Forum Activity for @Kerry

Makes sense to me - that way they'll all have the same tension. Do it do it - no.

I'm voting for cooling the bark quicker. The latent heat of crystallization produces a whole lot of heat and that can throw large areas of chocolate out of temper. I've had it happen.

Darn - perhaps an experiment with a percent or two of coconut oil to see if that would help.

The first bunch look like some sort of extruder for fondant or ganache. http://www.savagebros.com/p.24/carousel-cream-center-extruder-cutter.aspx - watch the video.

K thru M show the depositing heads for the Selmi - http://tomric.com/index.php?route=product/product&product_id=3275

No clue on the 3 O's.

http://www.djsent.com/products.html?c_id=28

DJS in Markham make them.

What's the cost of the unit?

Can you adjust the flow?

Mark,

Have you tried it with chocolate yet? What is the material for the nozzle - ie can you hit it with a heat gun if it gets blocked?

What do you want to do with it?

Andy,

Clarified butter - ie the fat part of butter when you melt it. I use this when I want to make dark chocolate 'melt in your mouth' when dipping things. 2-4% is what I use.

Melanie,

I was at Tomric on Tuesday - they have the Pavoni electrical one. Didn't get a price however.

Chocolate World shows an electric one and Vantage House shows a manual one made by Chocolate World - cost seems to be a little over 2000 english pounds - they are calling it a nougat/fudge cutter.

Actually propylene glycol is not considered toxic in humans at levels that aren't extremely excessive over a short period of time (ie drinking a gallon of the stuff in one sitting) - it's used in a huge variety of pharmacutical and food products that you might actually use in your business (check out the blue food colouring you add to your cream). It's also in the Angostura bitters you may add to your cocktails, the valium you might need when you are having a really bad day, it's probably in your toothpaste too. Ethylene glycol is much more toxic.

So cat's shouldn't drink antifreeze - but humans actually can in smaller quantities.

I'm with Adam G on this - as chocolate cools the latent heat of crystallization given off by the rapidly growing crystal lattice can warm the chocolate considerably and throw off the temper. As soon as you see the chocolate starting to crystallize around the edges, put your molds (or your bark) in the fridge (ideally with good air circulation) for about 10 to 15 minutes. Don't forget them in there or your next problem will be sugar bloom from condensation.

I used to have a sinsation - which is what has become the revolation - but I don't recall it having more buttons than just one for milk, white and dark - so not quite sure what the seed method #1 vs #2 refers to. I assume the ghiradelli is 'real' chocolate. You can use any dark chocolate for seed as long as it is clearly in temper.

So you tempered with your Revolation? What settings did you use?

It's all about producing the correct type of crystals in the cocoa butter so that when it cools the crystals form a nice lattice that contracts. This give chocolate with gloss, snap, the expected mouth feel and resistance to melting at room temperature.

Yup - tempering is the solution to your problem.

And welcome to the forums Erica.

There was a demo day at Humber College in Toronto a month or so back - Philippe Vancayseele was the chef! Wonderful presentation, excellent teacher - I'd highly recommend any course with him.

Not positive but this might be the same mold at Chocolat-chocolat

http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-easter/p16408224.html

World Chocolate Master's rules - less than 50% can be sprayed.

Here is a link to that thread Sebastian mentioned - http://forums.egullet.org/index.php?/topic/105238-demo-making-chocolate-transfer-sheets/page__p__1443315__fromsearch__1#entry1443315

Marcus,

Perfect is Canadian. Not sure if they wire for Europe or not. There is a group buy in progress right now so you might want to look at the thread about that and contact Lana.

Here is a link to their website. Not easy to find!

http://www.perfectinc.com/

Goat's milk contains essentially the same percentage of lactose as cow's milk - so is really only useful to people who are cow's milk protein allergic - not lactose intolerant.

Oops - realize question had already been answered and for some reason I didn't see it!

Reheat as often as necessary with a heat gun, or add warm untempered chocolate. As long as you don't exceed the working temperature your chocolate will stay in temper.

If it is developing a soapy taste then saponification of either the cocoa butter and/or coconut oil is likely at fault. A metallic alkali reacts with a fat or oil to form soap.

Sunfood claims that it's cocoa is 'lower acid' than other cocoa - meaning higher pH and also high in magnesium, therefore I believe making it a 'metallic alkali'.

I'm uncertain if lowering the pH in some way may prevent this from happening, perhaps acidifying your agave in some way.

Nope - not the same for sure. It was hard for me to get my hands on it here in Canada - but I now have a couple of sources. In the US - you can get it from Chef Rubber - http://www.shopchefrubber.com/Pectin-Pate-de-Fruit-1kg-2.2-lbs./

If you are on Amazon - narrow it down to apple pectin powder.

When you have it in your hands and you are ready to start - check out this thread on eG

http://forums.egullet.org/index.php?/topic/100545-pate-de-fruit-fruit-pastes-fruit-jellies/page__p__1140481__hl__pates+de+fruit__fromsearch__1#entry1140481

I can send you the Boiron recipes if you can send me your regular e-mail address.

Is it apple pectin for pate de fruit you are looking for?

From JP Wybauw - cooling should be 10 C cooler than your room temperature with a fan to circulate the air. Items should be put in the cooler as soon as you start to see signs of crystallization around the edges. They should not be left in long enough for condensation to form when you remove them from the cooler.

www.jkvnl.com is in Holland (but I didn't see they have the mold you are after)

http://www.ipfco.com/index.htm - these guys are in mumbai

http://www.eurochocolates.com/index.php - Belgium

http://www.martellato.com/default.asp?content=2,43,0,0,1,Home,00.html - Italy

http://www.xinxings.com/english/chocolate.htm - China

http://www.cabrellon.it/homepage_eng.html - Italy - I think they may be the one who makes the mold you want.

http://www.prefamac.com/ - Belgium

Yup - I like the foam best with deli wrap around them to make the snobinettes.

Would you consider making your own cups or spheres with your permitted chocolate? Molds are certainly available to make them.

Trouble with dipping cold centers - they expand as they warm, the chocolate contracts as it cools, and you'll get more pieces with 'caramel worms' than pieces without.

The one made by Selmi is really nice - Tomric Plastics handles it.

http://http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn_219.pdf

Oops, wrong file - check page 83. It appears the answer is yes.

Yup - approved for use in Canada.

Canada The Food and Drugs Act and Regulations.

PGPR to be added to Milk Chocolate ; Sweet Chocolate up to 0.5% PGPR to be added to Unstandardizedchocolate flavoured confectionery coatings up to 0.25 %

I make all my ganaches in the thermomix. About 4 minutes to heat, and about 20 seconds to blend- Bob's your uncle!

I do know that one of the folks I know who owns one uses it for small batch marzipan and is very happy with it.