How to get venues for my organic cocoa farm
Posted in: Tech Help, Tips, Tricks, Techniques
How can I export my organic cacao to any interested .
updated by @Emilio Perez: 04/11/25 09:27:36
Forum Activity for @Emilio Perez
Posted in: Tech Help, Tips, Tricks, Techniques
How can I export my organic cacao to any interested .
updated by @Emilio Perez: 04/11/25 09:27:36
Cooling Tables? Are there other options?
Posted in: Tech Help, Tips, Tricks, Techniques
Daniel -
Funny, I was just thinking about this over the weekend.
There are some inexpensive (under$1k) glycol recirculating chillers used in the beer world to cool the lines that go from the kegs to the taps. If you built a chocolate cooling slab (like this one: http://www.dr.ca/chocolate-cooling-slab.html ) and filled that with glycol, and then pumped the glycol from the chiller through a pipe - like a radiant heated floor - then you would not have to freeze the slab, and the glycol chiller would take it down to 55 or whatever temp you set. Total cost could be under $2k depending on the size of the table. Size gets to be the real issue here, and that's dependent on batch size.
:: Clay
Cooling Tables? Are there other options?
Posted in: Tech Help, Tips, Tricks, Techniques
Daniel, just browsing through the old forum posts and I saw this. Hallot Parson, who is on here on The Chocolate Life, built a cooling cabinet for use at his company Escazu Chocolate. I know if he didn't post a picture, he at least posted information on how he built it ( I believe it was made with a speed rack, a freestanding a/c unit and sort sort of metal to make the cabinet walls). Try looking for him and browse through his discussions. There are many home built equipment ideas on this site which I love, I don't think most people on this site have tons of extra cash to blow on equipment. Good luck!
Cooling Tables? Are there other options?
Posted in: Tech Help, Tips, Tricks, Techniques
I am beginning to find myself making large batches of caramel slabs -- about 50 pounds a day. To accomplish this I make about several small batches that will fit into the frames that I have. It is time for me to invest in some bigger equipment. I feel as though I could benefit from a cooling table. They are pretty expensive though. I am wondering if there are any cheaper alternatives ( $2k or less) that would allow me to cool a big batch of caramel?
updated by @Daniel Herskovic: 04/11/25 09:27:36
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
I recently found this 30 minute piece about Mott and the Grenada chocolate factory and thought it worth sharing:
Making Chocolate in Grenada | EX-PATS™ Ep. 8 Full | Reserve Channel
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
My brother and I had the pleasure of knowing Mott from the day he decided to produce Tree-to-Bar chocolate.
He bought his first machinery from us and it was evident in our initial meetings that he was laser focused and hell-bent on making this project happen.
At Union Confectionery Machinery we are exposed to chocolate from every corner of the world and I have made a practice of offering my most interesting client's bars when I hold chocolate tastings and chocolate lectures. Inevitably it is Grenada Chocolate that wins the Best Bar Award when we go to vote at the end of each session.
May we all hold dear the memories of Mott and the values he lived by throughout his lifetime - sincerity, sustainability and simplicity. He was a treasure in the industry and a gift to humanity.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
The last time we saw Mott he was in New York and gave us a fresh cacao bean from one of his Grenada-grown pods and encouraged us to plant it - we had no idea our favorite tropical plant could grow in New York City! H 
ere's a photo entitled "A Cacao Tree Grows in Brooklyn" - it's a touching daily reminder of the meaningful and inspiring life that Mott led.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
If you have 30 minutes to spare, perhaps this clip of Mott Green will inspire you. This was broadcasted on the BBC today http://www.bbc.co.uk/programmes/b02x5j69 It's worth the listen. Cheers.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
From what I have read he was a very special person clearly defined in the book of life, a winner. He got it.
Unfortunately, I did not have a chance to meet him and I wish I had. I am sorry to hear of his passing and may he find the same amount of happiness he was experiencing in Grenada in another life.
Our condolences.
Jeffray D. Gardner
Marsatta
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
A nice bit about Mott in the New York Times this morning.
http://www.nytimes.com/2013/06/10/business/mott-green-47-dies-founded-grenada-chocolate.html?pagewanted=all&_r=0
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
I just found out about Mott's passing tonight and am very very saddened by this news. Mott is a very dear man doing the Great Work, making astounding chocolate and truly supporting real sustainability. I only me Mott the one time at the NW Chocolate festival but communicated with him many times. His work with the Tres Hombres was/is a great adventure. I send my condolences to all his friends, family and community and all the people on Grenada who worked with him. I will continue to support his work. Thanks Clay for posting updates on the further adventures on Grenada Chocolate - I hope that it continues.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
I went to his presentation last year at the Northwest Chocolate Festival in Seattle, where he talked about the formation and ongoing state of the Granada Chocolate Company. It was impressive, and I am very sorry to hear of his passing. He made important and lasting contributions that bettered the lives of many, and he will be remembered for this.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
Clay,
Sorry for the loss of your friend, he sounds like an amazing guy.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
I was very sad to learn about Mott passing. I really liked his bars and would see him at the different shows. he had such passion and was proud of what he produced. i didn't know him well but he will be missed greatly.His bars were my repeat bars and could eat again and again and the people who i have shared it with also liked his bars.
I went out today to buy the Nib-A-Licious bar and will be thinking of this wonderful company and him while I eating this bar later on.
Marking the Passing of an Inspiration: Mott Green
Posted in: News & New Product Press (Read-Only)
The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.
Apparently, he working outside in the rain on something electrical and the unexpected happened.
It is easy to underestimate what Mott did for the cocoa economy of Grenada and for chocolate-lovers worldwide.
I had the great good fortune to call Mott a friend and I was also fortunate to be able to partake of his hospitality during a visit to Grenada in early 2010. It was during that trip, which involved meeting with members of the Grenada Cocoa Association and members of the Grenadian Agriculture Ministry that I got a real understanding of the transformation Mott was able to achieve on the island, some of the hurdles he overcame to achieve, and the work still to be done.
When I think about putting your money where your mouth is, and walking the walk when it comes to ethical and sustainable sourcing of cacao, Mott is one of a few at the very top of my list.
Yes, he could be a little intense and focused, but that was a part of his charm because you knew it was real, not forced or made up. I remember his simple quarters within the Grenada Chocolate Company factory, but also the exquisite meal he cooked. Freshly-caught fish, perfectly grilled, with a salad of greens from the garden. Nothing forced or contrived, just simple and honest.
Just like Mott.
The factory itself is a gem, and the radical improvement in the chocolate being produced over the past five years is nothing short of astonishing. What the Grenada Chocolate Company has done - and will continue to do, no doubt encouraged and supported by me and hundreds and thousands of others around the world - is proof that it can be done. You can treat the land and the farmers well and have a good business that makes good honest chocolate.
As I learn more about what's going to happen down in Grenada I will let people know. In the meantime if you have a photo or anecdote or idea, this is one place to gather them and share them with his friends, his family, and the world.
updated by @Clay Gordon: 12/13/24 12:16:07
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
All our centers are fondant, so I can't really speak to how it would do for ganache.
With the fondant, we just use the caramel cutter to score the fondant and caramel, then cut it with a long chef's knife.
A guitar cutter is on my short list of equipment to buy though. I dream of how much time could be save with a guitar.
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
You can just as easily use a pairing knife and a ruler. A little bit of practice and you,ll be able to get at least 100 square in 20 cuts. Total investment $ 5
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Hi Larry
Do you use your caramel cutter for ganache slabs? I'm just starting up a little chocolate business myself and if possible would prefer to not shell out thousands on a guitar cutter if I can just use a caramel cutter.
Cheers
Lisa
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Thanks, appreciate your honest reply.
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Chocolate has been a family tradition for years and years, but we started selling last October.
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
I am kinda new in this industry, hence would like to start from couverture.
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Do you want to start from couverture or from beans?
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Hi Larry,
Thanks for the valuable info. I will buy the book and am sure it will be helpful. When did you start your chocolate business?
TheChocolateman
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
We are still a very young company, but have been able to get going with a usedHilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability to produce more volume.
Short list of equipment
- Book by P. GrewelingChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - It's fantastic and will really help. The latest edition has info on setting upa chocolate shop.
Tempering Machine (Many will say this is optional, but make your life easier & spring for it.)
Depending on if you'll do Ganache, Cream Fondant, Caramels... you'll need different pots, kettles. You'll be the best judge here.
Dipping Forks
Molds as you suggested.
We have used a Square& iPhoneto process credit/debit cards. It works fine.
Discovering that caramel will not stick to buttered parchment paper was a fantastic discovery for us.
a good thermometer or two
refrigerator
fire extinguisher
panning equipment is optional.
Display cases - Refrigeration may be needed
?? Humidity Controlled Display Cases??
a caramel cutter (rolling pin style) is useful, but you can get by with a knife & ruler.
assorted bowls, measuring spoons, cups, scale...
wax paper
Please forgive the disjointed list. Just to re-emphasis the book I listed above has been a great help to me and many others.
Thanks!
Larry
List of Equipment Required for Small Scale Chocolate Business
Posted in: Chocolate Education
Hi to everyone in this forum,
Can someone tell me what kind of equipment, utensils, accessories etc, I would require to start a small chocolate making business ?. As far as i understand, I will need molds, tempering machine. Please suggest.
updated by @TheChocolateMan: 04/10/15 09:43:53
Please help Glassine cups
Posted in: Classifieds ARCHIVE
Thanks! I don't see any pricing, do you happen to know about what they run on average for standard cups?
Please help Glassine cups
Posted in: Classifieds ARCHIVE
Krista, Glerup-Revere has a decent selection of cups available, they're located in Seattle but ship anywhere. glerup.com
Please help Glassine cups
Posted in: Classifieds ARCHIVE
Krista:
I have had great experience with Qualita Paper in California.
Here's the main catalog page . If you scroll down you can see that they offer the cups in a wide variety of sizes, shapes, colors, materials (including foil), and patterns.
Here's the link to the page with the plain brown cups .
Please help Glassine cups
Posted in: Classifieds ARCHIVE
Hi,Where do you all purchase glassine cups? I have been getting some from papermart but lately the quality has been awful. I would like to find some that are heavier dark brown tightly pleated.
updated by @Krista2: 04/07/25 13:00:14
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Clay. The information I received was FAR more than I might have hoped for. And much of the material that you gave me links to took me in other directions that have had me pondering.
The BIG one was "temper or not" and there was enough information to send me back to "untempered" and "experiment more".
Your illustration of the FBM install is graphic! Can't imagine doing one with no experience. Although the FBM people are fantastic supporting with videos and the like!
Thanks again
Colin 
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Colin -
What you're experiencing is pretty common - the general guidelines only go so far. There's something about your process that's unique to your process and you need to tinker and tweak to get to the place that works for you, with your equipment, in your workshop, with your chocolate, with your ingredients.
I was doing an install of an FBM machine last week and it was taking longer than I had hoped. One of the people involved had experience installing production lines for industrial scale filling and boxing of tea bags. Even though the basic machine components were the same from installation to installation he said it took up to three weeks to get all the components installed and tweaked to the point they were working seamlessly together.
I didn't feel so bad that it took me six hours rather than four to get everything on the temperer/enrober running properly. With one exception: we weren't able to nail down the temperatures - quite. It was a custom chocolate blend and it required extra tweaking to get right.
What you do have is more information to work from and a better understanding of the process. You can use that to experiment from a place of knowledge rather than blindly. And that's a good thing.
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you sincerely Clay, Brad and Gap. I totally appreciate your thoughts.
Clay - the articles you have provided are extremely interesting and shed light on a lot more than I had asked for. Fantastic information! Thanks!
One thing I did not share is how I apply the chocolate. I do this by hand and can do up to 70Kg (154lb) per batch in my big pan (although I usually do 35Kg). The Minifie article suggests tempered chocolate for hand panning (I assume that he means chocolate application by pouring) and untempered when spraying. Everyone else is saying "untempered" for any panning.
Any thoughts please? I really can't see how it is practical to pan with tempered chocolate - or at least using a baine marie and seeding which is my only means of tempering at this stage.
I also note that they suggest application at 34-35C which is pretty cold and getting close to the solidification temperature - yet he says that that is where tempering will occur in the pan. This is really important I think as I think I may have forced "setting" of the chocolate resulting in big crystals (ie not type V or VI) and hence grittiness. BUT panning at low temperatures (I tried 36C) results in a greasy result (in milk chocolate) which I assume to be some function of the cocoa butter impacting. Panning at around 42-48C avoids this - but I think from this information I am working too hot.
Brad - your comment about the judges is a fair one. I enter chocolate competitions and frankly panning is the poor cousin against the high-end chocolatiers. And indeed some judges can be as you say. However I have been able to score some golds and even "Best Product from an Emerging Manufacturer" for one product and in an on-line environment where Customers are seeking clues as to quality these do help.
Take a peek at http://www.captainchocolate.com.au to see how I use them for marketing.
But if they are a true reflection is sometimes doubtful. They DO encourage me to lift my game and I get feedback. But sometimes they are downright discouraging and costly too!
Thanks again Guys!
Colin
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Your experience is why I don't enter competitions where the judges aren't actual customers. Some judges have agendas of their own, while others have no clue what they are talking about.
I've only ever used untemperated chocolate, and then a finishing glaze.
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Colin:
This is from the class notes for a class on panning given by the National Confectioners' Association:
COATING PREPARATION
A wide variety of coatings can be used in a chocolate panning operation but each has
their own special requirements. Milk and dark chocolate usually are used at
temperatures of 100 to 110 F. while compound and special coatings at 110 to 115 F. The
coating should be melted and held at the desired controlled temperature for panning
with a heat controlled recirculation to the pans. Untempered chocolate is used for
panning. A flavor and texture difference is observed between panned and enrobed
chocolate products. The lower the chocolate temperature, the faster the centers will
build up in the pans but may be uneven and non-uniform from piece to piece.
Additional time is required to smooth the surface for polishing and glazing. Higher
temperature chocolate will spread more evenly but requires additional time to set. The
blending of milk and dark chocolate can easily be done in a chocolate panning operation
to give the desired flavor and color variation.
Here's the link to the class notes in their entirety.
Also - from Minifie - untempered. (The link is to Google Books and I can't copy and paste from that document so the above is a paraphrase.)
Also from The Science of Chocolate (Beckett) - untempered. (Link is to Google Books.)
Also from Industrial Chocolate Manufacture and Use (Beckett)- untempered. (Link is to Google Books.)
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
I pan coffee beans and other centers. I have always used untempered chocolate which has been successful. It is my understanding that the vibration of panning makes type V crystals thus tempering the chocolate.
However in a recent competition my product was marked down as the judges said that the chocolate was gritty and took too long to melt on the tongue. Of course I was horrified! The suspect was the micron size of the solids and the cocoa butter content but on careful checking both are seemingly excellent.
I was VERY fortunate to be able to communicate with two of the judges and one, who is very respected (they both are) insists that I should have used tempered chocolate.
This baffled me but I took his advice and today did a batch with tempered chocolate. To put it mildly it was a mess. The chocolate became far too thick resulting in lots of "doubles" and was very hard work. And I can't really detect that it's any better.
I am looking at other possibilities but can anyone tell me whether I really should use tempered chocolate? One expert says "yes". Two others and an article I have to hand says "untempered". Common sense says that it's simply too hard to use tempered chocolate when panning.
Does anyone have advice please? DOES the panning process produce type V crystals? So can I use untempered chocolate?
My panning environment is usually around 45-50%RH and temperature 17C (62F) in the room with a bit lower in the pan (as best I can get). I use dark (70%), milk (36%) and white chocolate.
I really thought I had this nailed down but I MUST listen to what these guys say - but it just seems wrong.
Any thoughts please?
Thanks a million
Colin
updated by @Colin Green: 04/11/25 09:27:36
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
Clay
Can you send me a list price for FBM by email. I am based in Ireland.
Louise O' Brien.
l
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
Vladislav -
I will send you catalog sheets.
The cold room should work fine, it's not as productive as working with a cooling tunnel because you have to start and stop the enrober belt.
The machines will be shipped from Legagno, which is just outside of MIlan, Italy.
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
thank you very much for the information. Yes, I will be grateful for the directories and information. Please send to 10477 at mail dot ru
The tunnel while I will not take. I have a big cold room. Confectioners will take the product off the line, laid on trays and transported in a refrigerated room. I think the performance will be less than 1,000 pieces per hour ... What do you think?
Thanks again for your thoughts. I thought.
From what city are delivery equipment?
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
Vladislav --
There are many videos about FBM equipment on their YouTube channel - http://www.youtube.com/user/fbmboscolo
As to the question of what is the maximum capacity of the belt ?
Don't think about kilos of chocolate per hour as the measure of capacity when buying an enrobing system. It's all about the average number of piece per hour you can put through the machine.
Your throughput will depend on the size of the pieces you are enrobing, what's being done after the pieces come off the belt (how they are decorated), how many people are working the line (1 or 2 or more), how well the work is organized, how much experience the operators have working together, the width of the belt, and whether or not you have a cooling tunnel.
An average of 1000 pieces/hr over an 8 hour shift at 5gr of chocolate/piece is 5kg/hr, or 40kg/day or about 1MT/month of chocolate per month producing roughly 18,000 pieces.
Think about the number of pieces you need to produce, not how much chocolate you're using and work from there. FBM's Compatta, with a 12kg working bowl and an 18cm belt can handle the 5kg/hr required to produce 18,000 pieces/month. If you want to produce more than that, I would recommend moving up to a wider belt and seriously consider a cooling tunnel.
LIST prices for FBM tempering machines with enrober belts run from about 11,000 (7kg working bowl, 18cm belt) to 33,000 (60kg working bowl, 40cm wide belt). Cooling tunnels range from about 22,000 to 37,000 depending on width (30 or 40cm) and length (4-10 meters).
I can send you catalog pages via email if you want more information.
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
thank you very much for your response and calculations. It is with great interest I read your posts in this forum. Could you send me a link to the video machines, you have written?
What is the maximum capacity of the belt? The fact that my season volumes may be 3-5 tons per month (range) and I need a reserve capacity. Also I will be grateful if you could inform the approximate level of prices.
Choosing the automatic tempering machine and enrobing belt
Posted in: Tech Help, Tips, Tricks, Techniques
Vladislav:
I represent FBM equipment to ChocolateLife members around the world. FBM introduced continuous tempering technology to the artisan chocolatier market back in 1977 and has been a technology leader since then. FBM was also the first company to introduce all-digital controls on their machines back in 1997.
One thing to consider about enrobing belts is that the actual amount of chocolate you need is relatively small. If you are running 500 pieces per hour through the machine and putting 5 grams of chocolate on each piece, you only need 2.5kg of chocolate per hour. Getting a machine with a working bowl of 24kg that can temper >90kg/hr of chocolate is much more capacity that you can use and it costs a lot more than you should have to pay.
FBM makes machines with 7kg and 12kg working bowl capacities that accept an enrober belt and that cost thousands of Euros less than Selmi machines. All FBM machines are made to order, so you can get yours customized if you want. A common customization is a longer take-off belt. You can also get a device that will sprinkle chopped nuts and the like over the top of your enrobed items.FBM will build and deliver the machine you need.
In order to increase the capacity of your enrobing line you need to increase the width of the belt, not the size of the tank. The FBM Unica (which has a 25kg working bowl) can be equipped with a 25cm-wide enrober belt instead of the standard 18cm belt. This increases the capacity of the system by about 30%. FBM also makes tempering/enrobing units with 30cm (45kg working bowl) and 40cm (60kg working bowl) belts.
I can also offer ChocolateLife members a 10% discount off the list prices on all machines (not including shipping, etc.).