Raw chocolate, how raw is it really?
Posted in: Make Mine Raw ... (Read-Only)
When you say "Raw chocolate has not been cooked past 114 degreesF," are you talking about fermentation or roasting?
Forum Activity for @Molly Drexelius
Posted in: Make Mine Raw ... (Read-Only)
When you say "Raw chocolate has not been cooked past 114 degreesF," are you talking about fermentation or roasting?
Raw chocolate, how raw is it really?
Posted in: Make Mine Raw ... (Read-Only)
Well, I have just finished reading all the fascinating posts, fallacious and fact-filled on the 'Raw chocolate-- what is it really?' and Xocai fora and much of my curiousity is now sated!Health benefits have been explored in great detail - what a great site this is.I conclude that terminology and semantic differences will extend this discussion. But I would still love to see a controlled study on chemical contents and changes made using different methods of bean processing, from fermenting and drying to roasting and grinding.I appreciate what Steve is trying to do at Sacred Chocolate as much as I value the issues raised by questioning skeptics.Glad to be part of such an informed group.Clive
Raw chocolate, how raw is it really?
Posted in: Make Mine Raw ... (Read-Only)
Working and selling our confections in the Bay Area I get a lot of people coming up to me and asking if my chocolate is raw. Mostly these types are more interested in the health benefits of chocolate- taste is secondary. When I tell them, no it is roasted, they would seem to assume that it is less heathy.Generally I would, feeling a little slighted, compare chocolate to coffee - you really wouldn't want to drink a cup of coffee made from unroasted beans, I say. But I believe, and I am in the process of comparing controlled batches of similar beans roasted and unroasted, that there might not be such a difference in flavor between 'raw' and roasted cacao beans as there is in coffee.Recently, at a San Francisco chocolate event, I overheard the people at the Xocai booth telling the public that the heathful anti-oxidants in chocolate are destroyed by roasting, which is clearly not the case when you look at ORAC ratings. However I would be very interested to hear any thoughts on actually how much of a change roasting makes, and any references to studies on this. Raw chocolate has not been cooked past 114 degreesF I believe, does it taste as good?......
updated by @Clive Brown: 12/13/24 12:16:49
Seeking New, Innovative or Unique Food, Ingredient, Retail Products
Posted in: News & New Product Press (Read-Only)
This sounds fabulous. We at The Xocolate Bar have several products we would be interested in showcasing. I will email you for more info. www.TheXocolateBar.com
Seeking New, Innovative or Unique Food, Ingredient, Retail Products
Posted in: News & New Product Press (Read-Only)
We are actively seeking producers, importer, distributors who have unique, new and/or innovative food products, ingredients and/or retail products that they would like to market to the following industries:
-Banquet/catering
-Events/event planning
-Hospitality
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We produce networking events called "industry insiders" and feature a product showcase at each event. We bring new and exciting products to showcase to our unique audience. All products also receive significant coverage in our wine & hospitality ezine - now going to over 65,000 industry professionals, as well as through many industry and general social media outlets.
Click here for a preview of our upcoming event at The Hess Collection Winery in Napa Valley on May 28th.
We have our following event on July 27th at Nicholson Ranch Winery in Sonoma, CA, and one in the planning stages in August.
Visit us online at WineAndHospitalityNetwork.com
For further information contact Margie Tosch at Margie@ OTLConsulting.com
updated by @Margie Tosch: 12/13/24 12:16:07
Answers to the Top 10 Questions You'd Like to Ask Norman Love
Posted in: Opinion
Wish I could help you with that - never had a quiet compressor!
Answers to the Top 10 Questions You'd Like to Ask Norman Love
Posted in: Opinion
The Badger 250 series are external mix - usually available at Michaels and work well.
Answers to the Top 10 Questions You'd Like to Ask Norman Love
Posted in: Opinion
Just buy the cheapest airbrush Michael's have. Harbor Freight also has a quick change kit with 5 bottles and lids for under $10.
Answers to the Top 10 Questions You'd Like to Ask Norman Love
Posted in: Opinion
Introductory Questions from ClayFrancois Pralus wanted to be a boat designer and not have anything to do with the family chocolate business when he was growing up. How about you? Was there an "Aha!" moment for you about chocolate - some sort of epiphany? Or has chocolate always been something that interested you?Earlier on in my career I had the opportunity to travel the world with the Ritz Carlton Hotel Company. It was always fascinating to me that no matter if I was in Dubai or Barcelona customers always seem to order chocolate desserts more often than any other selection. I always created desserts menus that seem to have a heavy hand towards chocolate. My obsession with working with chocolate grew as I was able to use chocolate to express my love for art.When did you start using colored cocoa butters for surface decoration? What inspired you to go in this direction and not rely just on molds and other forms of decoration?I have always believed that American consumers love to eat with their eyes. I was exposed to some of the modern techniques of using fat soluble colors as a form of decoration in chocolate showpieces and for garnishing pastry many years ago in France. It was my belief that most boxed chocolate confections looked very similar and I wanted to create that wow factor that Americans enjoyed and expected in a dining experience. This is what inspired me to create this style of chocolates.What's the hardest part of being Norman Love?I believe that I have always been a perfectionist and that I strive to be better than I was yesterday. I have a ridiculous habit of always reaching farther than I can perhaps achieve. I suppose this keeps my wheels running hard in the left lane and continuously striving to accomplish excellence.What did doing the production for "G" teach you about chocolate - and about yourself?My partnership with Godiva and the line I created for them called G was an incredible opportunity to transform me from a pastry chef mentality to an extremely efficient manufacturer. It forced my company an opportunity to perfect my style of chocolates on a larger scale. We have become extremely efficient in what we do today; in fact we can produce nearly 40,000 pieces of hand made chocolates per day, with very little waste.There are a lot of people who "'do'" what you do." What's next for Norman Love?I honestly look at all the new chocolate companies that are coping my style of work as a true form of flattery. I actually provides me more motivation and drive. This year Norman Love Confections launched our new line Black, all single estate dark chocolates. I have five line extensions that I hope to launch from the Black line this summer.Do you ever see yourself retiring or will you keel over with an airbrush or piping bag in your hand?I think we all dream of finding more time to enjoy life and to work a little less. I wish that I could practice what I preach!
On Becoming a Chocolatier
Andre Costa :: Considering I am just beginning my chocolate journey, what are some pointers you could give to someone who is changing careers from a boring cubicle to an exciting chocolate kitchen? Working with chocolate will certainly enable you to express your creativity and artistic side. I have spent nearly 30 years in the hospitality industry always placing myself within a quality establishment. My advice to you would be to seek out the finest chefs that you can so that you have the opportunity to learn quality. My belief is that if you make a good product, price it competitively and provide a very high level of service people will come.CocoaGal :: As someone starting a business in this industry I'd like to know what your favorite and least favorite parts of owning a chocolate business are. Any advice for a budding chocolatier?My favorite part of owning my own business is creating products that make people happy. Chocolate has always been my first love and to work with a wonderful group of professionals that all share a common goal is extremely rewarding. I suppose the worst part of owning a business would be having to deal with all the business stuff that interferes with what I really love doing, making beautiful, tasty, chocolates. My advice to you is to always focus on quality. Purchase the finest, freshest ingredients and never compromise the integrity of the product.
On Ingredients and Food Safety
Patty :: Since most artisan chocolates use natural ingredients and are preservative free, I would be interested in hearing the steps he takes within a recipe to increase shelf-life. Additionally, how Mr. Love reduces unbound water (aw, or water activity values), and how he views the role of Ph levels within a recipe. Norman Love Confections implemented a complete HACCP program many years ago, one of our critical control points is monitoring the AW of each one of our fillings each and every time that it is made. When we first develop a filling we always test it three times with our in-house AW meter immediately after it is made and then again 24 hours later. Once the true AW is determined we have a number that we can compare it to each time we manufacture that specific filling. Free water is the direct correlation to shelf life, and is controlled by many different factors. Sugar is one method, the total percentage of water in the recipe compared to fat is another.Sourcing ingredients that introduce flavor but not water is the tricky part. I have been producing chocolate for Godiva for the past seven years and they have assisted me in identifying some of those natural dry ingredients.
On Classes and Education
Annette Jimison :: I would love to know when he will be having his classes again. Would he ever fly to, say, Phoenix and do a class here? Perhaps in Scottsdale? I bet that there are lots of Chefs here who would love to learn from him. Ilana :: Can he give classes here [Israel]? For the past seven years I have really cut back on the amount of classes that I teach because I felt that I needed to concentrate on getting my business established. For the past year I have begun to teach again and this year I will be teaching in Chicago at the French Pastry School in August (2009) and also at PreGel in Charlotte in October (2009). I have a hands on class at ICE in NYC in September (2009). I really enjoy teaching and I miss not having as many opportunities as I once did, I would be open to try to arrange a class in the Phoenix area.It would be a real pleasure to come and teach in Israel. The problem is just time, I am a hands on owner; I like to be involved in my everyday production. I took my first vacation this past year, it had been eight years since my last vacation. There never seems to be enough time.Tien Chiu :: Is there any place - class, online, in a book, or elsewhere, where you would recommend going to learn about creating chocolates as beautiful as yours?The French Pastry School in Chicago and Notter School in Orlando are two good possibilities for chocolate confection education.
On Going Bean-to-Bar
Holycacao :: I was in my first trimester at Johnson & Wales University Baking and Pastry Arts program- their inaugural year (2002). Shortly after the program started you came to the campus, and specifically to our class to do a private demo for the 20 of us. I decided after that seminar I wanted to work with high quality chocolate. Fast forward 7 years and I find myself in the Holy Land, Israel, on the brink of opening the first bean to bar micro-batch chocolate company here, and much of that has to do with you. Have you ever considered making your own chocolate from the bean, on a limited basis similarly to the European chocolatiers? I know I would "love" to see your take on the bean to bar or confection. I have really never considered making my own chocolate from bean, however I think that because I have some very close relationships with many chocolate manufacturers it would very possible to collaborate with them to create a custom product exclusively for me. Having said that I also think that many of the premium manufacturers are producing amazing quality couvertures today and are establishing very strong relationships with the plantations so that they can monitor and assist in producing the highest quality bean for their products.
On Surface Decoration Techniques
Lana :: After spending a day with Paul DeBondt in Italy and watching him make one of his renowned eggs using his spray gun - I was hooked. Following his advice, I purchased a gravity fed pressurized cup spray gun in order to create effects such as different splatters and lines as well as a smooth even atomization of chocolate and cocoa butter. Of course, my new love of spraying took me to your website and I see you, too, do amazing effects! I have a few questions ... Tien Chiu :: How do you airbrush your chocolate molds? Does the chocolate need to be tempered beforehand? How do you keep the cocoa butter from hardening inside the airbrush? This is a technique I'm dying to try, and am wondering what equipment I will need and how to go about it.Cocoa butter always needs to be sprayed at a specific temperature. There are a number of factors that contribute to the temperature. First is the temperature of the molds, second the temperature of the room, and last what type of compressor you are using and how much cold air it generates. You have to find what works for you in your workshop with your chocolate, colors, airbrush, and molds. My setup is different so the exact temperatures, pressures, etc., that work for me won't work for you.I will say that I do not use a pressurized cup gun. I use the inexpensive Badger 240 for all my airbrush work.One coat is all that is necessary for me to achieve the shine I get. The quantity of color has no bearing on shine, temperatures do. The temperature of the room, the temperature of the mold, the temperature of the cocoa butter and color all have to be in the correct balance to achieve the maximum shine. Again, my situation is different from yours, so you have to experiment with what you're actually using in your workshop. What other people say/advise about temperatures are general guidelines to start working with, your exact combination will be different from everyone else's.I have heard many wives tales regarding the advisability of washing or not washing your polycarbonate molds. My belief is that chocolate molds are like fine black cast iron skillets that deliver better results the more you use them - the more seasoned they become. In my experience, the same holds true with chocolate molds. The natural fat in chocolate coats the cavity of the mold and certainly assists in producing good results as long as all the other factors are met.Sticking when releasing a decorated piece can occur from over crystallized color or chocolate that is not tempered correctly or both. The correct temperature of colored cocoa butter fluctuates with each type of color you spray as well as with the ambient room temperature, mold temperature, compressor pressure, and the type of airbrush that you are using. You should never place freshly sprayed molds into a refrigerator, they should be allowed to crystallize at room temperature (the same temperature you're working in). If you force crystallization you will form unstable crystals which in turn will create sticking, dull appearance, and lots of unpleasant problems.After your color has hardened the next concern is to be sure that your chocolate is properly tempered and that you are using chocolate that is neither too cold nor is over-crystallized. Over-crystallized chocolate will always create problems where the color and chocolate do not adhere to each other as well as with poor contraction of the shell, the possibility that the color will stick in the mold, and air bubbles being trapped in the mold.Melanie Boudar :: Have you found the colorants in red cocoa butter to be any more problematic than other colors and if there is any benefit to spraying uncolored cocoa butter in the mold before adding color. Also are there are any organic colorants out there that can create spectacular effects and additional shine. People love the color but often are concerned about the ingredients/dyes used.I agree that red color can be more problematic than others, proper temperature reduces the problems. I do not ever spray cocoa butter into the mold first to assist in achieving shine. Yes, there are organic colors that are available through Chef Rubber in Las Vegas, however they are very sensitive to light and will oxidize and lose their original color tone. Red will start out beautiful and after a few days begin to fade to orange and then yellow. I tried to work with organic colors and customers seem to not understand that organic colors will always fade from their original tone.Tien Chiu :: Have you ever made your own chocolate transfer sheets, and if so, how would you advise going about it at home? I have made one or two attempts at silkscreening and found it excruciatingly difficult with white chocolate, and nearly impossible with cocoa butter. How is this done commercially?Transfer sheets can be made a few ways: Silk screening is only one way, you can also use your imagination and create many beautiful effects with sponges or your fingers or perhaps paint brushes.
updated by @Clay Gordon: 03/29/16 14:53:10
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi Sarah..thanks for your reply. Is it a documentary about the making of chocolate from bean to bar...thats more or less what I am looking for
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hello, I recently completed a documentary on Chocolate called...... In Search of the Heart of Chocolate. You can find it at www.chocumentary.com I hope you will enjoy it! Shalom
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
I can save some for you till we meet - let's do it again in May. Eli called Rinat the day after we met him...
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Ilana has some in ashkelon, and regarding the video, I'll keep you posted on its progress.
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi...First of all I would love to taste your chocolate. I would be happy if you could help me with the video...THANKS!!!
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Limor,I make bean to bar chocolate in Israel, and may be able to help you for what you are looking for. We have been trying to document as well as we can, and eventually will put a video together.All the best,Jo
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
I've been doing research on this for some time and I am always looking for good videos. However, most of the videos on-line contain wrong information. Here's one that is definitely wrong, wrong, wrong. In this short clip, "expert" Denise Bennett grinds cocoa nibs in a Champion juicer-like machine ... adding water before she begins. As near as I can tell, Ms Bennett's expertise in chocolate stems from her involvement in what appear to be two natural-food restaurants.
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
HA! Now that's a good question.I would, first of all, see if any of the films match what I was looking for. Then I would contact the site where the video is being presented and ask for their permission to use it.But hopefully someone here from The Chocolate Life will be able to help you.Good luck.Andre
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
THanks Andre..I will try it. But how can I use these films?
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi Limor.Not sure if you've done this search yet, but I typed "bean-to-bar video" on Google and I got some results. I did not check them out, but that's a start. http://www.google.com/search?hl=en&q=bean-to-bar+video&btnG=Google+Search&cts=1240501773293&aq=f&oq= Good luck with your new endeavor!
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi ! I am new in this forum and very excited to be here. I live in Israel and will be opening a chocolate shop and visiting centre soon. I am very busy with workshops and do a lot of demonstrations, lessons and tasting sessions. I am looking for a video or short film that I could get( of course I would pay for it if necessary ) that shows how chocolate is made...from bean to bar. I need something which is really not too long. If anyone could help me here I would really appreciate it. I am also looking for posters and pictures which I could use in my shopThanks for all the fun information in this forum!
updated by @Limor Drucker: 12/13/24 12:16:07
Chocolate-Related Filmography
Posted in: Opinion
Hello,Would any of you recommend a chocolate-related filmography? So far, there's:ChocolatLike Water for ChocolateWilly Wonka and the Chocolate FactoryCharlie and the Chocolate FactoryThanks!
updated by @Helen Castillo: 04/20/15 03:31:21
What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members
Posted in: Classifieds ARCHIVE
Not to belabor the point that my krewe and I might have issues...."Mommy Dearest Caramels"Hand formed caramels in the shape of coat hangers....joan crawford would have us for lunch if she were still alive....
What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members
Posted in: Classifieds ARCHIVE
Are you making something special for Mother's Day? Let us know and post pictures if you have them.Want to get more business from ChocolateLife members this Mother's Day? If you have some sort of special offer or coupon promo code - post it, too.:: ClayPS. Please JPG the photos to less than 100k in size and a maximum dimension (width or height) of 640 pixels. Type in the name for the photo, highlight it, and then click on the camera icon to upload to insert the image into your post rather than attaching the file.
updated by @Clay Gordon: 04/07/25 13:00:14
Looking for a Chocolatier - for boutique chocolate store owned by the Kohler Co.
Posted in: Uncategorized
Kohler Hospitality, operators of the Midwest's only 5-Diamond resort, is currently seeking a creative and focused individual to work as a Chocolatier for the Kohler Original Recipe Chocolates business. Position location: Kohler, WI (1 hour north of Milwaukee and 2.5 hours north of Chicago)This position will be responsible for the Kohler Original Recipe Chocolate (KORC) product lines that support the KORC business and new products for the Craverie. It will supervise the daily planning and preparations necessary to meet production needs. The ideal candidate will be able to move the business and its products forward to be competitive in its market niche.Applicants should have a culinary degree or equivalent apprenticeship program completed in a Chocolate or Confectionary Arts and have at least 3-5 years of experience in a leadership role in production kitchen management.Kohler Hospitality offers a friendly work environment, competitive salary, flex benefit package including medical, dental, life and vision, along with vacation pay, holidays, 401K, associate discounts and other benefits. To ensure a safe and healthy work environment we test all new associates for substance abuse. You can learn more about the Kohler Co at www.kohler.com Interested & qualified candidates can apply directly at www.kohler.com Kohler Co. is an equal opportunity employer.
updated by @Kathy Stevens: 04/16/15 22:20:25
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
It works (in theory) pretty much exactly as the ACMC does. I own a unit, but it sits gathering dust in my storage room, because as it is, I can't use it. The machine has several glaring design flaws. The main one being the baffle and bowl combination: The bowl was attached to the rotator axle by screws (as opposed to welded), whose heads protrude into the chocolate side of the bowl. Additionally, the baffle does not fit properly and so does not scrape the bottom and sides of the bowl. This causes a lot of chocolate to solidify on the sides and bottom of the bowl during the cooling cycle. The baffle has notches cut into it to accommodate the passage of the screws, but again, the needed scraping action does not happen.These problems were encountered while trying to use the machine ACMC-style, decrystallizing, lowering the temps to the necessary low point, then raising to working temp. I have not attempted to use it with the seeding method.Another huge problem is that the temp probe is very difficult to keep in place and can't reach all the way to the bottom of the bowl, so when you get to the last 1/4 of the chocolate, the probe sits in mid-air.I replaced the dinky stock fan with two units identical to those the ACMC comes with, as the stock one took FOREVER to cool the chocolate when the machine was at capacity.Hopefully when I have some free time I can address these flaws and put it to work.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
So it works manually like the ACMC? You set the upper temp and put either solid or melted chocolate into the bowl and when it's all melted you lower the temp and wait until it reaches that point, and then raise it again.You add seed as the chocolate is cooling down?
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
The machine noise level is low. There is a fan attached to the motor that comes on when the motor is on, the motor turns the stainless steel bowl. The paddle is stationary. There is also a cooling fan that comes on to cool the chocolate. Either the heating lites are on or the cooling fan is on for better temperature control. You manually set the temperature.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
What is being done to ensure the correct crystal formation as the chocolate cools?The chocolate is warmed to melt out all the crystals, then (usually) cooled below the temper point, then warmed. In the Chocovision machines seeded chocolate is melted into the mass to coerce the formation of form five crystals.How is your machine different (if it is)?Also, can you comment on the noise level?:: Clay
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I would like to add some information concerning this machine. It is made out of melomine, (particle board with a plastic coating). I am now using a better grade of melomine. It has a laminated coating on both sides, like they use on counter tops. Yes they are made in my shop. After you set the temperature for 110 and the chocolate reaches 110 you then set it for 87 not 80. Either the heater lites are on or the fan is on. This makes for a better temperature control of the chocolate. The temperature probe is threaded through the paddle and is close to the bottom on the bowl. We will be at the Colorado Chocolate Festival in denver Colorado May 7 & 8, where we we wil demostrating them. I am a small busines and I don't want to go to assembly line type construction. The only machines I have had to repair were two damaged in shipment by FedEx. Hope this helps.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I have seen several of these machines at the local chocolate show. I find that the fit and finish of the various parts are rough. It looks as if it were assembled in someones garage. For example, the temperature probe is dangled into the chocolate through a hole in the center baffle.That being said ....It apparently works fairly well according to the people who had it and the price is fairly good for a tempering machine.So I'd say simply that if you are not concerned about how it looks, it probably would work out fairly well for you. But if looks are important (such as if you have a store and it is going to be out in the public eye), it may not be. I could not inspect the mechanics but if you are handy, the fact that the machine isn't produced on an assembly line with lots of custom parts (that would have made it look better) should make it fairly easy to repair.-Art
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Nat,No, the ACMC has a similar manual control. There is a thermometer probe which controls the heat on/fans on and the only indication that you are up to or down to temperature is the fan switching on or off. Works fine if you are in the room or close by.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I've just talked to both the Chocolate Dude and Bakers C & C about this machineThey're going to send me contacts for people who've bought the machine so I can see what they think. There's a better pic of it here: http://chocolatedude.007sites.com/index_files/image335.jpg though their website http://chocolatedude.net/ displays very strangely on my machine (Mac with Safari or Firefox)Jim who makes the machine explained how it works a little more to me:- bowl holds about 10 lbs, but better to cap it at 9 lbs so it doesn't climb the sides- has a plastic paddle that stirs as the bowl turns a bit like the Chocovision REV1- there's a temp probe that goes through the paddle- 4 60 W incacndescent light bulbs for heating, 1 fan for cooling- takes about 45 minutes to temper 9 lbs of chocolate from pre-melted chocolate to completion, though it could melt as well, just takes longer than a microwave or double boiler- temperature settings are manual- i.e. you set it to 110 first, it brings it up to that temp, then you set it to 80 and it brings it down, then you set it for 89 and it brings it back up. Not automatic like the Chocovision. I'm not familiar with the ACMC machine- no alarms for when it reaches the temp, so you have to watch it- made of wood laminate box, not plasticHope that gives more info for people to evaluate it! Still debating whether to buy one. Does the ACMC have more features like an alarm or automatic temp changes?
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Never heard of the chocolate dude. silly name.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I have not heard of this brand at all. The web site does not give any details about how it works. I'd be interested in more details. Like explain - "Innovative temperature control" and "Automatic temperature sensing".
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone bought one of these Chocolate Dude Tabletop Tempering Machine http://bakerscandc.web-ctr.net/product_info.php?manufacturers_id=14&products_id=676&osCsid=aaeb741eaeef1f59ea63733931a509d9 It seems like a bargain at 12 lb capacity for only $525, equivalent about to the 1.5 lb Chocovision Rev1, so what's the catch?Do they have temp control problems? Do they not stir? Why so cheap? Are they just busting Chocovision and ACMC's small capacity temperer racket?Please help me figure out which of these to buy.
updated by @Nat: 04/11/25 09:27:36
Denver chocolatiers/stores recommendations?
Posted in: Travels & Adventures
Hi all,the hub and I will be spending a week in Denver soon. Any recommendations?Google maps pops up quite a few options, but I don't want to waste time on waxy oversugared goodness (not that there's anything wrong with that, but we can get that here in upstate New York). We're both 50%-90% range bar & bonbon people and big fans of all pastries & confectionary goodness.Currently planning on Steve DeVries .
updated by @SU: 04/23/15 15:36:08
Hello, Everyone!
Posted in: Allow Me to Introduce Myself
HelloIn case you want to sell some of your molds please let me know.Regards Helmut
Hello, Everyone!
Posted in: Allow Me to Introduce Myself
updated by @Steve Kurz: 04/13/15 05:07:05
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
It was probably not in temper.
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks. That is probably my problem.
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
Steve,I've done a fair bit of molding in metal molds. Chocolate that is properly in temper will contract properly and release itself from the molds.Polishing the mold with a soft lint free cloth first is always a good idea - but proper temper is the key.