Forum Activity for @Omar Forastero

Lecithin substitute

Posted in: Opinion

The use of lecithin or anything equivalent became a necessity in chocolate production, be it mass or artisan.In my opinion i don't see lecithin to be a low quality product.

Let'skeep cost saving aside, in order to achieve a smooth thin layer of chocolate, you'll need an emulsifier/lubricant in your chocolate. I personally am more interested in applying AP to fillings, because its odorless, while lecithin has a strong smell. I am hoping to make some smooth fillings. hope this works out.

Lecithin substitute

Posted in: Opinion

Looking good so far.

Thanks Kerry! Much appreciated.

Lecithin substitute

Posted in: Opinion

http://http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn_219.pdf

Oops, wrong file - check page 83. It appears the answer is yes.

Lecithin substitute

Posted in: Opinion

Hi Brad,

I understand that soy lecithin helps with some recipes, but my question is more general: why should you want to produce chocolate that requires soy lecithin? In my opinion, such a product is of a lower quality compared to a traditional pure chocolate, so the use of soy lecithin should be avoided as much as possible, finding a different recipe if necessary.

From what I can observe in Europe, the world of chocolate is split in two: industrial mass production on one side, artisan products on the other, using only traditional ingredients (i.e. cocoa, cocoa butter, sugar, vanilla and milk). These ingredients are the only one allowed in Italy if you want to use the logo "pure chocolate", for example.

PS I don't want to be blunt, I'm trying to express my opinion but English is not my first language.

Lecithin substitute

Posted in: Opinion

Thanks Kerry, but PGPR and ammonium phosphatide are different. One uses castor beans (PGPR)and the otheris derived fromrape seed oil. Same concept from each though.

I could probably call our inspector at the CFIA, but she's still on holidays for the next week or so.

Cheers

Brad.

Lecithin substitute

Posted in: Opinion

Yup - approved for use in Canada.

Canada The Food and Drugs Act and Regulations.

PGPR to be added to Milk Chocolate ; Sweet Chocolate up to 0.5% PGPR to be added to Unstandardizedchocolate flavoured confectionery coatings up to 0.25 %

Lecithin substitute

Posted in: Opinion

Some milk chocolate recipes require a lubricant like lecithin as well - especially if the recipe uses high fat powdered milk instead of skim milk powderand anhydrous milk fat (clarified butter). In our case, we use a high fat milk powder (28.5%), so unlike a milk chocolate that uses the liquid AMF, that 28.5% in our case is solid, and makes the chocolate thick like sludge. The lecithin acts like a lubricant and makes the chocolate MUCH more fluid and easy to work with. Without it, we could not mold our milk chocolate.

Sure we could change the recipe, but people love our milk chocolate. It's very similar to a Swiss milk chocolate - very creamy.

As an aside, the term "emuslifier" is technically incorrect, although it's a common term that everyone uses. Technically lecithin, ammonium phosphitades, or PGP act as a lubricant between the solid particles and the liquid fats. As I've preached before, chocolate is a suspension of solid particles in a fat, and not an emulsion of two or more compounds with similar liquid properties. It's just that emulsifier sounds better than "lubricant" on packaging.

Cheers.

Brad

Lecithin substitute

Posted in: Opinion

Hi Omar, apart from white chocolate, why should you use an emulsifier in the chocolate?

Lecithin substitute

Posted in: Opinion

Interesting article.

Does anyone know if ammonium phosphatide is approved for use in Canada?

Lecithin substitute

Posted in: Opinion

I was reading about ammonium phosphatide and its application in chocolate making as a substitute to lecithin. Through my research so far, i found out that cadbury is using the product, i ordered a sample to test anyway. This is good news for those with soy allergies.

http://www.confectionerynews.com/Processing-Packaging/Palsgaard-receives-US-approval-for-chocolate-emulsifier

Has anyone used this new emulsifier? (new to me at least)

updated by @Omar Forastero: 04/09/15 10:57:45

Robot Coupe vs. Thermomix?

Posted in: Opinion

Hi Clay, You make very valid points regarding the motor and the volume/quantity issues. I am certainly thinking about both. I currently make my ganache over the stove and it isn't an issue - I suppose I have a bit of the "but I really, really want it" syndrome. I don't tend to buy a lot of kitchen" gadgets" and am very practical about what Ichoose to buy (practical about an items usage - not necessarily about cost since I think it really makes sense to spend the money to buy the best - that said the best isn't always the most expensive either!). At this point I am leaning towards the Blixer. In the future, I'd probably get a Thermomix just to play with. I figure if I can find one on Ebay at a good price and really don't like it or use it much I can always resell it. Thanks again, Andrea

Robot Coupe vs. Thermomix?

Posted in: Opinion

The container of the Thermomix is 2 quart (the same as a small Blixer); however the motor is not really designed to handle dense high-fat products like marzipan and pralins. Some things can be done, in small batches - much smaller than the max capacity of the container. Questions are - a) what kind of strain does it put on the motor (reducing working life) and b) do the quantities that can be produced match the quantity needed?

Ganaches are not hard to make over the stove with an immersion blender to guarantee the emulsion.

If I could afford to have only one it would be the Blixer. If cost were not an issue, I might go with both and experiment with producing a variety of other items such as pates de fruits.

Robot Coupe vs. Thermomix?

Posted in: Opinion

Thanks for the replies. I was on the fence about the Thermomix being able to handle marzipan. I recently took a class and they tried to make praline in the Thermomix and it didn't work very well - probably because there was too much in the container. I think it could probably handle small batches though (same for marzipan). Clay, thanks for the input about the Blixer - I was thinking that model made the most sense.

Robot Coupe vs. Thermomix?

Posted in: Opinion

I make all my ganaches in the thermomix. About 4 minutes to heat, and about 20 seconds to blend- Bob's your uncle!

I do know that one of the folks I know who owns one uses it for small batch marzipan and is very happy with it.

Robot Coupe vs. Thermomix?

Posted in: Opinion

Andrea:

I have looked at the Thermomix on a number of occasions over the past couple of years trying to assess its place in a chocolate kitchen. While it can be used to make ganaches and other fillings if you take a close look at all the videos I don't see anything that involves very dense fat-heavy applications like nut pastes - marzipan, pralins, etc.

They're not cheap either and not available directly in the US; you have to buy them from Canada but they do honor the warranty from what I hear.

If you're going to be working with nuts, and you only plan on getting one machine, the Robot Coupe is the better choice. You're going to want one with a "Blixer" designation - blender/mixer.

:: Clay

Robot Coupe vs. Thermomix?

Posted in: Opinion

I am thinking of adding another piece if equipment to all of my kitchen gear. I am thinking of either a Robot Coupe or a Thermamix. I want to use it primarily for making marzipan and ganaches, etc. Any input about which one to choose would be great. Also if the suggestion is for a Robot Coupe then suggestions on which model would be helpful as well. Thanks, Andrea
updated by @Andrea B: 04/09/15 21:58:14

Device Cutter for centers with nuts and fruit review/opinion wanted.

Posted in: Opinion

Never used one - but indeed it does look like a sweet set-up for things heavier than ganaches.

Device Cutter for centers with nuts and fruit review/opinion wanted.

Posted in: Opinion

Doing the homework and looking for a Guitar I ran into a "Device Cutter" at Chocolate world. It seems to do everything the guitar does and a lot more. I believe "Pavoni" also makes one.

I make centers with fruits and nuts so the Guitar does not truly work for many of the confections.

I use a roll cutter (caramel cutter) now but would like to make life easier and this looks like a sweet set-up.

Does anyone have any experience with these? or maybe another manufacturer of a simular type cutter?

For anyone who has not seen them work here is a YouTube link:

http://www.youtube.com/user/newdecorsart#p/u
Automatic moulding machine

updated by @David Marcoe: 04/13/15 06:23:25

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

okay, that's what i thought. if unsweetened chocolate is tempered, it makes sense that it should be able to be re-tempered, right? not sure why i was having such a problem. perhaps it was a humidity issue. it rained for two months here in new york during the course of my multiple efforts. i tried again now that it has dried out a bit, and tempered for one hour+. seems to hold a temper, no bloom yet. however, when i tested the tempering chocolate with a spoon (to check if it was tempered and would set) during the process, it did not set. that's why i tempered it for so long. in the end, i did my dipping and molding, cooled in the refrigerator.

chocolate is mysterious and wonderful.

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

It's really up to you, the baking chocolate we usually have here is adulterated in some way.

Solid at normal room temperature.

I'd imagine so but no experience.

1. I don't personally like the process of dutching. It's and aesthetic thing. http://en.wikipedia.org/wiki/Dutch_process_chocolate

2. No, Food grade only! You can use other fats e.g. butter, coconut, etc ... Obviously other fats will effect tempering and taste drastically.

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

You can temper unsweetened chocolate. When you purchase the bars, they're tempered. When blending chocolates, especially adding cocoa powder look for a change in percent cocoa butter of your new blend. This will have a significant affect on the chocolate from processing to eating quality.

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

thanks for your reply!

so, are you saying; dont use the unsweetened baking chocolate?

is the chocolate liquer solid or liquid?

will it solidify if mixed (and tempered properly) with the maltitol sweetened chocolate?

if i am going to use the cocoa powder:

1. dutch process or no?

2. would cosmetic grade 100% cocoa butter work?

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

100% unsweetened (winnowed, ground and often roasted cacao) is referred to as chocolate / cacao / cocoa liquor which may be why your having problems finding it. http://en.wikipedia.org/wiki/Chocolate_liquor

If your still having problems, what you could do is buy pure cacao powder (e.g. http://www.bigtreefarms.com/cacao/ see link at bottom for stockists) and cacao butter from a health food store and combine to reconstitute a liquor. You would have to know the proportion of butter (fat) in the powder to do that, roughly aiming for a 50% butter content by weight.

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, Techniques

can unsweetened chocolate be used for tempering? i love daaaark chocolate, 90+% for daily consumption. however, i dont eat sugar, and the darkest sugar free dark chocolate i have found is about 53%, which is totally unacceptable. so i have endeavored to make my own. i have been mixing unsweetened chocolate with the 53% dark chocolate (sweetened with maltitol) and am confident with my precise tempering technique, but have not been able to hold a temper for more than 24 hours. if unsweetened baking chocolate is not recommended, where can i find unsweetened chocolate for molding? please help me!

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

Is it possible though?

Posted in: Travels & Adventures

Sorry, I wanted to rephrase the question

'I am wandering if there would be a market for chocolate molds of famous statues or not in the US. I am thinking of corporate gifts, special occasions, parties, events, cheap or expensive alike'

Thanks

Petre

Is it possible though?

Posted in: Travels & Adventures

I am wandering if there would be a marker for chocolate molds of states (famous or not) like. I am thinking of corporate gifts, special occasions, parties, events, cheap or expensive alike

Thanks

Petre

updated by @Petre: 05/29/15 11:34:31

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Linda/Jeff.. would You be happy to explain your method of hand tempering?

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Antonino, did the machine arrive?

Omar

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Antonino,

Congratulations!! Yes, you are right. Big companies often don't care about small businesses.

Have you talked to people who own one of the FBM tempering machines? What is the feedback?

Thanks,

Omar

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Congratulations on the success, Antonino. Post a website and more about your company in your profile when you get a chance so myself and others here on TCL can learn about what you're doing.

Look forward to hearing reviews of the FBM machine once you're up and running.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Omar,

just to clear to the other followers of this discussion that i have no commercial interest in promoting FBM. I live in South Africa and our was a small business growing to the first Bean to bar 100% organic in very short time...

Why i choose FBM rather then Selmi? simply because they have been in contact with me since i first asked infos about a 4 kg machine 2 years ago! Selmi never answer one of my many emails!! Now we have finally ordered the first of few 25kg machine... guess what they have lost!!!

The FBM machine will arrive end of sept. and we will receive it (thanks to their suggestion) with a pneumatic pump (rather than electronic): that will help up producing from callets, to bars with a precision to the gram. Can't wait, i will post a review on the machine as soon as i can!

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hello Tom,

Could you give more details on how the tempering in the FBM machine is done totally different from the Selmi one?

Would be possible to see a Selmi machine in Toronto, Canada?

Thanks,

Omar

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Antonino,

Did you order the Fbm/Boscolo Unica?

How do you like it?

Thanks,

Omar

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

David.

If you are interested in seeing the Selmi in action on the west coast please let me know and I can arrange a showing at a location near you that is using the equipment. Message me on Chocolate Life or by email brian@thecriollogroup.com.

Thanks!

brian

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Thanks a lot Tom for the demo. I did learn a lot yesterday! Also mycompliments to Henk and Wiet Koenen for the invitation andopportunity to heartheir story. A lot of respect for Jacky Vergote, a man with many years of experience, and a beautifull way of talking about it.

Of what I have seen there, I am realy convinced of buying a Selmi machine. We just need to think about which one. The Selmi One hasa realy interesting price, but all the extras can't be built on the One, so wedon'tknow currently what we will do in the near future. As soon as we are abit further in our plans, I will contact you again.

Thanks,

Davy

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Are ther any shows on the West coast of the USA comming up? It seems everything I have found is in the East.

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Wish I could go to Hawaii !!!!

Best regards,

Thanks

Tom

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Wish I could go to one of those shows but its a very long way from Hawaii to Philadelphia! I'll check out the website.

Thanks

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Ok Tom, I hopeI can learnsome new things!

See you on thursday..

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Clay:

Since I have spent years with a variety of engineers who were useless, to put it mildly. I am confident that the pump will do the job. I don't mind waiting few more months to make sure that this time I will have a great piece of machinery. It will also be able to handle larger inclusions like whole almonds.

As soon as I have a working model and have thoroughly tested it, I will let you know.

Hope all is well. When are you coming to Vermont again!

Linda

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

David,

We have several JKV Machines for sale, used, and similar copies as well. In simple terms, JKV (Prefamac, and similar) are melters with mixing wheels and agitation. The skill of tempering is still needed, only a few tools assist you. The key to tempering is TIME, TEMPERATURE, MOVEMENT. On a JKV you set the temperature, the machine moves the chocolate, and you wait for it to be tempered. However if you are not experienced, the machine does not do it for you. You must seed the machine with wafers or tempered solid chunks in order to cool it and slightly re heat to get final temper (experience and precision)

The Selmi on the other hand has a built in cooling unit, and computerized controller, therefore it does a Batch of chocolate, cools, mixes, and final re-heat automatically. This is more forgiving and takes less skill.

On the other hand if you are doing alot of moulding the JKV delivers chocolate via the spout, and has a built in vibrator, great for doing molded pralines, once you get the hang of tempering yourself. THe Selmi has attachments for this, but pricier.

I have used a whole variety of semi automatic machines over the years, and fully automated continuous machines. One thing I can advise is when it comes to tempering, dont take short cuts. The time you will waste, product you will spoil, and frustration you will have will cost far more over time than the cost of buying a top quality tempering machine in the beginning.

updated by @Richard Foley: 09/12/15 20:47:06

If Selmi is the Cadalac what is a JKV and why?

Posted in: Chocolate Education

Hi Davy, so we will meet, I will be there during the 2 days of demonstrations. Many of the machinery will be shown there. See you then ! Tom