Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
For Sure Don't use lecithin.
Forum Activity for @Brad Churchill
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Brad,WOW! Out of my depth here!I'll have to track down where to obtain cocoa butter from, perhaps just to have on hand should this happen again. Out of curiosity I've noticed Copha has lecithin in it. (Not sure of what %) What are your thoughts on adding a tablespoon of this to the chocolate buttons before going into the fountain?
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Theo,The chocolate was packaged in a sealed cellophane bag. I tend not to reuse chocolate already gone through the fountain and there's not much left. I do have a couple of bags for my next function and still am concerned. Thanks for your response.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Michelle;There are still some unknowns.First of all, the 40% you refer to is most likely a combination of cocoa beans and cocoa butter. Even if the maximum amount of lecithin is used (and at the right time) in the manufacture of the chocolate it will be very, very thick - most likely too thick work in your fountain.Lecithin in the manufacture of chocolate can play a double role - it can either thicken the chocolate, or it can thin the chocolate. The percentages used in relation to the batch made at the factory are in fractions of one percent by weight. If that fraction is too high, even by 1/10th of one percent, it could thicken the chocolate and cause you the grief you are experiencing.In the case of the chocolate you are using, this may be the case - a slight miscalculation at the factory.The chocolate I make here at Chocolate, is a 48% (17% cocoa beans, and 31% cocoa butter) and it still needs to be thinned out for a fountain.Furthermore, with a 40% milk chocolate you may not be getting enough "chocolate" flavour. My recommendation would be to thin it out with a combination of cocoa butter and a strong 70% dark. You will still get the milky chocolate, but a slightly stronger chocolate flavour.Also, by using cocoa butter, the chocolate will crystalize again once cold, and store for future use with the fountain (if you are so inclined to do so). Using cream will cause it to spoil at room temperature, and using another oil (vegetable oil is common... Yuck!) will also give you grief, as vegetable oil also goes rancid in time.To thin it out, start with increments of cocoa butter, 5% by weight, until it's thin, and then add some dark chocolate to bring back the chocolate flavour.That's my 2 cents for what it's worth.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Could be that your chocolate has been stored improperly and absorbed mositure.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Brad,Yes I'm using Belgian chocolate direct from a factory that uses the same buttons to make their bars. I've used it before and had no problems. Content wise it has 40% Cocoa in the milk chocolate buttons, cocoa butter - there's no mention of oil on the label. I was under the impression that as Belgian chocolate has a high content of cocoa butter there's no need to add oil?Thanks
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
There could be many reasons.Are you using a milk chocolate specifically formulated for a chocolate fountain?Most chocolate fountains specify that cream/oil/cocoa butter be added to the chocolate that it will use, in order to make it more fluid.Can you provide more information about the chocolate you are using?Thanks.
Chocolate Fountain
Posted in: Tech Help, Tips, Tricks, Techniques
Hi everyone!I need help and advice on running my chocolate fountain. At a recent event - my Belgian milk chocolate was not it's usual flowing texture. I've never experienced this before and am wondering what went wrong. In fact when I was dipping strawberries etc into it, the chocolate seemed to be thick and creamy and not dripping off but rather setting. Any ideas? I wonder if the 'day's' temperature affected this, or a poor batch of buttons, or there's something wrong with my fountain. Your replies are greatly appreciated. Cheers. Michelle
updated by @Michelle Sciberras: 04/11/25 09:27:36
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Got it, appreciate all the advise & help guys
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
"Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens."I'm not trying to pick a fight, but this has worked well for me:Basically your tempered chocolate is a seed, so you take your tempered chocolate and break it up into small pieces. Put about 2/3 into a bowl and heat it up to the melt point (I use the oven), it's different with every chocolate but usually around 90ish, keeping it from all melting completely, you want to keep some of the solid chocolate. Then stir, stir, stir (listen to Brad on this) until it is all evenly melted, just don't let it get too hot. I keep the 1/3 'seed' in case it gets slightly hotter than the target temp. and starts to un-temper. I do all my tempering by hand, so I guess this is sort of a tempering re-melt?I am a little confused though, I've never used a melter, but I thought this is what they did? If not, what's the point of not just buying a tempering machine?Kiran~If you are going to be molding up solid chocolates I have to agree with the others, it seems a lot less time consuming to just temper and mold than to re-melt.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Kiran.Can you start making small batches now? Once chocolate is made it should last for quite a while! You will probably not be able to temper now and use it later. But you can temper it now, make some of your Rose Shaped Chocolates with it and then you simply repeat the process again tomorrow...or the day after. This way you will be able to work slowly, but steadily.Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for all the wonderful replies.Sorry Clay, to confuse you
Hi Andrea, I am doing it by hand. I need to make about 1000 pieces or maybe more of Rose Shaped Chocolates for Father's Day Charity Event. So I thought, if I can temper in advance and mould it as and when I recieved the orders.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Your chocolate has uneven temperatures in it as it's molded.Stir, Stir, Stir.Then when you think you've stirred enough, stir some more, and mold immediately.That should solve your problems.Let us know how it turns out!Brad.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi folks,I need some guidance. I have a strange blooming problem with some bean to bar chocolate that I have made in small batches. The chocolate is tempered but blooms in layers. How can I correct this problem?Paul
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
You may be able to, but why? Why waste the energy?
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
It has been my experience that you can melt down tempered chocolate and keep the temper with most chocolate. The trick is to only bring the chocolate to the melt point, and different chocolate brands have different melt points. You should test the chocolate you are using; temper it, mold it, let it set and re-melt and see what happens, then you'll know for sure ahead of time instead of finding out the day you need to get it all done.Are you using a machine or doing this by hand?Good luck!Andrea
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I am still confused.If you are not going to be using the chocolate for several days, there is not any value in tempering it in advance and using it after a few days. Temper it when you need to use it.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Yupp, I wanna temper it now & only use it after few days.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I understood the question differently. Are you going to temper the chocolate, create your bar/bonbon/molded chocolate and save it to deliver it later?Or are you going to temper it, do not use it at the moment, then melt it again and create your bar/bonbon/molded chocolate?If the latter is what you want to do, then I think the answer is that you cannot do that. Every time you temper chocolate and the chocolate hardens, if you want to melt it again you need to go through the tempering process.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
If you're making solid chocolates (shape is no matter) then you can melt, temper, and mold the pieces months in advance as long as you store the chocolate properly.Having said that, chocolate never stops crystallizing so eventually the chocolate will get crunchy and sandy. Fresher is always better, but with solid chocolate the window is weeks and months, not days.
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Gonna make heart shaped chocolates. Whats your advice?
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
What are you planning to do with the chocolate? Is this solid bars? Confections?
Tempered Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi I'm new here,hope to get more knowledge about chocolates. Have a question, I have a bulk order to complete,was wondering if can I temper the chocolate in advance & store it? Say a week advance...is that possible, pls help? Tks.
updated by @Keerran: 04/11/25 09:27:36
Growing Cacao Trees
Posted in: Tech Help, Tips, Tricks, Techniques
There is already a discussion on a closely related topic - growing cacao trees from seed. Please refer all answers to this question there. This discussion is closed to further comments.
Growing Cacao Trees
Posted in: Tech Help, Tips, Tricks, Techniques
I just bought a few cacao tree plants and my plan is to build a hothouse and grow them into full trees...hopefully with fruit!Where can I find more professional information about how to grow them in hot houses ? Does anyone have any experience in growing these trees not in their natural surrounding? What are the most important points to take into consideration? I will appreciate any tips and help!
updated by @Limor Drucker: 04/11/25 09:27:36
Making a hard Chocolate topping for brownies
Posted in: Tech Help, Tips, Tricks, Techniques
If you do not temper the chocolate, it will crystalize in it's more unstable forms, and be soft, and have a poor appearance. Also do not cool chocolate in a freezer. Chocolate should be cooled more slowly so all crystals forming after temper will crystalize off the stable seed from the temper. Cool too quickly and you will develop unwanted crystals, even with a good temper. Compound coating do better if cooled quickly, not cocoa butter.
Making a hard Chocolate topping for brownies
Posted in: Tech Help, Tips, Tricks, Techniques
You are heating the chocolate too hot and taking it out of temper. Slowly melt the chocolate chips up to around 92 degrees, making sure to stir very well while melting, and spread over the *cooled* brownies. Tempered chocolate is like the candy or chocolate bars you would buy in the store, they are nice and shiny, snap when you break them and don't melt the second you touch them. Untempered chocolate is like you describe, melts quickly and is not as hard at room temperature. Good Luck!Now I think I will have to make some brownies....
Making a hard Chocolate topping for brownies
Posted in: Tech Help, Tips, Tricks, Techniques
I make a chocolate topping for my brownies my melting chocolate chips and then spreading it over the brownies. I then stick the brownies in the freezer so it hardens. Once the brownies come to room temperature the topping is not as hard as I would like and is very susceptible to melting. Is there anything I can do to make it harder and more heat resistance. I want something more like a candy bar topping and not icing. When answering keep in mind I'm not a professional pastry chef or chocoaltier. I run a small business but have no professional knowledge.
updated by @Todd Kelly: 04/11/25 09:27:36
Haigh's Chocolate Video
Posted in: News & New Product Press (Read-Only)
My local chocolate factory just released a promo video, full of the usual stuff.Go to www.haighschocolates.com.au and look for the link to the video in the bottom right corner of the page.
updated by @Tom: 12/13/24 12:16:07
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
this master peace printer is bad quality it`s made in tiland it`s print but the machine is not quatity to work but it`s cheap printer mabe around 2 or 3 thouthand USDthe best one is chocographi printer it`s amirican and very quality to hard work
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
how expensive is the printer from masterpiece systems. I don't see any pricing.
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
hi alli`m from syria but now my business and i live in Saudi Arabia and about the moulds and any thing i prifere if i foind from the near counte=ry what i need but even there is no suplaier i have no problem to get it from any where the i prefer to find profesional machine to fix it in my countery to make easy custom mould cose the normal custom mould i have small factory to do in syria it and it`s exelante price and quality and i`ll add picture for thatthanks
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
thanks you Mr duffyand sorry to ask about some mining cose my english langueg not goodand some meanings i cant understand it goodthanks for you and for Mr clay and for all
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Saeed,I should think Clay was saying that suppliers based in America might not be the best recommendations because of the distance you would need to ship everything. Do you want to make what you need yourself?Duffy
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
hi Mr claywhat you mean (keep in mind that Saeed is in Syria)pleasthanks
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Tomric will make the molds for you. If you want to print directly on the chocolate, try the equipment from Masterpiece Systems. although it is very expensive.Valrhona in France also has a custom mold program, but they are very, very expensive.
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
you mean thay timric thay will make the mould or they will fix machine for you to make this moldthen i saw company in france thay namele etudiant du chocola thay have exelant ebbosse and print on chocolate i want to know is this art or machins we can bye it
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
All:We should keep in mind that Saeed is in Syria.:: Clay
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Tomric has a custom mold program. They have a selection of molds that can be quickly customized for a fast turnaround, or they can make a fully customized mold for you with a longer lead time. Either way, they're great to work with.
custom made chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Chef Rubber is one place to go for mold-making supplies.