Forum Activity for @Maria Beatriz Damas

Makig transfer sheets with acetates and cocoa butter

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

ok, tomorrow Ill try everything you 've said

Onlytwo more questions, how can I use the mix left? and which acetate sheets do you use?

Thanks a lot

Makig transfer sheets with acetates and cocoa butter

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

Thanks...

I have read your answers, I dont know if any of you have used powdered color with cocoa butter, I am not using exactly colored cocoa butter. I think there must be differences in the mix, todayI read in internet that I have to use 1 part powder 6 parts cocoa butter, what Ive done might have beenthick to get a desirable color. If any of you have used powdered color let me know the mix please.

I read in chef rubberthat, to temper cocoa butter you have to warm cocoa butter in increments to approximately 86 degrees Fahrenheit or 30 degrees Celsius.

Makig transfer sheets with acetates and cocoa butter

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

Thanks Gap and Andrea, we are trying to make hand dipped chocolates with acetate decoration on top.

We have done 2 methods:

- The first is what Gap said spreading chocolate (white), we do this in order to see the colors. At this point there are 2 issues: when we pour the white chocolate to the acetate it melts part of the design. Second it becomes a thick layer that is very difficult to transfer to a chocolate. So we decided to cut mini squares and place it into the top, but they are very delicates, when you cut them the result are irregular for most of them, a big % is useless.

- The second method is without chocolate layer, the problem is to transfer the design to the chocolate. We make an square bigger than the size of the hand dipped chocolate, as the book says, but the result is that the entire square comes out to the chocolate.

If any of you have done acetates decoration for hand dipped chocolate, can you tell me what you have done from the beginning to end?

Makig transfer sheets with acetates and cocoa butter

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

Thanks Gap and Andrea, we are trying to make hand dipped chocolates with acetate decoration on top.

We have done 2 methods:

- The first is what Gap said spreading chocolate (white), we dothis in order to see the colors. At this point there are2 issues: when we pour the white chocolate to the acetate it melts part of the design. Second it becomes a thick layer that is very difficult to transfer to a chocolate. So we decided to cut minisquaresand place it into the top, butthey are very delicates, when you cut themthe resultare irregular for most of them, a big % is useless.

- The second method is without chocolate layer,the problem is to transfer the design to the chocolate. We make an square bigger than the size of the hand dipped chocolate, as the book says, but the result is that the entire square comes out to the chocolate.

Ifany of youhave done acetates decoration for hand dipped chocolate, canyou tell me whatyouhave donefrom the beginning toend?

Andrea, can you describe what you do with molds, so we can decorate them this way.

Makig transfer sheets with acetates and cocoa butter

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

Hi, this is my first time in this forum. We are starting a small factory,I always read your posts and comments, its been very helpful!.

We want to make something different inour market like transfer sheets painted by ourself with cocoa butter. We have researched the technique in books, some videos but it has beenvery difficult to make them. We use cocoa butter with powder colors from chef rubber, an acetate sheet. The book that we have used is The Art of The chocolatier by edward Norton and Marking Artisan Chocolates by Andrew Garrison.

Can you help us with the entire process, we dont know what is wrong!

Thank you very much.

Maria

updated by @Maria Beatriz Damas: 04/09/15 11:14:54