"Here's the blurb on the back of my box cards:
Our chocolates are freshly made—and best eaten within two weeks. They are crafted with fresh cream, natural ingredients, and real fruit, rather than the hydrogenated fats, preservatives, high…"
I've got a REV 2 that I would sell for$375 plus shipping (from Kalamazoo, MI). It is gently used, and in good shape. It comes with an extra baffle, and some extra scrapers. Contact me at my e-mail address if interested, and we'll…"
"Mama Ganache" in California sells fair trade organic wafers on their website by the pound (you'll have to set up a wholesaale account to get a better bulk price, but that's pretty easy). Other companies such as Ciranda…"
Not vastly better, but J.M. Swank Company (800-593-6375) sells Wholesome Sweetener sugar (organic & certified vegan-not filtered through bone char) in 50 pound bags. I use more Demerara than ECJ. Last batch was .88 per pound ($1.38 after…"
"I think that if you reduce temperature you'll have problems with the cocoa butter separating and it may become oily. I feel that the blend idea is best. But having said that, blending between suppliers has proven "interesting" for me.…"
"Thanks so much for all your thoughts. I keep the humidity lowand relatively constant in the shop, so I'll try over-tempering. I'm running it in a Chocovision Rev Delta, so it is automatically heating up to reduce over-crystallization every…"
"My experience is that white chocolate is either too viscous or too thin, so I've found it best to mix my own blend from two brands, one very thin, one more viscous. This allows me to modulate when thicker is better (ganaches) and thinner is…"
"I usually have the opposite problem with white. I have to add cocoa butter to thin. As Cheebs says, cool it more. If that doesn't work, if you have much humidity, it will naturally pick up moisture and that will thicken it. "
"Opposite of thinning: reduce temperature for a while. It will shorten your working window as the chocolate will continue to thicken, but that sounds like the only viable alternative. Adding more solids would require re-refining."
I've recently started using a different supplier for my white couverture (Agostoni).When the chocolate is in temper, the viscosity is too thin to coat enrobed items (especially weak on outside corners). I've used a touch of additional heat & cocoa butter to thin down overly viscous chocolate before, but have not encountered the opposite problem.Does anyone have any suggestions for how to thicken overly viscous white chocolate? Will the addition of more milk powder do it? Anyone with…See More
"Thanks George. This works well for simple drizzles. Some of my elements are more complex pipings that I want to stand higher off the truffles (and sometimes I have an additional dusting or other garnish that I want to adhere only to this element (so…"
I've recently had some problems with chocolate drizzle blooming. Typically, I don't use tempered chocolate as a drizzled garnish on truffles, because it is more likely to separate and fall off the piece when it crystallizes (and…"
I do have a substantial amount of chocolate on hand at current time. I did get a big shipment in while we were communicating. I am very interested in your 65 and 70 percent and likely to purchase from you in the fall. maybe earlier... I hope to visit first week of May. I'll get back to yo.
I suggest that we communicate more directly. My email is Mimi@grocersdaughter.com
thanks so much Dale. I really look forward to meet you! thanks, Mimi
HI Dale, I hope you had great Valentine's Day sales! I am heading to Grand Rapids the first week of May where I will visit Patricia's Chocolate in Grand Haven. I might be able to swing by to see your production if invited by you. Know that you are most welcome to come see what I do. Collaboration is one of the things that make working with chocolate fun. I hope to receive your samples in the mail- I am very happy to send you a check to cover cost or pay however you need me to! Have a great day!
I don't think she is going down for a while and I'd much rather have the samples sooner than later. i'm expecting a large shipment from one of my providers in a few weeks and If I really like what you have to offer I might reduce my order. Thanks.
Hi Dale, I'd like the larger quantity if doable. I would want to both taste and re-temper and taste to really assess the quality for me. You can either just bill me for cost with the shipment or I can pay you on paypal or pay by credit card. Thank you. I look forward to collaborating more in the future. My assistant Cile is often in Kzoo where her parents reside and I know that she will stop in to say hello and purchase your your confections for us to try.
I am really excited about potential future collaborations!