Forum Activity for @Matthew W.

Matthew W.
@Matthew W.
03/14/17 02:31:24PM
10 posts

For Sale 58 Double Truffle Boxes Pearl


Posted in: Classifieds

Great, thank you!

Matthew W.
@Matthew W.
03/14/17 01:55:07PM
10 posts

For Sale 58 Double Truffle Boxes Pearl


Posted in: Classifieds

Hi Carol,

your eBay listing only shows local pickup, would you willing to ship them? I am in North Carolina.

Thank You,

matthew

Matthew W.
@Matthew W.
12/24/16 06:00:31PM
10 posts

F/S - chocolate melters and equipment - Vancouver, CA


Posted in: Classifieds

I'm interested in the panning attachment, would you ship to US? 

Matthew W.
@Matthew W.
10/10/16 01:52:44PM
10 posts

F/S -- Classic Bar Mould, 113g (2 types available)


Posted in: Classifieds

Can you tell me the dimensions of the molded bar?

i may be interested in the 12 if the size works with my existing packaging.

thanks

Matthew W.
@Matthew W.
08/23/12 03:05:23PM
10 posts

Help! Pricing questions


Posted in: Opinion

I would offer the same advice, try to limit the number of flavors and always try to hold your price, work off of your typical batch sizes, account for some extras and if you have a hard time reconciling the price, toss in some of the extras.
Matthew W.
@Matthew W.
08/23/11 07:45:35PM
10 posts

Looking for peanut/nut free courverture


Posted in: Classifieds

Alright, throw out the heat thing, I also realized nuts are often roasted, duh.
Matthew W.
@Matthew W.
08/23/11 07:24:15PM
10 posts

Looking for peanut/nut free courverture


Posted in: Classifieds

I won't challenge the possibility of contamination in a manner in which you describe but this is prior to roasting/cracking/winnowing and even pressing or further down the line to refining/conching, right? Sacks of cacao likely post fermentation being contaminated. I believe that the heat produced during later processes (greater than 155 degrees) may actually destroy the antigen present in the protein that causes the reaction.I am the parent to a highly allergic child (6 on the RAST for peanut) and have done food challenges with both Chocoley and Belcolade prior to making truffles etc. at home and no reaction was noted in either case. Both of these companies provided a written statement as to their nut-free/peanut free policies to allow the test to go ahead.As a parent to an allergy sufferer, you can drive yourself insane wondering about this or that possibly happening. The only way to know for certain is to do your homework, ask questions and even then, test and observe, continually.
Matthew W.
@Matthew W.
08/23/11 11:14:42AM
10 posts

Looking for peanut/nut free courverture


Posted in: Classifieds

Belcolade offers peanut/nut free chocolate and has a statement to that effect. I believe Guittard also offers peanut/nut free but that you would need to check. If you are looking for smaller quantities, a company called Chocoley sells peanut/ nut free couverture through their website.
Matthew W.
@Matthew W.
06/23/11 02:36:00PM
10 posts

Questions regarding tempering & molding


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

I find when tempering by seeding that it is not necessary to go down to 80, try testing for temper at 86, you may be happily surprised. The mark of 80 degrees, in my experience, refers to tabliering where you are creating the stable crystals vs. Seeding where you are introducing the stable crystals. I can usually temper by seeding in roughly 15 minutes with a fair amount of chocolate. Another tip, try to have a large chunk of factory tempered chocolate and introduce that after your 20%, this will help to drop your temp a little further and will be easy to remove when you are satisfied that you are in temper.
Matthew W.
@Matthew W.
08/23/10 04:24:39PM
10 posts

How to find Rental Kitchens?


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

Hello, I see you are in NY, I am also interested in possibly renting space/time. Would you be able to share more info?