Hello,
We just released a new campaign trying to crowfund our new visual identity, please please please try to help us, even sharing the campaign in social networks can help us a lot.
Thanks
Well proportions depend on the type of chocolate and how much cocoa butter it has, what other ingredients you use with water content, shelf life you want and how hard you want it to set.
e.g. For molded bonbons I've used up to 1/1.5 heavy cream to chocolate for milk chocolate 45% with success (and even 1.4 for dark 70%) with 3 weeks shelf life, using invert sugar to lower water activity. Of course for dipped confections It would've been impossible to do the same. You just need to get a very good understanding of the theory behind the ganache system.
If you don't want to add more cream you can indeed use cream with less fat content and try to counter water activity with inver sugar instead of cane partially or even totally (provided its not a lot). Also remember that the texture of the ganache will change too with less dairy fat in it.
It is technically possible to use a 15% cream, but you have to consider that you are actually using way more water in your ganache and that would impact seriously in the shelf life.
What problem are you experiencing? Maybe there is another way to solve it.
What we normally do is put our boxes in ziplock bags and transport them in a cooler. During very hot days we put blue ice bags in the cooler too (but outside the ziplocks obviously).
No, the first baffle went badly uncalibrated one day (it registers like 6ºC less than it should), never worked again the same way as new and now it's unusable, if I tell the machine I want to work my chocolate at 25.5 (in order to be really at 31.5) it won't accept such low value. I did use a lot the extended temper mode with this one, so I used to have the machine running for 8 hours or so when it was working OK.
The second baffle (holey baffle) uncalibrated like 5 uses after it was new, but only registers 4ºC less than it should, this one also has never worked like new again, with this one I never had the machine on for more than 3-4 hours. I am still using this baffle with manual temper mode using my own values but I don't know if it is going to get worst someday. Also now I can't even use extended temper mode because once an hour the machine will try to reach 35ºC which will actually be 39º.
It may be some component inside or maybe I am just very unlucky and got two faulty baffles.
Sadly tried all the electricals with no strange results, baffles still uncalibrated. Seems like I will just have to pay for the new ones.
Thanks a lot to both of you. Going to try both things.
First I will try to check if voltage is Ok and if that is fine check for interference.
Now that Kerry mentions motors there are times that I use a paintbrush in the room next to it. Going to have to try unplugging everything and pluggin one by one I suppose.
Hmmm never thought about it. Microwave is next to it (connected but not in use at the same time). Refrigerator is about a meter away, Air conditioning machine is about 1.5 mts away. Same distance induction hob and electric oven (convection). Also machine is over a marble countertop, and below it there is a voltage converter 220->110 where the machine is connected.
I am not normally using any other electric equipment (except for air conditioning wich I use at low power when using the machine) when working with chocolate but they are indeed connected.
Do you think any of this equipment can mess with the baffle thermometer? Didn't know rev system was affected by RF.
I bought a Rev Delta from amazon last year. First uses went fine, but this year I needed to move to a new place with air conditioner (here in Peru is summer). First use I noticed the chocolate was not in temper and with a thermometer I checked the temperature of the chocolate, machine said 31.4 ºC "In Temper", all my other thermometers said 34 ºC "Your batch is ruined". I noticed the sensor was strangely not calibrated and it was detecting like 3-4 less degrees all the time. It was really strange. I thought maybe I got a faulty one. anyway I contacted customer service and they told me warranty doesn't cover external parts (what?) and that they will send me two new baffles as a courtesy but I would have to pay for the shipping (shipping cost they gave me was almost the same as buying the new baffles without shipping).
I then remembered I also had a new holey baffle stored, so I decided to work with that one while I decided if I was going to pay for the shipping of the "courtesy" baffles. First time use, fine, second one, fine, third and fourth ones fine. Fifth one, the nightmare ocurred again the baffle started detecting an 3-4 less degrees. I really don't know what to do now, maybe this has already happened to anybody here and can give some advice. Thanks in advance.
--- Edited by moderator - moved to a more appropriate category ---
Hello,
I also have the quota not appearing problem. Also tried to send you a private note but when I enter clay in the recipient box all I get is "No results".
Refrigerator is a humid place, I think it COULD hurt (but in a totally different way*), depending on how long you leave them there but could help you test if it is indeed the hot room what is breaking the temper or is something else. Try leaving them there for just some minutes.
*Too much humidity can produce sugar bloom but it would look completely different. So as a test to see if it is indeed the room temperature, it could work.
I would leave the AC at least until it cristalizes, it seems way too hot for me, I work at approx 21C.
Even after that and even if you succeed in making them look OK, you will need to store them in a cooler place, AFAIK chocolate continues it's cristalizing process for days and if you leave them in a place that is too hot they could lose snap.
How about your room temp? I once got bloom when chocolate didn't cristalize fast enough. (room was too hot)
I arrive very late at this discussion, hope still on time 
. I recently tried Fortunato No4 and considered a very good experience.
Soft and very subtle flavors. I have family that works making wine and have a vineyard, I used to go visit them when I was younger and saw wine making process. The chocolate took me back there, sometimes I felt I was smelling the inside of the stone bottles (botijas) with wine, but it wasn't something strong it was very subtle and forced me to try hard to remember. I don't know if it was because of that but I really liked it.
I also would say I found a well rounded flavor, gave me a warm feeling.
