Chocolate Artist Software/Printer

Replies to This Discussion

Permalink Reply by david roberts on June 2, 2012 at 1:51pm

Hi Glenn i use super white candy melts from merckens, i tried the ones from wilton but did not find the picture was perfect plus did not taste as good. once i get my head around this site will upload some pics. This was one of my earlier efforts but as you can see the picture is so clear.

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Permalink Reply by Glenn Knowles on June 2, 2012 at 2:00pm

That looks great! I'll have to try some of the melts.  Right now I use white chocolate and blend a little bit of white cocoa butter to lighten the colour from yellowish that most white chocolate couverture is. 

Attachments:

• IMG_2779.JPG, 2.3 MB
• IMG_2807.JPG, 2.2 MB

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Permalink Reply by Debra Fleck on June 2, 2012 at 2:34pm

If you are making a high end product, then the candy melts compromise the product.  Compound chocolate is fine if the product is run of the mill quality.  I blend white chocolate with cocoa butter and just plain everyday light oxidizes the white chocolate and the creamy yellow goes white.  I use to add white coloured cocoa butter and realized it was a waste of time.

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Permalink Reply by david roberts on June 2, 2012 at 3:43pm

To be honest Debra once i master the art of the airbrush etc then i will go down the road of white chocolate and cocoa butter, it seems to work for you, just trial and error i suppose i just find the melts at the mo straight forwards no tempering required. Only been going since January so still a novice. If you do use the melts Glenn dont slake them down with cocoa butter, theres no need,put the melts in mould in lieu of the white choc and let it set takes around 5-7 mins, then pour the flavoured chocolate in, pop in the fridge for around 40 mins, i then pop them for 5 mins in freezer, the reason i do this is the melts do not shrink as much as chocolate in the fridge. then demould as normal

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Permalink Reply by Glenn Knowles on June 2, 2012 at 8:59pm

Thanks for the hints. I've tried air brushing white over the transfer sheets without success, so have found the white chocolate option to be the most effective.

Best,

Glenn

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Permalink Reply by Debra Fleck on June 2, 2012 at 11:28pm

You cannot airbrush the chocolate-artist (Deco) sheets, but airbrushing the cake art sheets should work.  David is right in that "just do what works" and progress as experience comes.

I have done thousands of customized bonbons and I am very disappointed with Deco artists chocosheets. They need to double the spray on the sheets because the ink always saturates the spray then dries and sticks to the sheets.

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Permalink Reply by david roberts on June 3, 2012 at 2:37pm

I agree Debra the deco sheets are not the quality you would excpect, being as i purchased a job lot package ( never again ) reading these posts encouraged me to try chocolate world, what a difference.

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Permalink Reply by Debra Fleck on June 3, 2012 at 2:46pm

David, what are the ingredients listed for your chocosheets? I am wondering who Chocolate World is using for their supplier. The cake art sheets are: water, cornstarch, sugar, cocoa butter, citric acid, bamboo fibre, soya lecithin, vanilla flavour. 

 

Permalink Reply by david roberts on June 7, 2012 at 3:49pm

Hi Debra exactly the same ingredients, so must come from the same company these are made in Holland, loads better than the ones from Deco.There called Bobbon sheets on the box.

 

Permalink Reply by Dianne Trinque on July 23, 2012 at 2:42am

Can this program be used to make my own chocolate transfer sheets to be used on hard ganaches, or is it something that is strictly used with magnetic molds?  If this program doesn't have that capability, is there any other program that can do that?

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Permalink Reply by Debra Fleck on July 23, 2012 at 9:48am

These can be used just like any other transfer sheets you would buy  ie. PCB, Chef Rubber etc.  You do need to use a white backing to make your image show. If not the image gets lost in the dark chocolate.

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Permalink Reply by Solis Lujan on July 27, 2012 at 12:55am

Has anyone use gold metallic ink transfers on dark chocolate?

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