Forum Activity for @Rick Jordan

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I am about to start selling to a casino company andam faced with bulk packaging. They do parties for 600-1000 people allof the time and the chef wants my pieces for his buffets. This first party is for1000 pcs.

The company who does my retail boxes (Sweet Packaging)does not have a bulk packaging system and I have found little resultsonline. Does anyone use or have seen a multi-layered box/tray system outthere?

Iwas told Tomric could get this together but they won't return calls.

Myreal problem is that I'm going out of town for 2 weeks and have about 1week to get something here.

HELP! and Thanks,
Rick
updated by @Rick Jordan: 04/11/25 09:27:36

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

That's great! I just reread my post though and wanted to correct my typo -- of course the more viscous chocolate produces a medium (rather than thin) shell. Verhagen is right on with the star designation. So I've had experience with the 811NV Callebaut Dark. It has three drops (or stars) for liquidity. For me it produced a thicker shell than say, Valrhona's Equatoriale Noir, after it was tempered. Good luck with your chocolate adventures!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

What are you using to heat the molds - control the temp.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Never mind, for some reason the response thread did not appear when I first responded...so, it seems you are getting some great advice.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Do you vibrate the molds after spraying them?
updated by @Julie Bolejack: 06/28/15 06:33:45

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Jennifer - appreciate your input. We've gotten things all in order since I started this post and things are running smoothly!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Jennifer,Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 ****For sharp right angels or points use a toothpick or cocktail stick before shaking/ vibrating.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I've found that some molds are more prone to bubbles (like the ones with sharp right angles or points), especially if your using Belgian chocolate that is less viscous and produces a "medium" shell. With the real problem molds, the only technique that's worked for me is to paint a very thin layer into the mold and then mold. Even when I hold the mold on the vibrator for a long time, if it's a thicker chocolate, I'll still have trapped bubbles.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Great advice -thanks Brad!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

For the higher detail mold I always heat my molds to the working temp of the chocolate. That way the chocolate is not cooling right when it hits the mold. It gives the vibrating table a better chance of getting the bubbles out.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

100% sure it will work , I have learned this in Belgium, let me know if it helps .Just finished a 2 year schooling in Belgium to become a chocolatier.look at the internetsite : www.callebaut.com (very interesting).Wim

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Wim - we do actually have a vibrating table - will also try the rubber hammer! I'm up for trying anything that will work!Brian

Air bubbles!

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Thanks Ruth, definitely will be checking that tonight and making some adjustments.Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Brian,If you don't have a machine for this than use a small rubber hammer it sound strange but it's all about the vibrations.Or vibrated it on a table. Look at www.callebaut.com / callebaut tv a perfect site.Kind RegardsWim Verhagen

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Check the viscosity of your chocolate. You should be using a fairly thin one on detailed molds.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Andrea and Kerry -Yeah that's the issue mainly - with shells that have higher detail.Back at it tonight to do some work!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Use a small skewer into each cone to get the bubbles out of the tip.Shells made ahead have never been a problem - and usually come out shinier for the delay.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I haven't found a 100% method of getting rid of air bubbles. It is always the molds with the most detail that give me an issues. I hit them on the table as other people here have already described and sometimes use a vibrating table as well. Depending on how many molds you are filling you can buy a cheapo dental vibrating table on Ebay and see if it works for you. I fill my molds by hand and have started to move the mold back and forth as I am filling it - not exactly shaking it but the chocolate is in its most liquid state and I think this has helped move the choclate into the trouble spots while pushing the air out. There are always one or two pieces that still have an air bubble. I have also given up on a few molds that never seem to work (like the slanted cone shape - nothing has ever worked to get chocolate at the point of the cone...)I have stored molds that have chocolate in them in a cool, dry place until I am ready to fill them and cap them and have not had any problems. Certainly until the next day shouldn't be an issue. I think a lot of people (like me) will fill a bunch of molds one day, making fillings and fill the next day and cap the day after that. This is especially true for me if I am making a big variety of flavors at once.Andrea

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

hahah...Nice...we're totally going to have a rustic collection too!

Air bubbles!

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It's "rustic"!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Shane,We do use a vibrating table as well as the good ol' fashioned bang-em-on-the-table method but still have a few issues. Maybe I'm looking for something that's really hard to get at the artisan level and that's 0 air bubbles! Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi David - Thanks for replying.We do use pre-made shells for our caramels but the truffles we prefer to use molded shells. Interesting concept about the vacuum though. Thanks for the link too!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I feel your pain. I hand paintbrush each mold (several coats each) to avoid it, but it's extremely time consuming. You can build a shaker/vibrating table that may help, as well. At school, we'd rap the mold against the table a few times to try and dislodge bubbles. I personally prefer the time consuming method as it allows me to really control the thickness of the walls, but that's just me and I'd certainly change my method if I were working on a commercial scale.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though...The big companies make a huge variety of premade shells, and they are sold by the zillions to pastry chefs and restaurants worldwide for later filling. Here's 101 from Uster: http://www.auiswisscatalogue.com/1-VESL.html

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Hello!
updated by @Lindsay Truffler: 04/11/25 09:27:36

Data on chocolate companies and the potential growth

Posted in: Chocolate Education

I know there is a pretty extensive list of bean to bar makers somewhere here on TCL. As far as market segment, I would think it will be difficult to get a grasp with most companies being small and privately held and most relatively new. Most of the market studies rely on reporting by publicly held companies to attain the segmentation numbers. I would recommend inquiring with a market research firm on commissioning a study tailorerd to your needs.David MasonBlack Mountain Chocolate

Data on chocolate companies and the potential growth

Posted in: Chocolate Education

Hi all,

Can any of you help me to get the data on how many companies are making bean to bar now. Is there any report that talks about the bean to bar in terms of market segment.
Thanks!

Andal Balu
cocoatown.com

updated by @Andal Balu: 04/20/15 13:04:00

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

Oooo...That is a smart suggestion! Nice thinking!

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

What I have been using are hand pump plastic containers, that you fill with oil (olive oil) pump several times and used to replace commercial cans of pam or the likes in my muffin baking, ect. These pump plastic cans work well pumped several times with nothing in them for chocolate work, no running out, no compressors, nothing except the same air in your surroundings, easy to control temps that way as well.

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

You can put an airbrush on your compressor and use it to blow only air, But ramp back the PSI.

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

I am so glad someone asked this question. Being a Newbie I often wondered what kind of Compressed Air to use, I have an Air compressor, But that would blow the chocolate into next week. And I was thinking about the computer canned Air. But now I see I better get some regular baking canned air. Or something a long those lines. So actually I answered my own question.

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

Wow. I just fixed my speakers and watched this video. It's exactly what I was thinking of. Weird. I had no idea this was shown at WPF. I better figure out how to attend next year!

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

I was looking at the can used to clean the computer keyboard at work, first time I've noticed the bitterant label on one. Of course I'm miles from home and my chef rubber can is there. I saw that demo and wanted to start playing with it.

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, Clay. I should have thought of Chef Rubber!

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

Yes, a bitterant will negatively affect the taste of the chocolate.Interestingly, David Funaro of Godiva d emonstrated just such a technique at the recent World Pastry Forum in Phoenix. Although it's not a part of this video he did discuss his experiences using compressed air with a bitterant added and says to stay away.There are several places where you can get cans of compressed air that do not have added bitterant. One of them is Chef Rubber.

compressed air?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi folks. I'd like to do some experimenting with decorating molded chocolates. Specifically, I'm thinking of putting a drop of colored cocoa butter in the bottom of a mold, and then hitting it with a shot of canned, compressed air to drive it across the cavity.

The can I just saw said it included a "bitterant" to dissuade kids from inhaling it. Anyone know if the bitterant will ruin the taste of the chocolate?

Would something using carbon dioxide cartridges be a better choice? (as you've probably guessed, I do not current have an air compressor, or I'd just be using that). Thanks for suggestions, ideas, thoughts!

updated by @Robyn Dochterman: 04/11/25 09:27:36

Organic Vegan Chocolate Truffles - Contest

Posted in: News & New Products Press

If you register on LivingECO.com before August 10, 2010, you can register to win organic vegan chocolate truffles in a paper box infused with wildflower seeds (and several other eco-friendly gifts). After eating the chocolate, you can plant the box, and wildflowers will grow. http://www.livingecho.com/contest/
updated by @Ken Spector: 03/11/26 06:20:34

About to give up!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Bayla - those are useful tips. Hadn't thought of the fan. I tried refrigerating directly after pouring and also after the chocolate sets. Similar results: decent snap and temper, but with small blemishes (release marks I believe). The immediate refrigeration bars had a bit less shine to them.I just learned that polycarbonate molds need some special care in the last week and am starting to polish more assiduously - it's a drag!Say hello to the Virginia mountains for me - I miss them!

About to give up!

Posted in: Tech Help, Tips, Tricks, Techniques

David,I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at this point? Not sure, but is works. You can call them or ask at a show; they are very nice. Adding shavings is a good idea when you are seeding manually.For molding: that humidity can be killer. That said, do you bring your mold temperature up so you're not pouring warm chocolate into a cold mold. Do you wipe out your molds first with a cotton dish towel, maybe there are release marks? Do you have a fan to circulate the air above the molds once poured? Do you let the chocolate start to set up before refrigerating?As for the temperature of your workplace: I know there are two schools of thought. I've been taught to keep the temperature at 65 to 68. And I've been taught to keep the temperature at 74. Both have worked for me. When the room is warmer, into the cool room or fridge faster. Humidity? Lately I've been living in a sauna and the A/C can't keep up. We do our best. I have a dedicated unit in the cool room, but it's still a problem. We do our best.Hope this helps.

About to give up!

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Jeff and everyone else that has responded to my question. I have lots of good tips now to try and improve my results. It's so frustrating when you get a good result and try a second time only to flop! I will master this chocolate thingy if it kills me! Thanks again everyone for all your help. Lisa

About to give up!

Posted in: Tech Help, Tips, Tricks, Techniques

I had been wondering why the rev2 called for adding seed chocolate at the beginning of the temper cycle when the melted chocolate is still at 108. The seed is pretty useless until the front of the baffle melted chocolate is below 95, right? I'm going to try grating my seed and adding at a lower temp as per your rec. Thanks!

About to give up!

Posted in: Tech Help, Tips, Tricks, Techniques

I've been having similar frustrations with a newly acquired chocovision rev2. I got great results for a couple of batches and now I'm getting some streaking and swirls.What approaches are people using after pouring their molds? I've had drastically different results depending on whether I refrigerate. The non-refrigerated molds are not tempering, while bars placed in the fridge about 20-30 minutes after pouring are fairly well tempered, but with some minor blemishes.The temperature in my work area is around 75, but humidity has been very high lately due to heavy rains.Thanks to all for the useful suggestions!