Forum Activity for @Lynda Brent

How the heck do I do that?

Posted in: Tech Help, Tips, Tricks, & Techniques

Did the last owner make them solid or partially hollow or hollow?  

For hollow--You could fill one side, clip the other side on and shake bubbles out and rotate to evenly coat the mold (much harder way to do this as you could get air bubbles that won't come out).

For partial air pockets in the piece--You could fill both sides with chocolate, shake the bubbles out, them put them together with clips.  You will still have a few air pockets but they should not surface to the top to been seen.  This is simpler than above but can be kind of messy if the chocolate starts to pour out when putting together.

Or to make them solid--you can fill both sides, let harden, take them out of the mold and "glue" them with chocolate to create the finished piece.  I use an angled icing knife from cake decorating to glue chocolate pieces together with tempered chocolates.

How the heck do I do that?

Posted in: Tech Help, Tips, Tricks, & Techniques

Don't use duct tape.  There are clips that are a "O" shape that will hold them that are open and clip to the edges of the mold (I think all the chocolate mold companies sell these like chocolate world or tomric) or you can use the big black binder clips.  They can be washed and sanitized easily. 

F/S - 5 Heart Shaped Chocolate Molds, Rigid Polycarbonate CW2348 - Oakland

Posted in: Classifieds F/S or Wanted

I would love to buy the other set of 5.  I'm headed out of town today and will return on Wednesday next week.  970.947.1099 if you want to call me on Wednesday next week.

 

Seeking Custom Thermoformed Candy Trays

Posted in: Tech Help, Tips, Tricks, & Techniques

The last trays I had custom molded I ordered from FormTight, Inc. in Denver Colorado.  Easy to work with and they did a great job for me.  Phone is 303-922-5563.  I ordered 10K for a better price but if I remember right they would do less just the cost was more.

Commercial fudge recipes???

Posted in: Recipes

Hi Brian,  Email me and we can talk about what I've accomplished for Caramel.

colocandies@hotmail.com 

Commercial fudge recipes???

Posted in: Recipes

Hi Brian,  I've heard nothing.  Guess no one wants to turn loose of their recipes.  I'm still using Calico.  Shipping costs are the biggest problem with them.

Candy Trays wanted

Posted in: Classifieds F/S or Wanted

I'm needing 32 8 x 8 acrylic/plexiglass candy trays for a 6' display case.  Does anyone know where I can order some or does anyone have extra they are not using and would sell?

updated by @Lynda Brent: 06/29/23 16:49:02

fda production code help

Posted in: Tech Help, Tips, Tricks, & Techniques

I've been informed by my FDA inspector, that starting in August next year (2016), all wholesale food companies need to have logs of all production codes that are used in a production batch of all products created for wholesale use.  So another words...Each time we create a small batch of truffles (for example) I have to keep track of the product code (and invoice number and date) of the chocolate used, the cream used, the flavorings used, and any other food item (cocoa butter, decorations) that are used to create that batch of truffles.  Then I need to give this one batch of truffle a production code that I create that somehow is all logged into a program (computer or paper trail) that I will be able to print out and hand all the files to the inspector when they come for inspection again.  I also have to keep track of which customer receives this batch of truffles.  It is like I need 1 person who does nothing but log in the production codes and keep track of everything on a computer program. 

Does anyone have a computer program to keep track of these production batches and make it easier to adhere to the new FDA guidelines? 

Commercial fudge recipes???

Posted in: Recipes

I currently also use Calico and would love to not use them and make my own from scratch.  I have a savage Brother's Firemixer 14 and make toffee and caramel but can not locate a good recipe for fudge.  I pour the fudge into 8 oz containers and loaf pans.  Any recipes to try would be greatly appreciated.

Gratitude

Posted in: FORUM FAQs

Clay, I might not post much on this site, but I want you to know how much this site has helped me when it comes to my chocolate business.  If I ever have a question about anything chocolate -- this is the first step I take to look for an answer.  I've never been disappointed in searching for the answer here first.  I've found different used equipment to purchase (and the transactions have always worked out great); ways to "fix" my caramel cooking process for the perfect tasting caramel; suppliers to purchase needed supplies; answers to my questions about "what to do if...."; and more things than there is room to discuss.  Thanks for creating a great "GO TO" site when it comes to every thing about chocolates.

January 2014 Member Newsletter

Posted in: News & New Product Press (Read-Only)

Thank you Clay for everything you've done with this website. It is so nice to be able to look at the forums and see things that really matter to me. This is the best site for chocolate information and discussions. Though I might not be involved on a weekly or monthly basis, I always glad when I do need information and I can find it on The Chocolate Life.

Thanks again for all your hard work.