About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
call guittard, ask for thalia, give her your lot number and describe what you're doing, and she'll walk you through it in more detail 8-)
Forum Activity for @Sebastian
Posted in: Tech Help, Tips, Tricks, Techniques
call guittard, ask for thalia, give her your lot number and describe what you're doing, and she'll walk you through it in more detail 8-)
About to give up!
Posted in: Tech Help, Tips, Tricks, Techniques
Hello my friends,
I'm going to try one last time to get this "tempering" thing down before I throw the machine in the street and run it over repeatedly!!! It's just not adding up....I follow directions very well but I'm obviously doing something wrong or screwing up a particular step in the process. Please....if someone out there uses the ACMC Tempering Machine I would appreciate it if you could tell me where I am going wrong.
I use Guittard Couverture Milk, White and Dark
Start temp at 115 degrees and leave at temp for 10-20 min.
Turn on rotation motor once chocolate starts to melt.
After 10-20 minutes, add 1/3 chocolate to seed,
reduce temp to (below) and leave at temp for 10 min.
For Milk 84, White 82, Dark 86
Bring temp back up to temp (below) and leave for 10 min.
For Milk 86, White 86, Dark 88
Chocolate should be ready to use.
I'm very sad because I am not enjoying this any longer. One day my chocolate comes out beautiful and the next day it is absolutely horrible! I would appreciate any help before I throw in the towel.
Lisa
updated by @Lisa - Girasole Chocolate: 04/11/25 09:27:36
Storing product
Posted in: News & New Products Press
I'm in the process of designing the layout for a retail / kitchen space for my chocolate store and am thinking about what is a reasonable way to store the finished products. I have an area that can become a "cooler" area, meaning that it can be closed off and a portable AC unit can be put in. Pros - bigger space Cons - cost of running the AC continuously. Or I can look into a cooling "cabinet" - which is expensive, although I've read that certain refrigerators can have their thermostats switched so they run around the 55F - 60F and can store up to 20 shelves. Does anyone have any suggestions or thoughts? I'm not sure which would be more practical and economical in the long run.
updated by @Elaine Hsieh: 03/11/26 06:20:34
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
I picked up one from ebay for $10 or $15, IIRC.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
AFIK, sorbets should be around 25-30 Brix; a cheap floating glass winemaker's hydrometer will work fine for that; they run $10-$30, here's some: http://morewinemaking.com/search?search=hydrometer&=Search Super easy to use; no calibration but you will need to multiply by a temperature correction factor if your sample is not at the same temp the bulb was factory-calibrated for (usually 60F).A decent winemaker's refractometer goes for around $60 at the homebrew shops; I've seen them starting for half that on ebay but obviously there's no guarantee of quality there.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
I got mine at JB Prince. This is the place to go for many hard-to-find items.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
Nope - they are the kind where you put a drop of liquid on the glass, flip the piece of plastic down on it and hold it up to the light to see where the line falls. A bit tricky - digital would certainly be easier.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
Kerry- are the ones you use digital? I must confess to never having used one. But we are making sorbets now and I want to make them w just fruit and simple syrup and need it for that. Not sure what to get.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
I got my first one through the medical lab at the hospital where I used to work. Cost several hundred dollars. Have bought 2 more through e-bay and have been very happy with them. Look for a honey refractometer - brix around 58 to 90 - should do what you need it to for pates de fruit. Ordering one directly from Hong Kong was the best deal. I had one that was defective and they took it back and replaced it with no difficulty.
brix hydrometers/ refractometers
Posted in: Geek Gear - Cool Tools (Read-Only)
Hey, do you all have a refractometer brand and where to purchase them tips?
updated by @Sarah Hart: 12/13/24 12:15:15
Type of Carbohydrate in Cacao?
Posted in: Opinion
Hi There,
I recently started a new eating regimen. Some of you may have heard of it. It's called the Specific Carbohydrate Diet. This eating regimen eliminates the ingestion of all complex carbohydrates. It also suggests the elimination of chocolate. Yikes! Let's just say there some things that I do not agree with. There is no real explanation to why we must eliminate chocolate other than just don't do it. I could see eliminating a processed chocolate bar that has sugar added to it, but my real inquiry lies in the raw or roasted cacao bean.
Do any of you more scientific molecular cacao heads know the type of carbohydrate that naturally occurs in the raw cacao bean. Is it a monosaccharide (simple) or disaccharide (complex) carbohydrate? And if so could you link me up with some data that supports this.
I appreciate any insight.
Best, Jahvocado
updated by @Jared A. Hirsch: 04/20/15 08:08:47
Chocolate molds
Posted in: Classifieds ARCHIVE
http://www.amazon.com/Fun-World-Heart-Gelatin-Mold/dp/B000OD5TOA/re... It's for gelatin, but don't see why it wouldn't work for chocolate.
Chocolate molds
Posted in: Classifieds ARCHIVE
Does anyone know of a source where I can get an anatomically correct heart chocolate mold? I would need them to be about 2.5 - 3" high. I am looking for the mold, not the finished piece. Thanks!
updated by @Maria Valente: 04/07/25 13:00:14
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
For every wedding cake I make, the client always adds chocolate favors to the order. I try to have several samples available and try to fine tune their tastes a bit and set guidelines for what they should give their guests (nothing with nuts!!!!). I always help pick out custom packaging for them as well. It really makes their experience unique and thoroughly more enjoyable! Good luck!
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
Wendy,Amedei's Porcelana shows you have a very delicate and sensitive palate. It is an incredibly nuanced and complex bar, but I feel is often wasted on the un-initiated as they over look the nuances, mistaking it for bland.The most important thing to know about pairing wine and chocolate is that the tannic structure of wines is going to boost the bitter flavors in the chocolate to the forefront. This negates the hard work of the farmer who choose to grow a higher grade bean (such as Porcelana) which almost always display less bitterness. This boosting of bitterness overwhelms any interesting flavors which were in the chocolate. Therefore with dark chocolate it is of the utmost importance to avoid tannins (wood and grape based). This phenolic material will ruin your chocolate. Choose sweeter wines which are not astringent and with little to no oak. Dessert wines are almost always better with dark chocolate.Hope this helps.Best,Matt
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
Hey Matt! Thanks! My favorite chocolate for the time being is Amedei's Porcelana 70% Dark...I'd love a few tips. Thank you!
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
I won Best Food & Wine Educator in Utah for our classes. All our intro classes revolve around educating people about basic cacao beans, and terrior. Tell me your favorite chocolate and I can tell you if this approach is worth taking.
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
We are hoping to start having tastings for bridal parties to help generate more wedding favor sales. Does anyone have any experience doing this and have any suggestions you are willing to share? Thanks!
updated by @Wendy Buckner: 05/05/15 20:16:49
Amano releases CHUAO!!!
Posted in: News & New Products Press
I tried it too and after the dark 'Ocumare' in the past this is my new favorite. A great chocolate and Congratulations Art!Gerhard
Amano releases CHUAO!!!
Posted in: News & New Products Press
The only way I can describe this bar in 140 characters of less (oh wait!--I'm not on Twitter!!!) is BLISS. Thank you, Matt, for consistently bringing us the very best of the best!
Amano releases CHUAO!!!
Posted in: News & New Products Press
I just had the honor of being the first to put the first American bar made with the legendary Chuao beans on my shelf.
I am so excited to go out on the floor and engage our customers about this new bar, but I wanted to quickly let the members of TCL know that they should contact Amano immediately to get in on this bar which is certain to make waves.
I can't wait to see how this will play in the chocolate world!
Thanks,
Matt Caputo
updated by @Matt Caputo: 03/11/26 06:20:34
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
I would love to try it and possibly sell it if you would be kind enough to send samples. Also, if you want to provide enough samples for approximately 15 people (100g is usually enough), we would love to give you a full unbiased and confidential review at our next Chocolate Society meeting. Others such as Amano have found it invaluable to get this "no holds barred" feedback from a highly educated group.Thanks,Matt
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Hi David,You can adjust what email notifications TCL sends you by clicking on settings at the top right hand of the page and then clicking email.Ben http://www.potomacchocolate.com
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Hi Matt,Yes, I do make chocolate. Small-batch from the bean. I started back in '07 and have a little factory outside of Asheville, NC.Davidsidenote: Anyone know how I can receive replies etc. from discussions like this via email?
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Thanks Matt! That sounds great! We'd love any feedback and help we can get.-Ben
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Thanks David. Do you make chocolate?
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Ben,Thanks so much for taking the time to let me know that the chocolate love seeds I have been sending out over the last four years have taken such firm root on the other side of the country. I cannot tell you how heart warming this is for me.In addition to our classes, I am also a member (not the founder) of a group called The Chocolate Society and we would love to help and support your budding business. While your chocolate is being developed we would be glad to give you honest no holds barred feedback and when you launch we can help you find a surprisingly large market for your chocolate in and around Utah. In addition to retailing chocolate another member imports and distributes it. Please keep us up to date and best wishes.Sincerely,Matt Caputo www.caputosdeli.com
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Hi Matt,Definitely an interesting article. And I can speak to the efficacy of educating consumers as a way of building the market for fine chocolate, as I'm a beneficiary of one of your classes. My brother Brett and his wife Angela attended one of your classes last year and fell in love with chocolate. When they came home to Virginia for Christmas, they brought some chocolate and held a tasting (complete with history and tasting technique) for the family, converting almost all of us (my dad is still a holdout) to the joys of fine chocolate.I became particularly interested in it and started trying new bars and reading everything I could find on chocolate, it's history and production, and how to develop my palette. My wife and I also started holding tastings for some of our friends, one of whom suggested that we should try making it.That has spiraled into us launching a very small chocolate-making company. We're still very much in our infancy (embryonic may actually be a better description), but have a plan for developing our first bar and are hoping to get started soon.That one class has converted about 25 people that I know of, and helped spawn a new company. So, thanks--you're the top of my chocolate pyramid
Thanks,Benp.s. if anyone wants to check out our new company, it's called Potomac Chocolate Co. and we've got a site and a facebook page. Like I said, we're very much in our infancy (haven't actually started making chocolate yet), but we launched the company and sites because we wanted to bring other people in to the chocolate fold and follow our progress: http://www.potomacchocolate.com http://www.facebook.com/PotomacChocolate
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Very nice! I think education is the key. I've said for a long time that chocolate is over-simplified in this country. As we all know here on the chocolate life, it's the most complex and fascinating food on the planet. You've created a great experience for your customers to convey that. Hat's off!
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Matt -Thanks for sharing this. I am interested in what others think.:: Clay
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Products Press
Hello,
Article
I thought some of you retailers and producers out there might be interested in this highly relevant article on creating a vibrant retail chocolate program. I would be interested to know if anyone has thoughts on this.
Hopefully, articles like this can't hurt smaller producers and retailers to take a bigger slice of pie from the big guys.
Thanks,
Matt
updated by @Matt Caputo: 03/11/26 06:20:34
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
I got a small can with red powder (food coloring) wich I added to the butter. I cant be more specific.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Hilmir - not sure what you are referring to when you say you added "powdered coloring" so I can only tell you what we do and hope that it helps you out.Because spraying the moulds uses just a little amount of cocoa butter and chocolate we use our small temperer - I believe it's a 1.5 lb one - and somewhat automated - you hit the buttons when it tells you to basically. I think, but can't say for sure that the cocoa butter/chocolate mix is around 89-92 degrees F when we spray it.As for how it would go for you - I would just try it and see what happens - best way to find out since there are soooo many factors that could come into play.Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
How much is the temperature of the cocobutter blend when its ready to be used.Also Ive been experimenting, I heated some cocobutter until it reached 30c and added some powdered coloring and mixed. It crstalized after few minutes and I even tried to paint chocolate piece I had and it looked grate and the colorbutter crystalised on the piece. How would it go if I would use this colored butter of mine and paint the molds before filling. Would the pieces come out of the mold.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Hilmir -When we do that light spray, we temper the cocoa butter and the chocolate at the same time.As for the freezing, we have not done that so can't really answer with any confidence on that subject.
Hope that helps!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Im a total noob here when it comes to airbrushing. This question has been on my mind for some time. How would you go by when tempering 60/40, do you temper the chocolate before adding the cocobutter or do you temper it after adding the butter to melted chocolate. What is the methood you use.Also, Ive heard people talking about freezing the mixture after tempering to get a matt velvet look, is it simply put in the freezer or a fridge and for how long.Hilmir
updated by @Hilmir Kolbeins: 06/17/15 11:16:09
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Yup, with an airbrush.
Not sure of the exact ratio though - probably something like 60/40. It's a very light coating though.
updated by @Lindsay Truffler: 01/23/15 20:10:56
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
thanks. When you say "coat" you mean with an airbrush? DO you spray a 60/40 coat?thanks for being so quick!!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
The chocolates above were done with kind of a 'splatter' - brush was held above the mold and then just tapped to get the effect seen.I would think what you're saying should work - worth a try anyway! We usually coat the mold first with a thin layer of cocoa butter/chocolate to get a nice shine. Got that from someone out here actually!
BC