Forum Activity for @cedric barberet

hello

do you still have the semi one?

if so do you ship in pa 3h of NY ? and are those machine fully automatic?

thank you

cedric

do you have a photo of the machine so i can better understand size and capactiy of machine

thank you

cedric

Can you post a link to the page on the Selmi web site for the machine you are referring to?

Hy,

Is somebody using the Selmi Automatic Truffle machine? 

Want to know some thing,before i buy the machine. 

Hi everyone! We are The Slow Melt team, and we're working hard to bring you bi-weekly podcast episodes on Chocolate.

You can learn more about us at https://theslowmelt.com/ and listen at  https://theslowmelt.com/portfolio/chocolate-is-multiple/ and find us on iTunes, Stitcther, and many more podcast apps.

The 23-minute program launched on January 27, 2017, and is distributed biweekly through traditional podcast channels, as well as through the Public Radio Exchange. The program is written and hosted by Simran Sethi, a journalist, former visiting scholar at the University of West Indies’ Cocoa Research Centre, and the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love , named one of the best food books of 2016 by Smithsonian. The show is produced by Jason Slote and Shawn Corey Campbell, with additional support from media manager Katie Ranke.

Chocolate is a substance that’s stable at room temperature and starts to transform—melt—on human contact. That melt is a relationship, one reflected from cacao seed and cocoa bean to the final product, that holds a variety of meanings. That diversity of connection is the inspiration behind The Slow Melt , the first podcast dedicated to a deep exploration of chocolate.

The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.

ganache frames Dimensions: 15" x 15" x 30mm I have 2 frames

yes its a caramel cutter I attached the photo from tomric.com where I purchased it.

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Questions on a couple things:

First picture is messed up...is it a caramel cutter?

Ganache frames, what size?

What shape is the magnetic mold?

Its all still available

Like new, never used, 60 lb tabletop scales, retails for $465 at Uline, will sell for $100 + shipping

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I recognize that sensory scoring sheet 8-)

We have 40 tons of fruity amazing, socially responsible cacao beans for sale at an intro price to new markets of $3500/MT.   Please message me with any interest.  We are happy to send a sample your way.

7555-7556 Panama sample evaluation.pdf - 306KB

Hi Robin, yes still have it available. I'm selling for $7,500. Price new is $16,000

Let me know

They certainly seem easier and cheaper to make than a stone grinder, which has been on my to do list for a while. I may look more into this

Hello Chef! Do you still have this? What are you asking for it, please?

Hi everyone,

First post from an aspirational (but currently hobbyist) chocolate maker! Thanks to all contributors for creating a wonderful site for learning and sharing. 

I am a British expat living in Brunei on the island of Borneo. I am currently making bean to bar chocolate from the local beans but i am struggling with consistency when it comes to my tempering results. I was wondering if anyone has tempering guidelines for working in a tropical climate. I do have AC in the house but I think the unevenness of my working room temperature/humidity does not help matters. 

Any guidelines that have been tried and tested would be greatly appreciated but I suspect my main problem area is with filled mould cooling. What would be an ideal ambient temperature? Should I use the fridge?

Thanks for your time

Matt

Thanks, Jim.  Before I got your note, I tried reviving the ganache while still in the piping bag, so I now know what you mean to remove it from the bag first then proceed with the re-warming process.  Experience is a heckuva teacher, no?!  

I'm closing a chocolate company that was set up for direct sales/network marketing, and I have some promotional items that could easily be re-branded. I have 100 high-quality canvas totes (paid $35 each...will sell for $5 each), 25 soft-shell thermal coolers (will hold a six-pack of drinks), and 17 black aprons. I'll consider all offers.

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I have no further information. I am continuing to use the stones as they are - 15,000 hours since new. 

I have been thinking about one, but with a different design than the one you linked to. My version would have a U-shaped tub with stirrers that would agitate the balls and chocolate. More or less, it's the same idea as a vertical ball mill, just turned on its side. 

My reason for this is that (if it works) I think you could make a small scale one using a meat mixer. Also, I make a U-shaped conche that could be used for this with by swapping out the conche scrapers for the stirrers.

I think you need to be able to heat it. For the rolling-can design, that's going to be a little more difficult since you can't attach a heating element. You could just heat it with a heat gun, of course, but that's probably not going to be particularly efficient. A ceramic heating element could be better. If it's small enough, too, you could just preheat the whole can, nibs, sugar, etc. in the oven first.

Hi, just came across this discussion and was wondering, if you could get some new information at the Festival?

thank you clay. we are attempting smaller batches. I appreciate the response. 

Right off, I would look at how much oil you are adding as even small amounts can affect the development of the proper crystal structure - depending on the type of fat.

If this is the case, you'll want to start playing with time and temperature. The dosed chocolate may need to get colder at the bottom of the curve than the un-dosed chocolate and you might not want to warm it up as much. 

I might also add the oil in after the cooling cycle has started, assuming that there is enough time to mix the oil in completely so dosage is consistent throughout the chocolate.

Likely it's a combination of time, temperature, and when you add the oil. Less to do with the tempering machine itself. However, with 200lb batches, experimentation takes a while and could get expensive.

FOR SALE - CHOCO TT MADE IN USA USED ONCE - MACHINE IS

IN SAN FRANCISCO- SHIPPING WILL BE ADDITIONAL- PRICE FOR MACHINE  $1,900

EMAIL- INFO@NEWTREE.COM FOR MORE INFO

Hi, I am new to the chocolate life forums and hope I am posting this in the correct area. I am new to large scale chocolate tempering, and was curious if anyone out there has had any experience or information of where I can acquire information. 

The machine is 200lb temperer, 3 temperature temper program, adding cannabis oil  at melting stage (pretemper) for bar products/into molds for bars.... we are using a milk chocolate which provides its own temper temperatures (118F, 83F, 87F) which are plugged into the Savage Brothers machine.

We cannot seem to retain consistent results. We are encountering soft chocolate, which I believe is in part to undercrystallation/undertemper. 

Room temp at 68F. The bars are then taken to a walk-in which sits at 55F. 

I wonder with the amount of chocolate being tempered, if we need to adjust these temperatures or if the cannabis oil needs to be added at a temper stage versus melting stage. 

Guitar cutter still available?  If so, could you send me pics or just a model so I can look it up?

Did all of this already sell?  I'm interested if not

Hi Beth,
the Santa C40 is made to fill up to 40lbs, not 40kg...

Hi holguinbock,
I have a friend who wanted to open a very small bean to bar manufacture in Colombia last year. But, in the last moment decided otherwise. Would be nice to know what your plans are and where in Colombia you wanna do it. If you wanna share here, great. I you wanna share more private, I can give you my email.
If you don't want to share at all, respected as well

Best,
Andy

Thanks a lot

Hi- just wanted to introduce myself. I'm part of a natural products company in Colombia and chocolate is one of our main products. We're currently looking into purchasing the chocolate bean-to-bar line to produce directly ourselves and interested in hearing ideas, tips, and more.

I have used previously made ganaches quite often. I don't think it is wise to try to soften them in the bag as it would lead to very uneven melting and possibly separation. I slit the bag open and spoon out the ganache in fairly small pieces into a pot placed over hot water. Stirring constantly and mashing it a bit, I let it melt. I use an immersion blender if there is any separation. I am careful not to let it get over 80F. Then I spoon or pour it into a new pastry bag and pipe into shells. I have never had any problems with a ganache using dark or milk chocolate. White chocolate requires more care: a gentle heat and definitely an immersion blender to keep it from separating. Good luck.

Hello 

I'm interested on the Chocolate melters.

Could you send me the details and pricing at jma@jmauboinechocolates.com

Thank you

My contact is Kathy Freihoff at Abbott Blackstone. Her Email is kathy@abbottblackstone.com. She may have a way to contact them directly.

First, amateur here (with aspirations for more, of course!)  I am making several kinds of truffles for a fundraising event at my church this weekend, and I made three different ganaches yesterday with the hopes of piping them into molds last night.  I missed my target and ran out of time.  I'm ready to pipe them tonight, but the ganaches have set and are quite stiff.  Is there any way to soften the ganache in the bag so that I can pipe, or must I start over?  (My hunch is that if I try to "micro" the mass, it will upset the fat content and lead to separation, correct?)

Any feedback is much appreciated!

Dear Carl, Could you share the email adress of your contact at villa adina? info [at] garcoa.ch - we were trying to vaccum seal as well but the bags always got damaged, even when using gas. It would be interesting to know how they do exactly. Thx a lot, Andreas

Do any of you chocolatiers or chocolate makers have a specific inventory management software/system you use to track your production and inventory for sales/accounting?

I am selling 18 wire handle Clear PVC Chinese take out boxes. They are ne.

They were originally purchased from Papermart in a 24 piece pack # 830820.

Asking price is $5.50 plus shipping. Location is New York City

to see photos and purchase click below

http://www.ebay.com/itm/132141273936?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

I don't know about all the debate about hermetically sealed, but I do know that Villa Andina ships me 15 kg boxes of beans with 3 5kilo bags vacuum sealed. There are no problems with moisture, mold, moths, or shipping damage. I also dont have to worry about attracting moths at my facility as the beans stay sealed until I use them. I am sure any inquiries as to how this is done or works "scientifically" could be directed to Villa Andina at https://www.villaandina.com/

I attached a pic of the sealed bag with my hand for scale.

 IMG_20170124_110029046_HDR.jpg - 3.5MB

There is no need to post the same question in two different forums. I am closing this one down and linking to the other post .

Our company is moving into another production facility that already has ample chocolate production equipment in place. We are selling all of our own equipment and it is available for local pickup after 2/20/2017. Check out the other postings for the other equipment that's available. 

Norlake 2-Door Roll-in Refrigerator
new price $6,000, selling for $2,200 incl. racks
purchased in 2012
great condition
clean inside and outside
currently used for chocolate cooling
59.5" (w) x 71" (h) x 31(d)
Top Mount Compressor
stainless steel interior and exterior
115v/60/1
NSF and UL listed

 IMG_3724.JPG.jpg - 459KB

Our company is moving into another production facility that already has ample chocolate production equipment in place. We are selling all of our own equipment and it is available for local pickup after 2/20/2017. Check out the other postings for the other equipment that's available.  

2x Selmi One
Tank capacity: 26.5lbs. Perfect for smaller operations.
purchased new in 2009. great condition and well maintained. 
3-phase machine
Reg price: $8,995 - selling for $5,250 each

 IMG_3701.JPG.jpg - 967KB

Our company is moving into another production facility that already has ample chocolate production equipment in place. We are selling all of our own equipment and it is available for local pickup after 2/20/2017. Check out the other postings for the other equipment that's available.  

2x Ben Moore Chocolate Melters (sold individually)
400lbs capacity each
Simple but solid and easy to maintain.
Water jacketed
110V

$1,600 each

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