Forum Activity for @Mahmoud batakji

Tempering machine

Posted in: Opinion

First of all thank you for your reply , I really likes the chocollab from FML since it come with the enrobing and vibrator etc so I think a 12 kg for now is perfect solution incase I grew I can get another 12 or 25 kg , we mainly concentrate on one color so your advice is perfectly suitable , do u think I can find used ?! Or u advice me to go to a new one .. Did u face any problem with the fmb that's worth mentioning ?! And in comparison to the selmi plus do u think I should go with the FMB option ?b

Tempering machine

Posted in: Opinion

Hi MAhmoud,

for 200kg a day, you could easily start with an FBM continuos tempering machine of 12 kg, but for personal experience i suggest to buy a slightly over-sized machine, just in case you grow fast!.

Of course you should also consider your production, meaning: if you produce only 1 "color" then buy a 25kg machine, but if you temper 2 or more color you should then maybe buy 2 smaller solution (i think is called compatta or something).

Depend on your budget you may opt for a big (25 kg Unica, like the one i have) and 1 small (12kg)

Also, buy it with the dedicated enrobing belt, you can always develop some products to coat!

If you let us (the forum) have more info on what you produce we might come up with more solutions.

BTW, i don't work for FBM, i'm just a big fan thanks to the great experience with it....

Tempering machine

Posted in: Opinion

I'am a new factory located in lebanon , we still use the traditional/classical way for tempering chocolate ,but meantime iam considering upgrading ,so iam looking to buy a tempering machine (used or brand new ) any advices or options ?! iam aiming to produce around 200kg per day

Your help is mostly appreciated

Mahmoud batakji

updated by @Mahmoud batakji: 05/03/15 10:09:43

Lindt Opens New Flagship Store in Manhattan

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

Brad,

I'm surprised the FDA doesn't control the chocolate licquor labels more closely.

Anyway, I did the test today. Took a Lindt Excellence 70% and compared it with two of our own chocolate bars: an Esmeraldas and Piura blend as well as a peruvian Tumbes 65%). We used a Nacional de Chocolates - Santander 70% as a 'control' bar.

You are completely right, the Lindt bar is a complete disaster. It was shocking. Ranked the lowest among the tasting group.

It is clearly sandy/dirt tasting, with astringency being very present. I can't believe a brand name can deceive our memories. I hadn't tasted the bar in a year. The Nacional de Chocolates - Santander bar didn't do much better, with a chocolatey flavor but too bitter, edgy and with a slight artificial flavor, probably from poor cacao butter or artificial vanilla.

Our own bars did better. The slightly overroasted blend of Piura and Esmeraldas ranked below my very own favorite Tumbes, Peru bar, whose citric notes are on the top of my list.

With the Lindt example, I wouldn't feel bad giving away a few sub-par bars I have lying around; if only we could can get a Fifth Avenue location, it would be perfect.

Lindt Opens New Flagship Store in Manhattan

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

I have an excellent sourcewho has assured me that cocoa powder is in fact added to the Lindt Excellence bars at the end of the refining period, to increase the intensity of the dark chocolate flavour.

With regard to your question about whether or not they need to disclose this, the answer according to the FDA is "No".

Here is an exerpt directly from the FDA's website:

Sec. 163.111 Chocolate liquor.

(a)Description. (1) Chocolate liquor is the solid or semiplastic food prepared by finely grinding cacao nibs. The fat content of the food may be adjusted by adding one or more of the optional ingredients specified in paragraph (b)(1) of this section to the cacao nibs. Chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat as determined by the method prescribed in 163.5(b). (2) Optional alkali ingredients specified in paragraph (b)(2) of this section may be used as such in the preparation of chocolate liquor under the conditions and limitations specified in 163.110(b)(1). (3) Optional neutralizing agents specified in paragraph (b)(3) of this section may be used as such in the preparation of the chocolate liquor under the conditions and limitations specified in 163.110(b)(2). (4) Chocolate liquor may be spiced, flavored, or seasoned with one or more of the ingredients listed in paragraphs (b)(4), (b)(5), and (b)(6) of this section. (b)Optional ingredients. The following safe and suitable ingredients may be used: (1) Cacao fat and cocoas (breakfast cocoa, cocoa, or lowfat cocoa); (2) Alkali ingredients. Ammonium, potassium, or sodium bicarbonate, carbonate, or hydroxide, or magnesium carbonate or oxide, added as such, or in aqueous solution; (3) Neutralizing agents. Phosphoric acid, citric acid, andL -tartaric acid, added as such, or in aqueous solution; (4) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted cereal extract, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; (5) Butter or milkfat; or (6) Salt. Breakfast Cocoa is defined as: Sec. 163.112 Breakfast cocoa. (a)Description. (1) Breakfast cocoa is the food prepared by pulverizing the material remaining after part of the cacao fat has been removed from ground cacao nibs. Breakfast cocoa contains not less than 22 percent by weight of cacao fat as determined by the method prescribed in 163.5(b). There you have it. Any manufacturer can add cocoa powder to the cocoa mass, and simply call the lot of it "cocoa mass", or in Lindt's case "chocolate". Kind of deceiving, isn't it?

Lindt Opens New Flagship Store in Manhattan

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

Brad, when you say 'The cocoa powder they include adds astringency and grittiness', does that mean additional cocoa powder is added to the Lindt 70% excellence bars? The ingredient lists claims only chocolate and another bar I've seen mentions cocoa mass only.

http://www.lindtusa.com/common/images/products/nutritional/392825new_nutr.pdf

I can't say that I'd throw the bar away or even refuse it if it was free. What I like best of the Lindt bars is that they are slim, like Valrhona's. I've struggled trying to fing slim molds (about 5mm thick) in several of the mold manufacturers. I heard it was because of bars easily breaking with slimmer molds being hand-moulded.

Regards,

Felipe

Lindt Opens New Flagship Store in Manhattan

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

Thanks Brad... I haven't thought about this comparison...

Here in South Africa, Lindt is THE CHOCOLATE..... let's see what will happen next chocolate testing room!

What i find a bit "annoying" is that major company are now trying to "sell" the artisan feeling we (the real Artisan) give to our shops and clients.

Cheers

Nino

Lindt Opens New Flagship Store in Manhattan

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

well said brad

Lindt Opens New Flagship Store in Manhattan

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

Aha! Lindt finally got it right and has started giving away their "Excellence" bars! It's about time they realized it's not worthy to sell to people. 3 nights a week we use it as a comparison to what we make (after all, it's what most peoplehere in North America associate with "quality") and 3 nights a week I watch people spit it backout.

For those of you out there making your own chocolate, Lindt 70% excellence is a great baseline to use to compare. The cocoa powder they include adds astringency and grittiness, and the chocolate has a very nice "burned rubber" finish indicative of significantly over roasting their beans. (They call it a dark roast. I call it burnt - especially when I can create that exact flavour by burning ANY chocolate on my stove at home.)

Cheers

Brad

Lindt Opens New Flagship Store in Manhattan

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

Dateline May 10, 2012 (New York City)

Swiss chocolatier Lindt is celebrates the opening of its flagship Lindt Chocolate boutique in the landmark Rolex building on Fifth Avenue in New York on May 10th.

The 1,245-square foot store is now open for business and features the entire array of Lindt chocolate offerings, as well as Lindt Chocolate Advisors to educate and guide customers through the full Lindt chocolate experience. The new store represents Lindts second Fifth Avenue location, one of the companys nearly 50 retail locations, and signalss a period of growth and expansion for the companys direct to consumer business.

To celebrate the grand opening, Lindt will be offering chocolate lovers a free EXCELLENCE bar with each purchase at the new flagship store on May 10.

Address:
665 Fifth Avenue at 53rd Street
At the Rolex Building

updated by @Clay Gordon: 12/13/24 12:16:07

The Edible Ex: Chocolate With A Mission

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

I'd love to get feedback on my latest project on Indiegogo from all the choclate lovers out there! They are chocolate figures for anyone who has ever been in a bad relationship. Check out the videoI madeat: http://igg.me/p/101122 and help contribute (if you can) or share the site with all your friends... if 5,500 viewers each contributed $1, I will be able to reach my goal! You can also view the video on YouTube: The Edible Ex - Chocolate With A Mission Thanks for checking this out!

updated by @Steven Miu: 12/13/24 12:16:07

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

could be contraction/releasing marks. You should leave your chocolates on the mold til they release completely

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

Could be "point of last release"

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Beth, how do you temper the chocolate? Manually? which are the temperatures you use?

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves.. its looks like cacao butter film. I am baffled as to what might be causing this. I wonder if its the temperature in my shop? I put all the bars on shelves to cool. I used to put them directly into the freezer and had no troubles then,but I

thought that wasn't the best for the chocolate, because of condensation, so now I let them cool at roomtemperature, whichfluctuates.

updated by @beth campbell: 04/11/25 09:27:36

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

Hi, Anissa. I did my research on Amazon and based on the mixed reviews, decided to go with Chocovision Revolation X3210X - and love it. I've only made 3 lbs. of chocolate each time and they turned out beautifully. It does all the tempering work for you and the bowl is big enough to add nuts and spoon the chocolate mixture out. It also keeps everything at the right temp so you don't have to worry about any changes. Enjoy and have fun. Beth

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

For small production work I am a big fan of the 6kg Mol D'art Melter. You have to temper the chocolate yourself, but it will maintain the working temperature. Also, you can make molded chocolates with it very cleanly. Good luck!

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there,

I am currently looking at different tempering machines for my (rather small) production.

Anyone out there using any of the two machines mentionned in the title and willing to share advice? Or even if you've used both, a comparison of the two would be great.

Many thanks in advance,

Anissa

updated by @Anissa Talbi: 04/11/25 09:27:36

Chocolate glaze

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Tom Early: 04/11/25 09:27:36

White Chocolate

Posted in: Opinion

As with my carob chocolate post i am not a white chocolate fan but am interested in its history. Apparently it was first made by the Nestle Co in 1930. What i am interested in is why, what was the motivation, was it just a way to sell more milk powder or was it to showcase the flavour of the milk. Was the cocoa butter deodorised, was this first bar like the Askinosie bars with good quality milk powder and cocoa butter that had that cocoa aroma to it?
updated by @Tom: 04/20/15 16:55:45

Carob Chocolate

Posted in: Opinion

Yep, i think i s called as well Locust bean gum...

Carob Chocolate

Posted in: Opinion

Is that the carob pod powder or the thickening agent made from the seeds?

Carob Chocolate

Posted in: Opinion

Carob powder is also one of the most ancient and best stabilizer for ice cream....

Carob Chocolate

Posted in: Opinion

Before the predjudice starts, do people actually know what carob is? I didnt until recently, and no i am not going to go on some hippy rant about chocolate replacement, i make chocolate from bean to bar myself and nothing could substitue. Carob, as i found out is actually a sweetener, with no real chocolate flavour, the carob pods are roasted, deseeded and ground to a flour which is high in sugar and fibre and tastes like dates or malt powder....certainly not chocolate. Coincidentally, it is my daughters favorite climbing tree down at the creek near our house, we had no idea the 10s of kilos of pods on this massive tree were, sweet and edible. I now think of them as natures muslie bars, about 50 percent sugar, high in fibre, low in fat, with 6 percent protein (which is pretty high really) and no fat and raw taste like malted dates. Excellent for little tree climbing bodies. One of the main products from carob production is a delicious syrup, which is great in milk and on ice cream.Anyway, my question is, who invented carob chocolate and why, i havent been able to find anything about it yet.
updated by @Tom: 04/20/15 12:20:04

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Robyn can you please let us know your white cocoa butter brand? The one that you used for the Pacifique logo. And do you use any airbrush? Best regards!

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

I've only bought the one pack of sheets and those were from Tomric. I'm not doing a lot of chocolates right now, so I haven't had the need to buy anymore. I've had good luck with them, and the Pacifique logo is just printed then airbrushed.

This link has sheets, but it doesn't give any details on ingredients. Bookmarked this site long ago as something to look in to, but they are more expensive.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Robyn,

Your comments and suggestions have been a huge help to me. I have ordered the blank sheets from Tomric and they advised the sheets are coated with "starch, modified starch, sugar". Do you know any suppliers in the U.S. or Canada that carry the cocoa butter coated sheets? I am nervous that the ink will not transfer/adhere to the chocolate. The chocolates you made with the PACIFIQUE logo look great, did you make them using the Tomric sheets?

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Robyn, dont know what i would do without you. Starting off is never easy the uk does not seem to cater for chocolates made from home.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

I mostly use inserts that come in boxes that I ordered from Chocolat Chocolat in Montreal. I also use some from Nashville Wraps. They seem to fit in most I have.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for your help robyn, i use the same chocolate mold that you use for your 2 pics showing, i wonder if you have managed to find a chocolate box they actualy fit in, the standard inserts for say 6 chocs in a box are to small.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

The top photo has white cocoa butter airbrushed over the printed image. The second photo has a thin layer of white chocolate that I simply piped in the mold over the image. Let that set and molded with dark chocolate.

Airbrushing with something white is really the only way to get the true colors to show up on dark chocolate. I did the white chocolate on the picture of my cat when I was first experimenting with the whole set up and it worked better for her blonde coloring.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi robyn can you tell me how you get such a thin layer of white chocolate in your mold, do you slacken the chocolate down with something and how do you make it to look so white.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

The pre-made sheets that are clear are made with cocoa butter, not any kind of ink. Edible ink printers only print with food coloring. They are not going to be the same as the commercially available ones.

If they are "white looking" it is because they are made so that they will absorb the ink, therefore allowing it to adhere to the chocolate. If you try to print on acetate, which is clear, the ink will just smear.

Depending on where the sheets came from , they are probably covered with a mixture of cocoa butter, gelatin or something else.

Also, if you are trying to use the ones you print on dark chocolate, they are not going to show up. You need to either spray the back of the transfer sheet after printing with white cocoa butter, or put a thin layer of white chocolate in the mold before the dark so it has a light background.

There is nothing available for a printer that will make sheets like the ones you buy from Chef Rubber. As long as the chocolate is in temper (should be at the higher end) there will be shine.

These are some of the ones I've done using the white background.

And this one is with a thin layer of white chocolate

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.

So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are completely translucent like an overhead projector sheet. They are printed on with the cocoa butter print ink and other than that there is nothing on the sheet.

I decided to buy my own edible ink printer and print my own for when I do weddings because it costs too much to order them and they make me buy 100 times more than I need.

Here is the problem; the 'Blank transfer sheets' have this matte looking layer (not clear at all, its white) that is made out of like corn starch or something. THIS ISNT WHAT I WANTED! I talked on the phone with the lady for like 10 minutes trying to explain to her that I wanted them to be like the ones I get on cheffrubber that are COMPLETELY clear and have the design printed onto it like that.

The ones that I got leave weird texture marks on the chocolate and they dont transfer very well, and the color.... the color is horrendous! They look so dull! I am used to the ones ive been using that are so bright and vibrant.

Take a look at the pics on my site (klassychocolates.com) and see if you know what Im talking about.

I have to make a "J&J" logo in lavender by the end of the month and I was really hoping this printer thing would work.

Thank you so much in advance for any assistance you can provide. Anything you can offer will not only help me, but will help hundreds of others when they search the same topic because this site is the best one out there and always comes up first.

Thanks!

Ryan

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

Legally protecting your chocolate brand?

Posted in: Opinion

in US you need to start selling or have your product on the market before you apply for protection, but it's not the case in EU.

Legally protecting your chocolate brand?

Posted in: Opinion

Clay, thanks for the insight on the difference between TM and (R) as well as the requirement for interstate commerce or being about to go into distribution.

Legally protecting your chocolate brand?

Posted in: Opinion

In the US (and internationally), you would apply for Trademark protection. That's the meaning of the or following a name or image. The means that the application is in but is still in the process of being approved. The means that the trademark has been registered. I believe that this nomenclature is the same around the world, what differs is the process of application in each country. Also, you can trademark a word or phrase (as long as it's non-descriptive; i.e., you couldn't trademark "corn flakes" but "frosted flakes" is okay) and/or an image (Coca-Cola has trademarked the name "coca-cola" the image of the words, and the shape of their wasp-waisted bottle).

There might be one trademark registration for the entire EU, but otherwise it's a country-by-country process, IIRC. And yes, it is expensive. In the US, you can only trademark something that is either in actual interstate commerce or is about to go into distribution.

Legally protecting your chocolate brand?

Posted in: Opinion

Thank you for the reply Rene. Not sure if it is common practice, though.

How many are actually protecting their brands?In which countries aside from their current operation?

And even then, how feasible is it for a small chocolatier to prosecute offenders?

Legally protecting your chocolate brand?

Posted in: Opinion

but those are the steps that you must take if you need to protect your brand

Legally protecting your chocolate brand?

Posted in: Opinion

Hi all,

Could anyone share the steps they had to take to legally protect their chocolate brand? I understand each country has different laws and getting worldwide protection may be a costly proposition for an artisan chocolate maker.

Thanks!

Felipe

updated by @Felipe Jaramillo F.: 04/21/15 02:26:15

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Interesting stuff guys - thanks. The notion of H202 as a preservative in a highly oxidative susceptibility product such as milk powder is strange to me at first blush, given that H202 is SUCH a strong oxidizer. Certainly it's an effective microbiological suppressant, but it'll absolutely destroy the flavor of the fat in the milk. There are much, much better ways to protect quality than the use of this. My guess - it's the cheap option!

Ramya - many modern chocolate factories are still using stone grinders, which are quite effective - so just because something's old doesn't mean it's not useful 8-) For something like H2O2 in milk it surprises me as there are much more effective ways to do the same thing, w/o making it taste bad.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

I think it is what we are still practising in india. Because when i use some batches of milk powder despite the brand some times it taste aweful , when i asked my supplier he told that it is because of the preservative . so before i am purchasing milk powder i always taste it to make sure that, the batch is good. ( I am not a techinical person to do the lab test). sebastian you are wondering if it was some historical practice , if you know that some of our most modern technologys are that, west practiced it some 200 years before,then how much you wonder about..??

sebatian, i like to read your postings and replys, with thorough knowledge and sceince

omar, the information you given is very useful , thank you.