Forum Activity for @Dirke Botsford

Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

Posted in: News & New Product Press

Davy I would love to know how your experience at the academy is, I'm going in April. What are you taking, if you don't mind me asking?

Does anyone know why Callebaut is no longer marketing Mycryo for tempering?

Posted in: News & New Product Press

My regional Callebaut rep just dropped some off, I doubt they would drop it as it fantastic to use in so many applications. A local supplier should know where to get it? Or contact Callebaut direct.

Cocoa pods

Posted in: Classifieds F/S or Wanted

Anyone know where I can get a couple of pods for display and education? Nothin on ebay so any other suggestions?

Thanks in advance.

Cheers

Dirke

updated by @Dirke Botsford: 06/29/23 16:49:02

Books on chocolate production

Posted in: Chocolate Education

I found Amazon has a huge selection, you might be looking in the wrong area? Look for books from Rechuitti, that is my favorite and hope I spelled his name right. You will undoubtly be connected with other choice once you make a hit and then it will all open up from there.

Here's a link - Chocolate books

Caramel 'exploding' out of shell

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

I had the same issue awhile back and found my shell was to thin. the other part of it was that it had gotten colder in my area and the chocolate was setting very quickly which basically made it shrink around the caramel. I don't precoat but everything is working well again since I warmed it up a bit and did a thicker shell. Hopefully that will help?

Pricing in weight opposed to per piece?

Posted in: Opinion

thanks for the input, by the box does make sense and I already do that. Locally it's either or, nothing set. I will do some more research though.thanks

Pricing in weight opposed to per piece?

Posted in: Opinion

It makes sense. I am wonder why the weight is requested? I don't know anyone that would really care one way or another, I believe? Still want to work it out so i know. thanks for the input, it's appreciated

Pricing in weight opposed to per piece?

Posted in: Opinion

Just getting things going here and am doing what I have been avoiding before the year runs out, figure out how to price our confections. By weight or by piece?

By the piece I can figure out, I think? how do you do it by weight? did I mention math is not my strong point?

What do you use? why? is one better than the other? I only ask because some shops want to buy by weight rather than per piece? Not sure why? Any advice would be great on any of the above....

updated by @Dirke Botsford: 04/12/15 10:03:39

cracked shells?

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

they felt a bit cold, oh well if was only a small test batch at least. thanks for the reply Kerry.

cracked shells?

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

Just made two test batches of new truffles recipes, just dipped them and the shells are already cracking????? This has never happened before, any idea's? Maybe the centres are cold? It's snowing here? so it's a little cooler then normal. but it only happened on some of them and not all.

I'm baffled. So any suggestions or idea's would be great.

Thanks in advance

updated by @Dirke Botsford: 04/17/15 02:44:18

working with airbrushing with chocolate

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

great idea. I just bought one so this would be very helpful to get the ball rolling!

Leaky cordials and caramels

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

These are all enrobed by hand, I'm thinking it just didn't seal properly since the problem areas are around the cherry stem and some, now that I've looked are poorly enrobed center because I was in a hurry. Gotta learn how to be more patient I guess. One of these days I will get it....?Cheers

Leaky cordials and caramels

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

Thanks Jeff, I guess I need to have a little more patience and ensure a good coating. THX

Leaky cordials and caramels

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

Just made my first batch of cherry cordials along with some salted caramels, they look great and everything but their gooey goodness is oozing out? Why? is it just not completely sealed? this has never happened on the caramels before.......?any suggestions

updated by @Dirke Botsford: 04/10/15 07:10:21

Need help describing a new Chocolate item

Posted in: Opinion

I agree with Andrea, not sure if this would be appealing to all that many people. just my opinion. I see where you are hoping to go with it but I would rather use a nice glass to make a special desert rather than plastic, seems cheap. I wish you the best with it regardless.

Seeding with two different chocolates

Posted in: News & New Product Press

I recently bought a Revolation tempering machine, it's great but I tried melting milk and then seeded with Dark to see what effect I would get. It's not bad but not perfect. I'm sure if I tempered them both separately and then mixed them it would be fine but I was just wondering if anyone else had tried this and had success without tempering each individually?

Let me know!

updated by @Dirke Botsford: 04/29/15 06:52:39

Just bought my first tempering machine, any advice or tricks?

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

Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provide on using this thing? I haven't even taken it out of the box yet, that will be tonight for it's first run. Any tempering tricks our how to increase output more then 1.5 pounds.

Anything would be helpful. Thanks in advance.


updated by @Dirke Botsford: 04/18/15 08:37:11

Mold decorating with colored cocoa butter

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

ah there's my problem.... I probably over heated it and the ones that turned out perfect where the last ones I worked on! Perfect! Thank you so much...I will try again and thanks for the tips.

Mold decorating with colored cocoa butter

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

method: fingerSo how do you temper such a small amount of cocoa butter? do you seed it with cocoa butter? From what I've read the ideal temperature to work with it is 90 degrees? Everything looks except no shine.Appreciate the help

Mold decorating with colored cocoa butter

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

This is probably an easy one for many of you but I'm at a loss. I colored some cocoa butter and painted it into my molds, no problem. Did all the chocolate and filling, everything went well until I un-molded. Some came out with a really great shine while others didn't?

Do I need to temper the cocoa butter? did I not chill the filled mold enough prior to unmolding? This was my first attempt at this. I love the look and want to experiment more but would love know where I might have gone wrong....any help would be appreciated.

Cheers.

updated by @Dirke Botsford: 01/12/18 10:01:54

Where to by chocolate in bulk

Posted in: Classifieds F/S or Wanted

You may want to go to your local baker and see where they get there's as they typically carry chocolate for cakes as well and fondant along with other ingredients. Or ask a caterer. I say this because they will know someone local rather than paying shipping buying online. Hope that helps?

How to find Rental Kitchens?

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

ask your local food inspector, they should know them all!

The Business of Chocolate

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

you may want to join the " startup central group " here on chocolate life Lots of people running chocolate business in the group, you should post your question there.

The Business of Chocolate

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

I just finished the Ecole program, excellent course for learning how to make chocolate, history, technique and business. Not a lot on the business side but a little, still worth every penny. Your second question would probably entail writing a business plans as every business and idea of a business is different. You need to research your area and see, you will do that through Ecole. you may get a rough idea and answer to your questions after taking the course.There are loads of books on the chocolate business, check out Amazon.Good luck

Mixing two chocolates together and color question

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

I have a couple of questions on Milk chocolate.

1) I am using Callebaut Milk and what I find is when I temper it the resulting color is lighter than it was prior to melting. why? am I not tempering it correctly? or is that normal? The chocolates came out great just wondering why they are lighter.

2) Can I mix a little milk and dark chocolate and use that as enrobing chocolate? Do I need to find the right temperatures to temper them together or can I? I find milk chocolate sweet and it would be nice to take a way from that a bit with a little dark? The color would be a little more attractive I think?

I'd appreciate knowing. All the chocolate I use is slab Callebaut. Thanks in advance


updated by @Dirke Botsford: 05/08/15 18:08:01

Label ingredients? Nutrition Facts

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

thank you so much for this link! saved me a lot of time and frustration!

Supporting cocoa buyers and seller, investing in the future

Posted in: Opinion

This is how I support cocoa growers/buyers and sellers and thought you may like this route?
I support entrepreneurs by investing in there business temporarily by helping to provide them with capital for investment. In my opinion it's a great way to sustain and create new ventures in cocoa.

If you are not familiar with it please check it out - http://www.kiva.org Look under fundraising and then food. I am in no way affiliated with this organization, I just think it's good.

updated by @Dirke Botsford: 04/20/15 15:32:27

Shells & fillings

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

the chocolate shells, there wasn't anything on them prior to me putting in the filling.

Shells & fillings

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

So I poured some tempered chocolates into the molds, let them set everything was going great. Added the filling that was room temp and now I have what look like air bubbles or bloom. Why? Any help would be appreciated.

updated by @Dirke Botsford: 04/23/15 19:21:46

longevity, how to make your chocolates last longer.

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

All excellent advice, thank you for your input everyone!

longevity, how to make your chocolates last longer.

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

Fantastic, thanks. I think I will go with freezing. Makes sense. I really don't want to use chemicals or anything. I prefer fresh and natural all the way. there's enough chemicals and treatments on everything else we eat.

longevity, how to make your chocolates last longer.

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

Perfect thanks I will check them out. I knew there had to be something here but I am new here and still learning how to navigate this site. Much appreciated

longevity, how to make your chocolates last longer.

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

I was concerned about bloom if they are put in the fridge or freezer. I was told that if the chocolate is tempered properly it shouldn't bloom? Is that wrong? So when you say be careful in the way you warm is there anything specific I should do? On average what is the safe life span of a truffle? or chocolate? Anyone one used invertase? likes? dislike? Appreciate the info....

longevity, how to make your chocolates last longer.

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

I have cruised through the many discussions here and have not come across any bits on making chocolates last longer, maybe I haven't dug far enough?. Especially truffles. I want to start making larger batches but don't want to have make them all prior to a craft fair. what's the secret? I will be going to school in January so I'm sure I will learn but tis the season and friends want chocolates, and I want them to last and not have anyone get sick.Any pointers? Invertase? Milk substitutes?
updated by @Dirke Botsford: 05/01/15 23:02:28

Chocolate packaging & boxes, something special?

Posted in: Opinion

Brilliant, I really don't know what I would do without all this help, you guys are the best! Clay, Nashville had exactly what I had been looking for for weeks locally and no one had it, unless I had it made. Now I can focus on labeling and making chocolates. Then try my wares for the first time at a local Christmas craft fair to see how they do! Up and onward! Thanks again everyone! I owe you one!

Chocolate packaging & boxes, something special?

Posted in: Opinion

ah now we're talking, that's more up my alley, perfect thanks Melanie! A little pricey but then you are getting something nicer which I also think mentally reflects on the quality of your chocolates. just a visual thing. I'll have to look through it more and find something reasonably priced, I have a problem of having grande thoughts with a very small budget since I'm just starting out. But it's a step in the right direction...the search continues.

Chocolate packaging & boxes, something special?

Posted in: Opinion

That's a good idea to refill. I looked at the tin boxes and they are the best bet so far. Good to know I'm not crazy and others have this problem too. The custom boxes would be perfect but I would be bummed if I went through all that effort for it to become land fill, which is what I want to avoid! I will keep searching! any other suggestions I am all ears.Cheers

Chocolate packaging & boxes, something special?

Posted in: Opinion

I am looking to package my truffles and chocolates to one day sell but the only things I can find that fit are the standard white truffle boxes etc....boring in my opinion. The other option is gold, silver or black, again... my opinion kinda of old fashion. I would really like a rigid, recycled box ideally but can't find those unless i have them made, to expensive. I may be a little crazy but I want something that stands out not just for the chocolate but the packaging to, it would be great if it could be reused by the end customer. Any suggestions?
updated by @Dirke Botsford: 04/30/15 09:08:36

Ask your chocolate questions to a consumer audience

Posted in: Opinion

Nice, that should be fun to see what peoples replies will be. Good idea

Insert - printing solutions

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

moo.com is one that has some really unique stuff that you could create. Quality is pretty good as well. Everyone I know is local to me since I occasionally do design work with them, If you need help with creative or print maybe I can help? Just let me know.

Insert - printing solutions

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

Being someone who has printed these for Purdies, you will want to take into consideration the smell of offset printing, digital might be the way to go as it is usually high end ink droplet printing much like your home printer. It is also cheaper and you can do short runs. Google digital printers in your area, if you can't find one let me know and I can probably forard you some.

Chocolate shop in Tbilisi

Posted in: Allow Me to Introduce Myself

The best book I have found is "Candy making for dummies" as it is clearly written for those us NOT in the know, myself included. Has a wealth of recipes and tips and tricks, although so far I have gotten great information/links & ideas from people on this site. I don't think you can beat anything other than just doing it. Good luck, I'm looking to go the same route eventually.