If you don't do something like this already, try rubbing a little chocolate around the inside rim of the syringe before putting in the stopper/plunger part. This makes the stopper move easier.

I've had problems in the past with the rubber stopper coming off of the plunger, especially with older syringes, but this trick has solved the problem completely for me.

Hi,
Perhaps this is a stupid question but very important, how do you prevent from the rubber to fall off when you draw chocolate? my chocolate is not too thick.
I use 150 ml syringes that I order from ebay.

Thank's

An almost new Dedy Confectionery Guitar Cutter, 5mm spacing with 3 frames.

It was bought new six months ago from TCF Sales. I have since decided to only produce molded candies so the guitar cutter is surplus to my needs. It was used about 12 times. Below is the description from TCF Sales:

DEDY confectionery equipment presents the 5 mm single arm Confectionary Guitar Cutter that produces true 1" squares. Not to be compared with guitar cutters made with a nylon (plastic) base, Dedy guitar cutters cut uniformly and precisely, and perform precisely not only initially but over time. Cuts most any soft confectionery food products like ganache, pralines, fudge, jellies, soft caramel, almond pastes, etc. DEDY quality is exceptional and preferred by professionals worldwide.

• Base Surface: 350 mm x 350 mm. Made of high quality aluminum alloy for precision and durability, and to minimize weight.

• Guitar Cutter Frames: Made of stainless steel. Three (3) frames included: 15 mm, 25 mm, and 30 mm. o Other frame sizes can be ordered separately, but must be divisible by 5 to fit this base.

• Also Includes: Pick-Up Pan to move food product to and from the Guitar cutter, spare wire, and tools. Dedy Guitar Cutter are easy to use and easy to clean. Simply remove the frame and spray or submerse in hot water using a small amount of detergent as desired. Spray base with hot water and use a firm brush as necessary.

New it was $2,395. I am asking $2,000 plus shipping. It will ship from Cincinnati, Ohio 45202. Shipping to most of the USA should be around $50.

 chocolate-confectionery-guitar-cutter.jpg - 50KB

Hi,

I assume that your theory is correct sometimes and not always, when I mold 1 kg of chocolate to flat aluminium vessel (thickness of approximately 1 cm or a bit less) no releasing marks..

Still in great working condition. Purchased a few years ago. This unit has a temperature dial and heating light indicator.

$400

This machine is still in great condition and fully functional. Included 2 bowls, new baffle, holey baffle $1,600

Skimmer, used 3 times $400

Im looking for a selmi tempering machine. Please get in touch if you're interested in selling one.

you're going to be adding so little to be honest it doesn't matter. Essential oils are incredibly concentrated.

I can assure you this can happen on polycarbonate molds, I spent a few good years trying to get rid of them! My theory-It is basically the heat in the bars last stand, If you have long flat surfaces the chocolate cools, shrinks- releasing heat and this collects in the middle of the bar. I would not recommend any physical cleaning of molds as they do in fact scratch up, wash in dishwasher with a good non filming detergent. When we did photoshoots I used to make bars with undertempered chocolate  and then freeze them came out LOOKING beautiful.

Warming cabinets work fine, buy a used one  at a restaurant supply company and under worst case scenario you have to change the thermostat.I ran with two of these for 5 years. As an aside to anyone using a refrigerator to cool your chocolate. you may want to consider changing your thermostat to one that will run a bit warmer, we got a lot of cracking with a thermostat running very cold.

Curtis, I am interested in these molds! Can you email us lunechocolat AT hotmail.com

thanks! or feel free to call the shop

315 692 4173Thanks

Hey everyone,

Is it best to add essential oils before or after you temper chocolate?

Thanks!

Trudy

These are the questions I have put to Selmi and their response. Would be good if anyone had any practial experiance to back this up:

- what is the maximum sized inclusion?

Should be lesser bigger then 4 mm 

- what is the max % of chocolate to inclusion that is can run.

We advice maximum 18% of inclusions for each kg of chocolate you will have inside the machine 

- Can the machine be fully cleaned. We are interested in the removable screw pump option, but does this clean to a standard where to could still not contaminate other batches with previous allergens used, I am thinking nuts here.

The machine with the removable screw such as COLOR EX and PLUS EX allow you to remove the screw pump and wash the machine complete. 

- Is there any wastage when swapping form Dark to milk etc.

from Dark to Milk we usually advice to not wash the machine but empty it as much as you can then put the new chocolate inside, for the swap from Dark to White the waste of product is very small because you can empty the machine and then wash it.

Hi all,

We are looking at one of the Selmi machines, possibly the Top Ex. What attracts me is the removable screwpump for easy cleaning. Now I know that this isn't unique to Selmi but they are the only comoany I see saying that you can use nuts in the machine and then clean. This makes mean think that they must be very confident of ease of cleaning.

- Anyone have first hand experiance of this?

- Does anyone know max inclusion size.

thnaks

calum

Here is specs of the roaster

http://www.crzmakina.com/urun/150ro-elektrik.pdf

I second Clay's recommendation. Asking Ken about a proof box at Charyn Auctions in SF.

c:

We are interested in the depositing pump.

Can you please let me know whether this is the mini-pump (3.5 oz stroke) or the Savage 1324 with the 8.5 oz stroke?  What kind of depositing heads does it have with it?  Do you have port adapter (Savage #1300-09-151  TANK-PUMP 1"FPT-1.5 ILINE FEMALE  ADAPTER) to mount it onto the tank?

Also, do your tanks (especially the analogue controlled one) have a port for mounting the pump controller? Savage pump controllers mount on the port that is on the side opposite the melter controller box, towards the top.   Your photos show only the controller side; could you please email me the other view(s) to ilya@luvicecream.com along with the pricing info and all other answers?

 Thanks!

Hi, i try uploading pics, but for some reason its not letting me, give me your email, i will email you.

Hi Charley. This looks gorgeous. I'm in northern California and am interested. Can you share with me electrical requirements for the motor, overall dimensions and weight, and pricing info? Warmly, Jonas

jonas@fireflychocolate.com

707-861-8504

Hi i was thinking to make a chocolate drinking powder but would like to know which type of cocoa powder will be suitable

Low fat cocoa powder or High fat cocoa powder

Also kindly let me know should i use alkalised or dutch or any other processed cocoa powder.

I would also like to know what does Cocoa powder ALF and AHF means

Any help will be appreciated.

Any image or description?

Hi Guys

Would you please send us some information.

chaqchao@gmail.com

Thanks

Hi ,

    I am interested, where are you shipping from and how will you be shipping it ? Please contact me a victor@emvichocolate.com

    Thank you

    best

   Victor

Hi there! Where are you located?

We might be able to help you out, depending on quantities, as of January. francis.murchison@gmail.com

We have about 140lb left now at $5 a pound.

francis.murchison@gmail.com or 508 2746590

hello,

We are near PR.

I would like to buy from you once you are ready.

do you have contact information?

thank you

Looks great.  Would love pricing information.  Please email me at ed@festivalofchocolate.com

Thank you!

• Stainless steel slab for chocolate work. 
• Cools chocolate almost instantly allowing to create original decorations.
• Place the cooling slab into the freezer and once it gets really cold you can start applying chocolate on its surface.
• Chocolate will crystallize itself automatically as it gets in contact with the cold slab and will transform into a semi solid state giving it consistency and more flexibility. 
• Throughout this transformation phase the chocolate will become very malleable therefore enabling to create fanciful shapes. In a very short period the chocolate will harden, will snap off nicely and will maintain its given shape.
• The cooling slab’s stainless steel surface has scarcely any porosity therefore keeping it cleaner and more hygienic than marble. Stays cooler 3x longer than marble.
• Size: 24" x 16" x 2 1/2" (60 x 40 x 6.5 cm) - 35 lbs (16 kg)
• $210 plus shipping

 Cooling Table_Detail1.jpg - 49KB

Yes I have a one depositing pump. It has never been used. 

Do you have a depositing pump available as well?

Hi there, thanks for reaching out. Both tanks were purchased new, I'm the only owner. The analog tank is 11 years old. The digital LCD screen tank is 6 years old. 

Nothing special required here.  Make sure your chocolate and coffee are about the same temperature when you add the coffee - if that's not it, then chances are you're not tempering your chocolate as well as you think you are, or you've got humidity issues.

I am also interested in this cacao. Please let me know if it is still available. 

Thank you!

Jeff

Can you tell me how old the melters are and did you buy them new? Thanks rich

You can give me a call at 619-798-6030

No - in general, raw cocoa materials are not sterilized. People have improved production processes, but subjecting the beans to temperatures above 100C (no matter the duration) is not something most raw companies are prepared to do - and still call the product raw.

One of the challenges with the raw diet is that you don't know if (or how much of) the benefits are coming from eating raw food - or not eating processed food. (I've been researching and covering this topic since some time in 2009.)

Yeah - the main point is "cold processed" but the word raw has a lot of baggage attached to it with respect to specific (but not universally agreed upon) maximum temperatures.

I'm interested, and in San Diego. 

Best,

Deanna

Gold Medal 2626 208 Karamel Baby Cooker Mixer w/ 2.5-gal Capacity & 20-min Cycle Time, 208/1V

Barely used want to sell because we purchased a bigger machine.

Selling price=$1,000

Helion -

Generally raw chocolate makers don't sterilize.

Part of the challenge is that they don't understand the physics of heat transfer - the just focus on a temperature and think it's an absolute limit. Subjecting the outside of a cocoa bean to 100C/100%RH for 1 minute does not cook/kill the bean - but it will do at least a 3-4log kill on salmonella and e-coli. In fact, it's barely enough time for the heat to penetrate the shell, and you do have to consider evaporative cooling. 

I am confident they've never thought about the instantaneous shear temperature under the grinding wheel. If the chocolate, on its own durning refining, warms up to 45C then the shear temperature has to be higher.

We are downsizing in preparation to move onto our own cacao farm in Puerto Rico. This cacao was sourced directly from the indigenous farmers of San Juan Bautista Tuxtepec Oaxaca. Bitter and intense beans lend themselves to an amazing flavor profile, especially in dark milk chocolate.

Roughly 150lbs available for $800 plus shipping. The beans are currently in San Diego