Forum Activity for @chokolaj

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.

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

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

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.

Small, Cheap Shaker Table

Posted in: Tech Help, Tips, Tricks, Techniques

That's inventive!!!

Small, Cheap Shaker Table

Posted in: Tech Help, Tips, Tricks, Techniques

Another Photo

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

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.

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?

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.

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

Posted in: News & New Products Press

Curiously uninviting - maybe it would look better with people in it; it might look less like they aren't part of the deal.

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

Posted in: News & New Products Press

I think it looks gross and uninviting. And Chocoiste...whats that? Sounds like imitation chocolate.I think they got it wrong. I'll take the museum quality cacao tree replica in my resort store any day!Pictures coming soon...

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

Posted in: News & New Products Press

The design of the new Chocoiste store is a part of a major re-branding effort that includes all 80 stores in Japan.One unique component of the design is ceilings made to look like melted, dripping chocolate. It's an interesting mix of the very playful with rigid modernity with some romantic touches (take a look at the chandeliers).Overall a pretty radical departure from the fairly traditional/conservative design that has been the hallmark of Godiva shops to date.What do you think of the new look?Does it make you think better of Godiva as a brand?Is this store a place you'd find inviting to sit down and eat some chocolate?Inquiring choco-minds want to know.
updated by @Clay Gordon: 03/11/26 06:20:34

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

You know I saw this small funnel online, but didn't know where to get it locally. At that price I think it's worth a look. Thank you.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

I don't know how large you are looking for but Wilton makes a small, very cheap one. http://www.wilton.com/store/site/product.cfm?id=3E310260-475A-BAC0-592FC83E2DC134E2&killnav=1 You can pick them up at Wal-Mart or other stores that have a cake/candy decorating section.Andrea

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the input. I don't sell my product and I don't have any friends or family who are so concerned about plastic that they would turn down Valrhona because it went thru a polycarb funnel to get into a paper wrapper.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

Just a side note from the new guy:You may want to do some investigating before using polycarbonate these days. Even if the full effects of BPa haven't been truely tested, the shoppers I have heard from will still react if it is used. Safe or not. Just something to keep in mind.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ilana and cheebs. The piping bags 'look' easy. I'll try them to see if I can get the hang of it after watching a couple videos.The syringe is still interesting to me. Makes sense, especially since you can draw the chocolate into the syringe.Those funnels are expensive. I found a polycarbonate one online which is on sale for $175. Wow! The polycarbonate should eliminate some of the cooling effect of the metal funnel, but $175????? Hmmmm......

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

Rich,For small jobs where it's not worth turning on the Savage pump, I use a 100cc syringe. It's cheap and convenient and avoids a lot of the messes of having to fill up funnels or pastry bags because you draw the chocolate directly from its container. It also allows you to dose very precisely.If you want to go fancier and higher capacity, the funnels are a good choice. They call them dosing funnels in the chocolate supply websites, and there are manual models and automatic ones with pre-set doses. Be prepared to separate yourself from at least $200 with this alternative. Both Tomric and Chef Rubber carry them, among others. Kerry's comment about rapid cooling is spot-on, especially with the metal models. I suppose you can prevent some of this by pre-heating the funnelHTH

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

piping bags are ideal IMHO. If the tip is cut small enough-by experience you will know how much to cut for each shape in the molds. I think on the callebaut site they have a video of filling molds so you can see how akind of quick lift and small twist of the hand allows filling exactly with no extra drips-usually. Practice makes perfect-and it really is not difficult. I don't have the best "hands" as they say, and I do it...! Good luck.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the info. I've tried the bag, but I find it difficult to make it stop pouring.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

That would be a confectionery funnel - not actually all that useful for chocolate, given the speed at which chocolate cools. Look under kitchen equipment here - http://www.dr.ca/ I have seen a european version that is heated which might be more helpful.I either use a disposable plastic pastry bag if I need the control piping chocolate into particular items - or I scoop with my favorite ladle for filling plates of molds.

Small equipment for pouring chocolate.

Posted in: Tech Help, Tips, Tricks, Techniques

This rank amateur is looking for a piece of equipment to use for pouring melted chocolate into molds and papers. I'm tired of having messy streaks on the side of my nice white candy papers. Can someone make a recommendation please? I'm only doing around 50 small pieces at a time.I remember seeing a metal funnel with a trigger mechanism, but I don't know what it's called so I can't Google it. I've seen a small plastic funnel with a trigger. And I've thought of a syringe.Any thoughts?Aloha
updated by @Rich: 04/11/25 09:27:36

TCL Chocolate Makers Database

Posted in: Tasting Notes

I second the motion that members be able to change their email addresses, etc. My old email address is no longer working, and I would love to be able to change it to my chocolate-business email anyway.

Please see if this feature can be changed.

Thanks,

Shelley Stewart

Chocolate Magnolia

TCL Chocolate Makers Database

Posted in: Tasting Notes

Olorin:Please believe me, I am well aware of the limitations of the current and previous systems. I am working on finding something and I have become convinced that I will have to write (or pay someone to write) an application specific for this purpose.One of the challenges I face is that something like this is too easy to SPAM and worse if it's open to everyone and anyone to add, edit, delete, etc. At the same time, I know that it's an impediment to updating if it's too difficult.I am open to suggestions, which includes giving some people who want to work on this project (for credit) administrative access, the ability to comment, add new items flagged for review before publishing, and other techniques. I think I may try to get this done by the end of the year, so the more input I have the better.:: Clay

TCL Chocolate Makers Database

Posted in: Tasting Notes

Now that the " Bean to bar makers " thread is locked we need a place to post about the TCL Chocolate Makers Database . (BTW, the hyperlink on the database tells people to post updates on the locked thread too, so that needs to be changed.)I'm enthusiastic about this database and I'd love for it to become the authoritative source for information. Many more entries need to be added, though.I'd also like to suggest that all TCL members be given access to updating, adding to, and deleting from the records. As it now stands once a record is entered I can't go back and make any corrections. I have to go somewhere like this forum, and ask someone (Clay I guess) to make and additions or deletions. This is very cumbersome and a waste of time for all involved. I'm afraid that it will inhibit people from adding more information.Case in point... I just added the entry for Debelis but I've already found a better website. http://www.debelis.org/about_us/Debelis_Corp/default.asp . So what would be very simple for me to change now becomes very tedious. Anyway, O Powers That Be, please change the website to this one. (BTW, I also entered an incorrect email address when I made a typo, but I can't change that now either.)The database currently also has other limitations, but I'm very glad that at least it can now be printed.
updated by @ChocoFiles: 04/19/15 04:00:57

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Well even though the "How to Make a Giant Santa" was well received, it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is " How to Make an Easter Bunny and an Easter Surprise Egg" video

How to make a Chocolate Easter Bunny and an Easter Surprise Egg

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

I make snowmen in a bunch of different variations, some of which can be seen at the website.

1. Most molds that we use, are spinning molds and we go with a set amount of chocolate that we have determined works for us ( as far as breakage and release times are concerned.) Our tempering machine has a dosing feature that allows us to choose the amount of chocolate that we would like to have deposited.

2. When using non-spinning molds , we typically fill the molds 2 times. Twice has been sufficient in most cases even when it comes to xtra-large molds such as the one in the video. Ultimately it depends on one's individual packaging considerations and weight requirements. I doubt you would ever need to fill anything more than twice, regardless of viscosity.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Well done video. Your Santas look great.

I also saw some clips of snowmen, and was wondering if you ever did them in white chocolate, and then used colored white chocolate for the hats and so forth? That would look pretty cool too.

I have a couple of questions:

1. how do you know when you have enough chocolate in the mold, and how do you control the amount of chocolate you put in each mold.

2. How many times do you fill the molds with chocolate to ensure the shell is thick enough?

Thanks in advance for your reply.

Brad.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

This holiday season season will be our third. While there is still much to be desired in terms of positive cash flow, production space and equipment, it has been one hell of a multitasking, 16 hour days with no days off for months at a time ride. We have given dozens of free make your own Turkey/Santa/Bunny classes to over a hundred kids. Here is a short "How to make a giant chocolate Santa" video that we have put together while having some fun and also hoping to promote our website.

How To Make a Giant Santa by EMVI chocolate

updated by @Chocotoymaker: 09/08/15 19:07:11

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

We have lots of "ferias" this time of year. I'm making cake pops in the shape of gingerbread men, and enrobing them in my 75% dark organic chocolate. Kids and adults alike love these! Also making ginger spice truffle again, as well as the favorite "holiday special" , a bark with cranberries, pecans, and coconut. Still early, but starting to get in the spirit!

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

When I got my chocolate gear 3 months ago, I thought it would be a mostly solitary endeavor with the exception of all the happy recipients of free chocolate. But, several of my friends showed quite a bit of enthusiasm in having a chocolate making party and it was awesome.

My next project is going to be the gianduja I was asking for advice on a few months back.

- Lane

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Our featured reviews for Christmas this year are insane. I put out our review calendar on November 1st on a few places and contacted a few people who had asked me about winter holidays months back, and in four days 9 of 16 dates were claimed. Now we are down to 3 dates right before Christmas and 2 before New Years.

We're tackling a wider range of products this year from drinks and food to soap and calendars all using or focused on chocolate.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

I found a great chocolatier out of Illinois of all places to feature on my site. They make the best baby shoes and chocolate pizzas. I intend to send a box of their chocolates to all my friends and family. I love sharing handmade goodness during the holidays - it warms my heart.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Hi Clay. Christmas Down Under is just an opposite of your climate. As a Hungarian -born, who lived even in Cleveland, OH (!) I have a hard time to fight against heat. So I am making "mini-magnum" type little truffles, coming from the freezer into insulated carry bags. Just experimenting of the "ganaches" - not short of ideas, short of time. From my last year NZ Christmas my printer and I designed a little paper Christmas tree box, holding 2 chocolates - see photo. Also a 3pc clear view box with red stooped strawberry and black pepper truffle, mint and nuts chocolates. Nice with red ribbon.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

I love chocolate all year round, but there is just something extra special about chocolate over the holidays. I grew up enjoying a white Christmas with gently falling snow (or a blizzard) and a warm fire in the fireplace. I loved it. There is something about a white Christmas that adds to the spirit of the season for me. One of the things that has really helped me has been to whip up batches of Christmas cookies and Chocolate Christmas Candy. Living so far from my family, I still like to treat them to some chocolate Christmas candy. Unfortunately, my creative efforts would never survive the journey home. Instead, I have found some wonderful online resources that have helped me provide that special homemade candy gift by proxy.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

While I'll make some chocolate treats during the year especially for our annual Christmas party, The Chocolate Cult's biggest holiday event has to be our Annual Halloween Treat Challenge which I hope every chocolatier considers joining. However we are limited in terms of how many chocolatiers we can highlight so I hope people contact us soon.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

we are making our now infamous "Mommy Dearest Caramels"....they are made into the shape of wire coat hangers

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Yes on the Manjari, no on the Toscano:-)

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

Ruth,The bunnies look excellent, is that the same Manjari ganache that I have tried?Also have you had the chance to play with that Toscano Black yet?-Nick

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

White is filled with passionfruit marshmallow. Milk is filled with gianduja. Dark is Manjari/Madagascar.

How Are You Making These Holidays Special with Chocolate?

Posted in: Tasting Notes

The bunnies are adorable, Ruth.Are they solid or filled?I use that same mold and fill it with a chocolate ganache.