Cocoa species
Posted in: Opinion
Can you post a link or further information regarding the claims being made?
Forum Activity for @Dave Elliott
Posted in: Opinion
Can you post a link or further information regarding the claims being made?
Cocoa species
Posted in: Opinion
Is there really a fourth spieces of cocoa bean in Ecuardor or are they just trying to brand their production as special? Anyone know anything on this.
updated by @K dupuis: 05/09/15 17:07:30
chocolatier who surfs
Posted in: Travels & Adventures
Hey Robert -Sounds wonderful! I'll pass the word around with the chocolatiers whom I know. Also will Twit it since I have around 500 followers ( lordy kinow from where ) many who are nature and animal lovers. ( My Twitter name is finecocolat
Sweet Regards, Alexandra
chocolatier who surfs
Posted in: Travels & Adventures
sounds awesome robert. I spent way too much time surfing hanalei on kauai and miss the water desperately. alas this gig will should go someone younger without 2 mortgages, 10 employees, and a 7 day a week business...
chocolatier who surfs
Posted in: Travels & Adventures
Thanks Alex,It's a fun place for someone who appreciates this sort of lifestyle~
chocolatier who surfs
Posted in: Travels & Adventures
Hi Robert -The opportunity sounds very intriguing. Would love to learn more. Even if I am not able I can be passing it on to those I know and have been meeting in classes and demonstrations. Kinds Regards, Alexandra
chocolatier who surfs
Posted in: Travels & Adventures
Hi Robert -Would love to learn more and connect . Can you email me directly at shura.saunders@gmail.com please?Thanks! Alexandra
chocolatier who surfs
Posted in: Travels & Adventures
thanks jeff,where we are is hugely underated surf - and ideal for the non pro. 3-6, 12 second intervals, left and rights, and even a couple fantastic point breaks on the island. lots of different spots from the see and be seen to breaks with no one around. it's part of what makes us give it up to come down here ..oh, and great local organic ingredients to make chocolate as well!
chocolatier who surfs
Posted in: Travels & Adventures
I cannot tell you how badly I want to take you up on this offer. The predominant breaks, are they rights, lefts, point, reef or beach breaks?...or....shudder...all of the above...I am drooling at this opportunity, alas my business requires constant monitoring.LONGBOARDS RULE!
chocolatier who surfs
Posted in: Travels & Adventures
Looking for an Artisan Chocolate maker to help us manufacture chocolateby hand from the bean with all local ingredients here in the Dominican Republic. We have an organicfarm that supplies a restaurant in our small beach front surf hotel,and internal demand through the current customer base as a start.
A lot of the infrastructure is already in place through our other activitiesincluding a retail location and a commercial kitchen, and marketing caneasily be handled in house. I've taken a few chocolate courses, butwould benefit from someone with more experience who can manageproduction.
Our location in a Caribbean surf town provides a fantastic life for someone whoappreciates quality of life and surfing. The person can earnadditional salary for down here if they manage the kitchen in therestaurant in addition to manufacture chocolate- it kind of works welltogether. The pay is relative to the cost of living down here though, just to keep things in perspective.
This could either be a full time position or contract for someonelooking for a working vacation to help us get through a stage. Spanishlanguage and understanding of the Caribbean way would be an asset.
I've been reading the forums and using this site for a while, but thisis my first time posting. Just thought I would throw it out there. You can PM me if you're interested.
Thanks in advance~
updated by @Robert3: 08/08/15 14:00:04
rich creamy fillings without the cream
Posted in: Opinion
Amoretti.com we have ganache without cream in it may be more stable in the hotter climates. We also offer samples you can give them a try we have three filling ganaches of White, Dark & Milk Chocolate and the others are flavored and you can make them into a filling option.Thank you, Sandra Mallut www.amoretti.com Email: sandramallut@yahoo.com
rich creamy fillings without the cream
Posted in: Opinion
Many rich creamy fillings can be formulated with fractionated palm oil. Not easy to find in the USA thanks to some uninformed 'experts'. Palm Oil is 50% saturated with the same triglycerides as cocoa butter, but in different proportions. Stearic Fatty Acid which makes up a part of the saturated fatty acid content is not absorbed by the body, which in turn raises some interesting questions about its calorie content per gram.Because it is fractionated, there is no risk of trans fatty acids.These fats can have a cooling effect like coconut fat, or a soft creamy texture.Croklaan, AAK or Britannia Food Ingredients in the UK could supply these fats. I am an independent consultant with 47 years in the chocolate confectionery industry & would be glad to work with you on this.RegardsChris TaylorI live in Tampa Bay - so I understand the issues.
rich creamy fillings without the cream
Posted in: Opinion
But here in Florida I am really concerned about the eggs and cream etc....
rich creamy fillings without the cream
Posted in: Opinion
Oh Now you are just talking chinese to me...LOL
rich creamy fillings without the cream
Posted in: Opinion
I use fondant with a 'frappe' which is a low boil sugar syrup with rehydrated egg albumin whisked in. this is then thinned down to the desired consistency with 'bob' syrup, a corn syrup and water mix. you can flavour this with pretty much anything and it has a long shelf life owing to the absence of fats and the low water activity.
rich creamy fillings without the cream
Posted in: Opinion
you can use a cooked or none cooked fondant center in making your chocolates. The cooked fondant is really creamy but it requires using eggs, which can be very risky when it comes to shelf life and food allergies. I only use real cream, butter, pure vanilla, etc in all of my chocolate products. I have used the no cook fondant and the with fresh fruit puree and the centers turned out creamy
rich creamy fillings without the cream
Posted in: Opinion
Any soft fat or many oils can be used, just watch the flavor they bring. Also consider a nut praline to make a gianduja. They are especially nice with other brown flavors.
rich creamy fillings without the cream
Posted in: Opinion
I also think that sweetened condensed milk might work too......
rich creamy fillings without the cream
Posted in: Opinion
I don't think it's a no-no to ask for recipes. The whole purpose of an online forum is to share ideas and help each other.Having said that, I would revisit your decision to use butter rather than cream. Butter goes rancid too. Having said that, you could use clarified butter, which will prolong the life of your product somewhat, while at the same time still give you a "melt in the mouth" center.I would experiment with a ganache recipe, and instead of using cream to soften the chocolate, use clarified butter (just not with a 1-1 substitution!). You will need to experiment a bit.Just watch your overall fat content. It can get VERY high.Cheers,Brad www.SoChoklat.com
rich creamy fillings without the cream
Posted in: Opinion
I hope there is someone out there who can help me...I am new at the chocolate world and I am looking for a recipie for a smooth rich and creamy filling for chocolates that I can flavour with various flavourings but I do not want to use cream or milk. I am in Florida and the weather can be very hot and humid therefore I am willing to use butter but am scared of cream turning...is there anyone out there who can help me or is this a big no-no to ask for recipies?????? Someone I know worked at publix bakeries and she uses the creamy centers that she learned there and it does not have cream or milk but will not tell me the recipie...thanks everyone
updated by @Claire North: 07/07/15 12:45:17
Small Scale Equipment for Artisan Chocolate Production
Posted in: News & New Product Press (Read-Only)
wow - that makes winnowing look really cool. Price?
Small Scale Equipment for Artisan Chocolate Production
Posted in: News & New Product Press (Read-Only)
YES ... exciting INdeed!
Small Scale Equipment for Artisan Chocolate Production
Posted in: News & New Product Press (Read-Only)
Very cool stuff, I can't wait to see the other machines.
Small Scale Equipment for Artisan Chocolate Production
Posted in: News & New Product Press (Read-Only)
Hello everyone,
I am new to this forum and hope this is the right place to post.
My name is Daniel Preston and together with Steve Chelminski have started a company to design and manufacture cocoa processing machinery.
Our mission statement is to design and build modern production machines for medium scale artisan companies which pay design homage to turn of the century roots of the chocolate industry.
The machines are designed to be show-pieces for artisan manufacturers. Unique designs coupled with visible and accentuated mechanical details intended to maximize the experience of visiting customers.
Steve and I are aerospace engineers with a background in automation. We collectively hold over 140 patents/pending patents and our work has appeared in the Smithsonian, Metropolitan, Cooper Hewitt, Wexlar and other museums. We recently sold our founding position in a defense company (we designed and manufactured satellite guided parachutes & UAVs), being too young to retire and while visiting my family in the Caribbean, lets just say I caught Cacao Fever (which seems to be very contagious). My family has been in agriculture & cacao in the Dominican Republic since 1899. The first machine we designed is our Vortex winnower. Its based on our inventive technology of separating nibs from husks using Vortex tubes. It has an Integreal two stage cracking mill and we designed it to be constructed in Pyrex glass design so that the process is visiable. 70 kg/hour production rate. There is a video posted on our web site which is pretty fun to watch
www.brooklyncacao.com
Other equipment we are working on:
Vortex Roaster
Cacao beans are levitated and roasted in a swirling hot air vortex. Pyrex design allows visibility into the process. The extremely efficient heat transfer and low thermal inertia of this design allow unique roast profiles not possible on other systems. The design also features a digital temperature profile controller, automatic PC data-logging, graphing and quality control report for every batch.
Melangeur
4 to 8 Large diameter spheres revolving in a toroidal track. More efficient than classic roller mlangeurs, while being very easy to clean and fascinating to watch.
Linear Conche
Modern version of the classic Lindt linear roller conche. Available in single and twin systems. There is something mesmerizing about a slow moving longitudinal conche.
Ball Attritor Mill
Chocolate is quickly milled by grinding balls as the mass moves in a swirling toroidal motion pattern instead of a closed pot.
Cheers,
Daniel Preston
www.brooklyncacao.com dan@broklyncacao.com
updated by @Daniel Preston: 12/13/24 12:16:07
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
I have worked a lot with Chef Rubber for custom transfer sheets and colored cocoa butter. One thing I learned is that they purchase cocoa butter twice a year and they are different so that will impact the colored cocoa butters in one way or another. Also, if you send in an image with Pantone colors associated, have them send you a sample of that color and then a matching color just to the image. To be clear, sometimes the Pantone color you have selected does not come out the way you want it to, but they can match the color. It is important to proof your images and colors and to communicate clearly with them. They do not assume anything, and you shouldn't either.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
They always send me a proof. If they didn't, ask them to in the future.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
I've only used the Chef Rubber colors so can't give an opinion on others. But, I did have a problem with the red colors for a while. Every time I used it, lost 90% of the molded chocolates. Very frustrating to say the least. I don't know if the batch was bad, but I tried several things to get it to work with no luck.
A couple of months ago, I ordered two new bottles of red and they have worked great.
I ordered some new colors and they were a little strange. They seemed thinner, and had a really strong cocoa fragrance. All the original bottles I ordered just had kind of a neutral smell. They have worked OK, so can't really complain.
It does take a lot of trial and error with this stuff. I've found that if they are overheated, it will mess it up. Just my experience. I melt them in the microwave on medium and shake the bottles a lot.
Chef Rubber is great for a lot of items, but they are a little overpriced on molds I've noticed.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Chef Rubberdid a custom design for me and I was not happy with the results. They should have told me the design should have been enlarged for a larger truffle so you could tell what it was.Their stock designs are wonderful! Great resource for lots of items.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Kerry and ClayThank you so much for your invaluable information!! I will give it a try! I think this forum is so fantastic and that I may have just found some new best friends in the chocolate industry!
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Hey Kerry! I am with Clay...Thanks for posting the forum. It helps a lot! I love how you can talk to anyone for information...and it seems that everyone has a different useful tip. It could be the smallest thing that makes a huge difference for me! I appreciate it!
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Kerry:Thanks for pointing out this eGullet forum - a number of VERY useful tips here.Lynn - all the basic information regarding how to make the colors you are looking for is in this post. What you will need to do is locate a source of oil-soluble food-safe colors approved by the Australian equivalent of the FDA.:: Clay
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Lynn,Melt your cocoa butter - temperature is not terribly important - place in a beaker with powdered oil suitable colours and blitz with an immersion blender. The colours will be intense enough as long as you add enough powder - but they will be transparent. In order to make them opaque you need to add titanium dioxide (white powdered cocoa butter colour) - but it will mean that the colour changes somewhat.If you want to mix the colours on a slab, instead of with an immersion blender, then you need to grind the powder with the cocoa butter using the back of your offset spatula - if you don't mix them sufficiently you will end up with streaky mixtures.I don't bother to temper them.So that I don't have to clean the immersion blender and beaker until I'm done, I usually start by making white, then yellow, orange, followed by red, then purple, blue and the greens.If you look about half way down this post you'll see the chef in Belgium mixing together some powdered colour with cocoa butter - and his suggestions on making the colours better. http://forums.egullet.org/index.php?/topic/112523-chocolate-course/page__view__findpost__p__1532682
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Hi everyone, I am a new business in Australia. I to want to start using colored cocoa butter to decorate my molds. I have purchased many items in the US as the options here are very limited. The problem is that the cost of getting them here makes for quite expensive outcomes. I wish to make my own colored cocoa butters and am seeking out advise and instruction on the best way to do this. I imagine that I could melt cocoa butter to 45 C, add oil based color and table temper it. Then I can have a quantity of various colors on hand in temper. Does this sound about right? Are liquid oil based colors better than powder? Will I be able to get the strong colors that I see in bottles on the Chef Rubber website? Any advice would be greatly appreciated!!
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
Hey George! Like Ruth said...I too have had a LOT of failures when we first attempted to use colored cocoa butter for our molds. You just have to keep trying. We airbrush some of our molds...it took us quite a while to get all of the tools and things necessary to make our airbrush food safe and then learning to do it was a messy but fun thing to play with. I also do some molds with a toothbrush... by flicking the bristles. (That is when I just don't want to use the airbrush) and then I do some by finger painting... with gloves of course... basically smearing the colored cocoa butter inside each cavity. I have had great luck with chef rubber colored cocoa butters. We use the artisan collection (primary colors, black, and white)...but will start making my own colored cocoa butter soon because we always blend our colors anyway. Chef Rubber is a great source to use for many tools and ingredients.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
I am starting out & want to incorporate colour into my chocolates. I want to be able to both pain & airbrush. Which is the best way to go, pre coloured cocoa butter or buying cocoa butter & then colouring it yourself. If the latter then then which is best, the liquid, gel or powdered colour. Sorry for all the questions, any help would be appreciated
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
I use their Artisan and Jewel lines. The Natural has a certain appeal, but since it is made from natural foods, it also as a taste and aroma I don't care for. Also, the colors are very limited. The Pearl is nice, but you need to back it with another color to make it pop. I spent many months mostly finding out what didn't work, rather than what did work. It is all a trial and error game. Good luck.
Colored Cocoa Butters from ChefRubber
Posted in: Opinion
I'm looking to start using colored cocoa butters from Chef Rubber. It seems they offer many lines of colors including Artisan, Decor Jewel, Natural and Pearl. Does anyone have any experience using these? In your opinions which line of colors would be the best for bon bons. I especially like the colors used at Williamdeanchocolates.com
updated by @George Trejo: 04/09/15 09:16:04
Looking for Chocolate & Pastry Ingredients Distributors
Posted in: Allow Me to Introduce Myself
Hello everyone...
We are the export department of Turkey's oldest premium quality chocolate manufacturer, Efes Chocolates,and Meister Pastry Ingredients. We are capable of supplying both compound and real chocolates among with emulsifiers (for cakes, ice creams, bisquits, cookies, wafers, halwahs, tahinis and candies), pastry cream powders, Charlotte/Bavarois powders, whipping powders, ice-cream premixes, and baking powders.
In terms of chocolates, our wide range of products offer a selection of compound and real chocolates consisting of tablets, madeleines, dragees, coated dragees, bars, couvertures, ganaches, chocolate chips, pralines, cocoa powders, ice-cream dipping sauce, fillings and more... Please review the attached pdf catalogs of our products.
The quality of our chocolates have been found equivalent to world recognized brands like Valrhona and Barry Callebaut by our distributors in Europe.
We would appreciateany information you could share that can help us work with reliable distributors or resellers.
Best regards to you all,
Muhittin Can
OYAL Foreign Trade
Office/Fax: +90 212 551 0044
Mobile: +90 533 388 6952
E-mail: oyal.mc@gmail.com
Address: Degirmenbahce Cad. No: 28
Yenibosna PK 34197 ISTANBUL Turkiye
updated by @Muhittin Can: 04/09/15 11:06:07
chocolate shop name
Posted in: Opinion
I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds very European, exclusive, sensual, intimate and mysterious.