Forum Activity for @Linda Schiaffino

Chocovision enrober

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

Any feedback on the Chocovision enrobing attachment? I'm very small, low budget but need to step up production. Thanks!
updated by @Linda Schiaffino: 12/13/24 12:15:15

Smaller scale chocolate production

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

I'm what might be called a 'micro-chocolatier', I have a small business that is growing and could grow much more if I stepped up my production but I'm not sure what kind of equipment to invest in. I currently use a refurb X3210 which may/may not be calibrated 'perfectly'. I'd love to get a small enrober but that may be out of the question for now. I also make sea salt caramels, by hand, in a pot, and would love some recommendations on how to improve that process.

Thank you in advance to all who may be able to help!

updated by @Linda Schiaffino: 05/06/15 15:09:40

truffles-- making in advance

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

In my humble opinion, I don't think the wine fridge will be safe to store your truffles. I have dipped and held truffles for over a week, in a 40degree fridge and have been safe with them. I think if you look into invertase or some other mold inhibitors you might be able to increase your safety margin. I of course, defer to other experts who will hopefully be able to help you!

Can you store finished chocolates in a "cooling cabinet"?

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

thank you, I'm going to try that!

Can you store finished chocolates in a "cooling cabinet"?

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

Sebastian, would you mind sharing how a fridge can be converted? My RH is less than 40%, ambient temp hovers at 68 but on almost all of my pieces I've got streaks. Thanks in advance...