hello,

We are near PR.

I would like to buy from you once you are ready.

do you have contact information?

thank you

Looks great.  Would love pricing information.  Please email me at ed@festivalofchocolate.com

Thank you!

• Stainless steel slab for chocolate work. 
• Cools chocolate almost instantly allowing to create original decorations.
• Place the cooling slab into the freezer and once it gets really cold you can start applying chocolate on its surface.
• Chocolate will crystallize itself automatically as it gets in contact with the cold slab and will transform into a semi solid state giving it consistency and more flexibility. 
• Throughout this transformation phase the chocolate will become very malleable therefore enabling to create fanciful shapes. In a very short period the chocolate will harden, will snap off nicely and will maintain its given shape.
• The cooling slab’s stainless steel surface has scarcely any porosity therefore keeping it cleaner and more hygienic than marble. Stays cooler 3x longer than marble.
• Size: 24" x 16" x 2 1/2" (60 x 40 x 6.5 cm) - 35 lbs (16 kg)
• $210 plus shipping

 Cooling Table_Detail1.jpg - 49KB

Yes I have a one depositing pump. It has never been used. 

Do you have a depositing pump available as well?

Hi there, thanks for reaching out. Both tanks were purchased new, I'm the only owner. The analog tank is 11 years old. The digital LCD screen tank is 6 years old. 

Nothing special required here.  Make sure your chocolate and coffee are about the same temperature when you add the coffee - if that's not it, then chances are you're not tempering your chocolate as well as you think you are, or you've got humidity issues.

I am also interested in this cacao. Please let me know if it is still available. 

Thank you!

Jeff

Can you tell me how old the melters are and did you buy them new? Thanks rich

You can give me a call at 619-798-6030

No - in general, raw cocoa materials are not sterilized. People have improved production processes, but subjecting the beans to temperatures above 100C (no matter the duration) is not something most raw companies are prepared to do - and still call the product raw.

One of the challenges with the raw diet is that you don't know if (or how much of) the benefits are coming from eating raw food - or not eating processed food. (I've been researching and covering this topic since some time in 2009.)

Yeah - the main point is "cold processed" but the word raw has a lot of baggage attached to it with respect to specific (but not universally agreed upon) maximum temperatures.

I'm interested, and in San Diego. 

Best,

Deanna

Gold Medal 2626 208 Karamel Baby Cooker Mixer w/ 2.5-gal Capacity & 20-min Cycle Time, 208/1V

Barely used want to sell because we purchased a bigger machine.

Selling price=$1,000

Helion -

Generally raw chocolate makers don't sterilize.

Part of the challenge is that they don't understand the physics of heat transfer - the just focus on a temperature and think it's an absolute limit. Subjecting the outside of a cocoa bean to 100C/100%RH for 1 minute does not cook/kill the bean - but it will do at least a 3-4log kill on salmonella and e-coli. In fact, it's barely enough time for the heat to penetrate the shell, and you do have to consider evaporative cooling. 

I am confident they've never thought about the instantaneous shear temperature under the grinding wheel. If the chocolate, on its own durning refining, warms up to 45C then the shear temperature has to be higher.

We are downsizing in preparation to move onto our own cacao farm in Puerto Rico. This cacao was sourced directly from the indigenous farmers of San Juan Bautista Tuxtepec Oaxaca. Bitter and intense beans lend themselves to an amazing flavor profile, especially in dark milk chocolate.

Roughly 150lbs available for $800 plus shipping. The beans are currently in San Diego

Interested in your machines.  Can you e-mail me at preston@hellococoachocolate.com for more details?

Union Machinery just posted one today: http://www.unionmachinery.com/Product.asp?Number=79310

If you're willing to wait until Jan/Feb 2017 I'd be happy to sell you ours.

Good luck Mark.

20 or 55kg unit.

How big of a machine are you looking for Mark?

Very nice Spanish machine with a new motor, new stainless lining, great shape, totally rebuild and in storage in Portland, OR.

Let me know if you are seriously interested in purchasing it.

Thank you

 20140110_122152.jpg - 80KB

The most common sterilization process is high temperature "dry steam." This is often done in a pipe when the beans are being transported from the cleaner/destoner to the roaster.

Another method would be to inject water into the drum of a drum roaster.

When using a convection oven you want one that is plumbed and so you can inject moisture into the cavity of the oven. Some convection ovens are programmable with precise controls over humidity levels (e.g., Unox, Angelo Po) so you can program a specific humidity levels for a specific time during the same point in the roast cycle.

In addition to sterilizing the beans, the humidity will cause the shell to separate slightly from the bean inside, resulting in less cocoa butter transfer in roasting and a bean that is easier to crack and winnow - as long as it is not allowed to cool completely

so i am kind of new to making chocolate. I have been using a chocovision delta for about about 2 years to make one ounce square bars. one of my bars is a mocha crunch bar. 55% dark chocolate with powdered local roasted coffee then I sprinkle the back of the bar with crumbled biscotti. its good. about 25% of the time i get an odd blooming. its not a sugar bloom and its not all the time and sometimes a bar will bloom when the bar right next in the mold will not. 

does anyone care to share some tips for making coffee chocolate bars?

Hi @clay,

Yes it is.

Is there couverture chocolate is good? what do you think / know about it?

Thank you

Raanan

Thank you, Clay! I will check it out.

The bars should be easy to remove from the mold, have no release marks, and have a nice crisp snap.

Hi @melisandegosselin - welcome to TheChocolateLife!

Raana -

This is the company you are thinking of: http://www.chocolateriedeprovence.fr/ ?

Ursula -

I would go to a local used restaurant equipment dealer and look to find a used bread proofing cabinet. You would not hook up the water because you don't need humidity control. New cabinets can cost as little as $1000, so used should be much cheaper.

The temperature control range is right in the middle of what you're looking for.

You can take the chocolate out of the tempering machine and put it into hotel pans that fit the racks in the cabinet.

Dear chocolate life community,

I'm writing with a question that I hope at least some of you will know an answer to. We are a small producer of vegan chocolate and we process everything at low temperatures. We noticed that when we process a bath with a lighter colored cacao powder, we get a very solid and desirable structure. However, when we process a batch with a darker variety of cacao powder under the same conditions (same tempering curve, same machine, same outside temperature), the end product always ends up being less solid, melting more readily when touched. The darker cacao powder is also significantly more bitter/sour and we even have to change our recipe to adjust for the variation.

Does anyone have any insight as to why this is happening? The supplier, obviously, just says that it's a natural variation. I am wondering if there is a trade term for the lighter variety of Peruvian Criollo Cacao? (See attachment)

Has anyone had similar experiences and can share tips? 

Any help will be much appreciated.

All the best,

Sanja

 20160907_110749 (1).jpg - 515KB

Hi,

I am about to start working with my new enrobing machine and would be interested to learn how/where fellow chocolatiers store their melted couverture at 40 to 45 degrees C (110 to 115 degrees F). If I have to empty the tank because I want to switch enrobing from dark to milk couverture, I release the dark couverture into a bucket which should be stored in a warming cabinet at 40 to 45 degrees C. What kind of warming cabinets do you recommend for storing the couverture? When I did my research, I came across different brands of cabinets that heat food "up to 180 degrees F". But there was no information about the lowest temperature setting of these cabinets (Metro, Winholt). These cabinets are of course not made for the storage of couverture but for holding food in a restaurant, dining hall etc. I just don't find any other appliance with a lower temperature setting to store two large buckets of melted couverture. Any recommendation will be greatly appreciated. 

Ursula Schnyder

www.sweet55.com

sent my information on info@amandino.be  @ash-maki

Hi all,

Please let me me know if anyone has a Savage Bros 220V tempering machine for sale.

thanks,

Mark

Hi all,

I am looking for a used Dedy or Bakon guitar cutter.   Please let me know if anyone has one for sale.

thanks,

Mark

2007 NIELSEN TEMPA 420 ENROBER - $45,000

Professionally refurbished by Candy Machine Consulting, this enrober truly is as-good-as-new at half the price. Features all stainless construction, 16” wide belt, with new compressor and condenser, new hood and new wire belt. This unit is located in Columbus, Ohio and is available for inspection by prior appointment. Price includes professional crating - buyer is responsible for freight arrangements FOB Columbus, OH.

Pictures and video available - dominique@holls.com – (304) 615-0252

Hi,

Anyone know the chocolaterie de provence companey? How is there chocolate?

Thank you 

Raana

Hi Daniel,
I tried in the last two weeks couple of things, namely, heating the moulds, trying to mould single cube and so on, nothing helped.
I have 1mm and 0.5mm thick, but the moulds are too big, i.e 25*25cm so they won't be rigid anyway.
I should assume I need to learn to live with that?

Hi i am Melisan, i am a writer and blogger and have keen interest in baking industry. I have done minor specialization in food technology. I have joined this forum to share and gain knowledge. Hoping to my have healthy discussion with all the members here.

does anyone have any experience infinity LX tempering machine?

it looks interesting 

http://www.keychoc.com/products/infinity-lx-pumped-chocolate-moulding-machine/

I'm interested, too. SF Bay Area. 

call me. 415-609-1877

I have this problem, too, but only on the thermo moulds. My theor is that the flat surfaces are less rigid and don't release well. What i currently do is use a heavier gauge mould when i get them made. I think the standard mould is 40 gauge. I spec 60 gauge for moulds with flat surfaces. 

To minimize this, try have the moulds at 80 degrees and the room at 68. I crystallize at 55 degrees. 

Cheers.