Hi, Wine cooler has a very "soft" fridge, remember that the higher the outside temp. the stronger your fridge needs to work to keep the product cool.
Thanks Guys- Yeah I was wondering how I could keep things between 60-70F. I have noticed some Wine chiller chests have a top setting of 66F. I was thinking about testing one of those out (for under $200) but thinking humidity might be an issue. Didn't even think about Sushi Cases though. 
I'll keep digging and let ya know.
a sushi case i think is the best option. i was thinking about it when in the beginning there was plans of doing markets.
The temp is probably set-able up to +9C but with a good fridge technician you should be able to re-gas so that +14C are achievable.
you wont be able to stock a lot in it, so you need to replenish continuously.
also, you need to keep it away from the sun, as you know the sun light will damage your chocolate anyway..
Still is not cheap but is you do markets every day you could work the expense in short time.
It's going to be custom, heavy, and expensive.
We knew a toffee vendor who made his own holding cabinet and would add dry ice to a top compartment and the cool would fall down over his products. I didn't have the carpentry skills to handle a buildout like that or want the weight to transport to and fro. The best we ever came up with was a wine cooler with glass front. Even that though if the heat differential was >30' would struggle keeping up and eventually freeze up. If you find a real solution definitely post it up. At the end of the day all we ever found that worked wonders was keeping the products in a series of coolers (to prevent humidity from eventually contaminating) and to create some fake products, and some sacrificial products for the display tables.
Oh last thought I had one day was watching a fish monger sell at a market and using a sushi case. I don't know what temps they are rated at but might be worth looking into. Low profile and if its made to keep fish cold, I'm sure it can keep chocolate cold. 
Hi everyone-
I hope someone can point me in the right direction here. We have a few opportunities to sell at local Craft markets and fairs. We need a small table top/display case. Portable is the key. 120V AC None of the big dealers know what I'm asking for. I know I have seen them before- does anyone know where we could get something like this?
Thanks-
Roy
Thank you all for your feedback. Impatiently awaiting the arrival of the moulds so I can get started 
Should have added: when you make your shells (and fill if desired), don't back them off. Just turn them out as is.
If it is a 3D mould, you can use it like a book mould to fill. If the filling is runny, you back off one half like its own finished piece, then turn over to adhere to the second half. If you don't need the support of the chocolate backing, make your shells but when you invert to empty, let stay inverted until it starts to set, then clean. Some will set inverted on parchment paper for cooling to insure a flat, wider edge. This will give you a thicker edge to adhere to the other half. Warm where you want the chocolate to fuse when you combine.
To do a hollow figure, as you said, put the chocolate you need in one half, seal the halves, but don't shake or you'll have nothing but bubbles. Just turn the mould in all directions so it flows everywhere. Keep turning until it sets enough to stop flowing, then cool and demould. If seasonal, you can reverse paint the inside of the mould with colored cocoa butter. Doing a hollow figure make sure the mould is no more than a few degrees cooler than your tempered chocolate, you'll need the time to get a nice even coating.
I think I have seen this mould before and it is a standard type mould that just happens to have a front and back for the bunny (ie., it's not a3D mould where you clip the back/front together while moulding).
That said, you can do either filling or no filling. Make your shells (and fill if desired). Unmould. Heat a tray in the oven to approx 40C and quickly touch the edges of your shells to the tray and then press/hold them together. It only needs a small amount of melted chocolate to make the two halves stick together.
Hope that I've explained myself clearly
Cheers
I was thinking about trying out this double polycarbonate mould from Chocolate world: http://goo.gl/UaJo6
I'm familiar with regular (single) moulds but I've never used double moulds before. I was hoping someone could give me some pointers on how to use them?
Do I simply make hollow shells in both moulds (just like with regular moulds), then fill both halfs with a filling and then put them both together? However, in this scenario it appears that you're relying on the filling to keep both halves together? So I would assume that this also requires a filling that crystalizes sufficiently? Or is there a way to make the actual chocolate shells adhere to eachother?
Also, I was wondering if it is possible to also make hollow figures with this double mould? Now there's no filling to keep both halves together, so I was thinking about partially filling the first mould, then putting the 2nd mould on top and covering the entire inner surface of both moulds with chocolate by vigorously shaking the entire mold?
Any info on this is much appreciated.
Kris
From experience it doesn't seem to do anything of the sort. It allows sculptures to look natural again for up to 3 months. For a production issue it's not going to be a way to solve a real problem, however if you've got 1 out of 10 showing something of the sort then it may help let that piece slide while you hunt down your problem. As always the mantra should be 'always be testing.' Conditions will always sway what's going to happen the most I think but testing/trials and lots of documentation help figure that out.
thanks RW.. i conched it for 24 hours .. wen i tested it i set a little inmoldand tasted it after about two hours and it was fine..
Thanks for the advice Nat, yes i am in Mumbai and we have high humidity, the problem is I have faced this problem only with this particular batch.
i re-melted and tempered it.. ill wait a few days now and see what happens
That's not going to do anything to mitigate sugar bloom, and will likely only induce fat bloom i'm afraid...
One last thought. Are you sure than you conched it enough in your melangeur? I have found that I have a hard time telling if the texture is smooth enough or not straight from the melangeur. There have been times when I thought the chocolate was done, but then after I tempered it, I found out that it was a little grainy.
This doesn't always work so results may vary but take a small pen torch / flame and brush it with heat. We have a number of chocolate sculptures we keep out in public and when they get dull I flame them a bit and they come back to life.
A heat gun may also work, just start from a good distance and slowly work your way towards the object. It will not need a lot.
Whenyou sayyou don't have air conditioning, and ifyou're in Mumbai, that makes me suspicious thatyouprobably have humidity mroe than 50% which makes tempering properly nearly impossible. I noticed this even in New York in the summers where I'd been tempering finethrough the winter, but when June hit with it's humidity everything I'd been doing the same all along stopped working. I put a little air conditioner in my kitchen and everything went back to normal as before.
If there's anywayyou can AC a small area whereyou temper this will help immensely, and still use the fridge for the final cooling after molding.
Humidity seems to be the biggest thing thatpeople ignore when tempering since it's not somethingyou think about with other kinds of cooking so much.
-Nat
____________________________
Nat Bletter, PhD
Chocolate Flavormeister
Madre Chocolate
If it really is sugar bloom, you'll be able to brush/wipe most of it off. Will it ever look as if it didn't sugar bloom in the first place? Possibly, depends on a lot of factors. If the product still has good snap, and you can brush most of it off the top w/o the chocolate melting when you touch it, it's probably sugar bloom.
Yesterday i made a batch of chocolates that had an absolutely smooth texture when i removed it from themelangeur, i then tempered it ( i think i did it correctly because the batch i made before this was fine) andmoldedit and kept it in the fridge to set ( i'm based in India and dont have air-conditioning, so i have no choice). Today i tasted it and the surface had a gritty texture.
I read online that this is caused by sugar bloom and want to ask all of you who are much moreknowledgeableand experienced than me if this can be solved by re melting and then tempering the chocolate again.
I have made a couple of batches before this that i also set in the fridge anddidn'thave this problem.
Hey Guys
I need to make chocolates shaped like droplets of water (3d).. to get themoldsmade here will work out too expensive. Any innovative ideas?
There was a demo day at Humber College in Toronto a month or so back - Philippe Vancayseele was the chef! Wonderful presentation, excellent teacher - I'd highly recommend any course with him.
Sorry for the late reply Margaret.
I have asked you question at callebaut, and nothing has changed for the Mycryo.
You can still use it for tempering your chocolate.
I also didn't find the topic on the USA site of callebaut, but it still is in the UK part to have it in englisch.
Here's the link http://www.callebaut.com/uken/2056
About the academy, I also think it's worth the money! We learned some new techniques.. Seen some new ways to come to a new recipe. These peoples are working every day to discover new ways and products to be the best chocolate in the world. Our group had a 2 days course from Philippe Vancayseele, he's a really great guy to listen to and to work with. If you read this Philippe, thanks again!!
Davy
Wednesday I am at the belgian callebautchocolate academy and I will ask the question!
Send me a pmin case I forgot the reply to this..
Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"
Mycryo tempering info has disappeared from it's website.
I just bought some from Chef Rubber but now I hesitate to use it.
Anyone knows what gives?
Here is ChocoTec's website: http://www.chocotech.de . As Danial Herskovic mentioned they are part of Sollich.
I appreciate it! I had flipped the vibrating part around while I was cleaning the machine prior to the photo.
Thanks! Since I started this thread, I've actually built a spout out of thin cardboard and I'm waiting for the fabricator to finish up some welds on the stainless. I appreciate you attaching a photo. I believe I have figured out the digital readout/controls - it's pretty straight forward. I'm anxious to put this machine to work.
By the way, the vibrating table on this machine is back to front.. the grill should be next to the wheel, not hanging over the left hand side as shown in this picture.
I have this same machine and am in a similar boat, as I have no manual, but I do have the spout. I've attached the best photo I have right now if you'd like more I can take more. It's a simple piece I'm sure any metal shop could fabricate it for you, it's just attached with a metal bit and tightened with a fancy nut. I hope this helps.
I'm such a geek when it comes to chocolate machinery! I think I read somewhere that Chocotec is somehow related to Sollich . Perhaps if you found a Sollich rep they would be able to point you in an interesting direction. If not, you seem like a pretty resourceful person.
I appreciate it! I also found Prefamac as a possibility. The issue is the configuration of the holder/attachment for the spout and where it's attached behind the wheel. I think I may have to go custom. I'm open to all options though. Thanks!
That is certainly one option. Another option is to contact Bakon USA or Perfect. Show them a picture of your machine and see if they have a part that could fit your machine. If they have something in stock or can create something for you, they will ask you all the right questions about the dimensions of the machine to make sure that what you order will indeed work. Good Luck!
i appreciate it. I think i may have to have one fabricated. It's amazing that there's no chocotec presence on the web. I wonder if they're no longer around. I see the machines here and there, but no company info anywhere. I'm gonna need that spout for sure. I may have a steel place in town fabricate me one. I think I'm gonna mock one up w/ cardboard and take it to a shop advertising stainless/sheet welding.
I appreciate the link above. I came across this one too http://bakonusa.com/ these too http://www.keychoc.com/moulding-machines.php
Hi there. Jeff is correct in the type of attachment you need. Here is a link -- (click on wheel tempering machine if you need to) http://www.perfectinc.com/products.html You might be able to figure things out from there. Good luck with your new machine. You will figure it out!
is it similar to the trough/spout on a hilliards enrober? if so, i have one and could possibly have one fabricated based on this one - or order one from hilliards to modify. Could you link or upload or send a photo of the piece to me? Thanks! 
You're missing a piece that should fit onto the rod, where the wheel then fits into a groove in the piece, allowing the chocolate to be brought up into the piece which has a spout opening for filling molds.
We purchased this ChocoTec temperer off of ebay awhile back. It came w/o a manual and it works as expected - a digital thermostat allows the operator to set a temp and see the desired temp and the actual temp at the same time. This seems intuitive - as does the use of the shaker. The only thing I'm not sure about is the vertical wheel in configuration with a stainless angled rod at the top. My question is: is this where the chocolate pours off while the wheel is spinning or am I missing an attachment (like a trough) that should be attached to the rod to dispense chocolate into molds?
Another question is: where can I get such an attachment or a manual - does anyone know of a distributor for Chocotec machines in the U.S.?
I would greatly appreciate any info I can get!
Thanks!
Kat;
I think it's great that you are seeking out the truth. The considerable deception in the chocolate world is the reason I got into the business in the first place.
Far too many people blindly believe what they read in the media, then take it and preach it as gospel.
Never stop asking questions!
Cheers.
Brad
Thank you everyone for these responses. I apologize that this has been hashed out so many times in this forum. It seems to be a touchy subject. I asked this question, because I am new to making chocolate, and wanting to understand better claims of how chocolate is processed. I am wanting to sift through the truth vs. marketing ploys. I am getting the picture. Thank you!
