Machine to Measure Cocoa Power Fat Content
Posted in: Classifieds ARCHIVE
Thanks for the advice.
But I was looking for something that would work at the push of a button.
Any manufactures come to mind?
Forum Activity for @Theobroma
Posted in: Classifieds ARCHIVE
Machine to Measure Cocoa Power Fat Content
Posted in: Classifieds ARCHIVE
There are no inexpensive pieces of equipment that i'm aware of that would give you fat results with a push of a button. If you're comfortable around wet chemistry and appropriately equipped you might consider a solvent wash to extract the fat, evaporate it, and do a difference by weight analysis (the decrease in weight would be predominantly due to the fats that were extracted by the solvent). If you don't need tremendously accurate precision (ie if you're ok with a +/- 0.x% accuracy), that may be the way to go. Downsides are your handling solvent and need to dispose of it safely.
Machine to Measure Cocoa Power Fat Content
Posted in: Classifieds ARCHIVE
Hi Everybody,
I am looking for a piece of equipment that will allow me to measure the fat content of Cocoa Powder.
I am working on a tight budget, any advice?
Many Thanks,
Raja
rajadarbari@hotmail.com
updated by @Theobroma: 04/07/25 13:00:14
David Lebovitz visits Patrick Roger Chocolate (Video)
Posted in: News & New Products Press
http://www.davidlebovitz.com/2011/03/a-video-visit-to-patrick-roger-chocolate/
updated by @Ice Blocks!: 03/11/26 06:20:34
polycarb moulds (was chocolate won't release from molds)
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Brad - great advice. The original batch was tossed. I started over with several successful batches - now. If I can figure out how to send pics across this sight - I'll add them so you can see the moulded chocolates.
As you can see - I was having a bit of trouble just posting my question and replies on the website - so adding pics may be a real challenge. But, I'm hopeful.
Joanne Gaither
polycarb moulds (was chocolate won't release from molds)
Posted in: Tech Help, Tips, Tricks, Techniques
Without seeing photos, and having worked with chocolate daily now for several years, if your chocolate had to spend hours in the freezer, I would hazard a guess that it in fact wasn't in temper - at least not enough of it to allow proper crystalization and the necessary shrinkage to come out of the molds. Set your chocolates out on the counter at room temperature. I'm guessing they'll bloom, or get very soft, or when you break the bars, the insides will be all grainy, like a bunch of little octagons glue'd together.
You need to understand how chocolate behaves when you are working with it. There is essentially ONE type of crystal which is ideal for confections. That crystal forms best at 31 degrees C. All of the undesireable crystals form in approximately 3 degree increments below that temperature. IF you warm your molds, and pour your chocolate into them (assuming it's in temper), the chocolate stops moving and the warm molds create a perfect environment to hold the heat in the wrong temperature ranges, thereby causing the wrong types of crystals to form. Essentially you want your molds cool - about 18 degrees C. Pour your chocolate into them quickly, and then pop them into the fridge quickly. You want the chocolate to cool quickly (but not too quick) so that the wrong types of crystals don't have time to form and seed themselves (creating bloom).
I would also NOT recommend that you put your chocolate in the freezer to set it. This rapid cooling effect can cause your chocolate to crack, and also allow condensation to form on the surface, creating sugar bloom just before it freezes.
Hope that helps.
Brad
polycarb moulds (was chocolate won't release from molds)
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Brad. Yes - TOMRIC does sell polycarbonate moulds. And, yes my dark chocolate was in temper - I use a Revolation X from ChocoVision. I think maybe the moulds needed to be a bit warmer. The chocolates finally fell out - afterspending hours today in the freezer. I am going to temper some new dark choc and sit the mould on a heating pad set on low. After piping choc in I will sit mould in fridge, then freezer for 10 minutes. Does this process sound right?
updated by @Joanne Gaither2: 04/11/25 09:27:36
chocolates won't release from new moulds
Posted in: Tech Help, Tips, Tricks, Techniques
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chocolates won't release from new moulds
Posted in: Tech Help, Tips, Tricks, Techniques
I was under the impression that Tomric offered nothing but thermoformed molds, and not polycarbonate. I could be wrong.
Regardless, I suspect the challenge is that your chocolate wasn't properly tempered.
Did you test for temper before molding? I highly recommend this for people just getting started in working with chocolate.
Can you post a picture of the mold?
chocolates won't release from new moulds
Posted in: Tech Help, Tips, Tricks, Techniques
I am sure this is a horror story that has been discussed many times over - but it is a first for me.... And, I woke up this morning - and the problem still hasn't worked itself out.
The details: I tempered dark chocolate last night. Filled a brand new polycarb mould (just arrived yesterday from TOMRIC) with tempered chocolate. This is my first time ever using polycarb moulds (so - I may actually be the problem, not the mould.) I set the mould in a 68F room with a light flow from a fan across the mould. After 10 minutes, I put the mould in the refrigerator. After 20 minutes the choc wouldn't release - so in desperation I put mould in freezer. Checking every 10 minutes - still no release. I gave up after 30 minutesand put the mould in the refrigerator for overnight. This morning - still no release and my husband suggested tapping gently with a blow hammer to the bottom. HELP.
updated by @Joanne Gaither2: 04/11/25 09:27:36
Immersion blenders
Posted in: Geek Gear - Cool Tools (Read-Only)
I use Sunbeam plastic one. Brilliant and cheap and doesn't leak oil, I don't like the metal ones as they change the temperature of what you are making quite rapidly especially working on small scales like I do.
Immersion blenders
Posted in: Geek Gear - Cool Tools (Read-Only)
We've used a Robot Coupe MMP240 for years and I'd certainly recommend it.
Immersion blenders
Posted in: Geek Gear - Cool Tools (Read-Only)
I use two -- for smaller batches (about a quart) a Cuisinart 400w stainless steel model with detachable head; it's been an amazing workhorse, going on 2 years now. For larger batches (up to a gallon) we use a Waring model... not sure which one but it's one of the smaller units. It works just fine and has two speeds.
Immersion blenders
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi,
Can anyone recomend an immersion blender for ganache fillings?
updated by @megs: 12/13/24 12:15:15
Food grade paperboard
Posted in: Classifieds ARCHIVE
I have a paper supplier that gets it for me. Any printer should be able to find it for you.
Food grade paperboard
Posted in: Classifieds ARCHIVE
may I please ask where you guys are getting this food safe board? Thank you!
Food grade paperboard
Posted in: Classifieds ARCHIVE
Thanks, Ruth.
I appreciateyour response.
Per your reply I found something similar. My paper supplier stocks the Tango brand also food safe.
Last year youpointed me in the right drirection for candy pads - Murnane.
The Chocolate Life is a great community.
Best,
Shelley
Her Coconess Confections
Food grade paperboard
Posted in: Classifieds ARCHIVE
What kind of an insert? Carolina card stock is a food safe paper. Your paper supplier can do the research for you.
Food grade paperboard
Posted in: Classifieds ARCHIVE
I'm having trouble finding food grade paperboard to use as a packaging insert.
Does anyoneknow ofa resource?
Thanks,
Shelley
updated by @Shelley Seward: 04/07/25 13:00:14
Cocoa cake pulverizer?
Posted in: News & New Products Press
The same folks that make the CocoaTown melangeurs have this pulverizer on their site...
They actually sent me a sugar sample ground with that unit and the particle size seemed adequate. I had completely spaced this contact!
Cocoa cake pulverizer?
Posted in: News & New Products Press
same unit cheaper but without extra screens:
http://cgi.ebay.com/Thomas-Wiley-Standard-No-3-Mill-Grain-Feed-Laboratory-/310298201392?pt=LH_DefaultDomain_0&hash=item483f36cd30
Cocoa cake pulverizer?
Posted in: News & New Products Press
This tiny unit will work but will take you a long time to go through 1000 pounds and you will need to put the cake through a pin mill first as you need to feed this hammer mill with pea sized chunks...
go for a bigger unit.
Cocoa cake pulverizer?
Posted in: News & New Products Press
Yes, for some people 400 lbs might be a pittance, but to me, it's a lot. And I was wrong, we have about 1000 lbs already 
Still, those mills all seem to be geared towards much larger production scales
Thanks anyway for the input!
Oh, how about this guy? $1k http://cgi.ebay.com/Micro-Hammer-Cutter-Mill-Spex-cat-5200-Culatti-AG-/370488838858?pt=LH_DefaultDomain_0&hash=item5642db0aca
Cocoa cake pulverizer?
Posted in: News & New Products Press
these guys can get you a solution for about $3k
Cocoa cake pulverizer?
Posted in: News & New Products Press
Hi Carlos,
400 pounds is not a lot 
Our hammer mill can process 8 tons an hour...
Here is a smaller version of the Mikro hammer mill many large chocolate companies use, for sale on ebay:
http://cgi.ebay.com/MIKROPUL-HAMMERMILL-MODEL-2TH-/280283028196?pt=LH_DefaultDomain_0&hash=item41422b9ae4
Maybe the seller will take a lower offer?
Best,
Daniel
Cocoa cake pulverizer?
Posted in: News & New Products Press
Novital,does some cheap grain crackers, they are hammer mills with different sized sieves, you may find one that suits.
Cocoa cake pulverizer?
Posted in: News & New Products Press
We've emailed before. I'm Carlos Eichenberger of Danta Chocolate in Guatemala.
Please send specs and prices to the email address used for previous communications.
Cocoa cake pulverizer?
Posted in: News & New Products Press
Where are you located?
We have a pin mill and hammer mill.
-Daniel
Dan@brooklyncacao.com
Cocoa cake pulverizer?
Posted in: News & New Products Press
I'm accumulating a LOT of cocoa cake and have not been able to find anyone local that is willing to pulverize it. Any suggestions for an inexpensive solution? I easily have 400 lbs of cake and a lot of demand for the cocoa powder!
At the moment we're pulverizing small amounts with a food processor and varying size sieves but it's ridiculously time consuming.
Ideally the solution would be under $1k.
updated by @Carlos Eichenberger: 03/11/26 06:20:34
Need help with Jordanian flavor ideas!
Posted in: Opinion
Rose or orange flower blossom (water), pomegranate, lemon, olive, tomato, cucumber.
Need help with Jordanian flavor ideas!
Posted in: Opinion
Used in Jordan,Lebanon, Israel and many other mediterranean countries, Zatar is a herb mixture of usually hyssop (a mint relative), sumac, oregano, and a few other variable spices. Might be worth playing with something like this or a variant of it inchocolate.You canprobably find it at most local Middle Eastern food suppliers.
Hope that helps!
-Nat
____________________
Nat Bletter, PhD
Chocolate R&D
Madre Chocolate
Need help with Jordanian flavor ideas!
Posted in: Opinion
So, I have been starting my chocolate business very slowly (but surely). I have not even finished my packaging designs yet, but I just got a special order for 3 dozen chocolates! lol
Here is the story:
I am active duty in the Army Guard for Colorado. (kindof a cross between National Guard and Active Duty. I work full time.) Anyways, the Colorado Guard has a close relationship with the country of Jordan and they are going to be here for a conference.
The General of Colorado just happened to be in my office today (very rare) and I just HAPPENED to bring a tray of truffles I made in today. She tried them, she loved them, and she wants 3 dozen of them for this conference. (im pretty excited, its my first 'order'!!!)
So, I am going to donate them to the conference instead of charging them (seems like the right thing to do).
Here is the question:
Does anyone know anything about Jordanian food/chocolate/treats/spices or anything like that? I would REALLY like to make something creative that can somehow represent their culture. If there is a spice or inclusion or anything that you think would compliment the Jordanian pallate, I would love to use it. The plan is a standard milk or dark chocolate/heavy cream ganache dipped in either milk or dark Cacao-Barry couveture.
Any suggestions? And thanks in advance. Everyone on these forums is so creative and helpful all the time!
updated by @Klassy: 04/11/15 19:01:05
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
Emilio -
This is not the best place to have this particular discussion but as there are replies I will make mine here.
The main challenge you face is the quantity of production. 1MT is not very much. What I am afraid is is that the cost to find other buyers for the beans be more than the increased price he can get on such a small quantity.
For example, while you may find buyers for the beans (especially if they are unusual genetics or of unusually high quality or both), the export costs are going to be extremely high, and your father is going to need to get export licenses. This does not include the costs (and time) associated with marketing the beans.
It may make more sense for you father to do something with the beans (turn it into a finished product) and sell that than selling the beans themselves. If he's only getting 50kg/Ha of dried beans he's probably growing other things that could be combined with the cocoa/chocolate in a unique way that can bring in more money.
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
hmm,I mean,if you can do the business directly,as an exporter,not by the middle man?
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
If your are replying to my post Mr. Au, I have no idea what you are referring to. Please elaborate.
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
exporting to the agriculture country?just like the foreign trade business....hope i will be understood~haha..sorry for my poor english
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
I am a new member ,dont know if Im posting in the rightarea, my apologies for that.
I live in New york now but grew up in San fco de Macoris, Dominican Republic. My father has a20 hectares of Organic cacao farm around Loma Quita Espuela which produceaprox 2000 lbs per year.
He sellsthe productionto a cooperative butI think he is not getting the most money for his product.I would like to get into the chocolate bussineseither selling small quantities of beans or eventually cut the middle man and exporting directly . I guess I dont know where to start.... any inputs will be greatly appreciated
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
Jodie:
There are several ChocolateLife members who are going to be in the DR at that time. While I will put together a list of suggestions for everyone, I suggest you follow up with Bent Ahm about the co-op in Hato Mayor as well as get in touch with ChocolateLife member "Marabel Farms" who operates a plantation along the north coast.
Here is a link to another discussion where people are discussing plans.
:: Clay
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
Hi ClayHope all is well. Can you please let us know how the organising is going for the Dominican Republic trip .... we will be travelling independently if your tour isn't going ahead, so we will need to make our own arrangments, and I'm getting concerned .... time is running out!Many thanksJodie
Discover Chocolate in the Dominican Republic
Posted in: Travels & Adventures
Hello Clay,
I represent IMSA Peru. We are just finishing the mini chocolate factory at the Womens' Coop in Hato Mayor - I hope you are going to see that? If I can help with anything, please let me know.
Best regards, Bent