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I use Capol 254 W to seal my Chocolate covered dragees. Then I polish them with Capol 425M . I have started production of Hard Sugar panned Dragees. I am not sure which Capol products will seal and polish my hard sugar coated Dragees. Any suggestion?
Raji from India.
Hi! Looking for options to package my gourmet hot chocolate mix. I am considering 1/2 lb coffee bags or a tin for something a little more elegant. If I do go with the tin - do I also need it to be in a heat sealed bag within the tin? Thanks!
Kalibri
Check out www.kickstarter.com = Minimally processed cacao project - http://www.kickstarter.co m Lorie's start-up has kickstarter project that will introduce minimally processed cacao (nibs & whole-roasted) as well as Mayan Meringues and Mayan Crunch to retail stores in the upper midwest. Lorie has been reasearching, tasting and testing cacao from throughout Latin America to find the perfect characteristics to roast.
Mokaya - automatic home tempering machine for small amounts of chocolate
Soon on Indiegogo:
Mokaya home chocolate tempering machine:
- Affordable, household equipment
- Capable to process 100 gr -900 gr of chocolate
- Easy to use, fully automatic device
- Easy to clean, removable pan
- High-quality stainless steel body and pans
- Portable, low-voltage operation
- Long-life semiconductor heating element
Please support our Kickstarter project!
I have, what I think, is a fantastic idea for a chocolate to market to the poker playing world and am seeking help from members here. I want to form a team. Please email me if interested in learning more. Thanks, Bill
We are in our last days of a Kickstarter Project in hopes of getting funded. We have such a passion for what we are doing and a grand vision of education, fun and support of our local economy and creating amazing confections with honey as a sweetener.
For those of you who are not familiar with Kickstarter it is a crowd funding site...if you don't meet your goal you get nothing..all or nothing.
I have been in the background of these boards, learned a lot, posted a little..and never thought until now..hindsight, to share what has been going on with our business. So I would like to start by sharing our Kickstarter project.
As all of you are aware..the costs are high to start up a business. We have been grass roots and now we need assistance to expand..to grow..to flourish.
Is this a politically correct forum to ask for support ... maybe not...or maybe it is the perfect place. We support each other with our Chocolate challenges..maybe this is just the perfect place.
We have purchased some of our equipment..from others going out of business...yikes! But it is the nature of the beast. We found an amazing spot in Tubac, AZ to lease. 
We have had to obtain an architect to draw up the blue print, nothing major needs to be done, but an approval needs to happen none the less. Still waiting for the drawing! The kitchen has to pass all inspections. We still have high costs which will exceed what we are asking for on Kickstarter .
We would still love a Savage Bros Firemixer..our mainstay is our caramel, a chocolate tempering machine, even better a melinger! Of course, the list goes on...and on....and keeps getting longer!
The above is our Velvet Mesquite Honey Caramel.
This has sure been a wild ride. I wake up in the middle of the night wondering how I got here. I just could not let go of the passion for organic, local and fair trade ingredients coaxing them to create an exciting result. My partner..husband and I have such a passion for this..that we haven't bought new clothes for awhile! I am sure you can relate..equipment...clothes...mmmmmhhhhh you do the math!
We feel there are so many folks watching and depending on our success in our community...which has one of the highest unemployment in our state. We want to stimulate our economy and others economy in such a sweet way..that is gentle to the earth while promoting sustainability.
Well...enough said time to wrap it up! Which I do a lot of ahhhh another dream a wrapping machine!
Linda
Hello friends,
I am in search of buying a continuous tempering machine. I short listed Selmi & FBM machines. Both the machines uses a different technologies to temper the chocolate.
What is the finest method of temper the chocolate
1. Tempering the chocolate with a gas system
2. Tempering the chocolate with water cooled jacketed system
thanks in advance for the reply.
For pinoychocophiles the highlight of the WOFEX 2013 is the exhibit and booth of Malagos Chocolate !Philippines' first dark chocolate with an origin from Malagos, Davao City, Philippines. That's from tree-to-bar (grown and processed in the country), 65% Dark Chocolate.
Read more here:
http://pinoychocophile.blogspot.com/2013/08/malagos-chocolate-is-here.html#.Uf1aDtKW_sY