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margaret
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margaret's Discussions
Help with blank transfer sheets for printing on chocolate
Started this discussion. Last reply by david roberts May 23, 2012. 6 Replies 0 Likes
I am sooo frustrated!! with the failure rate of the blank transfer sheetsI would love to hear your experiences.From what I understand we have two options with blank transfer sheets, 1. cocoa butter…Continue
Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
Started this discussion. Last reply by Kerry Mar 25, 2012. 7 Replies 0 Likes
Does anyone know why Callebaut is no longer marketing Mycryo for tempering?I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"Mycryo…Continue
Bloom Resistance
Started this discussion. Last reply by Sebastian Oct 5, 2012. 2 Replies 0 Likes
I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can postpone bloom development for one year. Has anyone ever tried…Continue
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Sebastian replied to margaret's discussion Bloom Resistance"Yes. In order for it to work you're going to have to have a very well, and controlled , tempering process in place. Frankly for the small mfr, I'd suggest using chocolate with at least 3% free milk fat, and focus on controlling your post…"
Daniela Vasquez replied to margaret's discussion Bloom Resistance"I leave my chocolate in the melter for hours , tempered and untempered, and it still blooms if cooled improperly or doing a bad tempering. Since blooming is caused by improper crystallization I dont think keeping it at a certain temp (other than the…"
Ryan commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"ironically my supplier is Colorado Nut Company from denver, i'm sure they'd ship anywhere. Have you checked local restaurants or candystores? if they're buying full cases might sell partial to you, I do sometimes 1-10 lbs for less…"
margaret commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"Thanks for the suggestion we're getting closer but Decent Pricing?
Callebaut 5 Kg / 11 lbMilk Bloc,Price: $69.50 that's almost 3x regular wholesale"
cheebs commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"Have you tried chocosphere? They have a HUGE selection and decent pricing."
margaret commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"Thanks for the info Ruth. It's the shipping cost that would kill me. While the wholesale block prices are good C&C adds $12.50 to ship 1 - 11lb block.
Maybe I got spoiled living in denver but I'm hoping there is chocolate…"
Ruth Atkinson Kendrick commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"Bakers C&C ships all over the country. Spokane is almost a neighbor. The Guittard rep for this area lives in Spokane. Maybe he could help? I know you asked for Callebaut, but many suppliers carry several different brands.…"
margaret commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"Ryan thanks for the suggestion. Utah would be over 700 miles away. Is there a Spokane branch of Bakers that doesnt show on the website."
Ryan commented on margaret's blog post Where do you buy your chocolate - Inland Northwest"You can buy chocolate by the case from Baker's Cash & Carry http://www.bakerscandc.com"
margaret posted a blog postWhere do you buy your chocolate - Inland Northwest
Hi, Just moved from Denver to Spokane and can't find a chocolate supplier.In Denver I purchased blocks at Restaurant Depot - Callebaut 823NV / about $35.00I'm shocked at Internet prices plus shipping.Is anyone familiar with my new area? Can you suggest online sources?ThanksSee More
margaret replied to Dana Rebarchick's discussion Looking for small equipment in the group Classifieds - For Sale or Wanted"Michael,
Is the panner still available?
Margaret
"
david roberts replied to margaret's discussion Help with blank transfer sheets for printing on chocolate"Hi margaret can i ask how long you leave the sheets in the fridge til you demold them, i had problems exactly the same , i found leaving them overnight helped quite a bit,also another problem i have found with the starch sheets depends what batch…"
Robyn Wood replied to margaret's discussion Help with blank transfer sheets for printing on chocolate"It's been a while since I bought them, and I may be wrong, but what I can remember is that they are coated with a mixture of cocoa butter, gelatin, maybe some type of egg white? I can't find the info I had, but it's supposed to…"
margaret replied to Steven Rivard's discussion Enrobing Advice"Clay,
It's a round shaped pretzel product.
Thanks for your input.
Margaret"
margaret replied to margaret's discussion Help with blank transfer sheets for printing on chocolate"thanks Heather, I'm sorry you're having as much trouble as I am - I feel your pain.
I did find a tutorial on another companys website - i cant remember whose - that said
Print on "glossy photo" setting
Decrease the…"
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- Dark, Milk, White
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- all are good
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- guittard, sweet earth
Margaret's Blog
Where do you buy your chocolate - Inland Northwest
Posted on August 28, 2012 at 1:40pm 8 Comments 1 Like
Hi, Just moved from Denver to Spokane and can't find a chocolate supplier.
In Denver I purchased blocks at Restaurant Depot - Callebaut 823NV / about $35.00
I'm shocked at Internet prices plus shipping.
Is anyone familiar with my new area? Can you suggest online sources?
Thanks
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