WANTED - SELMI TEMPERING MACHINE - UK
Posted in: Classifieds ARCHIVE
i have one for sale are you interested?
Forum Activity for @Nicholasbiz
Posted in: Classifieds ARCHIVE
For Sale--Chocolate molds and other stuff--Monmouth, IL Reduced Price
Posted in: Classifieds ARCHIVE
I have about 20 polycarbonate chocolate molds in excellent shape, 2 ganache frames, 50 plastic chocolate bar molds, a caramel cutter with extra blades and spacers, an unopened pail of caramel, a silicone sphere mold in okay shape, and two big sphere hinged molds for sale. $450 OBO for the molds and $350 for caramel cutter and ganache frames. I am selling it all together and will not sell any of it separately. I can't afford to make chocolates any more just want all this gone ASAP. Free Shipping.
updated by @Jennifer Cooper: 04/07/25 13:00:14
That's a pretty general question Sebastian. Kind of like "how high is up?".
Big companies utilize many different distribution channels and pricing structures. Depending on the channel, the product could go through several hands before reaching the end consumer, with each hand getting a piece of the action. Then there's also the case of a huge chain buying direct and through sheer volume getting deep discounts (such as in the case of Walmart, Target, or Costco).
Then there's also different classes of products within each category. Some classes command a higher retail price, even though the COGS is the same, (or maybe even less than) as a similar item in a different category or demographic.
Take Kit Kat for example. Here in North America a 55g Kit Kat bar is $1.00 at best.
Not in Japan. Japan is Kit Kat crazy. An 11 gram single finger is $2.24! That would make a 55g bar the equivalent of $11.12 here in Canada!
Nobody anywhere is going to convince me that Nestle's margin on a north american kit kat is the same percent as the margin on a Japanese Kit Kat, and while producing about 1.5 BILLION kit kat mini's per year just for Japan, their margin - even IF small - most likely makes Warren Buffet hard.
Hmmmm..... I don't think I'm charging enough for my bars....
Brad
F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia
Posted in: Classifieds ARCHIVE
For Sale - FBM Prima 7KG enrobing machine - Manassas, VA (near Washington, DC)
For Sale - Guitar cutter with 3 frames - Manassas, VA (near Washington, DC)
The tempering machine has less than a year of use and the enrober has only been used once. It is single phase 220. The guitar cutter has never been used. $14.000.00 or best offer. The buyer is responsible for shipping.
I recently moved and am having problems getting my permits to run the business out of my home so I must sell.
Del Ward - Fiddler's Chocolates
updated by @Del Ward: 04/07/25 13:00:14
tasting notes after the chocolate show in London
Posted in: Tech Help, Tips, Tricks, Techniques
Hello everyone,
It was my first time in an event in a scale like this, consequently, plenty of chocolate tasting from different origins.
There are two main trends that I paid attention to:
1. Most of the products are around 70%, I was very disappointed because of the sugar mask the taste of the chocolate.
2. more importantly, almost all the chocolate taste among the world winners in the last years were very acidic, fruity and has citrus aftertaste.
I'm not a bean to bar producer but make it from the stage of cacao liquir, cacao butter, stone grinder and so on.
The point it that the "commercial chocolates" (big producers) has no sign of sour taste at all but the best chocolates in the world does have.
Even though I taste Peru origion (the same as I use) the taste was different.
I do know that is a lot of parameters controling the final taste:
1. beans origin
2. degree of roasting
3. time and temperature of counching
etc'..
My questions are, why are the majority of the international chocolate awards winners has this sour taste, regardless the origin of the cacoa?
Why they are considers as the best ones according to the judges?
Is it the "real" taste of chocolate and it's just my lack of knowledge?
updated by @LLY: 04/11/25 09:27:36
Typical yield of molded truffles from 1 lb chocolate?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you, Brad. What I'm hearing you say is that I'm following/focusing on the wrong metric. In other words, focus on costs, not weight.
Good advice. Much appreciated!
Kudvic Winnowing Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I am curious about this machine, and am trying to identify the type of breaker / cracker used. I currently have a crankandstein that has been motorized but I find the particle range to be quite huge. I wouldnt mind swapping out with something similar to this.
I also noticed Luisa Abram uses a similar motor setup, and thoughts there.
Thanks!
updated by @Katie Wilson: 04/11/25 09:27:36
Typical yield of molded truffles from 1 lb chocolate?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Cotton;
The answer to your question is a calculation of very simple math. Add up the weight of all of the ingredients you are using and then divide that by the number of pieces you get.
An "average" commercial, molded chocolate bon bon weighs around 12 grams when finished. However there is no hard fast rule which defines this value. Our truffles for example weigh around 23 grams.
There are also no hard fast rules with respect to how far a "pro" can make a pound of chocolate go.
In the chocolate industry a "pro" calculates food cost. That's really the driving force behind what gets produced. After all, nobody goes into business to make a 100lb easter bunny to sell for 5 bucks! (exaggeration here but I'm sure you get the point)
Simple solution: calculate your food cost, and then determine if/how it needs to be altered, and what ingredients can do that.
Brad
Typical yield of molded truffles from 1 lb chocolate?
Posted in: Tech Help, Tips, Tricks, Techniques
I've been lurking here for some time, but this is my first question to ask out loud: how many molded truffles should I expect out of 1 lb (or 1 kg) of dark chocolate? If you can't tell, I'm quite the amateur... but I'm working on it! I guess I'm hoping to find information that would provide a range of proficiency, something like: 1) a novice would successfully convert 50% of the tempered chocolate into "x" truffles, 2) a mid-experienced artisan would convert 75% of the chocolate into "y" truffles, and 3) a real pro can convert 90% of it into "z" truffles. (Of course, these all made-up numbers; I merely offer a scheme that might allow a consistent discussion.)
A follow-on question is: what is the best way to salvage to remaining tempered chocolate after I've completed my molding? Right now, I use a 1/4-size baking sheet lined with parchment paper where I pour the remaining chocolate and smooth it out as thinly as I can. I then cover it with another piece of parchment and place it in a fridge to set. Once hardened, I break it into smaller pieces and store in left-over plastic tubs with tight-sealing lids.
Oh, I am in south Texas where it stays quite warm much of the year! (To wit, here it is mid-October and we hit 90 degrees today.)
Some more background: I'm still switching back and forth between seeding and tabling my chocolate for tempering; I'm not sure which method I prefer yet I'm using mostly 21-cavity polycarbonate molds from Fat Daddio and Pavoni, but I just received my order of a couple of Chocolate World molds (with 24 cavities each) and I'm really excited to use those. I'm using mostly Callebaut and El Rey chocolates in the 54% to 6o+% range; sometimes, I bite the bullet and attempt to use Valrhona, but its cost makes me quiver a bit! I don't have fancy equipment (not yet) to keep the chocolate in-temper. I usually use a stainless steel bowl and put in the microwave at 50% power (evidently, the round shape of the bowl does not produce the sparks that usually come with metal in the microwave). At my skill level and my lack of control of continuously keeping the chocolate in-temper, I usually prepare no more than two molds at a time. (I've tried three molds a couple of times, but the "peter principle" keeps rearing its ugly head!) Finally, I am using a basic cream ganache with some flavorings added, like chili powder or coffee, or Lor-Ann oil flavorings.
In summary, I am inefficient in my use of the chocolate and I want to get better at it. Any suggestions?
updated by @Cotton: 04/11/25 09:27:36
Need help when airbrushing colored cacao butter to molds
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Tony,
When I decorate molds with an airbrush, I spray them all first. Then I take a scraper and scrape the excess coloured cocoa butter off the surface of the molds (and sides, if necessary). It drastically cuts down on the amount of coloured cocoa butter getting into my chocolate. You will still get little bits, but it will be a lot better. I also save the coloured cocoa butter that I scrape off and re-use it for future batches (if there is a significant amount - much more likely if you are making many chocolates).
All the best as you make your chocolates!
Christy
help on how to use a chocolate melter/tempering machine
Posted in: Tech Help, Tips, Tricks, Techniques
Temper more chocolate than you plan to use. The temperature fluctuations will be less drastic and take much longer.
Chocolate is forgiving in that you can retemper it many times over, so you have nothing to lose by melting more than you need, and like I said, with a larger volume in your machine, the changes in temperature will take much longer to occur, thereby allowing you to work with it more.
Brad
Hi Antonella;
In my opinion and experience, cocoa powder is the bottom of the barrel in the industry, and I would never add it to chocolate that I make.
Yes, you are right that big manufacturers do add it to some of their products, but it's never a decision predicated on creating a quality product. It's a decision driven by profit.
In the commercial candy bar industry, the margins on chocolate bars are very very slim. Given that (aside from vanilla) cocoa butter is the most expensive ingredient in a chocolate, and cocoa beans are the second most expensive, it comes down to mathematics - minimizing the expensive ingredients, while maximizing the intensity and flavour.
The problem is that cocoa powder is very astringent and often muddy tasting, and if anything detracts from the flavour of the end product. I have never seen a case where it contributes positively to the end flavour of a good quality chocolate.
That's my experience.
Brad
updated by @Brad Churchill: 10/14/16 03:07:10
F/S -- 10kg Table Top Temperer
Posted in: Classifieds ARCHIVE
Table Top Temperer, 10kg
- 110v Power, water tempering
- Dimensions: 16” X 16” X 8”
- Food grade stainless steel
- Precise temperature control
- $495
updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14
F/S -- Cocoa Pod Mould for Filled or Solid Chocolates
Posted in: Classifieds ARCHIVE
Hi. I am interested in the molds. I see you have many items for sale. Do you have an updated PDF with all the items? If so, could you please send to mark@obolochocolate.cl I live in Chile but will be in the US in a couple of weeks and would provide you with an address to ship the items. Thanks!
6K Mol-d'art melter
Posted in: Classifieds ARCHIVE
Hi there
Is your price in CAD or USD and where are you located? I am interested. Please feel to email me a photo and other details at christy _ farion @ hotmail.com (remove spaces).
Thanks!
Christy
what is praline, as an ingredient?
Posted in: Tech Help, Tips, Tricks, Techniques
I've made my own praline paste and I've used canned. Honestly, the canned tastes more like what people expect from hazelnut, and the consistency is better, but I keep making mine from scratch. Usually, when it's from a can, it's just roasted nuts and sugar that hasn't been caramelized.
F/S -- Magnetic Thanksgiving Turkey Moulds
Posted in: Classifieds ARCHIVE
These are some of the best, easiest moulds to work with. All are in excellent condition.
Each mould comes with 4-cavities
New these cost $200 each
$75 each (8 available)
Please CLICK HERE to contact me
updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14
F/S -- Cocoa Pod Mould for Filled or Solid Chocolates
Posted in: Classifieds ARCHIVE
Cocoa Pod Mould
For solid pieces or filled chocolates
These are in perfect condition
24 cavities per mould
5 available... $15 each
updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14
F/S -- 5g Tasting Bar Mold
Posted in: Classifieds ARCHIVE
I sent you an email...
Donna Slepicka:
Interested in the bar molds(6) if still available. Shipping to Chicago area?
riverforestchocolates@gmail.com
F/S -- 5g Tasting Bar Mold
Posted in: Classifieds ARCHIVE
Interested in the bar molds(6) if still available. Shipping to Chicago area?
riverforestchocolates@gmail.com
updated by @Donna Slepicka: 10/11/16 09:19:25
help on how to use a chocolate melter/tempering machine
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,
I've got a 12kg professional chocolate melter using bain-marie and I'm struggling to make a correct use of it.
What I do now is tempering my chocolate using the bain marie method (but not my melter), then put it in the melter in order to maintain it's temperature, and start working.
But I'm pretty sure I could use it more appropriately. Here are a few questions :
1. I'm usually tempering and working with small batches of chocolates (around 2kg). So as making bars is very quick once the chocolate is tempered, I end up with the temperature of the melter being very quickly too high for the quantity of choc I have in. So the choc grows too high in temp and out of temper. How can I fix that ?
2. Do you use that kind of machine to temper your chocolate ? If yes, how ?
3. If you have to temper outside the machine, how do you manage to get your 12kg in the machine ? I meaning do you temper 6 batches of 2kg that you pour in ? I don't think so...
It seems silly but I can't seem to figure out how to use this machine in the most effective way possible. Your help is very welcome.
Thanks !
Dominique
updated by @dominique: 04/11/25 09:27:36
Hi from France !
Posted in: Allow Me to Introduce Myself
Hello everyone,
I'm Dominique from France. I've been making raw chocolate for 3 years now at a home and amateur scale, and now I want to start my own business. I've trained first in pastry making about...20 years ago, which included chocolate making, and I'm back to chocolate after a lot of journeying through life :-D !
I'm glad to follow my passion and to make it healthy with raw chocolate. What I like is to use cristalled flowers, essential oils and all that kind of things to create my chocolates.
I hope to be nourrished by this community of chocolate lovers !
Dominique
F/S -- 5g Tasting Bar Mold
Posted in: Classifieds ARCHIVE
Thank you for your response. Are you firm on that price? Shipping is always a consideration. Are you in the US?
F/S -- Classic Bar Mould, 113g (2 types available)
Posted in: Classifieds ARCHIVE
Here are the dimensions:
2-7/8” wide X 6-1/4” long X 3/8” thick
If you have any further questions, you can email me HERE
Matthew W.:
Can you tell me the dimensions of the molded bar?
i may be interested in the 12 if the size works with my existing packaging.
thanks
F/S -- Classic Bar Mould, 113g (2 types available)
Posted in: Classifieds ARCHIVE
Can you tell me the dimensions of the molded bar?
i may be interested in the 12 if the size works with my existing packaging.
thanks
Multiple origins of cacao beans for sale.
Posted in: Classifieds ARCHIVE
I sent you another question...I'm ready to purchase some of them, pending your response.
Sourcing cacao beans for start
Posted in: Classifieds ARCHIVE
Thank you for your information Josh! Will check it out.
Terroir Chocolate:
John Nanci - Chocolate Alchemy
Uncommon Cacao
These are 2 sources we have had success with.
Josh
F/S -- Classic Bar Mould, 113g (2 types available)
Posted in: Classifieds ARCHIVE
Bar Mold, 113g
3 bars per mold
Quantities available:
12 clear polycarbonate version... $12/each
10 heavy-grade poly version… $12/each
Molds are in excellent condition
updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14
F/S -- 5g Tasting Bar Mold
Posted in: Classifieds ARCHIVE
Tasting Bar Mold, 5g
21 cavities per mold
3 available... $15 each
updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14
Sourcing cacao beans for start
Posted in: Classifieds ARCHIVE
John Nanci - Chocolate Alchemy
Uncommon Cacao
These are 2 sources we have had success with.
Josh
Sourcing cacao beans for start
Posted in: Classifieds ARCHIVE
I am currently sourcing cacao beans for start exploring making chocolate from beans. We are located in Hong Kong and would anyone know any good sources for beginners? Thanks!
updated by @The Chocolate Club HK : 04/07/25 13:00:14
F/S -- Savage Bros Full-Auto Tempering Tank -- Near Boston
Posted in: Classifieds ARCHIVE
Hello, are either of these 2 still available?
Info@tasteofplacechocolate.com
Thanks,
Josh
F/S -- Savage Bros. Candy Cooker
Posted in: Classifieds ARCHIVE
Paul2:
How much for the agitator?
Hi, can you email me HERE ?
F/S - FBM IBIE Show Specials
Posted in: Classifieds ARCHIVE
Wendy Lieu:
Hi Clay,
Are there any special deals going on the FBM Prima?
Wendy - I am sorry there are not. Where are you located? I may be able to do something.
F/S - Rev Delta and chocolate skimmer
Posted in: Classifieds ARCHIVE
Wendy Lieu:
Prima still for sale? Do you have the enrobing belt?
No and No, sorry!
F/S - Rev Delta and chocolate skimmer
Posted in: Classifieds ARCHIVE
Prima still for sale? Do you have the enrobing belt?
F/S - FBM IBIE Show Specials
Posted in: Classifieds ARCHIVE
Hi Clay,
Are there any special deals going on the FBM Prima?
Cocoa Planting DNA Selection for Flavor
Posted in: Tech Help, Tips, Tricks, Techniques
I'm looking for scientific methods or lab processes to indicate flavor profile that are available to planters and farmers.
Planting for yield and resistance is the practice up till recently and needs to change for the sake of fine flavor chocolate.
I would like to start this thread for any resources that would empower planting decisions. Taste profiling or organoleptic tests with dried beans is widely practised but I would like to know if there are other approaches.
This would greatly help me make propagation decisions. Much appreciated!
updated by @Ning-Geng Ong: 04/11/25 09:27:36