Forum Activity for @Lindsay Truffler

Cocoa Butter Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Hi - first post here but I desperately need some help. We're having a problem with our cocao butter sticking in our molds and cannot figure it out.

The chocolate is in perfect temper prior to filling the molds.

We had an issue with the A/C in our store and it *seems* like this is when the problem started - so we tempered (or retempered) the cocoa butter. Black and white seemed to actually work - made chocolate with them and they came out fine - today, no such luck with any of the other colors. I've attached a pic as well.

So here's what we do:
Decorate the mold with the appropriate design

Let the cocoa butter sit in the mold at room temp, which is about 70 degrees F for 20-30 minutes

Pour in tempered chocolate to make the shell

Let the chocolate sit in the mold at 70 degrees F again for approx 20 minutes

Fill with ganache, wait about 20-30 minutes, seal off the bottom, wait 20 or 30 minutes, refrigerate for about 10-15 minutes and dump.

Other variables.
We're using the "elephant" air compressor with various guns
When the A/C went out - our chocolate was in our humidity-controlled storage unit

Chocolate is E. Guittard and the cocoa butter is Chef Rubber (different collections).

I'm sure that I've left out some details but if anyone can help out, I sure would appreciate it!

Thanks much for your time,
Brian
updated by @Lindsay Truffler: 04/11/25 09:27:36

Chocolate Box Inserts/Candy Trays

Posted in: Classifieds ARCHIVE

http://www.shopmodpac.com/Product/Accessories/Plastic_Trays/plastic_trays.html

Chocolate Box Inserts/Candy Trays

Posted in: Classifieds ARCHIVE

I'm trying to find a place that sells high end candy trays, similar to both http://shop.compartes.com/gourmet-chocolate-truffles.html
updated by @George Trejo: 04/07/25 13:00:14

making chocolate

Posted in: Recipes

hi,

I have never really made any chocolate but we do have a farm down in Costa Rica (i'm from here) and have quite a bit of cacao trees bearing fruit. We used to dry the beans and sell them but have been toying with the idea of producing something ourselves. We also have some great exotic fruits on the farm which could or could not be used. We thought about something simple and pure. The profits would go towards a foundation that works with environmental issues. Check out our website: www.tiskita.com

Alanna

updated by @Alanna: 04/13/15 17:54:39

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

OK - sounds good. I'll definitely check them out. It does seem like Zurich would be all about the chocolate not so much apparently. I'm sure there are a few gems out there and I'll try to find them.Thanks again,Andrea

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Well, Zrich isn't a "chocolaty" place in this sence - "we are known for the best factory made chocolate in the world". Sprngli seems to be enough .... And every Merkur presents truffes and chocolates by Lderach.But check this one - I was going to but it wasn't right thing relying on the address and not taking it.:Vollenweider Chocolatier ConfiseurTheaterstrasse 18001 ZrichAnd at Baur au Lac - http://www.bauraulac.ch/en - at least one really great artisan chocolatier started his carier.

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Thanks for the response. No need for any addresses. I can probably figure that out once I am there. I guess I was looking more for artisinal chocolate makers as opposed to any large-scale manufacturers. Hopefully I'll stumble across a few interesting places while I am out and about.Thanks,Andrea

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Hi Andrea,Lindt still has a great factory shop in Kilchberg. Speaking about manufacturers there aren;t many in Switzerland, and the famous Sprngli (Bahnofstrae/Paradenplatz) seems to work with chocolate produced by Felchlin, like most chocolatiers there. However there some shops/boutiques for artisan chocolates, besides the chains Mercury, where you can find most of Swiss factory made chocolate brands, and Teuscher, Right now I remember only Truffe in Schlsselgasse, where I was just last Friday and got the last bar of Porcelana by Idillio.Let me know, if you would like to get some addresses.Kristina

upcoming trip to Zurich/suggestions for chocolate-related places to visit

Posted in: Travels & Adventures

Hi,

I have an upcoming trip to Zurich and have been looking into chocolate-related places to visit. It appears that the Lindt factory chocolate tour is closed so I am looking for other suggestions. Are there any other manufacturers in that area (or a train ride away) that are interesting to visit? Any special chocolate shops that stand out above the rest of the crowd? I'm also open to hearing about any other ideas of things to do and see. I've been doing a little bit of research online but 1st hand perspective is always better.

Thanks,

Andrea

updated by @Andrea B: 04/16/15 15:48:18

CSI - It's not Just for Crime Scene Investigator Anymore

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

Wow, I am embarrassed. We had to put up an interim website, until our new one is launched next week. Be sure to let me know when you are coming. I would love to meet you.Thanks,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

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

Matt- thanks! I looked up your business on the web. It looks really great! We haven't had reason to drive through salt lake in a while, but when we do I will be stopping in for a chocolate fix! Cool.

CSI - It's not Just for Crime Scene Investigator Anymore

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

Juliana,Yes we do sell wholesale. While it would be fun to try making ice cream, I am already working 90 hours a week! Your family should come check out our chocolate selection (over 325 bars) and take one of our chocolate classes.Best,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

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

So, do you sell chocolate wholesale?Why don't you try doing the ice cream yourself??? That would be really awesome. I am actually in Oregon, but have family in Utah and just know they'd love it too.Juliana

CSI - It's not Just for Crime Scene Investigator Anymore

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

Wow. These sound amazing. I love living in Salt Lake, but no one is doing anything like this. A shame too cause I have all the necessary chocolate at really low prices. Hopefully someday someone will get daring and do some great chocolate ice cream here. Anyway, congrats on your new machine.Best,Matt

CSI - It's not Just for Crime Scene Investigator Anymore

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

Hey all, thanks for the support and nice words. I was not too discouraged by the curmudgeon at willamette week. Some people are just unhappy and want to spread the gloom. I will always consider legitimate critiques but that was neither substanative nor on the mark, so I let it roll off my back!We sold out shares in 3 days and I was able to order the machine right away! I am in R & D now (what fun, thoug it means I am going to have to up my mileage on daily runs--ha ha!).So far- Coeur de guanaja both plain and with santander chocolate coverd nibs mixed in! Excellent. The best chocolate ice cream I've had.Vanilla bean custard- came out like soft serve- so creamy! We tried it with our housemade habanero caramel sauce! Sooo good.Today- Coconut sorbet with marcona almonds and cru savauge 68% chunks!Tomorrow- vegan coconut, rum, chocolate sherbet and a fresh cherry sorbet that we'll serve in a glass of prosecco for an artist reception friday night.Juliana- you could totally do it as an ice cream of the month club! What a cool gift that would be! I'd love to get ice cream every month personally!Yay!

CSI - It's not Just for Crime Scene Investigator Anymore

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

Wow. How fantastic is that? We talk about economic depression and people are still willing to give themselves a treat. I heard the chocolate business is not just about chocolate, but about gifts and rewards -- things people don't want to give up and WILL NOT give up even during a recession.Sarah totally deserves it -- and so do the people who signed up for it. What a fantastic idea! (Too bad I am not in Portland.) She is a good example of someone very talented-- a great chocolatier with a very creative entrepreneur/business mind. Very inspiring.I have a question: wouldn't this work like "the-ice-cream-of-the-month-club" type of thing? I had thought about throwing that out there since many of my friends ask me about my chocolates or if they can buy it somewhere...Woo Hoo for Sarah!

CSI - It's not Just for Crime Scene Investigator Anymore

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

Lana -I heard back from Sarah yesterday after I posted this -- she's already sold more than 75% of the shares!Woo Hooo!- Clay

CSI - It's not Just for Crime Scene Investigator Anymore

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

Willamette Week announced today that ChocolateLife member Sarah Hart of Alma Chocolate in Portland, OR has started a sweet alternative to a CSA (community supported agriculture program) - CSI, or Community Support Ice cream.
updated by @Clay Gordon: 12/13/24 12:16:07

Custom Boxes

Posted in: Classifieds ARCHIVE

I like to change up my packaging for seasonal runs, and could not afford money or space wise to have so many different boxes printed up in large enough quantities to be cost effective. I went to ebay purchased a second hand (actually two of them) hot foil printers. I now run what ever boxes, bags, gift cards, and my own ribbon all to match in whatever size run I like. It has become quite profitable, since I can now do custom runs for special clubs, private business's ect. I can run about 50 yards of ribbon and 50 boxes in less than an hour, this includes setting the type. These machines are old (early 1960's,) I have had no problems with either one and paid complete less than 100 bucks. Hot foil is cheap and easily available at most print shops in every color under the rainbow. I also use some high end leather covered boxes and some wooden jewellery boxes for my chocolates as well and this hot foil device works just as well on these items.

Custom Boxes

Posted in: Classifieds ARCHIVE

Thank You both for answering, I'll have to keep looking for a box maker that will do cost effective short runs.

Custom Boxes

Posted in: Classifieds ARCHIVE

I have custom boxes. 6 piece cost about .90, 12 piece about the same. The 24 piece was 1.70. I think I ordered 2000 6 piece, and 1000 of the other two. Most places will do small runs, but the price is prohibitive.

Custom Boxes

Posted in: Classifieds ARCHIVE

I can't say what it would cost, but most places that do high end custom boxes have a high minimum. The places I checked into had a 1000 piece minimum on each size. I've looked everywhere, and have had no luck finding a company that will do small quantities. You may have better luck with custom printing on a stock box. Nashville Wraps has a better selection, and they do custom printing and labels.

Custom Boxes

Posted in: Classifieds ARCHIVE

I'm really not happy with the selection of stock chocolate boxes out there.
updated by @George Trejo: 04/07/25 13:00:14

Just bought my first tempering machine, any advice or tricks?

Posted in: Tech Help, Tips, Tricks, Techniques

Well, for starters, Chocovision was supposed to be working on the "holey baffle" for the Rev 1/2 (not sure what the status is on this). That in itself will almost double the machine's capacity. Another good way to increase capacity is by pre-melting. Have your melted chocolate ready to go into the machine as close to holding temperature as you can have it. Once you've used about 2/3 of the tempered chocolate, add that part back from your melted chocolate. Give it 5 minutes or so to properly "seed" the new batch and continue working.I also like to use seed cocoa butter instead of chocolate. Pretty much the same method Chocovision uses with seed chocolate, only much less (1% by weight instead of 10%). The thing is of course this requires tempered cocoa butter!

Just bought my first tempering machine, any advice or tricks?

Posted in: Tech Help, Tips, Tricks, Techniques

Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provide on using this thing? I haven't even taken it out of the box yet, that will be tonight for it's first run. Any tempering tricks our how to increase output more then 1.5 pounds.

Anything would be helpful. Thanks in advance.


updated by @Dirke Botsford: 04/11/25 09:27:36

Under-counter heating instead of refrigeration?

Posted in: Tech Help, Tips, Tricks, Techniques

Many people know that I advocate using under-counter refrigeration in chocolate kitchens whenever possible because work space always seems to be at a premium. If you are using smaller, counter-top tempering machines it even makes sense to consider using a low-boy chocolate crystallization cabinet like one from Irinox so you can put your molds in for cooling without having to move from the work counter.
updated by @Clay Gordon: 04/11/25 09:27:36

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the tips, everyone! Very helpful

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

I imagine a blast of steam could also be helpful, just take care not to overpressurize the pipe!

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

When putting a sink into my factory the plumber rigged up a very simple trap in the outlet pipe from the sink. He glued a simple aluminium baffle half way across a small plastic tank. Basically, the waste water goes in, the chocolate floats to the top and is held out of the waste outlet by the alluminium.It's his version of an expensive fat trap and cost almost nothing to rig up. I haven't explained it very but if you look at professional ones you will see what you need to try and do.Duffy

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

I wonder if putting in one of these would help in the future? http://www.bigceramicstore.com/supplies/gleco-trap.htm Sorry I can't offer any better suggestions for you.Tracy

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

The trick is to warm the pipe itself.You could use wire tape that you wrap around pipes to keep them freezing in winter. Another solution is to use a heat gun directly on the pipe.

Tips for clearing a chocolate-clogged drain?

Posted in: Tech Help, Tips, Tricks, Techniques

Our kitchen sink has started backing up on a regular basis. I try to get as much chocolate as possible into the trash so it doesn't wash down the drain, but inevitably some gets in there and builds up. We have no garbage disposal.

Boiling water, enzymes, baking soda, etc. did nothing. Sulfuric acid and a snake finally did the trick, but even the acid doesn't seem to do much to chocolate.

Has anybody tried dissolving chocolate clogs with an alkaline solution, like lye?

Any other tips, tricks & techniques for keeping drains clear?

Thanks!

updated by @Malena Lopez-Maggi: 04/11/25 09:27:36

jet black cocoa seed extract

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

Thank you. Amazing that there are that many varieties!

jet black cocoa seed extract

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

Barbara:There is only one species of cacao used to make chocolate - theobroma cacao cacao, also t. cacao cacao. What we call criollo, forastero, trinitario, etc., are varieties of t. cacao. The phrase "jet black cocoa seed extract" probably refers to the color of the extract, not the color of the cacao seeds (I tend to use cacao for fresh/wet and cocoa when referring to dry) from which the extract is made.Doing a simple bit of research on Google (where this conversation is #1 already - even above the site(s) from the manufacturer, salespeople) for the phrase "jet black cocoa seed extract" we can see that it is a proprietary ingredient in a nutritional supplement marketed by the network marketing (e.g., MLM) company Xyngular. It turns out that "cocoa extract" is an ingredient in several herbal vitamin supplement products.It is possible to extract the antioxidants from ground cocoa beans and it makes some sense that this is what they're talking about. But - the only place that "jet black cocoa seed extract" exists is in this one supplement. I won't say outright that it is a scam, but I would be skeptical of the claims made for the product. MSRP for a one-month supply is $44.95.

jet black cocoa seed extract

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

The seed is the same as the bean. I've catalogued a little over 600 different varieties of theobroma cacao genetically - others may have different #'s depending on what they've done. There are companies making cocoa powder out of the 'whole pod' (including the husk), but i'd steer clear of them, as that's where the abundance of pesticides and mycotoxins are going to be present. Plus they don't taste very good 8-)

jet black cocoa seed extract

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

I guess so . It is an ingredient in something and I had never heard of it and I thought it was not called a seed but a husk. But that is the bean and not the seed. I wonder how the the seed be different nutritionally then the bean. Also how many different species of cocoa plants are there?

jet black cocoa seed extract

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

jet black is a name of an industrial manufacturer's black cocoa powder... is that what you're referring to?

jet black cocoa seed extract

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

Does anyone know anything about jet black cocoa seed extract? Thnaks

updated by @Barbara Forshay: 12/13/24 12:16:07

Looking for wrapping solutions

Posted in: Tech Help, Tips, Tricks, Techniques

Easiest shift from foil/paper wrap is to a pouch/box system. Look for metallized barrier pouches, many manufacturers carry them, and those can be made and printed to your specs. It's a much faster procedure to slip the bar in the pouch, seal and box. I'm right in the middle of doing exactly that switch. I sourced my materials locally.

Looking for wrapping solutions

Posted in: Tech Help, Tips, Tricks, Techniques

We currently do all our packaging by hand and our demand is reaching the level where we are unable to meet it using our current methods. Looking for any advice on what others have done to solvesimilarissues. We currently use a foil wrap with a paper cover.
updated by @Tim Moore: 04/11/25 09:27:36

Type of Bar Foil

Posted in: Classifieds ARCHIVE

Thank you Cheebs! I will check it out!

Type of Bar Foil

Posted in: Classifieds ARCHIVE

It's called Paper-backed Foil, and can be bought at Revere Group and others