Forum Activity for @Kerry

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Yup - I like the foam best with deli wrap around them to make the snobinettes.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I've used Clay's snobinettes technique for years, but wrap the plastic around soft foam rubber fingers, I cut them to size and shape. They collapse easily making it easy to remove. Also, if you want high gloss on the surface, dip the plastic wrapped cork or foam as described, then loosely wrap again with more plastic.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Would you consider making your own cups or spheres with your permitted chocolate? Molds are certainly available to make them.

Trouble with dipping cold centers - they expand as they warm, the chocolate contracts as it cools, and you'll get more pieces with 'caramel worms' than pieces without.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Brad, I think between Clay and yourself you have given me some food for thought. I am going to try the silicon molds and the cork "molds" and find out what works for me. I think the silicon molds sounds like the easiest way to do it.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay, yes the only "allowed" was just a joke on myself as my partner hates Callebaut that I have been using and now I am only "allowed" to use Valrhona. I love the idea of the wine corks and I will start collecting them from family and friends (it may even give me an excuse to drink a little more wine!)

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Super easy solution. We make 100's of them every week.

Purchase the Pavoni silicon spherical molds, and pour the warm liquid caramel into them. Put them into the fridge to harden, and then pop them out of the molds while still cold and firm and dip them. The caramel inside will soften at room temperature, but be held in shape by the chocolate shell you've just created.

Some will crack for sure, but just dip them again, and all is good.

Cheers

Brad

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

You are only "allowed" to use Valrhona?

You can certainly experiment with chilling the caramel but I think you will find it very hard to work with. Looking to make the caramel firmer, while the same flavor, is probably your best bet.

Using molds is not an option? Have you tried making snobinettes? People make those with wine corks covered in plastic wrap. Dip that in tempered chocolate, let harden, then remove the cork and plastic (carefully). You now have a "cup" that you can fill with liquid caramel ... and cap if you want or not. Great thing about this approach is that the "molds" are really cheap.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the reply Clay. I think I did not make myself clear. I know about the pre-made truffle shells, but the problem is that in South Africa, unless I want to use very inferior quality and not the Valrhona I am using, I have to import them. There are only one importer, that I know of, in South Africa at the moment that imports Valrhona and I cannot afford importing the shells at this stage. I am not allowed to use anything but Valrhona. This is why I am trying to get another solution. I have no problem with using pre-made truffle shells if only they where not so expensive in South Africa.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

There is another option to consider, which is pre-made truffle shells. Pipe your caramel into those then cover the hole with chocolate. Let the plug harden, then dip.

There was a very long discussion on this recently, the consensus being that it's a pretty common thing to do and it makes sense to use the technique where it makes sense. There are some very big names that got their start using pre-made shells and filling them. Vosges is one. They may still be doing it, though my guess is that by now they are using a one-shot machine due to the volume they produce.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I have a caramel center that is very soft. It is very tasty so I would love to keep it as it is, but it is impossible to dip. I do not have the means to use truffle shells at the moment.

I was wondering if it will be possible to dip them by hand when they are very cold and hard. I know the shell will probably crack, but I was wondering if I do that and it turns out more manageable for a second dip if I will not be able to keep it as is.Will the fact that the first dip screws up the temper of the chocolate result in problems with the second dip?

If it is not possible I will have to change the recipe.

updated by @Magrietha Hendrika du Plessis: 04/11/25 09:27:36

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Sometimes geeking out is just good for the soul. I remember talking to Cook early on and all their DIY gear they were making. It's one reason I was so endeared to them being a tech-rat myself. While they may not bean-to-bar in one factory, as I understand it they still have control from the start to the finish across a number of locations/regions.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar - this beer company are ahead of you in that idea, check out this: http://www.tui.co.nz/default.asp?s1=Beer&s2=Tui%20Blond%20Lager

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Saw the video Clay. I also noticed a huge moulding machine in the link I posted. In any case, I would never rely on my Iphone to mouldridiculous amount of chocolate, Without having the human eye/tonguechecking the end product.Price aside,i think it would be useful to operate SOME machineries i.e: temperatures on tanks, cameras, lights, tempering machine...Leave therest to us humans.

Now that Bradunfolded the wraps on the cost of such project,I find it ridiculous to invest in such a thing. My god! 7 figures?! I'd rather hire exotic scandinavian models to operate my factory.Hahaha!

Thanksguys!

Omar

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Sorry for the confusion. My software does NOT control the equipment. Yes Clay, it is strictly POS / Management / Decision Support software.

While it is feasible to invest in the equipment to process batch-style chocolate, from an artisinal standpoint it doesn't make economic sense (at least in my opinion). The central control panel, custom software, hoppers, tanks, loaders, piping, pumps, servo motors, refiners.... Wow... BIG $$$ Thebreak even pointon a system like that would likely top the 25 year mark compared to a hired and properly trained staff member. I bet a system like that could easily break into the 7 figure mark -verypricey considering you could hire a pretty dedicated worker bee for $60k per year, and still pocket$60k per year on the 12% interest you could get for leavingthe 7 figures sitting in a decent annuity investment.

That kind of system enters the realm of competing with the Cargills &Callebauts, of the world I would say....

Cheers.

Brad

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar:

Did you see the writeup/video on the app on the Apple site? Like many aspects of the Tcho story, I think there's a little misdirection going on here.

Timothy talks about automating the lab - which is all small-scale machinery. That I've seen.

To the best of my knowledge, the only machinery in the actual factory that is controlled remotely by iPhone is the depositor. As they don't roast/winnow on the Pier any intimation that they're controlling the entire process, bean to bar, on Pier 17 is misleading at best.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Brad -

A bit of confusion, perhaps. You wrote this software to run your business (i.e., a customized ERP program that does inventory, POS, etc.). Does it also control the machinery? That's the question I think Mark is responding to below and the interest of Omar, the OP.

From previous comments you've made about the value of investing in high-tech equipment on the manufacturing side (e.g., digital probes in roasters), my guess is that your application is strictly a management application, not a process control application.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Hummm.... I don't know about all this.

While this may have helped you Brad, what happens if/when the machines start acting on their own? I.E. breakdowns, wrong, incorrect or fluctuation problems. Not to mention, uh, cough, who's doing and checking the roasting/winnowing/baging/grinding (pouring the beans into the machines, taking them out, pouring the nibs into the melangeur, adding all the other ingredients, conching, tempering, etc...) Really? The roast is dependent upon constant checking...

Shawn had many problems with his tempering machine and it took a while to get it. But you know, these problems happen all the time.

We are talking about machines here...

Tcho seems to be run by nice guys but, really? Apps? Come on, give me a break. Chocolate making is an art as well as science, dependent upon many factors that take A REAL LIVE PERSON during all aspects.

I'd be interested in hearing how this actually works out.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

For 3 years now, Choklat has been run exclusively using a web application written in HTML/Javascript/ASP and SQL Server. The benefit of this is that I can be travelling anywhere in the world (or playing in the mountains), and can be in complete control of my business.

It is ultimate freedom, but at a price. As a software engineer turned chocolatier, I wrote the software myself, so there were no out of pocket expenses. If I were to bill my time for the system, it would have been close to $100,000 based on my standard bill rate multiplied by the number of hours it took me to design, write, and test the software.

Hope this answers some questions.

Brad.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

I am not sureto what extent we can rely on an application like this and I do not know if its cost is worth it, however,I think the point is more control over your machines. When you have lots of machine to operate, it's useful to have alook at themin one organised screen.For example, instead of walking around checkingthe temperature of eachtank, you can instead be in one place. How much time will this save you?The principle is similar to installing cameras in your factory. You can evenmake sure everything is under control while having dinner at home with friends. Instead of hiring someone,I'd rather save my money. How many times did anyone of us forget the lights of his kitchen on?

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

I was in San Francisco and visited their shop. I peeked into an area, which I figured was a production facility, only to find a huge empty room w/ a few cars parked inside. A chocolatier in Berkeley told me they're using a chocolate liquor to make their bars and not producing it in house. I do, however, like the images I've seen of their scrappy small-batch lab. I'm just wondering why some trusted person can't be hired to operate the machinery, if the owner is always away from the plant?

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

What I find fascinating about this is that they invested a boatload of money on projects like this one that were not on the critical path of actually making chocolate. Despite what they may say, they are not making chocolate - bean-to-bar in the factory.

So, while it may be cool, what's the point?

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

TCHO chocolate controls their factory by using an application on Iphone. I find this super cool. What do you guys think? I wonder how much money didTCHO pay to get this app designed for them. Check out the video.

Cheers

http://gizmodo.com/5775123/a-look-at-tcho-the-iphone+controlled-chocolate-factory

updated by @Omar Forastero: 12/13/24 12:15:15

Anyone know what happened to Cocoaroma Magazine/Alexander?

Posted in: News & New Products Press

No, but I had been wondering the same thing

Anyone know what happened to Cocoaroma Magazine/Alexander?

Posted in: News & New Products Press

Lusting for another issue...
updated by @Melanie Boudar: 03/11/26 06:20:34

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Tom,Thanks for the comments. You suggestion is well taken and I will add captions during then next revision.RegardsJim Lucas

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Jim,

Congratulations on your "Certificate of Excellence" and very nice job on your website. I like the use of donkeys. I never see donkeys in Nigeria, just motorcycles.

May I suggest you annotate your slide show? It would help it come to life.

Best,

Tom

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Thanks for the link Jim. Good to see pics of the place and processes.

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Clay,

Good to hear from you. In 2012 Brazil will host a Salon du Chocolat in Salvador rather than the regional show in Ilheus. The details escape me at this moment but I'll send information later. It would be a pleasure to have you visit our farms and bring friends.

Jim

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Jim:

When is the next cacao festival in Ilheus? June 2012? Let's see if we can organize a group of TCL members to join the celebration ... and visit the Fazenda Venturosa.

:: Clay

Check Out My Newly (Revised) Web Site

Posted in: Allow Me to Introduce Myself

Wehavelaunched a new web site and includes a series of photos that accurately reflect the daily life in a cocoa farm. The facility and personnel are well qualified to produce world class Superior cocoa beans. In 2010 our farm, Fazenda Venturosa, was honored to receive a "Certificate of Excellence" at Salon du Chocolat in Paris. We have been invited to participate in the 2011 event and it will be our pleasure to visit with you at the Brazilian Exibit. It should be a great opportunity to get to know Brazil's cocoa beans and the producers. Look for Lola Lucas, she will be happy to host one and all.

www.bahiacocoabean.com.br

updated by @Jim2: 04/09/15 10:01:59

Business plan

Posted in: Allow Me to Introduce Myself

Hi Karim,

I took one of ecole chocolat's online courses. They do have a business oriented course. Here's the link. The school operates from Vancouver so you will get all info regarding laws and limitations...

where are you planning to start your franchise?

http://www.ecolechocolat.com/chocolate-business-plan.php

Omar

Business plan

Posted in: Allow Me to Introduce Myself

I am looking for a sample business plan to start upa chocolate franchise in Canada.I would really appreciate any help I can getin this arena.
updated by @Karim Kaba: 04/13/15 07:05:30

looking for glassine paper for lining boxes

Posted in: Classifieds ARCHIVE

Valerie:

Try this source . I am not sure what their minimums are, but it looks like they cut to order. It's acid-free and archival, so probably food contact safe, but you'll want to check to make sure.

looking for glassine paper for lining boxes

Posted in: Classifieds ARCHIVE

I'm looking for glassine paper to line chocolate boxes and for such a popular item I'm not finding it through any of my chocolate box suppliers. Does someone have a source they could share with me?

Thanks,

Valerie

updated by @Valerie: 04/07/25 13:00:14

Decoration for moulded chocolates...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lana,

Thank you for your feedback. It's great to hear that it might not be all that hard after all. I'll start practicing the technique you suggested.

Thanks.

Decoration for moulded chocolates...

Posted in: Tech Help, Tips, Tricks, Techniques

This looks like a line of dark chocolate to me and not a colored cocoa butter. Use the same technique described by Lana.

Decoration for moulded chocolates...

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Kris Schoofs: 04/11/25 09:27:36

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Posted in: Opinion

Is this forum still public. I can't find it on your site.

Thanks, Skeet

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Posted in: Opinion

Thank you Marie! I remember running across this site when I was researching in the summer but forgot when I'd found it. I'll check it out.

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Posted in: Opinion

Our Ecole Chocolat graduates have been posting their experiences with their tempering machines in our Tempering Machine forum which is also open to the public. We thought you might like to know about the existence of this very specific forum. Our graduates find useful information here about various Tempering Machines to help them make decisions about purchasing equipment.

Also wed love to have you share your experiences by simply logging in using the instructions on the Forum header. We never use that login list for anything other than the forum so there are no worries that you will receive any other information from us.

Check it out at http://www.ecolechocolat.com see the link to the Chocolate Tempering Machine Forum under Resources in the top of the right column menu.

Marie,

Program Coordinator

Ecole Chocolat

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Posted in: Opinion

Hi, Christine ~ No. I've got the Delta. Would love to know if anyone has used it yet. Enjoyed meeting you earlier in the year at the Fancy Food Show - I think you were doing a showcase at Crate & Barrel or Pottery Barn? I'm the one whom you inspired after the Chocoholics Tour of SF. Hope the business is doing great!

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Posted in: Opinion

Anybody used theRevolution (Rev) 3Z Chocolate Tempering Machine Temperer? If so, did you like it? Thanks! Christine

updated by @Christine Doerr: 04/21/15 09:15:21