@kerry
• 7 years ago
• comments: 0
Posted a response to
"Looking for a small guitar"
"Wim:
Thanks @jim-dutton and @kerry for the extensive help. I am really starting to get a good view on the pro's and con's of guitars and this small..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Looking for a small guitar"
"I have a small Dedy - it's a beautiful thing! The large Dedy was as well - it's in use elsewhere these days. I know that one of the eGullet Matt's..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"What is the point in paraffin wax?"
"Paraffin was commonly used in home made chocolates when I was a kid to avoid tempering - it is not used in chocolate these days.
"
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Release / Separation Marks"
"Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks.
Some discussion -..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"I used a couple of large metal egg molds - I crumpled some foil then covered the crumpled foil with more foil. Poured the syrup into the foil in..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"
Disappointing crystals at room temperature- the picture on the right.
Much improved at 30º C. Wish the pictures did a better job of showing how..."
@kerry
• 7 years ago
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@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"I've started playing - just halves so far - I have one that is a room temperature and another that I am crystallizing at 30º C as I read that..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Hello from a newbie in Wisconsin"
"Yeah - those huge honking pieces they sell at various places are not my idea of a 'proper' truffle. Lazy man's truffle - got tired of scooping and..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Hello from a newbie in Wisconsin"
"I've never completely convinced myself that I clearly know what a truffle is vs a bonbon. I tend to think of the little (and I do mean little) one..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Colored Cocoa Butter stayed in the mold"
"
Looks perhaps like your chocolate was over crystallized and relatively cool when you put it behind the colours. Having it as warm as possible will..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Tempering tips for the tropics"
"Matt,
I would suggest a bit of time in the fridge when the chocolate is beginning to show signs of crystallizing around the edges - when it starts..."