these dtails Debra. I was already changing the intensity of my prints but still had problems. I willtry the one from Home Chocolate Factory.
Forum Activity for @Eric Normand
Posted in: Tech Help, Tips, Tricks, Techniques
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Sounds like they are the one made by Deco chocolate artist in England. The spray is too thin and then when you print on them the ink saturates through that thin covering on the sheet. If you press print, the dialog box pulls up. Go into "properties", go to "colour/intensity", click "maual", then go to "brightness" and choose the "light" (will be automatically on normal). That will help reduce the amount of ink being printed. I use these sheets when I have artwork that is very delicate. These transfer sheets work great when they work!! The best solution is to use the ones by "Cake Art Intl". There is an American distributor but I find them to expensive. I purchase from "Home Chocolate Factory" in England. Ask for the trade discount if you are a business. The best size to use is TS02. I find the TS01 has caused me grief in the past. The American distributor even told me the TS02 size is a better quality product.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I am using transfer sheets made with starch and sugar for chocolates, same as the one sold by Tomric. I frequently have this problem: The ink stays partially on the transfer sheet so I have to make new printshave to trow awaya lot of material.
Does anyone have experienced this problem and if you did, did you find a solution?
Thanks! ric
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
What a life saver you are....I've spent the last several days working on this, going crazy. The Edible Artist software did the trick. I had download the Chocolate Artist originally but couldn't print and the Deco software works with these saved files...Thank You, Thank You, Thank You..
I can't tell you how much I appreciated your advice, :))
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Glenn. I checked with Tomric and they are no longer carrying the product. I am now in the process of downloading the InDesign program....Thanks for the help :)) Deb
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
It is worth it to buy the USB stick. Deco artist also has the cake software which is free. If you download the Edible Artist software, scroll way down in the template page and you will see all the template shapes. Just make sure it matches what you need.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Deb,
I bought my USB stick/key fob from Tomric in New York. Check to see if they any more. Alternatively you can make a template pattern in Adobe InDesign to match your molds.
Good luck!
Glenn
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi
I'm looking for templates for my choc. molds, specifically the heart (DCRPDR9013) & the oval (11271). Other than making my own (last resort) I was hoping that someone might already have some templates that they would like to share, possibly?
I have looked into the Chocolate Artist Software, and apparently that has been discontinued according to Chocolate World/Deco UK (plus it was ridiculously priced). I was able to download the software but I need a USB stick to print, perhaps someone has one that they might like to sell?
Any help would be appreciated,
Thanks
Deb
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone use gold metallic ink transfers on dark chocolate?
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
These can be used just like any other transfer sheets you would buy ie. PCB, Chef Rubber etc. You do need to use a white backing to make your image show. If not the image gets lost in the dark chocolate.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Can this program be used to make my own chocolate transfer sheets to be used on hard ganaches, or is it something that is strictly used with magnetic molds? If this program doesn't have that capability, is there any other program that can do that?
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Debra exactly the same ingredients, so must come from the same company these are made in Holland, loads better than the ones from Deco.There called Bobbon sheets on the box.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
David, what are the ingredients listed for your chocosheets? I am wondering who Chocolate World is using for their supplier. The cake art sheets are: water, cornstarch, sugar, cocoa butter, citric acid, bamboo fibre, soya lecithin, vanilla flavour.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I agree Debra the deco sheets are not the quality you would excpect, being as i purchased a job lot package ( never again ) reading these posts encouraged me to try chocolate world, what a difference.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
You cannot airbrush the chocolate-artist (Deco) sheets, but airbrushing the cake art sheets should work. David is right in that "just do what works" and progress as experience comes.
I have done thousands of customized bonbons and I am very disappointed with Deco artists chocosheets. They need to double the spray on the sheets because the ink always saturates the spray then dries and sticks to the sheets.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the hints. I've tried air brushing white over the transfer sheets without success, so have found the white chocolate option to be the most effective.
Best,
Glenn
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
To be honestDebra once i master the art of the airbrush etc then i will go down the road of white chocolate and cocoa butter, it seems to work for you, just trial and error i suppose i just find the melts at the mo straight forwards no tempering required. Only been going since January so still a novice. If you do use the melts Glenn dont slake them down with cocoa butter, theres no need,put the melts in mould in lieu of the white choc and let it set takes around 5-7 mins, then pour the flavoured chocolate in, pop in the fridge for around 40 mins, i then pop them for 5 mins in freezer, the reason i do this is the melts do not shrink as much as chocolate in the fridge. then demould as normal
updated by @david roberts: 09/07/15 11:15:39
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
If you are making a high end product, then the candy melts compromise the product. Compound chocolate is fine if the product is run of the mill quality. I blend white chocolate with cocoa butter and just plain everyday light oxidizes the white chocolate and the creamy yellow goes white. I use to add white coloured cocoa butter and realized it was a waste of time.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
That looks great! I'll have to try some of the melts. Right now I use white chocolate and blend a little bit of white cocoa butter to lighten the colour from yellowish that most white chocolate couverture is.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Glenn i use super white candy melts from merckens, i tried the ones from wilton but did not find the picture was perfect plus did not taste as good. once i get my head around this site will upload some pics. This was one of my earlier efforts but as you can see the picture is so clear.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Debra, have you noticed that this blemishing takes place in winter? I've had no problems up until now. The cracking is very hard to avoid as you can not keep thr metal sheets on the right teperature, they cool down very fast. How do you do this?Cheers Jan
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
That's interesting, Dave, as I have been using it exclusively on white chocolate. Which candy melts are you using? I haven't tried them before.
Thank you!
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Deborah could you tell me what the white pcb powder colour is and where i can get it from, im from the uk so it might be called something different over here. Many thanks
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi has anyone used candy melts for a clearer picture rather than use white chocolate, i use it quite often and itseems to decant from the deco molds easily, and gives me a brill pic.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I get blank sheets from Tomric. Check their catalogue for pricing.For custom pre-printing, try Sweet Swiss Confections in Spokane, WA.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
The application is windows-based, not for Macs. I had to buy a netbook just for the program. Wish it was for Mac, being a Mac user myself.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Go to my Aug 13 post and see what Ran from Chocolate World said was on their transfer sheets. Powdered sugar is made of very fine milled sugar and corn starch, I assume that is what they used. Let us know if that works...
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Jackie,
Could you please tell me where you order the sheets preprinted, how long time does it take and
is there a min order
Thanks
Marianne
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I don't do anything special or different than when using the white cocoa butter for anything else. I warm in in the microwave in bursts until it's fluid enough to use with the airbrush. Never checked the temp, but it should be around 90 degrees. I have heard from some that they get it hotter than that because the air brush will "temper" it as it goes through sprayer. Has never worked for me that way. If it's too hot, I usually loose a lot of pieces. After the printed sheet has dried, I just spray over it in a even layer, and let it set until dry. Then mold as usual. I have had some chipping on corners, but haven't figured out what causes it. It's really random, and it hasn't happened much.
I use the Badger 260 sprayer on my compressor just FYI.
Probably not a lot of help, but when I first started playing around with this whole thing, I just jumped in and figured it out as I went.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Can you please explain in more details how you get the white color so nice
Thanks
Marianne
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks, Debra. I'll try your technique of applying a thin layer of white chocolate with cocoa butter &colour. I appreciate your help and insight! The troubleshooting seems to take a long time to get to a quality result. : ))
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I should add that the software is still beta, as I was told by Tomric and no permanent version available...there aren't instructions, so you have to figure it out for yourself. Ask if you have any questions and I'll try to help out.
I tried airbrushing white cocoa butter directly onto the transfer sheet, so that I could apply it to dark chocolate, but the results have been flakey. Haven't mastered that yet - any ideas or suggestions?
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I have it and use it with an Epson printer (recommended by Tomric in NY). It works pretty well, but you cannot print white, which is a handicap, so you'd have to use white chocolate shells for the logo to show well. That's frustrating. I buy the cartridges from Kopykake.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Debra, I have the printer, I have the ink cartridges and I am ready to start experimenting with the Deco software. I will get back to Ran at Chocolate World and tell him the dilemma people are having with the flash stick. The PC/Mac transfer was very difficult, some instructions would have been nice.
Will post my results!!!
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
click the top image that says "NEW DESIGN"
Click the proper mold template you need. You will need to wait anywhere from 3-10 seconds for the template to open up. Be patient.
Click "PICTURES" on the left menu. On the Right side, the IMAGING MENU appears. Find your picture and click it. I usually save an image (jpeg,jpg, or png) to my desktop (i have also created a file called LOGO) because it is easy to find the image. Anyhow, click the picture you want.
Set up the image to the size you want. There is an ability to crop the picture if you want. Once you have sized the image the way you want it thenClick on left side "PRINT IMAGE". Make sure that you have the security stick plugged into the USB. Print. OR "PREVIEW " if you want to see how the image will look before printing.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
You need to have a printer that has not and is not being used with regular printing ink. I will try to put together a manual for people to use the software. It really is a good product and very valuable to my business.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I have refilled my own cartidges. I order bulk ink from Icing Images, although next week I will be purchasing locallybulk edible ink that is made by Photofrost. Kopykake also has bulk ink. The acetate needs the special spray so that the ink adheres to the sheet and not smudge. The cartidges are expensive but can be reused up to 3 times. I recently purchased some empty automatic chip resetting cartidges from China. I am going to try using the cartidges to see how good the quality is. But, by purchasing bulk edible ink and empty cartridges, it could be a large signicant saving. I do alot of printing on chocosheets.
updated by @Debra Fleck: 09/07/15 11:15:21
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I purchased the software and tried the transfer sheets. Today I am using the EPSON STYLUS C88 as a regular printer - if that tells you anything. No information comes with the software, ink is very expensive, and it totally did not work for me. Wasted money.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
Chocolate World finally got back to me, you are correct, cartridges are filled with ink and water.
So, has anyone filled their own cartridges or treated their own acetate sheets??
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I don't see how the ink cartridges can be filled with cocoa butter. Cocoa butter is solid and needs to warmed to work with. I don't know of a heated printer. All the edible ink cartridges I've used are filled with the same ink used for cake decorating. As long as the sheets are treated to absorb, it works.
As far as the edges coming out ragged, I've had some issue with that. Haven't found a solid solution for it. It only happens randomly to me, but I think the cocoa butter just wasn't the best temperature when applied. Or the molds need to set longer before unmolding.
Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I have a new Mac with PC capabilities, so I was able to download the software off the net and the flash pin from Chocolate World. But as I said, it was not a simple process, don't know if it was the PC software to Mac or what. I hope using the system is easier. As for the Transfer sheets, they do say Callebaut, but reading further down the label they say, "made for Barry-Callebaut by Chocolate World, Belgium". This is from Ran Dergent from Chocolate World,
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Chocolate Artist Software/Printer
Posted in: Tech Help, Tips, Tricks, Techniques
I have a question about the finish, I airbrushed the logo on the transfer sheetwith white cocoa butter, but when I unmold the chocolates I am left with a great looking logo, but I cannot get a clean edge to the chocolate, not all of the white comes off the sheet, just at the edges. Does anyone have any advise on how to unmold so all the white cocoa butter stays on the chocolate.
As a foot note after reading people posts, I decided against buying the software & with a lot of measuring & little trial & error I formed my own template which works great