Chocolate Molds
Posted in: Classifieds ARCHIVE
You could also try JB PRince at http://www.jbprince.com/chocolate-and-sugar-work/chocolate-molds.asp
or Chef Rubber ( www.chefrubber.com )
They both havea big selection.
Forum Activity for @Andrea Bauer
Chocolate Molds
Posted in: Classifieds ARCHIVE
There are a handful of good websites where you can find them. I like:
http://www.chocolat-chocolat.com/home/chocolate-molds/index.html
http://www.bakedeco.com/dept.asp?id=347#.UQa67qXhDZs
Hope you can find what your looking for.
-Duncan
Chocolate Molds
Posted in: Classifieds ARCHIVE
Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please
updated by @Christine de Massis: 04/07/25 13:00:14
Anyone have a favorite cacao powder and cacao butter they use?
Posted in: Tasting Notes
Looking for advice on buying good bulk cacao powder and cacao butter. I appreciate any help!
Thanks,
Julie
updated by @Julie MacQueen: 04/20/15 01:15:05
Experience with enrobers
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for your reply. I do certainly think that the continous tempering is better then the halfautomatic versions.The longer take off table would be suitable for two persons working. But it would also get you some more seconds to turn off the belt before anything enrobed can hit the floor.And today I got an email from the FBM factory telling me that they could equip the chocolab with a longer take off table if I consider that.By the way thanks for the video.
Experience with enrobers
Posted in: Tech Help, Tips, Tricks, Techniques
Maya, I know you probably do want only user's opinion, but please let me explain why Chocolab is as it is.
First of all it was designed to face a huge variety of jobs. It is ergonomical in a sense that is not bulky and is made to give upgradable possibilities (mold loader, heated/cooled cabinet). Then operator has a bigger working room for molds, decorations and so on. You can even melt solid chocolate on the left room placed aside of the 12 kg melting bowl.
The difference in enrober's sizes is: - 13 cm for the loading and enrobing section and - 40 cm for take off section.
The question is: how long is the tray you will use to take the paper (and products) off the enrober? And where are you placing it to finish/cooling the product?
About your question "is a longer take off table a big advantage or not" consider that you will need more time to fill it completely.
Then you have also to consider if you are going to work on it with two people or only one!
Is it longer to temper chocolate (do you need more time for the whole cycle) or to enrobe?
The continuous tempering process allows you to keep on working without breaks (you can add liquid chocolate to the bowl while it is tempering and enrobing), the longer takeoff table allows you to put more products on the paper but it requires more time to do that.
That's why we made Chocolab as it is.
So it depends on how you are going to arrange your job and what is more important for you.
I posted this video for you: http://www.thechocolatelife.com/video/choco-lab-enrober
Experience with enrobers
Posted in: Tech Help, Tips, Tricks, Techniques
I have a small shop and mostly sell my handmade pralins.After some years without any machinery I do now look for an enrobingmachine.I've looked a bit deeper at FBM:s Chocolab but also at Dedy 220.Both machines seems capable but has different strengths.The Chocolab has continous tempering but seems to be less ergonomical and the take off table is very short.The Dedy looks more dedicated to enrobing but without the continous tempering.Has anybody used any of these machines and are able to give me some comments in how they work in reality?Is a longer take off table a big advantage or not?Is the continous tempering a big advantage when mostly doing enrobing?By the way, great site and many interesting discussions.
updated by @Maya Choklad: 04/11/25 09:27:36
What to do with all my chocolate?
Posted in: Opinion
I have been sourcing liquor from a few places and playing around with sugar and butter content, along with time in the melanger. Right now there is probably 40 pounds of barred chocolate, some of it more for drinking being it was made with liquor made in the campo in the Dominican Republic with some rural women groups using Sanchez beans or roasting over wood. I still have more than 20 pounds more liquor to grind/conch.
I have always given my chocolate away and being I make it at home, am unable to sell it to the general public. Everyone has very good things to say about the chocolate but I am not completely happy yet with what I am producing. It would be nice to at least recuperate my costs to I can keep experimenting.
Also, I can roll and dip a pretty good truffle and my chocolate cupcakes are the best.
Any suggestions?
updated by @Thomas Forbes: 04/10/15 09:49:59
Raw Cacao product supplier
Posted in: Make Mine Raw ... (Read-Only)
That's an interesting point with regards to different definitions and I suppose there is no reason why their interpretation of raw should be unconventional, they probably think the same of the raw food community's definition of raw 
I wholesale the product so I'm responding to customer requirements who are most likely responding to their customer requirements, who are most likely simply equating raw with healthy. I think as the raw market is going more mainstream, a lot of the new consumers of raw products are buying into a lifestyle and in a time-poor world they are not educating themselves to become discerning consumers... raw is not the be all and end all, and it may not be the best option when all things (e.g. price, taste, nutrient content) are considered. So there's consumer pull for the raw cacao products, and there is also manufacturer pull. I'm guessing a lot of the raw chocolate bar manufacturers see having raw chocolate as good from a marketing persepective. It may not be the best tasting chocolate in the world and it may not be the most healthy treat in the world but it taps into its own niche.
I'd also like to see some more research on the health benefits of raw and unraw and the temperature at which enzyme loss increases for different products, particularly cacao.
Ultimately, it's about helping consumers make more informed choices about what their buying and eating. Organic designation does help in this regard but in some ways "raw" can be a distraction as raw doesn't always equal best.
Raw Cacao product supplier
Posted in: Make Mine Raw ... (Read-Only)
Have you contacted Pacari directly? Are you sure you understand correctly?
It may be as you suspect, that they are using un-roasted beans to make the butter so that's why the consider it to be raw. If they're processing it to 100C then it's not raw by the definition of the raw chocolate community. That doesn't make their definition unconventional, you're just speaking different languages. You are speaking the language of the raw foodist community, they are speaking the language of cocoa processors.
I have a much more interesting question for you - and this is something I pose to everyone in the raw chocolate world when they start asking about cocoa butter: what is the evidence for any negative chemical changes in the cocoa butter that occur during processing at a higher (than 47 or thereabouts) temperature?
You can say it kills "living" enzymes (virtually all raw foodists do say that in my experience) ... but no one has ever been able to show me any credible, independent laboratory analysis of the differences between cocoa butters pressed from the same lot of beans that differ only in the temperature at which they were pressed. And no, neither David Wolff nor Gabriel Cousens meet the standard of credible and independent.
I would love to know if there are differences so I can talk about them knowledgeably, which is why I ask. I personally am not a fan of the taste of most of the raw chocolates I have tasted so, to me, I wonder if my sacrificing my pleasure in eating "cooked" chocolate is worth any supposed meaningful differences in health benefits.
Raw Cacao product supplier
Posted in: Make Mine Raw ... (Read-Only)
Hi Clay,
Thanks for the reply and the two references. I've come across Pacari and I understand they sell the CCN51 variety, are there any providers you know of who supply the Arriba Nacional variety in a raw format?
With regards to the Peruvian supply, we've been offered raw Peruvian cacao butter which when we looked at the processing flow chart shows temperatures of over 110 degrees centigrade in the pressing stage and also 100 degrees centigrade elsewhere but it is still being classed as raw cacao butter. I'm not sure whether this is due to the fact that raw cacao beans are used during the process (i.e. no roasting occurs) or whether it is due to the cold pressing process at the end. I appreciate that there is a differences in the definition of raw but it does seem to me that this butter is definitely not raw with that temperature exposure.
Raw Cacao product supplier
Posted in: Make Mine Raw ... (Read-Only)
Harry:
I believe you can purchase Ecuadorian product in bulk from Pacari - I am not sure if they supply the full range of what you're looking for.
Another source (Indonesia) is Big Tree Farms.
You are in the UK so I don't know how much harder this makes it for you. I can get both Pacari and BigTree products in the US.
Having just spent a couple of days in Piura (I am writing this in a hotel room in Miraflores, Lima), I would be interested in knowing what you mean when you say, "their interpretation of raw is unconventional to say the least."
Raw Cacao product supplier
Posted in: Make Mine Raw ... (Read-Only)
Dear all,
I am looking for a bulk supplier of Ecuadorian raw organic cacao products. I came across this site during my research and have read some interesting and insightful discussions on what constitues raw and the difficulties buying (and sourcing) products which are fully raw. We currently source from Peru and while raw beans and nibs are available, we have been unable to source true raw butter, paste and powder. While some Peruvian companies claim to supply raw products such as butter and paste, their interpretation of raw is unconventional to say the least.
I would appreciate any pointers to companies/individuals who can help us source raw bulk Ecuadorian cacao products or supply us, including cacao paste, butter, powder, beans and nibs. If anyone on the forum can point me in the right direction that would be appreciated.
Thanks,
Harry.
updated by @Harry: 12/13/24 12:16:49
Looking for a chocolate-related charity
Posted in: News & New Product Press (Read-Only)
I'm working on a chocolate 5k in San Francisco and looking for a chocolate-related charity. Does anyone have any advice or know someone I should contact?
A friend & I are building a 5k training program for aspirational runners who love chocolate and like the idea of running or walking a 5k. We are currently building www.WillTrainForChocolate.com , which is not yet 100% complete, but will be ready by early Feb as we partner with a local 5k company called Picnic Dash.
Our goal with the app is to help people train while using chocolates as rewards. We'll allow people to track and share their favorite chocolates as they train for the 5k and training will start in early Feb as they prepare for the March 30th Chocolate Dash 5k in San Francisco.
For the chocolate-themed training and for the event, we're looking for a chocolatier to promote as well as a chocolate-related charity to sponsor (all Picnic Dash 5ks donate at least 50% of the proceeds to a charity).
Please let me know if you have any advice or know anyone I should talk to. And, feel free to let me know if you'd like to beta test the app!
updated by @Julie Price: 12/13/24 12:16:07
FBM United States Distributor?
Posted in: Classifieds ARCHIVE
Hi Clay,
Sounds great. Will do. Thanks. 
FBM United States Distributor?
Posted in: Classifieds ARCHIVE
Brian -
I am the agent for ChocolateLife members worldwide. Please send me a message and I will send you the information you need.
:: Clay
FBM United States Distributor?
Posted in: Classifieds ARCHIVE
Just wondering if someone has a contact for a US FBM distributor? I'm researching possible chocolate equipment to buy for my new business, and need some information. There is no contact information on the Ad page for FBM on this forum.
Any help would be most appreciated.
Thanks.
updated by @Brian Begun: 04/07/25 13:00:14
Cottage Law now available (again) in California!
Posted in: News & New Product Press (Read-Only)
That makes perfect sense.
Cottage Law now available (again) in California!
Posted in: News & New Product Press (Read-Only)
In Utah, as long as the finished product does not require refrigeration, it is allowed.
Cottage Law now available (again) in California!
Posted in: News & New Product Press (Read-Only)
That is probably the case. So if you are doing creme centers, then yeah, that may be a problem. Still this is a huge opportunity. While not perfect, it will give a lot of people a chance to get a home business off the ground, which would otherwise be impossible.
Cottage Law now available (again) in California!
Posted in: News & New Product Press (Read-Only)
As I understand it though - if you use cream then you are using a 'high risk' food and that's not allowed.
Cottage Law now available (again) in California!
Posted in: News & New Product Press (Read-Only)
Thought I'd share this news. Since I'm hoping to start my business out of my house, and save a ton of money on renting a kitchen or trying to find a community one, this news makes my soon to be business much closer to reality.
Just a little background on a "cottage law" for those not familiar. It's a law that allows "low risk" foods (like chocolate or baked goods) to be produced out of a home kitchen and sold to the public. There are several states that have these laws on the books, and California (from what I understand) used to have one years ago. Unfortunately, California tends to overreach and put too many laws/restrictions that tend to be not business friendly.
Well, Gov. Brown signed a law back in Sept. that went into affect Jan 1st. 2013. So now people wanting to start a small chocolate business out of their house can now do so.
http://www.qualityassurancemag.com/california-cottage-food-law.aspx
Here's the direct link to the L.A. Co. health dept. website to register:
http://publichealth.lacounty.gov/eh/misc/CAHomemadeFood.htm
Hope this info helps someone.
Cheers,
Brian
updated by @Brian Begun: 12/13/24 12:16:07
List of Reps and Contact info for chocolate equipment companies?
Posted in: Classifieds ARCHIVE
That's a great start, although I was looking more for tempering equipment, any and all sources I think would be welcome in one spot.
List of Reps and Contact info for chocolate equipment companies?
Posted in: Classifieds ARCHIVE
Here are some links:
Dehulling/Winnower Units from Probat Burns
Mac trader - confectionery, biscuit and chocolate machines
Bauermeister USA Inc. Equipment
Petzholdt-Heidenauer Maschinen- und Anlagenbau International GmbH
http://www.buhlergroup.com/global/en/industry-solutions/processed-food/chocolate.htm
http://www.cacaocucina.com/http://www.brooklyncacao.com/
http://www.schokoma.com/en/index.php
http://www.cocoatown.com/index.php?option=com_content&view=article&id=52&Itemid=59
http://www.lloveras.com/areas/lloveras-chocolate-equipment.php
List of Reps and Contact info for chocolate equipment companies?
Posted in: Classifieds ARCHIVE
Hi all, my name is Brian,
I'm new to the forum, and new to the chocolate business. I'm excited to say that I'm in the process of starting an online chocolate business of my own, focused mostly on chocolate designs, custom as well as a library. Eventually I'm planning on expanding into Bean to Bar production.
Anyway, I'm at the information gathering stage and putting my business/financial proposal together (I will be posting a lot more questions as I go, and as I learn stuff, will try to share as much as possible as well). I was wondering if someone could post contact information for dealers of all the major chocolate equipment manufacturers in one place? Possibly within this post? I thought it would be nice so it would be easier for us to track down. I'm located in the U.S. (Specifically Los Angeles). But, I'm sure it would be great if the info could include dealers from around the world for others to make good use of as well.
Any and all info would be greatly appreciated.
updated by @Brian Begun: 04/07/25 13:00:14
Thinning white chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for that Sebastian. I was concerned that I may alter the characteristics of the white chocolate by taking it that high. Cost and flavour are not too concerning as this is only a very thin pre-coat. Appreciate your help on this.
Colin
Thinning white chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
If you have pure cocoa butter you can't add too much unless it becomes cost prohibitive, or flavor prohibitive. Keep adding until cost or flavor no longer works. Additionally, you can try adding 0.1% fluid soy lecithin.
Thinning white chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I could REALLY do with some help please.
I need to thin down chocolate in order to apply a thin layer to enable me to pan freeze dried products. It holds the center together so I can then pan - which is otherwise impossible.
It's been quite a journey and I have been very sucessful with dark & milk chocolate. I am using the best chocolate I can find - no compound product. It's Sicao which is owned by Barry Callebaut - hard to do much better for commercial chocolate I think. I have even won a gold medal and a trophyfor the end product.
My method is to combine chocolate and cocoa butter ina baine marie and melt them at 45C (48C for dark).Proportions are 66% cocoa butter, 33% chocolate. Then I have been able to temper this by adding another 25% of the total volume with chocolate callets of seed chocolate and dropping to 30 or 32C (milk or dark). This makes a nice thin mix which tempers very well and holds everything together for subsequent panning.
I can hold that in temper easily by staying at 30C for milk or 32 for dark chocolate. It lasts for ages.
Now I want to do the same for white chocolate and I did the same as for milk (only difference is the temperatures - I used 43/30C as for milk).
Firstly the seed callets didn't melt entirely so I had to keep stirring for a good while. Then I got a call and had to leave the job and returned in about an hour. With earlier jobs this would have been no problem as it's easy to hold at the required 30C.
However when I returned the whole thing had gone quite solid! Not at all what would have happened with my milk or dark. I guess it had pretty much tempered but I did think that holding at 30C would have prevented that.
The specs of the milk and white chocolate are very close excepting (of course) that the milk has 11.5% cocoa mass and the white has none. The milk has 4.5% skimmed milk powder too. The sugar, cocoa butter and whole milk powder composition of both are almost the same.
I can't really see what the melting point of the two chocolates are - it's not on the spec sheets. But it can't be far below 30C. Maybe 25-28 - but my temperature is above that at 30C. But I HAVE to stay at 30C to keep temper - I don't think I can increase it anyway.
Am I using too much cocoa butter for the white chocolate?
Any thoughts please?
Thanks sooo much!
Colin
updated by @Colin Green: 04/11/25 09:27:36
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
Sometimes heath inspectors get a bit overzealous and want everything sanitized. Chocolate does not support the growth of pathogenic bacteria and I never clean them unless seasonal molds being put away for next year (chocolate left on these molds picks up off flavours from the air) I scrape them before putting them away and playing around with plumbers-lye jeezus, one accidental episode in the eyes and you will be making brail chocolates. Corn cobb media polishes molds, the italians use this. Just heat befor casting with a hot air gun and do not polish just cast before the thin film cools.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
You can try to use hair dryer to clean de molds with high F winds.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
Use these instructions. You can use these cleaning agents for Lexan & Polycarbonate.When Lexan sheet is first installed, glazing compound and masking paper adhesive can be easily removed by applying naphtha (VM &P) or kerosene with a soft cloth, followed immediately with a thorough soap and water cleaning. DO NOT USE GASOLINE. Adherence to regular and proper cleaning procedures is recommended to preserve appearance.Washing to minimize ScratchingWash Lexan Sheet with a mild soap or detergent (e.g., Joy** dishwashing liquid) and lukewarm water using a clean sponge or a soft cloth. Rinse well with clean water. Dry thoroughly with a chamois or moist cellulose sponge to prevent water spots. Do not scrub or use brushes on these products: their coating is UV-resistant, not mar-resistant.Fresh paint splashes, grease, and smeared glazing compounds can be removed easily before drying by rubbing lightly with a grade of VM&P Naphtha or isopropyl. Afterward, a warm final wash should be made, using a mild soap or detergent solution and ending with a thorough rinsing with clean water.Minimizing Hairline ScratchesScratches and minor abrasions can be minimized by using a mild automobile polish. Four such products that tend to polish and fill scratches are Johnson Paste Wax, Novus Plastic Polish #1 and #2 (Novus Inc., Minneapolis, MN), Mirror Glaze plastic polish(m.G.M10 Mirror bright Polish Co., Pasadena, CA), and Plexus* (B.T.I. Chemical, Aguora, CA). It is suggested that a test be made on a sample of Lexan sheet with the product selected and that the polish manufacturer's instructions be followed.Some Important "Don'ts"- DO NOT use abrasive or highly alkaline cleaners on Lexan sheet products.- Never scrape Lexan sheet products with squeegees, razor blades or other sharp instruments.- Benzene, gasoline, acetone, or carbon tetrachloride should never be used on Lexan sheet products.- DO NOT clean Lexan sheet products in hot sun or at elevated temperatures.Compatible Cleaners for Lexan Sheet ProductsThe following cleaning agents have been found compatible with Lexan sheet. The manufacturer's recommendations and instructions should be followed.- Joy**- Freon T.F.- Palmolive liquid***- Top Job**- VM&P grade Naphtha- Windex with Ammonia D****Paul
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
I had a health inspection in Chicago last year, and when the inspector asked me how I sanitize my molds (I don't; I never use water or cleaners), I showed her photocopies of instructions on mold care from 3 companies and 3 textbooks that all said absolutely not to wash them. She was fine with it after all that...
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
Hello Everyone
So I get some free moulds a few weeks ago. I was very happy about this. After getting them home I found a lot of little black specks in the detail parts of the moulds. The moulds were outside in a storage unit.Are these dark specks normal? Meaning left over chocolate ad someone did not clean these out very good?I took Q-tips and paper towels to the moulds after runing through the dishwasher.Some of the dark spots came out but some did not. I am not sure if they did not come out due to not being able to reaching in to the small detailed space or if the areembedded in the mould. Does any one have a better way to get in to these small spaces with out scratching the mould? I have add pictures. Please tell me what you think. I only ask because I would never put chocolate in it for someone if Iwould not eat out of it my self.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
I tried this method for nearly a year and every single piece of chocolate came out of the molds looking like there were finger prints all over them. Mind you, I followed this method, polishing them with cotton cosmetic wipes, and could never get a perfect shinny result. Long, frustrating story, short, I rinse them in hot water and then I put them through the dishwasher. Now, every single molded piece comes out with a perfectly bright shine. Spotless. No finger prints. Just gorgeous! So all this talk about not putting molds in the dishwasher certainly doesn't hold-water in my experience.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
If you are just using chocolate in the molds and not egg products, then there is no need to. Some health inspectors need to be educated with regard to the risk of chocolate as a confection (almost zero). Your inspector probably just doesn't know.
I just went through a thorough inspection of a new store with a health inspector who wasn't familiar with chocolate.He looked at the solid chocolate in my tempering machines (the bloom kind of looks like crystally mould), and asked how often we wash them. I told him "We don't." He was very surprised. I then had to explain to him about water and chocolate, and the moisture content in chocolate not being conducive to pathogen growth. After that, he was fine.
If you still have trouble, go over your inspector's head and get the straight goods from his/her supervisor.
Having said that, maybe your shop is so messythat they just said "this guy's a pig and needs to clean EVERYTHING." (not that I'm saying you're messy. I just don't know.)
Cheers.
Brad
Hope that helps.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
My local health dept. is great when it comes to this, they know their stuff and don't bust my chops about not sanitizing my molds. Once the chocolates are out of the molds I put the molds into my warming cabinet and then wipe out the excess chocolate, then use cotton cosmetic wipes to shine them and they are ready to use again. The health dept. is fine with this method. If there is something stubborn stuck in the mold such as caramel I run it under hot water and dry it quickly as to not leave water marks on them.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
I contacted the manufacturer of my polycarbonate molds, and they specifically said DON'T put them in the dishwasher . . . now what?
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
I'm interested to hear replies, too. My health department expects everything to be sanitized in a dishwasher, with temperature sensitive stickers to prove that the water got up to 160F. But I also keep reading that you should never wash molds, etc.
Cleaning Molds
Posted in: Tech Help, Tips, Tricks, Techniques
Suddenly my health department wants me to clean and sanitize all my molds between uses.
Do you guys do that?
Does anyone know of any regulations from any health department anywhere that covers cleaning chocolate molds?
We have in the past cleaned them when there is cross contamination or anything other than chocolate on them,
and I have always been told never to put them in the bleach water.
I've seen some employees sanitizing a few molds before I stopped them, and I don't see anything going wrong with those molds. Is that an Old Wives Tale?
updated by @Matt Carter: 04/11/25 09:27:36
San Francisco this weekend
Posted in: Travels & Adventures
Hi,
I am headed to San Francisco this weekend...Any suggestions on Choco Shops or like places I should visit? I am an up and coming Chocolatier in Tennessee, and looking to do some research while in CA. Thanks for any input!
Patty
updated by @Patty Pieper: 04/10/15 10:06:36
piping caramel
Posted in: Tech Help, Tips, Tricks, Techniques
There are a lot of great recipes for caramels that can be piped, but if what you want is chewy that might be a little more difficult to pipe.
Another place to look is Jean-Pierre Wybauw's books. My only "problem" with his books is that the flavors of the recipes are definitely old school and tend to be sweet. The techniques are really dead on, though.
And you are on the right track - caramel texture is as much a matter of temperature as it is of ingredients list. I have a recipe (uses sweetened condensed milk) that I make that can be quite soft at room temp but when I let it cook another couple of degrees it's a very different animal. I tend to make it thick/chewy and then warm and soften with cream to get the exact consistency I am looking for.
piping caramel
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks much. I have his "at home" book, but I will take a look at the pro one.