Forum Activity for @Ruth Atkinson Kendrick

Questions about using a wheel based tempering machine with enrober

Posted in: Tech Help, Tips, Tricks, Techniques

Yes, I have one. To change over is a real pain! I bought an extra pan, but never used it. The enrober is designed to remove and clean after each use. I do this twice a year. I leave it in place, which makes adding chocolate a bit of a problem. I always keep dark chocolate in it and feed it with tempered chocolate from another melter. It is certainly capable of tempering, but I usually don't have the patience. For the price, it has been a good machine. It does a good job, and it is not too pricey. Get some training, because there is no operators manual. If I had the money, I would buy a Selmi.

Questions about using a wheel based tempering machine with enrober

Posted in: Tech Help, Tips, Tricks, Techniques

I have not had any experience in using these machines and wondered if someone could explain how the chocolate is changed over. For example, I use two different kinds of dark, and milk. How do they all stay melted? Is it a lot of work to clean up and make the change over?

Also, I have been look at a Perfect air 2 / enrober 2 machine as a possibility as it would fit my budget and has gotten reasonable reviews. Does anyone have any experience with this particular make?

updated by @Elaine Hsieh: 04/11/25 09:27:36

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

May I ask what company you purchased the Turkish roaster from?

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

Baking vs Roasting?

Please don't take offense to this Clay, but cooking ANYTHING is about heat and airflow, not terminology. In my oven at home I bake brownies, roast a turkey, bake cookies, roast a beef roast., and even roast marshmallows for my s'mores. I can also bake theturkey , marshmallows, androastas well asroast thecookies and brownies. Why? Because it's the same piece of equipment cooking everything.

It used to be that roasting and baking were different - roasting meant cooking your food over an open flame, with higher temperatureswhereas baking implied indirect "ambient" heat, usually at a lower temperature. However, even with the "roast/bake" settings on some ovens today, the bottom line is that the oven uses dry heat to cook its contents.

Due to the evolution in cooking technology (namely in ovens), the conceptual differences of roasting and baking are more or less lost. Case in point: Even coffee roasters today use indirect heat (usually natural gas), and add agitation (turning drum) to roast their contents. However, given that coffee roasters can also cook at lower temperatures common in old school baking, does it "bake" the beans when the temperatures is around 325? Nope. Still roasts them.

In the end, what's the difference between baking and roasting? None.

It's all about heat and airflow.

Cheers.

Brad

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

Think about it. Do you want to bake your beans? Or roast them?

Convection ovens have the advantage of being very inexpensive.

That said, in my experience, I have NEVER found a convection oven that heats the entire cavity left to right, top to bottom, back to front, evenly. In practice the result is unevenly baked (not roasted) beans. This is true even if you use perforated pans. You can a) rotate the pans during baking (which has other issues related to recovery time), or b) get an oven that rotates the baking rack during the cook cycle.

One technique you should learn from the coffee roasting community is about variable airflow - changing airflow and temperature enables you to get the most out of different beans. With a convection oven, you don't have precise control over airflow, so your baking profiles in a convection oven do not have the control you need to develop maximum flavor for a variety of bean types.

There have to be compelling reasons why coffee roasters are willing to spend $125,000 for half-bag roasters with digital controls. Now - you might not find that you can make a business with a $125k coffee roaster, but trying to "make do" with a $1500 convection oven is not the only alternative.

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

The trick to using a convection oven for a perfect roast is using perforated trays. This is important to allow air flow up through the bottom, but also over top. The other trick is to not overload the trays with beans.

I honestly don't think roasting in a convection oven would be effective if solid bottom trays were used, as much of the air circulation needed to evenly heat the beans wouldn't be present.

We don't cool the beans other than by using ambient room temperature. Once the trays are removed from the oven, they cool very quickly on baker's racks.

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

Hi There, we have have a coffee roaster and we find it quite good and efficient, soon i will post a review on differences between convection and coffe roasters.

One thing i can say is do not buy a roaster from AMBEX. they have robbed us $6000 and we never saw the roaster!

the previous owners did run away wit all the money from clients (deposit..) and now we have lost the chance to see the roaster.

funny enough we found then the same roaster made in Turkey for a 3rd of the price!!

Convection Oven and/or Coffee Roaster modifications/techniques

Posted in: Tech Help, Tips, Tricks, Techniques

I am looking to be able to roast 35 to 50kg and, depending a bit on machinery I find, will decide between convection or drum roaster route. The merits of these have been discussed before here but wanted to ask those with experience here for some basic insights.

Converting Coffee Roaster -- anything being done to modify with regard to interior of drum or speed in order to improve roasting/minimize breakage?

Convection Oven -- aside from just setting up a fan, anyone doing anything fancier to cool down the beans?

updated by @SteveB: 04/11/25 09:27:36

Humidity in chocolate storage

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

I had so many issues with tempering chocolate that I went out and boughta humidity monitor for my room. I'm based in the New York area and the humidity on a bright sunny day was at 52%. Today, it's really cloudy and humidity is a whopping 70%. I'm assuming that was one of the main reasons my chocolate kept getting the cocoa butter streaks on them after tempering with a chocovision x3210.

I will evenutally be working in a climate controlled commercial kitchen, but I will be storing the chocolates at home - with these humidity issues. I have a dehumidifer. Do I keep that running 24/7? Doesn't seem efficient. I have an old fridge i can store the chocolates in, but not sure how to control the humidity in there.

Any help/thoughts would be great.

Thanks much,

Geetha

updated by @Geetha Panchapakesan: 04/11/25 09:27:36

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

To get your smallest crystal (smoothest texture) allow your syrup to cool evenly with no agitation. I spread on a marble slab inside framing bars to about a quarter inch thick with a thermometer in the layer. You can get some crystals forming early on the surface but a light water misting gets them back into solution. Once to target temperature you can beat it on the slab with scrapers, or in a hobart bowl, but watch how much is in the bowl, it gets very thick. Once it crystallizes I put it into a plastic bag and knead it to break the crystal bridging, seal out air, and let it mature. If you can keep the slab warm while beating it only takes 2-3 minutes, and if you add some other fondant as seed even less time.

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

I was taught a technique where you pour it hot onto a large silpat. Fold the silpat over the hot mixture and pull it apart again. Keep doing this keeping the fondant in the middle (it starts the agitation process). When cool, add to the kitchen aid.

I'd be interested to hear how other people do it as well

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

O Really? That's good to know... Do you just pour the hot fondant from the pan into the mettle mixing bowl and let cool, then start the paddle?

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

second that

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

I guess it depends on the amount, but I just put it in a kitchen-aid bowl with the paddle attachment.

Fondant creamer

Posted in: Tech Help, Tips, Tricks, Techniques

I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller scale
updated by @Michael Karren: 04/11/25 09:27:36

Having trouble tempering on a new Chocovision X3210

Posted in: Tech Help, Tips, Tricks, Techniques

Check out the temp probe on the baffle. Make sure it is ALWAYS in chocolate.

joe crevino

Having trouble tempering on a new Chocovision X3210

Posted in: Tech Help, Tips, Tricks, Techniques

I am using a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly tempered. I started with about 4 lbs of chocolate (and believe I followed instructions to the T).

The first batch came out better than the rest, although there were some streaks. I used the same chocolate, and left it rotatingat the "tempered" temperature before I could free up my molds to make another batch and then another. The second batch was the worst - very streaky - almost looked like bloom. The third batch had sugar bloom on it but looked better than the second.

Not sure what I could have done wrong. They wouldn't harden right away (temperature of the room was probably about 70 degrees) so I did put them in the fridge briefly - a few minutes - to harden.

I read varying accounts about the difficulty of tempering - some people say, once you have the technique down, even hand-tempering is a snap. Some people say it's such a delicate process that you my never get it right.

Any thoughts on basic mistakes I may be making?

Thanks much!

Geetha

updated by @Geetha Panchapakesan: 04/11/25 09:27:36

Torte Glaze

Posted in: Tech Help, Tips, Tricks, Techniques

Here's a good place to start 8-)

http://forums.egullet.org/index.php?/topic/86115-demo-mirror-glazing-technique/page__view__findpost__p__1171507__hl__glaze__fromsearch__1

http://forums.egullet.org/index.php?/topic/98136-pastry-ganache-fillings-and-glazes/page__view__findpost__p__1344169__hl__glaze__fromsearch__1

http://forums.egullet.org/index.php?/topic/92168-pastry-glaze-tips-techniques/page__view__findpost__p__1248946__hl__glaze__fromsearch__1

Torte Glaze

Posted in: Tech Help, Tips, Tricks, Techniques

I am attempting to make a Nutella torte for my restaurant, I am layering chocolate cake and Nutella mousse (which is basically a tiramisu mousse with nutella) in a ring mold. The problem I am having is I want to pour ganache over the cake to seal it, I am I have tried a few ganache recipes and pour them over the cake which I froze to aid the process. However ever time I find that the warm ganache is melting the mousse and causing the coating to be spotty and the cake begins to lean and fall slightly. I even tried a glacage using gelatin, however this is still too runny and doesn't give me the desired look or texture.

Please can anyone help?

Jon Gyles

updated by @Jon Gyles: 04/11/25 09:27:36

Question about chocolate molds

Posted in: Classifieds ARCHIVE

There may be some machine shops or maker spaces in your area with cnc machines or 3d printers. They may be able to mill out molds (in the case of a cnc) or build up a mold (in the case of a 3d printer). If you are design inclined you may be able to generate the cam files yourself. Otherwise most machine shops will be able to draft the cam files for a fee.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Thanks Clay. I'll start seeking out vacuum-foaming manufacturers. I doubt if it will be easy but if i can accomplish this, i do believe it will be worth the effort. Thanks again for the guidance.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

John:

The process Totally Chocolate uses is patented. The site refers to engraving and molds so whatever they're doing they are able to get fine details in their masters and transfer them to the plastic molds. As they are short run molds it probably helps that they are using comparatively thin plastic sheets because they don't expect to be producing more that many pieces - which helps a lot.

I spent about 3 minutes looking for the patent. If it is a good patent, it will tell you what they are doing and how they are doing it. A good CNC device and/or laser cutter is a necessity, as is a very good understanding of the release characteristics of chocolate from the molds For example, vertical elements are best if not perfectly vertical, but slope outwards a fraction of a degree to make the release easier.

I would also ask the manufacturers of vacuum-forming equipment. They will have many of the answers you seek. Don't look for inexpensive hobby models. Look for models used by volume production shops and feature high vacuum draws.

Hope this helps.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Hello Clay. This is very interesting and similar to a technique that I really want to learn. On a few of the high end chocolate sites I've seen (TotallyChocolate.com, for example), they're able toproducesome incredibly detailed molds. I believe they're using some type of laser etching to produce this level of detail. I imaging that the cost to produce this level of mold is fairly high butdefinitelysomething that I'd be willing to invest in if I can learn and understand the technique. Any ideas on how I can investigate this process further? Thanks again for your excellent response to Geetha's question.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

I know homechoclatefactory.com offers this service. i have not tried them. They offer custom made molds of different grades.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Thanks all for your help.

Your insight was very interesting, Clay - that it's more worthwhile to actually buy a thermoform machine than go for the high end molds. I will look into that.

Thanks again,

Geetha

Question about chocolate molds

Posted in: Classifieds ARCHIVE

Geetha:

You can expect to spend at least $5000 for a set of 100 custom "professional" polycarbonate molds. The main cost is going to be making the injection mold master. This is tooled in metal and is made so that the molten polycarbonate plastic can be forced into the mold. As you might imagine, a mirror-smooth finish is required on the mold surfaces in order to deliver the perfectly shiny results on your bars.

You are right - they are much more durable than the thin thermoform molds you are familiar with. Which is best for your depends on many factors.

One option to consider is that there are tabletop thermoforming machines that cost well under $1000 that can handle plastic sheets at least as large as for a standard mold. The tooling costs for making a master for use in one of these machines is much, much lower than for an injection mold and you can make new molds for a few dollars apiece. Thermoform plastic sheets come in a variety of thicknesses, so you can choose between different thicknesses for different reasons - thinner plastic might resolve finer detail better, thicker plastic is more durable.

I looked into this for one project, and it cost about the same to buy the thermoform machine as it did to have someone do the work. They would make the master from a computer CAD (CNC) file we sent them, but if you have a local machine shop they might be able to help. (Or go to a technical training institute where the teach such stuff and see if you can get a teacher to get a student to do it for you ... not for free, of course.)

Question about chocolate molds

Posted in: Classifieds ARCHIVE

You may want to look at Tomric . I know they offer custom molds, although I have not tried them yet.

Question about chocolate molds

Posted in: Classifieds ARCHIVE

I am looking for options to create custom molds for my chocolate bars. I did order custom molds that were quite inexpensive and they kind of work, but are not as sturdy and don't feel as durable as a poly-carbonate mold. I have no idea how much it would cost to have professional poly-carbonate molds made. Any suggestions/thoughts?

Thanks,

G

updated by @Geetha Panchapakesan: 04/07/25 13:00:14

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, Yasmine I found one and it works great.

Thank You for your response. Have a Great Day!

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene,

I have a new one (rev 1) for sale for $350 if you are still interested. Let me know.

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene:

There aren't many 3-6 pound tempering machines in the market. TheChocovision Rev 1 or 2 will hold maybe 2-3 pounds with a "holey" baffle, and the ACMC machines are about the same size. Next step up in capacity (and price) is 10 pounds.

As for Tricor. These are temper meters. They are expensive devices used in large production situations where knowing precisely what the temper of the chocolate is. These devices cost many, many times what a Chocovision or ACMC temperer will cost. As someone who is starting out, you are better off learning how to temper by hand so that you can know what properly tempered chocolate is. If you were a very large plant using holding tanks containing thousands of pounds of chocolate then one of these Tricor meters would be a good thing to have.

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

Has anyone tried the http://www.tricor-systems.com/products/prodTemper.htm

need to know if they are prefected. Have not heard of them being used on The Chocolate Life by anyone.

Thank You

After a study on starting a business...

Posted in: Tech Help, Tips, Tricks, Techniques

I also need to begin with a Rev or ACME or similar that holds at least 3-6lbs or maybe smaller.

Does someone have one for sale?

Thank You

updated by @darlene: 04/11/25 09:27:36

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Thanks Ruth and clay. I will check it out

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Here is an on-line source . Not that you should buy from them (I don't know anything about them), but it will give you an idea of pricing. 25lbs gets you down to $5.99/lb. You should easily be able to match this from a local source.

Also - as with most things in the chocolate biz. Freshness is key. Look at packaging and let them know you plan to return them if they are not strictly fresh.

Nutty Guys web site is down ...

Address is (or was):
3528 W 500 South ste a
Salt Lake City, UT 84104

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Call Nutty Guys. Don't pay their online prices. Get to someone who will quote you wholesale. They are out by the airport.

Dry roasted almonds

Posted in: Classifieds ARCHIVE

Does anyone know of a good place to buy whole dry roasted almonds. I'm in salt lake but willing to order online
updated by @Michael Karren: 04/07/25 13:00:14

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Maria,

Your welcome. I wish you luck with finding what you are looking for. I am glad that you've put a lot of thought into your ideas, please continue to do so. Sometimes people don't think things through (speaking from experience here).

I would still encourage you to try to find culinary schools that teach basic chocolate making skills - hands on is really the only way to learn this. I think. I do know that Pam with Ecolechocolat does have a great program online: http://www.ecolechocolat.com/ where you can learn though and it is worth looking into.

I am surprised that there are no places in Venezuela that teach chocolate skills. You might look into traveling, if that is something that is viable. I know with the worlds economy as it is this may not be available to you (nor to me at the moment).

Glad to hear that you already have thought through the whole chef thing.

I would also think of a few other things - (if you have not already, seems you are putting deep thinking into your ideas), that is, consider your market or markets. Where will you set up? Will the population support you and your chocolate? Think about starting small and maybe later growing.

Several years ago I started a small chocolate shop where I live and because of unforeseen circumstances (after only 1 1/2 years) I had to move shop suddenly. I decided to grow into a larger space and it turned out that was a really bad move - for several reasons, one of which was that my overhead almost quadrupled . Because of other things I ended up leaving that shop.

And if you are looking for investment, be really careful of who you allow to invest. Partnerships can turn ugly if you do not have firm agreements down on paper.

All the best in your endeavors!

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Dear Mark,

many thanks for your cear reply. Yes I have been investigating a lot about chocolate making and have spend some time with the peope of Birongo(a small chocolate factory) learning the process of chocolate making from the beams.

I am interested in the confectinonary part and for that there are no places in Venezuela to learn. Yes, i already approached the three companieswho are in the confectionary business, and as you well said. They are not interested in sharing their "secrets"....

El Rey is already associated with two of these companies. And is by itself a huge company. I might approach them in the future, but what they are doing is very different from waht I want to do. They do chocolate from the beam, i want to do confections(truffles, etc)

At the moment the only way to learn that I have found is trhough the chocolate university online....not to crazy about the idea, but it is my only posibility at the moment.

At the same time I continue to built my business idea and talk to people in the culinary business to try to find someone who will be willing to work with me.

I have come to realise with all the research that my business can not rely on a person I do not know(the chocolatier) this is something that worries me. Therefore I am concentrating my energies on learning about the chocolate making. At the end if I decide to hire someoneI will know what to look for.

Thanks again for your words, they are really appreciated.

Maria

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Maria, I would suggest that you consider learning how to make the chocolate yourself - either as a chocolatier or learning the steps from pod to bar (cocoa plantation/fruit and the steps necessary to develop and make chocolate from the seeds or beans as they are called in the chocolate industry).

Starting with your passion is great. However, if you are going to rely on someone else's skill then you are in the position of being the owner of a chocolate shop but not the chocolatier and are relying on someone else's abilities and taste buds.

I do not know what options are available in Venezuela for learning how to make chocolate - what culinary schools and/or chocolate shops that will take you on to train you (less likely as they may not be interested in sharing there "secrets"). I don't know what is up with El-Rey these days but you might approach them.

I can imaging that there are lots of options in Latin America for you to explore this.

Here in the US there are a lot of culinary schools that teach the basics - I myself teach basic chocolate skills in the culinary department at my local small community collage.

The other option is to just read a lot and try things out on your own, though that is harder when you don't know what you are looking for. Many years ago I took a one week class in basic chocolate making which gave me the foundation of the art and chemistry, then I took off from there.

Good luck!

-Mark

help!!! what do I need to open an artisan chocolate shop??

Posted in: Allow Me to Introduce Myself

Hello!!!!

I am a chocolate lover, and i have recently started to consider opening an chocolate shop wih a friend.

I am an artist and at the same time I have been running a family shopping mall.

I want ti change career and have been thinking about the chocolate business.

My friend is a documentalist.

We have been investigating but appart from the love of chocolate i do not know anything about the business.

Any advice>??one of my main concerns is to know if knowing how to make chocolates is a must in order to open the store. Do I need to depend on a chef??any advice welcome.

Many thanks,

Maria Teresa from Venezuela

updated by @maria teresa gonzalez: 04/11/15 18:55:42

Re: Cacao Beans for Testing!

Posted in: Self Promotion / Spam

Hi Ernesto,

what is your "standard of choosing" your tester? my name might sound useless to you but at least say you are not interested in us would have been fine. I did quickly to respond to your request but you didn't even consider my email....

BTW we opened our small factory 3 months ago and we have already moved over 1.5T of chocolate made from beans.....

best of luck!!!