Thanks! 9 blades (plus rod) will cut a 12" toffee at 1.25 inch increments (leaving .75 inch) for $177.59. This could be the best deal out there and it appears to be the same or pretty close to the one that retails for $485. Unfortunately they are out of stock.
The vendor of the most expensive one said their cutter would work, but I was also looking for the opinion of someone on the forum who had used one and so far no one has responded. Assuming any of them might work, I would have thought more people might have used them as a cheaper alternative to a guitar or until a guitar was necessary. The mid-priced one is adjustable without having to remove the blades and add spacers. I think you probably need to buy extra blades for the $400 cutter so the price is probably closer to $485. It would be nice to know if the $200 scored caramel/toffee and also cut ganache up to a half inch thick, at least better than I can do freehand.
I was wondering if anyone had successfully used one of these for ganache or pate de fruits. Three models that I've seen are around $200, $400 and $850 with the more expensive ones being able to cut thicker items.
I was wondering if, when melting with buttons, users of the Rev Delta, seeded with a block of different chocolate to allow easy removal, when their chocolate only came in button format?
For those interested, I ended up emailing Keller directly and they have a tray for their truffle shells and they are shipping to Qzina for me.
I wrote the above post before having tried filling the shells, but I just did so and I know why a filling tray would be used! It is not easy to fill a truffle completely without an air pocket. The tray would presumably allow you to force filling into the shell with the weight of the tray holding the shell in place, allowing you to fill it without air and to clean excess filling from the top of the tray rather than the sides of the truffle shell. I am sure that with practice it is doable, but after this experience I would definitely like to find a filling tray that matches the Keller brand.
I spoke with Tamara who said she was going to refer me to a company in Montreal (she was headed into a meeting), which I'm guessing was Chocolat Chocolat. I contacted them and they don't sell them, but it raises another question regarding the advantage of using them. BTW, Albert Uster sells metal trays for their truffle shells (looks like at least $400 for filling and sealing trays, excluding shipping) and Pastry Chef has a plastic one ($60) for their truffles (Dobla brand), which are a different brand than that sold by Qzina, which has an office in Vancouver where I live.
The only other reference on the net that I found was a comment by someone who suggested that the trays were difficult to use. However, the book I have says they are major time savers. So other than locating trays that match the Keller brand, I was curious to know whether people who make truffles with premade hollow shells use trays or why they don't use them.
Does anyone know who sells filling and sealing trays that match the Keller made truffles? I've read that there is variation in truffle hole openings and trays have to be matched to truffle shells.
I've read quite a bit on this site, but not seen info that would explain how to print the logos found here: http://www.chocolatceleste.com/
Do you know how she has printed a logo with white that only partially cover the surface on dark chocolate?
