"Dear Robyn can you please let us know your white cocoa butter brand? The one that you used for the Pacifique logo. And do you use any airbrush? Best regards!"
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Klassy
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Klassy's Discussions
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Started this discussion. Last reply by Jose Romero Feb 21. 9 Replies 0 Likes
So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.So I have been using standard chocolate transfer sheets I buy…Continue
Tags: edible, printer, chocolates, tempering, truffles
Help with transfer sheets please (:
Started this discussion. Last reply by Andrea Bauer Apr 11, 2011. 8 Replies 0 Likes
So here I am again, asking for help from the experts. (I come back because I always get such great advice from everyone!) So, I think I got the hang of tempering in the Mol d'art melter, and now as…Continue
Tags: truffles, chocolates, assistance, problem, help
Need help with Jordanian flavor ideas!
Started this discussion. Last reply by Ice Blocks! Mar 10, 2011. 2 Replies 0 Likes
So, I have been starting my chocolate business very slowly (but surely). I have not even finished my packaging designs yet, but I just got a special order for 3 dozen chocolates! lolHere is the…Continue
Tags: help, assistance, inclusions, flavors, truffles
Need "ganache" help quick!
Started this discussion. Last reply by Sebastian Feb 24, 2011. 18 Replies 0 Likes
So I have 1 day to figure this out! I am trying a different method of making truffles. I need my truffles to have a long shelf life so I can package them and sell them in stores without…Continue
Tags: temperature, hot, cold, room, stable
Klassy's Page
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Jose Romero replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."I've only bought the one pack of sheets and those were from Tomric. I'm not doing a lot of chocolates right now, so I haven't had the need to buy anymore. I've had good luck with them, and the Pacifique logo is just printed…"
Debra Farnum replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."Hi Robyn,
I've been reading your comments that have been a huge help to me. I have ordered the blank sheets from Tomric and they advised the sheets are coated with "starch, modified starch, sugar". Do you know any…"
david roberts replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."Thanks Robyn, dont know what i would do without you. Starting off is never easy the uk does not seem to cater for chocolates made from home."
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."I mostly use inserts that come in boxes that I ordered from Chocolat Chocolat in Montreal. I also use some from Nashville Wraps. They seem to fit in most I have. "
david roberts replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."Thanks for your help robyn, i use the same chocolate mold that you use for your 2 pics showing, i wonder if you have managed to find a chocolate box they actualy fit in, the standard inserts for say 6 chocs in a box are to small."
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."The top photo has white cocoa butter airbrushed over the printed image. The second photo has a thin layer of white chocolate that I simply piped in the mold over the image. Let that set and molded with dark chocolate.
Airbrushing…"
david roberts replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."Hi robyn can you tell me how you get such a thin layer of white chocolate in your mold, do you slacken the chocolate down with something and how do you make it to look so white."
Klassy replied to David Peterson's discussion Wanted: Savage Bros. FireMixer-14 table top cooker in the group Classifieds - For Sale or Wanted"I would also be interested if you still have it."
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."The pre-made sheets that are clear are made with cocoa butter, not any kind of ink. Edible ink printers only print with food coloring. They are not going to be the same as the commercially available ones.
If they are "white…"
Klassy posted a discussionTRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are completely translucent like an overhead projector sheet. They are printed on with the cocoa butter print ink and other than that there is nothing on the sheet.I decided to buy my own edible ink printer and print my own for when I do weddings because it…See More
Andrea Bauer replied to Klassy's discussion Help with transfer sheets please (:"In addition to the dipping fork or the cork you could also use a piece of sponge (cut to a convenient size and keep for future use) to lightly press down on the transfer sheet.
I agree that if your chocolate is in correct temper you…"
Clay Gordon replied to Klassy's discussion Help with transfer sheets please (:"Klassy:
In addition to waiting until the chocolate is completely crystallized (how long depends on temperature), I would also recommend using something soft and flat to press the transfer on to the chocolate. Many people I know use wine corks (cork,…"
Klassy replied to Klassy's discussion Help with transfer sheets please (:"Here are a few more photos too"
Klassy replied to Klassy's discussion Help with transfer sheets please (:"Here are me before and after! Thanks again everyone, you can see from the pictures how much you helped. Now I can do the photos for my website."
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