Forum Activity for @Sebastian

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Strange career path, isn't it? My background is actually genetic engineering and organic chemistry, but after having done it for a number of years discovered i pretty much hated lab work (and waged a philosophical war wherein i came to the conclusion that what i was doing was wrong - just because we can, doesn't mean we should - but that's another topic). I pretty much lucked into chocolate 20 years ago - fell into it completely by accident (or providence, depending on how you view things) - never in a million years that i'd be doing what i'm doing now, didn't even know it was an option!

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Ah, ok, I understand now. Thanks for clarifying that. I should've warned you that us botanists get feel uneasy when people talk about plant origins, especially since I've spent the last 10 years trying to teach people that chilis are from Central America and not Asia, and that mangos are from Borneo and not Mexico!This may be off topic, but can you tell us how you went from studying the extraction and synthesis of Rebaudiosides to chocolate making? And is it really a simple enough compound to make it cheaper to create from bioreactors (using yeast or E. coli?) rather than extract from plants?

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Sorry, I meant the actual physical source for the material that is currently commercially available was african. commercially, it's not being supplied as a direct extract from this plant any longer - rather it's an enzymatic bioreaction process.My frame of reference? Was part of the team that was responsible for it's identification and subsequent creation of the process required to commercialize it.

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Sebastian, sorry, since I research plant origins and ethnobotany, when you said the "plant is African" I assumed you meant the plant has its natural distribution in Africa, which it is not. It is from Southern South America as this book on Stevia explains: http://books.google.com/books?id=nzRU9byD63MC&lpg=PA178&ots=t6mRxtIo_L&dq=Stevia%20rebaudiana%20distribution&pg=PA31#v=onepage&q=Stevia%20rebaudiana%20distribution&f=false The first Rebaudioside A may have been extracted from a plant growing in Africa, but I can't find any source that verifies that. Again this book implies that happened in Japan: http://books.google.com/books?id=SqxiTbma2JwC&lpg=PA1&dq=rebaudioside%20A%20first%20 (isolated%20OR%20extracted)&pg=PA1#v=onepage&q=rebaudioside%20A%20first%20(isolated%20OR%20extracted)&f=falseAre you thinking of thaumatin or Talin, a non-caloric natural sweetener that is 2000x sweeter than sugar that is extracted from the plant Thaumatococcus daniellii that is of African origins? I've played with this chemical and it's very difficult to use due to its super strong and lingering sweetness. http://en.wikipedia.org/wiki/Thaumatin

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Nat - actually, the plant grows in many places, however the geography from which it was first extracted and purified for commercialized consumption was Africa, and the subsequent enzymatic scale up production process was based from that material, with a significant amount of that work being completed in Israel and Minnesota. It was from that material that it was understood that there are multiple glycoside fractions that contribute to the overall sweetness of the gross (whole) material, and that some of those fractions are sweeter than others, with the rebaudioside-A fraction as delivering the highest sweetening potency.There are hundreds of different species in the rebaudiana family, and vary from location to location, with their glycoprotein components similarly varying (ie, your stevia plant in mexico will likely sweeten - and taste - differently than your stevia plant from s. africa). Some are definitely more naturally potent than others, and some do a better job at mitigating the off flavors associated with the product than others.

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Tina,There's already this erythritol-sweetened chocolate on the market: http://www.lowcarbchocolates.com/mbars.html and I think I've seen this or a rebranded version of it at Trader Joes or Whole Paycheck.I've made chocolate from xylitol but it has a strange cooling effect in the mouth that was disconcerting and it left a lingering sweet aftertaste that is not so desirable. It may also have the gas-producing effect that people complain about with malitol, and is an not-discussed side effect of the agave powder (inulin) that some are using in "raw" chocolate. Inulin is not digestible by humans, but your gut bacteria love it, so you can see where the bad side effects come from!BTW, Sebastian, Stevia is a South American plant, not African, as the posted article explains. It is actually used traditionally as a sweetener for mate along with lemon verbena in areas like Argentina, Paraguay, Uruguay, and S. Brazil where mate is drunk. But plain stevia has a nasty bitter aftertaste I don't like. Reb A in combo with small amounts of sugar has a much better taste profile, though that nullifies the sugar free benefit of it!

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

Update: Check out this article from Confectionary News

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

The Reb A component (the sweeter of the protein fractions) is very, very expensive. Very. As in if you had a shoe box full of the stuff you'd retire a very rich man. Good thing it's blended with 99.9% maltodextrin to make it affordable 8-)Chocolates have already been developed with stevia as the high intensity sweetener. The formulations are completed, and ready to roll. What's lacking is the demand. A chocolate mfr is not about to start offering another type of chocolate that requires a clean out (and hence complexity and waste) if the new product isn't going to deliver something unique and value added over what they're currently producing. That demand is not there (yet at least) for stevia chocolates at sufficient scale to make it reasonable.

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

The only sugar-free products I can find use sugar alcohols, usually maltitol. It is interesting there is no "unsweetened" milk chocolate. I don't know if the chemistry is the issue, but more likely just not a lot of demand for it. I suspect the average customer for milk chocolate expects a sweet product. Even the "high percentage cocoa" milk chocolates are pretty sweet, in my opinion. But maybe there is a market for "bittersweet milk chocolate" that has been undiscovered.Stevia is still a relatively new sweetener in the U.S. I can't help but believe that there would be a demand eventually because of the perception that it is "natural" etc. I don't know how expensive it is when purchased on an industrial scale, which probably is important.You might contact PerfectlySweet.com . The owner is on a "sugar-free mission" and only sells sugar-free products. He may know of either a source or something coming "down the pike."On the medical side, while it's reasonably easy to incorporate small amounts of dark chocolate (70%) into one's diet with minimal adverse effect on blood sugar, it's a harder (but not impossible) to manage with milk chocolate. The impact on blood sugar levels for about 3 oz of milk chocolate is comparable to an 8 oz glass of apple juice, a ripe banana, or a 2 oz bag of corn chips, based on Glycemic Load (GL), which is the most commonly used method of expressing the effect of a food on blood sugar. A "high cocoa mass" milk chocolate has a GL around 7 per 50 gms. However, a milk chocolate that has a lower percentage of cocoa mass (meaning more sucrose and lactose) may have a GL double that. The lactose has some effect, although it's glycemic index is fairly low at 46-48.A sugar free version of milk chocolate typically cuts the GL to about 3-5 per 50 gms, or roughly half of a good quality milk chocolate, so it makes some sense that people who are very concerned about minimizing blood glucose spikes consider a sugar-free product. (However, sugar-free products still contribute calories, and if one develops excess body fat, insulin resistance can lead to blood sugar elevations.)Once a Hollywood celebrity starts demanding stevia-sweetened chocolate, it'll happen somewhere.

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

I'm assuming you're diabetic, if you're managing your blood sugar levels, so you probably already know taht milk sugar will have lactose in it. If you remove sucrose from the formulation, you're going to have left a physical void that needs to be filled with something - most industrial producers fill sugar void with a sugar alcohol (maltitol, for example), and replace the milk with a milk protein (sodium caseinate, for example). You'll need to give some thought as to what you will replace your milk and sugars with, depending on your specific situation.There is not anyone making this on a large scale commercial scale as far as i know, but i've not looked recently. The folks over at chocolate alchemy can help you try your hand at making a batch at home, but it will require about a 500 dollar investment to get you rolling.Stevia is essentially a protein from an African plant. it's actually 2 proteins - there's a A fraction and a B fraction. Commercially, it's become available in the last year via a fermentation process that enzymatically produces one of these fractions. it results in a powder that's approximately 600x sweeter than sucrose. from your store, you can buy it already preblended with a carrier, or a bulking agent - such as maltodextrin, that roughly makes a teaspoon of it about as sweet as a teaspoon of sugar. you can try to use that as a guide to dial in a sweetness level you are interested in, but maltodextrins will impart a certain textural impact.

Unsweetened (or stevia sweetened) milk chocolate?

Posted in: Classifieds ARCHIVE

I am trying to find unsweetened milk chocolate or stevia sweetened milk chocolate. Yes, I know I haveplebeiantaste buds, but I love the texture of the milk chocolate, just not the cloying sweetness. And I do love dark couverture for the silky texture, but even that has a bit more bitterness than I like, and too much sugar. I could also use some protein in my vice to help with blood sugar levels. Anyone know of any makers doing this, or who could tell me how to make unsweetened couverture into unsweetened milk chocolate with home kitchen equipment?
updated by @Tina McDonald: 04/07/25 13:00:14

Need help describing a new Chocolate item

Posted in: Opinion

As a Chocolatier that does shows and events, plastic glasses would be my last choice to use. Good luck in your venture. Think you would be better off changing your target market, have to agree with the other two on this one.

Need help describing a new Chocolate item

Posted in: Opinion

I agree with Andrea, not sure if this would be appealing to all that many people. just my opinion. I see where you are hoping to go with it but I would rather use a nice glass to make a special desert rather than plastic, seems cheap. I wish you the best with it regardless.

Need help describing a new Chocolate item

Posted in: Opinion

AndreaThanks for your reply. We are in the packaging business, so the package would consist of the box and 2 empty glasses. Our target market is the retailer of chocolate. The retailer would buy the package with the empty glass. This concept appeals to a variety of markets, It is up to your imagination to come up with a use for the product. But for one minute, imagine, you are having someone over for dinner, and you want a creative dessert, take a pair of chocolate lined cups, scoop of ice cream with chocolate sauce, and you have a unique and sexy dessert. Then remove the chocolate from the glasses and eat it. Someone mentioned a chocolate Martini, image serving the martini in a cup lined in chocolate.As far at the trade thing goes, this is just one of the many items we will be showing at the Chocolate show in Atlantic City next month.Thanks again for your comments, what makes your reply interesting to me, it that I need to refine my presentation, and make the usage more clear.

Need help describing a new Chocolate item

Posted in: Opinion

Please clarify - you are only selling the plastic champagne cups and there is no chocolate in them? And what do you mean when you say that is "for you(r) folks to do"? Do you mean that chocolate sellers would buy these and add the chocolate and then resell them or that the consumer would buy them and add the chocolate? What type of crowd are you planning to market this item to (i.e. wedding parties, general population, etc)? This could affect the neame you choose. I have to be entirely honest with you. I really don't get this (with or without the chocolate) on any level. I'm sure everyone will have their own opinion but this is not something I would see at a tradeshow or in a store and think that I want it or need to buy it. Also, I would assume that most people already have some form of glasses they could use for what you are suggesting. Maybe I'm missing something. Perhaps additional information would help me understand better.

Need help describing a new Chocolate item

Posted in: Opinion

Good morning all
I am reaching out to this group for some help. I am about to launch a new packaging item for Chocolate. The short description of this item is a pair of plastic champagne cups / glasses that are lined with Chocolate. I am selling the packaging / glasses. Not the chocolate, that is for your folks to do. My issue is trying to come up with some sort of catchy name. These glasses can be used for a variety of desserts / drinks. I would appreciate any help or suggestions that you can offer. Right now I am calling it a "chocolate dessert cup" Will be happy to forward you a pic if you think it might help.
Thanks to all for your help
Paul DeFruscio
Mason Box

updated by @Paul DeFruscio: 04/18/15 21:00:44

It did not show up on my DVR search function either. However, when I scrolled forward using the DVR program guide function, I was able to find it. Try using the guide function rather than the search function. Good luck.
updated by @Chuck Pheterson: 10/21/15 18:13:36

Hello HelenWhat do you think will be a fair price?ThanksOG

here's the link to the item; if it doesn't work, try a search for candy slicer: http://cgi.ebay.com/CONFECTIONERY-CUTTER-Candy-Slicer-Cake-Pastry-Guitar-/280597849205?pt=LH_DefaultDomain_0&hash=item4154ef6475

I saw one on eBay just a day or two ago...a double frame.

it is sold, I bought it

Hi SolisMay I know how much? You can send me an email to ogerstl@hotmail.comThanks

Hi DougDo you still have the guitar cutter?What other equipments you may have available to sell?ThanksOG

Do you have any other equipment for sale? Please reply to SidecarJay@sbcglobal.net.Thanks,Jay

Hi doug, or anyone else reading this, I am also looking for a second hand cutter. Katarina does not buy it I would be interested.RegardsKarel

Doug, I would be very interesyed, please email me at helenstaines@hotmail.com with more information or call 204-292-7262ThanksHelen

Katerina,We have a guitar cutter that we no longer need since we closed out retail shop. Are you still looking for one? I can send pictures and price if you are interested. Doug

I recently purchased a 125 pound chocolate melter/conditioner from Savage Brothers. It is perfect for my needs and was a very good investment.

prices? size?

Selmi temperers...

Posted in: Classifieds ARCHIVE

Looking to buy a used selmi tempering machine with an enrobed attachmentAnd conveyor belt....any one has an idea where to look or does any one know anyone selling a used machine.ThanksGustaf
updated by @Gustaf Mabrouk: 04/07/25 13:00:14

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

The Cake cutter I use has a serrated blade that is very similar to what is on a band saw. You might want to check and see if a band saw blade will work for what you are looking for.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

Would you consider just using heavier wire instead - I know some folks do that for cutting caramel.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

Oh I have several frames strung with good stainless wire. I'm just experimenting with the cake cutter wire, as a trial with a cake cutter yielded very clean and precise cuts, whereas the normal thin wire produced breaks in the chocolate even though it was paper thin. Also, the cake cutter wire is MUCH stronger, preventing the dreaded snapped wires in the middle of a ganache slab. Cleaning the cake cutter wasn't difficult at all, very hot water and patience did the trick.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

DR does sell guitar wire. I just got some from them.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

I have never heard of anyone using serrated wire on a guitar. It would be very difficult to clean. Kerekes (bakedeco.com) sells guitar wire in 30m rolls on their site. Design et Realisation ( www.dr.ca ) sells guitars but does not advertise wire, but I would have to believe that an e-mail would reveal a source (or the fact that they sell it); in fact a post on the eGullet forum referenced below mentions that they do sell guitar wire. TCF Sales sells guitars - they probably also have wire.But you do want stainless steel. In fact, you could probably source the wire locally as long as it's food grade stainless and the right gauge it doesn't need to be packaged specifically for ganache cutter. Here's an article on eGulle t that includes plans for building a frame.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

This is the only place online that mentioned serrated wire - http://www.rfalloy.com/products.htm Doesn't look stainless though. Might be worth contacting them to see if they have more information.

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

Really? No one? All the dessert pros on this site? 2 days and *crickets*

Help needed finding cake cutter wire in bulk!

Posted in: Classifieds ARCHIVE

I need to find a roll of serrated cake cutter wire ( this type of cake cutter) but everywhere I look, I can only find pre-cut lengths. I want the whole roll because I want to string one of my guitar frames with this wire. Some pieces really benefit from this serrated cut, but so far, no luck finding the stuff by the roll. Help!

updated by @Carlos Eichenberger: 04/07/25 13:00:14

refining

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

Well, this was not a typical priest 8-)

Dubai's just too hot for me. Dune bashing's a lot of fun though 8-)

refining

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

AWesome I'll look into the 5 rolls and see what happens.

Yeah hiking in Lebanon is fun. Before moving to Dubai I used to go every weekend but I never met Vartok.cool name. it goes better on a psychedellic music artist if you ask me.

refining

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

Buehler makes a mighty fine series of 5 roll refiners. You may want to get a smaller pre-refiner (3 roll) to use in conjunction with the 5 roll.

I'd love for money not to be an issue 8-)

Lebanon eh - i used to go hiking in the mountains there with a massive bear of a priest named Vartok. Beautiful place.

refining

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

Sebastian, as I mentioned, I will need an industrial machine, to be exact I would like to have the flexibility to produce up to 4000 Kgs a day. So if I consider money not being an issue (since It will be coming out of my employers pockets ) are you recommending the buehler?