Forum Activity for @Kim Kingston

Hello;

Is this item still for sale?

Thanks.

Please take a moment today to stop and give thanks to the original Willy Wonka - Gene Wilder - who passed away today at the age of 83. Mr. Wilder, your persona was larger than life, and the inspiration to thousands of chocolatiers the world over. Thanks to you and Willy Wonka we think not what is, but what could be. Thank you for your gift of pure imagination to us all.

http://variety.com/…/gene-wilder-dead-dies-willie-wonka-yo…/

Dear chocolate community

I hope one of you can help me with this issue. We process our chocolate below 42 Celsius. Till now we always had great consistency. For sweetener, we use coconut palm sugar. I just started using a new coconut palm sugar which has a slightly darker appearance. It seems as everyone considers that a natural variation so I didn't think much about it. However, when I created a small test-batch, the chocolate turned out much more soft, melting much faster when touched. I am sure that it was correctly tempered. My first thought is that it might be due to humidity in the coconut palm sugar, but would that necessarily create that sort of effect? Any insights on this?

thanks  thomas for your kindly reply

Not gonna find a better deal really. Almost all of these beans have already been hand sorted and are in great condition. 

No sorry

I wonder how does is dry so quick and do not stick on the fingers while removing it from the the bowl - This is really scary

Hi Rahman,

In case you don't already know, here are two sites that have lots of information about making chocolate:

http://www.chocolatealchemy.com (lots of helpful info in the forums)

http://www.bean-to-bar.co.uk/

There is an online chocolate makers program by http://www.ecolechocolat.com/en/chocolate-making-from-bean.html for $455 US. I do not know anyone who has taken the program.

There was also a bean to bar class here: https://www.jmauboinechocolates.com/index.php?route=information/information&information_id=10 earlier this year. I believe it was a theee day class.

- Thomas

hi guys can anyone tell me where i can get training on bean to bar chocolate making

So, my friend tells me it's just that - gold dust in cocoa powder.  Now, it's not actually, literally gold dust, but rather the decorative stuff.  According to him not all of them work very well, and his experience is that the gold dust from albert uster imports - the one that says 'inedible' - works great ( http://www.auifinefoods.com/gold-dust-inedible-5861050000)

I've no idea why it would stick to chocolate but not to cocoa powder - my guess it's some electrostatic property, but why it's preferentially choosing chocolate over cocoa - no idea.  Someone give it a try and see how it works.  Wonder if the AU gold dust has an ingredient list on it?  While i've got a boatload of mica powders i could use, i'd pretty strongly suspect they'd just coat the cocoa powder - they're incredibly fine powders.

Thanks, Kerry. Much appreciate you sharing your experience.

Paul - when I use a melter I put the chocolate in the night before - by morning it is melted and the temperature can be turned down for the tempering process.

Im looking for a DEDY truffle filler, do you have  one of those for sale?

Shawn

Robyn

I am interested in purchasing this melting unit.  I plan on using it for a trade show for demos.  My question how long will it take to melt 5 pounds of mild chocolate.  I plan on using Callebaut 823, and will make bars with my trays.  As I am not in the chocoalte making business, would appreciate your attention to this question.

Best

Paul DeFruscio

And heres one of the Rev Delta

 IMG_5337.JPG.jpg - 1.5MB

Heres a photo of the Prima

 IMG_5379.JPG.jpg - 1.4MB

Hey there.. Just sent you a phone number via insta gram...

Can I get an email / phone to speak with you about the Prima?

I'm in Oakland so transport would be easy.

I have only been making chocolate for a short time but I am finding it difficult to know how to source self designed wrappers for chocolate bars.  I have been using the plain flat pack card packaging from Keylink but it adds quite a bit to the cost so hoping to source something cheaper.

Yes Trent. 

It is still available.   Feel free to call me with any questions. 

You bet Kim, 

I am also interested.

Kim

Hello. I am also interested in your prima and rev. Are they still available and can you send me the prices on those two please? 

Thanks.

Heres a link to it for ya... The picture here is of their newest version. I believe all the specks are the same though...

http://www.boscolo.it/en/chocolate-machines/prima

Hi Stephen,

i realize it's an old post but we can help if you are in need of 100% organic or 100% FT organic liquor.

trent@naturalchocolateworks.com 

What size is your FBM Prima continuous temper melter?

Trent

Hi Jeremy

is this still available?

Trent

San:

One of the challenges with "raw" is that there is single, accepted, maximum temperature. Some say 42C (Douglas Adams coincidence?), others say 45C, and the most common one I've heard here in the US is 48.7C (118F).

One of the challenges I have with a single temperature definition is that it assumes that all foods (and all enzymes) react the same way to heat. I know that Excalibur, a dehydrator manufacturer, cites research that says that enzymes are more durable in aqueous environments. They can "survive" for far longer times and far higher temperatures than the ones you cite.

From a process perspective, trying to express butter from liquor at low temperatures is inefficient - time consuming and expensive.

Furthermore, there is no proof that I am aware of that there are living enzymes in dried cocoa beans (drying is a stage missing in your process diagram, and I take issue with the order of other steps). If there are no living enzymes in raw beans then it should not matter what temperature the cocoa butter is processed at. Also, to the best of my knowledge, there has been no peer-reviewed study that tracks changes in nutrient levels from the bean in the pod to a finished bar that conclusively shows any benefits from consuming "raw" chocolate.

So - from my perspective - the distinction is meaningless.

But your customers obviously care.

Trent -

NCW is a commercial company whose business is selling products and services to confectioners and chocolate makers. 

You can promote your business on your profile, but if you want to promote product or services here in the Classifieds - you need to help cover the costs of keeping the servers running and the software up to date.

Please send me a PM or email to discuss.

Thanks,
:: Clay

Natural Chocolate Works is actively seeking Existing Chocolate Brands wanting to sell or perhaps look to become part of a larger confectionery company 

confidentiality agreements available 

trent@naturalchocolateworks.com

Natural Chocolate Works has 60% Organic Dark sweetened with Coconut Palm Sugar Couvertures FOB Coquitlam BC Canada.

Yes, they are. 

Hi everyone,

I have been wanting to ask this question for a while regarding "raw" cacao butter vs. regular butter. I am sure some of you already know much more about this. After talking to many people in the chocolate filed, I have come to the conclusion that raw cacao butter (i.e. processed below 42 degrees Celsius) is practically non-existent, as even the producers that declare their butter as raw say that they will go up ti 45 degrees in the processing, and that temperatures during transport (especially in the tropical countries where they are produced) can even exceed that temperature at times.

Below is a chart that is apparently used by a producer of raw cacao.

My question is: does it ever actually make sense to make the distinction? Wouldn't raw and now-raw cacao butter be very similar in structure and attributes (excluding those that are deodorized)? 

Many thanks,

San

 @.jpg - 27KB

We sell organic and organic FT cocoa liquor

perhaps we can help

trent@naturalchocolateworks.com

We are not located in Ontario but we are in Vancouver - perhaps we can assist?

trent@naturalchocolateworks.com

I have organic 60% dark couverture sweetened only with OCPS - 18.14kg per box

we can discuss your volume and price 

FOB Coquitlam BC Canada

Trent

Are these still available?

please see attached file for details, with prices.

Inventory List with pictures update Aug 18.pdf - 1.7MB

Details on the truffle/bon bon trays?  Size, quantity, price?

If you are in the continental US, I will ship to you for the $500 price.

yeah, i didn't read it very thoroughly.  lots of speculation from the little i did read.  w/o knowing what it is, it's hard to say.  i've work quite a bit with gold leaf, and it's a nightmare to handle.  i suspect it's not gold powder/leaf/whatever at all, but something else. Exactly what?  I dunno...

Edit - i've got a good friend who's a CMPC - let me ping him to see if he know's the details of what's going on, and then we can get into the science

Hello, my name is Tony and I am really glad find this forum:)

I am an amateur and big fan of making chocolates at home.

But I have a small problem and got confused when I start try to make pralines with airbrush.

After I airbrush the mold with colored cacao butter and fill it with chocolates, some colored cacao butter will remain on the surface of the mold and when I scrape the overfilled chocolates back to my bowl, then some colored cacao butter will mix with the rest of the chocolates in the bowl, which will cost some wastes.

It seems like a beginners problem but I am really confused.

Could anyone give me some advises to avoid this problem please?

Thanks a lot:)