Chocolate Transfer Sheets and Curved Molds
Posted in: Tech Help, Tips, Tricks, & Techniques
So........how are these used inside the curved egg mold? Not sure what you mean here?
Forum Activity for @Andy Johnson
Posted in: Tech Help, Tips, Tricks, & Techniques
Chocolate Transfer Sheets and Curved Molds
Posted in: Tech Help, Tips, Tricks, & Techniques
Has anyone got a trick or technique to use standard chocolate transfer sheets in a curved mold such as an easter egg or sphere mold? I am trying to figure out a wall to "pre decorate" easter eggs in the molds with transfer sheets. PCB Creations has terrific blister molds with the transfer decoration in the actual mold-- they are beautiful but when I tried to order them they informed me that that product has a colorant in it that the FDA did not approve and they can not ship them to the USA! Bummer! Does anyone have any ideas? I do not want to airbrush cocoa butter in the molds either
Thanks
Andy J
updated by @Andy Johnson: 04/26/15 06:20:55AM
small chocolate climate control display for Fair events?
Posted in: Geek Gear - Cool Tools
I have sturggled with the same challenge. The weather gets warm and I can't do my chocolates at Farmer's Markets and Fairs---I think a table top cigar Humidor would be a good thing. They are small, portable,and will control temperature AND humitity. There are several online--- also the "kits" for doing it your self are cheaper
Cocoa pods
Posted in: Classifieds F/S or Wanted
Check out CHEFRUBBER.com they have cocoa pods for sale under their "CHOCOLATE" catagory.
Andy
Belle Fleur Chocolate
Packaging Source needed for die cut box inserts
Posted in: Classifieds F/S or Wanted
Does anyone have a good US source for the die cut box inserts for a truffle/praline box--- the kind that the round or square chocolate "fits" directly in the cut out on the insert--- I need to keep the chocolates immobile for shipping and the plastic trays allow too much "wiggle" of the chocolates during shipping
Thanks
updated by @Andy Johnson: 06/29/23 06:49:02PM
Problems using Confectionary Guitar
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you all for the great advice-- As for the untempered foot...........doesn't it stay too "sticky" or do you let it sit overnight.
Problems using Confectionary Guitar
Posted in: Tech Help, Tips, Tricks, & Techniques
I seem to breaking a lot of wires on my guitar-- I am using it only for ganaches, but am still getting broken wires and ganache that is splitting and cracking with the wire pressure. Am I putting the slab "too close" to the end?? Am I putting the wrong side of the ganache down on the guitar surface? Chocolate foot "down" right?? Am I just using the device incorrectly? Any help and or pointers greatly appreciated!!
Thanks in advance !!
Andy
updated by @Andy Johnson: 04/13/15 12:22:18PM
Chocolatiers = Re-melters?
Posted in: Opinion
Ok, this discussion is getting pretty old......let's wrap it up and close it out. Bean to Bar producers orcreative pastry chefs crafting chocolate confections from wonderful chocolates--- we are all artisans making beautiful products for other to enjoy---- let's move on and get some more productive discussions going!!
Andy Johnson
Belle Fleur Chocolates