Forum Activity for @Tom

Cacao beans

Posted in: Allow Me to Introduce Myself

Hi Ross, where in QLD a you? You could grow the cacao yourself if you are around Innesfail or above. There is also Loving Earth sells beans but again none of us have tried them for chocolate making. I have used Nui in the past for vanuatu beans, they also do fijian sometimes too. Other than that there is not a lot of option unless you are mates with a grower somewhere who is prepared to ship you small amounts at a reasonable cost. You also have the option to buys from Chocolate Alchemy, many of us have started that way but shipping is expensive.I also saw you are diabetic, if you start making chocolate you have options to make low GI chocolate using sweeteners such as coconut sugar. I have done this and the taste is very nice in a dark chocolate.

Cacao beans

Posted in: Allow Me to Introduce Myself

I have only seen them on the Net, but you could ty these guys

http://spencercocoa.com.au/bulk-beans/

Cacao beans

Posted in: Allow Me to Introduce Myself

Hi everyone.

I,m new to this forum. Next year I intend to start making chocolate from the bean.There doesn't seem to be anywhere I can buy beans in bulk in Australia. I have been looking at Vanuatu for growers but have no idea where to start. Does anyone have any contacts as a starting point?

Cheers

Ross

updated by @Ross Stewart Taylor: 04/15/15 22:42:37

Is the Chocovision Delta Worth It?

Posted in: Tasting Notes

Larry: I think Trula has already decided to go with one of the larger Chocolvisions, so isn't looking for comparisons to other machines. I think she's just looking for comparisons between the Delta and the x3210.

Trula: I've only used the x3210, because I decided that (for me and my process) the extra features of the Delta wouldn't be worth it. Since I'm bean-to-bar and only need to temper a few different types of chocolate, I didn't need the extended temper mode, or the ability to store a bunch of different recipes. If you're making truffles or chocolate-dipped items usingvarious couvetures, those features may be more useful to you.

Is the Chocovision Delta Worth It?

Posted in: Tasting Notes

Trula,Could you tell us a little more about what you'll be doing? For exampl if you are doing molded chocolates the larger revolation machines are definitely worth it. If you'll be doing apples the again the larger machine will be very helpful.If you are dipping truffles and other small pieces then the Little Dipper would be fine.Take a look at this discussion for more insight. http://www.thechocolatelife.com/forum/topics/hilliard-vs-chocovision-newby-here?xg_source=activity

Is the Chocovision Delta Worth It?

Posted in: Tasting Notes

Hi everyone,

I have the opportunity to purchase a used chocovison delta machine or a used revolation x3210 machine. The delta is $300 more than the x3210 machine. I already know the basic differences, but can anyone out there give me their experience with either machine(especially the delta)? If you have had experience with both, do you think the delta is worth it? I have used a revolation x3210 and liked it, but I was just wondering if you guys think that the delta is truly superior.

Thanks,

Trula

updated by @Trula R: 04/10/15 08:24:48

chocovison or hillard?

Posted in: Tasting Notes

Could you tell us more about what you'll be making?

I'd go with the larger x3210. It will be much easier to dip your pretzels and other large items.

It will also be much easier to produce a quantity of molds for your bars because not only is the bowl bigger in the revolation machine, you can get a Holey Baffle that will increase the melted capacity from 10 pounds up to17 pounds.

We have 1 little dipper and 2 x3210s. I prefer to work with the little dipper, but we primarily do small confections.

The new dispenser for the revolation machine would make filling molds MUCH easier.

Welcome to The Chocolate Life!

chocovison or hillard?

Posted in: Tasting Notes

I have no experience with the little dipper, but I have worked with the x3210 a bit. I really love everything about the x3210. It's quiet, easy to use, not too heavy, and works perfectly for me every time. The bowl is also plenty big enough to hand dip items or easily use a ladle or such to dispense chocolate. I think chocovision also sells a new accessory that you can attach to the delta or x3210 that dispenses the chocolate in a stream for easy molding of bars and such. Good luck deciding!

chocovison or hillard?

Posted in: Tasting Notes

hey chocolatelife people how are you? i work making candies and gummies for a private company in boulder CO. My new goal is to produce some chocolate goodies. I have some knowledge of chocolate, my main question is what would be the best equipment to get?

I am looking on producing about 5 to 10 kg per day, probably more though! any advice will be greatly appreciated

i was thinking a hillard's little dipper, or the chocovision delta or X3210. Any knowledge on this machines?

my goal is to make truffles, chocolate candy bars, lots of dipped goodies, like pretzels, mint etc. what would be better for my type of work?

updated by @jhon: 04/10/15 15:03:05

Carma, Felchlin or Chocovic

Posted in: Opinion

Thank you Vera for your response =)

Carma, Felchlin or Chocovic

Posted in: Opinion

Hi Lisa, easy answer: Felchlin! Great chocolate and they care about people and the environment. Their Gran Cru's are the best. My favourite is the Cru Sauvage 68% 60H conch. Wish you lots of success!

Carma, Felchlin or Chocovic

Posted in: Opinion

Hi all

I'm in the process of setting up my chocolate business in Sydney, Australia and am considering using one or a combination of these three brands. I would appreciate input and recommendations of couverture in these brands from those of you who have had experience using it.

Thanks in advance!

Lisa

updated by @Lisa Morley: 04/10/15 14:47:39

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

well, if i tell you the results before you test, it can skew your perception 8-) test it and see...

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Ok I am going to test it . How does it affect the taste?

Thank you

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

you'll taste it far before you see it, but given enough time, the color will lighten. by the time it's noticeably lighter, you don't want to eat it...

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Great Tom and Sebastian. THanks to both of you. It makes a lot more sense now and indeed photooxidation or degredation would be a better term. I was just curious to understand how that exposition to light can degrade chocolate. I know what sugar and fat blooms look like and I was wondering what oxidation could do.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

I like the term photo degradation Sebastian, it is more useful for non chemists. Oxidation does not necessarily involve oxygen. Oxidation is just loss of an electon, which photons can do (photooxidation), UV wavelengths as you have pointed out. Other great oxidisers which arent oxygen and dont even involve an oxygen atom are the halogen gases. As you also eluded to different molecules are more susceptible, some like the polyphenols in choc can continue the cascade as well, as once they have lost an electron, and because they are relatively stabilised they can react with other molecules, rather than internal quenching. My question back to Oliver is why the concern, you can delve as deep as you like on this broad and complex topic. Re reading your original question i feel that there is just the confusion in the term photooxidation, which is a process which doesnt have to involve oxygen at all, it is just the removal of an electron from a molecule by a photon and the subequent reaction of the resulting reactive species, usually degradation, as Sebastian said.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

photodegredation of proteins and lipids is very common. Most of it's due to UV lights (think fluorescent lighting). Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur. it's the reason your milk doesn't come in clear containers.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Oxygen can react with oxygen in two basic ways, either through triplet state or singlet state, usually on the carbon carbon double bonds in fats of protons adjacent these groups. This is why cocoa butter is so stable to oxidation because it does not contain many of these groups. The triplet state reaction is called the ene reaction and the singlet state reaction is a cycloaddition reaction, this is the one catalysed by light because you need light to excite the oxygen to singlet state, this process also requires a sensitiser as well, polyphemols are good at this. I would say most people just throw the term oxidation around and not really understand it. As i said it is not a big problem in chocolate, firstly because the fat is mostly saturated (milk fats on the other hand are different and more susceptible), secondly it is a solid, so only the surface is exposed to oxygen and or light.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

THank you Tom and Larry,

Larry, very interesting read However I think oxidation isn't about heating chocolate or that would just be the "fat bloom" problem we encounter with chocolate. Or is it that when people talk about the oxidation of chocolate by light they mean the infrareds heating up chocolate?

I guess I am more looking for a description of what happens in the oxidation process of chocolate by LIGHT.

Thanks to anyone who could have such a description of the process

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

OliverI asked a similar question in the science of chocolate section and LUV Ice Cream posted a very technical answer. I've been reading up on the degradation of plant fats and it has been very interesting.My question pertained more to heat but I think it would be the same reaction as you are asking about but the heat would just speed up the process.Check it out http://www.thechocolatelife.com/group/nerdzone/forum/topics/chemistry-of-chocolate-seizing-by-heat

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Reaction with oxygen is facilitated by light

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all,

I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?

If anyone has a scientific explanation, I am eally interested.

Thanks for your lights.

Olivier

updated by @Olivier L: 04/11/25 09:27:36

Pretzel Shortbread Bars Recipe

Posted in: Recipes


updated by @Shrey Patel: 04/11/15 03:26:51

Looking for Used Melangeur

Posted in: Geek Gear - Cool Tools (Read-Only)

Im up for any capacity, so whatever you have let me know.

Thanks

updated by @Josh Nise: 12/13/24 12:15:15

Stuck with Cocao Beans

Posted in: Tasting Notes

Hey Brad,

I just got a sample of about a lb. Where can I send you some? Thanks John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

Thanks for the tip Sebastian. I will be on guard. John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

Tanzanian beans are typically flavor beans. no one would ship them here, and have them be in as good condition as the email suggests, and then abandon them. i'd be suspicious.

Stuck with Cocao Beans

Posted in: Tasting Notes

Hi Brad,

I will follow-up with regards to samples and pricing.

Thank you,

John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

How much are they asking per ton?

Can you get photos of the beans?

Is it possible to get a sample to evaluate?

Stuck with Cocao Beans

Posted in: Tasting Notes

I got a frantic email from someone who claimsto have:

raw cocoa beans from Tanzania. We have about 25 tons stored in New Jersey. The bean count is 108pcs/100gr. They are conventional grown. The cocoa has been fumigated. Certifications are expensive and the farmers dont have the money to get certified. However, the quality is excellent. Tanzanian cocoa beans are great to blend with other cocoa beans. They have a fruity flavor. There is no issue with mold. They are properly fermented. The only issue is the size counts of 108pc/100 grams is giving us a hard time to move. The terms of sale would be payment after inspection at yours or your buyers facility. The farmers have a capacity to supply 2500 tons annually

I realize this may sound "spammy", and yet there is enough detail to suggests this is a legitimate request.

Does anyone want, or know someone who wants, these beans?

Thank you,

John R.

updated by @John M Rossini2: 04/21/15 15:02:03

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Adam, For the tip. I will check it out. John R.

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

This would be a lot of manual labor but what about a coffee bean shaped mold where actual coffee beans serve as a "filling"?

Of course the mold's cavities would need to be large enough for the bean and space for a decent coating.

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

I have exchanged some emails with someone that in their own words:

. has a requirement for chocolate coated coffee beans. The types of coatings we need are milk chocolate, dark chocolate, white chocolate, hazelnut chocolate and caramel chocolate (layer of caramel covered by a layer of chocolate). We are also interested in spiced chocolate or chai flavors coating. The shape of the final product should maintain the shape of the coffee bean. Is this possible? We will supply the roasted coffee beans to you but need your help to do the chocolate coatings. The requirements will 2000-5000 pounds per month

When I responded that it seems like a panning machine would do the job here, the potential customer seemed skeptical indicating that the resulting coated coffee beans need would to maintain the shape of the coffee bean, and that a panning machine would not work.

Any thoughts on this project? Follow-up questions I should ask? Estimated costs? Thanks! John R. Travel Chocolate LLC

updated by @John M Rossini2: 04/11/25 09:27:36

chocolate tastings

Posted in: Tasting Notes

Thanks for that it was helpful

chocolate tastings

Posted in: Tasting Notes

I was looking for the same thing and I happened to find this video which seems pretty helpful

How to Organize a Tempting Chocolate Tasting Party with Ghirardelli Chocolates | Pottery Barn

chocolate tastings

Posted in: Tasting Notes

Looking for some suggestions on how to do a chocolate tasting any help would be greatly appreciated
updated by @Milford Dennison: 04/13/15 01:39:39

gritty chocolate

Posted in: Tasting Notes

Thanks guys I'm going to try that method tonight. I think I'm having trouble with my tempering machine. Even though its dummy proof that shinny snap isn't happening. I was reading and I think it because how I'm cooling it I'm putting in the freezer for ten mins.

gritty chocolate

Posted in: Tasting Notes

I was taught to test your temper by inserting the tip of a metal teaspoon. Dip, shake off, and set it aside to observe how quickly it hardens. Check for the very things you described above, if swirls or matte finish is present, you can try stirring your chocolate and testing again until you get that snappy clean shiny finish!

Store dry and on the cooler side.

Hope that helps!

gritty chocolate

Posted in: Tasting Notes

You are not tempering your chocolate correctly.

It probably looks wickedly shiny and awesome on the outsideat first, and then a couple of days later the inside gets grainy. Simply put: It wasn't in temper when you molded it.

gritty chocolate

Posted in: Tasting Notes

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days. Not sure if it's the tempering process, the way i cool the chocolate or the temperature the chocolate is stored in after I package it. Frustrated and need some help.

Harold

updated by @Chef Harold: 04/18/15 05:37:25

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

Jonathan -

What you're looking for is called a co-packer. There are co-packers that can handle small production runs (and the definition of small - or minimum - runs varies widely) and there are co-packers that want huge minimums - 50,000 pieces or more, and that's if you limit yourself to the chocolates that they use and they're going to want to run the entire lot in one go, not spread production out over weeks or months.

The more specialized your product is, the harder it is going to be to find someone to make it for you. For example, do you need certifications? Do you need a special chocolate (this is often a deal-breaker)?

Without knowing more about what you want to produce and the quantities you're talking about it's hard to know where to go. Are these chocolate bars with flavorings or inclusions? Are you adding powders that need to be ground into the chocolate? What sort of packaging do you require? All of these factors - and more - go into finding a co-packer that's right for you.

Now, Brad is right if you were talking about going to a chocolate manufacturer (e.g., Debelis) and wanted them to make a custom chocolate for you. Minimum orders there usually run to 20 tons, though some companies will do minimums of 5 tons. However if you are talking about starting with an existing chocolate and then adding stuff to it, the minimums are going to be lower; however they may not be low enough to meet your budget.