Bayla Sussman's Page

"Instead of cotton balls, try cotton dish towels. The very thin ones work well. We use the warming cabinet, then wipe away residue. Seem to work pretty well. We don't wash every time."

"I use fruit purees, but they have to be reduced. I use cream and/or butter so I don't have many suggestions for you. I know of some folks who use coconut oil or even vegetable oil, but I have no recipe. Sorry."

"Are you molding your shells? Or were you planning to pipe or scoop them? Have you tried reducing a puree?"

"I have a wheel based temperer. When you change over, if you can store the pan in a warming cabinet; then tempering doesn't take forever. Then we usually wash up the wheel and the little spout/waterfall, whatever it is called.…"

"Are you using colored cocoa butter? "

"Funny, I didn't know there were 'friends' on this site. Thanks."

"Have you tried making your bark thin and sprinkling the inclusions onto it?  Like mendiants, very large mendiants."

"Have you tried Harold Guttman? I think you have to get a full case from him, but he deals directly with mills and he will send you samples of possible papers before you commit to a large order. His contact info: 800-203-9213 fax…"

"Magriet, Mycryo does have its place.  Once in a while there isn't time for a proper tempering (I use a large warmer) and the Mycryo helps.  Just don't over use it; don't rely on it.  And don't use it for white or…"

"David, I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at…"

"I love my ACMC's. I think Sebastian's advice sounds good. Are you adding the seed too early. Is it too melted by time you get to the right temperature for crystalization? Once you get it, the fun will be back. Sometimes it gets so humid…"