I have only seen them on the Net, but you could ty these guys
Hi everyone.
I,m new to this forum. Next year I intend to start making chocolate from the bean.There doesn't seem to be anywhere I can buy beans in bulk in Australia. I have been looking at Vanuatu for growers but have no idea where to start. Does anyone have any contacts as a starting point?
Cheers
Ross
Larry: I think Trula has already decided to go with one of the larger Chocolvisions, so isn't looking for comparisons to other machines. I think she's just looking for comparisons between the Delta and the x3210.
Trula: I've only used the x3210, because I decided that (for me and my process) the extra features of the Delta wouldn't be worth it. Since I'm bean-to-bar and only need to temper a few different types of chocolate, I didn't need the extended temper mode, or the ability to store a bunch of different recipes. If you're making truffles or chocolate-dipped items usingvarious couvetures, those features may be more useful to you.
Hi everyone,
I have the opportunity to purchase a used chocovison delta machine or a used revolation x3210 machine. The delta is $300 more than the x3210 machine. I already know the basic differences, but can anyone out there give me their experience with either machine(especially the delta)? If you have had experience with both, do you think the delta is worth it? I have used a revolation x3210 and liked it, but I was just wondering if you guys think that the delta is truly superior.
Thanks,
Trula
Could you tell us more about what you'll be making?
I'd go with the larger x3210. It will be much easier to dip your pretzels and other large items.
It will also be much easier to produce a quantity of molds for your bars because not only is the bowl bigger in the revolation machine, you can get a Holey Baffle that will increase the melted capacity from 10 pounds up to17 pounds.
We have 1 little dipper and 2 x3210s. I prefer to work with the little dipper, but we primarily do small confections.
The new dispenser for the revolation machine would make filling molds MUCH easier.
Welcome to The Chocolate Life!
I have no experience with the little dipper, but I have worked with the x3210 a bit. I really love everything about the x3210. It's quiet, easy to use, not too heavy, and works perfectly for me every time. The bowl is also plenty big enough to hand dip items or easily use a ladle or such to dispense chocolate. I think chocovision also sells a new accessory that you can attach to the delta or x3210 that dispenses the chocolate in a stream for easy molding of bars and such. Good luck deciding!
hey chocolatelife people how are you? i work making candies and gummies for a private company in boulder CO. My new goal is to produce some chocolate goodies. I have some knowledge of chocolate, my main question is what would be the best equipment to get?
I am looking on producing about 5 to 10 kg per day, probably more though! any advice will be greatly appreciated
i was thinking a hillard's little dipper, or the chocovision delta or X3210. Any knowledge on this machines?
my goal is to make truffles, chocolate candy bars, lots of dipped goodies, like pretzels, mint etc. what would be better for my type of work?
Hi Lisa, easy answer: Felchlin! Great chocolate and they care about people and the environment. Their Gran Cru's are the best. My favourite is the Cru Sauvage 68% 60H conch. Wish you lots of success!
Hi all
I'm in the process of setting up my chocolate business in Sydney, Australia and am considering using one or a combination of these three brands. I would appreciate input and recommendations of couverture in these brands from those of you who have had experience using it.
Thanks in advance!
Lisa
well, if i tell you the results before you test, it can skew your perception 8-) test it and see...
Ok I am going to test it . How does it affect the taste?
Thank you
you'll taste it far before you see it, but given enough time, the color will lighten. by the time it's noticeably lighter, you don't want to eat it...
Great Tom and Sebastian. THanks to both of you. It makes a lot more sense now and indeed photooxidation or degredation would be a better term. I was just curious to understand how that exposition to light can degrade chocolate. I know what sugar and fat blooms look like and I was wondering what oxidation could do.
photodegredation of proteins and lipids is very common. Most of it's due to UV lights (think fluorescent lighting). Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur. it's the reason your milk doesn't come in clear containers.
THank you Tom and Larry,
Larry, very interesting read However I think oxidation isn't about heating chocolate or that would just be the "fat bloom" problem we encounter with chocolate. Or is it that when people talk about the oxidation of chocolate by light they mean the infrareds heating up chocolate?
I guess I am more looking for a description of what happens in the oxidation process of chocolate by LIGHT.
Thanks to anyone who could have such a description of the process
http://www.thechocolatelife.com/group/nerdzone/forum/topics/chemistry-of-chocolate-seizing-by-heat
Reaction with oxygen is facilitated by light
Hi all,
I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?
If anyone has a scientific explanation, I am eally interested.
Thanks for your lights.
Olivier
Pretzel as everyone knows is a kind of bread prepared from flour, shaped as a knot appear like praying hands and are looped into one another. It is made with the long strip of dough flavored with vanilla, and then twisted into the loop shape, usually sugared, glazed or sprinkled with seeds after baking. In some places this also has a religious significance, so let us see how we can bake a recipe with these.
Ingredients:
Procedure:
One can dip these in melted chocolate or make any variation you desire, however, these are sweet and salty to taste, and fun as a snack for the family.
Im up for any capacity, so whatever you have let me know.
Thanks
Hey Brad,
I just got a sample of about a lb. Where can I send you some? Thanks John R.
Thanks for the tip Sebastian. I will be on guard. John R.
Tanzanian beans are typically flavor beans. no one would ship them here, and have them be in as good condition as the email suggests, and then abandon them. i'd be suspicious.
Hi Brad,
I will follow-up with regards to samples and pricing.
Thank you,
John R.
How much are they asking per ton?
Can you get photos of the beans?
Is it possible to get a sample to evaluate?
I got a frantic email from someone who claimsto have:
raw cocoa beans from Tanzania. We have about 25 tons stored in New Jersey. The bean count is 108pcs/100gr. They are conventional grown. The cocoa has been fumigated. Certifications are expensive and the farmers dont have the money to get certified. However, the quality is excellent. Tanzanian cocoa beans are great to blend with other cocoa beans. They have a fruity flavor. There is no issue with mold. They are properly fermented. The only issue is the size counts of 108pc/100 grams is giving us a hard time to move. The terms of sale would be payment after inspection at yours or your buyers facility. The farmers have a capacity to supply 2500 tons annually
I realize this may sound "spammy", and yet there is enough detail to suggests this is a legitimate request.
Does anyone want, or know someone who wants, these beans?
Thank you,
John R.
Thanks Adam, For the tip. I will check it out. John R.
This would be a lot of manual labor but what about a coffee bean shaped mold where actual coffee beans serve as a "filling"?
Of course the mold's cavities would need to be large enough for the bean and space for a decent coating.
I have exchanged some emails with someone that in their own words:
. has a requirement for chocolate coated coffee beans. The types of coatings we need are milk chocolate, dark chocolate, white chocolate, hazelnut chocolate and caramel chocolate (layer of caramel covered by a layer of chocolate). We are also interested in spiced chocolate or chai flavors coating. The shape of the final product should maintain the shape of the coffee bean. Is this possible? We will supply the roasted coffee beans to you but need your help to do the chocolate coatings. The requirements will 2000-5000 pounds per month
When I responded that it seems like a panning machine would do the job here, the potential customer seemed skeptical indicating that the resulting coated coffee beans need would to maintain the shape of the coffee bean, and that a panning machine would not work.
Any thoughts on this project? Follow-up questions I should ask? Estimated costs? Thanks! John R. Travel Chocolate LLC
I was looking for the same thing and I happened to find this video which seems pretty helpful
How to Organize a Tempting Chocolate Tasting Party with Ghirardelli Chocolates | Pottery Barn
I was taught to test your temper by inserting the tip of a metal teaspoon. Dip, shake off, and set it aside to observe how quickly it hardens. Check for the very things you described above, if swirls or matte finish is present, you can try stirring your chocolate and testing again until you get that snappy clean shiny finish!
Store dry and on the cooler side.
Hope that helps!
You are not tempering your chocolate correctly.
It probably looks wickedly shiny and awesome on the outsideat first, and then a couple of days later the inside gets grainy. Simply put: It wasn't in temper when you molded it.
as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days. Not sure if it's the tempering process, the way i cool the chocolate or the temperature the chocolate is stored in after I package it. Frustrated and need some help.
Harold
