Forum Activity for @Isaac Ekblad

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Posted in: Tasting Notes

Melanie,

Would you by any chance be interested in selling your Hilliard little dipper machine?

Isaac

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Posted in: Tasting Notes

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT. The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering machine and cooling unit for setting the chocolate. Conveyor oven and double oven for baking. For anyone local looking for this please contact me and we can talk about days needed, etc.

Melanie 435-513-8808

updated by @chocolatehappy: 04/10/15 07:37:06

equipment cleaning

Posted in: Tasting Notes

We are going to take some old equipment out of storage to ramp up production. This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.

What is everyone's preferred method for cleaning such equipment? Simple Green and a scrub brush? Power washing?

Thanks!

updated by @Nicole5: 04/09/15 05:58:22

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Same.

We shelled out to figure things out with them only to be met with horrible service and lots of headache.

I will make a more prominent post about Cocoatown later to warn people of their fraudulence.

For now happy chocolate making!

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Which machine do you have Brad?

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

We here at Talamanca Organica have had many problems with Cacao Town and have had to replace the stones twice and the wiper is now cracking. Although still under warranty they do not want to replace the wiper and the want $37 for a new one. They made me send the parts back to them and now they do not want to send me back my old parts. I will never deal with horrible people again I would never recommend them.

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

I also had problems with cocoatown service, very poor customer care!

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Any advice on machines Brad?

Thanks

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the reply Brad.

What are the machines you are using so we can think about making that move.

We are fine with replacing needed parts on machines destined for chocolate making, but at this point it looks like every part on the machine needs constant replacing.

Thanks for your insight!

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Everyone.

I don't own any of these machines. However, with my knowledge of the origin of these machines and cocoa and grinding, maybe I can provide you some insight.

The grinders you are using were never originally designed for cocoa. They were designed to grind things like chickpeas and other soft seeds into meal. They were NOT designed to grind cocoa beans.

Cocoa beans are like little pieces of granite. Their shells are even worse. They are very abrasive - almost like a mild sand paper. Over time compounds like plastic will ALWAYS wear out if cocoa is applied to it with any type of pressure. In fact, as time passes so too will the shafts that hold your granite wheels.

I have machines in my shop that are specifically designed for chocolate making. They have sealed bearings, and even rubber seals in front of the bearings, but even those eventually fail and allow chocolate to pass through and destroy the bearings.

The question here will never be, "What can I do to prevent these parts from failing?" The question should be "If I'm serious about making chocolate, how often am I prepared to replace the parts that I know will fail?"

Fan belts as primary drivers, plastic bushings, plastic paddles..... These are all indicators that these machines were not designed for every day use to make chocolate.

I hope that brings some clarity to the reason you always will have trouble with these machines as long as "plastic" is used on any part.

Cheers

Brad

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

I have the 10-12 lbs. capacity Cocoatown and a Santha and have recently been using two Premier Wonder Grinders that hold up to 6 lbs. each. They were $200 a piece and are doing nicely after almost 10 batches. The temperatures when they run after 4 or 5 hours are about 10 degrees different at about 145 and 155F. I adjust the tension and they stay the same. The two larger machines above tended to run around 135-140F.

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

I had very similar problems with a ECGC-12SL, and had to replace the stones within one year of purchase because the plastic inserts were wearing down and cracking and then even the metal arm broke that holds the stones. After replacing it all at cost (no warranty) I tried using it again and this time the plastic/ metal shaft in the bottom of the drum broke off completely and I gave up. i am at a loss as to whether to fix these machines because the cost is almost as much as a new machine.

I have recent reinvested in a Santha Spectra 40 and I am happy with it except I am having similar plastic issues in the same place (inside the stone roller). And all these issues are with just grinding in sugar to melted liquor and butter. I am looking to find out if anyone else is having this issue with Santha's machines? I am at a loss as to what to do about this because I invested quite a bit and literally have only used it 10 times, and because I live in Canada they will not warranty it, which is very difficult because there is no other machines in my small capacity that are.

Basically I am very disappointed and not sure how to proceed.

I am wondering if the plastics they are using nowadays are just crap? I thought about looking for metal shafts to replace the plastic one thru the middle of the stone. Any ideas, solutions, DIY fixes?

Beth

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Are you talking about the embedded washers (ie. they run through the stones). They can be seen here in the image I attached, its the best image I could find.

If so, they are not removable. Ours ground down into a batch and we ended having to get more stones shipped to us. I think the stones should have metal wahers and then it woukld be metal on metal to have the least wear.

Let me know if they are removable or not, id be sursprised if they were and that they would be sending beta material.

Anyway hope we figure these issues out fast

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

I connected with Andal from Cocoatown today via Skype video. She was very friendly and helpful. The unit I am using has plastic washers between the bolt and the granite stone. Apparently they added these washers as a sort of a test at a recommendation from someone, but are not necessary for the functioning of the machine. It was the washers that were rubbing and creating friction. They simply suggested I remove the plastic washers and give the unit another try.

cheers,

mg

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

If it was your first batch it might just mean that your wiper (the white peice attached to the cetral axle is too close to the wall of the drum which is creating friction and it needs to be shortened (undo the nut holding the wiper arm and turn the wiper one twist tighter to make it shorter).

We ordered another axle to see if our problem resolves itself, we just received it yesterday so we are putting on another batch.

Good luck friend!

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Even and Brianna,

I am interested to hear if you have found a solution to the delrin insert problem? I have just encountered the same issue with a CT 12STLA. i was starting a batch and a high pitch squeak started to come from the machine. I first thought is was the motor or the belt, but then i realized it was coming from the stones. Then I noticed white particles (plastic) in the bottom of the melanger. i stopped the process immediately and have sent an email off to Cocoatown asking for their technical support to solve the issue. Considering that I live in South America, sending it back to the US for repair is not an option. Anyway, i hope you found a solution and that you are back to making chocolate. any advice you have would be welcome.

cheers,

mg

Cocoatown ECGC-12SLTA Issues

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Chocolatelifers!

We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if we are potentially using same mal-ingredient that might be making the friction increase.

About 2 months ago we showed up to our shop to find out the delrin inserts had ground off into the chocolate, making a whole batch (8lbs) of chocolate go to waste. We contacted cocoatown and they shipped up a new pair of stones.

We carefully watched the following batches with the new stones and saw the same wear pattern developing on the delrin inserts. We also have been noticing that the underside of the metal axle has been slowly wearing away as well. This means we have both plastic and metal grinding into our chocolate.

Now after getting in contact with the company we have been told that we need to pay to ship the parts affected back to the company for them to test them and then they will see if they want to cover them under warranty. Not so good for a new company just getting off the ground...

So has anyone had an issue like this with cocoatown?? We are now going to do what we can to continue producing but it looks like we might be looking into the Santha machines.

If anyone has any advice that would be highly appreciated.

Evan and Brianna

updated by @Evan Langendorf: 04/11/25 09:27:36

Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]

Posted in: News & New Product Press (Read-Only)

Hello!

We've made a new campaign available at Antrocket.com , a local crowdfunding service, and is live today.

You can reach it at : http://www.antrocket.com/yabisikakaw

If you have any suggestion, or want to include areward, feel welcome to post it on the comment section or post to the discussion.

Have a great weekend!

-Yabisi Kakaw Team

updated by @José Crespo: 12/13/24 12:16:07

Bougainville

Posted in: Tasting Notes

Great news!, we launched our kickstarter voyage today and thanks for those who have backed us so far...

https://www.kickstarter.com/projects/wellingtonchocolate/the-wellington-chocolate-voyage

Bougainville

Posted in: Tasting Notes

updated by @Rochelle: 04/10/15 17:54:54

Irinox Nice vs Friulinox

Posted in: Tech Help, Tips, Tricks, Techniques

Hi All,

I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.

I am setting up a small chocolate production facility in Singapore. The size of my kitchen is appx 350sf. The room will be air-conditioned, and I will try and maintain a temperature of 22 degrees centigrade. Humidity is a real issue here, and I have quite a high rate of rejects, on account of humidity. I currently use a wine chiller for crystallisation and storage, and now find that the recovery rate is quite slow, which affects the crystallisation of my chocolate.

I have been talking to Irinox here - but apparently they have stopped producing their TP-20 and TP-30 Holding Cabinets. They recommend NICE, which is not specifically designed for chocolate, which has a minimum humidity setting of 50%.

The other cabinet, that my equipment supplier has recommended is a Friulinox Engold machine (Power 0.6kw), which has the appropriate temperature and humidity range, but I am not able to gauge or get answers for the recovery time.

Any views / comments would be really appreciated.

Anjali

updated by @Anjali Gupta: 04/11/25 09:27:36

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

Helen (and all other ChocolateLife members):

Posts such as these belong in Classifieds.

Thanks,
:: Clay

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

Sorry, I missed this! Messaged you here.

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

feel free to email me at helen@greatbeanchocolate.com

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

interested. how to contact you?

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

6500

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

Price?

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Posted in: Uncategorized

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please contact with any questions! Located in Texas.

updated by @Helen Benton: 04/11/15 23:53:00

which is the best chocolate slab in india?

Posted in: Uncategorized

Which is the best chocolate slab in India?
updated by @Aarti: 04/12/15 09:07:29

Fudge recipes

Posted in: Tasting Notes

Hello All. I'm just getting into making fudge and with the exception of Greweling's commercial recipes, I'm having difficulty locating additional recipes. Any suggestions on good sites / books for commercial fudge recipes? Thanks, John

updated by @John Duxbury: 04/23/15 21:49:38

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

Just out of curiosity, do you know what the humidity % is in the room you're working out of? We had some issues with streakiness as well and we're able to solve it by bringing in a dehumidifier.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much for this, I've bought an electric blanket and we will be experimenting with heating the moulds prior to pouring and will then sit in a wire rack to allow cooling underneath as well on in the surface via a fan. Really useful info, thanks so much for your advice.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

Do you have airflow under the moulds? It is possible you could be trapping the heat given out as the chocolate sets. If not you could try putting them on wire racks whilst cooling and still use the fan, this applies if your fridge has glass or solid shelves rather than wire ones too.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

12C? That is probably way too cold for your chocolate. Try getting them to within a few degrees of your chocolate temp. It might help to get an IR thermometer to check the mould temp just prior to moulding.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

We are talking 12 degrees Centigrade?

This would be a problem.

On industrial moulding lines moulds (cavity side) are beingheated up to 26-29C prior to pouring in tempered chocolate.

Reason:

Tempered chocolate will contain a certain quantity of desired cocoa butter crystals. This quantity will be sufficient to act as seeds for the crystailsation of the rest of the chocolate when cooled at the correct speed. Rest of the cocoa butter is still liquid

If you pour tempered chocolate into mould that is too cold liquid cocoa butter forms unstable crystal forms on the mould surface resulting in white areas, streaks and othe bloom.

On a more technical level following happens: when chocolate (containing liquid cocoa butter) contacts cold mould surface heat (energy) flows from chocolate into the mould. This results in the formation of cocoa butter crystals that have a melting point close to the mould surface temperature. Crystals that are formed at teperatures below 28-29C are not stable. Because this process happens very fast there is no time for the correct seed crystals created during tempering to grow and correctly crystalise the whole chocolate bar.

I would suggest warming your moulds up to 26-28C and trying again.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

I tested with parchment paper dipped into the chocolate, if it sets hard within three minutes I usually take take that as tempered. I use a chocovision rev v machine. The temper on the bars are fine, it's just the surface of the mould sued that is streaked.The moulds were at room temperature, which was about 12 degrees yesterday. Should the moulds be warmed or cooled prior to pouring? I've read different thinks. Any help appreciated.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

How did you temper and how did you test the temper prior to pouring?

What was the the temperature of moulds before you poured your chocolate in?

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

They are good quality polycarbonate moulds which might make a difference?

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

It's the mould side, the air side is absolutely fine. They are large bar moulds (95g) and I've been wondering if they aren't cooling quickly enough, hence blowing air across them and putting them on a cool surface. I've been through all possibilities and close to giving up! I have pictures but no idea how to post them on here. Any advice appreciated.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

Can you clarify---is it the air side or the mold side that gets streaks? If its the air side it might be too much air flow/turbulence.

Streaked bars

Posted in: Tech Help, Tips, Tricks, Techniques

I'm so frustrated! The last four batches of chocolate I've made have been streaked, the temper is good but the face of the bars are streaked in yellow. I've tried everything. Initially I thought it was poorly tempered, but I've mixed the chocolate really well and tested for temper prior to pouring, I'm certain the temper is fine. I've scrupulously cleaned my chocolate moulds and polished with cotton wool so that isn't the problem. I've bought a fan to blow cool air across the moulds as they are cooling, and they are also cooled on a cool stainless steel surface, I previously used a fridge with the same streaked result. Can anyone shed any light on this, it's so frustrating!Katie
updated by @Katie Partington: 04/11/25 09:27:36

what did I do to my chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Mark. Will try that out.

Cheers!

Alan