Forum Activity for @Ilana

Ilana
@Ilana
08/11/11 06:12:16PM
97 posts

Chocolate Artist Software/Printer


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

WOW!! whEN i WAS IN chOCOLATE WORLD i NEARLY BOUGHT THE WHOLE SET. I was not sure so I left it. Now I think I am interested again. I need to go and read everything here and my notes from Belgiumagain. I do have some questions, but it is 1 am here and I am too tired to think. WIll be back 2moro,thank you all for all the great info.

Ilana
@Ilana
07/07/11 09:28:02AM
97 posts

Revolution x3210 Temperer


Posted in: News & New Product Press

if it does not even turn on it may have overheated and burned out- there are two fans inside-just like in a computer and when they don't work there is overheating and this can cause damage. I know that Ian the owner of chocovision is a member here-try contacting him.
Ilana
@Ilana
07/06/11 03:17:35PM
97 posts

Revolution x3210 Temperer


Posted in: News & New Product Press

I discovered that the machine should not be too close to the wall at the back or next to other machines esp if they also generate heat. It heats up and then gets stuck. When I separated my 2 machines from eachother and a bout20cm from the wall my problems stopped.
Ilana
@Ilana
06/21/11 12:56:45AM
97 posts

rating small businesses locally


Posted in: Opinion

Thanks for the response. I am really too small and unknown to get rated usually, although here and there I have, as for ex someone was rating Israeli chocolate- a chocophile, and she was neutral to begin with so I agreed. The rating was very good.

But really the discussion was not about my business.

I guess it does depend on who and what kind of review-you are correct.

I get annoyed when newspapers here, online and not, do exactly what you wrote-some Italian or French chocolatier who has the business of his great great grandfather etc, rates chocolatiers here along with other un named local judges. How can one know if PR people didn't pay for the article for some business? And then the local food or chocolate forums discuss the results and sometimes are a bit nasty. Fine to be neutral, fine to praise, but why get nasty and try to hurt someone's business? Not that I have any connection to such a business, but the issue just annoys me as I would never deliberately try to hurt someone's income and livelihoodand I thought to see what other people think. SOmetimes the responses to this topic on other forums are almost mean (not here).

Ilana
@Ilana
06/19/11 12:26:22PM
97 posts

rating small businesses locally


Posted in: Opinion

I realize that the U.S. and Canada are huge and so rating small businesses perhaps does not have much effect. In my area chocolatiers get rated constantly, and not always by professionals, and some often get rated quite negatively. Luckily I have not been under the microscope -I have almost never agreed to go along with such requests(who knows, it could kill my small business...self confidence?), but I personally do not like it and would never publicize my personal opinion in order not to harm a small business. I do not know even if my opinion is based on anything but personal taste or more. But is it okay to rate and publish results or opinions? Am I too sensitive? And if it is okay, so, who should do it? Would you agree to subject your small business to be rated in a local paper and discussed by the locals?

updated by @Ilana: 04/19/15 06:11:07PM
Ilana
@Ilana
10/14/10 03:25:00PM
97 posts

Another Great Book, Ordered mine just a minute ago....


Posted in: News & New Product Press

hot for chocolate! But lots of holiday folk!
Ilana
@Ilana
10/14/10 02:00:59PM
97 posts

Another Great Book, Ordered mine just a minute ago....


Posted in: News & New Product Press

Kerry, didn't you receive an email that the order was delayed?! Humph!Anthony-I know what you mean! Where are you in S.A. ?
Ilana
@Ilana
10/14/10 03:58:49AM
97 posts

Another Great Book, Ordered mine just a minute ago....


Posted in: News & New Product Press

It is something like-Chocolates 3-How they last longer and taste stronger. I put a link on my site under "recommended books". Due a delay in its publication, the link was changed and likewise on amazon itself. I suggest checking in now and then because it should be sent by December-at least that is what they told me! It is a good price which I am sure will go up fast after pre orders.
Ilana
@Ilana
10/13/10 12:00:05PM
97 posts

Another Great Book, Ordered mine just a minute ago....


Posted in: News & New Product Press

It looks great!! I just pre ordered Wybauw's new book so this will have to wait a bit. They have a preview on google books...
Thanks for sharing!
Ilana
@Ilana
10/02/10 06:52:12AM
97 posts

Is opening a chocolate business in a hot climate doable?


Posted in: Opinion

I also live in a hot and humid climate-half a year of it. I am a very small business so I have my own ways of dealing with the issues. I have a stronger than needed air cond as the tempering machines,fridge etc add extra heat. I have a dehumidifier constantly at work(I use the water that it collects to water my flowers). I have a room thermometer and hygrometer. I can easily get my working area to perfect climate. During the cooler half of the year, it is usually perfect without any interference, but if it is rainy or a bit humid,my dehumidifier takes care of that and gives off a bit of heat which warms the room perfectly, if it is cold. Being so small has other problems like storing chocolates etc.....
Ilana
@Ilana
09/30/10 10:08:25AM
97 posts

Cocoa Butter Problem


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

thanks. When you say "coat" you mean with an airbrush? DO you spray a 60/40 coat?thanks for being so quick!!
Ilana
@Ilana
09/30/10 09:35:22AM
97 posts

Cocoa Butter Problem


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

hidid you paint the coating on? I was wondering about painting or brushing a coating of thinned chocolate 60% choc/40cb. Of course, tempered and for extra shine. This should work,shouldn't it. I usually just use reg valrhona couverture but thought to try this.
Ilana
@Ilana
09/17/10 01:29:34PM
97 posts

Cool Tool: Chocoflex Spherical Truffle Mold


Posted in: Geek Gear - Cool Tools

lovely idea! Thanks. I BUY DIRECTLY FROM THE iMPORTER OF vALRHONA. Oops caps were on-sorry.My colleague/friend also does textured truffles but she has a diff method. She puts a bunch in a bowl that has some choc in it and whirls the bowl around and then mixes them around with her gloved hand and as the choc gets thicker and they all bump around each other they get texture and that pointy look. Kind of hard to explain. She does not roll them in anything afterwards tho.
Ilana
@Ilana
09/17/10 04:18:16AM
97 posts

Cool Tool: Chocoflex Spherical Truffle Mold


Posted in: Geek Gear - Cool Tools

I also use the Valrhona shells. I am very happy with them. I often use one color shell for everything and then dip them in whatever suits the filling-white,milk or dark. Makes the truffle interesting IMO. I have gotten quite good at having the hole part placed bottom down after dipping but sometimes it doesn't work no matter what! Anyone have a nice method? I angle the hole part at a certain pont when lifting out of the chocolate and then it moves as I get rid of the extra chocolate, to just where it is convenient to place hole down.It is an obsession and when it doesn't work it is annoying!
Ilana
@Ilana
05/21/10 08:05:02AM
97 posts

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


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

Can you explain to me what is Craigslist-sorry!
Ilana
@Ilana
05/08/10 04:07:56PM
97 posts

Help me bling my bonbons!


Posted in: News & New Product Press

Do you REALLY want to use this?
Ilana
@Ilana
04/16/10 12:27:18AM
97 posts

tempering with homemade mycryo


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

wow. Thanks Cheebs. Does it take a long time to cool the choc to 35C -I have a X3210. Lana, I did not know that Wybauw no longer is with Callebaut! Interesting "fact"!! I wonder what his reasons are. Using regular seed cools the choc down quickly, but getting it 35 without seed seems timely...
Ilana
@Ilana
04/15/10 03:53:36PM
97 posts

tempering with homemade mycryo


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

My local forum is discussing this and so I got curious. Some colleagues say that they take well tempered cb and grind in it a machine of sorts-magimix/thermomix etc and use it as mycryo. Apparently it works well. Do you do this? Have you ever thought of tempering with cb (even just regular)? It seems that without the rest of the cacao solids, less would be needed. I did find info on Eddy Van Damm's blog. But to get the choco to around 35C takes time... And then no time is saved...
updated by @Ilana: 05/03/15 05:28:39AM
Ilana
@Ilana
03/26/10 05:49:47AM
97 posts

I need some advise on two piece chocolate molds.


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

they are adorable! You have done an excellent job using chocolate's natural colors to decorate-I really like them! Kids must also go crazy for them! The "cow" bunny is my fav!
Ilana
@Ilana
03/25/10 03:12:06PM
97 posts

I need some advise on two piece chocolate molds.


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

In pic 1 the ears are not filled with chocolate. Does your ,uhmm , vibrator get the chocolate into the ears? I love the human spinning machine-I do that too with a double mold I have. Turn it around up and down, this way and that!!! Oish! Only chocolatiers of our status can really identify with all the odd things we do!! Imagine that in all different countries there are human spinning machines doing their thing!
Ilana
@Ilana
03/24/10 05:20:11PM
97 posts

I need some advise on two piece chocolate molds.


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

I am not sure which mold you have. I have one that has a front side and a back side of a squirrel, for ex. I make them hollow and demold. What I do is use my hairdryer to heat up an area on my stainless steel table. I place the two halves on the warm area and move them around a bit. Then I "glue" them together by just lining up and holding closed for a short time. Mine come out really well...This is the only picture I have.

Ilana
@Ilana
03/24/10 10:55:29AM
97 posts

Strange chocolate-no saturated fat?


Posted in: Opinion

okay. Thanks. Yes! nature was not meant necessarily for our pleasure-obviously!! Thanks for reminding me of that!!
Ilana
@Ilana
03/23/10 04:00:55PM
97 posts

I need some advise on two piece chocolate molds.


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

how have you been doing it up until now?
Ilana
@Ilana
03/23/10 03:50:49PM
97 posts

the dilemma of using color tinted cacao butter/white chocolate


Posted in: Opinion

I am not too fond of transfer sheets and colors and am usually in the minority when it comes to this. That being said I do a tiny bit of decoration with natural cocoa butter colors that I have from chef rubber. I believe that in the Uk homemade chocolate (I think it is called that or something similar) also has it. In my pictures there is a bar and a square bon bon using this effect. Using the natural colors of chocolate and texture can also be nice. The technique of spraying and swiping colors is cool and interesting and caused me to play around with it a bit. I have used transfer sheets a few times (as per request here and there) but everyone has the same ones and the color just doesn't seem attractive to me.
Ilana
@Ilana
03/23/10 03:44:48PM
97 posts

Strange chocolate-no saturated fat?


Posted in: Opinion

A potential customer asked me this question:

Do you have chocolate that fulfills these requirements:

1. At least 70% cacao solids

2. A minute quantity of sugar

3. No saturated fats

After a back and forth including lengthy explanations about chocolate he came out and told me that he is reading a book called "Ultra Metabolism" in which they suggest a chocolate like this. I assume it is that Mars invention of CocoaVia or Hersheys new invention of a "healthy" bar.

Anyway it is something not "natural" .

Any ideas on what else it could be? Anyone read the book? Got curious, if not a bit flustered (to be polite)at the idea.


updated by @Ilana: 04/19/15 08:41:07AM
Ilana
@Ilana
03/15/10 02:45:13PM
97 posts

Cocao in Haiti ?


Posted in: News & New Product Press

I will do so. Great to get an update. Haiti is on my mind a lot ...
Ilana
@Ilana
03/06/10 01:04:43PM
97 posts

Cocao in Haiti ?


Posted in: News & New Product Press

Drew, are you still in Haiti? How is it/was it? Let us know!
Ilana
@Ilana
03/04/10 04:36:28AM
97 posts

Working Chocolatier Q&A


Posted in: Opinion

"Whoever undertakes to set himself up as a judge of Truth and Knowledge is shipwrecked by the laughter of the gods." Albert EinsteinPerhaps much depends on what one considers "a satisfying and enjoyable life". And, of course, if making lots of money is the focus, why, there really are many ways of doing that..."If A is a success in life, then A equals x plus y plus z. Work is x; y is play; and z is keeping your mouth shut." Albert Einstein
Ilana
@Ilana
03/03/10 08:14:47AM
97 posts

Working Chocolatier Q&A


Posted in: Opinion

"Make products to your exact taste... if someone else doesn't like it, they are not your customer, failing to adhere to this and you're just a whore, the industry would be better served without you. If you love it, really love it, it is not possible for it to be a bad product, no matter what anyone else thinks."I really but really like this paragraph.
Ilana
@Ilana
02/17/10 10:42:13AM
97 posts

Cocao in Haiti ?


Posted in: News & New Product Press

Drew,I don't know much on Haiti and cacao, but wanted to tell you that it is an amazing thing that you are doing! I guess you know that...
Ilana
@Ilana
02/04/10 03:32:11PM
97 posts

Dealing with mold release marks


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

It also seems to help if you make sure not to place your fingers, which may be warm, on the bottom of the mold but on a ridge or place that there is no chocolate on the other side. Chocolat- chocolat has molds from many places, including CW and others.
Ilana
@Ilana
02/04/10 10:45:36AM
97 posts

Dealing with mold release marks


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

There are diff qualities. I think chocolatform of Italy is a lower quality one AND LEAVES MARKS. Ones from chocolateword (CW), I know are good and I am sure most the polycarb molds are fine. I love the designs in chocolatform (CF) and so it is a real pity. Even so, slightly warming up the mold beforehand and then after the choc starts setting in the mold, place it in a cooler than the room you are working in area-fridge even.
Ilana
@Ilana
02/04/10 04:58:49AM
97 posts

Dealing with mold release marks


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

I really believe that good quality polycarbonate molds greatly reduce marks.
Ilana
@Ilana
02/04/10 04:57:18AM
97 posts

Water Ganaches


Posted in: Recipes

I have played around with "water" ganaches. I usually replace the "water" part of the cream with some other liquid and the fat part of the cream with some other fat. I had great shelf life.
Ilana
@Ilana
02/03/10 01:14:56PM
97 posts

Chocolatiers = Re-melters?


Posted in: Opinion

I would love to tell THEO that the only REAL chocolate maker is GOD, they are just one of those people that roast, shell and crush so that people can buy it from them to make confections. No offence meant to chocolate makers other than those rude ones among the nice ones. I am tired and in a sarcastic mood, forgive me.
updated by @Ilana: 09/07/15 07:45:39PM
Ilana
@Ilana
01/08/10 08:33:31AM
97 posts

Genaveh Chocolaterie


Posted in: Opinion

I am sorry if anyone has seen this posted elsewhere. I am looking for opinions on Genaveh's chocolates. In terms of taste, texture and consistency. Thank you.
updated by @Ilana: 04/14/15 07:11:56AM
Ilana
@Ilana
12/19/09 03:09:50PM
97 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Product Press

I think it is way overdone but could be nice if done more realistically and delicately and in just a very small area or a small corner or from a shelf or countertop.
Ilana
@Ilana
12/13/09 01:42:42AM
97 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

for xmas celebrating friends:
Ilana
@Ilana
12/13/09 01:34:17AM
97 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

my guests and friends got these-nothing super special but okay.
Ilana
@Ilana
12/13/09 01:31:10AM
97 posts

Small equipment for pouring chocolate.


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

piping bags are ideal IMHO. If the tip is cut small enough-by experience you will know how much to cut for each shape in the molds. I think on the callebaut site they have a video of filling molds so you can see how akind of quick lift and small twist of the hand allows filling exactly with no extra drips-usually. Practice makes perfect-and it really is not difficult. I don't have the best "hands" as they say, and I do it...! Good luck.
1