Forum Activity for @mary amsterdam

mary amsterdam
@mary amsterdam
07/17/14 01:28:51PM
25 posts

warm weather shipping


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

i have a customer that wants chocolate shipped to texas - where it currently is 100 degrees. obviously, overnight is essential. but any hints for how to package with cold packs, etc. would shipping the chocolate straight from the freezer be okay??

thanks

mary amsterdam


updated by @mary amsterdam: 04/11/15 06:27:38AM
mary amsterdam
@mary amsterdam
12/14/13 09:17:24PM
25 posts

rev delta overnight mode


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

Thanks for the helpful info!

mary amsterdam
@mary amsterdam
12/03/13 12:16:58PM
25 posts

hand-dipping truffles


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

I actually do both. but i love using transfer sheets and so i started enrobing truffles.

mary amsterdam
@mary amsterdam
12/02/13 03:13:38PM
25 posts

rev delta overnight mode


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

does anyone who uses the rev delta 3210 ever use the overnight mode. l read once about it causing motor burnout, and ever since i have been hesitant to use it. but it would be great to have the chocolate melted first thing in the morning. would love to hear others' experiences.

thanks!


updated by @mary amsterdam: 04/16/15 03:44:39AM
mary amsterdam
@mary amsterdam
12/02/13 02:16:32PM
25 posts

hand-dipping truffles


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

Yes, thanks Larry. i will try it!

mary amsterdam
@mary amsterdam
12/01/13 09:23:31AM
25 posts

hand-dipping truffles


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

I recently started hand-dipping my truffles instead of shell molding so i am still working out my techniques. I read somewhere that it's good to coat the bottom of the truffle with a "crumb coat" of chocolate before you dip to make it easier to slide off the dipping fork. i have tried this, and it's a time-consuming process. does any one know if this is really necessary? any tips on getting the dipped truffle off the fork smoothly and quickly (besides lots of practice - which i am certainly getting this season!)

thanks


updated by @mary amsterdam: 04/10/15 12:42:01PM
mary amsterdam
@mary amsterdam
07/16/13 11:17:50PM
25 posts

chopping up a block of chocolate


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

the chisel has a hard plastic handle -- much more durable!

mary amsterdam
@mary amsterdam
07/16/13 06:21:18PM
25 posts

chopping up a block of chocolate


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

I use a chisel from the hardware store and a large rubber mallet. I found it works much better than the chocolate chipper -- it's sharper.

mary amsterdam
@mary amsterdam
06/18/13 05:02:19PM
25 posts

displaying chocolate in bakery case


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

Thank you very much. that is very helpful.

m

mary amsterdam
@mary amsterdam
06/14/13 03:24:09PM
25 posts

displaying chocolate in bakery case


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

I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case. I share space with a bakery, and have been offered space in the display case. Does anyone have any suggestions for how best to use this type of display, and how long truffles would last in a case like that. also, should i "cover" them with dome or similar type of cover.

thanks.


updated by @mary amsterdam: 05/02/15 06:11:55PM
mary amsterdam
@mary amsterdam
02/01/13 01:47:46PM
25 posts

chocoflex for ganache


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

Nick

just wanted to let you know that i did a test run using the refrigeration/freezer method which the website Truffley Made recommends for using its silicone molds -- and it worked! They recommend refrigeration for 6-12 hours and freezer for 24 hours. I used a chocoflex mold, filled it with ganache, and then refrigerated for about 6 hours and then put it in the freezer overnight (probably 12-14 hours). Once the ganache set up a little (about 1-2 hours) I covered it tightly with plastic wrap. I unmolded them straight from the freezer, and while it was not perfect "pop out"- with a little push on the bottom most of them came out quite easily and with very little left in bottom. THe texture was fine - very creamy still. just wanted to share.

mary amsterdam
@mary amsterdam
01/14/13 10:32:46PM
25 posts

wine fridge for chocolate storage


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

is it okay for truffles too? mine are shell molded or dipped, so truffle is completely enclosed in chocolate - if that matters

mary amsterdam
@mary amsterdam
01/13/13 12:30:32PM
25 posts

Display cases


Posted in: Opinion

Thanks Andy. That is helpful.

mary amsterdam
@mary amsterdam
01/13/13 10:14:20AM
25 posts

Display cases


Posted in: Opinion

I think your advice about "middle steps" is very good. I began as a hobby, and have been fortunate enough to have the middle step of renting space on an hourly basis at a local bakery/gift shop where i make and sell my chocolates. it has been working well, but i am always looking for ways to grow the business and have thought about our local farmers markets. But my big question is how to do you keep the chocolate from melting? is it as simple as coolers? what about display chocolate?

mary amsterdam
@mary amsterdam
01/13/13 10:02:09AM
25 posts

wine fridge for chocolate storage


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

I have heard of people using a wine refrigerator for chocolate storage. Does anyone do this, and how does it work out. Thanks.


updated by @mary amsterdam: 04/23/15 09:42:23PM
mary amsterdam
@mary amsterdam
01/13/13 08:37:21AM
25 posts

Caramel Cutting


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

I use a chocoflex mold and it works great.

mary amsterdam
@mary amsterdam
12/14/12 05:28:42PM
25 posts

Chocolate bar packaging for lazy people


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

thanks. i had googled it, but only used one "p" and got lots of weird stuff :)

mary amsterdam
@mary amsterdam
12/12/12 02:14:48PM
25 posts

Chocolate bar packaging for lazy people


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

you could try cello sheets. Nashville Wraps sells them. you can "wrap" the chocolate pretty quickly and they don't wrinkle like foil, and you can use a label to seal them up.

mary amsterdam
@mary amsterdam
12/02/12 12:46:09PM
25 posts

chocoflex for ganache


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

i use peter's caramel. it comes in a 5 lb block. i soften it slightly in the microwave. still cool enough to touch, but soft enough to work with. then i basically "push" it into cavaties with hard dough scrapers. it takes a bit more time than pouring totally melted caramel, but it sets up quickly and it is pretty easy to work with.

mary amsterdam
@mary amsterdam
12/02/12 11:43:37AM
25 posts

chocoflex for ganache


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

i am thinking of trying the molds from truffley made. they are much more "flexible" and you can invert the cavaties to push out the truffle. their instructional video says to freeze the ganache. they also say to use a "curable" ganache. but i think that means putting invert sugar or other stabilizer in the ganache - but i don't want to do that because i am afraid it will affect the texture. if i do try it i will post my results.

mary amsterdam
@mary amsterdam
12/02/12 10:22:12AM
25 posts

chocoflex for ganache


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

Has any used the chocoflex silicone molds for ganache. i have great success making caramels in the mold (i use the square mold). they set up beautifully and pop out with a minimum of effort. i chill them first, to keep the shape. i have tried this with ganache, and even with letting it sit in the refrigerator overnight, a lot of ganache stuck to the inside of the mold. some of the pieces came out fairly easily, but not enough. i wonder if my ganache is too creamy and maybe i need a different recipe. Any advises would be appreciated.
updated by @mary amsterdam: 05/03/15 04:56:56AM
mary amsterdam
@mary amsterdam
12/01/12 02:05:26PM
25 posts

chocolate tempering machines


Posted in: Opinion

thanks! i will give it a try!

mary amsterdam
@mary amsterdam
12/01/12 01:12:24PM
25 posts

chocolate tempering machines


Posted in: Opinion

okay - sorry to be so dense, but if melted chocolate is on both sides of baffle, how do you temper it - where do you add seed?

mary amsterdam
@mary amsterdam
11/29/12 06:05:54PM
25 posts

chocolate tempering machines


Posted in: Opinion

how does the holey baffle work. i received one with m Delta machine, but am not sure how it works. thanks