Forum Activity for @Brad Churchill

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.

Sebastian
@Sebastian
10/09/13 16:30:26
754 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

It's illegal to bring any foreign, live plant material into the US. Unless you have an APHIS permit (permission from the USDA). No tickee, no washee. No permit, it's illegal. With permit, it's completely legal.

Rebecca Flynn
@Rebecca Flynn
10/09/13 08:52:04
1 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I just contacted Caribbean Cuts and the gentleman on the phone told me that the USDA has prohibited the Cocao Pod being brought into the country. I realize the post is old, but I thought I'd mention it.

Also, I have contacted the Montoso Gardens and their website is saying that the fruit will be available in November or December.

Now, I'm wondering who is correct??? Any ideas?

Becky Flynn

Obsession Chocolates.

chocolategirl310@hotmail.com

Brad Churchill
@Brad Churchill
01/25/10 16:40:49
527 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

Hey everybody. I'm glad I was able to help. Just make sure there's some left for me! ;-)Brad.
Olivia Garvin
@Olivia Garvin
01/25/10 14:44:03
2 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I got two pods from Montoso Gardens a couple of months ago. I just let them set out on the counter to dry. They turned dark brown and now feel like they are made of plastic. I did not use any kind of varnish or anything. I plan to use them in a class that I'm teaching and am very happy with the way they turned out.
Walter Plante
@Walter Plante
01/23/10 05:48:26
9 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I just got two pods from Montoso Gardens that I will use for a seminar. Any idea how to preserve them? I'm considering anything from spray varnish to doing nothing - letting them dry out in a cool place. If anyone has ideas, please let me know.
Nancy Nadel
@Nancy Nadel
01/23/10 02:21:48
13 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I'm so pleased to have found that website. I just ordered one and we'll see how it arrives. Perhaps the fact that it is coming from a US colony (Puerto Rico) influences the rules about importation. I read something from the USDA a few years ago that said I could only bring dry beans from Jamaica.
Donald Tyler
@Donald Tyler
01/03/10 11:29:18
2 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

Thank you all for your input. I'll keep you posted on the results.
Brad Churchill
@Brad Churchill
01/02/10 22:19:25
527 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

My apologies. I spelled it wrong. www.montosogardens.com (just bought some more pods from there myself).Brad
Clay Gordon
@Clay Gordon
01/02/10 21:28:14
1,696 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

Brad: The link is not correct or the site is no longer there. :: Clay
Brad Churchill
@Brad Churchill
01/02/10 17:57:44
527 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I've purchased cocoa pods from the website www.motosogardens.com The order took a while to process, but the pods arrived in good shape, and were great props to demonstrate to customers.
Clay Gordon
@Clay Gordon
01/02/10 10:03:06
1,696 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

It's not illegal to import pods into the US. There is a shop in the flower district of New York that advertises them and I know that exhibitors at The Chocolate Show in NY have purchased pods from them for use at the show. Caribbean Cuts . Click on the "Unique Flowers" link in the left-hand nav, then cocoa pods.The only challenge is how long they take to get and what it'll take to get from NY to Portland.:: Clay
chokolaj
@chokolaj
01/02/10 09:27:08
1 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I have read somewhere (forgive me I cannot remember) that it is illegal to bring cacao pods into the States (and probably many other countries). Something to do with the possibility of introducing foreign bugs or something into our ecosystem and all that. Anyway, the only way that I know of for some people who DO have cacao pods here is that they went to a plantation and collected the pods themselves. Then they either didn't claim them at the airport or weren't found out, and got them back here.I tried to get some cacao pods for my thesis project in college and I definitely couldn't get my hands on any without trouble. :( Though you could always ask around the community to see if someone out there can get some for you. Or, if you have amazing Photoshop skills, you can always purchase a shot of cacao pods and add it in to your shot. :)
Donald Tyler
@Donald Tyler
12/31/09 16:40:44
2 posts

Cacao Pods


Posted in: Classifieds ARCHIVE

I'm looking to purchase a few cacao pods for a photo shoot. Please shoot me an email if you can help.donald@holykakow.com
updated by @Donald Tyler: 04/07/25 13:00:14
Roy Heintzelman
@Roy Heintzelman
12/26/09 21:32:27
1 posts

Help me find this hot chocolate!


Posted in: Classifieds ARCHIVE

Hi, I'm hoping that someone out there will be able to help me once again find this hot chocolate that I bought probably some 10 years ago now. If memory serves me correct, I saw this written up in some magazine. It was ready made, came in a glass jar, and was solid at room temperature. When you heated it, it liquified and you were able to drink it. I assume that it probably had a high cocoa butter content.... thus the solidity at room temperature. Anyways, it was very expensive, and also the best hot chocolate I had ever had in my life. Rich beyond belief. Each jar was probably meant to be several servings, but of course I'm a fatty, so I finished each one off in one serving. I would LOVE to buy some more. Anybody know what I'm talking about??
updated by @Roy Heintzelman: 04/07/25 13:00:14
Kerry
@Kerry
12/25/09 12:08:57
288 posts

Small, Cheap Shaker Table


Posted in: Tech Help, Tips, Tricks, Techniques

Here is a vibrating table I made from a vibrating hassock that I purchased at a store like Bed, Bath and Beyond. I took the cover off so that the foam would be the surface that hung on to the mold while it was vibrating.I tend to find that I don't actually end up using it though, just bang the molds on the counter - it's really handy if you are forced to use the cheap flexible molds however.
Andre Costa
@Andre Costa
12/22/09 08:50:49
103 posts

Small, Cheap Shaker Table


Posted in: Tech Help, Tips, Tricks, Techniques

That's inventive!!!
Frank Schmidt
@Frank Schmidt
12/22/09 07:05:19
28 posts

Small, Cheap Shaker Table


Posted in: Tech Help, Tips, Tricks, Techniques

Here are some photos of a cheap and functional counter-top shaking table. Thats probably the socially correct term for this equipment. When pouring up molds, if I spill some on the screen, then I call the unit a chocolate covered vibrator.This is just the lowest priced, smallest, dental laboratory counter-top, multi-power vibrating machine. You can see that it has a small top with rubberized surface, maybe 5 inches in diameter. It probably doesnt matter that it has power adjust; I use the lowest setting. Maybe if you pour real thick liquids you need more power.This unit cost me $89 new a month or two ago. You maybe can find one cheaper on e-bay; I got mine from the retail dental supplier. There are also larger dental lab units that are square surface and perhaps 6 by 8 inches and these run hundreds of dollars; so ok, you need something like that for larger molds. The key is to have hands-free when pouring.What I did was bought a wire-mesh frying spatter screen for one buck at the dollar store; WalMart has them for $7 with an attached handle off the side. . This one had a plastic handle in the middle which I unscrewed and tossed away. At Ace Hardware you can buy what they call duct strapping or plumbers strapping. This is a galvanized soft steel band which can be cut to length with tin snips. I think you can see that I bent each strip so as to go under the units rubberized table. One of these strips must be easily detached at one end to disassemble the system so I used a wing-nut for that purpose. You want the other nuts cinched on pretty tight as the vibration will loosen them otherwise.There is a short tab also in the photo and that is a longer screw attachment which will secure the poly plastic mold form. I punched a hole in every mold form so they can be secured to the screen ; as you can see. Any paper hole- punch will work for that. The long end of the strapping is bent up and over the screen rim so as to secure the other end of the mold tray. This way the mold can be quickly placed, filled and removed without a lot of effort or fuss. If the screw is too long then the mold must be raised very high at one end when filled to remove it from the screen. That causes the liquid chocolate to pour out of the molds. Use a screw long enough but not too long. They are so cheap that I would buy half dozen of different lengths at the hardware store and experiment to get the correct one. Deeper molds will stand higher off the screen and therefore require a longer securing screw. I have two nuts on this long screw, one on each side of the screen to prevent it from vibrating loose.If you want to make this system look professional, I guess the strapping could be painted with a one dollar can of spray paint from WalMart. Be sure to first wipe the galvanized strapping with vinegar so as to cut through any surface oils on the metal before painting.This machine is nice because you can take it apart and store it in a drawer when not needed. It is very quiet compared to some counter-top machines.I hope these notes explain the photos.I put an extra plastic shopping bag over the vibrator so spilt chocolate is easier to clean up. For bar molds of this size this system works well and is about as cheap as you can get. It is nice to be able to pour without having to hold the mold tray in place and without having to jiggle or bang it on the countertop.If you have questions or if I didnt explain something clearly enough, feel free to post questions.Happy Holidays !
updated by @Frank Schmidt: 04/11/25 09:27:36
Kerry
@Kerry
12/25/09 13:09:56
288 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Products Press

Kind of odd - and incongruent with the cut glass chandelier.
L.S.
@L.S.
12/20/09 19:30:19
2 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Products Press

Trying to understand it ? And I have come up with, they pretty much knocked off the look of the Pierre Marcolini shop (in Chocolate square in Belgium) and since they are putting it in Harajuku a trendy place for the youngers' they needed to add that certain "something different" element into it. Or maybe since the launch is in Tokyo they went with the whole godzilla thing ?.....attack of the killer M&M's on the upscale boutique?
Ilana
@Ilana
12/19/09 13:09:50
97 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Products Press

I think it is way overdone but could be nice if done more realistically and delicately and in just a very small area or a small corner or from a shelf or countertop.
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