Forum Activity for @Sebastian

Dutch-process chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

The details of how to perform alkalization, my friend, i'm afraid are going to be closely guarded trade secrets. Essentially it involves soluabilizing an alkalization agent in the presence of cocoa solids, variables include the alkali, concentration, time, temperature, state of the cocoa at the time of alkalization, pressure, moisture content, atmosphere, etc.

Be careful should you attempt this, as alkali can cause severe chemical burns if not handled properly or not effectively neutralized.

Most people prefer alkalized powder in their beverages over natural powder.

Dutch-process chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I know that the 2 main ingredients for dutching are Chocolate, alkalizingagent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and how to perform such process on chocolate* or just simply add a small portion of a alkalizing agent to chocolate during pressing stage? And will dutchingchocolate powder taste better as instant hot chocolate drink vs natural chocolate powder?

Thank you in advance!

updated by @TerryHo: 04/11/25 09:27:36

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Siham,

unfortunatly I am not so experienced with batch tempering machines. I work in a company that can produce continuous tempering machines.

The main difference is that heating and cooling (in one word: tempering chocolate) are made contemporary, in a continuous temperer. While in a batch temperer you have to melt and then temper. For what I know (because till 2003 we used to produce one batch tempering unit), you have to use the tempered chocolate in a determined time to be able not to loose the tempering curve. While in conotuous system, chocolate that is not used go back into the melting bowl and it is heated again.

Batch tempering machine are, in general, less expansive than continuous. I am not sure this difference in price is kept if you start considering the enrobing features too.

Again, everything depends on you. Your production (continuous temperer are more productive) but budget too.

Giuseppe

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Giuseppe,

I would like to purchase my first tempering machine to use at home for molds and enrobing.

A batch machine that is big enough to shell 4-8 molds/ batch.

I am thinking of chocovision rev 2 1.5 lb capacity or ACMC tabletop 6 lb capacity. A big difference in the capacity for almost the same price. Also, I am not sure if I should start with chocovision mini or rev 1, same capacity of rev 2 for half the price!

Thanks,

Siham

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Siham,

the question is not which is the right tempering machine size but what are you planning to do. I mean: kind of product and/or productivity.

Every machine has its own price, for sure, but, if you want a continuous tempering machine you will find useful also the accessories that allow a good range of products. Normally the bigger is the machine the easier is to add new accessories. Furthermore different capcacity (machine size) different production rate.

I would say, first of all, do you want a continuous tempering machine or a batch machine?

Then: variaty of products (example:molding and enorbing / bars and pralines), and how many products and chocolate per day or month.

Giuseppe

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you so much Ben, I will read through the links to learn more before buying.

Siham

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Siham. There are several discussions on this forum discussing tempering machines and people's opinions of them. I'm linking a couple of them below, but there are many more that you can search for.

-Ben

http://www.thechocolatelife.com/forum/topics/chocovision-x3210-or-delta-good-for-bean-to-bar

http://www.thechocolatelife.com/forum/topics/which-tempering-machine-to-purchase-fbm-gami-selmi-or-wheel-type

http://www.thechocolatelife.com/forum/topics/1978963:Topic:14103

Chocolate Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone,

I am looking for a small - med size tempering machine, any advice!

Thanks,

Siham

updated by @Siham Abdel-naby: 04/11/25 09:27:36

And the world gets a little smaller

Posted in: News & New Product Press (Read-Only)

ADM's chocolate business for sale, again. This time they mean it 8-)

http://www.reuters.com/article/2014/04/15/us-adm-cocoa-deals-idUSBREA3E1ZK20140415

Actually, they meant it last time as well, but ADM was hoping to purchase a large grain business based in Australia, and the sale of the cocoa/chocolate business was meant to fund that. Australia decided they didn't want a non-aussie owner of that large of a business, so the deal fell through, creating a bit of an embarrassing scenario as they could no longer sell the unit, but already had announced the intent to do so. I'm guessing employee engagement's not at an all time high at those facilities. I suspect that including the cocoa elements in a sale - which is almost certainly going to have Cargill as the buyer - creates very difficult regulatory issues, so ADM's kept the more profitable cocoa sector and is peeling off their chocolate business, including the almost entirely empty (thanks to the BC outsourcing deal), but brand spankin' new, hazelton facility.

updated by @Sebastian: 12/13/24 12:16:07

Freezable chocolate packaging

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone,

My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that could go in the freezer. Could anyone help me with this, please?

updated by @Francis Boechat: 04/11/25 09:27:36

Moldy Beans?

Posted in: Tech Help, Tips, Tricks, Techniques

thanks for the response. yeah, I'm seeing quite a bit of mold that's made its way inside the bean. No fun

Moldy Beans?

Posted in: Tech Help, Tips, Tricks, Techniques

very common. ecuador's a terribly difficult place to dry beans properly, so a great deal of them mold. if you don't have the proper relationships and controls in place, those beans will find their way to you. there's a saying in the ivory coast that's applicable here - it roughly translates to " there's no graveyard for cocoa beans" - meaning all beans will find their way somewhere other than the trash.

Don't worry so much about surface mold - what's important is if the mold has penetrated the bean. cut 100 of them in half and if more than 5 or 6 of them are moldy inside, then you have a problem.

Moldy Beans?

Posted in: Tech Help, Tips, Tricks, Techniques

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few of the them had white specks on the outside/inside (mold?), were hollow or looked like they had been eaten by something, or were cut in half. There were also a handful of pea sized, shrunken beans and a few that looked like they had germinated. I'm just curious if this is common when buying beans in bulk. I added a picture below. Also, I apologize if I posted this in the wrong place. I did a search but didn't find a recent/related thread. I'm new here (and new to chocolate making). Thanks!

updated by @Isaac Ekblad: 04/11/25 09:27:36

Chocolate Love: what first drew you to a life saturated with chocolate?

Posted in: Allow Me to Introduce Myself

You can find some brief details here .

Observing a tree at our farm during an partially immobilizinginjury and reading all about theobroma cacao got me hooked on it... now I propagate high yield clones and naturalized trees at my own nursery/farm. I do micro batches for my own consumption as roasted nibs. No chocolate yet.

Chocolate Love: what first drew you to a life saturated with chocolate?

Posted in: Allow Me to Introduce Myself

Dirke! That is awesome! I love this stuff - it's so true of the way chocolate works, isn't it? We're just living our lives, minding our own business and suddenly we're swept away with a seemingly innocent taste.

Which turns into an idea, which turns into a fascination, which turns into a lifestyle. Thanks for taking the time to respond. I'd love to taste your chocolate sometime! Is it awine/chocolate combo?

Chocolate Love: what first drew you to a life saturated with chocolate?

Posted in: Allow Me to Introduce Myself

For me, I have always been a foodie but chocolate was just something I quickly grabbed while waiting at the check out isle at the grocery store. Until of course I did a winery tour and they offered me a tasting of ice wine in a chocolate cup. I loved the combination and of course wanted to share the experience with friends at home but couldn't find the cups anywhere. That lead me to trying to make my own and that's where I starting playing with chocolate, quickly finding it very interesting with the desire to learn more.

As I played with chocolate and discovered new combinations while learning the science behind it all, I found it a natural fit. I was so intrigued by it that I bought and read endless books about it and eventually went to school for it. My friends (aka guinea pigs) loved what I made and wanted to buy them, so I eventually built a business around it. I am lucky to have found something I am so passion about other then my family. But I am also fortunate enough to have a family that supports my crazy ways. I am a chocolatier, I love what I do. There is much more to this story but this is the general gist of it.

Cheers

Chocolate Love: what first drew you to a life saturated with chocolate?

Posted in: Allow Me to Introduce Myself

The Chocolate Tourist is all about the stories behind chocolate makers and what motivates an artisan's passion to work with beans.

For me, it all started with an atypical northern Virginia snowstorm that kept mehousebound for two days. I started experimenting withhot chocolate recipes and was suddenly seized with a burning desire to know all about chocolate - where it comes from and its cultural significance and what goes into the bean to bar process.

It's a rabbithole that so farhas not presented a bottom!

I'd love to find out where my fellow Chocolate Lifers are coming from. What's your story?

updated by @The Chocolate Tourist: 04/09/15 07:14:37

Packaging Machine

Posted in: Classifieds ARCHIVE

I am still trying to find this, I am starting to think it doesn't exist unless you have $30,000+ to play with. Let me know if you find anything...

Packaging Machine

Posted in: Classifieds ARCHIVE

Does anyone have a suggestion about a machine we can use for wrapping bars? A cold seal machine? It is ok to have it manual, but I want something to speed up production. We are trying to stay under $2000. Any advice is most welcome.

updated by @Chocolate Woman: 04/07/25 13:00:14

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

That sounds awful! I haven't used it enough to be able to recommend or not recommend, but the chocolate I have been making so far has turned out really good. I have to say, if I felt like there was an alternative I would certainly purchase from someone else.

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

My friend had this same problem, and the first time she cleaned her cocoa town, the adhesive which binds the stone to the cylinder disintegrated and it virtually fell apart. She also didn't receive great customer service. She just had a local engineer fix it for her. I'm looking at one myself, but am apprehensive. Would you recommend one other than this hiccough?

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

What size belt does it use?

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

As far as I know, they don't make the power twist in the size required by the ECGC-65 (at least they didn't when I bought my replacement belts).

I concur though that for the santha's they are a must.

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

As has been suggested by Paul and in other discussions here on TCL, take a look at Power Twist fiberglass link belts. They don't stretch and seem to last forever. I used 3 small cocoatown melangers for a few years without having to change or even tighten the belt.

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks, you guys - I will definitely look into getting a different belt. Moral of the story being, once you buy a CocoaTown don't plan on utilizing their customer service :)

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

That is the craziest thing I have heard in a long time. Any good V-Belt can handle a wide temperature range. My car back in Canada would not shred belts at -40. It seems that the alignment is not correct. I would also recommend using link belts.

Paul

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

This same thing happened to me after just a handful of batches. Its my experience that the folks at CocoaTown will do and say anything to not have to replace the belts on their machines. I ended up buying replacements from http://www.royalsupply.com/store/pc/viewcategories.asp (you will need to get the number off your belt to make sure you get the right size).

Good Luck!

CocoaTown Belt Shredding

Posted in: Tech Help, Tips, Tricks, Techniques

I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that appears to be shredded rubber from the belt. I pre-ground the nibs and it was a very small batch, less than 15 lbs so there should not have been any undue stress on the belt.

When I called CocoaTown they told me it was because the room temperature in my facility is too cold (65-68F) and needs to be at least 80 degrees F. Is this true? If so, you obviously would need to have a separate heated room for the melanger.

Any insight at all would be greatly appreciated as I am so very frustrated with their customer service!

Thank you!

Nichole Warner

Just Good Chocolate

updated by @Nichole Warner: 04/11/25 09:27:36

savage bros Tempering & Molding Workstation vs the selmi top ex

Posted in: Opinion

I have SELMI LEGEND machine and works great and my recommendation for purchase. It operates automatically and does not need access to water and compressed air. Tempered melted chocolate for 10 minutes. Besides SELMI excellent machines are FBM and GAMI .

savage bros Tempering & Molding Workstation vs the selmi top ex

Posted in: Opinion

Hi Ash,

I'm not going to give you too much information.

Just ask people that use machines of a certain brand (not the people the factories tell you to go) and then you will find out which is the best deal (machine)

Good luck !

Tom

savage bros Tempering & Molding Workstation vs the selmi top ex

Posted in: Opinion

Ash:

To be able to answer this question it would be helpful to know what kind of work you're producing - and how much.

The Savage is a batch melter/temperer and the most common size is 50 lbs, though the molding workstations are larger. In a batch temperer you temper a batch of chocolate and when you're done you temper another, a process that can easily take 30-90 minutes. Depending on the work you're doing you might do TWO batches of chocolate per day - up to about 550 pounds per day.

The TOP on the other hand is a continuous temperer with a working bowl capacity of 60kg and a nominal sustained throughput of ~180kg (400 pounds) per hour.

On the surface, there is no comparison between the two - they are very different beasts for very different applications.

As a ChocolateLife member I can offer you 10% discounts on FBM continuous tempering machines. The sheet metal is not as pretty as Selmi, but the engineering is superior and they tend to cost less Selmi.

If you can give us an idea of what you're producing and how much you produce (peak and off-peak), we can help you better understand the differences.

savage bros Tempering & Molding Workstation vs the selmi top ex

Posted in: Opinion

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be helpful...

http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=6#specifiche

http://www.savagebros.com/p.47/chocolate-molding-workstations.aspx

updated by @Ash Maki: 04/13/15 12:48:08

Fruit purée brands

Posted in: Opinion

I have seen the same thing as you with the Boiron flavors. I haven't seen the Sicoly brand you mentioned. I was hoping someone out there had some experience with or an opinion about Perfect Pure (Napa). I am closer to CA so the shipping distance would be shorter. Otherwise, I have ordered for Albert Uster (outside of DC) and have been happy with their pure (caraman brand).I hear you about the shipping. I need to order enough to make overnight shipping worthwhile but not more pure than I can go through before it's no good anymore.I used to make some of my own pures. I found that to be too unreliable for consistency of flavor and the unreliable availability of various fruits where I live. Of course, I have lots of other things to do with my time and buying pures is soooo much easier!Thanks for the feedback.Take care,Andrea

Fruit purée brands

Posted in: Opinion

From my reading of recipes, Boiron appears to be the most widely used brand, but in the U.S. it seems to be somewhat difficult to find, at least for someone buying retail. A Google search reveals widespread availability, but when one checks more carefully, often an online store will have only a few Boiron flavors actually in stock. I've yet to find one that carries anything like the full complement of Boiron products.

I have used Ravifruit (also from France) and found it very good. Sicoly is another widely available brand--it appears to be the primary one with which some companies have replaced Boiron. Since Boiron doesn't have a significantly higher price, I am puzzled as to why suppliers are switching.

The whole question of shipping and quality is another matter, and as a small purchaser of the products, I can only trust overnight delivery to do the best job possible. I try not to think of how the pure got from France to the U.S., then from the seller's warehouse to a U.S. airport, then from Dulles Airport to my little town by truck.

You could, of course, always make your own, though you might have some slight difficulty getting a good supply of passion fruit or yuzu!

Fruit purée brands

Posted in: Opinion

Hi All,I am in need of some fruit pures and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the quantity I need to order is too much. I'd like to hear which brands have great flavors and are as pure as possible (fruit and a minimal amount of sugar if possible). I use them to make fruit-flavored ganaches as well as pates and the occasional jelly (for inclusion in chocolates)Thanks,Andrea
updated by @Andrea B: 04/10/15 04:47:55

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Gordon, I totally understand your method

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, Techniques

There is not nearly enough information here to answer your question.

FIRST: What are the dimensions of each piece? Something that is 25mm x 25mm by 5mm is going to take a different amount of chocolate than ones with different dimensions. Also, there is the viscosity and specific density of the chocolate to consider. All of these variables will have an effect on the amount of chocolate used to enrobe each piece.

Because of this, when I have done these exercises I have always worked backwards.

Start off with a known weight of centers, cover (hand dip, enrobe, what/however) them, and then weigh the finished pieces after they are fully crystallized. You probably want to cover 100 pieces to average out small differences. Weigh the finished pieces. Subtract the starting weight from the finished weight to get the amount of chocolate used and then divide y the number of pieces to get the average weight of chocolate on each piece..

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, Techniques

Well, i reckon there's many ways to do it, and there's lots of variables. if your centers are solid enough for you to handle, why not weigh out 20 of them before and after they've been enrobed to get an average weight? If you're using liquid centers, weigh the dispenser you use for liquid centers before and after dispensing to get the mass of the centers used, then weigh the finished product, and by difference calculate your chocolate use.

If you're asking, on average, what is the normal ratio of chocolate to center that folks use in general - that's pretty large range - i'd say anywhere between 30-70% chocolate

How to calculate how much chocolate enrobing for each bonbon?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there,

If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank

updated by @him: 04/11/25 09:27:36

Guitar cutter

Posted in: Classifieds ARCHIVE

Alright! I did it. Thanks for all the invaluable info. I bought the dedy from DR.ca. once I looked at the quality of how it was built compared to the plastic based guitar I could really see why it made sense to go with the metal based base. Sure it cost a little more but you get what you pay for.

Thank you all so much for your advice and pointing me in the right direction. I feel I made a purchase I won't regret and have to resell in a short time, thanks to you. All the best!

Guitar cutter

Posted in: Classifieds ARCHIVE

I would advise you to cancel the order you just purchased. Way back when I bought a guitar I bought the guitar with the plastic base. It was so difficult to clean that I sold it after 2 uses and bought the Dedy from Bakedeco .Here is the link http://www.bakedeco.com/detail.asp?id=8883&categoryid=371#.U1PAnMJOX4g . This is the base only. You would need to purchase a frame to match. If you have a 5 mm base you will most likely want a 25mm frame . If you have a 7.5 mm base you will want a 22.5 mm frame.Let us know what you end up with.