Forum Activity for @Drew Gilmour

Drew Gilmour
@Drew Gilmour
01/06/10 12:31:26
5 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

HI AllFascinating stuff. Thanks for the links.Seems to be that in USA/Canada at least, we may be at the tip of a bean-to-bar movement starting up, much as we've seen in the craft beer industry. Question is whether there is the market to support good, locally made, albeit expensive, chocolate.Drew
Robert Stout
@Robert Stout
01/06/10 11:20:41
3 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Holy cacao batman! Timothy Childs is leaving Tcho! Crazy.
nina luttinger
@nina luttinger
01/06/10 11:07:22
4 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Hi Drew!We have a blog on our site: www.tcho.com And we are bean to bar.Cheers!Nina
Duffy Sheardown
@Duffy Sheardown
01/05/10 07:38:43
55 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Funny - I have the same equipment as Rogue Chocolatier!
Duffy Sheardown
@Duffy Sheardown
01/05/10 07:32:08
55 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Thanks - I enjoyed reading that
chocoasis
@chocoasis
01/05/10 02:34:45
5 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

here is a video -Rogue Chocolatier
chocoasis
@chocoasis
01/05/10 02:33:22
5 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Rogue has some information on bean-to-bar. http://www.roguechocolatier.com/category/news/
Robert Stout
@Robert Stout
01/04/10 15:13:59
3 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Check this kid out: http://www.danielhschreiber.com/blog/ I think Taza and Mast Brothers have blogs too.
Duffy Sheardown
@Duffy Sheardown
01/04/10 01:00:28
55 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

Not yet...but as soon as I get the final sign-off to start selling bars the web-site will go live and I will be blogging about how I got to the start line!
Drew Gilmour
@Drew Gilmour
01/03/10 21:09:16
5 posts

Bean to Bar Blog ?


Posted in: Travels & Adventures

I'm interested in learning/following the story of bean-to-bar startups. Can anyone point me to any blogs or exchanges here or elsewhere?ThanksDrew
updated by @Drew Gilmour: 04/19/15 16:18:20
Bud Stockwell
@Bud Stockwell
10/11/10 14:29:41
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

I think it may have been a couple of issues. One reason was that as I dipped different centers, the ganache would slightly melt and what I would have was not pure chocolate but different fats (cream, nuts, etc.) I solved this by starting with fresh chocolate each time. I would use the leftover for my new ganache. (The technique that I use for making a ganache is to temper my chocolate and mix that with my cream/invert sugar that has boiled and let cool to 95 degrees. I then add my butter and tempered chocolate together. That way the ganache sets up much quicker and is much firmer. I'm told that under a microscope, my ganache would look more tempered than one using the method of pouring the boiling cream over the tempered chocolate. But I digress.So that was one issue. The other was messing around with my temperatures. I had changed my coveratures around the time I bought the machine and needed to find the right custom temperature settings for the combination's of chocolate that I was using. I hope this helped.Bud
Tami Rose Goodwin
@Tami Rose Goodwin
10/09/10 12:49:36
1 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

I just happened on this discussion and was wondering if your problem was ever resolved. I have been tempering my chocolate the same way in a Rev 2 for a couple of months and suddenly I getting this weird bloom that I've never had before. The chocolate sets up okay when I test it, but then about an hour after I have dipped all my centers, they look awful with a grayish hue and spotted look to them. I am very frustrated and perplexed. Did you figure out what your problem was?
Mike3
@Mike3
01/21/10 13:14:01
63 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Brian, i have been battling with tempering and cooling, and i noticed yesterday that the blotch i've been getting on every bar, on the side touching the mold CAN be wiped off. Perhaps you can shed some light on my problem and a possible solution?After a full day of tempering and molding under all sorts of different conditions, i suspected that maybe there was too much residual cocoa butter in my molds and that was causing the problem (even though i clean them out with cotton balls before use), so i washed one with soap for the first time to test my hypothesis today. (by the way, i'm using a revolation x as of yesterday, but was getting this when i'd temper by hand prior to this)thanks in advance-mike
Bud Stockwell
@Bud Stockwell
01/07/10 10:11:28
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

I want to thank you all for your kind posts.To recap, my problem is a mild case of bloom caused by my not heating the chocolate high enough to melt out all of the seed. I'll also add more seed as I have been adding about 20% when I hit 95 degrees. Even though I use a temperer that is always stirring the mass of chocolate, I should still stir more by hand to ensure even temperature distribution. I might also lean to letting it over-crystallize a bit. I have also been adding up to 20% more melted chocolate when at 95 degrees to my tempered chocolate when I was running low. Now I'll let it cool a bit more so the temperatures are closer. And stir, stir, stir.Again, thanks. It's great finding a community of fellow chocolatiers who are so kind and open to helping.Yours,Bud
Brad Churchill
@Brad Churchill
01/05/10 09:36:23
527 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Brian;Here's where your problem may very well lie. Chocolate at a pre-crystalization temperature is WAY too warm, and will for certain be the culprit that causes the streaks/bloom in your final product (which is the result of uneven temperatures, and uneven crystalization).You can add untempered chocolate to tempered chocolate, but here is how you should do it:When your working chocolate is running low, or beginning to thicken:1. In a seperate melter or over a double boiler, melt the chocolate you wish to add, and heat it to 120 degrees.2. Cool the chocolate to 92 degrees. This can be done very quickly by putting the bowl in a cold water bath and stirring the chocolate away from the sides of the bowl.3. Slowly add that chocolate to your working chocolate, being sure to STIR, STIR, STIR.4. Wait 5-10 minutes for the working chocolate to seed the chocolate you've just added, and for the temperature to become consistent.You should be good to go, with no streaks.The important thing here is to add the new chocolate to the working chocolate when the temperatures are very close together, and to ensure the new chocolate has never reached a lower temperature where the undesireable types of crystalization occurs.Hope this helps.Brad. www.SoChoklat.com
Brian Donaghy
@Brian Donaghy
01/05/10 07:06:53
58 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Brad.Ahh, crystallization. Some days I wish I had paid more attention to high school science with how often I am confronted with it these days.Where you talk about using cocoa butter and the prob's with it - I tend to use the chocolate that I am working with at a pre-crystallization temperature. Obviously one has to be careful not to destroy the temper but it doesn't change the flavor profile. This is the technique I always use with traditional wheel machines.brian
Brian Donaghy
@Brian Donaghy
01/05/10 07:03:31
58 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Bud.I'm with Brad on this one - your melt temp is borderline and is probably not at that temperature through the entire mass and so when you put the rest of the mass in temper, some of its not. And it sounds like it's not sugar bloom so isn't an ambient temperature or humidity issue.brian
Brad Churchill
@Brad Churchill
01/04/10 18:52:22
527 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Carol;For hand dipping the truffles, my staff use 6 ACMC machines, and then for larger amounts (above 50lbs) we use a series of Savage Bros semi automatic tempering machines. I have also trained all my staff to be able to temper all 9 varieties of our chocolate by hand, using just a double boiler, 8 litre bowl, and a heat gun/blow dryer.One big thing is to learn the crystalization properties of chocolate. Quite often viscosity of dark chocolate can be controled by temperature. I know of many chocolatiers who, as the day progresses and their working chocolate gets thicker, just add more cocoa butter. Bad move! It thins it out for a short bit, but also mutes the flavour. All they would need to do is increase the working temperature by a couple of degrees, and within minutes the chocolate is thin again.The same principle applies when working with very "thin" couverture. By controlling the temperature as you are working with it, you can make a very fluid dark chocolate, quite thick. (hence thicker chocolate coating on your confections).It's all about crystalization.Brad.
Carol
@Carol
01/04/10 18:26:39
24 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Brad,What kind of equipment are you using. Do you use a melter? The reason I ask is because of all the stirring.Also, do you melt to 120 even for brand new chocolate?I use a mold'art melter and basicly follow your procedure, the main problem I battle with is the ambient room teperature.Carol
Brad Churchill
@Brad Churchill
01/04/10 18:10:46
527 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Assuming you're talking about the swirl, that's correct. It's chocolate that has bloomed (ie it has set with the wrong form of crystal). It won't wipe off. You will need to remelt and remold it.
Bud Stockwell
@Bud Stockwell
01/04/10 15:29:35
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

It stays put and does not wipe off.
Brad Churchill
@Brad Churchill
01/04/10 14:36:55
527 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Bud;There are two potential problems I can see, given that I don't know what your ambient room temperature is while you're working with the chocolate1. The problem is most likely uneven chocolate temperature. You're not stirring enough. I've posted this on other blogs. Before molding, stir, stir, stir. If you think you've stirred enough, then stir some more, and you should be fine.2. Your working temperatures are too high. If you're seeding (it sounds as though you are), heat 65% of your chocolate to at least 115 degrees (112 is borderline too low), stir well, and then begin cooling to 89 degrees. When the melted chocolate hits 95 degrees, add in your 35% 'seed', and stir until all is melted. If it doesn't all melt, then bump up the temperature of your mass to 90 or 91 degrees, just until it's melted.One other option would be to melt the whole mass to at least 115 (my staff are instructed to go to 120 just to be safe), then cool it to 79, and then reheat it to 90 - all while stirring, stirring, stirring. My staff do this every day, and we have flawlessly tempered dark chocolate.Oh.... with these temperatures, our ambient room temperature is 64 degrees - a touch on the cool side.Hope this helps.Brad.
Bud Stockwell
@Bud Stockwell
01/04/10 14:14:20
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

I have a Hillard Temperer and a Cocovision Delta. I melt the bulk of my chocolate overnight at about95-100. In the AM it goes into the temperer put the temperature up to 112 or so. I grind up some tempered chocolate and add that to the chocolate as I turn town the temp. I go down to 85 and then go back up to 89. I check for temper. If it's not snappy & shiny I add a little more seed and check recheck.sometimes it looks great, other times this damn oil like swirl.
Brian Donaghy
@Brian Donaghy
01/04/10 11:56:46
58 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

What process are you using to temper the chocolate? Also, can you wipe the bloom off the surface or does it stay if you try to wipe it off?brian
holycacao
@holycacao
01/04/10 08:50:57
38 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

How large of a tablet are you molding? The larger bars with heavy grade polycarbonate usually needs some form of fan if you don't have a cooling tunnel/cabinet. It might just take to long to remove all of the heat from the bar. You can also try to let the chocolate crystalize a little more- overtemper, help it set up faster.If your seeing swirls that are a thin film of cocoa butter (prailines or truffles) chances are that the chocolate it a little out of temper and that the pieces were cooled too fast. Needs more crystalization.Hope that helps,Jo
Bud Stockwell
@Bud Stockwell
01/04/10 08:28:14
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

We keep the room between 65-68 degrees and the humidity at 45%.
Carlos Eichenberger
@Carlos Eichenberger
01/04/10 07:55:49
158 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

What are the temp/humidity conditions in your room? At least personally, the only time that happens is when humidity is too high, 70% or above.
Bud Stockwell
@Bud Stockwell
01/04/10 06:27:37
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Hey Mark,Often I have a great temper but occasionally this happens to me. It may happen when enrobe a truffle, or a piece of slabbed ganache or make some bark. What do you mean by tablet? As I said, I usually have a nice finish to my tempered chocolate but when this happens I'm perplexed. I certainly have experienced classic bloomed chocolate, dull with no snap. This appears to be in temper except for this film like swirl. any thoughts?
Mark Heim
@Mark Heim
01/03/10 18:04:31
101 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

Are you using the chocolate to tablet or to enrobe?
Bud Stockwell
@Bud Stockwell
01/03/10 14:02:58
18 posts

General Tempering Question


Posted in: Tech Help, Tips, Tricks, Techniques

What is going on with my temper? When my dark chocolate sets up, it has great snap and is shiny yet I have swirls on chocolate as if I heated the chocolate too high and it's the cacao butter separating. I didn't let the temperer get above 112. I also get some spots that look like a popped bubble. It doesn't appear to be bloomed. It will not degrade or turn gray over the ext few weeks but it's not the shiny, perfect temper I'm looking for. Help anyone?
updated by @Bud Stockwell: 04/11/25 09:27:36
Steve Kurz
@Steve Kurz
01/10/10 06:36:47
10 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

That is exactly what I was looking for. I will definately contact them! Thanks!
Ruth Atkinson Kendrick
@Ruth Atkinson Kendrick
01/09/10 16:04:03
194 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

You can get them re-tinned. http://www.metalcoatingcompany.com/history.html We were in the metal finishing business for years, but not in the tinning end of it. It is a hot dip process and they come out looking like new. I don't think it is all that expensive. Dairies have to get their milk cans re-tinned from time to time. It is FDA approved for food contact.
Steve Kurz
@Steve Kurz
01/09/10 06:13:31
10 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the info. I will try the polishing. Unfortunately, most of the molds are one-of-a-kind, or I just have not seen them anywhere. I am sure that there are lots of them out there. I have never seen polycarbonite versions of some of them.
Kerry
@Kerry
01/08/10 21:04:51
288 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

The little blemishes you see are called tin mite. You can try carefully polishing with some calcium carbonate powder (available in asian grocery stores) to try and remove them. If they are small enough they may not interfere too much with molding. I have also carefully applied a bit of naval jelly (a rust remover) before the polishing, but don't leave it on too long or it will eat in to the good metal.I have quite a number of metal molds, and I find I like molding with the newer polycarbonate figural molds more, in part because I can see where I have bubbles and where I have painted the eyes etc on the mold. They also seem to fit together better and don't give me the little rim of chocolate that has to be trimmed off after molding.
Brian Donaghy
@Brian Donaghy
01/04/10 12:03:40
58 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

Steve.Traditionally metal chocolate moulds were made of steal and then coated in tin. The industry has gone to plastic over the forty or so years.Don't know if that helps??brian
Arun Bhargava
@Arun Bhargava
01/03/10 13:55:02
3 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

Hi Steve,We make and sell vriety of moulds ( www.ipfco.com ), but I have never had opportunity to work with a metal chocolate mould.I had a look at the picture, and based on my experience of making metal tooling for our moulds, I would say as follows:1. Most important - don't do any thing, till you are sure of what to do.2. From the picture, it is difficult to know the metal of it. It can be aluminium, or tin plate. I know of some aluminium moulds with are made with Cast aluminium, but your mould does not look like them. It looks more a sheet metal.3. The close up pictures are a bit blurred, but it seems, that inside of the mould, is in a much better condition, but out side surface does have blemishes. Inside blemishes, what ever they are, look very small.4. What should I tell to you do??a) If possible, show the mould to some hardware person, or an metal engineer to be sure, what metal it is.b) Depending upon, metal, you get rust removing sprays, that you spray on effected surface, leave it for some time, and then scrub clean. A caution - after cleaning the surface may look dull, and may need shining, so, after removing rust, you will need to use a suitable polishing agent, and your hands to get back shine. Your neighbourhood hard ware store could give you necessary advise on this.c) a very unlikely, but possible chance - what you think rust, is actually chocolate deposit. So, have a very close look. Use warm cloth or warm soapy water to rub it off, if it does. If it is stuck badly, use a wooden stick, like tooth pic, to scrap it out.Just check on these, and if you think OK, please get back here with what ever results. Would love to know, what happened.All the best.Arun.
Steve Kurz
@Steve Kurz
01/03/10 12:07:40
10 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

Here are a couple of crude picts from one of them. It is an 18 1/2" mold, with only 8000 as a stamped ID on it. One of the blemishes can be seen as a black area in the bottom of the "basket"
Duffy Sheardown
@Duffy Sheardown
01/03/10 11:53:31
55 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

What are the backs of the moulds like? Are they really made of steel? Aluminium (sorry, UK spelling!) seems more likely. Try polishing or re-working an area on the back of a mould to see if you like the result before attacking the used side.Duffy
Steve Kurz
@Steve Kurz
01/03/10 09:54:16
10 posts

Metal Mold Refinishing


Posted in: Tech Help, Tips, Tricks, Techniques

I was looking through my molds and found some of them have what appears to be blemishes on the inside. It may also be the start of rust. These molds were my father's and I am not certain of the storage. I would like to explore having them refinished, but have no idea where or the cost. I am not a choclotier by any means, but some of the molds are rare and I enjoy making them at Easter for friends, or just showing them off.Can anyone point me in the right direction?
updated by @Steve Kurz: 04/11/25 09:27:36
Sebastian
@Sebastian
10/13/13 04:42:22
754 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

Your friend told you wrong. You happened to get through, is all. My guess is half of you have travel have gotten by with getting cuban cigars into the US as well - same thing, except cuban cigars don't pose a potential threat to the agricultural foundation of the country. If customs catches you, you're going to be in for a very, very bad day.

The ONLY legal way to bring viable foreign plant material in is via the USDA permitting system previously described.

Edit:

http://www.aphis.usda.gov/plant_health/permits/plantproducts.shtml

any individual can get a permit. it doesn't cost anything. You'll need a level 2-USDA account, which you can also get. Karen Brady at USDA is very helpful to walk you through the process, but she's very difficult to get in person. Her contact info is on the USDA website, and most permit applications themselves.

From CBP (Customs and Boarder Patrol - enforcement):

Bringing Agricultural Products Into the United States
(02/29/2012)

General Guidelines | General List of Approved Products | Information Resources for Travelers

If youve had food, plants or souvenirs taken away by an inspector at an international airport, border crossing, or seaport, we want to be sure you understand why.

Certain items brought into the United States from foreign countries are restricted according to U.S. Department of Agriculture (USDA) regulations. Prohibited agricultural items can harbor foreign animal and plant pests and diseases that could seriously damage Americas crops, livestock, pets, and the environment and a large sector of our countrys economy.

All travelers entering the United States are required to DECLARE any meats, fruits, vegetables, plants, seeds, animals, and plant and animal products (including soup or soup products) they may be carrying. The declaration must cover all items carried in checked baggage, carry-on luggage, or in a vehicle.

Upon examination of plants, animal products, and associated items, U.S. Customs and Border Protection (CBP) agriculture specialists at the ports of entry will determine if these items meet the entry requirements of the United States.

Even though an item may be listed as permitted from a particular country, it is always best to DECLARE the item by checking Yes on Question 11 of the CBP Declaration Form 6059B. Also declare if you have been on a farm or in close proximity of livestock, as an agriculture specialist may need to check your shoes or luggage for traces of soil that could harbor foreign animal diseases such as foot-and-mouth.

Avoid Fines and Delays Prohibited items that are not declared by passengers are confiscated and disposed of by CBP agriculture specialists. But thats not all. Civil penalties may be assessed for violations and may range up to $1,000 for a first-time offense. Depending on whether the confiscated, undeclared items are intentionally concealed, or determined to be for commercial use, civil penalties may be assessed as high as $50,000 for individuals. The same fines apply to prohibited agricultural products sent through the international mail.

Fruits, Vegetables, and Plants Depending on the country of origin, some fruits, vegetables, and plants may be brought into the United States without advance permission, provided they are declared, inspected, and found free of pests. However, certain plants and ANY plant parts intended for growing (propagative) require a foreign phytosanitary certificate in advance. For information on certificates, contact the USDA/APHIS Plant Protection and Quarantine Permit Unit at (301) 851-2046 or (877) 770-5990 . Also, check the Information Resources section at the end of this notice for details.

Jeff Stern
@Jeff Stern
10/12/13 18:04:51
78 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

If you are looking for dried pods, I have them in the US available on www.cocoapodshop.com . Right now we are out of stock, back in early November.

Thomas Forbes
@Thomas Forbes
10/12/13 18:04:36
102 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I recently returned from the Dominican Republic with 7 or so pods in my check-in luggage. You can bring avocados with no problem. I usually declare chocolate, honey and avocados. I have been told by a friend in the chocolate business that if you clean the part that was connected to the tree, you won't have any problems. I will be going back next week and see if I can get a few in my luggage.

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