Forum Activity for @Kerry

Kerry
@Kerry
08/04/15 09:31:39AM
288 posts

bad batch of chocolate callets?


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

Excellent - glad it worked for you.

Kerry
@Kerry
07/23/15 08:30:16AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

I've been using my EZtemper to help me make some favours for the wedding of a friend's son.

 

http://forums.egullet.org/topic/151520-manitoulin-if-i-can-make-it-there…/?p=2024956

Kerry
@Kerry
07/23/15 08:27:55AM
288 posts

Review of the EZtemper


Posted in: Geek Gear - Cool Tools

Thrilled to hear it is working so well for you Danielle!

Kerry
@Kerry
07/16/15 09:37:57PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Kerry:
New experiments are underway! I had a PM from Mark Heim (@mark-heim), who those of us who have asked a question on the Chocolate Life will know is an amazing fellow, and an extremely knowlegable confectionery industry consultant - suggesting that I test out whether the EZtemper would serve as a the perfect little incubator for keeping already tempered chocolate in perfect condition for instant use when decorating molds, etc. He mentioned that he had seen Joseph Schmidt use an extremely expensive cabinet to do this - and suspects that the EZtemper would provide a low cost alternative. Unfortunately I haven't brought any 3D molds up north with me where I am currently working - but I'm sure I can come up with a substitute of some sort to test the theory. Results to follow!   EZtemper  

Results of experiments so far -http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2024120

Kerry
@Kerry
07/16/15 07:56:58AM
288 posts

Mold Release / Ring Formation Issue in Mold


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

You could make a nice thin transfer sheet under chablon piece and place it over the marks.

Kerry
@Kerry
07/15/15 06:50:20AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

The EZtemper ships worldwide and works with all voltages. It's the only one of it's kind in the world in this price range!

Kerry
@Kerry
07/14/15 04:42:17PM
288 posts

bad batch of chocolate callets?


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

I've found with things like honeycomb which are great insulators - that I get bloom if I don't get them in the fridge for a few minutes while the chocolate is crystallizing furiously. Milk chocolate seems to be the worst for this.

Kerry
@Kerry
07/14/15 11:05:31AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools


New experiments are underway! I had a PM from Mark Heim (@mark-heim), who those of us who have asked a question on the Chocolate Life will know is an amazing fellow, and an extremely knowlegable confectionery industry consultant - suggesting that I test out whether the EZtemper would serve as a the perfect little incubator for keeping already tempered chocolate in perfect condition for instant use when decorating molds, etc. He mentioned that he had seen Joseph Schmidt use an extremely expensive cabinet to do this - and suspects that the EZtemper would provide a low cost alternative.

Unfortunately I haven't brought any 3D molds up north with me where I am currently working - but I'm sure I can come up with a substitute of some sort to test the theory.

Results to follow!


 

Kerry
@Kerry
07/14/15 09:38:32AM
288 posts

Mold Release / Ring Formation Issue in Mold


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

It is the 'big' flat surface. 8 by 8 cm flat is sufficient to cause a problem with a thermoformed mold which contracts differently than metal or polycarbonate.

You can make the whole surface look the same (however it will be matte not shiny) by using a badger hair brush (or my personal less expensive option - a Japanese varnish brush from Lee Valley). I suppose you could try polishing with ice water as well.

Kerry
@Kerry
06/28/15 10:59:01PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Here's Rodney Alleguede (www.rodneyalleguede.com) at the FCIA event in NYC manning the 'cocktail table booth' for the introduction of the EZtemper. Lots of interest generated - and one lucky individual - Elaine Boxer of @voilaChocolat took one home!

Kerry
@Kerry
06/25/15 10:03:31PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

If you are going to be at the FCIA this weekend - drop by the booth (cocktail table), say hey to Rodney and Jess - get them to talk to you about the EZtemper and put your business card in the draw for a free unit.  

https://www.facebook.com/FineChocolateIndustryAssociation?fref=nf

Kerry
@Kerry
06/19/15 09:22:19PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Further experiments with chocolate as seed in place of cocoa butter - using bean to bar chocolate. http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2021063 - will just link rather than duplicating here.

Kerry
@Kerry
06/14/15 01:43:22PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Plugging away editing video for the website - finally got this one up.

https://www.youtube.com/watch?v=UBxAno5SzwI


updated by @Kerry: 06/14/15 09:00:19PM
Kerry
@Kerry
06/06/15 07:25:30AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

A bit of a challenge - but I made a video showing tempering and working with white chocolate using EZtemper - shows working with the chocolate at a much higher temperature allowing you to get a nice thin shell.

 

Kerry
@Kerry
05/30/15 07:12:03AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Wish there was a 'Like' button Sebastian! 

I can just picture how they discovered that technique led to better ganaches.  Someone screwed up - the ganache was clumpy and almost impossible to work with - someone added a bit more cream - beat the hell out of it and voila - the BEST ganache that was ever made!

Kerry
@Kerry
05/29/15 09:54:53PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Interesting though - Valrhona claims that is you mix your ganache the way that Frederick Bau shows in the video - that the aW will be lower. I have plans to test the theory!

Kerry
@Kerry
05/29/15 10:01:40AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

So - I'm trying to make some video footage (can you say frustrated beyond belief!) - so this morning I had some ganache to which I had added silk and some that I had not.  The aW differerence was no more than 0.01 between them - but I'd love it if you would do some tests as well.

Kerry
@Kerry
05/28/15 09:42:18PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

 

A little fooling around - I set one of my EZtemper units at 35 - put coloured cocoa butter in overnight and splattered and sprayed with my Fuji. Tempered some dark chocolate with the silk - added some silk to the ganache which allowed me to back them off in less than 30 minutes.

 

Kerry
@Kerry
05/25/15 10:01:14PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Forgot it was a holiday in that big country south of us today when I tried to call Tricor!

Kerry
@Kerry
05/24/15 07:37:37AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

I'm not really in the hotbed of chocolate manufacturing - but a call to tricor might just find me someone not too far away. If I'm not mistaken Cadbury had something in Hamilton years ago - perhaps they are still close by producing.

Kerry
@Kerry
05/23/15 07:21:36PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

It would - know anyone with one?  I tried to make my own tempermeter - but it was an abject failure!

Kerry
@Kerry
05/23/15 12:24:57PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

 

Here's what those tests from last night looked like this morning. Much clearer that preseeding was badly out of temper.

I'm awaiting delivery of some bean to bar hopefully 'badly out of temper' chocolate to continue my experiments.

 

 

Kerry
@Kerry
05/23/15 09:20:13AM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Both are based on a similar concept but without taking one apart I wouldn't be able to say if theirs uses the same technology. In terms of capacity there is not much to choose between them.

Ours does use multiple containers - you can continue to use generated seed from one container while you are waiting for the seed to generate in another container - rather than adding cocoa butter straight in to the already generated seed. And you can actually wash the containers after you have emptied them. Theirs has all the cocoa butter in one vessel and I'm not sure if you can take it apart for cleaning.

 

 

Kerry
@Kerry
05/22/15 10:10:17PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Doing some experiments today using chocolate as the seed rather than cocoa butter (for the bean to bar people who don't want to add any additonal cocoa butter). Makes a very stiff paste. Preliminary results seem positive. Bugger to stir in though.

 

 

  Hard to see clearly in these but the left offset in before seeding and it marks with the heat of your finger, the test on the right does not.

 

Kerry
@Kerry
05/21/15 08:14:06PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

Thanks Sebastian.

Thought I'd post a picture of some chocolate I tempered using the EZtemper - on the left I dipped chocolate that had been cooled to 33.5, on the right - the same chocolate from about 1 minute later after pre-crystallizing with 1% generated seed.

Of course tempering chocolate is a bonus - it's real super power is tempering ganaches, allowing you to cut them within hours instead of days. 

Kerry
@Kerry
05/20/15 09:01:07PM
288 posts

EZtemper


Posted in: Geek Gear - Cool Tools

I'm pretty thrilled that it finally got off the ground - I've been using my prototypes to temper chocolate, ganaches, meltaways and coloured cocoa butters for almost a year now. Thought it would never be finished!  

Seems only fair that artisan chocolatiers get to take advantage of the same technology that industry uses to pre-crystallize but on a small scale.

Full disclosure - Ruth took one home and I hope she'll post here what she is doing with it. Funny - I've been keeping it a secret so long that I've been hesitant to post about it - but I guess I should get some pictures of what it can do here as well.  

Kerry
@Kerry
05/19/15 08:46:44PM
288 posts

A Visit to Potomac Chocolate


Posted in: Travels & Adventures

How do I link to an album of pictures that I took at Potomac so I can add them here?

 

Kerry
@Kerry
05/16/15 07:15:59AM
288 posts

A Visit to Potomac Chocolate


Posted in: Travels & Adventures

Several Chocolate Lifer's are in the Washington, DC area for the annual http://forums.egullet.org/topic/151277-report-eg-chocolate-and-confectionery-workshop-2015/

We took the opportunity yesterday afternoon to visit with Ben Rasmussen of Potomac Chocolate and have a tour of his compact basement chocolate factory. The man is a powerhouse! And a delight to meet.

I can't figure out how to add a link to a Gallery here - but if you look for the photo gallery 'Potomac Chocolate' you will find some pictures I took of Ben's amazing setup. 

Just one teaser photo - the roasting basket from his roaster that he had built from a convection oven.


IMG_1070.jpg IMG_1070.jpg - 55KB

updated by @Kerry: 05/16/15 07:37:21AM
Kerry
@Kerry
05/06/15 10:38:43PM
288 posts

Selllng Chocolate in the summer


Posted in: Tasting Notes

Get some little insulated bags with your branding on them - have the really tiny little ice packs available.  

 

Kerry
@Kerry
03/18/15 07:00:12AM
288 posts

Tempering chocolate


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

Yup - if I'm not seeding I do.

Kerry
@Kerry
03/09/15 03:39:44PM
288 posts

cooling the chocolate


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

A Cool Bot will control an air conditioner to make your own cold room.

Kerry
@Kerry
03/07/15 01:06:41PM
288 posts

cooling the chocolate


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

How long are you leaving it in the fridge?  I generally put it in for 10 to 15 minutes when it is actively crystallizing to carry off the latent heat of crystallization - then take it back out to room temperature.  Too long, it gets too cold and moisture will condense on the surface causing sugar bloom.  

Room temperature may result in the latent heat causing some pieces to get thrown out of temper.

Kerry
@Kerry
03/07/15 01:03:38PM
288 posts

Tempering chocolate


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

Michele Williams:
And how much chocolate do u do at any one time???

Anything between a couple of hundred grams and 5 kgs.

Kerry
@Kerry
03/07/15 08:44:48AM
288 posts

Tempering chocolate


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

I cool the entire mass to 25 to get 'wild' crystallization, then reheat to 30 (which eventually will get raised to closer to 32 as it becomes overtempered) to melt out the undesirable crystals and leave only the form 5 crystals. 

Kerry
@Kerry
03/06/15 04:52:38PM
288 posts

Tempering chocolate


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

I take milk chocolate down to 25 C when tempering by that method.

Kerry
@Kerry
02/25/15 10:56:34PM
288 posts

Water Activity meters, testing, and benchmark recipes


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

Prochoc is available for about 110 Euro from Libaire Gourmand - it's in french.  

Kerry
@Kerry
02/06/15 09:47:37PM
288 posts

Revolation Delta Baffle Problems


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

Well - I've been chatting with a bean to bar maker who is having trouble with the tempering machine when the melanger is running - but not when it isn't.  The solution being tried right now is a EMI/RFI filter/surge supressor to see if that solves the problem.

Hubby say's unshielded motors can produce RF that will affect other equipment.  

Kerry
@Kerry
02/06/15 09:14:40PM
288 posts

Tempering chocolate


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

I've often found I get white marks the first time I use a mold - they disappear in subsequent batches.

Kerry
@Kerry
02/06/15 09:12:17PM
288 posts

Revolation Delta Baffle Problems


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

Victor - what sort of other electrical equipment have you got going around this temperer?  Anything with a large motor that might be producing RF.  

Kerry
@Kerry
02/02/15 09:43:53PM
288 posts

Pate De Fruit


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

Pate de fruit pectin sold by Chef Rubber is the apple pectin if I'm not mistaken.  If you have a cheaper source of apple pectin just make sure it is the stuff for PDF not for jam as the jam version will not set up as you hope.  

Kerry
@Kerry
02/02/15 09:41:38PM
288 posts

Can I use a caramel cutter to cut ganache?


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

The ganache does tend to stick to the blades as Tim has suggested above.  Might work better to mark the ganache with it lightly and use it as a guide to cutting with a knife.  

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