Forum Activity for @Clay

Laura:

Inquiries like this one go in the Classifieds group, not in the home page discussion.

:: Clay

Hi Laura, have you ever thought about a small continues tempering machine?

Please, have a look at this video http://myblog.boscolo.it/en/post/2012/05/29/enrobing-well-with-a-small-machine-is-possible/

As you can see this machine is working at the customer's lab (don't want to show you a commercial video). So the main point is to understand which are your requirements. How your products are (shape and size) and how many do you want to produce with the machine and its enrober. May I know something about your chocolate too?

Consider this is a tempering + enrobing machine.

Looking to buy used enrobing machine i.e. Small enrober Bakon, Hillard or Perfect equipment. Please let me know if anyone is looking to sell

Echoing Kerry's sentiment - crystallization gives off heat and that heat needs to be removed or it will take the chocolate back out of temper. So we need to create heat exchange and this can be faster(colder enviornment) or air movement might do the trick.

Also, keep in mind, it might be the temperer. Even though other things came out "perfect". Depending on when they were in the run, the temper might be on or off.

b

Understanding (at least some of) the science definitely can definitely be helpful with chocolate work. It is absolutely a combination of art and science when working with chocolate. Knowing at least some of the science can help you troubleshoot problems from tempering to shelf life. It can also be helpful for recipedevelopment. No need to go back to school for another degree - an broad understanding of theorycan usually suffice!

You know the funny thing about chocolate is that so much of it is based on science. Not my strongest point in school but love the complexity of it all. I guess age does change things, and I ain't gettin any younger, yet!

thanks again all!

You could also try going a bit thinner on the bark as well. A 1/4-inch is fairly thick. I think that was your problem and the reason a quicker cool down worked - the overall mass (i.e thermal mass of the chocolate) was affecting things. Of course refrigeration has it's own problems... condensation leading to sugar bloom.... Sounds like you are on your way to resolving this issue. Probably a combo of different things will lead to an effective long-term solution for you. Andrea

That appears to be exactly what it was, cooling it quicker did the trick. I did a test and tried it several ways because I guess I am a geek that way? I just had to know....thank you all for your suggestions. I am blessed to be a part of a group like this that is so supportive. Not that I am preaching just happy it's finally figured out. Time for a beer to celebrate! Cheers!

I'm voting for cooling the bark quicker. The latent heat of crystallization produces a whole lot of heat and that can throw large areas of chocolate out of temper. I've had it happen.

No disrespect Linda & Victor, I've been making chocolate for years and temper chocolate everyday. That's not the issue. the chocolate is tempered as I mentioned I made bars and dipped some truffles with the same chocolate without issue, they were all perfect.

I narrowed it down I think to two things, I need to cool the bark quicker and or my X3210 is outta wack but doesn't makes sense since the other products where fine. Appreciate the feedback either way. I had a new holey baffle that I am not used to which may have been part of it. Smaller items where ok but larger barks maybe less forgiving?

I will soon find out as I am using my regular baffle this time around.....tempering now.

Oi! va voy!

If it was that simple to just melt an already tempered bar more people would be making chocolate. When you get a shipment of chocolate (whether you buy from any of the producers i.e. Guittard, you still have to temper the chocolate. Bars typically weigh 10 lbs.

You need to melt the bar to around 120F. Then you need to add a few lumps of the tempered chocolate from the remaining bar or new bar. At that point turn the temp down to 82F. At this point you need to mix the batch until it reaches around 82F. Remove the lumps and turn up the temp to around 90F. Keep mixing until you reach 90F. At that point you can begin using the chocolate. HOWEVER, you need to maintain that temperature throughout the process otherwise it will go out of temper.

Now,there is a lot of trial and error in making chocolate. You need to practice until you get it right.

Best of luck,

Linda

I am not sure what tempering machine you are using but what you are describing is chocolate going out of temper after either cooling too much or sitting still for too long. Try taking a measurement of your tempered chocolates temperature in 30 min intervals after it has been tempered and you will most likely see what i mean.

I put some dried cranberries, everything room temp. the bark itself was 1/4 inch thick. Everything was cooled at room temp, maybe that is the problem although the bark that did work out was done the same way. Maybe I will try refrigerating it for a minute or two to set it? What do you think?

Thanks for your help Andrea. For something so simple it's really frustrating me.....

What did you put in the bark? Was what you added to the bark cold or room temperaturewhen you added it? How thick is the bark? Did the temperature cool evenly? This would be based on how thick the bark is as well as the room temperature. Anything you add should be room temperature and you need to cool the bark as evenly as possible.

Andrea

I forgot to mention the truffles and bars were perfect as well...just the bark for some reason...

I have 10lbs of tempered chocolate, I make a few bars and dip some truffles. With the rest I make bark and it all blooms? Tried it again.....bloom?

I used my smaller machine, perfect. WTF? I don't get it....any suggestions cause I can't figure it out.

Ideally you want to research your area and identify all of the vendors that have the type of business/clientele that can afford higher ticket food items ( gourmet chocolates). Then you would want to ensure that your product will stand out amongst their current selection. Find out who to pitch your product to, show up with samples etc, etc, etc.

Introducing a NEW product through a major distributor would have to mean that you have the manufacturing capabilities that allow you to sell your product DIRT cheap while being 100% compliant with any and all necessary gov't regulations.

I guess I'll start...............

I've just begun trying to sell my product. Heck, I'm still working on my packaging and I'm soooo small I've only purchased set-up boxes in 25 box quantities. I've connected with a local (very upscale) florist to retail my product. Right now, I'm thinking I'd only want one retailer per suburbanneighborhood. Maybe that's a mistake, but I want to support each retailer in promoting sales and not become over saturated in any one area.

So to support my (first) retailer I've contacted two large social networks in that community and I'm making sample donations to their events. My packaging will have my label on top, on the bottom of the package with my ingredient listI'm mentioning the retailer where they can buy my product.

I can see doing similar for dozens of suburbs in my area. It obviously will take a lot of time!!! In addition, Iwant to geta website up and running where people could actually place orders and I'd ship to them. I find it hard to believe anyone will buy product offmy website if they haven't already tasted it. AND SO............I see the need to spead up this process as fast as possible. That's why I ask what you all are doing to market your products?

Wendy

I'm hoping we could share ideas and leads among us similarly minded small business owners.

Anyone willing to share how they are marketing their product? How did you begin? Clay have you written any articles on this topic for the small chocolatier?

Are you going to gourmet food shows? If so, which ones have generated business for you and which ones haven't been very fruitful?

How are you introducing your product to your general area?

Do you target specific businesses? Have you found some retailers sell more chocolate then others. For example, do florists move chocolate products? Are independent coffee shops successful retailers of chocolate products? If so, do you find that certain sizes and packaging are specific to each seperate market? Have any of you targeted restaurants or large food distributors like Sysco or US Foods?

Dear Chocolate Loving Friends,

We are a Chocolate shop, museum & more in a gorgeous 4-story mansion in St. Paul, Minnesota. We're hosting an INTERNATIONAL Short Short Story Contest. It's free to enter, and the prizes consist of chocolate & money.

For those of you who like to write - all levels of writing experience welcome & encouraged - we welcome your entries! The deadline is Nov. 15, 2012, and you can find the other details here: www.DrChocolate.com/contest

We look forward to hearing from you!
With chocolate love and enthusiasm,

Dr. Chocolate & friends

P.S. Your story need NOT be about chocolate, but about anything your heart fancies...

Most importantly I am looking for already roasted cacao powder. I have access to all the raw I need but can't seem to source the roasted. I realize I would also prefer to deal with folks who are not certified and support them as 90% of growers cannot afford the certification.

Not sure on the quantity they can provide, but I know Giddy yoyo in Orangeville, ON sells organic fair trade and raw cacao butter, paste, powder, and nibs.

http://www.giddyyoyo.com/SuperFoods/?pid=13

Hope this helps!

Greetings, I am looking for a new source for powder and paste that is organic and fairly traded, not necessarily certified. I would be able to do a smaller quantity for now until a storage is built. I am micro business making bars from scratch and don't want chocolate that is already made. Any leads? I am trying to reach Pacari and already was using El Rey. Not sure who is willing to deal with a small company.

Hello everyone,

I recently started an instructional food blog, with lots of pictures and recipes. Lots of the content is chocolate related and there will soon be a page added that is chocolate specific as I start learning the art of bean to bar chocolate making. Just wanted to share, and get any feedback folks would like to share.

Here is the link: http://flourfatandsugar.blogspot.com

Cheers

-Duncan

we are manufacturer / processing unit of plant seeds in varying forms,our product quality attains international standard . our products includes; cocoa powder (natural,alkalized,medium,high) , cocoa bean,cocoa seeds , cocao Powder, arabica coffee bean, robusta coffee bean,kidney bean , soy bean,soybean meal . our prices are affordable and delivery takes 14days from date of shipment . contact via email for more details .

agriya_logan@hotmail.com

cocoa bean , cocoa seeds , cocoa Powder , arabica coffee bean, robusta coffee bean,kidney bean,soy bean,soybean meal

The cocoa tree is an evergreen that grows about 20 feet tall, producing pods 6 to 10 inches long, 3 or 4 inches in diameter . Each pod contains 20 to 40 beans, each about an inch long . West Africa produces almost 75% of all cocoa beans . These beans are shipped . Beans then roasted about an hour at 250 F, then the shell is removed from the interior (nib) . Grinding of these nibs creates , which is over half cocoa butter (fat) .

we are manufacturer / processing unit of plant seeds in varying forms,our product quality attains international standard . our products includes; cocoa powder (natural,alkalized,medium,high) , cocoa bean,cocoa seeds , cocao Powder, arabica coffee bean, robusta coffee bean,kidney bean , soy bean,soybean meal . our prices are affordable and delivery takes 14days from date of shipment . contact via email for more details .

Ok that makes more sense. I haveread many instructions on filling molds and pouring excess back into bowls, so its safe to assume that those individuals were making the outer shell and then filling in later. Thanks for the clarification!

I think I understand your question but I might have it wrong. If you're filling a bar mould: fill with chocolate, keep it upside down and horizontal and scrape the excess chocolate off with a scraper back into the bowl, keep it upside down and horizontal and let it set, turn it the right way up and pop out the bars.

Apologies if I'm misunderstading your question.

Yes but isnt that only if you want to create a shell? what if you are making a solid bar?

Some chocolate will stick to the sides when you turn it upside down and will not run out

I apologize for my amateur question, but if you are filling a mold, lets say a bar mold, why and how would you empty the excess chocolate into a bowl? Doesnt the chocolate have to settle into the mold? How do you pour excess chocolate without pouring everything out?

As my mentor used to say, "Is it the chocolate that is messy Brian or the chocolatier?".

The more we work with chocolate the better we get.

Good luck!

brian

I think it is awesome you are learning about chocolate. Like Gap, I also is a big plastic ladle to put the chocolate in my molds. I've seen these types of ladles at Bed, Bath & Beyond as well as Ace Hardware. You need a nice sturdy one. Some of the plastic ones look like the handle will snap off too easily. The one I have is a dark brown color and may actually be a hard silicone. Also, I use a scraper to clean the mold once I have emptied the excess back into my bowl. For this I went to the hardware store and bought a couple of metal scrapers - the type they use when laying tile. The metal edge is nice and thin. They are sturdy and can be easily cleaned. Don't forget to tap your molds toremove air bubbles... Andrea

Larry - everything with chocolate starts off messy. As you get better at it you learn how to do it cleaner. I use a spatula or big plastic spoon to ladle my chocolate in and then scrape the back with a chocolate scraper (essentially a plaster scraper).

80 year old, new member here with a question..

After melting chocolate for transferring it to molds, what methods or utensiles do you use to pour the melted chocolate into the molds without creating a sloppy mess?

Thanks..

Larry

This November 19-23 in Cote d'Ivoire, Mars, Callebaut, Kraft and others are holding the World Cocoa Forum. At this forum they plan to adopt a "Global Agenda for a Sustainable Cocoa Economy" and have delegates sign a "Commitment of Stakeholders".

Is anyone else attending? I'm very concerned that the artisan and craft movement that is happening in America may not be fully represented.

Regardless of anyone's attendance, let's please all pay close attention to this to be able to help guide the industry into the best position for all of us!!

http://worldcocoa.agraevents.com/

I've attached the schedule and discussions being held to this post.

Thanks,

Conrad Miller

www.chocolate-earth.com

conrad@chocolate-earth.com

I'm also interested to hear from people with actual experience re. this. I would GUESS it takes longer to do a batch 3x the size because their are 3x as many particles that need to be reduced in size. Once again guessing, but maybe the mass would maintain a higher heat in the machine which could alsoimpact processing time.

If I do a 1 lb batch of chocolate at home with 10 hours in the melangeur (Santha) and then do everything the same except a 3lb batch. Would the same time in the machine produce consistent results or do I need to adjust for the batch size?

Also, are there any issues in storing cocoa liquor? It takes such a long time to clean the equipment I'm using that it seems like a too process a lot of beans at the same time. For liquor and chocolate in general, are plastic containers ok or would metal be better?

- Lane

Hugs...........thank-you Sebastian........that's the best list I've seen to date.

The US gov't absolutely requires labeling of both sugar and fat on nutrition labels.

Total Fat 65 g
Saturated Fatty Acids 20 g
Cholesterol 300 mg
Sodium 2400 mg
Potassium 3500 mg
Total Carbohydrate 300 g
Dietary Fiber 25 g
Protein 50 g

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064928.htm

Thanks for the help Robyn. I did find a source to buy UPC codes from. Although I neverexplored itfurther to see what kind of prices were involved. Is this the source you mentioned: http://www.gs1us.org/membership/benefits-of-membership ?

It looked more expensive then I was interested in exploring at this time. I didn't come across the fact that there are resellers, so it's interesting to know! Would you mind sharing how much you paid, so I can use that as a reference when I shop?

For any future readers I did find an online source where I could calucate my own nutritional info. here: http://recipes.sparkpeople.com/recipe-calculator.asp and good helpful info. on making my own labels here: http://www.claytowne.com/beats-digging-ditches/how-to-make-a-nutrit... But I already found most of that info. at FDA.gov. In the long run, I'm still creating my own labels in excel........but it's not that hard.

The last thing I'm still stumped about is establishing the FDA's RDI for sugar and fats. Since they aren't required nutrients the goverment ignores including them in the mg's per day list they have of all the other nutrients. I've been able to figure out that sugar comes to 65mg but I haven't been able to establish what the RDI number is for fat, so I can calucate what my fat percentage is. Does anyone know how many mg's of fat the FDA considers as the average for a 2,000 calorie diet?

Hi Wendy,

If you know anyone who works at a bakery, deli or the like, you may be able to input your recipe and use their nutritional calculator to output the information you need for free.

As far as bar codes, I recently did some legwork on this. You may buy a lot of 100 UPCs directly from the official source (I forget the exact name, but just Google "buy a barcode" and you'll easily find the info). Only need a few? I bought a set of five from a legal reseller for much less. The downside of this is that the first numbers of the code identify the reseller, not you. Allegedly, only Wal-Mart and Macy's care about this. Each product, in each size, needs its own barcode. But as far as I know, there's nothing that legally requires you to have a barcode. It's just a matter of convenience for retailers to be able to scan your items, not have to hand-ring them.