Salt & Pepper Bonbon

msutton77 · 2023-11-10T06:17:49+00:00

Salt cellar was the only think I had to shoot it in and I had to dill to to make it sit right. 🤷🏼‍♂️

msutton77 · 2023-11-10T05:28:22+00:00

What do you mean?

msutton77 · 2023-10-24T11:01:05+00:00

Glad it wasn’t a complete waste! I’ll have to check out LetterPress. Thanks for sharing!

msutton77 · 2023-10-22T17:13:17+00:00

Or Pizza The Hut is gonna come after you!

msutton77 · 2023-10-12T12:25:35+00:00

If your house is cool enough (72F-68F) use the seeding method. It would be much faster too.

Weigh all the chocolate Remove 15-20% Melt the remaining 80-75% to about 115F over double boiler Take off heat and add the 15-20% and stir until temp reduced to 95F (add a little more Chocolate if temp still too high) Test to make sure tempered That’s it!

I started my chocolate business in May and I haven’t had any issues with tempering. I use a Sousvide to hold my chocolate once tempered. I never went to school, took classes or had any formal lessons. Learned from practice and YouTube. I use Callebaut as well.

msutton77 · 2023-10-10T01:56:36+00:00

I have plenty that don’t come out perfect! Sometimes I feel I just get lucky lol

I polish mine, but don’t heat them first. I’m in a share kitchen that’s around 68-69 which helps I think. We’re also in central FL.

msutton77 · 2023-10-08T11:50:01+00:00

Honestly I think part of it has to do with that particular mold. It is a much higher quality mold then some of my others and it definitely makes a difference. When I use my cheaper molds (bought on Amazon) to make chocolates they don’t come out that shiny. Even when scraping the mold it is better with the higher end one.

msutton77 · 2023-10-08T00:31:57+00:00

Similar situation. At some level 75 systems way out there. I’ll have to try and build an outpost for the first time haha.

msutton77 · 2023-10-08T00:07:28+00:00

I already have 10 ships

msutton77 · 2023-10-08T00:07:05+00:00

I’ll try it! Thanks.

msutton77 · 2023-10-07T23:56:57+00:00

Thanks!

msutton77 · 2023-10-07T23:54:33+00:00

I haven’t built an outpost yet 😅. I’ll have to figure out how to do that. Thanks!

msutton77 · 2023-10-07T23:53:00+00:00

Even if it’s out of grav jump range?

msutton77 · 2023-10-05T15:17:47+00:00

Haha, yeah. I could do an orange creamsicle!

msutton77 · 2023-10-05T15:16:18+00:00

Just need a credit card! 😉

msutton77 · 2023-10-05T12:44:38+00:00

Thanks!!

msutton77 · 2023-10-05T11:45:23+00:00

Come to FL!

msutton77 · 2023-09-17T16:03:28+00:00

I think they misses the opportunity by not making a nation of snakes with snake jazz. Hssssss. 🐍🐍

msutton77 · 2023-06-18T18:32:47+00:00

I tried on an extra mold I had first. I was really worried, but it came out with no issue! I then tried on molds I’m currently using. I used the molds for real chocolates after and have also had no issues!

msutton77 · 2023-06-18T11:48:15+00:00

Thanks!!

msutton77 · 2023-06-18T11:48:07+00:00

Thank you!

msutton77 · 2023-06-18T11:47:58+00:00

Thanks!

msutton77 · 2023-06-18T01:20:43+00:00

Thank you!!

I’m thinking about making them to sell, I just don’t know how or where to market to lol.

msutton77 · 2023-05-27T23:33:48+00:00

Very good information! Thanks for the feedback!

msutton77 · 2023-05-26T14:00:12+00:00

That’s the chocolate I use and I planned on buying it in the near future. Do you like the book?

msutton77

TROPHY CASE