Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello all, my name is Janice and Im new to The Chocolate Life

Im looking to start a business incorporating chocolate cake decorations and confectionery here in the UK and I wanted to ask a few questions to the members here:

Have any of you had any experience with sculpting chocolate? I have researched this and the only information I could find on the subject involved adding glucose/corn syrup in order to make chocolate plastique which Im not really keen on doing if I can help it as Ive heard that it then makes the chocolate taste like a certain branded candy which really isnt the taste or texture that Im going for!

Ive managed to use up small batches of tempered chocolate by hand (by which I mean golf ball sized pieces at the most) to shape into a basic figure before letting this set and then carving into it but I wondered if anyone knew how I could go about turning chocolate into a putty/plasticine-like texture in larger batches without having to add any extra sugar/syrups; or is this unavoidable? I have been using Callebaut White Chocolate if this helps.

Any advice would be greatly appreciated.

Thank you!

updated by @Janice Tividad: 04/11/25 09:27:36

Chocolate Making Class in NYC

Posted in: Chocolate Education

Anybody knows where could I take a good chocolate making class in the New York City area? I know about the French Culinary Institute but will like to have some other options.
updated by @Claudia U: 04/19/15 20:25:15

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

I make both pates de fruit in mixed drink flavours and also fillings for chocolates the same way. One of my favourite fillings is the Smoke 'n Choke that I based on a drink I had at Manifesto in Kansas City.

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

u can do a pina colada filling. white chocolate ganache, pineapple roasted coconuts and some coconut milk or flavoring

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

I don't think you have to have alcohol in chocolate to pair with a drink. ONe of my most requested cocktail party truffles is a raspberry basil dusted with parmesan cheese. Blue or goat cheesetruffles are also great with wine or a martini.

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

Hey folks, greetings from London!

I'm a cocktail bartender in London and I'm looking to serve some chocolates or candies alongside 4 or 5 of my cocktails. The idea is, that the candies will have very similar flavours to the cocktail, but they'll be in solid form. The idea is for them to also have an alcohol content, even if its only a weak alcohol content. I have one idea already, to create an alcoholic jelly and fill a dark chocolate truffle cup with it. But I need more ideas, anything from fudge to caramel to hard boiled sweets to chocolates, anything that will fit the specifications, i.e. an alcohol content! Hope you guysare able to help withsome creative ideas...

updated by @Lee: 04/16/15 07:11:48

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

ok cool thanks for the reply i appreciate it

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there,

i don't know if my way of work is 100% to the books, my working temperatures are more or less those:

-room temperature between 20/22C (constant), Humidity not superior of 60%.

-depending on the chocolate quality (dark) i bring the temperature between 45 and 48C (50C is already dangerous zone),

milk choc. or white choc should not go over 43/45C (burning of the milk solids)

-i store my chocolate in a room at about 16/18C and a air humidity of 55/60%

I hope is a little help.

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all i know that this seems very basic but i would like to know what peoples views are about temperature, i have read a lot and i keep getting different temps.

1 when first starting in the tempering cycle is it safe to go about 45oC ?

2 what is the best room temp for making chocolate in ?

3 what is the best storage temp for a finished solid chocolate or filled chocolate ?

look forward to hearing from you

updated by @Laura Marion: 04/11/25 09:27:36

The Perfect Chocolate Kitchen ...

Posted in: Opinion

I agree, I would be nowhere with out my Craftsman Tool Chest. Other kitchen essentials for me have been a granite stone or countertop. I have a tempering machine for each chocolate, milk, dark, and white. Also an enrober, shaker table, Craftsman tool cart with a small ACMC tempering machine on it so I can move it to whatever station I need to use it at, for detail work. Retractable Outlets hanging from the ceiling have helped a lot. I can plug up anything where ever I need it. Multiple speed racks, shelves, and stainless work tables. Windows for customers to see into the kitchen are important to me....and really good temperature control. I have a packing station that holds all of my packaging and has a large surface on top to work on packaging. Impact floor mats, and an airbrush station. Wow! I was all over the place with that! Hope it helps! ~Wendy

The Perfect Chocolate Kitchen ...

Posted in: Opinion

My dream kitchen has excellent temperature control, a large cool room for storing work in progress and tons of verticle bakery racks for storing things in various stages of completion.it also has open shelves under the steel tables where you can stack molds as you unmold them or sheet pans.

The Perfect Chocolate Kitchen ...

Posted in: Opinion

For a "watch your back" on a rental kitchen story...

I got a call from the landlord that others using the kitchen had unplugged the fridge. (Eek!) I had dairy products in there and it was a good thing I was told or I could have been using tainted ingredients. Fortunately, the landlord covered the cost of replacement ingredients. So all was well in the end. But, yeah, could have been a nightmare.

The Perfect Chocolate Kitchen ...

Posted in: Opinion

A temperature controlled work environment is the first thing that comes to mind. Most kitchens are hot and extremely difficult to work with chocolate in. I work in a catering kitchen where I do other work besides my own chocolate stuff. If the line and ovens are all going, I have to plan my chocolate days for when it's not going full blast. Or, if we open the doors, it's like a wind tunnel with the ocean air blasting through. We are a block from the ocean, so dampness can be an issue as well.

I used to work for a large caterer that was in a warehouse. We hand tempered chocolate for everything and some days it was too warm to get the chocolate to cool down enough, even on marble.

A private country club in my area is remodeling their kitchen and are including a "chocolate room". Would be my dream .

The Perfect Chocolate Kitchen ...

Posted in: Opinion

comfortable space for individuals to work

convenient location for utilities for everyone:making sure the production flow is smooth.i.e:raw material must be next to entrance while end product must be near exit and not close to anything else.

Isolation of different sections for different products: baking products should be away from ice cream or chocolate as well as products containing flour

Digital key ovens have prooved to be a pain in the bum on the long run if you use alot of flour in your kitchen.The dust gathers around the keys. It causes alot of technical issues and it's not a hygienic approach on the long run.

Floor:I like to havetwo minimal downhills which meet in the centre of the kitchen. Its ideal to clean.That way the water meets in the middle where the sewerage is. (ihope youunderstood this point and am sure you have a much better way of explaining it).

Location of the kitchen is important to be accessible for suppliers.During busy times (like today) when you run out of an item all of a sudden, its good to have someone close by or a good enough alternative at least and fast delivery.

Avoid stairs as much as possible, the flatter the better

Hope this helps

The Perfect Chocolate Kitchen ...

Posted in: Opinion

I am writing the second in a series of articles for Dessert Professional magazine on "Perfect Kitchens" (the first was on ice cream and gelato kitchens).

When you think about your "perfect kitchen" for making confections, what comes to mind?

When you think about your current work space, what things come to mind that you wished you knew before you made some critical decisions ... before you went ahead and implemented them?

The answers can be on any topic from design and construction (including utilities), to licensing and permitting, to equipment and tool selection. This isn't an article about ingredients so opinions about specific chocolates is not something I am looking for.

I am also interested in hearing some real-life stories of good (and not so good) experiences using rental kitchens. You don't have to name names, just let me know what did and did not go well - and how you might approach this issue in the future now that you have more experience.

The article is for the June-July issue and the editorial deadline about May 1, so any thoughts you have would be greatly appreciated. I know it's the Easter rush so I've waited this long in the hopes that in the relative quiet of early next week you might have some time to help me out.

I am going to try to work a deal on discount subscriptions to the magazine not only for everyone who contributes but also for any ChocolateLife member who contributes.

Thanks in advance,
:: Clay

PS. Contributions can be attributed or anonymous, and I will send everyone whose writings I use a heads up on how I used them before I submit the article for final approval.

updated by @Clay Gordon: 03/26/16 13:30:59

Chocoma Enrober

Posted in: Opinion

Pomati machines are now available in USA via Qzina. You can test drive several models and enrobers at the Qzina Institute of chocolate and Pastry in Irvine Ca.Introductory prices 20% off through march 2012.Look at Pomati.it for all info on these machines.

Chocoma Enrober

Posted in: Opinion

I've bought one, but haven't had the chance to use it yet. I don't have enough power in my building.

Chocoma Enrober

Posted in: Opinion

How have you liked the chocoma enrober since you've had it? I'm looking into purchasing an enrober / tempering machine for my small business.

Chocoma Enrober

Posted in: Opinion

Thanks! I bought one!

Chocoma Enrober

Posted in: Opinion

hi i used to work on one i liked it, it was easy to use and very good in a small kitchen

Chocoma Enrober

Posted in: Opinion

Is anyone familiar with a Denmark made Chocoma Enrober? I'd like to know your thoughts on this. Is there a US distributor?

updated by @Mindy Fong: 04/09/15 09:52:13

Free Crucial Chocolate ~ 100% Raw, Vegan & Organic

Posted in: News & New Product Press (Read-Only)

yaaayyy!!

Free Crucial Chocolate ~ 100% Raw, Vegan & Organic

Posted in: News & New Product Press (Read-Only)

Greetings Chocolate Loves!

Please enter to win our giveaway contest!

8 luck winners will receive a gift pack of Crucial Chocolate products ~

Go to the link below, and leave a comment to be entered in our giveaway! Good Luck!!!

http://naturalhealthfoodie.blogspot.com/2011/04/crucial-raw-chocolate-giveaway.html

Crucial Chocolate Website - www.crucialchocolate.com

updated by @Crucial Jade: 12/13/24 12:16:07

Superb taste

Posted in: Classifieds ARCHIVE

SCOTT: Many thanks. I'm a chocoholic, and I may have to make a trip to Europe to buy some of these.

--Arnold

Superb taste

Posted in: Classifieds ARCHIVE

Fin Carr is a private label brand in Lidl supermarkets throughout Europe. Don't know who's making it for them.

Superb taste

Posted in: Classifieds ARCHIVE

Arnold:

Did you keep the label / outer wrap? If so, please take a picture with your phone (or scan) of the entire label and post it here.

The description you provide is very, very general and could apply to many chocolates - translated it basically means "74% cocoa Superior Dark Chocolate Square."

Superb taste

Posted in: Classifieds ARCHIVE

I recently tried a small chocolate bar labeled "Fin Carre....Chocolat Noir Superior...74% cacao."

It had a superb flavor. Does anyone know who the manufacturer is, and where I can buy it?

--Arnold Ismach

updated by @Arnold Ismach: 04/07/25 13:00:14

New Chocolate Store

Posted in: Allow Me to Introduce Myself

Have you considered a certified ethical section? I for one, now that I more fully understand how the vast majority of our cacao is produced would prefer to buy certified ethical.

New Chocolate Store

Posted in: Allow Me to Introduce Myself

Is it true you bought Biagio's store? If so, congrats!

New Chocolate Store

Posted in: Allow Me to Introduce Myself

I am opening a specialty Chocolate Store in Washington D.C. in May. If you have very high quality specialty chocolate bars, I would like to hear from you. Chocolate must be made from Single Plantation, or Single Origin, or rare bean species to be considered. I am looking for premium products from around the world, not just the USA. I currently have a number of vendors, but am looking for a special selection of chocolate to feature. If you think you have that product, please send an email to Sales@CapitalChocolate.com. The store boasts an international selection of high quality chocolate and carries over 400 items. Rest assured that your products will not get lost on the shelves. I heavily market our products.

Thank you and I look forward to build new relationships among the chocolate community.

Robert

updated by @Robert Cabeca: 04/12/15 02:15:47

Cacao Farms in Jamacia

Posted in: Travels & Adventures

Hi Everyone,

I am going to be vacationing in Montego Bay, Jamaica this August and am hoping to visit a cacao farm while I am there. I was wondering if anyone had any information about Jamaican cacao farming or can point me in the direction of where I could find such information.

Thanks,

Sarah

updated by @Sarah Scott: 05/29/15 23:33:52

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Richard and Nat,

I initially tried fermenting without active inoculation but the results were inconsistent. My batches are small (I can count the pods with two hands) but I'm proud to do something with the fruit which would otherwise dry up and wither on the branches.

The next harvest will be bigger as I can see some trees that are laden with fruits, so I'm eager to get this batch right.

I'm at the 7th day of drying, it is raining EVERYDAY since last week and I can hardly get any full days of sunlight between the clouds. When the beans feel light is when I'll stop, perhaps 1 more day...

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Nat,

I realized that I should've asked the same thing...my comment is certainly more appropriate for .5 MT and up of wet bean. Thanks for explaining and look forward to seeing where this thread goes...

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Sometimes ifyou're fermenting a smallamount the heat of the pile is not enough to keep the temperature up high enough for proper fermentation or there are not the airborne yeast and bacteria in a region to passively inoculate it. Active inoculation can help in both these instances.

We see improper fermentation in Hawaiian cacao all the time as we are straddling the 20 latitude where cacao is normally grown and fermented, so it gets too cool here at night to continue the fermentation except with large commercial batches. Therefore these backup measures of inoculation and added heat are necessary, and it seems like Ning has come up against the same thing.

But I did forget to ask, Ning, how much areyou trying to ferment at once?

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Ning,

Hope this note finds you well!

Why are you adding anything to the fermentation? After breaking the ripe pod, you should be putting the beans in a poly bag or wooden box or a pile covered with banana leaves and leave for 2 days, then rotate it each day (another 2-4 days). Next step is sun drying on patio or raised mesh until @ 7.5% humidity. Buy this book, it explains it all:

Cocoa (Tropical Agriculture) [Hardcover]

G. A. R. Wood BA DTA (Author), R. A. Lass B.Sc. DTA (Author)

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Salam.

Lactobacter is fine but I am not sure where I can obtain live acetobacter, or vinega mothers.
Thanks again.

-Ning

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Selamat malam Ning,

live yogurt and vinegar mothers have the live lactobacteria and acetobacteria that are essential for good fermentation in addition to yeast and are totally different from yeast, in a different kingdom of living organisms. Yeast take sugars and turn them into alcohol, while lactobacteria take sugars and turn them to lactic acid and acetobacteria create acetic acid (vinegar). Usually, all these microorganisms can land on the fermenting cacao beans from the air or the outside of the cacao pods, adding to part of the terroir taste of the cacao, but if they are not abundant oryour fermentation is not working for other reasons, it's good to add these.

I would throw out the germinated seeds, yes. They can be quite bitter in comparison to the non-germinated seeds as the embryo has started to convert sugars into other compounds it needs to grow.

-Nat

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Nat,

The pods are ripe and not black when picked. The pulps are thick, moist and sweet, not dry. And the beans were not sprouted when I started the fermentation.

I only turned on day 4. I fermented for 7 days. Next batch I will turn every day and raise the temp to 45 C.
I am currently using baker's yeast. I could try live yogurt, but what is the benefit over baker's yeast?

Should I discard the sprouted beans from this batch?

-Ning

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Ning,

Areyou picking the pods soon after they ripen (when nicking the skin reveals no green underneath) or letting them blacken? The beans shouldn't germinate that easily during fermentation if they haven't started beforehand.

Also try raising the temp to 45 C in the first few days of fermentation, turn every day, and inoculate with aceto and lacto-bacteria from vinegar mothers and live yogurt cultures if possible.

Fermentation Troubleshooting

Posted in: Tech Help, Tips, Tricks, Techniques

Cheers and sincere appreciation to the active members in this forum for all the information sharing and support.

I'm a chocolate lover and have taken this passion one more step by trying to make bars from beans.

I am currently in the third attempt:

#1: beans got mouldy from natural fermentation after 3 days, I dried it anyway but will not take it much further.

#2: beans were fermented for 4 days, dried, then discovered they were not flavorful possibly from under-fermenting.

#3: this time adding yeast, with temperature control 35-40C, beans are fermenting beautifully with aroma forming, fermented for 8 days, cut test shows moist, dark folds, but about 15% of the beans have sprouted.

Here are my concerns...
Should I toss out the sprouted beans? Is this normal?
I only harvest the ripest pods, they are the sweetest and I assume would make the best chocolate, no beans are sprouted at the time of harvest. Did I harvest the pods too ripe?
Should I raise the fermentation temperature or shorten the duration?

I appreciate any help in producing my first chocolate bar! Thank you.

Ning

updated by @Ning-Geng Ong: 04/11/25 09:27:36

getting cocoa liquor with a corona grinder

Posted in: Tech Help, Tips, Tricks, Techniques

I very much doubt you could get any cocoa butter out of this machine, not sure where you have seen this being used for cocoa butter extraction but if you have a Piteba you're probably much better off using that to press your cocoa butter. I extracted a few hundred grams of cocoa butter from a Piteba in maybe 20 minutes the other day. It's a pretty horrible machine to work with as everything is too small and using it with cocoa beans is probably a stretch too far from its original purpose, but at least you do get cocoa butter dripping out of the thing!

getting cocoa liquor with a corona grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Sebastian,

Just to update you, I tried the grinder again. This time I broke it. I heated the mill and put the plates as tight as i could get them. it worked a little bit better, but nowhere near the paste consistency that i got witht the PITEBA. I would tighten the plates periodically when they felt too loose, but then, under too much pressure (too tight) one of the spirals on the augar chipped and the augar plate feels much looser now. sometimes when i crank the handle the plate doesnt move. trying to mill cocoa was obviously too much for the machine.

the pictures on this blog http://www.learnnc.org/lp/editions/cacao/5291
show that it can obviously be done with a corona mill. this mill looks a bit more heavy duty than mine. i guess that's the difference. do you have any specific make/model/supplier of millthat you know will work?