"Yes I have! In fact I sent them an email just a few hours before this post and a, waiting their response. I have the items in my shopping cart, just wanted to see the sources anyone else had, but thanks for the confirmation! :)
Erica"
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Erica Rodriguez-Anthony
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Erica Rodriguez-Anthony's Discussions
To add extra cocoa butter OR NOT? (When tempering real chocolate)
Started this discussion. Last reply by Mark Wightman Apr 28, 2012. 3 Replies 0 Likes
Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my new chocolate tempering machine. My question is when using the…Continue
Help with chocolate setting (Bittersweet) (PICS)
Started this discussion. Last reply by david smith Mar 30, 2012. 13 Replies 0 Likes
Hi! My name is Erica, I live in FL and I'm happy to be here! This is my First Post and I have a problem/question....I usually use Merckens Candy coating when making my chocolate, but now am…Continue
Erica Rodriguez-Anthony's Page
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"Can anyone suggest an online retailer where can I buy a kit of many different cocoa butter colors?
Thanks!
"
"I am also looking for used polycarbonate chocolate molds and/or MAGNETIC molds. My email is clipzer@hotmail.com. If those that are willing to sell could contact me directly. If not, does anyone know where to buy new at the best price??? Thanks…"
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This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Mark Wightman replied to Erica Rodriguez-Anthony's discussion To add extra cocoa butter OR NOT? (When tempering real chocolate)"You don't *need* to but you may choose to. Depends on how fluid the chocolate is to start with and what the application is. I sometimes thin chocolate with cocoa butter when I am hand dipping to getter a finer coating. Like…"
"Thank you for the response and you made me laugh. I may be a beginner, but I know thats not cocoa butter."
George Trejo replied to Erica Rodriguez-Anthony's discussion To add extra cocoa butter OR NOT? (When tempering real chocolate)"No you don't need to add extra cocoa butter to a couverture.
Also, that's not cocoa butter in your photo, it's white chocolate."
To add extra cocoa butter OR NOT? (When tempering real chocolate)
Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my new chocolate tempering machine. My question is when using the dark chocolate block, or even if it were milk chocolate, would I need to add extra choco butter during the tempering process?If so, when and how do I do this? The cocoa butter also comes in a block brick form, (not powdered) so when and how would I incorporate this??(PS. I am using the Revolation 2…See More
david smith replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)"Candice_Davis@barry-callebaut.com is the email for the customer service rep for the US. Contact Candice and she can direct you. I would assume as long as you have a tax number, she can sell to you directly as she does to me."
"Thank you so much for the suggestion! Can you please tell me where I can get the "Myrcryo from Barry Callabaut" you are referring to? Thanks in advance."
david smith replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)"I have not worked with the machine you purchased, but if all else fails, you could try Myrcryo from Barry Callabaut. Works like magic every time. Heat chocolate out of temper, let cool to 35C, add the powder (cocoa butter actually) and…"
"Thanks for the feedback Kerry and Kathryn! I tried again yesterday and the same thing happened with my chocolate covered pretzels. I will try a different chocolate, then try the 68 degrees. Thanks!!"
Kathryn James replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)"Having your room temperature at 68 degrees F is the ideal. I would suggest trying again, let the chocolate set with the room at that temperature, and see if that takes care of the problem."
Kerry replied to Erica Rodriguez-Anthony's discussion Help with chocolate setting (Bittersweet) (PICS)"I used to have a sinsation - which is what has become the revolation - but I don't recall it having more buttons than just one for milk, white and dark - so not quite sure what the seed method #1 vs #2 refers to. I assume the ghiradelli…"
"What exactly are the " make-up remover pads from walmart (less than $2 a pkg). They are soft cotton but don't leave the little fuzzies the balls do." Do you have a pic?"
"I used dark chocolate setting (108 default point) then I did seed method #2 but then changed it to seed method #1 mid cycle.... maybe thats where I messed up. I shouldnt have done that.
Oh also, I used Ghirardelli chocolate, but wanted to ask if my…"
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