Forum Activity for @Tom

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?

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

There are no inexpensive pieces of equipment that i'm aware of that would give you fat results with a push of a button. If you're comfortable around wet chemistry and appropriately equipped you might consider a solvent wash to extract the fat, evaporate it, and do a difference by weight analysis (the decrease in weight would be predominantly due to the fats that were extracted by the solvent). If you don't need tremendously accurate precision (ie if you're ok with a +/- 0.x% accuracy), that may be the way to go. Downsides are your handling solvent and need to dispose of it safely.

Machine to Measure Cocoa Power Fat Content

Posted in: Classifieds ARCHIVE

Hi Everybody,

I am looking for a piece of equipment that will allow me to measure the fat content of Cocoa Powder.

I am working on a tight budget, any advice?

Many Thanks,

Raja

rajadarbari@hotmail.com

updated by @Theobroma: 04/07/25 13:00:14

David Lebovitz visits Patrick Roger Chocolate (Video)

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

http://www.davidlebovitz.com/2011/03/a-video-visit-to-patrick-roger-chocolate/

updated by @Ice Blocks!: 12/13/24 12:16:07

polycarb moulds (was chocolate won't release from molds)

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Brad - great advice. The original batch was tossed. I started over with several successful batches - now. If I can figure out how to send pics across this sight - I'll add them so you can see the moulded chocolates.

As you can see - I was having a bit of trouble just posting my question and replies on the website - so adding pics may be a real challenge. But, I'm hopeful.

Joanne Gaither

www.lumucandy.com

polycarb moulds (was chocolate won't release from molds)

Posted in: Tech Help, Tips, Tricks, Techniques

Without seeing photos, and having worked with chocolate daily now for several years, if your chocolate had to spend hours in the freezer, I would hazard a guess that it in fact wasn't in temper - at least not enough of it to allow proper crystalization and the necessary shrinkage to come out of the molds. Set your chocolates out on the counter at room temperature. I'm guessing they'll bloom, or get very soft, or when you break the bars, the insides will be all grainy, like a bunch of little octagons glue'd together.

You need to understand how chocolate behaves when you are working with it. There is essentially ONE type of crystal which is ideal for confections. That crystal forms best at 31 degrees C. All of the undesireable crystals form in approximately 3 degree increments below that temperature. IF you warm your molds, and pour your chocolate into them (assuming it's in temper), the chocolate stops moving and the warm molds create a perfect environment to hold the heat in the wrong temperature ranges, thereby causing the wrong types of crystals to form. Essentially you want your molds cool - about 18 degrees C. Pour your chocolate into them quickly, and then pop them into the fridge quickly. You want the chocolate to cool quickly (but not too quick) so that the wrong types of crystals don't have time to form and seed themselves (creating bloom).

I would also NOT recommend that you put your chocolate in the freezer to set it. This rapid cooling effect can cause your chocolate to crack, and also allow condensation to form on the surface, creating sugar bloom just before it freezes.

Hope that helps.
Brad

polycarb moulds (was chocolate won't release from molds)

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Brad. Yes - TOMRIC does sell polycarbonate moulds. And, yes my dark chocolate was in temper - I use a Revolation X from ChocoVision. I think maybe the moulds needed to be a bit warmer. The chocolates finally fell out - afterspending hours today in the freezer. I am going to temper some new dark choc and sit the mould on a heating pad set on low. After piping choc in I will sit mould in fridge, then freezer for 10 minutes. Does this process sound right?
updated by @Joanne Gaither2: 04/11/25 09:27:36

chocolates won't release from new moulds

Posted in: Tech Help, Tips, Tricks, Techniques

This discussion was (for some reason) continued here .

This discussion has been closed to further comments. Please add any comments to the new discussion.

chocolates won't release from new moulds

Posted in: Tech Help, Tips, Tricks, Techniques

I was under the impression that Tomric offered nothing but thermoformed molds, and not polycarbonate. I could be wrong.

Regardless, I suspect the challenge is that your chocolate wasn't properly tempered.

Did you test for temper before molding? I highly recommend this for people just getting started in working with chocolate.

Can you post a picture of the mold?

chocolates won't release from new moulds

Posted in: Tech Help, Tips, Tricks, Techniques

I am sure this is a horror story that has been discussed many times over - but it is a first for me.... And, I woke up this morning - and the problem still hasn't worked itself out.

The details: I tempered dark chocolate last night. Filled a brand new polycarb mould (just arrived yesterday from TOMRIC) with tempered chocolate. This is my first time ever using polycarb moulds (so - I may actually be the problem, not the mould.) I set the mould in a 68F room with a light flow from a fan across the mould. After 10 minutes, I put the mould in the refrigerator. After 20 minutes the choc wouldn't release - so in desperation I put mould in freezer. Checking every 10 minutes - still no release. I gave up after 30 minutesand put the mould in the refrigerator for overnight. This morning - still no release and my husband suggested tapping gently with a blow hammer to the bottom. HELP.

updated by @Joanne Gaither2: 04/11/25 09:27:36

Immersion blenders

Posted in: Geek Gear - Cool Tools (Read-Only)

I use Sunbeam plastic one. Brilliant and cheap and doesn't leak oil, I don't like the metal ones as they change the temperature of what you are making quite rapidly especially working on small scales like I do.

Immersion blenders

Posted in: Geek Gear - Cool Tools (Read-Only)

We've used a Robot Coupe MMP240 for years and I'd certainly recommend it.

Immersion blenders

Posted in: Geek Gear - Cool Tools (Read-Only)

I use two -- for smaller batches (about a quart) a Cuisinart 400w stainless steel model with detachable head; it's been an amazing workhorse, going on 2 years now. For larger batches (up to a gallon) we use a Waring model... not sure which one but it's one of the smaller units. It works just fine and has two speeds.

Immersion blenders

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi,

Can anyone recomend an immersion blender for ganache fillings?

updated by @megs: 12/13/24 12:15:15

Food grade paperboard

Posted in: Classifieds ARCHIVE

thank you.

Food grade paperboard

Posted in: Classifieds ARCHIVE

I have a paper supplier that gets it for me. Any printer should be able to find it for you.

Food grade paperboard

Posted in: Classifieds ARCHIVE

may I please ask where you guys are getting this food safe board? Thank you!

Food grade paperboard

Posted in: Classifieds ARCHIVE

Thanks, Ruth.

I appreciateyour response.

Per your reply I found something similar. My paper supplier stocks the Tango brand also food safe.

Last year youpointed me in the right drirection for candy pads - Murnane.

The Chocolate Life is a great community.

Best,

Shelley

Her Coconess Confections

Food grade paperboard

Posted in: Classifieds ARCHIVE

What kind of an insert? Carolina card stock is a food safe paper. Your paper supplier can do the research for you.

Food grade paperboard

Posted in: Classifieds ARCHIVE

I'm having trouble finding food grade paperboard to use as a packaging insert.

Does anyoneknow ofa resource?

Thanks,

Shelley

updated by @Shelley Seward: 04/07/25 13:00:14

Cocoa cake pulverizer?

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

The same folks that make the CocoaTown melangeurs have this pulverizer on their site...

They actually sent me a sugar sample ground with that unit and the particle size seemed adequate. I had completely spaced this contact!

Cocoa cake pulverizer?

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

same unit cheaper but without extra screens:

http://cgi.ebay.com/Thomas-Wiley-Standard-No-3-Mill-Grain-Feed-Laboratory-/310298201392?pt=LH_DefaultDomain_0&hash=item483f36cd30

Cocoa cake pulverizer?

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

This one will do you:

http://cgi.ebay.com/Thomas-Wiley-Standard-No-3-Mill-Grain-Feed-Laboratory-/310296798953?pt=LH_DefaultDomain_0&hash=item483f2166e9

Cocoa cake pulverizer?

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

This tiny unit will work but will take you a long time to go through 1000 pounds and you will need to put the cake through a pin mill first as you need to feed this hammer mill with pea sized chunks...

go for a bigger unit.

Cocoa cake pulverizer?

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

Yes, for some people 400 lbs might be a pittance, but to me, it's a lot. And I was wrong, we have about 1000 lbs already

Still, those mills all seem to be geared towards much larger production scales

Thanks anyway for the input!

Oh, how about this guy? $1k http://cgi.ebay.com/Micro-Hammer-Cutter-Mill-Spex-cat-5200-Culatti-AG-/370488838858?pt=LH_DefaultDomain_0&hash=item5642db0aca

Cocoa cake pulverizer?

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

these guys can get you a solution for about $3k

http://www.meadowsmills.com/prod02.htm