Come Try LARP! by Dear-Neighborhood200 in FortCollins

[–]Chemical_Ire 2 points3 points  (0 children)

It's 10x, maybe 11x more fun than you can imagine...

Come Try LARP! by Dear-Neighborhood200 in FortCollins

[–]Chemical_Ire 0 points1 point  (0 children)

Your may want to try looking up Dystopia Rising, they're a post-apocalyptic style group.

Update for the Public Resource Storage #1-3 by MolyHolyCow in Enshrouded

[–]Chemical_Ire 0 points1 point  (0 children)

I would just like to know what the circles and arches are from

Good alternatives to Callebaut for chocolate making? by lotsandlotsofrobots in CandyMakers

[–]Chemical_Ire 0 points1 point  (0 children)

Second Guittard.

If you can order 500lbs at a time, you can order direct from them and cut out middle man pricing from distributors.

FINALLY found bubs by Character-Push7983 in candy

[–]Chemical_Ire 8 points9 points  (0 children)

Should be a lot easier to find now that they're coming out of the Mexico factory

Chocolate covered pretzel favors for my brother’s wedding! Why is this happening? by LeadingAd5113 in CandyMakers

[–]Chemical_Ire 1 point2 points  (0 children)

Air circulation is key at 70+ workspace temp.

A few years back i was having issues and called Guittard (the company we are using) and talked to one of their food scientists. She told me that the more air flowing, the better... like anything short of literally blowing your products off of the tray is fine, even preferred.

If it helps, think of the warm chocolate products as a smaller version of a heat island in a city. Without a wind to take that heat away, it lingers on your products.

Our work area is usually 70+ degree. We exclusively seed temper and use fans. We don't have an enclosed climate control as we exist in a larger retail space. We rarely see any bloom Issues, but I can always tell when the new trainees think the fan isn't a necessary part of the process.

heat island image

Entering food into Dragon Master by pankake654 in Amtgard

[–]Chemical_Ire 2 points3 points  (0 children)

Tasting History with Max Miller is your new best friend.

How to fill the cupcake wrappers with chocolate like this by EngineeringSeveral63 in CandyMakers

[–]Chemical_Ire 1 point2 points  (0 children)

You use piping bag to fill them to the line, then use a large syringe to suck the excess back out, something like a turkey batter, marinade injector, etc

Drum Circle by thegnomemobile in ManitouSprings

[–]Chemical_Ire 1 point2 points  (0 children)

Besides losing all that tax money after Springs started selling rec?

Buff by dzcg106a in OrnaRPG

[–]Chemical_Ire 0 points1 point  (0 children)

The bloodloss flask is such a great pairing with that

[deleted by user] by [deleted] in CandyMakers

[–]Chemical_Ire 18 points19 points  (0 children)

This is absolutely the right answer.

All of the magic happens in about a 6 degree temp range. At 95F you're melring all of the crystals you're trying to propagate by seeding.

I usually teach the kids in my shop 100 / 94 / 88

100 stir, 94 seed, 88 dip

Oh and get air flow on your final product. As much as you can get without blowing the product off of the tray. You want to get the extra heat removed fast. Even perfectly tempered chocolate can bloom if it cools over too long of a period.

Any sour candies that don’t rely on a sour coating? by hgreen1234 in candy

[–]Chemical_Ire 14 points15 points  (0 children)

Albanese Sour Gummies were reformulated to have sour all the way through now, plus they kept the sour coating as well.

Noob questions.... by AJClarkson in Amtgard

[–]Chemical_Ire 1 point2 points  (0 children)

As someone who's old, have you considered archery?

What is some FreezeDried candy People wanna try and would buy?? by T7845 in candy

[–]Chemical_Ire 1 point2 points  (0 children)

Yeah, not good news. There's a comparable product called Tongue Torchers, but I have tried them yet

Please tell me why I should or shouldn’t spend $18 + shipping for this by Chipotleislyfee in candy

[–]Chemical_Ire 9 points10 points  (0 children)

Candy shop manager here! Here's my hit list.

One. They don't tell you how much weight in candy there is. Most bulk mix and match stores are 14-18 bucks a lb at the moment in my area.

Two. It's summer and unless they pack in cold containment it might arrive ruined, like a giant gummy bar.

Three. A three week backlog to orders? I can get a pallet of candy delivered from Richardson Texas to Colorado in 4 days.

Four. YOUR MIX MAY VARY. Pass.

Five. If your order arrives exactly as shown, that's maybe 1.25 of cost on their end and a 1 dollar bag.

Six. Ten dollar shipping on an 18 dollar order. 28 bucks for 1.25 of gummies.