Forum Activity for @Andrea Bauer

Did you let your molds air dry the last time you washed them? If so there could be minerals from the water left behind that polishing the molds might not remove. Stains like this can be difficult to remove. I've never done it with chocolate molds but you typically have to use a white vinegar and water mixture. In this case, I'd probably just soak the molds in this mixture for a while and then rinse welland hand dry.

I have recently ran into a problem with some of my molds.After de-molding I am getting weird spots that don't really qualify as water marks. (see attached) I have tried polishing molds, moved the temperature of the work environment to as high as 72 F and as low as 60 F, preheated the molds, washed and did all of the above. The problem first occured after the molds were washed before switching from milk chocolate to dark chocolate. This is not the first time that such a switch too place but a first time that I have encountered such a problem. My molds are all hand painted so I cannot pre-heat them too much anyway just to about 75-77 F. The image attached shows a cloudy area in the middle of an otherwise shiny object. Any suggestions?

Hi christine. That sounds good. My email is sinclairpinto@hotmail.com

It would be nice if I could visit you for a few minutes at your kitchen and discussing further and it will also give me an estimate as to how much time it would take to commute.

Thank you,

Sinclair

Hi Sinclair

Take a look at my site and let me know if you'd be interested in interning with me. My kitchen is in Belmont.

Christine

Neo Cocoa

www.neococoa.com

Thanks everybody for all your suggestions. But knowing my eagerness to get my hands down into chocolate, have ordered a few moulds online and an airbrush to keep me excited until I get my internship.

Thanks Nat for clarifying which San Jose, I was wondering too! Great news that it is the local one (for me). There are many makers in the Bay Area, let's talk to figure out what kind of match would make for a good fit. You can email me directly (through my business website email) or via The Chocolate Life. I have a small chocolate tasting business that works with mostly bean to bar makers, but also some confectioners.

Best wishes,

Sunita

The Chocolate Garage

Palo Alto, CA

www.thechocolategarage.com

Check craigslist for the SF Bay Area. I saw a couple of jobs in SF and Emeryville for chocolate assistants.

Which San Jose?

San Jose, Costa Rica

San Jose, California

San Jose,Peru

San Jose, Guatemala?

Near San Jose, CA there's Recchiuti, Dandelion Chocolate, Bittersweet Cafe, Sokola ( http://www.socolachocolates.com/contact.html ), and several more.

Hi,

I am currently residing in the San Jose area. I have moved here from London and will be here until Feb. I am looking for an opportunity to intern with a chocolatier. Would really appreciate suggestions or help.

Sinclair

Not always but we are having a heat wave 36C yesterday.

A portable a/c fpr a chocolatier is like a great card hidden while playing poker...you never know when you need it but it is certainly better to have it where are you located that is that hot?

Thanks Ricardo, I think this is the best idea to get a portable one, it will not be as expensive. For interest's sake, it is so hot here that chocolate we poured out of the chocolate fountain in the market 24 hours ago is still not set. OK, I know because it is not tempered it takes longer, but certainly not 24 hours!

Magrieta, if your room is small enough try to get some portable a/c unit (doesnt have to be a huge one) but it will help to cool down the temperature a little bit and as for the ganache make sure it's well emulsified to prevent a broken batch.

I had the same problems with my room temperature and feel your pain but I managed to fix it as explained.

always try to run a couple of tempering test before molding, enrobing etc to make sure chocolate sets timely and everything is perfect before your big production.

hope this helps

Cao

Thanks Omar, yes I think it is in temper but not cooling down fast enough because I notice that the little leftover chocolate actually sets just fine and has no chocolate bloom at all. Must be the heat. Money or not, I will have to get an aircon as I have never had to temper at such high temperatures and it simply does not work. I think I just needed some confirmation that it is not me.

The ganache problem must be related as I have tried again, leaving out the butter and it came out fine. I think I cannot get the chocolate cold enough before I add the butter. So I am going with a very basic ganache for now.

Hello Magrietha,

Your room temperature is too high. I have never tempered chocolate at this room temperature. It shouldn't be higher than 22C.

Have you tempered chocolate without problem before with such high room temperature?

Maybe the chocolate is in temper, but your confections are not cooling down fast enough because of the room temperature.

For your ganache problem, did you try using a different batch or bagof chocolate or cream? Maybe you had a bad batch.

Regards,

Omar

I am having problems again and I do not know if it is me or not. Is it at all possible to temper chocolate with room temperatures between 28C and 30C? This is what I have, I do not have aircon and I am not succeeding in tempering any chocolate at all. I am desperate as I have nothing to sell on Saturday.

What else I need to know is whether the heat can also give me trouble with making my ganache. I am having problems with it refusing to work. I end up with a blob of chocolate floating in fat! I am new to lots of work with chocolate but I have been making ganache for years and this is the first time I have this happening all the time.

I hope you have some advice for me. Is it impossible in this heat or is it me that can suddenly not do anything right at all!

Thank you Gap & Rochelle for your valuable feedback. I'm excited to get started with the transfer sheets

I've also found the print sticks better if you let your chocolate set at room temperature before placing at a lower temp.

As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the transfer sheets as if they were chocolate in terms of storage and in terms of letting them "set" before removing them.

The transfer sheets are cocoa butter. Just keep them in a zip lock bag between 6c - 19c. I would let them set for a good 20 minutes but it all depends of how thick your chocolate is.

The Patric interview is from 2008, so I'm not sure how accurate it still is:

http://www.foodinterviews.com/2008/10/patric-chocolate-virtual-chocolate.html

And here's the photo that Rogue posted:

https://twitter.com/# !/RogueChocolate/status/148800706311229441/photo/1

Can you post a link to those articles, I would live to read them.

Thanks Solis! Glad you enjoy it.

Clay: I don't really count anymore, since I added the drum to the oven. From what I've read online, it seems as if Colin and Alan may take steps to counter the limitations of convection ovens. Based on an interview with Alan I read, I believe that he monitors the roast for each pan of beans in the oven. Colin recently posted some photos to his twitter feed recently of a new oven/roaster he bought. It appears to only hold 3 pans at a time. My guess is that this is to reduce the variation throughout the oven.

I won't try to recreate my lost reply since you have stated that you would revise you opinion about roasting cacao in a convection oven or at least I hope, see if it might be a viable alternative.

In regards to your November 21 reply, "why would I want to know what brand of convection oven used by the Mast Bros". It is sometimes not necessary to reinvent the wheel again and again. From what I know about the Mast Bros, they have put a lot of thought into the operation and manufacturing of their chocolate. They are the current darlings of the artisan chocolate world in the US. Thomas Keller, chef extraordinaire of the French Laundry, confers with them and only carries Mast Bros chocolate. I highly respect Keller's taste in anything having to do with food. Not to mention, the accolades the Mast bros have received in the last year. So yes, I am interested in the equipment they use. In addition, I too, have heard that Patric uses a convection oven to roast. In my book and in the world of chocolate, Patric is up there in international high regard.

Some of the professional convection ovens I have seen recently are phenomenal. The technology is there. They might be more of a hassle to clean than a conventional roasters, but have you cleaned a tempering machine. On the human level, we are masters of innovation and appropriation.

On another note, my current drug of choice happens to be Potomac's Upala 70%. Thanks Ben

Ben -

Neither Alan nor Colin - or you - shared with me that they/you were using convections ovens. Need to revise my opinion in that case.

:: Clay

I agree with the limitation of convection ovens for roasting and the need for regular cleaning. Not sure I agree with Clay's last statement, though, as I believe that both Patric and the Rogue Chocolatier roast in a convection oven and are widely held in high regard.

I also roast in a convection oven (a home model, no less), but I've hacked a drum into it that has made my roasts far more consistent. That being said, my chocolate was pretty well reviewed even before I switched to the drum.

Hi Clay,

Thank you for your input. I have indeed read about your concern with convection ovens. Could you share your thoughts on these points:

1. For Home Chocolatiers: I would assume you prefer a smaller roaster like the Behmor 1600 to a household oven?

2. For larger operations: I was curious to read in Askinosie's ' How we do it ' that they are using a roaster and a winnower from 'Columbia' (step 13 and step 18). I assume he means Colombia, South America and not Columbia, PA.

With Colombia being more focused in Coffee than in Chocolate, would it be a good idea to look for used coffee roasting and winnowing equipment if I am located in the country?

Thanks!

Felipe

Thanks again,

Felipe

I don't know the brand, in fact. I am on record as saying that I don't think the use of convection ovens is a good idea because it's difficult (if not impossible) to get an even roast - even when moving pans around. I would never buy a used oven for this reason without testing it to know that the temperature was even front to back, left to right, top to bottom, when full of pans.

Furthermore, one thing I do know is that the ovens need to be cleaned very often. Like every day. They are not designed to handle the build-up of fats (cocoa butter in suspension in the air). These can clog the fans, too, so it's extremely important to be diligent about cleaning them

Another point I want to mention. Roasting is a crucial element of flavor development. Why skimp out on it? If anything, you want to ensure that you're getting the best possible roast, not the cheapest possible roaster.

There are others who disagree with this opinion, but there is no one I know who is making chocolate that is using a convection oven as a roaster that makes a chocolate that is widely held (i.e., internationally) in high regard.

I believe Mast Brothers uses a Moffat Turbo convection oven, either the E-32 MS or the G32 MS. From my research, these seems to be the best in foot print size, price, and quality. They run in the price range of $2995/$5000 but I have seen them used for $1500. If you are looking for a new one, shop around, find the best price with no shipping cost or taxes.

If I am wrong on what Mast Brothers uses, I am sure Clay would know, if he is willing to share the info.

Solis:

I am curious to know why you want to know the specific brand. In reality it does not matter. The concerns are the number of racks (which determines the batch size) as well as the evenness of the airflow (and therefore the temperature of the oven cavity) from back to front, top to bottom, and left to right.

Another concern that few people talk about is recovery time. How long does it take for the oven to return to the preset temperature after the doors are opened? There are two times ... when cold items are added (i.e., new pans with beans), and when hot items are returned (i.e., after rotating/shaking the pans).

A final note that few people talk about when using convection ovens is ... how often do they need to be cleaned? Mast Bros clean every day to remove residue left over from roasts (off the sides, doors, fan mechanism). If left uncleaned, this residue can degrade the performance of the oven as well as, potentially, introduce off-odors.

Please post once you know.

Felipe Jaramillo Fonnegra , Thank you for the reply. The convection oven brand is not visible. I was at Mast Brothers last week and got a private tour but did not take note of the convection ovens. I will call them and ask.

Hi Solis,

I guess you did see the video on Vimeo?Click to View Video

Not sure if the brand of oven is visible there.

Felipe

Brad,

I have read many of your posts on this forum and this one might very well be the best and most inspiring.

Hello Andre,

I just saw your post can you email me , or call 9176567274@ BKBONGAR@GMAIL.COM

Are you still looking for a chocolate partner?Please email me if you are ?

beth bongar

bkbongar@gmail.com