Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Thanks. What other comparable equipment options are there if raw processing is required? One of their bigger models with frequency control?
Forum Activity for @Michel Hafner
Posted in: Make Mine Raw ... (Read-Only)
Thanks. What other comparable equipment options are there if raw processing is required? One of their bigger models with frequency control?
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
It most definitely WILL go above 104 F. I've measured up to 140F with a laser thermometer. Next batch we do in a small grinder I'll take a picture.
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Has anyone measured the temperature of the melange in the melanger from Cocoatown during operation? Is it suitable for raw chocolate processing (e.g. not going over 104 F (40 C))?
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Kia ora Nat
Thanks for the feedback, we were so close to buying a Santha but hesitated because of the cost for us to import into Aotearoa. I knew further reshearch needed to be done. I have been in touch with Cocao Town about there machines. Thanks again.
Love
pixie
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
I have some questions if you would send me a personal email.
Thanks -- Susana
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Thank you for the feedback! The melanger from Cocoatown sounds like a really good machine.I will be looking into purchasing one of those! ; )
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
The melanger from Cocoatown is much sturdier than the current production of Santha grinders which constantly bust their bearings, have belts burn up, or motors burn out as grindingchocolate in them is not what they were designed to do. We've been using Santhas full time for 9 months and they have had to have almost every piece replaced, starting with only the 3rd batch ofchocolate we ground in them. The cocoatowns seems to get a much smoother (lower micron size) grind in them as well.
We don't own any cocoatowns yet, but I have seen them in action often, and tasted thechocolate coming out of them and it is much nicer.
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Indian wetgrinders look similar to the melangers. The similarity ends with appearance. Indian wetgrinders are made for making idli dosa, and each batch of rice or lentil takes only 30 minutes. For chocolate, cocoa nibs have to be ground for 48 hours or more to get the 15 micron size. Melangers are modified to keep the motor from heating up and to keep the cocoa beans from overheating. There are lot of design and engineering improvements in melangers to make them suitable for grinding cocoa nibs.
We at Cocoatown.com sell melangers for small scale - 8-10 lbs of cocoa nibs and Grindeurs for medium scale -to grind up to 65lbs of cocoa nibs. We ship them worldwide and in the voltage you need.
Our customers have used these melangers and Grindeurs to grind raw or roasted cocoa nibs for more than five years.
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
If you go to Google images and look for "wet grinders" you will see many different options. I do not know if they have anything different from the usual models when used for chocolates, but there are made in India and used to make things like the big lentil and flour pancake for masala dosai. If you have a reasonable size Indian population where you are check at the Indian Supermarkets ... this are very common kitchen appliance in India -- I also need one - but I am in Costa Rica. Good luck!
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Kia ora Jade,
Yey, nothing as yet but would love to keep in touch as we are on the same path. Do you have a website so we can see a bit more of your beautiful raw chocolate. I will email John (see below) and let you know if he comes back with anything of interest.
Arohanui
Pixie
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
John Nanci over at www.ChocolateAlchemy.com sells some "home scale" melangeurs used to make chocolate. Maybe that would work for you.
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Hello Pixie!I wish I had the information on what kind of stone grinder and or conch/refining machine to buy.I currently own and operate a raw, vegan, organic chocolate company based in Big Sur Ca. I am also looking for words of wisdom on what type of conch/refining/stone grinder machine would be best to purchase to produce my own cacao paste ( keeping the temperature as low as possible) .I am looking to buy a tempering machine(10-20lb capacity) as well and could use some advice. I appreciate the position you are in and hopefully we can discover a solution together!~ Jade
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Kia ora Koutou!
We have a small business in Aoteaora (NZ) hand making raw chocolate. I would like to buy a stone grinder so I can start to work with the beans and also make a range of nut butters. Can anyone give us some advice on which machine would be best, as I read that the Spectra 40 was not good for raw chocolate due to the temp it goes to as the conch time is longer for raw......Can anyone shed some light our way, Mauri Ora!
updated by @Pixie: 12/13/24 12:16:49
Call for Entries: 2011 Academy of Chocolate Awards
Posted in: Tasting Notes
The deadline for entries in the 2011 Academy of Chocolate Awards is Friday February 25th.
If you're interested in participating, all of the information and instructions you need are attached for you to download. If you have questions about the instructions, forms, or anything else post them here, I have notified the organizers and they will be monitoring the discussion.
updated by @Clay Gordon: 04/17/15 12:45:27
What's YOUR Desert Island Chocolate?
Posted in: Opinion
I like Omars Pirates of the Carribean Truffles! I think I'd have to have some Felchlin Cru Savage for day in day out indulgence and for more special occasions my own peanut butter cups, salted mixed nut caramel and coconut creme brulee truffle.LOL! Hope theres some exercise equipment on this fantasy island.
What's YOUR Desert Island Chocolate?
Posted in: Opinion
Awesome! i'm happy this question is being revived too, thanks guys.
i'm gonna go dark with this one. 85% Valrhona. And since refrigeration is provided, I'm gonna milk the island's cow, produce cream andwith theuse of local spices create wild pirates of the carribean truffles
What's YOUR Desert Island Chocolate?
Posted in: Opinion
I was scanning old posts and came across this one, which even though it is a few months old is a great question. I'm sorry no one else took you up on it at the time, Clay. Maybe my response will revive the discussion....
I loved Mort Rosenblum's book, Chocolate: A Bittersweet Saga of Light and Dark, where he searches for his own desert island chocolate, and as I read it I found myself asking, so what's mine? At the time, it was definitely Valrhona's Guanaja--its complexity keeps me very well entertained. Since then I was introduced to Chocolat Bonnat's bar from Cuba. It's dried fruit flavor of raisins somehow seems more nutritional, so it might fool my body into thinking it's being better nourished 
.
What's YOUR Desert Island Chocolate?
Posted in: Opinion
You're stranded on a desert island and for some reason, you have the ability to choose some of what you're stranded with, including chocolate.
Okay - it's a mythical desert island, of course, because you have unlimited amounts of the chocolate you want to eat, plus working refrigeration to keep it in good condition until you get around to eating it.
So ... what chocolate do you take?
:: Clay
PS. My Desert Island chocolate is the trio of Indonesian 65% dark milks from Bonnat - Surabaya, Asfarth, and Java. (I know it's more than one it's my question so I get to interpret the rules.) In addition to the fact that I like the taste, milk chocolate has been shown to be me more complete nutritionally (overall, even though lower in antioxidants) and a better choice for "survival" situations.
updated by @Clay Gordon: 04/10/15 10:32:16
90% Dark Chocolate- How can I use it?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you very much. I am not sure of the fat % but trial and error will tell. I am just starting off in the chocolate world and am thankful for any help I can get!
90% Dark Chocolate- How can I use it?
Posted in: Tech Help, Tips, Tricks, Techniques
Unless you have a refiner, you can't add sugar to it without it being grainy. Sugar simply won't dissolve in chocolate.
There are many things you can do with this chocolate, two of them being:
1. You can use this chocolate for baking.
2. You can blend this chocolate with other chocolate to create different intensities. It would be helpful to you if you knew the actual fat % vs cocoa solids %. However, you could definitely take a very sweet milk chocolate and add this to it to intensify it and reduce the sweetness.
Hope this helps.
Brad.
90% Dark Chocolate- How can I use it?
Posted in: Tech Help, Tips, Tricks, Techniques
I recently acquired 90% and 100% chocolate. Is there a technique for adding sugar to them or does anyone have anysuggestionson using these in aconfectionerymanor?
updated by @Corey King: 04/11/25 09:27:36
Thanks for all the advice. I am totally new and just beginning. But with no much money so a solucion for a guitar will be more then great. I will buy tomorrow the cutting in tool and aplastic quilting ruler, but with what kind of knife must I cut the ganache ? Must it be warm, cold or how can I cut it the best way ?
Thank you,
I think the creativity that draws us to chocolatiering is helpful in working out ways to do things other that the "official", expensive way. I have not purchased any ganache frames yet, and I will in the future but for now, I found a bun pan extender at a restaurant supply store that works well for a frame (albeit a large one). I keep thinking when I am at home depot, that they must have something that could be used for caramel bars.
Target has some heart shaped silicone ice cube molds for valentines day, I pressed marzipan into those to make heart shaped marzipans. If you search online, you will find several homemade vibrating tables. And then, if you are really crafty, there is a thread somewhere on making a guitar- but you need to weld stuff together. (If you are interested I think it is on the egullet forums...).
In the ecole chocolat curriculum, there was a really interesting article about Jacques Torres and how he opened his chocolate shop. He himself did a lot of the work, building, painting, etc. I think being able to do things this way is what may help a lot of people stay in business during these tough economic times. I know that when I am ready for opening my own shop, my husband son and I will be doing a lot of the work- I am thinking going as far to even build my display cases.
If you keep reading the forums you will find so many creative ways that people have solved problems and made things work for them.
Sorry I missed this, we're about 6 hours apart or more as time-zones go. You've found the candy cutter I was referring to, the rolling adjustable cutter (top picture in your post above.) Hopefully though the home depot tool you've picked up will do the trick or at least help improve the situation.
It's frustrating, I know to have a problem, and to not know how to solve it without going the expensive route, but you'd be surprised how many professional (as in, they COULD totally afford a guitar,) kitchens I've been in that whip out a ruler and knife to do their cutting, or who have found other unique solutions (like silicone ice cube trays,) for shape/size of items produced. Sometimes not buying gear right away is what helps us to learn more about the various ways we can work with our confections. Not always a bad thing!
I agree that a guitar is an expensive piece of equipment for a business that is not making a profit yet. In order to be profitable you need to be so careful of your expenditures! If you are not making a ton of chocolates, you may do fine with a method that, while more time intensive, is a lot less expensive. I have success using a painter's cutting in tool that I got at home depot for about 5 dollars, and a clear plastic quilting ruler I got at a sewing shop. If you make slab ganache it is easy to use these and get uniform shapes. The caramel is of course more difficult to cut but you get good results with that too. I hope that helps!
My advice is to not invest in equipment like a guitar until you have turned a profit on your product. There are a lot of other reasons why your stuff may not be selling, and shape is not the first place I'd look for the answers.
How are you pricing and marketing yourself, and to whom?
Have you gotten honest tasting results from those who have nothing to lose by being brutally honest with you about texture and taste?
Are you able to present yourself and your work with the confidence necessary? (even here in a relatively anonymous space you express doubts about your own work.)
Are the types of candy you are making suitable to your target market?
What I know, is that a guitar is a pricey investment when you don't have signs of profit. If you honestly feel it's shape that's holding you back, well, ok - but I'd go for a candy cutter before going 'all in' for a guitar.
What types of candy are you making, that shape should be such a crucial problem in marketing them profitably?
Ganache filled chocolates with an long shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
Hello Everybody, I'm doing an internship at a manufacturing factory(retail) (long story short, that's the only option available for me in this part of the planet, south-east Asia).This place is not for artisans, but I had to take it in order to be as close as I could with chocolates. I'm soon travelling for a better offer.
Today was my first day andI've been given an assignment to come up with a recipe for "ganache filled chocolates with a long shelf life". Something that could be sold for retail and with a shelf life of atleast 6 months.It can be nut based, fruit based, flavor, cream, just anything.
I have tasted some very basic ganache filled chocolates that are sold retail by places like "harry&david" and retail giants like "ferrero" and "ghirardelli" but I have not given a thought on what makes them stay longer on the shelf. Any hints?
PLUS
- do coconut oil or any oil based ganache stay longer?
- do water based ganaches have a longshelf-life?
- does adding invert sugar alone help?
- will adding lecithin in a cream based ganache improve shelf-life?
- do sodium bicarb or ammonium carb play a role?
- any other hints?
I'm feeling a little disappointed for the kind of first assignment I've got but I'm interested in knowing anything about the behavior of chocolate and that's keeping me going. And I would really appreciate any help I could get.
updated by @Venita Irudayaraj: 04/11/25 09:27:36
Lovey Dovey?
Posted in: Opinion
Lowe:
It's simple ... you have to become a "Dove At Home" chocolatier, buy their equipment and chocolate and start a small chocolate business (a bit like Pampered Chef) so you can join THEchocosphere.com, contribute to the community and get points for contributing.
I wonder if that would work on TheChocolateLife. 1 point for uploading a photo, 1 point for a comment, 2 points for starting a discussion or blog ...
I don't think it would make TheChocolateLife any better (and it might diminish the value as people would post to rack up points, not because they had anything useful to contribute).
:: Clay
Lovey Dovey?
Posted in: Opinion
Casey,
As always, thanks for the laugh with your inimitable style! I didn't even catch the humor or your title until I clicked on the link. Unfortunately, I don't think that poor Ashley knew what might happen if you become inimical to her though.
Gotta love Dove. I liked this:
GREAT INCOME OPPORTUNITY:... Sponsor and mentor a team and the possibilities are endless.
Plus there are "Success stories". Nice MLM!
Lovey Dovey?
Posted in: Opinion
I wish I was cool enough to be invited. sniffle, sniffle.
And you could get rich too! I found this on the User agreement
Participants will receive one (1) five dollar ($5.00) Amazon.com E-mail gift card for every two hundred (200) points earned.- Points are earned by completing tasks in the community. The point value for completing each community event will be clearly stated in the event description.
- A participant may not receive more than $595.00 worth of rewards, or any other items of value from Think Passenger, Inc. during any calendar year.
Lovey Dovey?
Posted in: Opinion
You must be invited and be given a username and password to log on to the site. You can't just sign up, like you can here at TheChocolateLife.Apart from everything else - does anyone see a problem with usurping the name of chocosphere.com (which BTW is a registered trademark)?TheChocosphere.com is operated as a "private on-line community" by a third-party - a company called Think Passenger. Interestingly, Mars is not listed as one of Think Passenger's customers. If you want to be totally disgusted, read the "Rules of Participation" and Privacy Policy (they own all the content contributed, among other things, and you have to provide a valid mailing address and agree to receive mailings ... "We only collect your Personal Information for the purposes of managing and monitoring your account and passing such Personal Information to the relevant Passenger Client on whose behalf we have collected it. ")When will they learn that it's just chocolate?:: Clay
Lovey Dovey?
Posted in: Opinion
I get letters, and some of them just have to be passed along to my fellow chocolate
passionistas.
Hi Casey,
I am a huge fan of your blog and I wanted to reach out to you to tell you about this
really cool new chocolate community. This community works within a leading
chocolate company, currently developing some really innovative new concepts around
chocolate. The aim is to open a dialogue with chocolate enthusiasts, and then let
those enthusiasts (like YOU!) help shape and influence new product development,
provide feedback and interact with other chocolate lovers. I think you would be an
awesome contributor to The ChocoSphere-- I love your chocolate reviews! Your ideas
and voice would help influence new product development for a top chocolate brand.
You can share your thoughts and feedback, and have an impact on this brand's
future!
I'd love to send you a personalized link to join the community-please email me
confirming your interest and I'll send one over. Or, if you have any questions, please
let me know.
Sincerely,
Ashley
The ChocoSphere
www.thechocosphere.com
/~A private community for chocolate passionistas~///
So I received this email from one of my super fans, who shall remain last
nameless, i t seems. Out of curiosity I wanted to inquire as to what business it
was that would ask of my chocolate consultancy free of charge, and just
generally whose chocolate I would imbibe. After all, my mom always taught me
never to accept candy from strangers. Ashley was so friendly, and she sure
knows how to flatter a person, flattered the pants right off.
So my pants on the ground, and my curiosity thus piqued, and knowing that
Ashley did say she would be happy to answer any questions I might have, I sent
her just one simple question before I was ready to sign my life away.
But her reply was also a rebuff, and quickly revealed that poor Ashley was
suffering from amnesia all about our new BFF status, and about who, in fact,
I even was.
Hi Casey,
Unfortunately I can't tell you the name of the company, but it is a leading
chocolate brand and we'd love to invite you into the community! Please confirm your
occupation and I can send you over a link to join the community.
Sincerely, Ashley
The ChocoSphere
www.thechocosphere.com
~A private community for chocolate passionistas~
Now we do know something about Ashley, even though we may not know
her last name, or the name of her company. But other than that she is a great
flatterer and very passionate, we may only know this: She will vary the amount
of tildes and slashes bordering the chocolate passionista slogan, depending on
her mood and/or degree of amnesia.
Now the only other place I've really seen the phrase "chocolate passionistas"
about the web was here , in this "community for chocolate passionistas,"
brought to you by Dove Chocolate. Won't some kind soul direct Ashley there, so
that she can recover some of her memory?
updated by @Casey: 04/12/15 03:49:04
Interesting Visitors....
Posted in: Opinion
I have no reason to believe it's the best in the world either, I certainly make no claims to such extent, and I'm the one making the chocolate! Taste is subjective, and no single individual should have the right to pass judgement on anyone's creations but their own.
All I can do is proudly pass on what one of the most respected chocolatiers in the world has told me (and put in writing). His tastes are subjective too. However, as Barry Callebaut's Technical Director,at the very least he's one person who is certainly qualified to provide an opinion, and lend credibility to what I do - credibility which has been questioned many times on this forum.
Brad.
Interesting Visitors....
Posted in: Opinion
If Brad's chocolate were the best in the world, I wouldn't mind making a trip to Calgary (en route to stunning Banff National Park) to stock up on bars. But, not having tasted it, until I hear credible voices proclaiming it such, I have no reason to believe it's the best in the world. I'll have to remain agnostic until circumstances take me (or a willing chocolate mule) to Calgary or until Brad teams up with a US importer/distributor.
Interesting Visitors....
Posted in: Opinion
Clay,
Thanks for your response. If you posted this from the East Coast then it was about 2:30a.m. when you posted. That speaks to me of your concern about this issue.
As I see it, you both make some valid points. The bottom line is that respect is paramount and you've shown respect and restraint in your posts. I appreciate the humility of your apology.
I think that, along with every member here, you and Brad both benefit from this community, and you both add value to it (unless there is contention and a lack of respect). To add this value with your contributions takes your time, energy, and often research. Clay, you of course contribute more to this community than anyone, but you also probably directly benefit more from it than anyone. I think that you both need to think of the rewards you get from this community (both direct and indirect).
Brad should certainly gain more customers from his OP.
After the claims that Brad made about the quality of his chocolate it's a shame that it isn't more widely available, but I can understand the rationale that he explained why he's not set up to ship. I'm glad that I never emailed him to inquire about getting some of his chocolate, though.
Now I think I'll just contemplate and imagine eating a Chuao or Porcelana bar...
Peace,
Lowe
Interesting Visitors....
Posted in: Opinion
To all participants in this conversation and members of TheChocolateLife:
Rarely do I get as much private mail about a discussion as I have about this one. It's pretty evenly split, but there are several members who believe that I have overstepped my bounds in responding as I have to Brad. So, to all of you who feel that way now or who may come to feel this way after reading what I have to say - and to Brad - I apologize. Brad has been a long-time contributor to the community and his comments are appreciated by many. Including me: though there are times I wish he would choose to express himself differently.
I would like to add, not by way of excuse (there is none), but of explication, an analogy I believe I have offered to Brad privately: If I walked into Brad's store in Calgary and started talking in a loud voice using language he thought was disrespectful of other customers it would be within his right to walk over to me and ask me to quiet down and to refrain from using the language he found disrespectful. My "shop" (TheChocolateLife.com) is open to anyone, anywhere in the world, who is willing to spend a few moments signing up to join - free of any charge or obligation. Most of the people who visit my shop do so quietly, anonymously, reading, learning, but not contributing (or buying anything). There is no compulsion on my part to contribute in any way.Those who wish to contribute do so.What I ask, however, is that when visitors to my shop do contribute they do so in a reasonable tone of voice using respectful language.
If I was being disrespectful to Brad (and by extension to every member of TheChocolateLife), again I apologize to those who took offense and contacted me. I have invested a lot of time, effort, and love in creating and nurturing TheChocolateLife community over the past three years to the point where it now counts nearly 4000 members in over 100 countries. One of the things that has contributed to this growth, I think, is the work I have done publicly (leading by example) and privately (when I felt necessary) to maintain a certain level of civil discourse.
We may not all like white chocolate, but we all like chocolate ... and that provides a common ground for gathering together to share what we know. Collectively, we know a great deal more than individually. That is the reason I started TheChocolateLife in the first place; to create a place where people (including me) could come to get their questions answered. Though we may disagree at times, we are all united by our fascination and passion for this thing called chocolate.
Thanks for your support, consideration, and patience:
:: Clay
Creator/Moderator
Interesting Visitors....
Posted in: Opinion
Clay;
Thanks for the reply. I'm not interested in debating anything with you either.
You're right about my comment referring to the "dufus". Sorry about that. I called him a dufus, because he sent me a scathing email when I politely said I wouldn't.
My posts here are strictly charitable and based upon my experience in the industry and in business in general. I gain nothing from my contributions, other than the satisfaction of giving back to the business/chocolate community and helping others out there who are having the same challenges with chocolate that I did when I first started.
Given that fact, and the fact that people HAVE benefitted from my posts, and you as the owner of this site have benefitted from my membership and posts (I help to enrich the content of YOUR site on my dime), why would you even fathom the idea that I would pay anything - whether it be money OR chocolate to enrich your business without getting anything tangible in return???
Wow....
You certainly do have a set of balls Clay! I'll give you that.
Brad