Tempering
Posted in: Opinion
thanks to all of you i standardize the tempering process for my chocolate. thanks again for yoursvaluablereply.
Forum Activity for @Bindiya sharma
Tempering
Posted in: Opinion
Everything depends on how you want to arrange your work with chocolate (some time everyday or a couple of day per week and so on). Do you need tempered chocolate always at your disposal?
Do you want also some operative helps from the machine? Or does it have to be a well tempered chocolate source?
Do you have only chocolate products or other kind of product that you could vary throught chocolate use?
Your plans and habits and perspectives normally decide which is the most suitable machine (and kind of work)
Tempering
Posted in: Opinion
It depends on do u already have one machine or do you wish to buy one, each tempering machine works on different systems even though the basic principle is same. Need more clarification about what type of machine you prefer, how much quantity you wish to process, and wat do you going to do with the tempered chocolate like, moulding, filling, enrobing........ And what type of chocolate u work with....????
, just be sure to have a "mother" in case you heat the chocolate too muchTempering
Posted in: Opinion
Can anybody suggest me best method for tempering of chocolate
updated by @Bindiya sharma: 04/12/15 09:22:48
Tall chocolate moulds
Posted in: Tasting Notes
Hi, I have just joined chocolate life. I have just started up my chocolate business and I would like some advise where can I buy a pyramid mould that is 8 inches high or how can I create this? Please help.many thanksAnnie
updated by @Ani: 05/06/15 08:34:38
Should a chocolate show that is for the public be affordable to attend?
Posted in: Opinion
I was looking to see when the salon du chocolate show dates are for 2012 for New York City and to see what it would cost and the charge was on line $35.00 and at the door $40.00.
That bothered me for I think it should be more affordable, besides paying to get in one also needs to bring money for the chocolate that is being sold there. I think maybe $25.00 would bea better price. What do others think?
updated by @Adriennne Henson: 04/18/15 14:46:04
Chocolate Education. What is best?
Posted in: Opinion
The National Confectioners Assn has Several courses, one (I believe) that is for bean to bar instruction. I believe they also run a 2 week all-inclusive class. Check their website frequently for schedules.
Chocolate Education. What is best?
Posted in: Opinion
I'm also in the same situation. I found the courses from ecole but I'm not sure what to take for my first course. I want to make chocolate with flavor, not truffles in the beginning, but maybe using moulds. I'd like to eventually make chocolate from bean to bonbon so where should I start?
Chocolate Education. What is best?
Posted in: Opinion
You certainly wouldn't want to take a bakery course if you want to do chocolate. My husband and I started with a little dipper and eventually had a store. We were mostly self taught. We did get the name of a woman in PA who would teach us for a few days in her home. Then a year later she came to our store for a few days.
That was back in the early 90's. My husband is deceased. I am just starting a business again and am enjoying it.
The Cargill Co. in Lititz, PA, (I might have spelled that town wrong), has a three day chocolate course for those wanting to start a business. Two days are classroom and then one day of hands on. The hands on is simplistic if you've been making chocolate, but you can pick the experts brains.
I found the class room days to be very interesting.
Chocolate Education. What is best?
Posted in: Opinion
Lici...You sound like I sounded years ago. There are careers to be had in chocolate...they are fun, rewarding, fulfilling and possibly best of all, recession proof! I think it's a shame when a person has a passion for something and fails to follow their dream and their gut. So many 'woulda, shoulda, coullda's' out there! I am part of a chocolate business, a relatively new franchise that offers chocolate making along with a variety of other experiences in chocolate and other revenue streams that might be just right for you. You may want to check out www.tastyimage.com and get some information on starting a career in chocolate that way. If not, I think ANY business with chocolate is a winner and positive step on a path to a new life! Best of luck to you and your new, smooth and creamy decision!
Chocolate Education. What is best?
Posted in: Opinion
I know Callebaut has The Chocolate Academy in Chicago, you can definitely find a class or 2 there with your skill.
http://www.chocolate-academy.com/us/en/calendar?country=us,oper=detail%2CcourseDate=722%2Ccourse_academy=21
Chocolate Education. What is best?
Posted in: Opinion
Personally, I don't think you need to go to culinary school. You will spend more time there on baking and things other than chocolate work. It sounds like you are already competent in tempering and the basics so I think you'd be better served by taking morespecific advanced chocolateclasses. Chef Rubber is a good place to start but I haven't seen any classes on their schedule lately that are for a more advanced "hobbyist" (as I suspect you are). If you have the time and funds to travel I'd keep aneye on the class schedules for Notter in Florida as well asThe French Pastry School in Chicago. In particular you should consider the class taught in Chicago by Jean Pierre Wybauw. It runs about 3 days and you will learn a tremendous amount from him. It says the class is for professionals but you would betotally fine since you have experience. I think the idea of a localinternship is a good one as well - do it at a place where you like the product or is in line with what you envision our products to be (i.e. same quality or look)
Chocolate Education. What is best?
Posted in: Opinion
You have Chef Rubber in Vegas that offers courses taught by some of Las Vegas's top chocolatiers. I also like your apprenticing idea. Find out if you really like it as a profession.
Chocolate Education. What is best?
Posted in: Opinion
So I call myself a hobbyist but my husband believes I could potentially create a business out of my chocolate love. I have been teaching myself for about three years from books, a little youtube, and DVDS.I live in Las Vegas and in town I have a few options to take classes but they range from $500 at the community college to 2,000-3,000 for a series of classes with major chocolatiers. I have a friend who is a baker who feels that if I am serious about chocolate I should go to culinary school for baking. I am told that apart of many baking programs there are chocolate classes. I am not really interested in baking however just chocolate.
At this point I feel that if I had some training I would love to do something with my chocolate passion. But I am not sure what is needed. Is it better to go to culinary school and as my friend put it "get a full rounded education" or is it enough to take a few chocolate classes. The other idea I had was maybe convince a shop to take me on as an apprentice. I am willing to do the work to learn but what is the best way to go about it if I want to eventually be a professional chocolatier?
updated by @Lici D: 04/09/15 11:16:17
Tempered Chocolate over Untempered
Posted in: Tech Help, Tips, Tricks, Techniques
This is definately going to brand me as a "newbie"...
Is there any particular reason why I can't pan tempered chocolate over untempered?
I ask as I am still struggling with freeze dried strawberries. I have been dipping them in tempered chocolate and setting them aside for later panning. The panning process tempers chocolate (I am told...), hence "Tempered Chocolate over Untempered".
Dipping in tempered chocolate is a hassle.
- I have to temper it in a Bain Marie - time and effort
- I have to hold it in temper for the duration - several hours of working
- When the finished product cools I have a flat spot & hard, shiny chocolate. So when I eventually get to panning it I get doubles from the flat spot and the hard, shiny chocolate has to be rounded off (from the flat spot and pooled chocolate).
If I could simply dip and cool and then pan I'd save lots of time and effort and the chocolate would be softer for the pan.
However I am told that I can't pan over untempered chocolate - I think because it will bloom.
I am questioning this but does anyone have any thoughts before I waste more time and maybe product trying it out?
Thanks!
Colin
updated by @Colin Green: 04/11/25 09:27:36
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
Try Living Cookbook, it is easy to use!
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there,
i did have a look into it, it seems a easy to use thing. you just need to type a recipe and it will calculate the whole NV. unfortunately Cocoa bean, mass/liquor/butter are not on the preloaded list!
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks!
I'll be checking it out
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
I haven't used it myself, so i can't comment on how good it is or anything, but i know people who have used this:
http://www.foodstandards.gov.au/foodstandards/nutritionpanelcalculator/
Might be worth checking out
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there,
this is an interesting one, hope someone can help! having a software that can calculate standard value could be very interesting!
Best of luck!
Nutritional calculator
Posted in: Tech Help, Tips, Tricks, Techniques
One of my customers wants nutritional information on all the packaging of our bars (12 varities).
I do not bode well with computer programs in general, but have an old "mastercook6" program. It is, alas the last "mastercook" that came with an actual instruction manual, and I will not purchase nor down load any program that does not come with an actual, paper, instruction manual. I do not bode well with computer programs.....................
The M6 gives me all of the nutritional information EXCEPT "sugars" or grams of sugar in a serving, and this is one of the criteria the customer wants.
Does anyone know of a program that will give me this information?
updated by @Edward J: 04/11/25 09:27:36
Questions for Bean to Bar Production
Posted in: Tech Help, Tips, Tricks, Techniques
I have some basic questions about cacao production and pricing for organic beans. Please see below, any help would be greatly appreciated.
+How long does it take for a Criollo plant to mature before harvesting?
+Does the amount of cacao harvested change over time, if so by what percentage? (i.e. less when younger more when older?)
+Do you know what the standard price per ton is for organic cacao beans? Does it change per varietal?
Thanks.
Matthew
updated by @Matthew Runeare: 04/11/25 09:27:36
Can Anyone Suggest a Reliable Manufacturer of Polycarbonate Moulds in China?
Posted in: Classifieds ARCHIVE
Hello. Did you get any information on this topic??
Cheers
Andre
Can Anyone Suggest a Reliable Manufacturer of Polycarbonate Moulds in China?
Posted in: Classifieds ARCHIVE
Hi
I am looking at purchasing custom made polycarbonate bar moulds. Has anyone purchased these from China and if so, what experiences have you had?
The moulds are to go on a moulding plant, so they need to be fairly tough.
I would appreciate any information.
Many thanks
Natan
updated by @Natan Nadas: 04/07/25 13:00:14
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Conching would be better for removing acidity while maintaining the body and soul of chocolate, though you can go to heavy on that also, in my experience.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
No i didnt request them washed. Yes acidity was reduced but so was the body and soul of the bean, the difference is drastic. I dont know whether there would be such thing as a light wash. I am not sure why the difference is so great but i can have a go. The washing occurs before the drying and removes the left over mucilage. I would say the mucilages presence is very important for flavour development in the drying process, not only keeping compounds present but also keeping them in the bean, the coating is a lot thicker and harder with the mucilage. Once washed off the shell of the bean is paper thin and a lot of the compounds would be lost easily, i think. These beans are on drying racks on the equatorial sun for many days. I think of the left over mucilage as a marinade.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
So Tom, suppose you had some beans that were too fruity, which has sometimes happened to me. They probably weren't fermented well. In your experience would a light wash get rid of a little bit of the acidity?
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
That's a little bit more than a patent for simply washing, it's an alkali treatment, claiming to reduce FFA's. Of course treating high acid materials with alkali reduces the acid 8-)
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Ha ha yeah, I would recommend it in that case, but as you say why would you.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Interestingly ADM received a patent in 2011 for washing cocoa beans to improve their "quality". Perusing the patent, it appears no small amount of effort was directed in this endeavour so it fairly represents the state of the art. But the beans subjected to this treatment were full of mould, toxins, contaminants, etc. I don't know why they would be considered for use in chocolate production in the first place.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Since it has come up again, I have had the opportunity now to work with beans washed and unwashed from the same stock. Washing is bad for flavour, very bad, it removes all the fruitiness and volatile acidity and you just end up with a very basic chocolate. BAD! Do not wash beans after ferment.....EVER!
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
There is little technical advantage to washing post fermentation, and as jim notes, there are logistical reasons as to why it'd actually be dis-advantageous. You can certainly do this, however you'll get the same result as you would had you not done it, from a finished product standpoint. Depends if you want to create more work for yourself or not.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
I've followed this discussion with some interest. To date, there seems to be no compelling reason to "wash" beans after fermentation is completed. However....a very real reason for notmaking this effort is WATER. Our operations are conducted far..far...from the "city main" andwater supplies have to be created by filtering and treating water that is taken from a river that flows through our farm. This commodity is costly and bean baths would surely create a waste stream that would have to be managed.Seems like we are adding costs to a product that currently borderlines on negative profit. Unless it enhances the quality i would givea thumbs down!
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
From a theoretical point of view washing the beans with water after fermentation is complete shouldn't effect the taste. When the fermentation is complete, the pulp has no more functional use. If, however, the beans are washed before fermentation is complete, the taste could definitely be effected (perhaps more bitter, and the taste would be less complex).
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Tom, I've seen a setup to do this in Piura here in Peru but haven't seen any results. It was basically a large upright rectangular wood chamber that they would fill with beans and pressure wash with water from a tank. they said that it makes the beans more attractive and easier to dry, but no beans were in process when i visited.
unless you wanted to do rawunroastedchocolate, then i'm not sure i see the benefit. is winnowing a problem after roasting? I'm more of a bean guy and less of of a chocolate maker but when i have made chocolate the winnowing is not a problem after roasting. I can definitely see where shells that separate easily could be a problem in shipping. After my beans go from campo to city to port to boat to port to city to factory they need to be tough to get there unbroken. I have to be real careful about not letting them get too dry on the dryer bed or they can crumble in transit. my understanding is that the processors want whole beans to roast and not raw nibs.
as for flavor or aroma loss, i don't know. maybe taking away any part of the natural organic material results in a lessened flavor potential? No experience on that front.
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the refs Steve, i will have a read
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Tom,
Historical sources offer mixed opinions about washing fermented beans; there does not seem to be a good/bad consensus. The benefits of washing are a cleaner break (which you have seen), and faster drying which is good for limiting mould. The disadvantages are a more fragile shell which can be more easily damaged during handling, and deterioration of aroma although this influence may vary with cacao variety. Also in some cases growers may find no economic benefit to washing if they are not compensated likewise for their efforts. See Cocoa (Hall, 1914) p. 212 for a discussion.
http://archive.org/details/cocoacons00hallrich
Also, see Cocoa: cultivation, processing, analysis (Chatt, 1953) p. 95 for a specific reference to Samoan beans as having good results with washing.
http://babel.hathitrust.org/cgi/pt?u=1&num=95&seq=115&view=image&size=100&id=mdp.39015002015454
Washing Beans after Ferment
Posted in: Tech Help, Tips, Tricks, Techniques
Here is another technique I see a little of in cacao processing, mainly in cacao I get from Samoa and Fiji. So what they do is wash the beans with water after ferment has compeleted to get the pulp off, then they dry. This results in a shell that is super easy to winnow away. Does anyone know how this practice influences the flavour of the resultant cacao. Is this a bad practice or good practice. Anyone had any experience or care to comment?
updated by @Tom: 04/11/25 09:27:36