Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
updated by @Steve Kurz: 04/11/25 09:27:36
Forum Activity for @Steve Kurz
Posted in: Tech Help, Tips, Tricks, Techniques
updated by @Steve Kurz: 04/11/25 09:27:36
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
Articles like this are fun for the name dropping curiosities you can unearth, but I do wish people weren't quite so obsessed with the "good" percentage nonsense or price consciousness. I found out I didn't generally care for anything under 60% by trial and error, but that doesn't mean I'm better than my husband who includes milk and 90% (gack! gack!) chocolate in his stable of nibbling chocolate.I wish writers focused on the flavor profiles they liked and used that as framework for their discussions. There's tons of "posh" chocolate of excellent quality that leave me cold, but that's certainly not their fault. My husband adores Domori which I feel like is a "punch-in-the-mouth" chocolate. I like Marcolini which he has likened to battery acid. The difference is the fun part of eating and talking about it! Why waste that fun judging and mean-spirited arguing? (the good-natured arguing is still enjoyable, of course- I found the battery acid comment incessantly amusing) Writers seem so eager to set themselves apart they see disparaging the differences in chocolate -- percentage, bean, country, or price -- as the only path. To what end?
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
I don't see any segregation in the FDA language for chocolate between "solids and fats."The FDA certainly talks about fat percentages, but it isn't clear that they are, therefore, saying that fat is not a solid. The clearest language that I've seen, which admittedly doesn't use the term "cocoa solid," is:"chocolate liquor is the solid or semiplastic food prepared by finely grinding cacao nibs. The fat content of the food may be adjusted by adding one or more of the optional ingredients specified in paragraph (b)(1) of this section to the cacao nibs. chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat as determined by the method prescribed in 163.5(b)." http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.111&SearchTerm=chocolate For context, the optional ingredients referred to here are cocoa butter and cocoa powder. The chocolate liquor, cocoa butter and all, is referred to as a "solid food." So, unless anyone else can add FDA legalese that impacts the matter, the US definition doesn't seem to contradict what Sam has noted from the EU definitions.
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
In case you sell your "posh" chocolate in the UK this will be heartening...! http://www.telegraph.co.uk/foodanddrink/5141003/Easter-2009-Why-posh-chocolate-is-recession-proof.html
updated by @Susie: 12/13/24 12:16:07
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Susie:In Napa there is a business called Perfect Puree ... they might be interested. Also consider contacting Nielsen-Massey. In addition to vanilla they are doing other extracts and lemon is one of them. I think Matt Nielsen is a member here on TheChocolateLife.:: Clay
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Hi Melanie,Great point and great idea. I'll look into it!Thanks,Susie
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
There used to be a company in Florida called Island Oasis that made a great lemon sorbet. Maybe they are still around but they did not respond to a recent email..What made their sorbet/ice unique was it was stuffed in the half shell of the lemon which was apparently flash frozen somehow..retained its color, etc. They were importing the frozen fruit rinds from South Africa! Seems crazy. Someone should capitialize on this. They had oranges, pineapples, and coconuts as well as lemons. Oranges , and limes would be the same. I'd buy them!.
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Hi chocolate people,I desperately would like to help a friend who is growing Lisbon lemons commercially in California's central valley using organic methods, but not yet certified organic, to sell approximately 500 tons of lemons = 20 truckloads of 25 tons each; that's 1,800,000 lemons. These are currently on his trees and based on the lemon market / lack of demand these days he is going to let them stay on the trees and rot unless he can find a taker.He said "The lemon market is in total disarray all over the world. S. Africa & Swaziland will pick 40% of their lemon crop, Spain 80%, Italy, Greece, Portugal, Argentina and Chile similar problem, California District 1 Lemons will not all be harvested this season. Pricing reflects this - but inability to market all of the crop adds insult to the injury."He will sell the crop on the trees for 1 cent per lemon, buyer takes all...which is a loss for him but at least something. This could be very lucrative if someone found a market to resell the lemons of course.Do you know of anyone with a juice business, preserves, massive amounts of lemon-based chocolates, or some other culinary use who may need these...or even for a new juice business?I'd love any ideas for possible buyers. It makes me really sad to think of all that fruit going to waste!If you know someone I will intro you or them to him.Thanks!Susie
updated by @Susie: 12/13/24 12:16:07
Australian Cacao Doco
Posted in: News & New Product Press (Read-Only)
This documentary on the cacao situation on the Indonesian island of Sulawesi just aired in Australia. To watch go to http://www.abc.net.au/landline/ and click on the Bean Counters story. It covers Mars' involvement in the cacao industry there.
updated by @Tom: 12/13/24 12:16:07
Chocolate on TV- Chocoholics Unwrapped on Food Channel!
Posted in: News & New Product Press (Read-Only)
April 11 @ 10pm the Food Channel is visiting some great chocolatiers on their show Unwrapped: Chocoholics. The description reads they will go inside AMANO Artisan chocolates and the humongous Mercado Chocolate Loco store in Hollywood, as well as show how Hershey Kisses are made! Sounds like a show worth watching (with a choco-snack in hand of course....)! Enjoy.
updated by @Chocoflyer: 12/13/24 12:16:07
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
with easter now long past and mothers day out the door I am appalled that i still am making those gory assed bunnies; but we are....demand is high....but right now its all about selling the fresh strawberries off of our farm in the retail store. Up at 6am, pick berries, dipped and on the counter by 9am....doesnt get any fresher.
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
whats working for me are events. I just teamed up with a make-your-own-wine company for a pairing event. It was very successful and people walked away buying both wine and chocolate afterwards in addition to the fee they paid for the tasting.
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
I know.. Burdick's are almost too cute to eat and Lillie Belle's are almost too disgusting to eat. Is there some happy medium?
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
Burdick's have cute little bunnies and mice. Even their ghosts are cute (and tasty!) at halloween - not gory. Lillie Belle's are definitely in a different category!
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
Those Voodoo bunnies are wild! I was in Boston recently and stopped in at LA Burdick. They had bunnies for Easter along with their signature mice. But Lillie Belle farms takes it to a whole new level!
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
I received an e-mail today that caught my eye as a creative way to sell chocolate in this economy - and help people stand out in their job search: The chocolate bar resume .Which got me to think - what interesting products might ChocolateLife members be making to attract new business.Jeff Shepherd over at Lillie Belle farms has been sharing the excitement (and dismay) generated by his VooDoo bunnies (scroll down and click on the photo links).What's working for you that you don't mid sharing with the rest of us?
updated by @Clay Gordon: 04/11/25 09:27:36
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
I love the innovation of your home made spraying cabinet product- is great. We took the idea and worked it up into a product with the kind help of the Barry Callebaut chocolate academy.
The result- We`ve just launched a easy to assemble sprayBOX - the idea being to capture over spray without a fan, and still give you enough room and light to work in. It saves a lot of cleaning 
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Hi All,While this Discussion is old; I will talk briefly about a Depositor I use.It is manufactured by Hake Plastic Molds; in Alden NY 14004The cost is US$2300It works with Electricity and Compressed Air; and will meter in a range of 1/4 ounce to 6 ounces.It can be adapted to most machine; like JKV, HIlliards, Chocovision....Feel free to e-mail me; if you would like more information:thechocolatebutterfly@3web.comWarm Regards,Shawn Alter - ChocolatierThe Chocolate ButterflySenior Marketing DirectorHake Plastic MoldsAlden NY 14004
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
This definitely doesn't fall under the "Funny" classification, but rather under "Brilliant!" High marks for ingenuity!
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Lana,I have since moved up in the world LOL! My "booth" is now made of plastic storage containers and has a powerful 115v fan instead of the dinky 12v one. As filtration material I'm using 4 3M scrubbies, stacked and held down with -- what else? -- duct tape.
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
hello Karen, sorry for my bad englishI can send U to these people who have a representation in United States. http://www.jkvnl.com/Catalog/Machines_2.html#handdepositor the price should be around 5800 USD...in Europe around 4300 euros...Hope it help Usee UBenouse
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
I use almost exclusively the stuff from Tomric and Chef Rubber. I suspect they are one and the same.
updated by @Carlos Eichenberger: 06/15/15 05:10:22
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Can any advise on a good color coco butter brand to use for airbrushing ? I've been directed too Chocoley always welcome second opinions
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
I'm spraying tempered colored cocoa butter, at working temp (31-33 dec C). If sprayed correctly it sets almost immediately. If sprayed too heavily, just like car paint, it runs.
updated by @Carlos Eichenberger: 01/24/15 16:01:38
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
What are you spraying and at what temperature? Does the mix set as it hits the cooler moulds or might it run?Thanks,Duffy
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Love the photos! Thanks for sharing. I'm also checking into getting a airbrusher. I've been advised to used a plastic bag as my background then I could scrape off the excess and remelt it. Seems like a good idea!
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Brian:Please upload the PDF as a reply to that everyone who is interested can view it.:: Clay
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Lana.Can I email you a PDF?brian
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Lana.Trying to find something the marketing team did for this request in the past, thanks for your patience.b
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks everyone for the feed back .............and yes I will just be purchasing an air brush set. The depositor is a little out of my each right now. Especially since I'm not sure how much it's really going to help.
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
That is a sweet setup! Your ingenuity is awesome. Just as good as stainless steel any day. We had a similar setup at a restaurant I used to work at for spraying plates with chocolate for decoration.
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
I'm with Clay on this one . . . . no laughing here. I love the $50 solution to the $1000 problem!b
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
This is nothing to laugh about. I simply love the ingenuity people display in making stuff. You can spend hundreds of dollars on spray cabinets that you can make with spare parts and duct tape.Where would we do without duct tape?
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Cheebs.The Dollar got stronger!I agree that it is a bunch of money but it's about speed. Once you know the mould designs you are able to set the amount and go (and not think). And if you can write prep lists in such a way that does not require an complete clean between flavors then your depositing can be done VERY quickly! I have one in my test kitchen, sometimes I use it, sometimes I don't but if I was in production every day, I would use it.brian
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Here we go. Please don't fall off your chair laughing.
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
That's better than the $8000 I was quoted at Tomric sometime in December, but it's still tough for a small chocolatier to justify the expense.
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
ClayThe last quote I saw was $6995.b
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Cheebs:Do you have any pictures of your setup to share?:: Clay
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Brian:What's the approximate price on one of these?:: Clay
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Can't help on the depositor part as I still use squeeze bottles for filling centers. I can't wrap my head around paying $8k+ for that thing.For the airbrush, I bought a standard "home" type air compressor and air dryer attachment (under $250 for both), and purchased a bunch of $15 Badger 250 airbrushes (Tower Hobbies). The only additional purchase is the reduction adapter to connect the compressor's quick-release mechanism to the Badger's air hose. Easily found on ebay.I have the compressor set for 25 psi, which is ideal for the Badger, and have had very nice results. As a poor man's paint booth, I rigged a shipping carton with a suction fan and some air filtration material and it works a treat. Beats hand-painting molds!
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Karen.The company I work for sells a meterable table top depositor for soft centers. Here's the link http://www.tomric.com/ItemDetail.aspx?cmd=local&item=6805 Or contact me at Tomric if you have any questions.brian
Air Brushing & Table Top Depositor
Posted in: Tech Help, Tips, Tricks, Techniques
Hello EveryoneI'm a little new to the chocolate world!!!!!!!!!!!! I've been doing it has a hobby for some years and now want to expand. I was looking into purchasing a air brush machine and depositor (table top) and wanted some suggestions. I'm farily a one person show so I need help on moving parts along.Thanks K Chocolate Dzines
updated by @Karen H.: 04/11/25 09:27:36