The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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 Beth Bromund Sep 13, 2013. 10 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

 

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Latest Activity

Andy Ciordia replied to Andy Johnson's discussion Problems using Confectionary Guitar
"Any temp. Just get it melted in a microwave and slather it on your base. The goal should be making it very thin. Just enough to add a minuscule amount of stability. So scrape off what isn't needed."
Aug 22, 2013
Laura Marion replied to Andy Johnson's discussion Problems using Confectionary Guitar
"i know this convo is old now but I have found it very informative I would like to know more about the untempered food. At the moment I use tempered chocolate but sometimes I find it very hard to cut I think I must be spreading it to…"
Aug 22, 2013
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
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
Jeff Stern replied to Andy Johnson's discussion Problems using Confectionary Guitar
"Your slabs being too hard could have two causes; either the formulas are off making the ganache hard, or your slabs (and perhaps ambient temperature) are too low, or a combination of the two. Ideally, you should be able to cut your slabs with no…"
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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