Forum Activity for @Trish Gowans

Im looking to do a milk chocolate but in South Africa its pretty hard to find the roller dried milk powder which seems to be the way to go.  Is spray dried also acceptable.  Apparently the spray dried powder, apart from the taste, doesnt have the same amount of fat free particles as the roller dried powder.  What will the implications be if using the spray dried?  Any alternatives to milk powders? Thanks. Dirk

I have 15 pallets of extra fine Mexican granulated sugar. Each pallet has 50 - 50# bags. I can sell the entire lot for $20 per bag plus shipping. I would also consider selling the sugar in a 1 pallet lot. The sugar is NOT certified organic nor is it certified vegan.

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I have not found an answer nor any community best practices. I will raise the question at the Northwest Chocolate Festival in two weeks.

Hi,

Im interested in both, I can do pickup, please email me phil@isaacs.net.nz

I have 3 ECGC-12SL units for sale. Used them for bout a year, replaced the wheels on them once. Let me know if you have any questions! I will be posting some pictures in the next day or two when I get a chance!

Thanks!

I'm interested. Was the 3210 serviced by Chocovision? I am also in Canada but may need shipping. You can contact me at chapelcove@outlook.com

An older analog control version.  110V.  I have had this for about five years for personal use, but my chocolate making passion has cooled and we are downsizing so this needs to go.  It worked great last time I used it, but it has been gathering dust for a couple of years.  Includes operating manual. Willing to ship (45lbs), but price does *not* include shipping costs.  Here is the link to the manufacturer's web site for the newer digital model: http://www.hilliardschocolate.com/pages/cfEquipment_LittleDipper.cfm

$800.  I cannot seem to get pictures to upload, so let me know what you want to see.

Joseph Carbonaro -- carbonja@gmail.com

Del,

if the machines are still available, please contact me at antoniethe@hotmail.com.

Thanks,

Ant

Clay, I'm in Mount Vernon, Iowa, which is near Iowa City and Cedar Rapids.  Not a very large metro area and not a lot of distributors.  I get my couverture and many of my other ingredients from online sources.

Is this machine still available?

Please contact me at antoniethe@hotmail.com

For sale is a used Calico Cottage Fudge Kettle and many accessories (Fudge Pans, Fudge Knife, Measuring Cups, Packaging, etc) to get you started in your own fudge business.  We used this machine in our store for approximately 6-8 months. It was a great seller for us and the machine was very flexible in making many different types of fudge.  Everything works as new on the machine and nothing is wrong with it.  

Buyer is responsible for all shipping and crating charges.  Please ask any questions that you might have. We are located in Houston and we can arrange pick up from our Chocolate Store.  Asking $5,000 OBO

Where are you located?

Selling a chocovision X3210 which has recently been serviced and is running well. Comes with extra baffle. Selling a spectra 11 with speed controller and transformer. We have been using this for test batches and it is a tank. Upgraded to a fibre belt. I'm located in Toronto, and would prefer pickup. If you want it shipped please contact me and we can work it out. Selling together for $800 CAD

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Has anyone purchased bulk chocolate-covered nuts and chocolate-covered pretzels? If so, from where?

These are items I'd be willing to purchase for resale in my shop if I could find varieties that taste as good as the ones I'm currently making.  I use Callebaut milk and white chocolates and Chocovic dark chocolate. I don't have a panner, so we do nut clusters.

As I'm gearing up for a move to a much larger facility, training new staff, and heading into the holidays, I need to focus my production resources on my best sellers and highest-profit items.  Chocolate-covered nuts and pretzels are consistent sellers, but seem like a good place to save labor.

Ruth,

I'll get pictures out this evening.

Del

Over the past couple of years I have seen (and responded to) MANY question with respect to tempering chocolate.  Most of the answers deal with the mechanics, but don't give the person an in depth understanding of why chocolate behaves the way it does.

This evening I turned the camera on for the first time in my shop and let it run for 25 minutes while I demonstrated exactly how to temper chocolate by hand, and explained why it behaves the way it does.  I posted the video on my company's Facebook page so everyone can watch.

I truly hope it helps those of you who are struggling with the concept.  I also hopes it prevents you from wasting money on equipment that isn't necessary to work with chocolate in your own kitchen.

Here it is.  Enjoy!

https://www.facebook.com/SoChoklat/videos/1132903850118884/

Brad Churchill

CEO

Choklat

Can you please send by email some pics at cocoaglobe@gmail.com,

Thank you

Can you Please, give me more info and pictures at cocoaglobe@gmail.com.

Thank you

I think it's fair to say i understand a bit about that 8-)  i'm still curious as to what you think the average margins are for commercial confections though, given you'd indicated they were very very slim.

Let me know if you have this stuff still available - looking for small enrober and cooling tunnel for our sponge candy line - can be reached at watfordschocolates@gmail.com, Thanks

Interested in this equipment - located in Oakville, ON - email me at watfordschocolates@gmail.com and I will send phone number and we can arrange to meet to look at the equipment - Thanks, Alan

Lately we have been seeing what we are guessing are oil spotting when we melt our chocolate and on the backs of our bars when we temper (looks how gasoline looks when in water).  It doesn't appear to be any type of bloom as the temper holds really well, but makes the bars not look too great. It almost feels like the butter is separating a bit and ending up blotching on the bars. I will try and post some photos the next time it happens, but initially does anyone have any ideas?

I have a Santha Cherry grinder, an ACMC temperering machine, a Crankenstein grinder, 6 Pavoni and 4 other poly molds, 4 stainless bars to pour chocolate or caramel, 4 perforated half trays (with the larger square holes), and a confectionery pan attachment that fits a Kitchenaid mixer.  Plus a neat granite-topped cabinet/table with fold up extensions, for the ACMC.  I was told it came from a Fannie May store where they test marketed hand dipping strawberries for customers.   I have photos of all of it, could send them.  Everything works and is in good to excellent condition.  Jay.  Just south of Chicago.  708-912-7920

Namaste' Nabil,

I'm working in Pondicherry and would be interested in samples.

I'm reachable for 4 more weeks until November 21st and then from February 2017 via +919655897895

Best,

Armin

I live in a part of the world where Cacao is redly available.  It is easy to ferment but when the drying time comes, it can be very rainy for long periods of time.  Does anyone know how to build a mechanical cacao dryer that is easy and efficient?  Maybe to do batches of about 50 kilos??

Hey Del,

I'm also interested in both. Please send me a private message (or follow me so I can send you one).

Thanks!

Chris

yes, I can send samples and small orders there....please order through yellow-seed to support the platform, it makes tracking/shipping easier and your feedback and input is welcomed. 

Hi Jay - I am looking at sourcing too - that is how I knew of you.  Can you send to Australia?  If so I'll go through the Yellow Seed site.

Cheers

Kimberly

Yellow-seed.org has a growing bunch of high quality beans directly from the processors/farmer co-ops that you can buy from. I help to represent one of the sources there if you would like some sample beans I would be glad to send you some...https://www.yellow-seed.org/products/eco-cacao-53991890-519d-4894-b9ed-25ce6c3c1f6d

Thanks for that. With panning we do indeed use untempered chocolate.  With deeply crevassed products such as inca berries the chocolate fills the voids but it also coats the "peaks".  As far as I can ascertain, the tumbling tempers the chocolate on the peaks but not the chocolate  in the voids so the untempered chocolate is thrown out of the voids making the voids ever larger as the (tempered chocolate) peaks build up.  In the five years I have been doing panning I have learned "mostly" how to work with this (a story in itself). This has been a real journey for me as seemingly very few people pan any more and those that do seem to stick to easier products such as coffee beans, nuts etc.  The inca berries are the very worst to work with.  But then it gives me some pretty "clear air" as most others don't try.

This "powder" is an ongoing problem and I'm hoping that someone that understands the chemistry of chocolate can shed some light.  The "dust" can become quite thick - to the extent that when I try to blow it off with compressed air it gets everywhere in my panning room and if I try to add gum arabic to it, it simply soaks up the gum arabic making for a really bad surface.  I AM making some progress but my "fixes" are mechanical - I'd like to know what this dust is and what is really making it form.  And then, hopefully, how to prevent it.

Thanks!

Possibly. I am currently negotiating for the tempering machine and the guitar. I'll let you know if the cutter is available soon.

Del

if you're reheating during panning, it's definitely coming out of temper but not RE-tempering correctly when it cools.

I'm not familiar with the viscosity level of that particular chocolate. But a less viscous couverture may get into the crevasses during the panning process.

I've had better success when panning by using 2 or 3 coatings... but first coat is done with UN-TEMPERED chocolate, which will be much more fluid (get into the crevasses). It usually takes longer to set up, but once it is, you can do a second coat with TEMPERED chocolate. 

Hi Del,

I am interested can you please get in touch with me? wendy@socolachocolates.com

Thank you!

I have a very strange problem that I am hoping for insight on.  I pan inca berries (physalis peruviana) - (and a lot of other products too).  However when I pan the inca berries a white(ish) powder forms on the surface of the product as it tumbles.  It can become very thick - a coating of dust that is difficult to remove.  Further, if I leave the coated berries resting overnight the dust multiplies. 

This does NOT happen with any other product - coffee beans, cherries etc with the same chocolate.

I usually use Sicao 53% (a Callebaut brand out of Singapore - very good couverture chocolate).

I believe that the issue is created by the fact that I have to pan for a long time - sometimes hours - and I think that it might have to do with micro-movement of the chocolate as the berries contract and expand as they tumble in the pan.

The reason that I need to pan for so long is that the berries have deep crevasses and I need to fill them in by running the pan and also heating the chocolate to melt it, let it harden and then melt it again repeatedly.  I believe that during this process the chocolate tembers, looses tember and re-tempers multiple times. 

I suspect that it has something to do with crystalization or probably over crystalization and maybe something to do with the coca butter.  But I really am bamboozled.

I'd like to know what it all is with a view to being able to avoid it developing. But it way past my modest skill set!

Does anyone have any thoughts on this please?  Thanks!

Hi - Try Yellow Seed. 

Would you sell the guitar cutter separately?

The Dedy Chocolate Moulding machine is built on the proven Dedy enrobing platform. It has a 30 Kg capacity, removable tank and is also equipped with a drain for easy change over and cleanup. Chocolate flow can be adjusted with a variable potentiometer. Includes a vibrating table that can be fitted to the Dedy Moulding Machine, providing an comprehensive work station for molding chocolate.

DEDY CHOCOLATE MOULDING MACHINE:

• Stainless Steel Construction
• 30 kg Capacity
• Transparent Cover - Environmental Control Enclosure
• Two Heat Controls for Melting and Tempering Chocolate
• Fan driven heat for even coverage

The Dedy Moulding (or Molding) Machine's transparent cover is not only aesthetically pleasing but also serves a function, controlling your chocolate's temperature while not in use and further extending chocolate working time.

OTHER FEATURES - Dedy Chocolate Moulding Machine:

• 2 precision control heat settings
• Adjustable speed molding wheel
• Removable tank
• Drain cock
• Vibrating machine attachment option
• Chocolate flow adjustment via a variable potentiometer
• German craftsmanship - Made in Germany

An optional vibrating table can be fitted to the Dedy Moulding Machine as well, providing a comprehensive work station for molding chocolate.

Email or text me @

Nicolasthomas837@gmail.com

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i have one for sale mark, are you interested.

Jonathan, i have one for sale, am already chatting with you on email [moderator's note: email redacted to reduce skimming and spamming].