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Kris Schoofs's Discussions

Problem unmoulding airbrushed chocolates

Started this discussion. Last reply by Kris Schoofs May 22, 2013. 2 Replies

Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it…Continue

Question on using double molds

Started this discussion. Last reply by david smith Mar 19, 2012. 5 Replies

I was thinking about trying out this double polycarbonate mould from Chocolate world: http://goo.gl/UaJo6I'm familiar with regular (single) moulds but I've never…Continue

Question regarding transfer sheets

Started this discussion. Last reply by Kris Schoofs Nov 19, 2011. 4 Replies

Hi,Any day now I'll be receiving my first chocolate transfer sheets. I was wondering what's the best way to store these? The place where I'm storing my chocolate usually has a temperature of about…Continue

Decoration for moulded chocolates...

Started this discussion. Last reply by Kris Schoofs Oct 7, 2011. 3 Replies

Hi,Recently I ran into a subtle yet great looking decoration for moulded chocolates at http://goo.gl/zhvNZ. Somehow they have managed to introduce…Continue

 

Kris Schoofs's Page

Latest Activity

Kris Schoofs posted a photo

Crispy Hazelnut

hazelnut praliné & milk chocolate hazelnut gianduja & crisped rice, moulded white chocolatehttps://www.facebook.com/KrisSchoofsChocolates.
Oct 23
Nadia liked Kris Schoofs's photo
Jul 28, 2013
Kris Schoofs posted a photo
Jul 9, 2013
Kris Schoofs replied to Kris Schoofs's discussion Problem unmoulding airbrushed chocolates
"Thanks for the suggestion. Lowering the temperature might indeed solve my problem. I'll give it a try very soon, but I have a good feeling about it."
May 22, 2013
Chocotoymaker replied to Kris Schoofs's discussion Problem unmoulding airbrushed chocolates
"Even though it is true that you don't need to temper colored cocoa butter you want to work with it at as low a working temperature as possible. You can still easily spray it at 28-29 degrees. Working at that temperature will give you ability to…"
May 21, 2013
Kris Schoofs posted a discussion

Problem unmoulding airbrushed chocolates

Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any problems airbrushing, but this time I encountered small areas on some of the chocolates where the coloured cacaobutter stayed attached on the mould after unmoulding.According to Peter Greweling's book (and from personal experience), it is not…See More
May 21, 2013
Kris Schoofs posted a photo

Kahlúa

White chocolate Kahlúa ganache (http://goo.gl/I6VcB)
Mar 28, 2013
Sally Cook liked Kris Schoofs's photo
Feb 16, 2013
Kris Schoofs commented on Kris Schoofs's photo
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Marshmallows

"Yes, home made cookies with a hint of cinnamon. A combination that works really great."
Jan 16, 2013
Emgee commented on Kris Schoofs's photo
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Marshmallows

"They look lovely! Did you make the cookies yourself?"
Jan 16, 2013
Kris Schoofs posted a photo
Jan 16, 2013
Kris Schoofs replied to Nick Henderson's discussion Tempering Ganache
"Personally I find the easiest way to temper ganache is to let your cream cool down to approximately 30-35°C and pour it all at once onto the molten tempered chocolate. Then thoroughly mix it until you have a smooth emulsion. Since the…"
Nov 16, 2012
Vivian S. Richman commented on Kris Schoofs's photo
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Caramel snobinette

"Finally! Someone who knows of Snobinettes!  Beautiful...now I have to make some."
Sep 9, 2012
Kris Schoofs posted a photo

Coconut ganache

Milk chocolate butter ganache with coconut & Batida de Côco, http://goo.gl/nE0Tb
Aug 9, 2012
Kris Schoofs posted a photo
Jul 21, 2012
Kris Schoofs posted photos
Jul 5, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Getting a batch of chocolates to come perfectly out of the mold for the first time.
My favorite chocolate is:
They're all delicious...

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Comment Wall (1 comment)

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At 6:05pm on October 9, 2011, Jim said…

Kris,

Thanks for the heads up on my web site error. I included the entire company name when typing. I've corrected the error and should be good to go.

Jim Lucas

 
 
 

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