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Klassy
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  • Denver, CO
  • United States
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TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Started this discussion. Last reply by Cesar Jose Feb 21, 2013. 9 Replies

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

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

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

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

 

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Latest Activity

Ravi Goojha replied to Klassy's discussion Tempering machine with a wheel/dispenser
"What's the price?"
Jan 19
Rob Connoley replied to Klassy's discussion Tempering machine with a wheel/dispenser
"I'll just put it out there that I'm in the market for a machine comparable to the original poster and in a price range under $10K.  The wheel and depositor are important to me but not deal killers."
Jan 6
Mark Allan replied to Klassy's discussion Tempering machine with a wheel/dispenser
"Anybody ever try tempering with just the paddle attachment of a stand mixer. We have a Kitchenaid. Wondering why a low speed turn wouldn't temper. I'm so new to this that I haven't even done it yet, but I live in a country where cocoa…"
Jan 5
Amy Lear replied to Klassy's discussion Tempering machine with a wheel/dispenser
"Riadh, Take a look at Perfect Equipements  www.perfectinc.com I highly recommend this company and their machines"
Jan 4
jozef korman replied to Klassy's discussion Tempering machine with a wheel/dispenser
"dear friend i have small dedy tempering machine wheel with vibrator for sale is completely new i use before for white chocolate something like 5 time but i work now just with dark chocolate so if u interest about let me know thx Jozef my mail is…"
Dec 25, 2013
Andy Wang replied to Klassy's discussion Tempering machine with a wheel/dispenser
"We normally use a hot chocolate dispenser, Easy to melting with mix slow and you can set a temperature from 0-90 degree C. http://www.chocolatefountainonline.com/stainless-steel-hot-chocolate-machine/"
Dec 24, 2013
Riadh Falvo replied to Klassy's discussion Tempering machine with a wheel/dispenser
"Hi Lana,  I know this conversation is nearly 2 years old now, but I'm shopping for a tempering machine with enrobing attachment and was wondering which machine you ended up purchasing and would recommend. Thanks in advance! Riadh"
Nov 11, 2013
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…"
Jul 13, 2012
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…"
Jul 12, 2012
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."
May 27, 2012
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. "
May 26, 2012
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."
May 26, 2012
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…"
May 25, 2012
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."
May 23, 2012
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…"
May 6, 2012
Klassy posted a discussion

TRANSFER 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
May 4, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
mmmmmmm......
My favorite chocolate is:
Valrhona/and I LOVE Green&Blacks!

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