Hi,I need to create window display with chocolate products and I'm trying to find suitable materials. It is quite warm and summer heat will melt everything if it is real product. It should look good,…Continue
first of all thank you very much for the support and detailed recommendations. I apologize for long silence as I was trying to get consistent results and also producing for local festival. It all went well. My summary will be the…"
One thing to keep in mind is that the temper points the manufacturer recommends are designed for different equipment than what you're using - they should be used as reference points, not benchmarks.
One thing that occurs to me is that…"
"Thank you Steve for the response and detailed reply!
I also spread my chocolate on a sheet pan and let it set but without cooler and yes, always fresh chocolate for seeding. I'm starting to think (based on feed backs) that the problem…"
"I re-temper chocolate in my Delta on a regular basis. Beginning with the end of the previous tempering/working batch, I always spread my left over chocolate on a 1/2 sheet pan and pop it in my cooling cabiinet (re-purposed TRUE beverage cooler with…"
Thanks for your response.
My problem is that I am following the temper curve on my chocolate packaging as closely as possible [ see here: http://www.cacao-barry.com/cafr/438 ]
On the machine, I'm using a programmed melt…"
What are you currently doing (process), and when you say it fails, what does that mean?
In theory, there should be no problem in re-tempering, assuming that you are getting a good temper in the first place."
I am not sure it will help you a lot but for fake food products I'd look at Japanese companies as there it is extensively used. There it is called: sampuru (サンプル) ... they use the English word "sample" but turn it…"
Hi,I have few molds for sale, excellent condition. $18 each plus shipping at your cost.logs - 4 molds (20 pcs each)coffee - 1 mold (21 pcs)cherry - 3 molds (21 pcs)bar - 4 molds (3 each)Thanks.See More