Forum Activity for @Greg Gould

chocolate mold warmer?

Posted in: Tech Help, Tips, Tricks, Techniques

I use the warming draw at the bottom of my oven.

chocolate mold warmer?

Posted in: Tech Help, Tips, Tricks, Techniques

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

updated by @beth campbell: 04/11/25 09:27:36

WTB - Melanger - Northern CA

Posted in: Classifieds ARCHIVE

Hello Cristina,

What size are you looking for? I have a 40lb one that will be available for sale in mid August.

Warmly, Jonas

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

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

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

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.

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

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

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

I would look into a large syringe over a funnel. There's a link in a couple threads either here on the Chocolate Life or on Chocolate Alchemy. You can be very precise with them and they're not messy. Larger inclusions would be a problem, though.

Storage Issues with Selling Chocolates Wholesale

Posted in: Tech Help, Tips, Tricks, Techniques

So far I have provided at most a few hundred pieces at a time, all boxed thus far. I am interested in your mention of "open-stock." In those situations what was done to keep heat and humidity from the chocolates? Since I wrote my initial message, I have spoken with the baker, whose shop will open in a month or so. He is planning to have a small retail area with local products, so as long as he has a cooler, that is perfect for me--it means just putting one box out for display. The restaurant is another matter. 

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

So I am wanting .01 of a gram accuracy, and the bar is 28 g.  And I currently use a different mold (polycarbonate) and because it is rigid, and the shape of the bar narrower, I don't have as much deviation in the weight of each bar.  I fill them by hand either with a scoop, or the spout on my Perfect Air temperer.  And then I scrap off excess.  It is very messy and if I could afford a fancy tempering machine with the depositor that would probably eliminate alot of trouble. In the meantime, we are currently looking at buying a scale that reads to .01g and then purchasing a funnel to deposit the chocolate, but I am concerned about how time consuming that process will be.  Also we are trying to get a funnel that can handle inclusions. 

What do other folks use who don't have the fancy machines to do it for them? 

Storage Issues with Selling Chocolates Wholesale

Posted in: Tech Help, Tips, Tricks, Techniques

I've been through this a bunch of times with different resellers, including retail, restaurants and cafes/bakeries. Some pre-boxed and some as open-stock. Each situation posed unique challenges and it wasn't always possible to achieve long-term financial success with some locations. 

How much stock do you provide on consignment? 

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

Could I ask how you are filling them now?

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

I'll send you my UPS number. PM me with a phone number. 

Brian

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

I don't have the answer, but whoever does is going to want to know what accuracy you are seeing and what your target is (i.e., +/- x grams for each case).

updated by @mitch: 06/15/17 06:29:01

Storage Issues with Selling Chocolates Wholesale

Posted in: Tech Help, Tips, Tricks, Techniques

I have sold boxes of chocolates on a consignment basis with some success. I seal each box in plastic (not vacuumed), and the seller stores them in a cooler. I include directions to bring the box to room temp before opening the plastic, and this procedure controls condensation. I include an extra open box (covered in plastic wrap) for display so that buyers can see what they will get. I like the consignment arrangement because it gives me control over freshness--there is no incentive for the vendor to keep the chocolates beyond their estimated shelf life. It does end up costing me, but to me that is less important than my reputation, and certainly less important than health concerns for the eventual consumer.

Now I have two new reseller possibilities, a bakery and a restaurant, which present somewhat different issues. The bakery might agree to sell plastic-wrapped boxes as I have been doing (though I imagine their customers may want to buy individual pieces as in a chocolate shop), but the restaurant would want the chocolates available as customers order them from the dessert menu, not with an hour-long delay for the bag to come to room temp before it is opened. In neither case would I expect a humidity-controlled storage cabinet. I've seen what happens to chocolate exposed to humidity, and it is not a pretty picture.

If anyone has experience with the issues I mention, I would appreciative having your thoughts.

updated by @Jim Dutton: 04/11/25 09:27:36

WTB - Melanger - Northern CA

Posted in: Classifieds ARCHIVE

Hello everyone,

I am looking for a gently used melanger, small or medium, in Northern California.

Thank you,

Cristina

updated by @noblecriollo: 04/07/25 13:00:14

help with getting precise weight of chocolate into each mold

Posted in: Tech Help, Tips, Tricks, Techniques

hi there,  I am trying to determine the most efficient and effective way to fill molds with an exact amount of chocolate.  I recently weighed many of my bars that are coming out of custom made plastic molds (not as rigid as poly-carbonate), and they all come out at different weights.  If there is a particular way to use funnels and scales?  I am looking for details....ie. what type of scale in order to get precise and also be able to hold the weight of the entire mold (4- 1oz cavities)?

What type of funnel and where would I find it?  What type of machine? if there is one that doesn't cost the moon.  I really have no idea if there is a small scale depositor that would be in my reach financially, but if so please recommend. 

Thanks

Beth

updated by @beth campbell: 04/11/25 09:27:36

Adding coconut sugar to cocoa paste

Posted in: Tech Help, Tips, Tricks, Techniques

hi there,  So I use coconut sugar for my chocolates and I suggest two things;  use some sort of desiccant to get all moisture out of the sugar. ALso don't add too much sugar at once.

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

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

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Price and age on the Trinatario please as well as shipping cost to 78231. 

Thanks

Brian

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Hello!

The following are for sale:

For sale: Brazil Trinitario Organic Cacao Beans from Cacao Bahia farm, 50 lbs., raw

For sale: Peru Chuncho Organic Cacao Beans, 2016-2017, 18 lbs., raw

For sale: Fiji Cacao Beans, 6 lbs., raw

For sale: Various Cacao Beans, 18 lbs., raw

For sale: Granulated Maple Syrup (a.k.a., maple sugar), 32 lbs.

They are all located in SE Connecticut. Contact me for additional information and pricing. Thanks!

updated by @Ali: 04/07/25 13:00:14

Hi from Brazil

Posted in: Allow Me to Introduce Myself

Welcome to the forums!

Grenada - Home of Tree to Bar Chocolate Festival 2017 aka Grenada Chocolate Fest

Posted in: Travels & Adventures

Can't seem to access the links you posted.. Getting 404 ERROR - PAGE NOT FOUND

Chocolate Cherry Brownies Recipe

Posted in: Recipes

For Sale: Truffle Gift Boxes

Posted in: Classifieds ARCHIVE

Hello All! I used these boxes for many years before acquiring custom packaging.

Nashville Wraps Jewelry/Candy Boxes: 2-piece rigid setup boxes. Recycled paper is approximately 80% including coverings

http://www.nashvillewraps.com/jewelry-boxes/wholesale-jewelry-boxes/c-011499.html

 

SIZE                                       COLOR                      QUANITY

3.5 x 3.5 x 7/8                        red                           100 boxes

3.5 x 3.5 x 7/8                        pink                          300 boxes

3.5 x 3.5 x 7/8                        light green                 300 boxes

 

3.5 x 3.5 x 1.5                        red                           300 boxes

3.5 x 3.5 x 1.5                        light green                 400 boxes

3.5 x 3.5 x 1.5                        dark green                100 boxes

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

UPS shipping from San Francisco Bay Area. If you send me your zip code and which boxes you would like, I can tell you how much shipping will cost. If you are in the area, you may pickup. Payment via PayPal. 

Original Price: $38.00 and $41.40/per case of 100 boxes

My Price: $20.00 per case

updated by @Christine Doerr: 04/07/25 13:00:14

cooker for jelly and pate de fruit with removable bowl

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you

cooker for jelly and pate de fruit with removable bowl

Posted in: Tech Help, Tips, Tricks, Techniques

T%his would work great for your needs:

http://www.savagebros.com/p.15/gas-candy-stove-ng-or-lp-gas.aspx

FBM Unica & Kleego

Posted in: Classifieds ARCHIVE


updated by @Ash Maki: 04/07/25 13:00:14

cooker for jelly and pate de fruit with removable bowl

Posted in: Tech Help, Tips, Tricks, Techniques

Bumping this up bexcuse I'd like to know.  Does anyone have an answer?

New chocolate manufacturing technology - thoughts?

Posted in: Geek Gear - Cool Tools (Read-Only)

Having no first-hand experience with the technology, the NPR article raises more questions than it answers

Most of my thoughts echo @peter3 - this is something that will appeal to larger chocolate makers and candy companies as they are the ones that pump chocolate around. In large plants where there are long runs I can see how this might help but as @peter3 also points out, pumping costs are negligible.

I can see the application in compound in candy factories and in enrobing in general. Because compound is reconstituted and not made directly from cocoa liquor the recipe can be optimized for the tech from the outset.

It's also not clear what applying this tech to tempered chocolate will do the temper and there are a lot of applications where that will turn out to be important.

The fat reduction aspect has two components - cost reduction (as a replacement for lecithin?), and fat reduction. I am with @luv-ice-cream when I say that fat has been demonized by the sugar lobby for far too long. So I personally don't find that argument either compelling or interesting.

If it can reduce manufacturing costs and be cost-effective, the tech will be adopted. In large volume applications where chocolate and compound are already being pumped around. I don't see it being useful for smaller makers as a stand-alone tech. If the sieve can also be made to out filter out particles above a certain size (or installed in existing filters), and filter out metal then I can see how it might be a part of a HAACP/FSMA regimen for smaller makers. If the price were right.

For sale cooling tunnel

Posted in: Classifieds ARCHIVE

We had a custom cooling tunnel made a while back. We were using it for cooling our chocolate bars which then drops down to the belt to return to the operator. Its 12 feet 4 inches long three doors on top to view chocolate or to access molds that get stuck or to cool a smaller batch without using the rails inside. We have added a motor with variable contol speed. Placed near temperature controls. As well as a FDA food grade belt. Temperature controls on the side. single phase

Local pick up.

If shipping is desired: Shipping is possible - buyer responsible for shipping cost and arrangement.

$8500. Obo

updated by @Patrick Cayer: 04/07/25 13:00:14

Gina- I have a 10" enrober, 130lb. capacity with vibrating table, blower and 10 ft. cooling tunnel. Only about 1 year old with little use. I need something bigger.

F/S- Chocolate Equipment (Bean to Bar)- Melanger, Behmor Roaster, Tempering Machine

Posted in: Classifieds ARCHIVE

Is the Melanger still available? 

Looking for Organic Raw Peruvian Cacao Supplier

Posted in: Classifieds ARCHIVE

Hi Aimee

Would you please email us with your requirment

Thanks

For Sale - Krebs/Krea Heated Chocolate Spray Gun - Chicago

Posted in: Classifieds ARCHIVE

I might be interested.  greggould1000@gmail.com

New chocolate manufacturing technology - thoughts?

Posted in: Geek Gear - Cool Tools (Read-Only)

Yes

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Carlos! I'm eager to see your cabinet, but the pic is no longer there. Any chance you can re-post or send the pic in a message?

Selling at farmer's markets... in the heat of summer?

Posted in: Tech Help, Tips, Tricks, Techniques

Socially-aware, Nicaraguan Cacao!

Posted in: The Cocoa Exchange (Read-Only)

Hello,

Is it possible to ship one or two  25kg bag of your  beans  for test ? What would be the price and the shipping costs then ? My e-mail is : jswachta@gmail.com

Thank you for your help in this matter 

Kuba

New chocolate manufacturing technology - thoughts?

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi @luv-ice-cream, thanks for sharing your honest opinion. It was what we were looking for! 

However, I believe you are arguing on the contents of the study, not the technology. Reducing fat-content is of secondary interest to most chocolate producers. But many expressed interest in the machine's ability to reduce cocoa butter usage, this is what we wanted your opinion on. Assuming it tastes the same and is cost-efficient, do you believe this technology is something you would want to use? Why? Why not? 

[/quote]

Good morning or some other time of day!

I do apologize for a few shortcuts in my response.

While you are correct to say that I am arguing the contents (& really the motivation) of the study & not the tech, I do believe the two are inexorably linked.  

The chocolate industry, I find as a somewhat an outsider, is rather set in its ways.  It is fairly set in its ways and practices and is slower to change than, say, coffee industry.  These are very general statements based on my admittedly limited observations & communications, but that is mho, as in "imho".  The likelihood of a chocolate producer embracing new tech is related to cost benefits first and foremost. 

The interest in reducing fat content aka cocoa butter content is a FINANCIAL one for the producers, not a health one. Cocoa butter is the single most expensive ingredient in the mix for the producers, unless they use stevia like we do.  So, cutting down cocoa butter content reduces the cost.  If the gizmometry required to accomplish this makes financial sense from the cost/benefit analysis, then it might have an inroad. 

Here is my proviso, however.  I come to chocolate from a science R&D background with over 30 years in the latter.  I know the path of a technology/invention looking for a problem to solve.  We call that pushing a rope. 

Using high voltage to orient molecular dipoles is now a classic technique. It was applied in liquid crystals, then in non-linear optics (second harmonic generation in polymers/organics) to pole the molecules then, apparently to lower effective viscosity in fluid dynamics of...be it oil/gas or molten chocolate mass.  And, I bet, this is not a complete list.  

I am not sure how much other industries have embraced poling technology to reduce viscosity thus far.  I know of surfactants, fluorinated additives & coatings making significant inroads into oil/gas.  Those approaches are  chemically intrusive & not applicable to foodstuff. Still, my fear is that in chocolate processing this is a solution in search of a problem.  

My sincere hope is that Clay or some of the other heavy weights of the site will chime in with their thoughts because their experience is broader than mine when it comes to chocolates.   

Santha 20 Melangeurs for sale - Europe

Posted in: Classifieds ARCHIVE

Hello, do you still have the melangeurs? Could you please send me the details and prices at tortecioccolato@gmail.com? We write you from Italy, we should come and pick the machines up! Thank you Maria&Paolo

New chocolate manufacturing technology - thoughts?

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi @luv-ice-cream, thanks for sharing your honest opinion. It was what we were looking for! 

However, I believe you are arguing on the contents of the study, not the technology. Reducing fat-content is of secondary interest to most chocolate producers. But many expressed interest in the machine's ability to reduce cocoa butter usage, this is what we wanted your opinion on. Assuming it tastes the same and is cost-efficient, do you believe this technology is something you would want to use? Why? Why not? 

Salted Caramel

Posted in: Recipes

Yes, I think making the quantity of glucose and sugar equal will inhibit crystallization.

Give it a try. See if you like the results. Then I would do some shelf life tests to see how long the caramels can go without going rancid or crystallizing.

Best of luck to you!!

Daniel