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
Thanks for the helpful info!
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!
I actually do both. but i love using transfer sheets and so i started enrobing truffles.
Yes, thanks Larry. i will try it!
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
the chisel has a hard plastic handle -- much more durable!
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.
Thank you very much. that is very helpful.
m
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.
is it okay for truffles too? mine are shell molded or dipped, so truffle is completely enclosed in chocolate - if that matters
I have heard of people using a wine refrigerator for chocolate storage. Does anyone do this, and how does it work out. Thanks.
I use a chocoflex mold and it works great.
thanks. i had googled it, but only used one "p" and got lots of weird stuff 
What is BOP tube?
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.
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.
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.
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.
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?
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?
how does the holey baffle work. i received one with m Delta machine, but am not sure how it works. thanks
