The Chocolate Life

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Justin Schaffer
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  • Fort Myers, FL
  • United States
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Justin Schaffer's Discussions

Wholesale Candy bar wrappers ?

Started this discussion. Last reply by Clay Gordon Sep 11, 2011. 4 Replies

 

Justin Schaffer's Page

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Faranak Irani liked Justin Schaffer's photo
Sep 17, 2013
Nadia commented on Justin Schaffer's photo
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Custom Chocolates

"how did u manage to get such sharp colors on ur chocolate? they look awesome."
Jul 5, 2013
Nadia liked Justin Schaffer's photo
Jul 5, 2013
Chocotoymaker liked Justin Schaffer's photo
Jun 12, 2013
Justin Schaffer replied to Malena Lopez-Maggi's discussion Summer shipping tips & tricks?
"Another Idea for an insulated bag are these little lunch coolers... https://www.halo.com/custom-personalized-bags/personalized-lunch-bags.aspx As a bonus you can put your logo on them for further marketing. Simple pack the cooler in peanuts and…"
Jun 11, 2013
Justin Schaffer posted photos
Jun 11, 2013
Justin Schaffer and Samanta Bakker are now friends
Jun 11, 2013
George Trejo replied to Justin Schaffer's discussion packaging question- custom sleeves in the group Classifieds - For Sale or Wanted
"Maybe something like this ?  I don't have a source, just another idea to avoid imprinting boxes."
Aug 1, 2012
Solis Lujan replied to Justin Schaffer's discussion packaging question- custom sleeves in the group Classifieds - For Sale or Wanted
"Any local printer can do this for you, they will print, cut and fold. They have paper sample books. You will need art work. They are called belly bands."
Aug 1, 2012
Marc Laucks replied to Justin Schaffer's discussion packaging question- custom sleeves in the group Classifieds - For Sale or Wanted
"That's a very good idea Justin. We can produce these on a variety of paper stocks and in any number of colors. Please feel free to call me at 717-747-5895 if you'd like to discuss this further. Thank you, Marc Laucks"
Aug 1, 2012
Justin Schaffer added a discussion to the group Classifieds - For Sale or Wanted
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packaging question- custom sleeves

I'm Looking for a company that makes custom paper sleeves to go around our boxes. I want a sleeve that i can put around my boxes with our logo on them so that we don't have to imprint our boxes.Looking for any company suggestions or ideas? Thanks,Justin Schaffer See More
Aug 1, 2012
Erin replied to Justin Schaffer's discussion Wanted- Magnetic chocolate molds... in the group Classifieds - For Sale or Wanted
"I have hearts, ovals, circles and squares.   You can send me a message on The Chocolate Life if you are interested.  "
Nov 30, 2011
Linda Grishman replied to Justin Schaffer's discussion Wanted- Magnetic chocolate molds... in the group Classifieds - For Sale or Wanted
"JB Prince has a huge selection and their prices are the lowest that I have found. Here's a  link  http://www.jbprince.com/chocolate-and-sugar-work/chocolate-molds.asp?viewall=1   Best,   Linda"
Nov 30, 2011
Justin Schaffer added a discussion to the group Classifieds - For Sale or Wanted
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Wanted- Magnetic chocolate molds...

Im looking to get some used Polycarbonate Chocolate Molds with the magnetic backs. Im interested in all shapes... Thanks for any informaition! Merry Christmas! my email is jschaffer@irresistibleConfections.comSee More
Nov 29, 2011
Justin Schaffer replied to Michelle-Jo Garfield's discussion Chocolate sides caving in?
"Do you let your ganache set overnight before you cap it or enrobe it ?  The ganache will shrink and suck the sides of your chocolate in..   This is the short version to a long answer...   Hope it helps !! :)"
Nov 29, 2011
Clay Gordon replied to Justin Schaffer's discussion Wholesale Candy bar wrappers ?
"If you're looking for a folding bar wrapper, Solis' suggestion is exactly right on - any decent printer should be able to do one for you. Heck, the Mast Bros buy paper that is already print it, cut it to size, and slap labels on the…"
Sep 11, 2011

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
When you create a new recipe...
My favorite chocolate is:
Dark

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Justin Schaffer's Blog

Chocolate mold ?

Posted on May 17, 2010 at 12:11pm 2 Comments

Hey Everybody,

I am trying to find a chocolate mold of a bridge. It doesn't have to be very big. I have spent quite some time looking for a mold with no success. Any help would be greatly appreciated !!!

Every search that i make comes up with bridge the…

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Comment Wall (6 comments)

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At 1:43am on September 8, 2011, Rick Jordan said…

Justin! thanks man; the boutique the culmination of an incredibly challenging journey and the beginning of another ;)  i'm very fortunate.

So far things have been great, considering the season...there are slow days but over all i'm up; i'm crazy busy trying to get things right and keep up...a lot of loose ends to sort before we get busy w/ holidays.

How are things down there? i so envy your deep sea life...thats were i belong.

Hope all is well my friend and give me some news!

At 8:34pm on September 7, 2009, anna mazzoccoli said…
Justin-
Yes, the equipment listed is still available (I only posted it yesterday...) I will call you tomorrow. Do you have a shop already?
At 11:06am on August 11, 2009, Brian Donaghy said…
Justin.
Yes, we will be at the Philly Candy Show . . . I will be shell moulding and panning. Stop on by, bring your friends! See you there.

b
At 9:27pm on June 27, 2009, kurtis baguley said…
ok, Im back.

Ending thought on the airbrush. I only use a cheap badger now. From Michaels art supply. The difference is that it does not draw cocoa butter through the brush itself, so It dosent clog easily. They work great. Nothing more frustrating than having to prep 80 molds and deal with constant clogs....that badger costs 30 bucks.

I never hardly clean my mould cavities. Only when a have an occational color stick. I first spray with a pre-spray of 70% cocoa butter and 30% dark chocolate. Heated to 40 to 42c. stay right there at that temp. Be careful to not over spray (to much). this gives that mind blowing bass boat shine and subdues the bright colors a bit. Let it sit to cure, an hour or so, over night is cool too. Now
in goes the color. be careful to not heat the cocoa butter hotter than 42c. this is where you can get real creative with several colors etc. I recomend to use the artisan collection (chef rubber) it dosent contain any silica to clog brushes, like the satin varities and so on. If you are wanting colors to show brightly when you're shelling with dark chocolate, be sure to back up your colors with a white cocoa butter.

I learned a lot of information Ewald notter and Vincent Pilon. One big key is, don't be afraid to go through the learning curve. It humbles you, which is a healthy thing.

Good Luck my friend. Let me know if any of this helps you.

Shake my cage if you have any more q's

-KB
At 12:43pm on April 2, 2009, Brian Donaghy said…
Justin.

Regarding spraying . . . from application of the butter, how long until you try to mould. This can make a big difference. Too short and color moves, too long and color stays. We have some info on our website about use of colored cocoa butter (www.tomric.com) or contact me directly here or from our website.

brian
At 6:15pm on March 31, 2009, Lana said…
Hi Justin,
Yes, this spraying thing can be frustrating hey? As I said in the Norman Love thread - I'm holstering my gun until I get some advice! Like you I tried so many different variables and always got inconsistent results. I'm waiting for a time that I can take a several days and just work on spraying (some time after mother's day). I'll provide a link to 2 eGullet threads on spraying that are very informative. Also, I went to Thomas Haas in Vancouver (http://www.thomashaas.com/) and he came out all smiles so I ventured to talk to him. The company that I was talking to about silent compressors had sold him a unit last year so I asked him about it. He invited me into the kitchen to show me how he has it piped into the wall and to show me what he thinks I should be using - an airbrush. He uses the airbrush for cocoa butter. I asked him if he tempered the cocoa butter. He said he uses it 1 degree warmer than tempered for the airbrush and 4 degrees warmer than tempered for the spraygun to compensate for the air flow tempering the cocoa butter while spraying. I did try this and it didn't work too well for me BUT I'm pretty sure I have to play with the PSI settings on my compressor - I don't think I was getting enough air volume to make a thin spray. In doing lots of reading about automotive spraying - that seems to be the key - lots of air, low fluid volume. I wish I had time to play but I just don't right now! Let me know if you figure something out.
Here are the egullet links:

http://forums.egullet.org/index.php?showtopic=84834

http://forums.egullet.org/index.php?showtopic=56184&hl=showroom+finish

Also, here is a link Ilana provided to a Paul DeBondt video. He is the one I did a 1 day course with that got me hooked on spraying. As you will see, his eggs are amazing. You will see him using his spray gun at one point. Take a look at how fine his spray is. You will also notice him using a small gun - that's just air to flatten out his piped lines...

http://forums.egullet.org/index.php?showtopic=122864&hl=paul+debondt

Good luck!
 
 
 

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