The Chocolate Life

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Andy Johnson
  • Female
  • Phoenix, AZ
  • United States
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Andy Johnson's Discussions

Chocolate Transfer Sheets and Curved Molds

Started this discussion. Last reply by Joana whittingham Mar 18, 2012. 3 Replies

Has anyone got a trick or technique to use standard chocolate transfer sheets in a curved mold such as an easter egg or sphere mold?   I am trying to figure out a wall to "pre decorate" easter eggs…Continue

Tags: easter, egggs, molds, sheets, transfer

Packaging Source needed for die cut box inserts

Started Jan 23, 2012 0 Replies

Does anyone have a good US source for the die cut box inserts for a truffle/praline box--- the kind that the round or square chocolate  "fits" directly in the cut out on the insert--- I need to keep…Continue

Problems using Confectionary Guitar

Started this discussion. Last reply by Jeff Stern Jan 23, 2012. 5 Replies

I seem to breaking a lot of wires on my guitar-- I am using it only for ganaches, but am still getting broken wires and ganache that is splitting and cracking with the wire pressure.  Am I putting…Continue

 

Andy Johnson's Page

Latest Activity

Andy Johnson replied to Rebecca Flynn's discussion FOR SALE SELMI PLUS A-1300 W/ENROBER AND 300/400 3METER COOLING TUNNEL in the group Classifieds - For Sale or Wanted
"We might be interested in the whole lot. Please email me at info@bellefleurchocolate.com Thank you Andrea Bakus"
Sep 19, 2012
Andy Johnson replied to Mindy Fong's discussion Chocolatiers = Re-melters?
"Ok, this discussion is getting pretty old......let's wrap it up and close it out.   Bean to Bar producers or creative  pastry chefs crafting chocolate confections from wonderful chocolates--- we are all artisans making…"
Apr 8, 2012
Joana whittingham replied to Andy Johnson's discussion Chocolate Transfer Sheets and Curved Molds
"Maybe try using it as a band, instead of an all over print. The band would fit into the mold and not buckle in awkward spots."
Mar 18, 2012
Andy Johnson replied to Andy Johnson's discussion Chocolate Transfer Sheets and Curved Molds
"So........how are these used inside the curved egg mold?  Not sure what you mean here?  "
Mar 18, 2012
Monique Moussan replied to Andy Johnson's discussion Chocolate Transfer Sheets and Curved Molds
"Hi Andy, Take a look of these plastic grill for decoration with variety of designs if it can help you with the decoration of the easter eggs. Here an example of 3 design I chose for you and there is a lot more"
Mar 17, 2012
Andy Johnson posted a discussion

Chocolate Transfer Sheets and Curved Molds

Has anyone got a trick or technique to use standard chocolate transfer sheets in a curved mold such as an easter egg or sphere mold?   I am trying to figure out a wall to "pre decorate" easter eggs in the molds with transfer sheets.   PCB Creations has terrific blister molds with the transfer decoration in the actual mold-- they are beautiful but when I tried to order them they informed me that that product has a colorant in it that the FDA did not approve and they can not ship them to the…See More
Mar 16, 2012
Andy Johnson replied to Roy Greenhalgh's discussion small chocolate climate control display for Fair events?
"I have sturggled with the same challenge.  The weather gets warm and I can't do my chocolates at Farmer's Markets and Fairs---I think a table top cigar Humidor would be a good thing.   They are small,  portable,and will…"
Mar 16, 2012
Andy Johnson replied to Heidi Caren's discussion FOR SALE: PERFECT EQUIPMENT ENROBER in the group Classifieds - For Sale or Wanted
"Hi Does the enrober have a blower unit for removing excess chocolate from teh top of the candies?"
Feb 16, 2012
Andy Johnson replied to Dirke's discussion Cocoa pods
"Check out   CHEFRUBBER.com   they have cocoa pods for sale under their "CHOCOLATE" catagory.   www.chefrubber.com   Andy Belle Fleur Chocolate"
Feb 15, 2012
Andy Johnson replied to Anjanette Moyer's discussion Hilliards Little Dipper Temperers For Sale in the group Classifieds - For Sale or Wanted
"Are either still available?"
Feb 5, 2012
Andy Johnson replied to Anjanette Moyer's discussion Hilliards Little Dipper Temperers For Sale in the group Classifieds - For Sale or Wanted
"We may be interested in both of them..........where are they shipping from and how old are they?  and can you provide me with you email address so I can make an offer on them directly to you?   Thanks"
Jan 27, 2012
Andy Johnson posted a discussion

Packaging Source needed for die cut box inserts

Does anyone have a good US source for the die cut box inserts for a truffle/praline box--- the kind that the round or square chocolate  "fits" directly in the cut out on the insert--- I need to keep the chocolates immobile for shipping and the plastic trays allow too much "wiggle" of the chocolates during shipping ThanksSee More
Jan 23, 2012
Jeff Stern replied to Andy Johnson's discussion Problems using Confectionary Guitar
"You let it sit until dry. The reason to use untempered chocolate is in part because it will be softer and less brittle on cutting, but also because as you are spreading the chocolate and moving it around, you are helping crystallize it as it cools.…"
Jan 23, 2012
Andy Johnson replied to Andy Johnson's discussion Problems using Confectionary Guitar
"Thank you all  for the great advice-- As for the untempered foot...........doesn't it stay too "sticky" or do you let it sit overnight.  "
Jan 23, 2012
Omar Forastero replied to Andy Johnson's discussion Problems using Confectionary Guitar
"I had this issue last year making pate de fruit. Eitherway, pressure builds up on the strings like you mentioned at the end of your slab. What I do now is I cut the slab in half and place each one at the beginning of the strings.…"
Jan 23, 2012
Daniel Herskovic replied to Andy Johnson's discussion Problems using Confectionary Guitar
"If you are cutting just ganache you should not have problems. As Jeff said, make sure your foot is very thin. I prefer to use untempered chocolate for the foot as it cuts betters. Second, when you go to cut your ganache, slide the ganache slab near…"
Jan 22, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chocolate in Paris
My favorite chocolate is:
El Rey Apamante

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At 1:05pm on January 1, 2012, Monique Moussan said…

Hi Andy, first Happy New Year!

The site is www.lagunawholesale.com and go to

http://www.lagunawholesale.com/category.jhtm?cid=30

You will find a variety of frames and Guitar cutter.

 
 
 

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