david smith's Page

"If Guayaquil isn't kosher, could she add pure cocoa butter to thin?"

"Looks like several are interested in buying your entire lot, but if you break it up I'm interested in the shaking table.  Phone is 501-691-1000 or email is lambrechtgourmet@yahoo.com   Thanks, David"

"I have a Gami tempering and enrober I purchased second hand.  I have loved both machines.  The enrober (purchased new) is super simple to set up and use, but takes a good deal of time to clean.  My only complaint on this enrober is…"

"Has anyone had a response?"

"I would like two.  My email is:  lambrechtgourmet@yahoo.com    Please let me know how you want to be paid.  David"

"I make them by your 2nd process.  Not sure what type of design you are undertaking though.  Mine is more a mixture of colors and then I run a wall paper brush through the design to make a striped look.  Then I spread a thin layer of…"

"Yes, Pro Bake is the US distributor.  330-425-4427  I don't know if they have more than one salesperson for chocolate equipment (they sell a lot of bakery items), but Jeff is the person I deal with. "

"Do you have a picture of the molds or a mfg link?"

"Candice_Davis@barry-callebaut.com  is the email for the customer service rep for the US.  Contact Candice and she can direct you.  I would assume as long as you have a tax number, she can sell to you directly as she does to me."

"I have not worked with the machine you purchased, but if all else fails, you could try Myrcryo from Barry Callabaut.  Works like magic every time.  Heat chocolate out of temper, let cool to 35C, add the powder (cocoa butter actually) and…"

"Looking at what I'm paying for imported chocolate, their price is a tad over a 50% mark-up which I wouild think is  a fair profit for them.  That probably doesn't include shipping.   I assume you are able to tell them…"

"I think they are actually called make up pads.  Here is a picture. "

"To make things even more confusing, I remembered ONE Callabaut teacher saying to wash, but don't use a grease cutter type soap.  Well, I thought all soap had grease cutting agents anyway... lol so I have no idea what type of soap will…"

"I only change from milk to dark.  I have small melter for white since I don't do that much white.  I just drain all the chocolate using the normal auger/pump coming out of the pipe into a large warming pan I keep on low.  Then…"

"I have a T-400.  It is just great.  I bought it used, but purchased the enrober new from Gami.  Once you get the hang of the process, it is very easy, great clean-up on the enrober and the tempering is perfect.  It had a freon…"

"Our teacher at all three of my classes at Callabaut said don't wash, polish.  I use those cheap make-up remover pads from walmart (less than $2 a pkg).  They are soft cotton but don't leave the little fuzzies the balls do."