Forum Activity for @Ilana

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

hidid you paint the coating on? I was wondering about painting or brushing a coating of thinned chocolate 60% choc/40cb. Of course, tempered and for extra shine. This should work,shouldn't it. I usually just use reg valrhona couverture but thought to try this.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Finally - pic is a little blurry but we nailed it down with the help of you guys out here and we're back on track!

Thanks a lot everyone!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Well, it looks like MOST of the issue is resolved - we really think it was a case of overcrystallization - things are popping out again. Thanks for your help everyone, we really appreciate it!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Robyn - thanks for taking the time to reply. We're going to hit it hard again this week and really nail this stuff down. I think that we should be good by the weekend. In theory anyway. Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

I've had some of the same problems, mostly with my red colors (which I've heard happens a lot.)Yesterday I tried a few things differently. El Rey says to bring the dark chocolate only to 108. My Rev Delta machine is preset at the temp as well. I've always felt that was too low. When I use to hand temper large amounts of El Rey, I always brought it up to at least 115. So, I reset the machine to melt to 115, and the temper was much better. Set extremely fast, and had great shine. I also heated my cocoa butters higher than I normally have (sorry, didn't check the temp), and had much better luck with airbrushing. I haven't gotten to the molds with the red yet, but they are already releasing, so I hope there won't be as many duds this time. It's weird, some molds released perfectly, and some had duds here and there. Most of those had only a small spot that stuck, so that is still frustrating.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Sarah - that's a good idea about putting the can in warm water. We normally use a compressor but found out that the "elephant" just isn't cutting it. We need to get a better compressor that will put out the type of pressure you get from a can! We used a can once, just because it came with the Badger but we didn't really like all the moisture that was around it...loved the pressure though.My wife (aka Lindsay Truffler) worked tonight and we got a much better outcome than we have lately that's for sure. We had someone take the chocolate (dark) to 115 and it was held there for a few hours just because she wasn't out of work yet...when she went over she finished the temper and the cocoa butter responded much better - the molds were 98% clean. Further testing on Sunday!Thank you all for your help, we really appreciate it!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

HI Brian, I know how frustrating all this can be one day its working fine and the next it's not. .... One thing I would like to mention that if you are using the badger gun with compressed air that you should start by using the cocoa butter a little warmer as it quickly cools down while spraying. I also put the compressed air in a jar of warm water to keep the can from freezing. If its spitting any moisture out from around the gun this could cause a real problem. Best of luck too you!

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for that information Melanie - very nice of you to take the time to reply. Our cocoa butter was around 90 degrees F - we're going to go back tonight and work it out! Will post again tomorrow. Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Brian,I do tons of (sucessful) cocoa butter in the tropics so am working at about 72 degrees.I would prefer it cooler but use shared space and it doesn't get any cooler in summer. I work in centigrade so you will need to convert. You did not mention what temp the cocoa butter is when you are using it. Coacoa butter can appear tempered at 29C but will flake at that temp. I found it needs to be at 30.5 C to come out perfect. When you run it thru a air gun it cools it so maybe start at 31C.I let it dry at room temp or put in my 65 F wine cooler.I leave it for about an hour, then let come slightly back to room temp.I have an automatic tempering machine so the chocolate is perfectly crystallized. It goes in at 31.1C. I let it set up at room temp, then put it back in my wine cooler at 65 F for about 1/2 hr. I then fill and let set overnight, cap, let sit in the wine cooler a couple hrs and tap out.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

We did some reading last night and we ARE now thinking that the chocolate might be over crystallized. This is all a new problem - we went for literally weeks with everything coming out perfectly so I'm sure it's something that we're doing. Hoping by the weekend that things will get back to normal!Thanks for your input - I'll update again as we go along just in case it can help someone else!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

I sure don't have all the answers, and I have had similar issues, but not as severe as yours:-). One thing I tried was letting the shell sit overnight before filling. I also put the shells in the fridge until I could see that they were releasing from the mold. I will still have one or two impressions out of 8 trays stick on occasion, but not nearly as much as before. I use Chef Rubber jewel all the time and have not had a problem. I do get my cocoa butter much warmer than you. I don't test it, just put it in the micro until it is melted and flowing good. I use a badger or Harbor Freight version of the Badger. I also like to run the chocolate a little warmer than for dipping. In re-reading Norman Love, he cautions against over crystallizing. Could that be happening? As you "reusuing" the chocolate that you tap out for the next mold? When you find the answer to the problem, please let us know.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Well, no luck today - we went back and tried several things including prespraying the molds with a 60/40 mix of cocoa butter to chocolate (very light coat), and also picked up a Badger gun with a can of compressed air (is that stuff safe to use? I mean it seems like it wouldn't be... - we were just making chocolate for photos so we used it).We heated the cocoa butter to around 90 degrees F before spraying and things came out BAD...I mean BAD. The cocoa butter is sticking to the mold, and if it DOES come out - it's got zero shine. The chocolate itself has shine however when we just do a mold of that. Temper seems to be fine. Really quite baffled - is it possible for cocoa butter to go bad? We have Chef Rubber Jewel Collection mostly that we use and I'm wondering if when the A/C went out and the store got hot and humid if it fried it out?Can anyone offer any assistance?Thank you so much for taking the time to read and help if you can!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Lana!It sounds like the answers are there but I guess I'm not really sure what Norman meant about finding the right temperature...how would one go about that? We don't wash our molds, and we don't refrigerate them after spraying so those two things were in line with his suggestions.I'm just confused I guess on how one would go about finding the proper temps for the molds, the individual colors, etc - should we be heating things up? Cooling them down?I thought it was interesting that he said he wasn't a fan of the organic cocoa butter - we tried those as well initially and had all sorts of problems with them.Thanks again - that article really did help. We're actually going to pick up a couple of Badger air guns today!Brian

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Yes, we sure are.

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Are you using polycarbonate moulds?

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Hi - first post here but I desperately need some help. We're having a problem with our cocao butter sticking in our molds and cannot figure it out.

The chocolate is in perfect temper prior to filling the molds.

We had an issue with the A/C in our store and it *seems* like this is when the problem started - so we tempered (or retempered) the cocoa butter. Black and white seemed to actually work - made chocolate with them and they came out fine - today, no such luck with any of the other colors. I've attached a pic as well.

So here's what we do:
Decorate the mold with the appropriate design

Let the cocoa butter sit in the mold at room temp, which is about 70 degrees F for 20-30 minutes

Pour in tempered chocolate to make the shell

Let the chocolate sit in the mold at 70 degrees F again for approx 20 minutes

Fill with ganache, wait about 20-30 minutes, seal off the bottom, wait 20 or 30 minutes, refrigerate for about 10-15 minutes and dump.

Other variables.
We're using the "elephant" air compressor with various guns
When the A/C went out - our chocolate was in our humidity-controlled storage unit

Chocolate is E. Guittard and the cocoa butter is Chef Rubber (different collections).

I'm sure that I've left out some details but if anyone can help out, I sure would appreciate it!

Thanks much for your time,
Brian
updated by @Lindsay Truffler: 04/11/25 09:27:36

Chocolate Box Inserts/Candy Trays

Posted in: Classifieds ARCHIVE

http://www.shopmodpac.com/Product/Accessories/Plastic_Trays/plastic_trays.html

Chocolate Box Inserts/Candy Trays

Posted in: Classifieds ARCHIVE

I'm trying to find a place that sells high end candy trays, similar to both http://shop.compartes.com/gourmet-chocolate-truffles.html
updated by @George Trejo: 04/07/25 13:00:14

making chocolate

Posted in: Recipes

hi,

I have never really made any chocolate but we do have a farm down in Costa Rica (i'm from here) and have quite a bit of cacao trees bearing fruit. We used to dry the beans and sell them but have been toying with the idea of producing something ourselves. We also have some great exotic fruits on the farm which could or could not be used. We thought about something simple and pure. The profits would go towards a foundation that works with environmental issues. Check out our website: www.tiskita.com

Alanna

updated by @Alanna: 04/13/15 17:54:39

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

OK - sounds good. I'll definitely check them out. It does seem like Zurich would be all about the chocolate not so much apparently. I'm sure there are a few gems out there and I'll try to find them.Thanks again,Andrea

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Well, Zrich isn't a "chocolaty" place in this sence - "we are known for the best factory made chocolate in the world". Sprngli seems to be enough .... And every Merkur presents truffes and chocolates by Lderach.But check this one - I was going to but it wasn't right thing relying on the address and not taking it.:Vollenweider Chocolatier ConfiseurTheaterstrasse 18001 ZrichAnd at Baur au Lac - http://www.bauraulac.ch/en - at least one really great artisan chocolatier started his carier.

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Thanks for the response. No need for any addresses. I can probably figure that out once I am there. I guess I was looking more for artisinal chocolate makers as opposed to any large-scale manufacturers. Hopefully I'll stumble across a few interesting places while I am out and about.Thanks,Andrea

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Hi Andrea,Lindt still has a great factory shop in Kilchberg. Speaking about manufacturers there aren;t many in Switzerland, and the famous Sprngli (Bahnofstrae/Paradenplatz) seems to work with chocolate produced by Felchlin, like most chocolatiers there. However there some shops/boutiques for artisan chocolates, besides the chains Mercury, where you can find most of Swiss factory made chocolate brands, and Teuscher, Right now I remember only Truffe in Schlsselgasse, where I was just last Friday and got the last bar of Porcelana by Idillio.Let me know, if you would like to get some addresses.Kristina

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Hi,

I have an upcoming trip to Zurich and have been looking into chocolate-related places to visit. It appears that the Lindt factory chocolate tour is closed so I am looking for other suggestions. Are there any other manufacturers in that area (or a train ride away) that are interesting to visit? Any special chocolate shops that stand out above the rest of the crowd? I'm also open to hearing about any other ideas of things to do and see. I've been doing a little bit of research online but 1st hand perspective is always better.

Thanks,

Andrea

updated by @Andrea B: 04/16/15 15:48:18

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Wow, I am embarrassed. We had to put up an interim website, until our new one is launched next week. Be sure to let me know when you are coming. I would love to meet you.Thanks,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Matt- thanks! I looked up your business on the web. It looks really great! We haven't had reason to drive through salt lake in a while, but when we do I will be stopping in for a chocolate fix! Cool.

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Juliana,Yes we do sell wholesale. While it would be fun to try making ice cream, I am already working 90 hours a week! Your family should come check out our chocolate selection (over 325 bars) and take one of our chocolate classes.Best,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

So, do you sell chocolate wholesale?Why don't you try doing the ice cream yourself??? That would be really awesome. I am actually in Oregon, but have family in Utah and just know they'd love it too.Juliana

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Wow. These sound amazing. I love living in Salt Lake, but no one is doing anything like this. A shame too cause I have all the necessary chocolate at really low prices. Hopefully someday someone will get daring and do some great chocolate ice cream here. Anyway, congrats on your new machine.Best,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Hey all, thanks for the support and nice words. I was not too discouraged by the curmudgeon at willamette week. Some people are just unhappy and want to spread the gloom. I will always consider legitimate critiques but that was neither substanative nor on the mark, so I let it roll off my back!We sold out shares in 3 days and I was able to order the machine right away! I am in R & D now (what fun, thoug it means I am going to have to up my mileage on daily runs--ha ha!).So far- Coeur de guanaja both plain and with santander chocolate coverd nibs mixed in! Excellent. The best chocolate ice cream I've had.Vanilla bean custard- came out like soft serve- so creamy! We tried it with our housemade habanero caramel sauce! Sooo good.Today- Coconut sorbet with marcona almonds and cru savauge 68% chunks!Tomorrow- vegan coconut, rum, chocolate sherbet and a fresh cherry sorbet that we'll serve in a glass of prosecco for an artist reception friday night.Juliana- you could totally do it as an ice cream of the month club! What a cool gift that would be! I'd love to get ice cream every month personally!Yay!

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Wow. How fantastic is that? We talk about economic depression and people are still willing to give themselves a treat. I heard the chocolate business is not just about chocolate, but about gifts and rewards -- things people don't want to give up and WILL NOT give up even during a recession.Sarah totally deserves it -- and so do the people who signed up for it. What a fantastic idea! (Too bad I am not in Portland.) She is a good example of someone very talented-- a great chocolatier with a very creative entrepreneur/business mind. Very inspiring.I have a question: wouldn't this work like "the-ice-cream-of-the-month-club" type of thing? I had thought about throwing that out there since many of my friends ask me about my chocolates or if they can buy it somewhere...Woo Hoo for Sarah!

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Lana -I heard back from Sarah yesterday after I posted this -- she's already sold more than 75% of the shares!Woo Hooo!- Clay

CSI - It's not Just for Crime Scene Investigator Anymore

Posted in: News & New Products Press

Willamette Week announced today that ChocolateLife member Sarah Hart of Alma Chocolate in Portland, OR has started a sweet alternative to a CSA (community supported agriculture program) - CSI, or Community Support Ice cream.
updated by @Clay Gordon: 03/11/26 06:20:34

Custom Boxes

Posted in: Classifieds ARCHIVE

I like to change up my packaging for seasonal runs, and could not afford money or space wise to have so many different boxes printed up in large enough quantities to be cost effective. I went to ebay purchased a second hand (actually two of them) hot foil printers. I now run what ever boxes, bags, gift cards, and my own ribbon all to match in whatever size run I like. It has become quite profitable, since I can now do custom runs for special clubs, private business's ect. I can run about 50 yards of ribbon and 50 boxes in less than an hour, this includes setting the type. These machines are old (early 1960's,) I have had no problems with either one and paid complete less than 100 bucks. Hot foil is cheap and easily available at most print shops in every color under the rainbow. I also use some high end leather covered boxes and some wooden jewellery boxes for my chocolates as well and this hot foil device works just as well on these items.

Custom Boxes

Posted in: Classifieds ARCHIVE

Thank You both for answering, I'll have to keep looking for a box maker that will do cost effective short runs.

Custom Boxes

Posted in: Classifieds ARCHIVE

I have custom boxes. 6 piece cost about .90, 12 piece about the same. The 24 piece was 1.70. I think I ordered 2000 6 piece, and 1000 of the other two. Most places will do small runs, but the price is prohibitive.

Custom Boxes

Posted in: Classifieds ARCHIVE

I can't say what it would cost, but most places that do high end custom boxes have a high minimum. The places I checked into had a 1000 piece minimum on each size. I've looked everywhere, and have had no luck finding a company that will do small quantities. You may have better luck with custom printing on a stock box. Nashville Wraps has a better selection, and they do custom printing and labels.

Custom Boxes

Posted in: Classifieds ARCHIVE

I'm really not happy with the selection of stock chocolate boxes out there.
updated by @George Trejo: 04/07/25 13:00:14

Just bought my first tempering machine, any advice or tricks?

Posted in: Tech Help, Tips, Tricks, Techniques

Well, for starters, Chocovision was supposed to be working on the "holey baffle" for the Rev 1/2 (not sure what the status is on this). That in itself will almost double the machine's capacity. Another good way to increase capacity is by pre-melting. Have your melted chocolate ready to go into the machine as close to holding temperature as you can have it. Once you've used about 2/3 of the tempered chocolate, add that part back from your melted chocolate. Give it 5 minutes or so to properly "seed" the new batch and continue working.I also like to use seed cocoa butter instead of chocolate. Pretty much the same method Chocovision uses with seed chocolate, only much less (1% by weight instead of 10%). The thing is of course this requires tempered cocoa butter!

Just bought my first tempering machine, any advice or tricks?

Posted in: Tech Help, Tips, Tricks, Techniques

Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provide on using this thing? I haven't even taken it out of the box yet, that will be tonight for it's first run. Any tempering tricks our how to increase output more then 1.5 pounds.

Anything would be helpful. Thanks in advance.


updated by @Dirke Botsford: 04/11/25 09:27:36

Under-counter heating instead of refrigeration?

Posted in: Tech Help, Tips, Tricks, Techniques

Many people know that I advocate using under-counter refrigeration in chocolate kitchens whenever possible because work space always seems to be at a premium. If you are using smaller, counter-top tempering machines it even makes sense to consider using a low-boy chocolate crystallization cabinet like one from Irinox so you can put your molds in for cooling without having to move from the work counter.
updated by @Clay Gordon: 04/11/25 09:27:36

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the tips, everyone! Very helpful