Forum Activity for @Sarah Scott

Sarah Scott
@Sarah Scott
04/09/12 05:20:16PM
16 posts

Personalising CHocolate Packaging


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

Have you tried Modpac? I don't really think it's too expensive. I used to work at a store that had a printer for doing it in house and it never worked out. Not only was the machine very expensive along with training it was difficult to use. The prints always come out crooked and with the time it took to print it was easier just to order from modpac.

Sarah Scott
@Sarah Scott
04/19/11 05:55:53PM
16 posts

Cacao Farms in Jamacia


Posted in: Travels & Adventures

Hi Everyone,

I am going to be vacationing in Montego Bay, Jamaica this August and am hoping to visit a cacao farm while I am there. I was wondering if anyone had any information about Jamaican cacao farming or can point me in the direction of where I could find such information.

Thanks,

Sarah


updated by @Sarah Scott: 05/30/15 01:33:52AM
Sarah Scott
@Sarah Scott
02/28/11 06:18:49PM
16 posts

Hawaiian cacao and chocolate in the news


Posted in: News & New Product Press

This is great! I was just joking last week during a lecture about "retiring" to Hawaii and growing cacao. My husband says we don't know anything about farming. This post led me to Seneca's blog which looks like a great place to start! I'd love to visit the farms there in the near future. This also led me to your website and as an avid supporter of American bean-to-bar producers I can't wait to try your bars! Maybe next year I will make a trip out for the festival.
Sarah Scott
@Sarah Scott
03/22/11 12:46:33AM
16 posts

Need advice on Airbrush Compressors


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

Thanks! I decided to put it off for a while longer. I don't have a large budget, or much space right now so I am making due with the compressed air. I think the best suggestion was to look at what chef rubber has and I'm sure if you called them they could answer any questions you might have.
Sarah Scott
@Sarah Scott
01/22/11 04:15:43PM
16 posts

Need advice on Airbrush Compressors


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

Hi ALL!

I'm tired of blowing through cans of compressed air and have come to the conclusion that it's no longer cost effective. I just wanted to know if anyone has any recommendations for air compressor's. Who has compressors, what type and what are it's pros and cons?

Any advice would be greatly appreciated!

Sarah


updated by @Sarah Scott: 04/19/15 11:49:03AM
Sarah Scott
@Sarah Scott
01/22/11 04:41:13PM
16 posts

Chocolate song


Posted in: Opinion

I love it! It's so cute and catchy and I would totally buy it on Itunes. Thanks for sharing, I'll be sure to spread it around too.

This girl- Annelise LeCheminant also has a chocolate song, "Chocoholic". Much darker. Here's her myspace link. http://www.myspace.com/anneliselecheminant

Sarah Scott
@Sarah Scott
02/28/11 02:28:47PM
16 posts

working with airbrushing with chocolate


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

Awesome! Thanks for your kind words of encouragement. : )
Sarah Scott
@Sarah Scott
10/12/10 10:08:05PM
16 posts

working with airbrushing with chocolate


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

I'm camera shy but I have written a few posts on my blog pertaining to airbrushing. Confessions of a ChocolatierHope this helps and I can answer any quesions if you'd like.- Sarah
Sarah Scott
@Sarah Scott
10/12/10 10:36:15PM
16 posts

Biting off more apple than I can chew?


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

Not sure but I would say it's going to be about the same life as with a caramel apple. I used to work in a store that made caramel apples and they would keep well for up to four days non-refrigerated.
Sarah Scott
@Sarah Scott
10/13/10 01:48:39AM
16 posts

Information on Madagascar


Posted in: News & New Product Press

Thanks Anthony for the light reply and the tip pertaining to the beans! Great close up of the beans as well.
Sarah Scott
@Sarah Scott
10/12/10 10:22:33PM
16 posts

Information on Madagascar


Posted in: News & New Product Press

Funny that you mentioned the source of the Amano bar from Madagascar. I was speaking to one of the guys from Amano on sunday at the LA chocolate salon, out of curiosity I asked him what type of beans they used for the Madagascar bar because it is one of my favorites and he said they don't like to tell people or even from what plantation it comes from because it is such a small farm and they don't want other companies getting a hold of their bean source, why ..... because there isn't enough to go around. I also know that many small companies like Amano work hand in hand with the farmers to ensure that the farmers not only get fair prices for their beans, but also to teach and help them improve their farming skills. If we are willing to pay 8$ for a 2oz candy bar I don't think we should feel too guilty about eating it. We surely aren't going to improve their way of like by boycotting chocolate, but boycotting companies that mass produce chocolate...that's another story.
Sarah Scott
@Sarah Scott
06/24/10 06:09:22PM
16 posts

Cocoa Butter Problem


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

HI Brian, I know how frustrating all this can be one day its working fine and the next it's not. .... One thing I would like to mention that if you are using the badger gun with compressed air that you should start by using the cocoa butter a little warmer as it quickly cools down while spraying. I also put the compressed air in a jar of warm water to keep the can from freezing. If its spitting any moisture out from around the gun this could cause a real problem. Best of luck too you!
Sarah Scott
@Sarah Scott
05/28/10 12:05:13AM
16 posts

Temper Troubles


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

Thanks Ruth, I am so excited to get advice from you! I have your book "Candy Making", my very first book on chocolates and confections. I was looking to get a hold of you a few weeks ago and didn't even think to look on here. I just recently wrote on my blog about making cherry cordials and used a recipe from your book. I had wanted to ask permission but wasn't sure how. I did give you credit in numerous places and added links to purchase you're book on Amazon. You can see the post here: Confessions of a Chocolatier I hope you approve. I did visit your chocolat website and was pleased with your beautiful molded chocolates! Thanks again.
Sarah Scott
@Sarah Scott
05/27/10 09:59:03PM
16 posts

Temper Troubles


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

Hi All-

I am hoping for some help in regards to chocolate tempering. I am having some serious issues and trying not to go mad. I have read so much conflicting information in various books that I havebecome very lost. I am having the most difficulty with molded chocolates, I find I havealmost no problems with dipping, ever! It's just the molding that'shard. I would be grateful for any expert advice!

I have two Hilliards Little dippers, one old and one new. The instructions say melt at 100, temper dark at 88 andmilk at 86. Is it really that simple and I am just making it hard onmyself?

I have switched chocolate brands three times and an currently using Felchlin 42% milk and 65% dark. I received these parameters from the Felchlin website:

65%- Melting temp:118.4-122 Precrystallizationtemp:82.4-84.2 Processing temp: 89.6-91.4
42%- Melting temp:118.4-122 Precrystallizationtemp:78.8-82.4 Processing temp: 86-89.6

With such a temp range how am I to know what is the best for molding?Often in my tests the chocolate is either too think, or too thin. Which I am guessingmeans I have over seeded it.

What would the ratio be for melted choc- to seed chocolate? The too think/too think issue seems to be my biggest problem. My only conclusion is that this is due to improper portions of seeded chocolate.

I have read that when seeding and especially when using the little dipper and tempered chocolate that you do not have to do three stages. That you can melt the dark to 122 and then seed it down to around 90 for temper and 105 to 86 for milk. Is this true? This is similar to the hilliard instructions but with different temps.

I have tried to temper all these different ways; the hilliard instructions, the felchlin parameters(using the three step process) and the above temps. Either way does not seem to work out too well for me.I need to know which way is the correct way so I can narrow down my problems. What's the best way? The correct temps?

Other questions I have in regards to this:
-What's ideal room temp for molding?

-In addition to this I am always having a tough time with air bubbles. Do lots of pros use vibrating tables? Should I invest in one of these?

Should I be heating up the molds or not? I worry using the blow dryer that it creates an uneven placement of heat. Is it necessary that I purchase a laser thermometer to monitor temp of the molds?

Thanks in advance for your time and any suggestions you have!
Sarah

updated by @Sarah Scott: 05/06/15 08:09:54AM
Sarah Scott
@Sarah Scott
05/24/10 07:26:26PM
16 posts

Hawaii


Posted in: Travels & Adventures

Ps- Did you visit the group on here Hawaii Cacao?
Sarah Scott
@Sarah Scott
05/24/10 07:08:49PM
16 posts

Hawaii


Posted in: Travels & Adventures

HI, I was just in Hawaii and wished I would have done this! I was on Maui and there didn't seem to be any chocolate operations there. But I did have a bar from Malie Kai , Honolulu. I don't know if they do tours or not but they are a small company so it may be worth contacting them about it. As I was writing on my blog about my vacation and chocolate in Hawaii someone left a comment from Original Hawaiian Chocolate Factory and stated that they do have tours, though I know nothing about this company but they are located on the big island. Good luck and have fun! Hope to hear about it and maybe see some pictures.