Forum Activity for @Jennifer Thamer

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.

Small-scale Chocolate Storage?

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

Thanks so much, Clay! These links are very helpful. I found the link to the polarfresh filter on another CL post, ordered one and so far it's been great. I'll check out these solutions and will post with the final results soon. Thanks again!

Small-scale Chocolate Storage?

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

It's a contracted kitchen for preparing food only. The chocolate would then be stored in a climate-controlled space.

Small-scale Chocolate Storage?

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

Hi Clay, I'm looking to store a minimum of 500/maximum of 1000 chocolates at a time, but I could do multiple units that each hold 500 or so. The workspace is temperature and humidity controlled, but there's no storage room there. A DIY solution would be the best case. Thank you for your help!Bruce, Thanks for the reply and insight -- I'll surely post any offline solutions that I find!

Small-scale Chocolate Storage?

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

Thanks so much chocolatelake and katerina -- I'll give both ideas a try! It's good that we're coming into the colder months. I'll have more time to experiment.

Small-scale Chocolate Storage?

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

Hello everyone,

I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week. In my last job we had a beautiful room that was temperature and humidity controlled. Now I'm on the other side of the world looking to start a much smaller operation. I would love everyone'ssuggestions, etc. for storage.We have hot and cold weather, mostly on the dry side.

Here are some options I've researched, but don't know the pros/cons:

--Chest freezer (but how do you control the humity?)

--Wine cooler (this option seems small and is humidity still a problem?)

--Chocolate storage cabinet (I found one on AA -- http://www.aafixtures.com/ -- but it retails for $2400. Has anyone had success making their own? We're pretty handy, so if we need construct something, we're up for the challenge.)

--Cooler (like the ones you take to the ballgame. Again, humidity and temperature control?)

--other ideas?

I've read about freezing, but would rather not go that route for now.

Thanks so much for any advice!

updated by @Jennifer Thamer: 07/29/19 23:02:16

Wholesale Packaging...quick!

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

How will your casino client store the product once it arrives?

Air bubbles!

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

That's great! I just reread my post though and wanted to correct my typo -- of course the more viscous chocolate produces a medium (rather than thin) shell. Verhagen is right on with the star designation. So I've had experience with the 811NV Callebaut Dark. It has three drops (or stars) for liquidity. For me it produced a thicker shell than say, Valrhona's Equatoriale Noir, after it was tempered. Good luck with your chocolate adventures!

Air bubbles!

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

I've found that some molds are more prone to bubbles (like the ones with sharp right angles or points), especially if your using Belgian chocolate that is less viscous and produces a "medium" shell. With the real problem molds, the only technique that's worked for me is to paint a very thin layer into the mold and then mold. Even when I hold the mold on the vibrator for a long time, if it's a thicker chocolate, I'll still have trapped bubbles.

Summer shipping tips & tricks?

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

Uline also carries the insulated bags. I've started getting the rolls though and making my own to fit the right size. It's much less expensive that way. You can also find mini cold gel packs. They stay cold longer than the ice and condensate much less. If you're able to spend a little extra, you can find ice packs that don't condensate at all (same ones used for pharmaceuticals). Once when I sent lots of product to a very hot place, I made a styrofoam "box" from styrofoam sheets at Home Depot. It worked really really well with the ice packs.

Cheese and Chocolate -- shelf life?

Posted in: Recipes

Hello everyone,

I'm working on a soft cheese filling for a dark chocolate -- I know it may sound odd -- but was curious if others had tried the combination and had any insight into its shelf life? Thanks so much! Jenny

updated by @Jennifer Thamer: 05/18/15 05:18:55

Molding question -- help!

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

Hello, I wanted to follow up... We are using the cold room less to keep the chocolate at a more consistent temperature before closing the molds. We're also careful not to get filling on the sides of the chocolates before closing -- that oil may have been part of the problem, even if the sides are wiped clean. The good news is that since we made the changes, there haven't been any issues. Thanks again for your helpful replies!

Molding question -- help!

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

Thank you -- your advice is really helpful! I'll try it out this week.

Molding question -- help!

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

Thanks, Sara and Brian. It sounds like temperature may be the issue.I agree with you Brian on thin layers, but if I don't mold the chocolates twice, they "explode" (e.g., crack on top) a few days later...Would I be able to see the crystallization on the first layer? I think you may be correct about the cold room, but it hasn't been a problem in the past and I've followed the same steps every day for months. Thank you!

Molding question -- help!

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

I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I call the cap) and bottom layers of chocolate.To mold the chocolates, I coated the mold once, let it rest in a cold room, coated the mold again, let it rest agan, filled the chocolates (one a ganache, the other a mousse), and then closed the mold with a layer of chocolate. Cutting into a chocolate, the thickness was consistent around the filling. Also, I use a professional melting and tempering machine. There were no other problems with the chocolates.This is the first time I've seen this issue. Any ideas? Thanks so much!
updated by @Jennifer Thamer: 04/18/15 04:20:00