Forum Activity for @Richard Foley

Chocolate Drinking Machine Recommendations

Posted in: Geek Gear - Cool Tools

These Machines are good for mixing and heating liquid ganache but not pure chocolate. I have 3 Carpiagani machines, work pretty good. We pour in the liquid ganache and display dark, milk, and white. Ours is heated With water Bain Marie style. The Italian machines are pretty good also, again, not using pure chocolate, they are not designed for that. Sarahs looks like the made in China copy of the Italian machine.Nothing better than real ganache made hot chocolate or Moccas, every coffee bar should have one of these and make quality hot chocolate instead of syrup or powder made crap that is so common.

a very simple or a very complicated question, please help.

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

Selmi is a good machine, as are many. Good tempering is always the final result of a good chocolatier. With automatic machines like Selmi, it takes a lot of risk out of the equation, but you always need to make adjustments based on experience. A well tempered chocolate will have a long shelf life regardless of which machine or even if you do by hand. The quality of temper is not machine dependent as much as operator experience. Storage is most important also. Cool and dry and away from light and odor.Molds don't effect shelf life, however they do affect shine and presentation. Good polycarbonate for sure is better than vac formed plastics. Some new silicon molds are giving great results also, very good shine.Clean molds are critical, by clean I mean no moisture, fingerprints, residue from previously untempered production. Learn the best way to wash molds, warm water, not hot, and wipe dry. If washing, best to run solid pieces through the mold first time as to give the surface the un seen film of cacao butter which will help on the next round of molding with shine.I do suggest good molds, good tempering skills, and good tempering equipment, all worth the investment. Ad don't forget good chocolate to finsih it all off.

White chocolate instead of cocoa butter on molds

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

You can buy colored cocoa butter also, ready to use. We sell it at Qzina, as well as just the colors, and we also sell plain cocoa butter in small wafers. Ultimately the best looking product will come if you can spray it. Many use simple heated paint sprayers, and build a curtain around your spray area as the fine powder goes everywhere.If you live outside North America, any chocolatensupplier should also carry butter, or a bakery distributor.If you tell me exactly where you are I can check with our export Dep't in Antwerp to suggest a likely distributor.

Chocolatiers = Re-melters?

Posted in: Opinion

I suppose those that use sugar from C & H are just re-sweeteners. Please don't tell me someone out here is processing raw cane into sugar, ok, maybe our friend in Hawaii... He could be the nations only purist.
updated by @Richard Foley: 01/26/15 03:49:14

Mol d'Art

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

Honestly we have several mold art machines and they are a good quality, JKV copy. Mostly they run forever but if you need service you are on your own. Having said that, the only way to get ip and running is to call an electrician and get it fixed, as there is nothing too complex that a good electrician can't figure ourpt, bit try and get a machine electrical guy, not a home light switch guy.Another option is to call Bakon USA as they are now making these type of machines and can help with parts and service I am sure or local repair experts in your State.Then send the invoice to MoldArt, and if they don't pay advise them you will post you issues on line

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

Yikes, sorry but I am a purest, I dont like the strange savory or sour ingredients being put in chocolate. I had a chef present to me some sort of Lettuce wrapped truffle at the world pastry championship one time, and I could not believe how bad it was, and this was a top chef. Experementing is fine, but nothing better that fresh and traditional chocolate flavors, no cheese please for me.