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.
Forum Activity for @DeRhonda Moen
Posted in: Classifieds ARCHIVE
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
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!!!
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Sent you today via POST AIR PARCEL 4 kg of Dried Cacao Beans. Looking forward to your receipt of the beans.
Jun
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Hi Tom,
I will have my first 5 kg ready by Monday next week. Can you please email me your address. kablon.farm@gmail.com.
Regards,
Ernesto
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Hi Ernesto, I would be interested in giving you feedback on your beans. I have had a lot of experience with different origins and have done some work with Australian farmers on the issue of post harvest processing and its effect on the final chocolate. I have worked with a lot of cacao from the South Pacific too, Vanuatu, Samoa, Fiji and PNG and could give feedback on how your cacao relates.
Let me know. Cheers
Tom
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Hi Sebastian - We have the crop, harvest, ferment in boxes (200kg per batch) in two tier box, on the first 12 hours we let them drain then put them in a box for 3 days after which they are transfered in another box and leave it for another 2 days on the 6th day we dry them in the sun
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
HI Ernesto, i would like to test your beans.
i'm based in South Africa, how do i get them here?
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Ernesto - can you elaborate a bit on how you ferment (mass size, box configuration, duration, # of turns, etc), as well as how you dry (what does improved drying mean - how is it done)? Are you doing the post harvest work yourself, or is the fermentation and drying being done by multiple farmers?
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Yes the criollo beans and other varieties of cacao that was originally planted in our farm was sourced from the big Island of Luzon (The cacao of the Philippines actually brought by the Spaniards from Mexico during their 400 years of occupation of our country). We now grow them in our farm in the foot of Mt. Matutum about 500m above sea level 35 km from the City of Gen. Santos, located in the Island of Mindanao about 200 km west of Davao City.
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Most people don't know that there is a very long history of cacao in the Philippines. Until recently, with chocolate made from beans from Davao I don't think many people knew that cacao even grew in the Philippines.
Is there some particular interesting history in the beans you're growing? And what part of the Phillipines are you growing in?
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
FYI, everyone, Ernesto is in the Philippines.
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
To all Bean Testers!
I would love to hear from experts in Chocolate who might be interested in testing our beans. We grow cacao beans organically and have improved our drying system. The parent stock of our cacao comes from criollo, trinatario and forastero varieties. Our volume is about 20tons of dried beans 15 tons are processed into traditional cacao liquor for chocolate drink. I could send 5kg of beans for the test and hope to hear an intelligent opinion of our bean quality.
Ernesto
updated by @Ernesto Bugarin Pantua Jr.: 04/13/15 17:44:23
Quality Chocolate Products Equals Money
Posted in: Self Promotion / Spam
Eddie:
Can you please provide some more details about specifics of Colombian cocoa? In order to make good chocolate you have to start out with good cocoa.
Does Coinex operate in a specific province (I know that Santander grows the most cocoa, followed by Huila and then Arauca), what sorts of varietals you're working with, what is typical of your post-harvest processing processes to improve quality. You mention some of the lowest manufacturing costs - I assume that is chocolate - but what is the differential between the price at the gate, the local market price, and the price the exporter pays - and then receives?
I know the Colombian government is committed to a vast expansion of the cocoa industry in the next decade, growing production from 42,000MT in 2006 to over 200,000MT in 2020.
Thanks,
:: Clay
Quality Chocolate Products Equals Money
Posted in: Self Promotion / Spam
Anytime you can provide a quality product at an economic price you have a winner. This is the case with Colombian Chocolate products. The quality of Colombian Chocolate is considered if not the best one, one the best in the world. The cost of manufacturing in Colombia is one of the lowest in the world. Combine these two factors and you have the recipe for high profits. COINEX can help put you together with a finished product or contract manufacturing for specific custom products. Contact ehernandez@coinex.com.co or visit our website to learn more about all the services COINEX can provide. www.coinex.com.co
updated by @Eddie Hernandez: 04/13/15 16:20:38
Temperer, bloom and advice...
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you so much for replying Ruth! I will give this a huge try tomorrow since we are there all day cooking.
Last night we heated it to 100 then brought it back to 88... that was when we still got a tiny bit of grainy look to it. Not the bloom like we got from day 1 though. We almost had it last night. However, I hadn't added any lump to the back bowl so I will do that.
So apreciative of the response. Thanks again!
Temperer, bloom and advice...
Posted in: Tech Help, Tips, Tricks, Techniques
Do you have any lump chocolate behind the baffle? Turn the temp to about 90 and toss some solid chocolate behind the divider. Get the bowl spinning and leave it for about 15 minutes. Test the chocolate before using. It should set up in about 3 minutes. I'm guessing you heated the chocolate and turned the temp down, but never tempered it. You need to keep solid chocolate in the machine to seed the melted chocolate. As you use the chocolate, it will tend to over-seed and you might need to turn the temp up a few degrees. Good luck.
Temperer, bloom and advice...
Posted in: Tech Help, Tips, Tricks, Techniques
Greetings~ So my husband and I have started working in the kitchen of our new chocolate shop. We've made some wonderful ganaches and toffees and wild marshmallows. However we have an entire rack of polycarbonate molds we are dying to use and the temperer is not working with us. We fired it up added the chocolate on the first day it was too hot we had realized. So I went back and read the manual and about the chocolate and the settings one more time. Day two, I made tiny frogs, they came out of the mold shiny and fine, I left them on the table and came back later and they had a few spots on them. The shop was air conditioned so that couldn't have been it? So we did the test on the back of the spoon after setting the temperer one more time... Spotty once it had set.
I am using dark chocolate, in a hilliards 80 lb temperer. Should I have to take the chocolate out since it was heated too high on day one? It was heated to 115. I didn't think I needed to take it all out, it was not burned. And how do I get this down? I am getting frustrated, I do have a separate thermometer so I know the temperer is keeping the right temp...It must be something I am doing. Any suggestions???
Also~ the molds... Do they need to be coated with cocoa butter or treated in some way before we use them to mold? I did read warming them would be beneficial, do you all do that? I am asking this because I am having a little trouble getting them out of the molds, but of course it was the chocolate described about so I am sure that is the issue...
Any thoughts or suggestions would so appreciated....( more than you know )
updated by @Emily Woloszyn: 04/11/25 09:27:36
Chocolate Liquor
Posted in: Tech Help, Tips, Tricks, Techniques
I would use a refrigerated container, and you'll need to keep an eye on relative humidity as well. You're shipping from a warm, high moisture environment to one that will soon be much colder, so you'll need to give thought as to how you're going to prevent it from 'raining' inside your shipping container. Or growing mold.
Chocolate Liquor
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the info... If I am shipping it from Colombia to New York via Ocean freight does it need to be in a refrigerated container or can I ship it in a dry container that may temperatures of 120 to 140 degree F.
Eddie Hernandez
Chocolate Liquor
Posted in: Tech Help, Tips, Tricks, Techniques
it' unlikely that it will go rancid at those temperatures. it will, however, begin to separate out and 'oil off'. general rule of thumb - don't keep it hot longer than you need to, don't expose it to light longer than you need to, and keep it moving (or at least intermittent agitation).
Chocolate Liquor
Posted in: Tech Help, Tips, Tricks, Techniques
What is the best temperature to store chocolate liquor and can high temperatures (120 to 150 degrees F ) damaageit or cause it to go rancid.
Eddie Hernandez
COINEX
updated by @Eddie Hernandez: 04/11/25 09:27:36
Wholesale Candy bar wrappers ?
Posted in: Classifieds ARCHIVE
If you're looking for a folding bar wrapper, Solis' suggestion is exactly right on - any decent printer should be able to do one for you. Heck, the Mast Bros buy paper that is already print it, cut it to size, and slap labels on the wrapped bars.
Alufoil is probably the best place in the country to get foil bar wrappers. Lots of colors and weights and they do send free sample books.
What kind of packaging do you want to put your macarons in? Clear plastic?
Why don't you consider clear plastic tubes like these from Qualita? Koerner was also showing similar macaron packaging last year.
Wholesale Candy bar wrappers ?
Posted in: Classifieds ARCHIVE
Clay I'm interested in a foldover format and was going to have my box guy custom make one. But if you have anyone in mind that has something for the old school 100g break away bar, roughly 3" x 6" I'm interested.
Macaron boxes as well...Glerup has flimsy boxes that are way too long. I've seen macaron packaging out there that is way tighter, but I cant seen to find a supplier.
Thanks!
Wholesale Candy bar wrappers ?
Posted in: Classifieds ARCHIVE
Photoshop, your logo design, chocolate bar info, net weight/oz/grams of bar, dimension of bar +size of wrapper, fold lines, ( use another companies wrapper as a template, one which is the same size as your bar. Ingredients, nutritional facts, bar code. Take to a printer, choose paper. Any graphic artist or computer designer can do this, along with some computer geeks! Take to nice sized printing shop, choose paper. Order foil, again, go by the size of a company that has a bar similar to what you will be making. If you have an artist friend ask for help, pay them in chocolate. Alufoil Products will send you color samples of their foils.
You will have to get your bar code. Your chocolate supplier should have ingredient info and nutritional fact for their chocolate. This is all info you will have to come up with no matter who does your printing.
Wholesale Candy bar wrappers ?
Posted in: Classifieds ARCHIVE
What format of wrapper are you looking for? A foldover like the ones Scharffen Berger or the Mast Bros use? Or is there some special requirement?
Wholesale Candy bar wrappers ?
Posted in: Classifieds ARCHIVE
Hey everyone,
I am looking to get some custom candy bar wrappers done but cant seem to find a company that does it on a wholesale level. All the companies i have found just make the wrappers to go over hershey bars.
If anyone would be willing to give up the name of the company they use that would be great!!!
We are lookingfor a starting quantity of around 5,000 pieces.
Thanks for the information!!!!
Justin Schaffer
Irresistible Confections
updated by @Justin Schaffer: 04/07/25 13:00:14