Forum Activity for @Tim Collins

I need some help with mint milk chocolate source

Posted in: Classifieds ARCHIVE

Hi everyone,

I am looking for a source (preferably Florida or in the Southeast for shipping purposes} for mint milk chocolate. I am located in Puerto Rico and want to make mint chocolate rum balls. I was experimenting with various recipes to come up with what I felt was a great product and I did. I used Hershey's mint sticks in the experimental recipe and then the project stopped when the world blew up in 08.

Can someone help me find a source or offer any suggestions?

Thanks in advance for your reply,

Tim

updated by @Tim Collins: 04/07/25 13:00:14

Cacao Field Testing Equipment Needed!

Posted in: Tech Help, Tips, Tricks, Techniques

plase, who is Mr. Hans?

Cacao Field Testing Equipment Needed!

Posted in: Tech Help, Tips, Tricks, Techniques

You should ask Hans...

Cacao Field Testing Equipment Needed!

Posted in: Tech Help, Tips, Tricks, Techniques

sorry, i misread your original post - i thought you said you were going to do some growing - disregard my comments on the guillotine - if you're evaluating beans that have already been processed (fermented, dried, stored), it will do those things. That's what i get for reading in a hurry - i'm off to origin myself today, actually.. in a bit of a hurry given all the packing and logistics i'm afraid...

Cacao Field Testing Equipment Needed!

Posted in: Tech Help, Tips, Tricks, Techniques

Depends on what you want to test:

Guillotine - at the level you're at, you'd only really be able to use it to get a feel for degree of fermentation. It will be useless to determine insect damage or mold at this stage. It's more of a qualitative test for fermentation, and not a terribly accurate one at that.

Moisture meter - get a dickey john portable, or an aquaboy with a small sample adapter. Good for rapid, nondestructive testing for moistures < 20% (good to quickly determine if drying is sufficient or not). Be prepared to spend a few hundred bucks.

pH meter. Lots of small hand held devices available. Question would be why do you want it? What is it you're measuring - pulp pH? Whole bean? And what would you do with the results - how would you use them? <$200. Get calibration fluids for 1, 5, 7 pH. You won't need alkaline.

Refractometer - similar to the handheld pH meter. What would you do with it, how would you use the results? < $200.

I'd start with identifying what parameters you want to control / track, then determine what equipment you need to do so.

Cacao Field Testing Equipment Needed!

Posted in: Tech Help, Tips, Tricks, Techniques

I will soon be heading to some cacao growing areas in SE Asia, and would like to get some recommendations for good quality/price cacao testing equipment such as a guillotine cross-section cutter, moisture meter, ph meter, refractometers, etc. What are some cost-effective models?

Thanks in advance for your advice and feedback.

Vincent Mourou-Rochebois

updated by @vincent mourou: 04/11/25 09:27:36

Marshmallows in Hot Chocolate

Posted in: Opinion

I think its important to understand why something became popular then we can build something better. The gelatin based mallows have the advantage of ease of manufacture and taste neutrality.

Fresh Wholefoods Murwillumbah is where I got it my dry marshmallow root. I suspect fresh root works better but am not sure whether it was ever introduced into Australia.

Marshmallows in Hot Chocolate

Posted in: Opinion

I agree, there is nothing like a bit of experimental archiology, I like making old hot chocolate recipes.

I don't think anywhere here will stock it, is the shop in Brisbane?

updated by @Tom: 09/11/15 13:04:30

Marshmallows in Hot Chocolate

Posted in: Opinion

From the local health food / organic shop. They stock loads of obscure spices and things. Expensive at $95 a kg though. I just like deconstructing confectionary to understand it. Marshmallow clearly has a facinating history. Perhaps the first sweets of kings in Egypt.

What's amazing is how haunting the marshmallow taste is. It survives a meal for example. I can see why this flavour would become popular as your reminded of it so long. I can also see why gelatine and gum arabic came to be used, because the mallow I have are still sticky and not easy to handle. Using gelatine clearly leads to more stable results but bouncy, soft and sticky with a gooey centre is pleasant too.

Marshmallows in Hot Chocolate

Posted in: Opinion

Wow, quick turnaround on the experiment. Where did you get your marshmallow root powder from in Aus?

Are we going to see a marshmallow root iceblock?

Marshmallows in Hot Chocolate

Posted in: Opinion

Wow what a fascinating voyage of discovery. I have combined The Complete Confectioner recipe of 1864 for Syrup of Marshmallow with a recipe of my own for Italian meringue:

egg whites 5

sugar 280 g

marshmallow root 50 g

water 350 ml

Simmer marshmallow root in water for 10 minutes, blend softened root to a soup like consistency with a stick blender, simmer for 20 minutes. Add water if necessary to maintain a soup like consistency. Strain and add sugar to the brown / green liquid. Boil to the soft-ball stage (234F to 240F; 112C to 116C on a candy thermometer). Be careful in the last minutes that the froth does not rise over the pan top.

Whip egg whites to hard peaks. While continuing to whip add in the hot syrup. The mixture will expand and become light green brown. Scoop out mixture onto a dusted baking tray and dry in an oven.

What's amazing about the syrup is its stringiness and bounce. The old texts call it mucilaginous. It's quite possible to pull very fine strand 30 cm or more from the pan. The taste is also quite remarkable. I can confirm that vanilla is definitely not the original marshmallow taste. It's a complex taste with a nice lingering floral, nectar like finish. I detect notes of caramel, not fully cured vanilla bean and mushroom. Nothing quite like it. Fantastic.

I'll try and post some images of the finished marshmallows ifI have time and the kids don't polish them off too quickly.

Marshmallows in Hot Chocolate

Posted in: Opinion

Very helpful

From what I've read around it looks to me like marshmallow as we know it today was popularised when it was combined with whipped egg whites as a pharmaceutical in France. Perhaps to make it easier to swallow or eat. Thus the most original recipes are probably those containing simply marshmallow root, sugar and egg white. The most original recipes seem to use orange blossom water. I found one recipes that look interesting:

Marshmallows

2 egg whites

1/2 cup raw cane sugar

1 tbsp powdered Marshmallow (root)

Whip egg whites until almost stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoon full on cookie sheet. Bake in oven

for 1 hour at 325 F 160 C .

Changing the meringue to Italian style by heating the sugar and marshmallow root with a little water and adding it to the whipped whites then baking may work well too.I like Italian style meringue as it ensures the whites are properly heated. I'll probably make the two in tandem and compare results then tweak until I get a recipe I'm happy with.

Marshmallows in Hot Chocolate

Posted in: Opinion

Doubt you'll find it there. I got it when attending one of their Master classes.

Marshmallows in Hot Chocolate

Posted in: Opinion

Hmm... I'm not seeing any marshmallow recipe on the http://www.valrhona.com/ site? Anyone spot it?

Marshmallows in Hot Chocolate

Posted in: Opinion

Did you try taking the recipe back to the stage of marshmallow root and sugar as in Egypt? Ive found a few recipes involvingmarshmallow root, sugar and egg white similar toItalian style meringue.

Marshmallows in Hot Chocolate

Posted in: Opinion

Well Cheebs, you are a man whose opinion I value greatly when it comes to chocolate so I will give making marshmallows a try and dare to put them with my hot chocolate. The blow torch idea is great, that would be excellent I think both visually and making that plain sugar note complex.....brilliant! What a statement.

Marshmallows in Hot Chocolate

Posted in: Opinion

We already do (natural) vanilla, strawberry, raspberry, mango and passion fruit marshmallows using the Valrhona recipe. They are truly delicious and are relatively inexpensive to make. No relation whatsoever to the mass-produced bag crap. Huge (huge!) sellers, both in naked and chocolate covered form.

The vanilla marshmallows, burnt a little with a blowtorch, play beautifully with hot chocolate.

Marshmallows in Hot Chocolate

Posted in: Opinion

I'd love to get an original marshmallow recipe i.e. marshmalow and sugar. I'm guessing the originalis nothing like the sad chemical imitation we have now and vegans would love it

Rocky road with real marshmallow and good chocolate!Maybe rosewater or real strawberry and real vanilla. We could start a revolution!

Marshmallows in Hot Chocolate

Posted in: Opinion

Definitely potent enough. It's the strongest strawberry smell I've ever come across. I'm just not a fan of the lingering dried eucalyptus leaf finish

Finger limes are in season and in good supply this year. Riberries are over. Bunya nuts just over.Davidsons mid way. Raspberries not started yet.

Marshmallows in Hot Chocolate

Posted in: Opinion

Seems I have an answer http://www.marshmallowfluff.com/pages/history1.html . It looks to me like marshmallows in hot chocolate isa product of marketing, the marshmallow company buys a hot chocolate mix company and then promotes the use of both products together to make more sales. Makes dollars and cents.

Marshmallows in Hot Chocolate

Posted in: Opinion

I have thought about using other bush tucker flavours but not done anything.

With the strawberry gum I was thinking about grinding the dried leaf into the chocolate until the texture is indistinguisable from the chocolate itself. I have done this with coffee and cinamon with great results, perhaps the strawberry gum leaf would not be potent enough?

Marshmallows in Hot Chocolate

Posted in: Opinion

Sure I got mine from http://www.playingwithfire.com.au/ . I'd seriously warn you off trying to use the leaf directly. The steam distillation of the methyl cinnamate does not sound too unnatural or toxic but it's probably like having vanillin instead of vanilla i.e. no of the delicious complexity of reality.

If your looking for an interesting bush tucker taste have you tried the native raspberries, bunya nut processed correctly, davidson's plums, finger limes (caviar inclusions?) or riberries?

Marshmallows in Hot Chocolate

Posted in: Opinion

I have been thinking of using Stawberry gum in chocolate making, there is a place that makes ice-cream with it in http://www.bushtuckericecream.com.au/

Do you know anywhere to get it from I know the Melbourne Food Depot does it http://www.mfcd.net/store/categories.asp?cID=4&c=244157

Marshmallows in Hot Chocolate

Posted in: Opinion

I doubt they have seen much actual Strawberry. More likey the "natural" strawberry flavouring methyl cinnamate http://en.wikipedia.org/wiki/Methyl_cinnamate extracted from the leaves of the Strawberry gum or Eucalyptus olida.

Crazy plant. I have some of the leaves and even after years of storage (because they taste awfull) the smell ofStrawberry is very strong.

That wiki link is fascinating. I wonder if anyone actually uses marshmallow to make marshmallows anymore!

Marshmallows in Hot Chocolate

Posted in: Opinion

Wow, I am enlightened http://en.wikipedia.org/wiki/Marshmallow however still no info on the first marshmallow in a hot chocolate.

Marshmallows in Hot Chocolate

Posted in: Opinion

Yeah, New Zealand has a massive tradition of marshmallows and chocolate, a friend of mine was telling me that about half of the chocolate bars in NZ have some form of marshmallow in them.

Perhaps looking back to when it all started, the first marshmallow to sully a hot chocolate, that may provide some insights. I am hoping that perhaps some Americans can comment as for some reason I associate marshmallows in hot chocolate with the USA.

Personally, I find marshmallows revolting, probably on par with fairy floss (candy floss) as the most horrible confection. That said I have not made my own marshmallowsand I usually find that if I make something myself the traditional way they result is lightyears ahead of the mass produced filth.

For me marshmallows are too sweet to add to a good hot chocolate and the huge vanilla hit or God forbid strawberry hit you get from adding them totally overpowers the chocolate. Perhaps you are right and a hand made more subtle variety is required to understand why it was done in the first place....or perhaps it was a sugar addict that did it!

Marshmallows in Hot Chocolate

Posted in: Opinion

Tradition, it's colourful and because it revives childhood memories? It's cheap for manufacturers to tart up a second rate product? In NZ there is a huge tradition of adding a marshmallow coated chocolate frog as a gift with a hot beverage. Fairy bread is equally odd. Adding artificial colours and gelatine to a quality chocolate seems absurd.I'm also guessing that a decent marshmallow with a natural flavouring such as vanilla could be a nice complement to a coffee or chocolate. Perhaps the tradition was borne of that and has been corrupted over time.

Marshmallows in Hot Chocolate

Posted in: Opinion

I am curious to know why people like (or dislike) marshmallows in hot chocolate.
updated by @Tom: 04/20/15 09:03:44

Luster Dust Wholesalers?

Posted in: Classifieds ARCHIVE

I've purchased a lot from this lady:

www.SunflowerSugarArtUSA.com

Cheers.

Brad

Luster Dust Wholesalers?

Posted in: Classifieds ARCHIVE

Does anybody know where I can purchase luster dust in bulk at wholesale prices?

Thanks for your help!

updated by @David Peterson: 04/07/25 13:00:14

stone ground vs steel

Posted in: Tech Help, Tips, Tricks, Techniques

This might be somewhat related. I was wondering whether stonemelangeurs have different textures oor polish gradesto the stones and are they generally smooth or rough?

stone ground vs steel

Posted in: Tech Help, Tips, Tricks, Techniques

Oh! Im not considering a migration - just interested to hear of others experiences- do you have any?

stone ground vs steel

Posted in: Tech Help, Tips, Tricks, Techniques

It's a very large topic, that, in short - the answer is a qualified yes (it could be), but for a wide variety of reasons.

You'd need to provide more information on the type of chocolate you manufacture (basics of formulation and physical parameters that are important to you), the type of equipment you currently use, and the type of equipment you'd be considering to migrate to, to effectively begin the discussion.

stone ground vs steel

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

I have a small bean to bar company and currently use stone grindeurs on my nibs. I'm happy with the texture & flavor development- but recently someone asked me if it really would be any different if I used a steel or metal melanger.

Does anyone have any first hand information about this? Experimented?

I looked for information in previous forums but didn't find it- please forgive me (and send me to the correct link) if this is a topic that has already been thoroughly covered!

Thank you in advance!

updated by @Tegan Hagy: 04/11/25 09:27:36

Some advise on using chocolate colours, shimmers and colour sprays

Posted in: Tech Help, Tips, Tricks, Techniques

Dear all,

I am a newbie here and I need some advise. This is my very first discussion and I hope to contribute as and when I can. I got some fancy equipment for use with chocolates that I make at home sometimes for friends and family. However, after experimenting a little I got mixed results so I thought I'd ask for some expert advise.

I found out resellers of IBC and Pavoni in my city and I managed to get hold of a few colours:

1) IBC Chocolate Colour Powder (100 gm bottle)

2) IBC Shimmer Colour Powder (25 gm bottle)

3) IBC Creative Colour Spray (150ml Can)

4) Pavoni Cocoa Butter COlour (200 gm bottle)

However, the advise I got from them on how to use these was at best confusing. I am unsure of which colours to dissolve in chocolate, which to spray directly, which to just powder and rub later ....

I am not a newbie when it comes to making chocolate and using chocolate equipments. However, since I have not done any formal course on this subject any advise would be welcome. I'll gladly oblige with pictures so you all can see if I am a good student or not.

Thanks to all who reply.

updated by @Ankur Bhargava2: 04/11/25 09:27:36

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Clay who do you work for? , you have great knowledge on all things chocolate. Regards Mark at Barry Callebaut Canada.

mark_pennington@barry-callebaut.com

6043402403

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Seems like the most cost effective way is to send samples to a lab that already has the expensive equipment, then pay them per sample. Unless you have hundreds of samples, it will be orders of magnitude cheaper than buying analytical gear (sebastian's $30k estimate is for just one machine, but what about everything needed to support that machine (computers, reagents, glassware...?) You might be able to save some money by going to a college chemistry department and asking if any labs have the equipment you need, they might run a sample or two for free for you....

good luck!

Cheers,

Mike

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Thank you all for you help, I appreciate it.

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

There are lots of pieces of equipment that you can push a button and get an answer. All of them are in excess of $30,000 USD.

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

I'm surprised nobody has asked this question: Why do you want to? Can you provide some background to the reason why you would need this information?

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Sebastian is right ... there is no inexpensive machinery to do this. You can either do the solvent extraction yourself (not recommended unless you are comfortable with bench chemistry and have the equipment already) or send it out to a lab for analysis.

There is at least one machine you can buy to do this. I don't know the price but it uses NMR (Nuclear Magnetic Resonance) techniques so it's not likely to be cost-effective unless you are going to be measuring hundreds of samples. Attached is a PDF brochure.

:: Clay

PS. Search for "cocoa fat content measure" on Google. The first search result is this discussion.

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Thanks for the advice.

But I was looking for something that would work at the push of a button.

Any manufactures come to mind?