Forum Activity for @Esteban Iriart

How does a tempering machine work (Pomati)?

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

Hi, I also have problems with a batch tempering machine. I set the melting temperature to 45 C / 113 F and also set the other thermometer, to cool the chocolate, to 31 C / 87,8 F. However, my chocolate has full of white streaks!! I'm getting crazy!!!

I was trying with 6 kg of chocolate that all process last 1 hour. I also was trying different temperatures, but without success.

I'm very dissapointed.

Any, any help will be SUPER appreciated.

How to storage/keep filled chocolate

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

Hi everybody!!

I have a question for you. Where should I storeg/keep filled chocolates with ganaches? In a fridge?

I have to make arround 40 kilos, what will take me a week. What I should do in the meanwhile with the truffles and chocolates already done?

Thanks in advance!

Esteban

updated by @Esteban Iriart: 04/10/15 11:21:13

BRIGHTNESS ON CHOCOLATE

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

Daniela, I also realized that leaving the chocolates on the molds the shiny improves. Unfortunatelly, I don't have enought molds!

updated by @Esteban Iriart: 06/11/15 15:13:12

BRIGHTNESS ON CHOCOLATE

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

Amazing!!!

Is it possible to share with us those techniques you mention?

Thanks!!!

BRIGHTNESS ON CHOCOLATE

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

Hi Sebastian,

What do you mean with "pre tempering"?

How should I clean the molds? Just water? Cold water?

Thanks!!

BRIGHTNESS ON CHOCOLATE

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

It work, but the shiny change a little bit based on the mold shape. Anyway I could get the shiny of the picture attached on this discussion.

BRIGHTNESS ON CHOCOLATE

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

Guys, thanks a lot!!! I will try with cocoa butter. Just let me make a couple of questions, please. Should Iwait that the cocoa butter dry before making the shaells?

The second question is in reference of moulds. Nobody in Argentina makes polycarbonate moulds. Do you know any manufacture that makes customs polycarbonate moulds?

Again, thaks all for your help!!

BRIGHTNESS ON CHOCOLATE

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

Do you think? I mean, here in Argentina is the only I have so shiny. I bought chocolate on the 3 or 4 most famous shops and no one shine like that.

Because of this I think they apply some glaze or shellac.

BRIGHTNESS ON CHOCOLATE

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

Thanks Rene! Any brand do you recomend or another alternative than lacca? Thanks again!

BRIGHTNESS ON CHOCOLATE

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

Hi! My name is Esteban, from Argentina. I decided to post this discussion because I'd like to know if it is possible to apply lacca or something to improve the brightness on chocolate.

I attache this image as an example of what I'm looking for. I bought this chocolate, and I can sure you that it hasn't photoshop.

Thanks in advance for your help!!!!

Regards,

Esteban

updated by @Esteban Iriart: 04/10/15 01:22:59