Forum Activity for @Chris6

Help me bling my bonbons!

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

Looks to me like "Disco Dust". My favorite supplier just got it in. Shes carrying about 30 different colors. I bought the purple, tapped it into shells I molded with white chocolate and it is VERY VERY similar to this. Its more sparkley and bright, more poppy than any of the Chef Rubber products

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

In a world where Ed Hardy isn't the same as ed hardy and where imitation candy coating doubles for real chocolate at half the price, the dilemma is only par for the course with the rest of the business world. I use colored cocoa butter and transfer sheets, but aside from staking a claim to using real, genuine chocolate, I stay away from the "all natural" claim. However, I think "all natural flavors" and using transfer sheets is apples and oranges. Transfer sheets aren't a "flavoring". Now, if a chocolate was stated as being "all natural", then I would expect the chocolate to contain only natural ingredients in its entirety, including its decorations.

Cheese and Chocolate -- shelf life?

Posted in: Recipes

I did a Blueberry Gouda filled dark chocolate. Its shelf life was about 16 days. I played around and added some Pot Sorbate to a few, and that pushed the shelf life to about 22-23 days, but I decided to nix the additive when I took the product to market.

Whats your aibrush of choice?

Posted in: Geek Gear - Cool Tools (Read-Only)

I have three badger 250s. I love them. I have 2 other brushes that cost $80 plus, and the Badger is still my first choice. You can get them for about $14 if you have a Michaels 40% off coupon. If not, $25 and it comes with an extra jarOh, and the quick change set from harbor Freight is amazing as well! Its like $10-12

Selling at farmer's markets... in the heat of summer?

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

Thermoelectric coolers are all over Craigslist. I bought two last summer (one in May, one was in July) for $30-$35/piece
updated by @Chris6: 04/17/15 19:11:34

White chocolate instead of cocoa butter on molds

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

You dont have to temper the cocoa butter, but you do still need to temper the chocolate if you want a nice finish. Chef Rubber has amazing colored cocoa butters.