"Thanks Corey. For all other interested parties, this item is sold!"
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Max McConaghay replied to Max McConaghay's discussion CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT) in the group Classifieds - For Sale or Wanted
Thomas Snyder replied to Max McConaghay's discussion CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT) in the group Classifieds - For Sale or Wanted"I know I'm third in line to say I want to purchase this, but I want it too!!! If the other two people don't pan out, you can email me at cornerstonegourmetcandies@gmail.com
Thanks!!
~Tom"
Max McConaghay replied to Max McConaghay's discussion CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT) in the group Classifieds - For Sale or Wanted"Hello Corey and Christopher,
Contact me at Max@SaintJacquesChocolat.com. This kit is for sale to the first serious buyer :)"
Christopher M Koshak replied to Max McConaghay's discussion CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT) in the group Classifieds - For Sale or Wanted"Hi Max
I'll take it!"
"Another source for good chocolate melters http://ipfco.com/Chocolate%20Melters.htm"
Corey Meyer replied to Max McConaghay's discussion CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT) in the group Classifieds - For Sale or Wanted"Max,
We are very interested in finding out more. I think this could make our lives much easier. Can you contact me directly or I would be happy to do the same. Thank you!
Corey"
Max McConaghay added a discussion to the group Classifieds - For Sale or Wanted
CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
We are selling our Confectionary Coating Pan Attachment Kit, used with a 4 qt. or 5 qt. Kitchen Aid mixer. Perfect for coating nuts, truffles, and a wide variety of confections with tempered chocolate and other coatings. Great for sugarcoating almonds and dried fruits. Originally bought for $699.99 from www.PastryChef.com. Selling kit for $350.00, plus shipping. Kit includes the coating pan and incline stand. Very well maintained and in excellent…See More
Max McConaghay joined Clay Gordon's groupClassifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
ramya replied to ramya's discussion Best chocolate blocks in the group Chocolate In India" Hi suresh, welcome to "CHOCOLATE IN INDIA". Thank you for your reply. Anyway i am very happy that a talking member joined here, most of the others are mum, except Sanjay and some times Balpreet.
…"
Mim replied to George Trejo's discussion Freezing Chocolates"I follow the freezing direction from Peter Greweling's book (Chocolates & confections - formal, theory, and techniques for the artisan confectioner) which works really well: 1. Pack the chocolates in sturdy containers and fill as much as…"
Sanjay Sett replied to ramya's discussion Best chocolate blocks in the group Chocolate In India"@Suresh: Is than an Indian brand?
"
Jeff Stern commented on Jeff Stern's blog post Ecuador's Super Cacao"Yes, Sacha Gold-Jeff Sheedy and George Loquavam, don't know BK Matlick. Actually, rumor has it now that this is a variety of cacao perhaps from Colombia. Have heard both positive and negative comments on the beans, and haven't yet tasted a…"
Gifford Laube commented on Jeff Stern's blog post Ecuador's Super Cacao"Are these the Sacha Gold trees? Is this BK Matlick's project?"
Valerie Herskowitz replied to George Trejo's discussion Freezing Chocolates"I have a question about defrosting the frozen chocolate. I did a fairly large batch at the beginning of the week, froze them in air tight containers, but when I took them out, they were full of condensation. Should I have transferred them to the…"
Kris Schoofs replied to Kris Schoofs's discussion Problem unmoulding airbrushed chocolates"Thanks for the suggestion. Lowering the temperature might indeed solve my problem. I'll give it a try very soon, but I have a good feeling about it."
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Events
Forum
Tempering Machine VS Melter
Started by Lawrence danielka in Opinion. Last reply by Arun Bhargava 3 hours ago. 7 Replies 0 Likes
Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue
Freezing Chocolates
Started by George Trejo in News. Last reply by Mim 6 hours ago. 18 Replies 0 Likes
I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen? Continue
Problem unmoulding airbrushed chocolates
Started by Kris Schoofs in Tips, Tricks, and Techniques. Last reply by Kris Schoofs 11 hours ago. 2 Replies 0 Likes
Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any…Continue
Best Drizzling Method?
Started by Laura B in Tips, Tricks, and Techniques. Last reply by Laura B 20 hours ago. 3 Replies 0 Likes
Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make. I'm currently using a Rev Delta temperer, with a ladle to fill…Continue
Tags: topping, decorating, drizzling
Washing Strawberries
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Karen Blueberry yesterday. 6 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
Premade truffle shels- necessity or copout?
Started by Chocolate Luv in Opinion. Last reply by Brad Churchill yesterday. 16 Replies 0 Likes
Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I…Continue
Emerging Chocolatier with questions.
Started by Evan Langendorf in Opinion. Last reply by Brad Churchill yesterday. 12 Replies 1 Like
Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue
financing a chocolate shop
Started by Clarah Manuhwa in Chocolate Education. Last reply by Clarah Manuhwa on Monday. 4 Replies 0 Likes
I know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upon a lot of factors including location and size. Any information would be very helpful to plan ahead.Continue
Choosing the right chocolate?
Started by Mike Mills in Opinion. Last reply by Clay Gordon on Monday. 3 Replies 0 Likes
Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we are currently looking at suppliers of raw materials and I was absoluteley astounded by the sheer number of…Continue
melanger necessary?
Started by beth campbell in Tech Help. Last reply by beth campbell on Monday. 14 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
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Blog Posts
Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 0 Likes
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
Continue
Starting slowly - Picked up a free granite slab this morning!
Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments 0 Likes
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…
Continue 3D Chocolate Easter Egg Art
Posted by redman on March 28, 2013 at 10:41am 0 Comments 0 Likes
As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…
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