Forum Activity for @Robert Frederick Rankin

liqueur filled chocolate

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

Thanks Brad. I've been scouring the net about making chocolate for the past few months and came upon that fascinating ChocolateAlchemy site early on. I also ordered Peter Greweling's book Chocolates and Confectionary from Amazon. It was recommended by an artisan chocolate maker from Australia contributing to my post on Chocolate Alchemy. Just got it the other day and it is a great help in understanding the process. Great to hear from people with similar interests willing to share their experience. Makes you feel good about life. - Bob Rankin

liqueur filled chocolate

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

Bob;One great resource for getting you started on small scale chocolate production is a website called www.ChocolateAlchemy.com . John Nanci (the owner), sells everything you need to take chocolate right from the cocoa bean to the bar.I found his site about 5 years ago, and at that time started making chocolate recreationally with no formal training at all.His forum also has a wealth of information if you wish to pursue making chocolate yourself.Making chocolate really isn't that hard. The best part is that you get to savor all of your mistakes!CheersBrad Churchill www.SoChoklat.com

liqueur filled chocolate

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

Thanks for your advice Matt. I'm sure you're right. I already make tropical fruit liqueurs and have tried so many other things in my 84 years to date and made them work that this is a challenge I can't resist. I'll let you know in another 4-5 months or so how things go. All the best - Bob

liqueur filled chocolate

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

Robert,There is no cheap and reliable way to make chocolate. Making chocolate takes years of research and huge investments of time. I would highly recommend buying premade chocolate from a company who has already mastered it and then learning to fill chocolate. That would take a trip through pastry school to learn how to work with chocolate well enough to fill it with liquid.I don't mean to sound defeatist, but what you are talking about is two separate undertakings, both of which are labors of love and passion that will each require years of training before even attempting.Thanks,Matt

liqueur filled chocolate

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

I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled chocolate but my knowledge of chocolate making from beans is restricted to what I've picked up scouring the net. Any advice on where to pick up cheap but reliable equipment and about how you insert the filling would be appreciated
updated by @Robert Frederick Rankin: 12/13/24 12:16:07

looking to buy a hilliard little dipper or a revolution x3210

Posted in: Opinion

Discussions about buying and selling equipment belong in the Classifieds group. So, I am closing the discussion here. If there is still a need on the part of the original poster, the thread can be restarted in Classifieds.:: Clay

looking to buy a hilliard little dipper or a revolution x3210

Posted in: Opinion

I've rented the x3210 before and had no problems. I've seen the Hilliards but it just was too tall for my liking. I did just order a Delta this week and the couple of extra features seemed valuable to me.From my research I found the best price at Chocosphere http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi?page=/Products/chocovision.html&cart_id=1910374_16137

looking to buy a hilliard little dipper or a revolution x3210

Posted in: Opinion

I know it's a much smaller unit, but Dove Chocolate Discoveries is selling the Revolution 1 with chocolate and transfer sheets for $154 during the month of March only. At that price you could afford to get 2 units! I can send you more information if you're interested

looking to buy a hilliard little dipper or a revolution x3210

Posted in: Opinion

Oops I am looking at either the little dipper, the revolation x3210 or the revolation delta. Thank you

looking to buy a hilliard little dipper or a revolution x3210

Posted in: Opinion

Hi, I am just a hobby chocolate maker only producing about 500 pieces at a time and I am tired of tempering my chocolate on the stove. I am looking at a hilliard little dipper or a revolution x3210 but I cannot decide which one to buy. I hear the hilliards are built better but the revolution is easier to use. Also does anyone have the holy baffle for the revolution and if so does it work? Thank you for any information you can provide.
updated by @jared post: 04/30/15 19:41:31

alternative sweeteners ...

Posted in: Recipes

A common objection to using xylitol is the cooling effect due to the high negative heat of solution.

alternative sweeteners ...

Posted in: Recipes

a l o h a dear ONES ~

is there a comprehensive discussion on this site or elsewhere regarding the usage of alternative sweeteners for making tempered chocolate?

i have sucessfully made RAW tempered chocolate with both maple syrup crystals and xylitol but want to explore other options...

anyONE else use these and would like to share their opinions on how they feel the taste/texture etc differed from using what sweetener?

the maple syrup crystal chocolate was made quite some time ago so i can only comment and say that all who ate it LOVED it but the recent batches of cacao nib/ cacao butter/ xylitol tempered chocolate has differed in texture by means of time ... meaning it seems to change texture after keeping in storage after some days ... yet as i do not know enough about this whole process, it does get warm here so after reading about staying at/below i think it was 70 degrees or so, well this could play into the texture change.

any thoughts by other alternative sweetener users? love love love ...

updated by @deedee devi: 04/14/15 13:48:30

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

Deedee;The best way to use your Santha, is as follows:1. Preheat the Santha bin and granite wheels with a blow dryer, or hot air.2. While your bin is heating, melt the cocoa butter, then add all ingredients into it, and gently heat the entire mass until it's about 120 degrees.3. Remove the tension cap from the Santha, turn it on, and SLOWLY add the warm ingredients. This process will take about 10 minutes to complete.It's important to note that while the Santha CLAIMS to make chocolate, it's primary original design was in fact NOT to crush cocoa beans. the motor is underpowered, and the belt will stretch and wear out very soon after a couple of batches.You will need to tinker with the machine eventually, so be prepared for it.I say this with utmost sincerity and 4 years of experience with that type of machine. (I completely re-engineered mine, and even though I have proper industrial chocolate equipment today I still use my modified one to evaluate samples of beans I receive).Cheers.Brad www.SoChoklat.com

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

I AM using a santha wet grinder/melanger ... i bought it thinking i could add the nibs diretly BUT it warned against this in the manual so ...when you warm the nibs, do you do this in the oven or? i've already had to use hair dryer on the drum of the melanger to get it going even after running the nibs through the greenstar ")thank you for the nixtamal idea ... i will look into this.mahalo ~ namaste

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

excellent! i finally found the classifieds and the HOME BREW will BE a blessing! mahalo ~ namaste

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

What kind of melanger do you have? With the Santha and Inno models, I've always just put the nibs directly in. Of course not all at the same time, but warmed nibs, added slowly, will grind into liquor just fine in either of the two previously mentioned grinders. No need for the Champion. In fact, mine is now used only for making nut butters and for juicing.If you need higher output, a Nixtamal (used for making corn masa, among other things) grinder could do the trick nicely for a coarse grind. You still need to warm the nibs before grinding.

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

DeeDeeThere are several groups on this site to look to for help.The first is Startup Central which is for people looking to start chocolate businesses.The second is Home Brew which is for people looking to make chocolate from beans.The third is Classifieds where members can offer equipment to sell to other members.:: Clay

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Posted in: Tech Help, Tips, Tricks, Techniques

a l o h a dearONES ~

I AM excited to learn how home chocolate makers are turning their nibs into cacao liquid that is ready to go into the melanger ... is there a better/easier process than the greenstar?

some sites recommend the champion juicer ... is this proven more effective than the greenstar or are they about the same in performance?

I AM excited to find a machine that grinds the nib into liquid for my melanger ...

is there such a machine or better tool for the task? I AM open to simplifying and making my chocolate making process easy and effortless ...

also, is there already a forum on this site where people are discussing model performance and possibly selling their excellent working equipment (tempering machines for example) to fellow site members?

is there also a section on this site where we can share/exchange (raw or other) chocolate recipes to better perfect them ... I AM open to sharing and would LOVE to meetand exchange ideas/experience with those who share this interest so as to better perfect the recipe for all to indulge ") YES ~ yummy chocolate is exciting indeed and to BE shared by all!

mahalo ~ namaste

in LOVE and LIGHT I AM ...

updated by @deedee devi: 04/11/25 09:27:36

Looking for raw cacao suppliers for my bean to bar company.

Posted in: Classifieds ARCHIVE

Kia ora Ben

I have just found your messages and wondering if you are making raw chocolate? If so are you using a spectra 10 and do you know anything about making raw chocolate with the larger spectra 40. We are in NZ and finding it a bit hard to get infomation on the usage of these machines, Thanks Pixie

Looking for raw cacao suppliers for my bean to bar company.

Posted in: Classifieds ARCHIVE

Hello everyone, I'm looking for cacao suppliers for longterm relationships. I'm also sending out chocolate for tasting and testing if anyone wants to jump in on that. Its an extremely small scale set-up specializing in a few origins at a time. Right now its Ivory Coast(fair trade) and Madagascar.
updated by @benjamin bulik: 04/07/25 13:00:14

Cocao in Haiti ?

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

I will do so. Great to get an update. Haiti is on my mind a lot ...

Cocao in Haiti ?

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

Hi IlanaSorry that I was offline for a while.I've just returned from Haiti. Things are definitely getting worse as the rainy season is closing in. Incredibly, not all people have tents or tarps but the shelter providers are doing what they can. On a more positive note, the health situation has dramatically improved, though again, the rainy season is a worry.Happy to say that we just built a temporary school and will work with the UN to build six others. It's nothing more than a large shed with a tin roof, but it provides 600 kids with structure, learning and access to psycho-social counseling and medical resources. We hope to build 30 more.Have not had chance to investigate Haitian cocao. That's on the to-do list for my next trip in a week or so. I can say that Haitian coffee is delicious. They have a habit of brewing it with sugar on the beans, it rounds out the any bitterness nicely - try it if you get a chance.Really appreciate your interest. If you'd like, I'd be happy to send pics. Pls drop me a note at drew@iceblue.ca.CheersDrew

Cocao in Haiti ?

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

Drew, are you still in Haiti? How is it/was it? Let us know!

Cocao in Haiti ?

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

Drew,I don't know much on Haiti and cacao, but wanted to tell you that it is an amazing thing that you are doing! I guess you know that...

Cocao in Haiti ?

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

Hi BradIt's great to see such a positive response.I am not surprised by your story - Hatians have great ag resources, but their quality control & market structures are extremely weak.There is great potential here. As my work takes me out to the field, I will try to better understand the cacoa market, industry & players and will share with you.Cheersdrew

Cocao in Haiti ?

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

Last summer I received a sample from some guys who claimed to be "up and comers" in the Haiti cocoa scene. The beans were dried well, but completely unfermented. When I replied by email, saying that I won't buy unfermented cocoa, their reply was "Fermentation? What's that?".That was the last I heard of them.Other than that, I haven't received any other samples from Haiti, and won't let the experience with one grower cloud my judgement. If there are others, and they ferment their beans properly, and care for them during the post harvest process carefully, I would be very interested in reviewing samples, and possibly buying several tons on a regular basis.Brad ChurchillChoklat. www.SoChoklat.com

Cocao in Haiti ?

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

Hi AllI am in Haiti with a charity working to get some schools rebuilt. Everyone knows the scale of the tradgedy, though I am not sure people are aware of the strength and optmism of people for the future.To rebuild, Haitians need jobs and industry. Cocao grows here. Can anyone provide a perspective on Haitian cocao ?If of interest, I'd be happy to share what I learn.BestDrew
updated by @Drew Gilmour: 12/13/24 12:16:07

Equipment Suggestions

Posted in: Tech Help, Tips, Tricks, Techniques

Charlie;Don't waste your money buying a third roaster for cacao. As long as you can turn the temperature down to about 300 degrees, your coffee roasters will work just fine.Remember: Cooking anything is about heat and airflow. If your cooking instrument creates both, then you can cook anything you want in it.Case in point: we use a commercial electric convection oven in our shop, roast a few hundred lbs of beans every week, and also toast our coconut, roast all of our nuts, bake brownies, cupcakes, cookies, and other pastries.Cheers.Brad.

Equipment Suggestions

Posted in: Tech Help, Tips, Tricks, Techniques

Greetings!
I became involved in Specialty coffee bean roasting a year and a half ago and have been interested in roasting and processing cacao beans. My green bean supplier has contacts that would help me choose.
I currently have two commercial roasters and will be purchasing a roaster( small one to start ) for the cacao beans from the same manufacturer. I really don't see the difference but there must be something.

We have Tazza Chocolate here in MA and was very impressed with their start up story and their artisan way of producing their finished chocolate. Although I would love to get an old roaster and melanguer, I feel the time looking and refurbishing would not put me where I want to be. So I guess my questions are....Santha products, any experiences? I looked at the BLT winnower and still looking.

I know what questions will be asked of me and that is volume. Not sure but I would rather purchase once than twice. I just want to offer something different with my coffee blends.

Any leads in the right direction for equipment will greatly be appreciated.
This forum is great and I spent all day reading every post.

Thanks
Charlie


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

Chocolate for live art ? Where can I find wearable chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

I own a boutique event entertainment company with one of my concepts being chocolate tasting 101. I also create live dessert tables on wheels with models who stand inside the table and push the table around the room at parties. I usually dress the model in some type of clothing, but want to create a chocolate girl with chocolate that can be wrapped on her arms or a necklace made of chocolate rope without the chocolate melting. Fondant that is used for cakes as icing will melt on the body. I am not a chef so I do not have the ability to make this. Is thereany wearable chocolate or material i can order in? Thanks! Craig@chocolatetasting101.com
updated by @Craig Sutton: 04/11/25 09:27:36

I hold tastings in New England for groups Would any of the chocolatiers/producers like to partner up and promote?

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

I have recently started a fanpage on facebook on Chocolate Tasting. Personally I am moving in this direction for a business plan I have, and am mainly targeting canada, but in exchange for simple tips for my followers, I am more than willing to send links your way! The group is less than a week old and only 30 people now, but growing everyday, and I am testing various marketing tips to promote and get it growing MUCH larger!Reply to me on here if your interested!Also check out the fanpage at http://www.facebook.com/pages/Chocolate-Tasting/327622142416?ref=nf

I hold tastings in New England for groups Would any of the chocolatiers/producers like to partner up and promote?

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

I promote the art of tasting, savoring andenjoying GOOD Chocolate (starting at 60% and up) in Boston and New England. The more upscale andartistic, thebetter. If you are interested in having mepromote, market and serveyour chocolatein tastings with corporate and social groups, let me know how we can partner up and work together. Thanks! Craig@chocolatetasting101.com

. .

updated by @Craig Sutton: 12/13/24 12:16:07

Prefamac Molding Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you they have been very helpful.

Prefamac Molding Machine

Posted in: Tech Help, Tips, Tricks, Techniques

Try Luc Imbrechts at Bakon USA. He's the US representative for Prefamac and sells their machines through his company Bakon. I own a prefamac machine and have always had great customer service from him.Jeff http://www.bakonusa.com/

Prefamac Molding Machine

Posted in: Tech Help, Tips, Tricks, Techniques

I recently bought used 60lb molding machine made by Prefamac. Everything seems to work except the most important part. It doesn't hold temperature. I have emailed back and for with Prefamac and it seems they are out of ideas because they quit replying to my emails. Does anyone know of a place in the states that will repair this machine or I can call for help?
updated by @Brad Payton: 04/11/25 09:27:36

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

While this may be a late answer, part of the question remains unanswered.

The cocoa butter will both increase and decrease your viscosity.

In liquid meltedform, it will decrease your chocolate's viscosityor thin it out.

In solid cooledform, as in a truffle's ganache, it will increase the viscosity or make it harder.

& thank you for the recipe Debby.

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

A ganache is an oil in water emulsion. The fat, from cocoa butter or milk will be as dispersed globules in the continuous water phase. So the greatest affect on the rheology will be what is in the water phase, and how much there is. Imagine sand in water, more sand or less water thickens it.The blend of fats though will also have an effect, but much less. With more milk fat the fat globules will be softer, giving less stand up or firmness. But the water phase and what's dissolved in it has the greatest influence.

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

For hand rolled truffles with a white chocolate ganache, I use the following general recipe...6 parts white chocolate3/4 part cocoa butter1 part butter3 parts liquid (cream or other plus cream)This looks very liquid and is not something you can pipe into truffles. I use the set and then scoop method. I leave the ganache at room temperature for 8 to 12 hours before scooping with a 1 ounce measure. At that point the ganache is able to be handled. I roll it and dip it. Good luck.

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache. This seems to make sense, however...

At the Callebaut site, their chocolate is rated by drops according to viscosity. The more drops, the more fluid the chocolate. When I compare the white chocolate, it appears that the chocolate becomesmore fluid as the cocoa butter percentage goes up and the milk solids go down. Hence, as the cocoa butter percentage drops and the milk solids rise, the chocolate becomes firmer (a lower "drop" rating).

Am I misunderstanding this? What is the relationship between cocoa butter content and viscosity in white chocolate? What is the best white chocolate to use to get a ganache that's firm enough to roll and dip? What ratio of White Chocolate to Cream to Butter is generally used?

Thank you,

Jenny Meyer

updated by @Jennifer Meyer: 04/11/25 09:27:36

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Tomric, Micelli Mold co both do custom

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

I have a website that is all about how to make custom chocolate molds if you want to learn more about how to do it yourself. See http://www.thechocolatemoldfactory.com/Make_Custom_Molds.html

Custom Chocolate Molds

Posted in: Classifieds ARCHIVE

Hey there Brian! I use this stuff to help with odd jobs. Knead-a-mold. I have had to use it for sculpture pieces and also if a customer wants a certain form made into chocolate. Last I used it for sculpting a chocolate hippo for someone...they had the shape they wanted, a small wooden carved hippo and then I made a 3-D mold from that form. It is so easy to use! It is a good thing to have on hand.Also, I know someone who has a vac-u-form machine and can make plastic molds from shapes. Let me know if you need their contact info! Both of these sources are in Chattanooga, TN...where I am from. If the link doesn't work for knead-a-mold...you can look it up at www.townsendatelier.com