I could use you help if you like my candieman.com

Posted in: Self Promotion / Spam

Hello to every one I am really getting a lot of useful information about chocolate and really

enjoy meeting new friends in chocolate.

On my web site www.candieman.com would it be possible for any body to please log on

to my web site and then click "like with facebook" that is if you like my web site I hope

that you do.

I have added a video on making a delicious chocolate cake on my site link, "recipies" hope

you bake the cake, if you do let me know how it turned out.

Thank You

Dennis Davis

P.S. I need more traffic to my chocolateweb site does anyone have any helpful suggestions.

Would anyone be interested in setting up a back link with my web site?

updated by @Dennis Davis: 05/09/15 15:50:33

I'm so new at this that.......

Posted in: Tech Help, Tips, Tricks, Techniques

I didn't know melting cocoa butter with sugar and powder only causes a nice layer of butter over your sugar and powder....

So.... any way to get it all to mix so I can make my own milk chocolate? Is taht what "conching" does? If so, I'll throw 100lbs in my concrete mixer with a space heater blowing in.

updated by @Daniel Mundschau: 04/11/25 09:27:36

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

ahh yes good call Melanie. besides, you'll need a heater anyways once used the first time after the moulds go through the cooling tunnel.

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

I think energy wise its much easier to quick heat your molds with a hairdryer to warm them than heating a room 24 hrs a day to use them for 5 min. At .45 a kilowatt hour, a rate 4x the mainland for electricity, Nat no doubt started this conversation over sticker shock of the energy bill.

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

What do you guys think of a heated room for mould storage only. keep the room at 30 - 31C. whenever type X mould is needed, the moulds would get trollied to the moulding section which has a perfect room temperature of 20 C.

Thoughts?

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

Perhaps generally not a bad idea, if you can immediately remove your filled molds or what have you to a much cooler area as others have pointed out. Otherwise, because of the warm ambient temperature, you will have the problem with latent heat of crystallization, and nothing would crystallize properly, and all your molded pieces would bloom. Also, even if you are holding properly crystallized chocolate in the 90-93F range, it will still continue to crystallize and thicken to a solid form (though still a very soft one) unless you are regularly doing something to break crystal down, like fluctuating the temperature to the upside occasionally.

I visited the Recchiuti operation in San Francisco two years ago, and he had made a "hot" room from a walk-in freezer by removing the cooling component and adding a heater. Basically, he kept it at somewhere in the upper 90 degree range and had large, painter size buckets of warm, liquid chocolate stored there. So whenever he needed warm chocolate, to say add to the enrober or other machines, he wouldn't have to wait for it to melt. He could just go in and grab a bucket of whatever type chocolate he needed. However, I don't believe he had the chocolate crystallized or "in temper" in old speak.

I work generally in a 62-67F environment and never have trouble with molding, with the exception of thick bars which have to be blown with a fan to remove the heat quickly.

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

I work in a 72-75 degree room and never have issues with the molds being too hot or too cold,it is necessary though to cool the choolate rather quickly as its setting up or it will retain heat and go out of temper(bloom) milk chocolate is especially prone to bloom, so cooling fast is a must.Using the continuous tempering machines like Selmi you never have to worry about the chocolate getting overcrystallized and thick or a depositer getting clogged.Would be nice to do something with all that heat though...

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

I saw a factory that they did this. If you do it at home, I'd also suggest in the hot room a dehumidifier or that air is gonna get pretty anti-chocolate.

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

I also think having a heated room would be a good idea (and probably unavoidable in Australia .

You would need a heat exchanger for the exhaust of the AC.

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Nat,

I'm not so sure about the room temperature of 28C/32C. (88/90F.?), i think that it might take to long to cool down (wrong crystal formation, blooming or something else?) or the shock from 90F. to a cool room 55F. would be to strong with a texture, shiny loss.

I keep my studio at constant 20/21 C. (68F) so the chocolate when hit the mold has first cooling "shock" of about 10C. then goes in a cooling/storage room at 16C, so in theory another cooling shock of 5C.

It works perfectly.

Here in Cape Town i have tried to work chocolate when room temp was about 90F (i didn't have AC) and it was a drama...

Then another question: how you are going to deal with delicate milk choc. and white chocolate?

Cheers,

Antonino

Desideri Chocolatiers

Why not heat your chocolate pouring room?

Posted in: Tech Help, Tips, Tricks, Techniques

We were just randomly throwing out ideas today here in Hawaii while makingchocolate, and we wondered why don'tpeople heat the room their temperedchocolate is poured in to the appropriate 88-92 F temp so that one doesn't have to worry about the molds being the wrong temp and shocking thechocolate, andyou also wouldn't need to worry about the batch ofchocolateyou have tempered cooling and becoming too thick to pour, and ifyou had a depositor,you wouldn't have to worry as much about thechocolate solidifying in the pipes & hoses.

We're not suggesting tempering in such a room since it would be hard to cool thechocolate on the downslope to 80 F, butyou could move the temperedchocolate bowl to a 90 room once it was tempered where the molds were waiting to be filled.

This may also not be easy in temperate places wherechocolate is usually made, but it'd be pretty easy in tropical areas like here in Hawaii! You could even have the exhaust of the AC for the tempering room feed into the heated molding room to save energy on both ends.

Let me know if youknow a good reason this wouldn't work.

Thanks,

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

Charging for R&D

Posted in: Opinion

We are a small company and have had a few inquires to have new products made for them. In what ways do you charge? Hourly + ingredients? A set amount?

Thanks,

Rick

updated by @Ricky Sanders: 05/16/15 01:13:27

Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Wendy and Laura

I've joined the Sculpting with Chocolate Group and hope to show people some of my work soon.

I've seen "Chocolate Decorations" by Chef Wybauw so will be getting this soon. Are there any other books that you would recommend and would you say it was worth it attending classes to learn decorating with chocolate as well?

I would like to learn as much as possible but being on limited time and funds (I work full time - not chocolate related work unfortunately) I'm curious to see how others got to where they are now in building their knowledge about chocolate, whether it's their career or as a hobby.

Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

in it they have a big range of ways to work with chocolate such as using ice to rapidly cool shapes and keep flexibility

Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

yes as Wendy said, this book is very good !!!

Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Janice! It is completely avoidable... You should check out the Sculpting with Chocolate Group! There are many ways to make chocolate decorations without using chocolate plastique. I make many chocolate decorations myself and refuse to use plastique. You may want to check out a book by Jean-Pierre Wybauw called "Chocolate Decorations". Chef Wybauw has a lot of helpful tips. I'm happy to help out how I can as well.

~Wendy

Sculpting Chocolate - Any Advice?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello all, my name is Janice and Im new to The Chocolate Life

Im looking to start a business incorporating chocolate cake decorations and confectionery here in the UK and I wanted to ask a few questions to the members here:

Have any of you had any experience with sculpting chocolate? I have researched this and the only information I could find on the subject involved adding glucose/corn syrup in order to make chocolate plastique which Im not really keen on doing if I can help it as Ive heard that it then makes the chocolate taste like a certain branded candy which really isnt the taste or texture that Im going for!

Ive managed to use up small batches of tempered chocolate by hand (by which I mean golf ball sized pieces at the most) to shape into a basic figure before letting this set and then carving into it but I wondered if anyone knew how I could go about turning chocolate into a putty/plasticine-like texture in larger batches without having to add any extra sugar/syrups; or is this unavoidable? I have been using Callebaut White Chocolate if this helps.

Any advice would be greatly appreciated.

Thank you!

updated by @Janice Tividad: 04/11/25 09:27:36

Chocolate Making Class in NYC

Posted in: Chocolate Education

Anybody knows where could I take a good chocolate making class in the New York City area? I know about the French Culinary Institute but will like to have some other options.
updated by @Claudia U: 04/19/15 20:25:15

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

I make both pates de fruit in mixed drink flavours and also fillings for chocolates the same way. One of my favourite fillings is the Smoke 'n Choke that I based on a drink I had at Manifesto in Kansas City.

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

u can do a pina colada filling. white chocolate ganache, pineapple roasted coconuts and some coconut milk or flavoring

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

I don't think you have to have alcohol in chocolate to pair with a drink. ONe of my most requested cocktail party truffles is a raspberry basil dusted with parmesan cheese. Blue or goat cheesetruffles are also great with wine or a martini.

Alcoholic chocolates and candies

Posted in: Allow Me to Introduce Myself

Hey folks, greetings from London!

I'm a cocktail bartender in London and I'm looking to serve some chocolates or candies alongside 4 or 5 of my cocktails. The idea is, that the candies will have very similar flavours to the cocktail, but they'll be in solid form. The idea is for them to also have an alcohol content, even if its only a weak alcohol content. I have one idea already, to create an alcoholic jelly and fill a dark chocolate truffle cup with it. But I need more ideas, anything from fudge to caramel to hard boiled sweets to chocolates, anything that will fit the specifications, i.e. an alcohol content! Hope you guysare able to help withsome creative ideas...

updated by @Lee: 04/16/15 07:11:48

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

ok cool thanks for the reply i appreciate it

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there,

i don't know if my way of work is 100% to the books, my working temperatures are more or less those:

-room temperature between 20/22C (constant), Humidity not superior of 60%.

-depending on the chocolate quality (dark) i bring the temperature between 45 and 48C (50C is already dangerous zone),

milk choc. or white choc should not go over 43/45C (burning of the milk solids)

-i store my chocolate in a room at about 16/18C and a air humidity of 55/60%

I hope is a little help.

temperture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all i know that this seems very basic but i would like to know what peoples views are about temperature, i have read a lot and i keep getting different temps.

1 when first starting in the tempering cycle is it safe to go about 45oC ?

2 what is the best room temp for making chocolate in ?

3 what is the best storage temp for a finished solid chocolate or filled chocolate ?

look forward to hearing from you

updated by @Laura Marion: 04/11/25 09:27:36

The Perfect Chocolate Kitchen ...

Posted in: Opinion

I agree, I would be nowhere with out my Craftsman Tool Chest. Other kitchen essentials for me have been a granite stone or countertop. I have a tempering machine for each chocolate, milk, dark, and white. Also an enrober, shaker table, Craftsman tool cart with a small ACMC tempering machine on it so I can move it to whatever station I need to use it at, for detail work. Retractable Outlets hanging from the ceiling have helped a lot. I can plug up anything where ever I need it. Multiple speed racks, shelves, and stainless work tables. Windows for customers to see into the kitchen are important to me....and really good temperature control. I have a packing station that holds all of my packaging and has a large surface on top to work on packaging. Impact floor mats, and an airbrush station. Wow! I was all over the place with that! Hope it helps! ~Wendy

The Perfect Chocolate Kitchen ...

Posted in: Opinion

My dream kitchen has excellent temperature control, a large cool room for storing work in progress and tons of verticle bakery racks for storing things in various stages of completion.it also has open shelves under the steel tables where you can stack molds as you unmold them or sheet pans.

The Perfect Chocolate Kitchen ...

Posted in: Opinion

For a "watch your back" on a rental kitchen story...

I got a call from the landlord that others using the kitchen had unplugged the fridge. (Eek!) I had dairy products in there and it was a good thing I was told or I could have been using tainted ingredients. Fortunately, the landlord covered the cost of replacement ingredients. So all was well in the end. But, yeah, could have been a nightmare.

The Perfect Chocolate Kitchen ...

Posted in: Opinion

A temperature controlled work environment is the first thing that comes to mind. Most kitchens are hot and extremely difficult to work with chocolate in. I work in a catering kitchen where I do other work besides my own chocolate stuff. If the line and ovens are all going, I have to plan my chocolate days for when it's not going full blast. Or, if we open the doors, it's like a wind tunnel with the ocean air blasting through. We are a block from the ocean, so dampness can be an issue as well.

I used to work for a large caterer that was in a warehouse. We hand tempered chocolate for everything and some days it was too warm to get the chocolate to cool down enough, even on marble.

A private country club in my area is remodeling their kitchen and are including a "chocolate room". Would be my dream .

The Perfect Chocolate Kitchen ...

Posted in: Opinion

comfortable space for individuals to work

convenient location for utilities for everyone:making sure the production flow is smooth.i.e:raw material must be next to entrance while end product must be near exit and not close to anything else.

Isolation of different sections for different products: baking products should be away from ice cream or chocolate as well as products containing flour

Digital key ovens have prooved to be a pain in the bum on the long run if you use alot of flour in your kitchen.The dust gathers around the keys. It causes alot of technical issues and it's not a hygienic approach on the long run.

Floor:I like to havetwo minimal downhills which meet in the centre of the kitchen. Its ideal to clean.That way the water meets in the middle where the sewerage is. (ihope youunderstood this point and am sure you have a much better way of explaining it).

Location of the kitchen is important to be accessible for suppliers.During busy times (like today) when you run out of an item all of a sudden, its good to have someone close by or a good enough alternative at least and fast delivery.

Avoid stairs as much as possible, the flatter the better

Hope this helps

The Perfect Chocolate Kitchen ...

Posted in: Opinion

I am writing the second in a series of articles for Dessert Professional magazine on "Perfect Kitchens" (the first was on ice cream and gelato kitchens).

When you think about your "perfect kitchen" for making confections, what comes to mind?

When you think about your current work space, what things come to mind that you wished you knew before you made some critical decisions ... before you went ahead and implemented them?

The answers can be on any topic from design and construction (including utilities), to licensing and permitting, to equipment and tool selection. This isn't an article about ingredients so opinions about specific chocolates is not something I am looking for.

I am also interested in hearing some real-life stories of good (and not so good) experiences using rental kitchens. You don't have to name names, just let me know what did and did not go well - and how you might approach this issue in the future now that you have more experience.

The article is for the June-July issue and the editorial deadline about May 1, so any thoughts you have would be greatly appreciated. I know it's the Easter rush so I've waited this long in the hopes that in the relative quiet of early next week you might have some time to help me out.

I am going to try to work a deal on discount subscriptions to the magazine not only for everyone who contributes but also for any ChocolateLife member who contributes.

Thanks in advance,
:: Clay

PS. Contributions can be attributed or anonymous, and I will send everyone whose writings I use a heads up on how I used them before I submit the article for final approval.

updated by @Clay Gordon: 03/26/16 13:30:59

Chocoma Enrober

Posted in: Opinion

Pomati machines are now available in USA via Qzina. You can test drive several models and enrobers at the Qzina Institute of chocolate and Pastry in Irvine Ca.Introductory prices 20% off through march 2012.Look at Pomati.it for all info on these machines.

Chocoma Enrober

Posted in: Opinion

I've bought one, but haven't had the chance to use it yet. I don't have enough power in my building.

Chocoma Enrober

Posted in: Opinion

How have you liked the chocoma enrober since you've had it? I'm looking into purchasing an enrober / tempering machine for my small business.

Chocoma Enrober

Posted in: Opinion

Thanks! I bought one!

Chocoma Enrober

Posted in: Opinion

hi i used to work on one i liked it, it was easy to use and very good in a small kitchen

Chocoma Enrober

Posted in: Opinion

Is anyone familiar with a Denmark made Chocoma Enrober? I'd like to know your thoughts on this. Is there a US distributor?

updated by @Mindy Fong: 04/09/15 09:52:13

Free Crucial Chocolate ~ 100% Raw, Vegan & Organic

Posted in: News & New Product Press (Read-Only)

yaaayyy!!

Free Crucial Chocolate ~ 100% Raw, Vegan & Organic

Posted in: News & New Product Press (Read-Only)

Greetings Chocolate Loves!

Please enter to win our giveaway contest!

8 luck winners will receive a gift pack of Crucial Chocolate products ~

Go to the link below, and leave a comment to be entered in our giveaway! Good Luck!!!

http://naturalhealthfoodie.blogspot.com/2011/04/crucial-raw-chocolate-giveaway.html

Crucial Chocolate Website - www.crucialchocolate.com

updated by @Crucial Jade: 12/13/24 12:16:07

Superb taste

Posted in: Classifieds ARCHIVE

SCOTT: Many thanks. I'm a chocoholic, and I may have to make a trip to Europe to buy some of these.

--Arnold

Superb taste

Posted in: Classifieds ARCHIVE

Fin Carr is a private label brand in Lidl supermarkets throughout Europe. Don't know who's making it for them.

Superb taste

Posted in: Classifieds ARCHIVE

Arnold:

Did you keep the label / outer wrap? If so, please take a picture with your phone (or scan) of the entire label and post it here.

The description you provide is very, very general and could apply to many chocolates - translated it basically means "74% cocoa Superior Dark Chocolate Square."