When you perfect it, may I be the first to taste..? I am getting my coating from Italy but have tried several about 15 am still not happy.
I know the real thing is the way to go, and the darker the better for me.
Thank You for you information.
Thank you so very much for helping me ... I was down hearted by the first two answers---because I "have a dream" one not from my flesh, but a real dream! I have to start with what I can afford..I will not let the dream die! Your answer gives me hope...I am very gateful that you took the time to explain in detail. Now I can gofrom your advise. I have Barry Callebaut and am working with it but I do not have the materials to melt it correctly.
Thank You for the encouragement.
There is no real fundamental reason why a dark compound coating should not have a strong chocolate flavor.
Coating is usually used for a technical reason (the higher melt point) or because of price considerations (it's cheaper) or both.
From one of your other questions I am going to infer that the higher melt point of compound is a main reason you're using it.
If you're using a dark coating then the simple answer is to buy a better coating. There are some that are very difficult to tell apart from bulk chocolates.
If you're using white or colored compound the answer is to add very small amounts of a very good chocolate essential oil flavoring. If you do that it's very important to make sure the coating is at a high enough temperature (100F at least) and do a very good job of incorporating the flavoring oil. If you don't it can leave streaks and deliver uneven flavor.
You can also use the chocolate flavoring oil in the dark compound if you are having trouble locating a better tasting dark compound.
However, Lynn and Antonino are essentially correct: the chocolate flavor will probably not be as "good" as if you used real chocolate because the oil is likely to be one-noted. However, the chocolate flavor will be more intense.
Not all of us live in places or cater to markets that can afford to use expensive or real chocolate. While there is no way to turn a shrimp into lobster, we can work as hard as we can to make the shrimp the best it can possibly be.
Hi yes, there is a way... just stop buying it 
Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.
Dumb ? for chocolate users, but I need some input, Please.
Is there a way I can change the taste of coating to taste more like chocolate? Thank You
Brad.
If you are looking at an Elsinghorst melter, it probably isn't new. The last of those were made 15 or so years ago. But they tended to be workhorses and are very reliable.
Hope that helps!
brian
Hi,
We are interested in purchasing a new chocolate melter for our shop. Does anybody have any experience with the Elsinghurst melter? We are considering the 500lb.
I would appreciate any comments or recommendations.
Does anybody know how or where to find a guitar that is NSF or ANSI or any certification for that matter?
Many thanks.
Maya
If you are using a lot or can buy more in bulk it is work talking to the guys who are supplying you and getting them to knock it back. Or go further up the chain to their supplier and get if from them if you are purchasing a lot - that is what one of my friends did.
That price though $18 per kg is a pretty good price in this country though.
Hi
We operate a medium sized chocolate business in a tourist town in the very south of Western Australia. We have been trading for nearly two years and have enjoyed the challenge. Despite good turnover it'sa struggle to get a return on the investment.
A major factor is the cost of couverture in Australia.A 10kg bag of Callebaut willcost around $180 inAustralia whereaswe understandin the UK it would be about fifty five pounds and in the US around eightydollars(US).
So why is it more thantwice the price in Oz? Could it be that onlyonecompany has the import rights?Has anyone managed to get a better deal on other brands?
Chris
The one made by Selmi is really nice - Tomric Plastics handles it.
Look for a lower % cocoa butter chocolate, ask for it from your supplier, or if looking for higher quality, a similar % cocoa butter in whatyou're using now but withoutthe emulsifier such as lecithin. Look at the viscosity given for your paste andrequest a higher one.
Water brings on problems with howthe chocolate melts downin the mouth and texturewhen eaten.Water can absorb up to twice its weight in the sugars, making a syrup, and the sugars can crystalize to larger and larger sizes over time making it gritty.
I have been in a class where a small amount of water was added to the chocolate, it was stirred vigerously (immediately from when the chcolate was added) and it did not seize. It does thicken the chocolate but I think if you did that the chocolate would be too thick to work with for dipping. I asked for a scientific explanation of why the chocolate did not seize but didn't really get an adequate explanation.
The chcolate is not useless after it has seized. It can be used for ganaches. It just cannot be used for tempering even if remelted.
You might try double dipping the chocolates for a thicker coating or as Robyn suggested look for a chocolate with a thicker viscosity when tempered that would give a thicker coating. www.chocosphere.com hasproduct information, at least on some brands, about differing viscosities of the various chocolates.
Adding water to chocolate is going to make it seize, and then it is useless.
You may just have to try different chocolates to test viscosity, they are all different. I personally don't want my chocolate thick for dipping. I prefer a more fluid chocolate so the dipped items look better.
How do you get the chocolate thick when dipping chocolates. Someone told me to add a little bit of water when you are working the chocolate on the marble slab. Is this true or can you achieve this just by the way you dip?
sent you an email, Brian.
thanks
Mike.
If you contact me at brian@thecriollogroup.com or bdonaghy@tomric.com I may be able to help arrange a visit somewhere.
brian
Hi Todd, I actually come through the SF area every few months. Next trip, if I haven't found one, I will email you. Thanks for the offer!
-Mike
Hi all, posting to ask if there are any of you in the Southern California area that use a Selmi tempering machine who would be willing to let me see it in action in person. I'm very interested in buying one, but I would rather not fly to NY to see the showroom demo. Also, if anyone knows of a shop in Southern California using one, please let me know, and I can try to contact them directly.
Edit: I wanted to clarify that I don't need to touch the machine, just see how it works.
Thanks in advance!
Cheers,
Mike
Hi Clay, i will post soon my tests, no need to be so "secrecy" about the work of chocolate between us...
let me explain: i have a good (Bosch, electric) kitchen oven at home. There i have been doing my tests and also baked about 80kg of beans at 175*C for about 30 min.
Temperature has been measured with 3 different thermometers, so consistency has been checked.
As well there is also the Humidity to take in consideration, i usually opened the oven after 20 min for 10 sec to release extra humidity.
Now i'm running test on a 15kg/hour brand new coffee-roaster and i already noticed that time and temp. must be changed.
i did run tests on Peruvian beans,
On the Peruvian beans i noticed a perfect roast all the way (170*C for 20min) but the shell is really burned.
Today on Dominic Rep. (the one i usually roast at home) then will be easier to compare results.
I'll keep posted.
Ciao from South Africa!
Dave:
PM to compare notes? I'd bet that there are a lot of people here on TheChocolateLife who would like to know about making the transition from a convection oven to a drum roaster (gas or electric). Also, curious, interested in knowing some more about the oven ... full/half size pans, number of racks, rough price? Don't need the brand.
Antonino - It's all time versus temperature. Are you saying that when the gas roaster is set for the same temperature as the convection oven (was set to) that the results are very different? How? Lighter roast, darker roast?
Also, Antonino - when was the last time you checked the temperature of your (home) convection oven with a good thermometer? Are you sure the temp is what the oven thinks and says it is?
:: Clay
Hi Dave, i need to roast quite few tons...
went from small testing (in a good convection oven -home style) to i need to roast at least 80 kg a day... but to speed up learning curve it would be great if any one has been there and have few tips..
Hi Chocolate friends!
we just got a new roaster (for coffee) to be able to roast more beans. I'm starting my testings as it is much different than roasting in a convection oven. Any ideas, suggestion or tricks? The roaster is a 15kg/hour roaster, gas operating with variable drum speed.
any help or comment is great!
Thanks Nino
Beth,
We are thinking about jumping into retail chocolate sales in Kingwood, TX. Any suggestions about how to get staerted and what events did you frequent.
Thanks, Mike
Hello!
I've been a member for some time, but asmore of an observer than participant. As I'm considering jumping into the deep end of chocolate pool, I think it's time to introduce myself andstart participating.
I am the owner of Whimzy Chocolates, which I operated for several yearsout ofkitchen incubator inthe suburbs of Houston, TX. I sold primarily atweekend arts and craft markets and through special orders. My productslineis largely made up of what I call "familu favorites", caramel pecan clusters,caramel apples, various barks, lots of chocolatecovered tasties,andhand rolled truffles. I managedto develop somewhat of afollowing andfrequent sold out of productsbeforethe end of an event.
Unfortunately, justaftermy husband and I made the decision to relocate out of state, I recieved three different requests to wholesale, one of which was from a major national department store.
It's a yearlater, I'mhappily settledjustoutside ofNashville, TN and the chocolates arecalling me. I am strongly considering resurrecting the business, but on a larger scale, withthe goal ofrenting a location and building outmy owncommercial kitchen.My initial targeted market would bea few coveted wholesale accounts, special event orders, andthe weekend markets, with aneventual growth to a retail chocolateboutique.
I welcome any words of wisdom or caution, and would love the input of those who have gone down this road before me. I'm in the processing ofidentifying the costs involved andmy questionof the moment is"what do I need, that I don't know I need?"
My primary big piece of specialized equipment has always been the tempering machines. Is there another, chocolate specific piece of equipment that has improved your production time and makes life easier?
Thanks,
Beth
