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Jim Braunagel
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Jim Braunagel's Discussions

Caramel/roller cutter

Started this discussion. Last reply by Jonathan Edelson Jan 16. 8 Replies

I was wondering if anyone had successfully used one of these for ganache or pate de fruits. Three models that I've seen are around $200, $400 and $850 with the more expensive ones being able to cut…Continue

Seeding rev delta or any revolving bowl tempering machine

Started Mar 24, 2013 0 Replies

I was wondering if, when melting with buttons, users of the Rev Delta, seeded with a block of different chocolate to allow easy removal, when their chocolate only came in button format?Continue

Tags: seeding, Delta, Rev

 

Jim Braunagel's Page

Latest Activity

Jonathan Edelson replied to Jim Braunagel's discussion Caramel/roller cutter
"Please see my parts list above for a cheaper/more diy solution. 9 blades $25, rod $10, handles $14, spacers $7, nuts $4, giving a spacing of 1.375".  You would need to pay about $7 more for the spacers (and stack pairs) to get…"
Jan 16
Jim Braunagel replied to Jim Braunagel's discussion Caramel/roller cutter
"Thanks! 9 blades (plus rod) will cut a 12" toffee at 1.25 inch increments (leaving .75 inch) for $177.59.This would be the best deal so far and it appears to be the same or pretty close to the one that retails for $485."
Jan 16
Jonathan Edelson replied to Jim Braunagel's discussion Caramel/roller cutter
"Interesting about the pizza wheels getting caught. I guess I got lucky with the pizza blades that I selected.  They have a hub in the center, about 1/8" thick and 3/4" in diameter, with a 3/8" hole.  They ride perfectly on…"
Jan 16
Larry replied to Jim Braunagel's discussion Caramel/roller cutter
"I'd advise against using pastry cutter. We tried that and had terrible issues with the spacing between the blades. There is too much play in the accordion mechanism, and the wheels are wobbly.  If you do use one, the best thing I've…"
Jan 16
Guilt Chocolate replied to Jim Braunagel's discussion Caramel/roller cutter
"I'd be curious to know as well! Also, if something like this pastry cutter wheel set would work... In any case, when i use a knife, i rarely get a full cut in one knife length which requires lifting and moving (the 'frames' i use are…"
Jan 16
Jonathan Edelson replied to Jim Braunagel's discussion Caramel/roller cutter
"I have not had good luck with rolling cutters for ganache; the ganache tends to stick to the side of the roller.  However another chocolate life member has pictures showing good luck...as well as their home-made roller cutters.…"
Jan 15
Jim Braunagel replied to Jim Braunagel's discussion Caramel/roller cutter
"The vendor of the most expensive one said their cutter would work, but I was also looking for the opinion of someone on the forum who had used one and so far no one has responded. Assuming any of them might work, I would have thought more people…"
Jan 14
Lisa Morley replied to Jim Braunagel's discussion Caramel/roller cutter
"Hi Jim Did you get anywhere with this? I am thinking along the same lines of buying a caramel cutter to use for ganache slabs. Cheers Lisa"
Jan 14
Jim Braunagel posted a discussion

Caramel or roller cutters

I was wondering if anyone had successfully used one of these for ganache or pate de fruits. Three models that I've seen are around $200, $400 and $850 with the more expensive ones being able to cut thicker items.See More
Dec 3, 2013
Jim Braunagel replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"For those interested, I ended up emailing Keller directly and they have a tray for their truffle shells and they are shipping to Qzina for me."
Jun 5, 2013
Jim Braunagel replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"I wrote the above post before having tried filling the shells, but I just did so and I know why a filling tray would be used! It is not easy to fill a truffle completely without an air pocket. The tray would presumably allow you to force filling…"
May 30, 2013
Jim Braunagel replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"I spoke with Tamara who said she was going to refer me to a company in Montreal (she was headed into a meeting), which I'm guessing was Chocolat Chocolat. I contacted them and they don't sell them, but it raises another question regarding…"
May 29, 2013
Jim Braunagel replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"Do you know who sells filling and sealing trays that match the Keller made truffles? I've read that some there is variation in truffle hole openings and trays have to be matched to truffle shells."
May 20, 2013
Clay Gordon commented on Jim Braunagel's blog post Rev Delta seeding
"Jim - There is no harm leaving small amounts of seed chocolate in the back of the bowl. In fact, if you raise the working temperature of the bowl slightly, you can put small amounts of chocolate behind the baffle to melt in as you remove chocolate…"
Apr 20, 2013
Jim Braunagel posted a discussion

Seeding rev delta or any revolving bowl tempering machine

I was wondering if, when melting with buttons, users of the Rev Delta, seeded with a block of different chocolate to allow easy removal, when their chocolate only came in button format?See More
Mar 24, 2013
Jim Braunagel commented on Jim Braunagel's blog post Rev Delta seeding
"thanks"
Mar 24, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making an espresso coffee liqueur layered chocolate with a layer of white chocolate ganache with praline and almond liqueur. Hope there's nothing wrong with liking my own stuff, even if I borrowed the recipe.
My favorite chocolate is:
Like all kinds. Dark, milk with almonds.

Jim Braunagel's Blog

Rev Delta seeding

Posted on March 20, 2013 at 7:51pm 3 Comments

What do users of this machine do when the chocolate they use is in button form and they want the convenience of seeding with a block of chocolate so that the block can be easily removed? Do they use a different chocolate to seed?

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