Forum Activity for @Walt Moody

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools

Hi Seth,

I haven' bought anything yet. I would appreciate your thoughts on your Mini Rev.

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools

Hi,

I am seriously considering ordering a Chocovision Mini Rev. I'd like to hear the thoughts/experiences of others with this machine. I'm just a hobbyist and it's hard to justify the extra expense of a Rev 2 even though I can see how useful things like adjustable temperature would be. Is anyone using a Mini Rev that is happy with its performance? Should I bite the bullet for a Rev 2? Are there other machines I should consider?

Thanks,

Walt

updated by @Walt Moody: 04/10/15 05:41:39AM

After action report on my first attempt at Caramels

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

Hmmmmmm . . . Where would one obtain such molds?

After action report on my first attempt at Caramels

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

Thanks for the replies. I don't think altitude is a problem here (I'm around 250 ft above sea level). The weather is supposed to be more suitable so I'll hopefully try a batch late Wednesday or early Thursday. My plan right now, based on more research and replies to this thread) is as follows:

Cook to 245, try the cold water test, let them sit in the frame for 24 hours, chill before cutting and keep them cool until I dip them. Any obvious red flags?

Walt

After action report on my first attempt at Caramels

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

I calibrated my thermometer and it boils around 214.5 so it looks like I need to add a few degrees to reach my target temp. I like the texture of my last batch so it seems my problem now is getting the cooled frame of caramel cut into even pieces with straight edges and having them hold their shape before and after dipping. So far I've been cutting by using a chefs knife and two of my half-inch frame bars side by side to make a 1" guide for the knife. The problem is the pressure required for the knife starts to deform the caramel and I want nice, perfectly square cubes. I read on another thread that some chill their cooled frame of caramel in the freezer before cutting in order to firm it up. Any other cutting tips, anyone? Thanks again for all of the help and encouragement. And for the record, I have yet to throw away a batch (perish the thought!). I top them with chopped pecans and some Callebaut callets and munch away. Low marks for visual appeal but they're darn tasty!

After action report on my first attempt at Caramels

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

Thanks for the replies. I've made another batch since I first posted. I cooked it to 245 and the results were similar (maybe even a little bit softer) which makes me think the problem is more environmental since it was warm and humid both days. I may try a batch later this week since we're finally due for some cooler, drier air. My initial plan was to fine tune the texture before I started trying to dip them but it sounds like that may not be the way to go. Does dipping make them hold their shape better?

After action report on my first attempt at Caramels

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

I finally took a shot at caramels yesterday. For staters, I like to cook as a hobby, I like chocolate but I haven't done much by way of candy making. I bake with chocolate frequently bu don't have much candy making experience other than the occasional batch of toffee or brittle (which usually turn out fairly well). I bought Greweling's book as a starting point and yesterday was my first attempt so I decided to start with one of my favorites to eat (caramels) and something that looked relatively easy to make (the sweetened condensed milk version of the soft caramel recipe). Here's the good and the bad:

Good: Flavor was great!! I had planned to try all 3 soft caramel recipes in the book but now it's hard to imagine any of the others tasting better than these.

Color was good. I was a little worried here because the photo example in the book looked very pale. These had a nice deep, dark, brown, well . . . caramel, color. No complaints.

Bad: Way too soft! I poured them in a frame on a marble slab to cool. After slicing with a chefs knife, the sections would not hold their shape very well at all. Left them on the slab overnight and the sections had "melted" back together in a solid block although you could still see the lines made by the knife.

Bottom line is that these taste great but are way too soft to dip, IMO. I cooked them to 243 degrees, should I try going a little higher? Also, how sensitive is caramel to weather? It's unseasonably warm here (80 degrees today, nearly that yesterday). Do I need to cool the room? I know I do for tempering chocolate, not sure about making caramel.

All comments, questions, and suggestions appreciated.

Thanks,

Walt

updated by @Walt Moody: 04/13/15 10:18:48AM

why does my chocolate become grainy

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

Ok, I'm new here and this makes me curious. When Adam and George say chocolate should never be in the refrigerator, does that mean finished chocolates or bulk chocolate (callets, etc.)?