Equipment advise
Posted in: Tech Help, Tips, Tricks, & Techniques
I would get the Delta or the x3210 and if I can get it at the price that Paul John Kearins did.
If they are priced evenly, then which one to pic?
Forum Activity for @Mattias Blom
Posted in: Tech Help, Tips, Tricks, & Techniques
Equipment advise
Posted in: Tech Help, Tips, Tricks, & Techniques
Is there a larger bowl that can be purchased separately for the smaller $500 range temperers like one can do for the larger ones?
Equipment advise
Posted in: Tech Help, Tips, Tricks, & Techniques
Priceless advice, thank you! . . . although I look on their site just now and the price is $2099:(
How long ago did you get yours?
Equipment advise
Posted in: Tech Help, Tips, Tricks, & Techniques
The Delta was my first pic, but then I thought about just having a melter that would keep it at specific temperature, the issue would be that I still would have to agitate the chocolate with the melter I am guessing? It would defeat the purpose if that is the case. Currently I can get the chocolate to 88f and keep it in temp. then do what I need to do fine, but I am tired of the stirring and the time it takes, with pouring into molds I can keep stirring while doing it, but with truffles and enrobing it gets too messy.
Equipment advise
Posted in: Tech Help, Tips, Tricks, & Techniques
Hello,
I am curious about opinions when it comes to temperers/melters.
My need is melting/agitating to a specific temperature and then keep it there until/during molding/enrobing.
A melter not agitating the chocolate will make it set unwillingly no? I am trying to get something that will relieve me from stirring my tempered chocolate while I am molding/enrobing. the size for each batch would be under 12lb.
Thank you.
updated by @Mattias Blom: 04/10/15 02:58:07PM
Balsamic, Olive oil inclusion to chocolate bars
Posted in: Tech Help, Tips, Tricks, & Techniques
And I appreciate your work here very much, it is the most comprehensive forum online.
I reduced the balsamic today and it worked much better, just reduce until enough water has evaporated, but not far enough so it get too thick.
Flavored E.V olive oils are next, any thoughts from members is much appreciated.
Keep in mind I am making bars, the previous answer from Clay might be the only way around including Olive oil since they would not set with the whole bar having Olive oil as an inclusion.
Balsamic, Olive oil inclusion to chocolate bars
Posted in: Tech Help, Tips, Tricks, & Techniques
That is actually what I meant regarding the balsamic having some water content such as the agave you mention; and therefor makes the chocolate to thicken/seize. I am assuming that is what the issue is. De-hydrating and go from there seems to be the better option like you suggested.
Never heard of Zotter but will look them up.
Thank you for the input and taking the time, appreciate it.
Mattias
Balsamic, Olive oil inclusion to chocolate bars
Posted in: Tech Help, Tips, Tricks, & Techniques
I appreciate the suggestion, that might be something I will try, I have dehydrated things like sirracha so it should work fine with balsamic as well.
What about the possible options if I stick with the liquid version?
Is there a favorable thinner aside from butter that would not interfere with the flavor too much and will still make the bars set up?
Lastly, has anyone worked with olive oil as an inclusion?
Since canola oil supposedly works ok with blending chocolate one would think E.V olive oil should be fine, but it might have the same result as the balsamic I am using, it doesn't seize exactly but turns to a thick pudding if too much balsamic is added, it has some water content in it I imagine so maybe it does "seize".
Balsamic, Olive oil inclusion to chocolate bars
Posted in: Tech Help, Tips, Tricks, & Techniques
Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?
I have been using a 25 year old high end balsamic with great results as far as taste goes,
however if I add a little more balsamic than I have been then it turns too thick to add to molds.
I imagine adding some fat content like butter or coconut milk would thin it and make it more workable. I have read about adding oil to chocolate, is there a trick to adding olive oil to chocolate for bars? Keep in mind that I am not making fillings or truffles, I need to have the chocolate set for bars in all the circumstances described above.
Any input would be greatly appreciated.
Thanks beforehand,
Mattias
updated by @Mattias Blom: 04/12/15 05:45:41AM
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks guys!
Didn't know the pound plus was made by Callebaut, I have been snacking on that one for years, have some in my pantry right now, coincidentally I have been using Callebaut 811NV for my bars, even bought some more from Gygi in Utah yesterday.
Wholesale prices?
Posted in: Tech Help, Tips, Tricks, & Techniques
What places did you contact?
Would love to know of more options.
Thank You!
Keeping chocolate in temper
Posted in: Tech Help, Tips, Tricks, & Techniques
Did anyone answer the question about cooling (to 80F) in a ice bath?
Is there not an issue of it cooling down too fast in that case?