Forum Activity for @Geetha Panchapakesan

Having trouble tempering on a new Chocovision X3210

Posted in: Tech Help, Tips, Tricks, Techniques

I am using a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly tempered. I started with about 4 lbs of chocolate (and believe I followed instructions to the T).

The first batch came out better than the rest, although there were some streaks. I used the same chocolate, and left it rotatingat the "tempered" temperature before I could free up my molds to make another batch and then another. The second batch was the worst - very streaky - almost looked like bloom. The third batch had sugar bloom on it but looked better than the second.

Not sure what I could have done wrong. They wouldn't harden right away (temperature of the room was probably about 70 degrees) so I did put them in the fridge briefly - a few minutes - to harden.

I read varying accounts about the difficulty of tempering - some people say, once you have the technique down, even hand-tempering is a snap. Some people say it's such a delicate process that you my never get it right.

Any thoughts on basic mistakes I may be making?

Thanks much!

Geetha

updated by @Geetha Panchapakesan: 04/11/25 09:27:36

Torte Glaze

Posted in: Tech Help, Tips, Tricks, Techniques

Here's a good place to start 8-)

http://forums.egullet.org/index.php?/topic/86115-demo-mirror-glazing-technique/page__view__findpost__p__1171507__hl__glaze__fromsearch__1

http://forums.egullet.org/index.php?/topic/98136-pastry-ganache-fillings-and-glazes/page__view__findpost__p__1344169__hl__glaze__fromsearch__1

http://forums.egullet.org/index.php?/topic/92168-pastry-glaze-tips-techniques/page__view__findpost__p__1248946__hl__glaze__fromsearch__1

Torte Glaze

Posted in: Tech Help, Tips, Tricks, Techniques

I am attempting to make a Nutella torte for my restaurant, I am layering chocolate cake and Nutella mousse (which is basically a tiramisu mousse with nutella) in a ring mold. The problem I am having is I want to pour ganache over the cake to seal it, I am I have tried a few ganache recipes and pour them over the cake which I froze to aid the process. However ever time I find that the warm ganache is melting the mousse and causing the coating to be spotty and the cake begins to lean and fall slightly. I even tried a glacage using gelatin, however this is still too runny and doesn't give me the desired look or texture.

Please can anyone help?

Jon Gyles

updated by @Jon Gyles: 04/11/25 09:27:36

Question about chocolate molds

Posted in: Classifieds ARCHIVE

There may be some machine shops or maker spaces in your area with cnc machines or 3d printers. They may be able to mill out molds (in the case of a cnc) or build up a mold (in the case of a 3d printer). If you are design inclined you may be able to generate the cam files yourself. Otherwise most machine shops will be able to draft the cam files for a fee.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Thanks Clay. I'll start seeking out vacuum-foaming manufacturers. I doubt if it will be easy but if i can accomplish this, i do believe it will be worth the effort. Thanks again for the guidance.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

John:

The process Totally Chocolate uses is patented. The site refers to engraving and molds so whatever they're doing they are able to get fine details in their masters and transfer them to the plastic molds. As they are short run molds it probably helps that they are using comparatively thin plastic sheets because they don't expect to be producing more that many pieces - which helps a lot.

I spent about 3 minutes looking for the patent. If it is a good patent, it will tell you what they are doing and how they are doing it. A good CNC device and/or laser cutter is a necessity, as is a very good understanding of the release characteristics of chocolate from the molds For example, vertical elements are best if not perfectly vertical, but slope outwards a fraction of a degree to make the release easier.

I would also ask the manufacturers of vacuum-forming equipment. They will have many of the answers you seek. Don't look for inexpensive hobby models. Look for models used by volume production shops and feature high vacuum draws.

Hope this helps.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Hello Clay. This is very interesting and similar to a technique that I really want to learn. On a few of the high end chocolate sites I've seen (TotallyChocolate.com, for example), they're able toproducesome incredibly detailed molds. I believe they're using some type of laser etching to produce this level of detail. I imaging that the cost to produce this level of mold is fairly high butdefinitelysomething that I'd be willing to invest in if I can learn and understand the technique. Any ideas on how I can investigate this process further? Thanks again for your excellent response to Geetha's question.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

I know homechoclatefactory.com offers this service. i have not tried them. They offer custom made molds of different grades.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Thanks all for your help.

Your insight was very interesting, Clay - that it's more worthwhile to actually buy a thermoform machine than go for the high end molds. I will look into that.

Thanks again,

Geetha

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Geetha:

You can expect to spend at least $5000 for a set of 100 custom "professional" polycarbonate molds. The main cost is going to be making the injection mold master. This is tooled in metal and is made so that the molten polycarbonate plastic can be forced into the mold. As you might imagine, a mirror-smooth finish is required on the mold surfaces in order to deliver the perfectly shiny results on your bars.

You are right - they are much more durable than the thin thermoform molds you are familiar with. Which is best for your depends on many factors.

One option to consider is that there are tabletop thermoforming machines that cost well under $1000 that can handle plastic sheets at least as large as for a standard mold. The tooling costs for making a master for use in one of these machines is much, much lower than for an injection mold and you can make new molds for a few dollars apiece. Thermoform plastic sheets come in a variety of thicknesses, so you can choose between different thicknesses for different reasons - thinner plastic might resolve finer detail better, thicker plastic is more durable.

I looked into this for one project, and it cost about the same to buy the thermoform machine as it did to have someone do the work. They would make the master from a computer CAD (CNC) file we sent them, but if you have a local machine shop they might be able to help. (Or go to a technical training institute where the teach such stuff and see if you can get a teacher to get a student to do it for you ... not for free, of course.)

Question about chocolate molds

Posted in: Classifieds ARCHIVE

You may want to look at Tomric . I know they offer custom molds, although I have not tried them yet.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

I am looking for options to create custom molds for my chocolate bars. I did order custom molds that were quite inexpensive and they kind of work, but are not as sturdy and don't feel as durable as a poly-carbonate mold. I have no idea how much it would cost to have professional poly-carbonate molds made. Any suggestions/thoughts?

Thanks,

G

updated by @Geetha Panchapakesan: 04/07/25 13:00:14

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, Yasmine I found one and it works great.

Thank You for your response. Have a Great Day!

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene,

I have a new one (rev 1) for sale for $350 if you are still interested. Let me know.

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene:

There aren't many 3-6 pound tempering machines in the market. TheChocovision Rev 1 or 2 will hold maybe 2-3 pounds with a "holey" baffle, and the ACMC machines are about the same size. Next step up in capacity (and price) is 10 pounds.

As for Tricor. These are temper meters. They are expensive devices used in large production situations where knowing precisely what the temper of the chocolate is. These devices cost many, many times what a Chocovision or ACMC temperer will cost. As someone who is starting out, you are better off learning how to temper by hand so that you can know what properly tempered chocolate is. If you were a very large plant using holding tanks containing thousands of pounds of chocolate then one of these Tricor meters would be a good thing to have.

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Has anyone tried the http://www.tricor-systems.com/products/prodTemper.htm

need to know if they are prefected. Have not heard of them being used on The Chocolate Life by anyone.

Thank You

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

I also need to begin with a Rev or ACME or similar that holds at least 3-6lbs or maybe smaller.

Does someone have one for sale?

Thank You

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

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Thanks Ruth and clay. I will check it out

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Here is an on-line source . Not that you should buy from them (I don't know anything about them), but it will give you an idea of pricing. 25lbs gets you down to $5.99/lb. You should easily be able to match this from a local source.

Also - as with most things in the chocolate biz. Freshness is key. Look at packaging and let them know you plan to return them if they are not strictly fresh.

Nutty Guys web site is down ...

Address is (or was):
3528 W 500 South ste a
Salt Lake City, UT 84104

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Call Nutty Guys. Don't pay their online prices. Get to someone who will quote you wholesale. They are out by the airport.

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Does anyone know of a good place to buy whole dry roasted almonds. I'm in salt lake but willing to order online
updated by @Michael Karren: 04/07/25 13:00:14

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Maria,

Your welcome. I wish you luck with finding what you are looking for. I am glad that you've put a lot of thought into your ideas, please continue to do so. Sometimes people don't think things through (speaking from experience here).

I would still encourage you to try to find culinary schools that teach basic chocolate making skills - hands on is really the only way to learn this. I think. I do know that Pam with Ecolechocolat does have a great program online: http://www.ecolechocolat.com/ where you can learn though and it is worth looking into.

I am surprised that there are no places in Venezuela that teach chocolate skills. You might look into traveling, if that is something that is viable. I know with the worlds economy as it is this may not be available to you (nor to me at the moment).

Glad to hear that you already have thought through the whole chef thing.

I would also think of a few other things - (if you have not already, seems you are putting deep thinking into your ideas), that is, consider your market or markets. Where will you set up? Will the population support you and your chocolate? Think about starting small and maybe later growing.

Several years ago I started a small chocolate shop where I live and because of unforeseen circumstances (after only 1 1/2 years) I had to move shop suddenly. I decided to grow into a larger space and it turned out that was a really bad move - for several reasons, one of which was that my overhead almost quadrupled . Because of other things I ended up leaving that shop.

And if you are looking for investment, be really careful of who you allow to invest. Partnerships can turn ugly if you do not have firm agreements down on paper.

All the best in your endeavors!

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Dear Mark,

many thanks for your cear reply. Yes I have been investigating a lot about chocolate making and have spend some time with the peope of Birongo(a small chocolate factory) learning the process of chocolate making from the beams.

I am interested in the confectinonary part and for that there are no places in Venezuela to learn. Yes, i already approached the three companieswho are in the confectionary business, and as you well said. They are not interested in sharing their "secrets"....

El Rey is already associated with two of these companies. And is by itself a huge company. I might approach them in the future, but what they are doing is very different from waht I want to do. They do chocolate from the beam, i want to do confections(truffles, etc)

At the moment the only way to learn that I have found is trhough the chocolate university online....not to crazy about the idea, but it is my only posibility at the moment.

At the same time I continue to built my business idea and talk to people in the culinary business to try to find someone who will be willing to work with me.

I have come to realise with all the research that my business can not rely on a person I do not know(the chocolatier) this is something that worries me. Therefore I am concentrating my energies on learning about the chocolate making. At the end if I decide to hire someoneI will know what to look for.

Thanks again for your words, they are really appreciated.

Maria

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Maria, I would suggest that you consider learning how to make the chocolate yourself - either as a chocolatier or learning the steps from pod to bar (cocoa plantation/fruit and the steps necessary to develop and make chocolate from the seeds or beans as they are called in the chocolate industry).

Starting with your passion is great. However, if you are going to rely on someone else's skill then you are in the position of being the owner of a chocolate shop but not the chocolatier and are relying on someone else's abilities and taste buds.

I do not know what options are available in Venezuela for learning how to make chocolate - what culinary schools and/or chocolate shops that will take you on to train you (less likely as they may not be interested in sharing there "secrets"). I don't know what is up with El-Rey these days but you might approach them.

I can imaging that there are lots of options in Latin America for you to explore this.

Here in the US there are a lot of culinary schools that teach the basics - I myself teach basic chocolate skills in the culinary department at my local small community collage.

The other option is to just read a lot and try things out on your own, though that is harder when you don't know what you are looking for. Many years ago I took a one week class in basic chocolate making which gave me the foundation of the art and chemistry, then I took off from there.

Good luck!

-Mark

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Hello!!!!

I am a chocolate lover, and i have recently started to consider opening an chocolate shop wih a friend.

I am an artist and at the same time I have been running a family shopping mall.

I want ti change career and have been thinking about the chocolate business.

My friend is a documentalist.

We have been investigating but appart from the love of chocolate i do not know anything about the business.

Any advice>??one of my main concerns is to know if knowing how to make chocolates is a must in order to open the store. Do I need to depend on a chef??any advice welcome.

Many thanks,

Maria Teresa from Venezuela

updated by @maria teresa gonzalez: 04/11/15 18:55:42

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Hi Ernesto,

what is your "standard of choosing" your tester? my name might sound useless to you but at least say you are not interested in us would have been fine. I did quickly to respond to your request but you didn't even consider my email....

BTW we opened our small factory 3 months ago and we have already moved over 1.5T of chocolate made from beans.....

best of luck!!!

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Me too, thanks again!

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Sent you today via POST AIR PARCEL 4 kg of Dried Cacao Beans. Looking forward to your receipt of the beans.

Jun

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Hi Tom,

I will have my first 5 kg ready by Monday next week. Can you please email me your address. kablon.farm@gmail.com.

Regards,

Ernesto

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Hi Ernesto, I would be interested in giving you feedback on your beans. I have had a lot of experience with different origins and have done some work with Australian farmers on the issue of post harvest processing and its effect on the final chocolate. I have worked with a lot of cacao from the South Pacific too, Vanuatu, Samoa, Fiji and PNG and could give feedback on how your cacao relates.

Let me know. Cheers

Tom

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Hi Sebastian - We have the crop, harvest, ferment in boxes (200kg per batch) in two tier box, on the first 12 hours we let them drain then put them in a box for 3 days after which they are transfered in another box and leave it for another 2 days on the 6th day we dry them in the sun

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

HI Ernesto, i would like to test your beans.

i'm based in South Africa, how do i get them here?

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Ernesto - can you elaborate a bit on how you ferment (mass size, box configuration, duration, # of turns, etc), as well as how you dry (what does improved drying mean - how is it done)? Are you doing the post harvest work yourself, or is the fermentation and drying being done by multiple farmers?

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Yes the criollo beans and other varieties of cacao that was originally planted in our farm was sourced from the big Island of Luzon (The cacao of the Philippines actually brought by the Spaniards from Mexico during their 400 years of occupation of our country). We now grow them in our farm in the foot of Mt. Matutum about 500m above sea level 35 km from the City of Gen. Santos, located in the Island of Mindanao about 200 km west of Davao City.

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Most people don't know that there is a very long history of cacao in the Philippines. Until recently, with chocolate made from beans from Davao I don't think many people knew that cacao even grew in the Philippines.

Is there some particular interesting history in the beans you're growing? And what part of the Phillipines are you growing in?

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Thanks Clay that was helpful.

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

FYI, everyone, Ernesto is in the Philippines.

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

To all Bean Testers!

I would love to hear from experts in Chocolate who might be interested in testing our beans. We grow cacao beans organically and have improved our drying system. The parent stock of our cacao comes from criollo, trinatario and forastero varieties. Our volume is about 20tons of dried beans 15 tons are processed into traditional cacao liquor for chocolate drink. I could send 5kg of beans for the test and hope to hear an intelligent opinion of our bean quality.

Ernesto

updated by @Ernesto Bugarin Pantua Jr.: 04/13/15 17:44:23

Quality Chocolate Products Equals Money

Posted in: Self Promotion / Spam

Eddie:

Can you please provide some more details about specifics of Colombian cocoa? In order to make good chocolate you have to start out with good cocoa.

Does Coinex operate in a specific province (I know that Santander grows the most cocoa, followed by Huila and then Arauca), what sorts of varietals you're working with, what is typical of your post-harvest processing processes to improve quality. You mention some of the lowest manufacturing costs - I assume that is chocolate - but what is the differential between the price at the gate, the local market price, and the price the exporter pays - and then receives?

I know the Colombian government is committed to a vast expansion of the cocoa industry in the next decade, growing production from 42,000MT in 2006 to over 200,000MT in 2020.

Thanks,
:: Clay

Quality Chocolate Products Equals Money

Posted in: Self Promotion / Spam

Anytime you can provide a quality product at an economic price you have a winner. This is the case with Colombian Chocolate products. The quality of Colombian Chocolate is considered if not the best one, one the best in the world. The cost of manufacturing in Colombia is one of the lowest in the world. Combine these two factors and you have the recipe for high profits. COINEX can help put you together with a finished product or contract manufacturing for specific custom products. Contact ehernandez@coinex.com.co or visit our website to learn more about all the services COINEX can provide. www.coinex.com.co
updated by @Eddie Hernandez: 04/13/15 16:20:38

Temperer, bloom and advice...

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you so much for replying Ruth! I will give this a huge try tomorrow since we are there all day cooking.

Last night we heated it to 100 then brought it back to 88... that was when we still got a tiny bit of grainy look to it. Not the bloom like we got from day 1 though. We almost had it last night. However, I hadn't added any lump to the back bowl so I will do that.

So apreciative of the response. Thanks again!

Temperer, bloom and advice...

Posted in: Tech Help, Tips, Tricks, Techniques

Do you have any lump chocolate behind the baffle? Turn the temp to about 90 and toss some solid chocolate behind the divider. Get the bowl spinning and leave it for about 15 minutes. Test the chocolate before using. It should set up in about 3 minutes. I'm guessing you heated the chocolate and turned the temp down, but never tempered it. You need to keep solid chocolate in the machine to seed the melted chocolate. As you use the chocolate, it will tend to over-seed and you might need to turn the temp up a few degrees. Good luck.