"It's just a kitchen aid mixer with a panning bowl--they are commonly available.
What I have is a portable air conditioner, made a "mask" for it, and stuck on a length of flexible dryer vent hose.
With this set up, I can direct…"
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Edward J
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Edward J's Discussions
How I pan hazelnuts
Started this discussion. Last reply by Edward J Mar 9. 4 Replies 0 Likes
Cooling equipment.....
Started Feb 25 0 Replies 0 Likes
Currently I make about 18 varieties of 50 gram bars plus another 25 varieties of bon-bons. My volume on bars has increased now to about 200 per day, peaking at 400 day every now and then. I have…Continue
Making a large hollow figure
Started this discussion. Last reply by Omar Forastero Nov 18, 2012. 2 Replies 0 Likes
In getting ready for…Continue
Modifying molds....
Started this discussion. Last reply by Gap Sep 17, 2012. 11 Replies 0 Likes
Edward J's Page
Latest Activity
Kerry replied to Edward J's discussion How I pan hazelnuts"I grabbed a free standing air conditioner unit a year or so ago for doing just this - waiting for hubby to produce the interface for it. "
Felipe Jaramillo F. replied to Edward J's discussion How I pan hazelnuts"Edward, can you elaborate on how this works? Looks cool though. "
Lana replied to Edward J's discussion How I pan hazelnuts"Wow, that's incredibly clever. Edward, you have amazing idea!"
Edward J posted a discussionCooling equipment.....
Currently I make about 18 varieties of 50 gram bars plus another 25 varieties of bon-bons. My volume on bars has increased now to about 200 per day, peaking at 400 day every now and then. I have problems with my workflow in regards to cooling.Most of my bars are made with a "sandwich" (caramel, fruit, honey, etc), so the molds are cast with a thin layer, cooled, sandwich deposited, and capped off. Currently I trott out of my chocolate room 10 feet way to the hot kitchen with a tray of 4…See More
Edward J replied to Chocolate Lady's discussion Decorating Chocolates"The stuff I get from QZINA is certified Kosher--blessed by Rabbi Schlessinger himself.
I'd still love to know what is in that stuff.......... "
Edward J replied to Omar Forastero's discussion long shelf life fillings"Sounds like my type of operation........
You gotta go back and look at stuff 100 years old when there was no refrigeration
Candying
Drying
perserving
nuts
Caramel
Nougat based (including croquant)
Butter ganaches can be quite shelf stable if…"
Edward J replied to Marisa Baxter's discussion WARNING!!: National Chocolate Show / Chicago Fine Chocolate Show / Miami Fine Chocolate Show"I don't know what it is about chocolate that attracts all the scam artists. The first and last chocolate show I attended in Vancouver was a flop. Patrons were complaining about the entrance fees, and lack of vendors, but one of the…"
Edward J replied to Brad Churchill's discussion What Do YOU pay for chocolate?"Max Felchlin sells in pounds????????????
I'd love to get his stuff in, here in Vancouver, but no one wants to bring it in, and I can't find the head office to ask what minimum quantities they want for Vancouver.
Before you consider …"
Edward J replied to Brad Churchill's discussion What Do YOU pay for chocolate?"Like others have said, it all depends on volume. Chocolate is a commodity.
If it means anything to you, I buy aprox 1000 kgs per year. I'm paying around $12./kg for a good single origin 70%, and around $10.00 for a good 38% milk…"
Omar Forastero replied to Edward J's discussion Making a large hollow figure"Hey Edward,
You can avoid "Bleeding" by thickening the chocolate you are brushing especially over the edges and at the borders between two different colours. (it happens with small moulds as well) I would also thicken the layer of…"
Edward J posted a discussionMaking a large hollow figure
In getting ready for christmas, I've got plenty of smaller figures "in storage" for the time being, but now I need a few "super Santas" for display. Here's the mold, a two piecer, from Belgium. The marks on the rule are in inches, 20 inches is around 42 cm.…See More
Edward J replied to Giovanna's discussion Unwanted fragrances in potential new shop"Yup.
New ceiling tiles won't break the bank, nor are they particularily hard or time consuming to install, but the price can add up.
Shellac has a very nice property in that it blocks odours, it's also organic. Again, applying…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Lots of them
This is my second attempt at joining TCL. Io/o a small artisan chocolate shop in Vancouver, CDN. I also am a member and contribute daily to the forums on e-gullet and Cheftalk.
- My favorite chocolate is:
- no particualr favorites, but like a lot of them
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