I like the wine cooler idea. Hilliard Cooling Cabinet-I have contemplated getting one but the capacity seems so low that I hesitate to put the money into something that seems like such a short time fix. Are they the only ones who have modified an AC motor to use in a cabinet/fridge like set up?
I'm making chocolate dipped caramels and Pate De Fruit but humidity is always a problem in the summer. I'm thinking of having a box built like a Hillards cooling cabinet but instead of an AC it would be hooked up to a dehumidifier. The intake would be on the inside of the box and would vent out. The room itself is cool so I don't see the need to use an AC.
Thoughts? Would this even work?
Just realized you're enrobing chocolates. If you can find a way to go from the fridge to room temperature, with something in between like a wine cooler,that might work.
My local home depot has thermometer/humidity monitors or about $15. I have to run a dehumidifier in the summer here non stop, more than the AC, and even then I get some condensation sometimes.
Switching to a Hillards cooling cabinet instead of a fridge will also help because the temperature of the molds won't be so low as to cause condensation.
One trick I learned after using the firdge/freezer to get stuck chocolates out: wrap the mold in plastic wrap so it's airtight. If there's no air, there's no condensation.
- Clay
Thanks so much for that i've had a really hard look and read through it! I appreciate you keeping it simple for me too!
Thaanks alot!
There are a bunch of options on Amazon:
https://www.amazon.com/s/ref=nb_sb_ss_c_1_8?url=search-alias%3Daps&field-keywords=humidity+gauge
I would put one inside the refrigerator and get one for the room. I would not get a dual-zone system if it is wired. Which one? I have not used any of these so I don't have specific recommendations. However, there are many inexpensive options so the risk is low.
I am going to have to get something. Recommendations?
I am looking for something like the Chocovision 3ZRev or ChocoTT/mini enrober. We need to increase capacity but to the industrial size just yet.
Located in southern MN (near IA) but with shipping connections throughout US.
Do you have some way to measure the humidity inside the fridge and inside the room? There's moisture somewhere that's condensing on the surface of the product - caused by temperature differential / dew point.
Cacoa Noel-brand black cocoa powder in 3 pound tubs. They might have a larger size. Contact Paris Gourmet.
Blommer offers a black cocoa powder. Call them and find out who sells in your area.
http://www.blommer.com/products-cocoa-powders.php
As I work on recipes at home I use a regular refrigerator for my product which is enrobed with chocolate. After taking the enrobed product out, there was slight sweating. I checked the room temp and it read 73-74F. I turned on the house a/c and had temp at 66-68, sweat disappeared. Aesthetically it looks fine but upon touch there is a graininess there and likely with a magnifying glass I am guessing it wouldn't look as smooth. Is it the humidity in the refrigerator that starts the problem or what is it that I need to understand and what are the remedies? Thanks
Hi Clay,
I am looking for 25 lbs at time. I am in Montana
garfoid -
In order to get chocolate to set properly (snap and sheen) it needs to be tempered to promote the formation of the right crystal structure.
Hand tempering is a skill that needs to be learned - a process that takes time and practice and not necessarily something that someone who is just making a few of something once a year (or lifetime) wants to master.
One option is to use a compound - a "chocolate" where cocoa butter is replaced by another fat, called a cocoa butter equivalent (or CBE) or cocoa butter replacement (CBR). These fats have higher melting points and are solid at room temperature and they don't need tempering. They are often sold as candy melts.
However, if you are using real chocolate and don't have the patience or skill to temper, then adding some wax to the chocolate will force it to harden in an acceptable way when it cools.
I took a look through CFR 21. to see if there were any applications where paraffin could be used on a label without disclosing it and I don't see one. There are persistent claims that paraffin is added to cheap chocolates on a regular basis, and don't need to be disclosed because they can be listed as "other flavors" and I don't see that in the regulations regarding paraffin as a food additive.
How much are you looking for and where are you located?
If you copy and paste the URL into your browser (rather than clicking on it) it will come up.
Paraffin was commonly used in home made chocolates when I was a kid to avoid tempering - it is not used in chocolate these days.
Thanks for the reply Kerry, what would you say to people who claim that it is in cheaper chocolate bars, especially in hotter climates?
Paraffin was commonly used in home made chocolates when I was a kid to avoid tempering - it is not used in chocolate these days.
Subscribed on Pocket Casts! Thanks so much for this! It's great!
Maybe its stupid, but a low tech solution would be a brick you've kept in an oven at a low temperature over night, then turn the oven off, leaving the brick in there and it should maintain a warm temperature without getting too hot?
Hey guys!
I'm just curious as to what parafin wax does. Obviously being a wax, it helps the chocolate to set, well kinda 'forces' it to set around the wax molecules, giving it a higher melting point.
Is wax common in mass chocolate production? I can't find any manufacturer with an ingredient as 'wax' but there are so many claims, I just want to understand why.
Any help is appreciated!
Cheers!
Gareth
Hey! I'm a Brit currently living in Turkey, although i'll be returning home soon to start my business there!
I own a novelty chocolate company, the details are super secret right now, but once we're launching i'll announce it here!
I love designing my own moulds on Fusion 360, 3D printing them and casting them with food safe silicone! I'll be asking lots of questions so its a good start to introduce myself!
Can I ask you, would the refiner work for making but butters, so you think? If so, I would be interested. You can email me at Christy @ christysconfections .com (no spaces)
Sorry, total for the tall dark green boxes is 100 boxes/1 case.
If you're still invested, please send your email address to christine.neococoa@gmail.com and I'll send you a PayPal invoice. Thanks!
Hi everyone!
We have a very lightly used Packint destoner for sale. Purchased at $9000 and we are asking $7000. See photos below and feel free to email annie@dandelionchocolate.com with any questions!
I would like to get all the TALL Dark green.
Would you check your inventory on the quantity so we know for sure?
thanks
100 - $12.00 UPS
400 - 30.00 UPS
(UPS was half the price of USPS.)
the email i got didnt have the photos. so thank you.
what is shipping for green box tall to zip 33134?
100 and then all 400?
thanks
I will buy it, Kristian. Will email you.
interested in your larger boxes. the large green one, is it the medium green color. it looks like you have 3 different colored green ones.
In the larger size, 3.5 x 3.5 x 1.5, I have 400 boxes that are dark green and 100 light green.
The other green box is the smaller size, 3.5 x 3.5 x 7/8.
interested in your larger boxes. the large green one, is it the medium green color. it looks like you have 3 different colored green ones.
Lightly used Krebs LM3 hotCHOC Heated Chocolate Spray Gun for sale.
$200 + shipping
kristian (at) nuttyness (dot) com
Hi Jonas,
Thank you for replying. Yes, a 40lb one could work. Please send me the details to: cisalass@gmail.com
Thank you!
Cristina
Thanks so much for all those ideas.
I use a restaurant food warmer with a roll top lid that I've hacked in a fan and temperature control. You can see it here:
Other possibilities are food warming cabinets, bread proofers, or dehydrators.
I use the warming draw at the bottom of my oven.
hi there,
I would love to know what is a effective way to warm my molds to just the right temp? I am tired of using a hairdryer and looking for something that can warm alot of molds at once.
Thanks
Hello Cristina,
What size are you looking for? I have a 40lb one that will be available for sale in mid August.
Warmly, Jonas
Hi Brian,
The 50 lbs. of the Brazilian Trinatario are from the 2015 harvest and are $170. Give me a few days to get you a good quote on shipping.
Thanks,
Ali
I'll send you my UPS number. PM me with a phone number.
Brian
Brian,
Sorry, I don't know how to send a private message on this site. Could you please send an email with your contact info to acchocolateco@gmail.com?
Thanks,
Ali
How did you arrive at 0.01g? 0.01g / 28g is 0.04%. That seems like it might be overkill for chocolate. An inclusion would weigh much more than that.
You could also look into a pancake batter dispenser. I got one a while back, but never got around to really testing it out. It would probably work with larger inclusions than a syringe, but may not be as precise. You could fill it from the spout on your tempering machine.
The one I have is manual, but they also make motorized versions. Here's the one I have:
https://www.webstaurantstore.com/aluminum-pancake-waffle-batter-dispenser/158PCD13.html
