Forum Activity for @Mark J Sciscenti

Hummm.... I don't know about all this.

While this may have helped you Brad, what happens if/when the machines start acting on their own? I.E. breakdowns, wrong, incorrect or fluctuation problems. Not to mention, uh, cough, who's doing and checking the roasting/winnowing/baging/grinding (pouring the beans into the machines, taking them out, pouring the nibs into the melangeur, adding all the other ingredients, conching, tempering, etc...) Really? The roast is dependent upon constant checking...

Shawn had many problems with his tempering machine and it took a while to get it. But you know, these problems happen all the time.

We are talking about machines here...

Tcho seems to be run by nice guys but, really? Apps? Come on, give me a break. Chocolate making is an art as well as science, dependent upon many factors that take A REAL LIVE PERSON during all aspects.

I'd be interested in hearing how this actually works out.

For 3 years now, Choklat has been run exclusively using a web application written in HTML/Javascript/ASP and SQL Server. The benefit of this is that I can be travelling anywhere in the world (or playing in the mountains), and can be in complete control of my business.

It is ultimate freedom, but at a price. As a software engineer turned chocolatier, I wrote the software myself, so there were no out of pocket expenses. If I were to bill my time for the system, it would have been close to $100,000 based on my standard bill rate multiplied by the number of hours it took me to design, write, and test the software.

Hope this answers some questions.

Brad.

I am not sureto what extent we can rely on an application like this and I do not know if its cost is worth it, however,I think the point is more control over your machines. When you have lots of machine to operate, it's useful to have alook at themin one organised screen.For example, instead of walking around checkingthe temperature of eachtank, you can instead be in one place. How much time will this save you?The principle is similar to installing cameras in your factory. You can evenmake sure everything is under control while having dinner at home with friends. Instead of hiring someone,I'd rather save my money. How many times did anyone of us forget the lights of his kitchen on?

What I find fascinating about this is that they invested a boatload of money on projects like this one that were not on the critical path of actually making chocolate. Despite what they may say, they are not making chocolate - bean-to-bar in the factory.

So, while it may be cool, what's the point?

TCHO chocolate controls their factory by using an application on Iphone. I find this super cool. What do you guys think? I wonder how much money didTCHO pay to get this app designed for them. Check out the video.

Cheers

http://gizmodo.com/5775123/a-look-at-tcho-the-iphone+controlled-chocolate-factory

Jim,

Congratulations on your "Certificate of Excellence" and very nice job on your website. I like the use of donkeys. I never see donkeys in Nigeria, just motorcycles.

May I suggest you annotate your slide show? It would help it come to life.

Best,

Tom

Clay,

Good to hear from you. In 2012 Brazil will host a Salon du Chocolat in Salvador rather than the regional show in Ilheus. The details escape me at this moment but I'll send information later. It would be a pleasure to have you visit our farms and bring friends.

Jim

Jim:

When is the next cacao festival in Ilheus? June 2012? Let's see if we can organize a group of TCL members to join the celebration ... and visit the Fazenda Venturosa.

:: Clay

Wehavelaunched a new web site and includes a series of photos that accurately reflect the daily life in a cocoa farm. The facility and personnel are well qualified to produce world class Superior cocoa beans. In 2010 our farm, Fazenda Venturosa, was honored to receive a "Certificate of Excellence" at Salon du Chocolat in Paris. We have been invited to participate in the 2011 event and it will be our pleasure to visit with you at the Brazilian Exibit. It should be a great opportunity to get to know Brazil's cocoa beans and the producers. Look for Lola Lucas, she will be happy to host one and all.

www.bahiacocoabean.com.br

Hi Karim,

I took one of ecole chocolat's online courses. They do have a business oriented course. Here's the link. The school operates from Vancouver so you will get all info regarding laws and limitations...

where are you planning to start your franchise?

http://www.ecolechocolat.com/chocolate-business-plan.php

Omar

Valerie:

Try this source . I am not sure what their minimums are, but it looks like they cut to order. It's acid-free and archival, so probably food contact safe, but you'll want to check to make sure.

I'm looking for glassine paper to line chocolate boxes and for such a popular item I'm not finding it through any of my chocolate box suppliers. Does someone have a source they could share with me?

Thanks,

Valerie

Hi Lana,

Thank you for your feedback. It's great to hear that it might not be all that hard after all. I'll start practicing the technique you suggested.

Thanks.

Is this forum still public. I can't find it on your site.

Thanks, Skeet

Thank you Marie! I remember running across this site when I was researching in the summer but forgot when I'd found it. I'll check it out.

Our Ecole Chocolat graduates have been posting their experiences with their tempering machines in our Tempering Machine forum which is also open to the public. We thought you might like to know about the existence of this very specific forum. Our graduates find useful information here about various Tempering Machines to help them make decisions about purchasing equipment.

Also wed love to have you share your experiences by simply logging in using the instructions on the Forum header. We never use that login list for anything other than the forum so there are no worries that you will receive any other information from us.

Check it out at http://www.ecolechocolat.com see the link to the Chocolate Tempering Machine Forum under Resources in the top of the right column menu.

Marie,

Program Coordinator

Ecole Chocolat

Hi, Christine ~ No. I've got the Delta. Would love to know if anyone has used it yet. Enjoyed meeting you earlier in the year at the Fancy Food Show - I think you were doing a showcase at Crate & Barrel or Pottery Barn? I'm the one whom you inspired after the Chocoholics Tour of SF. Hope the business is doing great!

Anybody used theRevolution (Rev) 3Z Chocolate Tempering Machine Temperer? If so, did you like it? Thanks! Christine

Yes, you can airbrush the colored cocoa butter on the demoulded pieces. Using a brush can be done too but you can't apply it toothick, and is really best for fine detailing as you get brush strokes. Just be sure of your temper. You can also control where you airbrush by spraying through a template you can cut out of paper.

Hi!

I'm thinking about a project, using food grad silicone molds to make 15mm scale chocolate buildings. what I'd like to do is then use edible paints to paint them. All the tutorials I've seen about painting chocolatereferto painting the inside of a mold with molten colored coco butter, but that won't really be feasible for what I want to do.

Has anyone ever done anything like this with any success?

Cheers!

Ken

A new kid on the block (In some ways literally a new kid as the person behind the confections being sold is 23-year old Shaineal Shah)opened up in SoHo in the past two weeks - Xocolatti. Despite his young age, the chocolates show a definite sophistication belying the maker's age, drawing on several cultures, including Indian.

The store is located on Prince St, west of Thompson Street, making it literally right around the corner from Kee's and just a few short blocks from Marie Belle and Vosges and another reason to make SoHo a part of any NYC chocolate walking tour.

While the confections themselves offer strong competition for the more established players in the 'hood, one thing that makes Xocolatti stand out is the design of the store, which measures only 150 square feet.

One of the challenges in any shop is storage and at Xocolatti they have turned necessity into virtue by incorporating the boxes waiting to be filled with chocolates into the fixtures and furnishings of the shop. The boxes literally line the walls.

The shelving units create a grid and the boxes fit within this grid creating an additional complex geometry. You can get a hint of the geometry looking in from the outside, but unless you're paying very close attention, it's not immediately obvious what the elements of the design are.

Shelf units (some of which contain backlighted signs, see the photo below) extend from the grid breaking the plane - offering a way to display the confections on sale.These shelves are highlighted by pin spots from the ceiling, causing the pieces to jump out at you, highlighting the fact that many of the pieces are decorated with luster dust.

and ...

You can see that different box sizes are used in different areas of the grid to create patterns within the grid. One next obvious step is to vary the color of the lids of the boxes seasonally to add variety to the presentation. Plus - you always know what your inventory of boxes is!

I've been to many countries and been to lots of stores and seen hundreds of different methods of presenting and merchandising chocolate. While I like the traditional elements of a store like A l'Etoile d'Or in Paris and the masculine austerity of La Maison du Chocolat - this little jewel box of a store in SoHo is one of the most innovative - and attractive - stores I have ever been in.

However, it's also true that you can't eat the boxes, so when you visit, look for Indian-inspired treats such as chikki slates - a very tasty take on chocolate-covered toffee. The saffron nut chikki features a hint of cardamom that adds a bright floral/vegetal note - coupled with a pleasant sticky/chewy texture and a nut combination that consists of almond, pistachio, and cashew - that distinguishes these from other toffees. In a very good way.

A solid debut from a young new competitor who's bringing in influences from outside the chocolate world in exciting ways to mix things up.

Daniel;

I can't agree with Clay more. In 2005 I started with essentially the same equipment you have now, and treated "making chocolate" as a fun activity for me and my daughter to do. Many times we hand peeled roasted beans while watching cartoons together.

I've burned beans, siezed chocolate, fought with tempering, made crappy chocolate, and made great chocolate. While doing it all, I was experimenting, giving it away to friends, and having fun.

In fact I had so much fun that I wrapped up a couple of other business ventures and started my own chocolate company.

If you're worried about beans, remember this: It's easier to blow $50 going to a theatre for a couple of hours than it is to make a couple lbs of bad chocolate (which incidentally isn't something your kids' friends can likely do with their parents).

Have fun.

Brad

www.SoChoklat.com

I cannot thank you enough for your response. I should take a lesson from my kids (who cannot wait to get started) and just do it.

Thanks again.

Dan

Daniel:

There are many resources here - and on ChocolateAlchemy.com - that can provide you with a starting place and guidance. However, there is no substitute for just diving it and doing it. The best way (the only way, really) to learn is from experience.

There is a tendency to think of cocoa beans as being precious and having enormous value. (If you're paying $10 or more a pound they are pricey - consider making the investment in purchasing a larger quantity so you don't worry about ruining them.) They are just ingredients. Just as any chef can be expected to burn or otherwise ruin an expensive piece of fish or beef - or truffles or whatever - as they are learning, you should expect to ruin some beans. They are just ingredients. Over 3 million metric tons were harvested last year (about 7 billion pounds). A "ruined' batch of beans is not "wasting" them if you learned something, and a couple of pounds out of a couple of billions is not all that much - won't you agree?

One of the most important things to have in your journey is a journal and write everything down. Weigh the beans before you start roasting them. Weigh them after. Mark down times and temperatures. Weigh the nib after cracking and winnowing and then the liquor after grinding. Get in the habit of documenting everything.

If you're in any doubt during the first run, over-roast rather than under-roast. For most people, over-roasted chocolate tastes better than "raw" chocolate. And some chocolate makers are known for their heavy roast profiles (e.g, Franois Pralus).

Like anything worth doing well, it's going to take time to feel comfortable with the materials, equipment, and processes. Work with it, don't fear it.

I am literally brand new to making chocolate.

I have thought about it for quite a bit and am finally committing. I have purchased some raw beans,Champion juicer and a grinder. I am, however, quite intimidated about starting and screwing it up.

Any advice or suggestions would be most welcomed. The more basic the better.

Helloooo...

So I am insearch of a creamy dreamy vanilla butter cream recipe, I cannot find one anywhere. Surely this has to be an easy recipe but I have tried 2 so far...one was greasy, the other was too gritty from sugar. I am looking one that is not too sweet but very creamy buttery...

anyone want to share with me? I would like to try one tomorrow...

Thanks. A bunch!!!

HI Omar

I have one Matfer 15kg (it has the wheel and can temper but I use it manually), and then 2 x 12l from Chocolate World - link to image here: http://www.chocolateworld.be/fotos/M1008.jpg

- Stu

Hi Stu, who is the manufacturer of the melting tanks?

- Omar

Clay, that was good advice and I decided against the chocolate world factory in a box concept. Before I made any decision, I went and got some very good chocolate training (they had competed in the World Chocolate Masters) - it was this that gave me an understanding of the direction I wanted to go, and the equipment I would need. The factory in a box option, as you pointed out, was expensive and didn't have everything I would need, and some things it turns out I don't need.

Nearly 5 months after my initial post above, and the decision has been made. I took a 300sqm warehouse and converted it into offices, retail outlet/cafe store, and a large factory.

I have decided against a tempering machine, instead investing in 1 x 15kg and 2 x 12kg melting tanks. I enjoy hand tempering/crystallizing the chocolate, so a tempering machine was ditched from the shopping list.

My new factory/production facility is geared toward artisan chocolate, and should be operational in about 8 more days all going to plan. Ended up spending WAY to much, but have gone with:

* 2 x custom built stainless benches with granite bench tops (and tray racks underneath)

* A custom built spray booth for both artisan chocolate and sculptures (plus a gravity air gun + compressor)

* Heated cabinet for cocoa butter/color

* A commercial oven so I can roast my own nuts etc and make my own praline (copper bowl method) - and I will be doing Macarons too, based on some very good advice I received

* A guitar cutter (Matfer) - decided this was a necessity in the end

* Over 200 poly carbonite molds (20 - 30 of each style)

* A massive air conditioning unit that can keep the factory at 18 degrees C and 50% Relative humidity.

And on top of this is all the shelving, stainless packing benches, miscellaneous tools (spatulas, spoons, bowls, pots, etc), refrigeration (who knew commercial refrigeration cabinets were so expensive!), pantries, etc.

Many of the comments on the forums here made the point that it isn't about the equipment, it is about knowing how to use the equipment (eg, the equipment does not make a chocolatier, and having a Selmi won't be any use to you if you don't understand the pre-crystallization of chocolate). This is so true! When I need to scale up some more, I may get a Selmi, but until then, I will be more than content using my melting tanks.

- Stu

Nat is correct in saying the Selmi is a nice machine as has been covered elsewhere on TCL. There are machines that are less expensive (also Italian) with similar or better feature sets.

The system appears to be aimed at someone who's never set up a chocolate kitchen before, but the equipment is scaled for someone who has a lot of business (100kg/hr production in shell molds is a LOT of pieces). So - it's a good shopping list for someone starting out but I would make different choices (and save boatloads of bucks) if I was just starting up and didn't already have a solid book of business in excess of $100,000/yr.

The temperer at least looks like a Selmi which is a great machine, the cadillac as everyone says. Those are about $20K on their own depending on the add ons. Not sure how to price all the other pieces of this package and whether they really add up to $30K more (38K Euro = ~$50K).

I haven't used any of these specific products or the companies products, just seen the Selmi in action.

-Nat

Good point Clay,

http://www.chocolateworld.be/pdfs/CW_concept.pdf

Cost around $38,000 Euros

Stu:

Do you have direct URL to the page? The site is not the easiest to navigate.

Thanks,
:: Clay

A Belgium company (chocolateworld.be) sells a 'chocolate factory in a box' concept.

We are starting out in making chocolate (not from bean yet, but one day!) and this concept looks pretty interesting.

Has anyone here used this, or any of this company's products before? Any feedback?

Thanks

Stu