Forum Activity for @Scott Daniels

Scott Daniels
@Scott Daniels
10/23/12 08:08:16
4 posts

Savage Tabletop Firemixer to Temper?


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

A question for all of the Savage Bro experts. We own a Firemixer 14 Tabletop and we are looking at the 50lb Tabletop Temperer. The machines themselves appear to be very similar. Other than the automation of the temperature controls and agitator, is there much difference between these two machines? IF I wanted to go through the bother of manually controlling the Firemixer to temper, agitate and hold, are there any tips or techniques I would want to look out for? I realize this is a specialized question and I may not get a reply, but thank you in advance for looking and pondering.


updated by @Scott Daniels: 04/29/15 15:26:44
Scott Daniels
@Scott Daniels
01/07/12 07:10:40
4 posts

New guy here, Looking to setup a chocolate nad confectionery business!


Posted in: Allow Me to Introduce Myself

If you are on a tight budget, start with making chocolates as a hobby. Develop your skills with chocolate and sample them out to friends and family. When you start to get several dozens of replies like "You should sell these" and getting several personal orders, then you could consider a small side business similar to your wife's preserve business. Should you quit your day job and become a full time chocolatier tomorrow with no developed skills? - the answer is definitely not. Just as you developed skill as a chef, the same effort is required for professional level chocolate work.

Peter Grewelings book is excellent, but there is no such thing as too many books. There are many specialty books on chocolate and confections available. Research and buy what interests you at the time. The key to books is you actually have to use them. Don't be a collector of chocolate books, be a user of chocolate books. Collecting is easy, using them takes a lot of work.

Be willing to "unlearn" what you've learned incorrectly. No one book has "ALL" the answers. Authors of books write with certain assumptions about what you may or may not already know. There are certain details about recipes that are assumed and would be too laborious in detail to specify. This is why having many books for reference is necessary. If you are having a problem with a certain recipe, you need to be able to cross reference with other books in order to find out what you are doing wrong.

Find someone who can be critical of your results. Hopefully your wife has good taste buds and can tell you if something is good or it needs more work. Having someone keep you in line and tell you whether or not something is good is critical. Self teachers tend to be a little too easy on themselves, when they need to be corrected.

If you are going to self teach yourself chocolates and confections (as with any major subject), it will be a long road, will take much effort, there will be significant struggle, but in the end it will all be worth it.

Good luck.

Scott Daniels
@Scott Daniels
01/13/12 20:27:34
4 posts

Chocolate going down the drain


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

Different locals have different rules about grease traps. The size of the grease trap is an equation based on the size of your three bay sink. I have a monster three bay sink because all three bays will fit a full size sheet pan. When the inspectorfigured the size of the grease trap, it was ridiculous big. The formula is based on restaurants that process meat and other fats on a regular basis. Luckily, the plumber installing my sinknegotiated with the city inspector to downsize my grease trap to a more manageable size than what was required, because we were only doing confections. I don't know how many gallons it is, but it fits under the drain board for my sink. I would guess it is 2' X 2' X 3'.

Scott Daniels
@Scott Daniels
01/13/12 05:40:05
4 posts

Chocolate going down the drain


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

We were required by code to have a grease trap at our shop and I tried to fight it, but I gave in. Anyway, we do have to clean our grease trap from time to time, so as much as I hate to admit it, having a grease trap in general is a good idea. Chocolate and cocoa butter are gooey, clingy food stuffs and tend to accumulate over time. The boiling water is a good idea IF you follow through with it.