Forum Activity for @Kris Schoofs

Problem unmoulding airbrushed chocolates

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

Thanks for the suggestion. Lowering the temperature might indeed solve my problem. I'll give it a try very soon, but I have a good feeling about it.

Problem unmoulding airbrushed chocolates

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

Hi,

I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.

Up till now I didn't have any problems airbrushing, but this time I encountered small areas on some of the chocolates where the coloured cacaobutter stayed attached on the mould after unmoulding.

According to Peter Greweling's book (and from personal experience), it is not required to temper the cacaobutter since airbrushing will take care of this. I was wondering if perhaps I sprayed too close to the mould causing the cacaobutter to have insufficient time to agitate and cool down in order to properly pre-crystalize?

Does anyone has any ideas on what might be causing this? As far as I know, there isn't really anything that I've done differently this time (except I was now using white chocolate). Or is this simply a matter of unmoulding to quickly (which I personally doubt)?

I've attached a photo of the problem.

Thanks,

updated by @Kris Schoofs: 05/02/15 10:03:12PM

Tempering Ganache

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

Personally I find the easiest way to temper ganache is to let your cream cool down to approximately 30-35C and pour it all at once onto the molten tempered chocolate. Then thoroughly mix it until you have a smooth emulsion. Since the temperature never gets high enough to take the cacao butter crystals out of temper you will end with tempered ganache.

Question on using double molds

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

Thank you all for your feedback. Impatiently awaiting the arrival of the moulds so I can get started

Question on using double molds

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

I was thinking about trying out this double polycarbonate mould from Chocolate world: http://goo.gl/UaJo6

I'm familiar with regular (single) moulds but I've never used double moulds before. I was hoping someone could give me some pointers on how to use them?

Do I simply make hollow shells in both moulds (just like with regular moulds), then fill both halfs with a filling and then put them both together? However, in this scenario it appears that you're relying on the filling to keep both halves together? So I would assume that this also requires a filling that crystalizes sufficiently? Or is there a way to make the actual chocolate shells adhere to eachother?

Also, I was wondering if it is possible to also make hollow figures with this double mould? Now there's no filling to keep both halves together, so I was thinking about partially filling the first mould, then putting the 2nd mould on top and covering the entire inner surface of both moulds with chocolate by vigorously shaking the entire mold?

Any info on this is much appreciated.

Kris

updated by @Kris Schoofs: 04/29/15 06:35:18AM

Question regarding transfer sheets

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

Thank you Gap & Rochelle for your valuable feedback. I'm excited to get started with the transfer sheets

Question regarding transfer sheets

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

Any day now I'll be receiving my first chocolate transfer sheets. I was wondering what's the best way to store these? The place where I'm storing my chocolate usually has a temperature of about 15C, so I'm guessing this would also be a good temperature to also store the transfer sheets?
updated by @Kris Schoofs: 04/20/15 10:02:44AM

Decoration for moulded chocolates...

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

Hi Lana,

Thank you for your feedback. It's great to hear that it might not be all that hard after all. I'll start practicing the technique you suggested.

Thanks.

Decoration for moulded chocolates...

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


updated by @Kris Schoofs: 04/25/15 10:18:01AM