Questions about using a wheel based tempering machine with enrober
Posted in: Tech Help, Tips, Tricks, Techniques
I bought my Perfect last August just before the sell. I was dealing with the son, but he sold to someone else.
Forum Activity for @Ruth Atkinson Kendrick
Posted in: Tech Help, Tips, Tricks, Techniques
Questions about using a wheel based tempering machine with enrober
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, I have one. To change over is a real pain! I bought an extra pan, but never used it. The enrober is designed to remove and clean after each use. I do this twice a year. I leave it in place, which makes adding chocolate a bit of a problem. I always keep dark chocolate in it and feed it with tempered chocolate from another melter. It is certainly capable of tempering, but I usually don't have the patience. For the price, it has been a good machine. It does a good job, and it is not too pricey. Get some training, because there is no operators manual. If I had the money, I would buy a Selmi.
Dry roasted almonds
Posted in: Classifieds ARCHIVE
Call Nutty Guys. Don't pay their online prices. Get to someone who will quote you wholesale. They are out by the airport.
Temperer, bloom and advice...
Posted in: Tech Help, Tips, Tricks, Techniques
Do you have any lump chocolate behind the baffle? Turn the temp to about 90 and toss some solid chocolate behind the divider. Get the bowl spinning and leave it for about 15 minutes. Test the chocolate before using. It should set up in about 3 minutes. I'm guessing you heated the chocolate and turned the temp down, but never tempered it. You need to keep solid chocolate in the machine to seed the melted chocolate. As you use the chocolate, it will tend to over-seed and you might need to turn the temp up a few degrees. Good luck.
Dipping Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I have always found OD to be quite thick. Are you sure it is in temper?
Dipping Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Which Guittard are you using? They have many different viscousities for different purposes. You may be using one intended for molding rather than for hand dipping.
Industry standard wholesale discount percentage for chocolate confections?
Posted in: Tech Help, Tips, Tricks, Techniques
It is up to the retailer, but my experience has been that most double it.
Insurance
Posted in: Tech Help, Tips, Tricks, Techniques
I just used my regular insurance broker. He shopped it and gave me my options. Actually very reasonable.
Where does Sephra Chocolate come from?
Posted in: Tasting Notes
I'll take a shot---Callebaut, Belcolade, Dolfin, Cote D'or.
ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity
Posted in: Tech Help, Tips, Tricks, Techniques
It is an ok temperer. The bowl rotates with a divider in the middle to keep the lump chocolate from the melted. It doesn't hold very much but maintains the temp well. A bit bulky. One thing to consider--the heat source is light bulbs and they are being discontinued in the next few years.
Renting kitchen space by the hour?
Posted in: Tech Help, Tips, Tricks, Techniques
Get creative and try to find a kitchen in a school, church or other facility that doesn't use it much. If that doesn't work, find a business that is busier in the summer, when you are not, and need some rent money in the winter when you need the kitchen. I share a commercial kitchen with gals that make granola. Their business is busy in the summer with Farmers Markets and less busy in the winter. I provided the kitchen with some equipment, ie SS table, speed rack, gas stove, copper kettle, etc. They use my equipment all year, and I go in the kitchen as needed. They don't charge me unless I use the kitchen several times a week. I also have my home-based kitchen that I use for chocolate production. I found it was very hard to work chocolate in conditions I couldn't control. Sharing a kitchen for chocolate is difficult at best. Good luck.
If Selmi is the Cadalac what is a JKV and why?
Posted in: Chocolate Education
I have an 80# Hilliard and have loved it for 30 years
I also have 3 Savage 50# temper/melters. If I had to give one up, it would be the Hilliard. Just depends on what you are going to do with it. If you are molding, the Savage is wonderful. If hand dipping, the Hilliard is great.
I had a chance 2 weeks ago to see the Selmi in operation at Tomric. It is a wonderful machine. I have a Perfect enrober that uses a wheel to temper. As I looked with envy at the Selmi, I decided it was a Mercedes to the basic Ford of the Perfect. They both get the job done, but the Selmi does it looking so much better The mechanics of the enrober are basically the same on both machines. The Selmi tempers much easier, but for the $10,000 saved on the Perfect, I can do a little work.
Mol d'Art 6 kg Chocolate Tempering Machine
Posted in: Opinion
http://www.tcfsales.com/shopexd.asp?id=248&bc=no
They are good people to work with. I second Brad on the Savage. Love them!
Help with transfer sheets please (:
Posted in: Tech Help, Tips, Tricks, Techniques
Like Robyn, I also press them lightly after applying. Put them on as quickly as possible and leave over night. What color is the design? I find that Red is usually more of a problem than other colors.
Food grade paperboard
Posted in: Classifieds ARCHIVE
I have a paper supplier that gets it for me. Any printer should be able to find it for you.
Food grade paperboard
Posted in: Classifieds ARCHIVE
What kind of an insert? Carolina card stock is a food safe paper. Your paper supplier can do the research for you.
Soft brush for chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Kerry. I just ordered one.
Soft brush for chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Where can I find a large brush for brushing marked chocolates? I have seen them years ago, but have lost track of a supplier. It would be similar to a large paint brush and it is soft enough to "buff" marks from chocolate.
updated by @Ruth Atkinson Kendrick: 04/11/25 09:27:36
Tempering machine with a wheel/dispenser
Posted in: Tech Help, Tips, Tricks, Techniques
Bite the bullet and get a Savage. I have 3 of them and wouldn't use anything else. I started with an 80# Hilliard that I loved for hand dipping, but for molds, the Savage is the best. I also have a 50# wheel melter and the Savage is far easier.
Enrobing Advice
Posted in: Tech Help, Tips, Tricks, Techniques
Like Kerry, I am confused with your term Couveture chocolate. If it doesn't need tempering, I don't think it is couveture. If a compound coating, I don't know that an enrober would help much. Have you tried using a loop rather than a spoon to dip? An enrober (at least mine) has a height restriction. Not sure a ping pong ball would fit. Probably need more info to be of much help.
Pricing in weight opposed to per piece?
Posted in: Opinion
Dept of Ag tells me that I have to sell by weight, not piece. I get around this by pricing by the piece but putting the weight on the box. Did that make any sense?
Bacon in chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
In Utah, we can't add bacon at any level without becoming a meat processing facility.
Flavor blendings
Posted in: Tasting Notes
I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Tainori each have distinctive flavor profiles. You have to taste them and decide what works best.
The Three Temperature 'non' amigos....
Posted in: Tech Help, Tips, Tricks, Techniques
I always use a strip of parchment to test for temper. Some use the tip of the knife.
Freezing Chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pieces with transfer sheets (not still attached) and molded pieces with no problems. One thing to consider, some flavors intensify when frozen, such as chili peppers. I do one piece that has habanero and I don't freeze that one as it is unpredictable.
Problems with chocolate molds
Posted in: Tech Help, Tips, Tricks, Techniques
You may be getting over-crystallization of the chocolate. After about 10 minutes of you working, raised the temperature on the machine 2 degrees. This will keep the chocolate from thickening too much. Good luck.
toffee (i know this is not chocolate, i figure somone has some experience)
Posted in: Tech Help, Tips, Tricks, Techniques
Welcome to toffee Hell
Toffee starts to separate at around 250 degrees. I have tried different butters, room temp or frozen, different sugar (beet or cane). The only conclusion I have come to is no conclusion at all! We have better luck in the big round-bottomed copper kettle doing 12# butter batches, than smaller batches on the regular burner. I think the copper inverts some of the sugar, or the size of the batch evens out any inconsistencies in the temps or ingredients. I like to start the batch slow, bring to a boil and gradually turn up the heat. If it starts to separate, pour in some hot water and stir like crazy. i haven't lost a batch in years, but you have to keep a close eye on it. A friend of mine who is in the toffee business always uses non-stick pots. He said that really helps on the separating. I always take it up to 290 (5000 feet). My husband stirs the big batches and he likes to get the butter and water almost to a boil before adding the sugar. I don't like to reduce the amount of water before adding the sugar. It just really doesn't seem to matter. Sorry I don't have more answers.
Another Great Book, Ordered mine just a minute ago....
Posted in: News & New Product Press (Read-Only)
I ordered mine last week. I thought it wasn't shipping until December. Sure hope you are correct:-)
Locating A Source Of Black Candy Boxes
Posted in: Chocolate Education
ModPac has stock black 2 piece folding boxes. Nothing fancy or unusual, just the norm.
How detailed a list of ingredients should be?
Posted in: Tech Help, Tips, Tricks, Techniques
Are you sure about that requirement? You don't need nutrition info, but I thought you always needed ingredients, either on the package or if selling by the piece, have it available.
Precoating Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Are your centers at room temp when you dip them?
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
Tony, I can confirm your intuition that ladles are a source of constant frustration and waste.Got to get glasses--read this as ladies:-)
dipping machines...
Posted in: Tech Help, Tips, Tricks, Techniques
I like to use disposable pastry bags. I fill them up and can estimate pretty close how much chocolate I need. The bonus part is when I am finished, I squeeze out the excess and let the remainder harden in the bag. When I want to use, I scrunch the bag and the loose, hard chocolate falls out (I remelt it) and I can reuse the bag. (I put a binder clip on the hole). I have 3 Savage tempering melters that have a guillotine opening, but I can't control the flow like I can with a pastry bag. I would think you could temper in the microwave faster than the Little Dipper. It doesn't hold that much chocolate.
Gift Shows
Posted in: Tech Help, Tips, Tricks, Techniques
Knowing how much product to take is the tough part. You just never know. One day one item sells well and the next day it is something else. I agree on the samples. We take a set number and hold them back for people we engage in a conversation. We almost always sell after sampling. The shows I have done are all POS shows. We will certainly take future orders, but it is mostly a cash and carry show. We usually make a few corporate contacts and some retail contacts. I figure my expenses and make sure I take and sell more than that. We usually do about $1500 a day. That is probably very small to some, but to us, that is pretty good:-)
Gift Shows
Posted in: Tech Help, Tips, Tricks, Techniques
I have done 4 or 5 shows and all have been successful to varying degrees. There are lots of things you have to watch for. Are you required to rent pipe and drape or is it included? Do you have to drag your own tables and chairs? You will need electricity if you are running credit cards because laptops run down quickly. One of the shows we went to was less successful because of the demographics. It was advertised as a family Christmas gift show. It was not a high-end market! We did ok, but I will not go back this year. You have to figure who your customer base is and if that particular show has your customers. If you are sampling, you might need health dept clearance. They are a lot of work, but fun to visit with your customers. We would work all day at the show and make chocolates all night for the next day! Good thing they are usually only 2-3 days shows!
Help needed finding cake cutter wire in bulk!
Posted in: Classifieds ARCHIVE
DR does sell guitar wire. I just got some from them.
Air bubbles!
Posted in: Tech Help, Tips, Tricks, Techniques
Check the viscosity of your chocolate. You should be using a fairly thin one on detailed molds.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
It goes to the back of the divider. That way, seed continues to melt, seeding the chocolate. I don't drop the temp and then raise again. Just melt, and set the working temp. The seed chocolate mixes in with the melted chocolate. If you don't want to use seed, do like Cheebs and drop the temp lower and bring up to working temp.
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
I have an ACMC but haven't used it for awhile. I would put the chocolate in, set the temp at 115, put on cover and walk away. Maybe over night, maybe for a few hours. Start spinning, lower temp to working temp, fill the back of the bowl with callets. Wait until lower temp is reached. Test on parchment and proceed. My Hillard is on the same principle, and it works beautifully. The chocolate in the back of the bowl seeds the rest. You can dip while there is unmelted chocolate behind the baffle. In fact, you should always have unmelted chocolate in the back. Thalia is a good suggestion also
She is very knowledgeable. p.s. I use my E Guittard dark at 90-91, milk at about 88 and white about 87.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
I sure don't have all the answers, and I have had similar issues, but not as severe as yours:-). One thing I tried was letting the shell sit overnight before filling. I also put the shells in the fridge until I could see that they were releasing from the mold. I will still have one or two impressions out of 8 trays stick on occasion, but not nearly as much as before. I use Chef Rubber jewel all the time and have not had a problem. I do get my cocoa butter much warmer than you. I don't test it, just put it in the micro until it is melted and flowing good. I use a badger or Harbor Freight version of the Badger. I also like to run the chocolate a little warmer than for dipping. In re-reading Norman Love, he cautions against over crystallizing. Could that be happening? As you "reusuing" the chocolate that you tap out for the next mold? When you find the answer to the problem, please let us know.
Custom Boxes
Posted in: Classifieds ARCHIVE
I have custom boxes. 6 piece cost about .90, 12 piece about the same. The 24 piece was 1.70. I think I ordered 2000 6 piece, and 1000 of the other two. Most places will do small runs, but the price is prohibitive.