Forum Activity for @Shelley Fields

Cleaning Chocolate Molds

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

Hi Ashley, I've used that method for years, but I'm looking for detailed instructions on using the sodium hydroxide method. I have no employees, dozens of molds, and I work in a 7'x9' space that makes heatguns impossible without making the temperature skyrocket. Hence the need for a faster, simpler technique. The previous discussions on using sodium hydroxide (lye) would work much better for me and I have almost gotten it down, but I'm looking for more those more experienced in the method to give me some more detailed insight. Thank you for sharing your method though, I appreciate it.

Cleaning Chocolate Molds

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

Has anyone developed a system that cleans their molds on a regular basis, and would you explain in detail how you go about it? I work in a home kitchen with a double stainless steel sink and use powdered food grade lye with mixed results. Should the washing (soaking) water be cool, like with soap-making? (This cuts down drastically on the fumes.) How much time in the lye bath? How much lye in the bath? No scrubbing in the bath, but in the rinse, or no? When scrubbing, what to scrub with?

I put 3/4 of a cup of crystals in a sink full of hot water. I had two windows open and it was not enough to vent the fumes from the hot water. I will use a n95 mask from now on, along with chemical gloves and goggles. I soaked six molds for 15-20 minutes then rinsed for about a minute in a clean, HOT, rinse water; no scrubbing. A couple of the molds came out with CB film still on them, the others appear clean so far.

Please, if you have clearer instructions, I would be most appreciative. It takes longer for me to buff all of my molds than to fill them with chocolate and ganache, and I don't have the luxury of a dishwasher or employee. This technique would save my butt. Thank you!

Colored Cocoa Butters from ChefRubber

Posted in: Opinion

I have worked a lot with Chef Rubber for custom transfer sheets and colored cocoa butter. One thing I learned is that they purchase cocoa butter twice a year and they are different so that will impact the colored cocoa butters in one way or another. Also, if you send in an image with Pantone colors associated, have them send you a sample of that color and then a matching color just to the image. To be clear, sometimes the Pantone color you have selected does not come out the way you want it to, but they can match the color. It is important to proof your images and colors and to communicate clearly with them. They do not assume anything, and you shouldn't either.

Working Chocolatier Q&A

Posted in: Opinion

Thank you everyone, for giving your perspectives. It is very helpful and gives me much to think about!

Working Chocolatier Q&A

Posted in: Opinion

If anyone that is currently in business would be so kind as to answerthese questions, your answers would be so helpful to those of usstarting out! No dollar amounts are needed unless you are comfortablesharing, as they can be so helpful!

1. How did you get into chocolate and when did you actually start your business?
2. What was your original strategy?
3. How did that change and why?
4. What did you think would happen vs what really happened?
5. What is your vision?
6. Who is your target market?
7. How did you figure out how much money you needed to start?
8. Was it enough?
9. How long did you think it would carry you? Did it? If not, why?
10. How long before you were in the black?
11. What was the best advice you received regarding your business?
12. What are the most important lessons you learned about the business side?
13. How big a price did you have to pay to learn that?
14. Knowing what you know now, what would you do differently?
15. What do you like the most and the least about your job/business? Was that a surprise?
updated by @Shelley Fields: 06/25/15 18:00:16

Sarah, it will be great to meet you!

I'll be there, but you already know that Shelley
updated by @Shelley Fields: 11/23/15 14:20:59

Best Chocolate Book | Best Chocolate Authors

Posted in: Opinion

I am particularly fond of Mort Rosenblum's Chocolate: A Bittersweet Saga of Dark and Light. I have read a lot of chocolate books, candy books, cookbooks, old and new, and this one was my favorite. Not heavy in photos, but it gives a wide range of views on chocolate I have not found in other publications.

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Are GAMI not good machines?