"here are the actual photos w/ everything. The shipping would be around $60-65 unless you have a fedex account that would make it cheaper. My # is 850-982-9761 if you'd like to call me about it."
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mike johnson
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mike johnson's Discussions
Need help w/ brix conversions
Started this discussion. Last reply by Kerry Mar 27. 2 Replies 0 Likes
I am trying to candy orange peels. Does anyone know how to achieve the brix solution w/o a refractometer. I one i have, it's range is 58-90. I need to start at 40. w/ pate de fruit there is a temp…Continue
Help! the pretzels in my chocolate bars are cracking the bar when cooled
Started this discussion. Last reply by Renee Shuman Feb 20. 1 Reply 0 Likes
I use a thicker bar mold (3.2 ozs), so that the nuts & pretzels can settle a bit. I warm my molds, deposit, vibrate, put in cooler at 50 till released. room temp is 70 humidity 50.Continue
how to intensify flavor for pate de fruit
Started this discussion. Last reply by Renee Shuman Feb 20. 1 Reply 0 Likes
i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i…Continue
mike johnson's Page
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mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wantedmike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted"I'll take some today"
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted"hi mike johnson here, here are some photos, i'll get the shipping est to you in the am"
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted"I will get you that later today monday apr1. Sorry I haven't been checking the site."
mike johnson replied to Shanda Kimber's discussion Wanted: Used Tempering Maching in the group Classifieds - For Sale or Wanted"Hello my name is Mike Johnson. I have an ACMC with about 30 hrs of use. I will also throw in an extra bowl(cost$35) . $500 includes the bowl. I can send you pics if needed. I am in the panhandle of Florida. I can pack it very well."
Thomas Snyder replied to mike johnson's discussion Need help w/ brix conversions"One of my favorite products is a Black & Tan Citrus Confit (candied orange peel dipped half and half in milk and dark), and I've never heard of the term "brix solution"... Maybe it's because I'm completely self-taught,…"
mike johnson replied to Donna Roesink's discussion Would like to buy Chocovision Rev or ACMC Tabletop Temperer in the group Classifieds - For Sale or Wanted"I have an ACMC tabletop. It has around 20 hrs of use. I haven't used it in 8 mos. It works great. I also have an extra bowl to make changing chocolates easier. $525 & you pay shipping. I live in Pensacola"
Renee Shuman replied to mike johnson's discussion how to intensify flavor for pate de fruit"Pomona's Pure Pectin claims that it will gel low sugar mixtures. This is because the activating agent is not sugar, but calcium. A packet of calcium comes in the product box. It should work fine.
If you want to intensify the flavor, I would add…"
Renee Shuman replied to mike johnson's discussion Help! the pretzels in my chocolate bars are cracking the bar when cooled"The problem may be that your pretzels are not the same temperature as your liquid chocolate. Try warming them a bit with a hair dryer before depositing them. Just make sure they don't get too hot and cause your chocolate to lose its…"
mike johnson replied to Ann Wurden's discussion Micro start up equipment - tempering machines in the group Startup Central"I have an ACMC temperer w/ an extra bowl for ease of changing out different chocolate. It's only been used around 25 hours. It's 2 yrs old. Bought it for 800 + 30 for the bowl I'm selling it for 600 you pay shipping."
mike johnson joined Clay Gordon's group
Startup Central
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
mike johnson posted a discussionhow to intensify flavor for pate de fruit
i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?See More
mike johnson replied to Daniela Vasquez's discussion For Sale - Costa Rican Trinitarian cacao beans, cocoa nibs and 70% couverture in the group Classifieds - For Sale or Wanted"who carries your couverture in northern Florida?"
mike johnson replied to mike johnson's discussion for sale-- acmc temperer w/ extra bowl in the group Classifieds - For Sale or Wanted"yes it is still available. You can call me email me at cloud9catering@bellsouth.net"
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- fine tuning my blackout cake
- My favorite chocolate is:
- different ones for different uses
Mike johnson's Blog
storage temp
Posted on November 19, 2009 at 9:38pm 1 Comment 0 Likes
what temp isbest to store my ganache before rolling?
block or calets
Posted on November 9, 2009 at 6:41pm 2 Comments 0 Likes
Is there a difference between the chocolate used for block and calets/pistoles?
tempering thermometers
Posted on November 3, 2009 at 8:28am 1 Comment 0 Likes
what is a good thermometer for tempering chocolate
candy boxes for my truffles?
Posted on October 24, 2009 at 11:08pm 7 Comments 0 Likes
where to buy them & what's best to use
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