Forum Activity for @Renata Fantini

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Despina,In my opinion it doesn't matter that you have a couverture, that is chocolate. I would add less "cream". Try to do the following: Take the amount of chocolate and break it into a small pieces. Do not melt it.Heat the cream. When it is hot, pour the cream into the chocolate. Wait for a few seconds and than mix all together. If the ganache become too liquid try to add less cream. Pay attention that the right texture will come after you have it on the refrigerator for a period of time. Try this and let me know how it works.Good luck.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Anthony. I will try it.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Mark, thanks for the reply. I will try tempering it. You thing it would be better to temper after adding the cream or if I bring the cream in 40 C and then add it to the tempered chocolate?Thanks

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Couverture is chocolate but with more cocoa butter, to make it more fluid when tempered, making it easier to enrobe pieces with a thinner coating. You can compensate with adding cocoa powder but you will lose some of the smoothness. Another trick you can try is to temper the ganache, by mixing or tabling it down to room or cooler temperatures to the consistency you want before using. This is common for gianduja.

Chocolate VS couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,I am trying to do some of the recipes from Garrison book but I have a problem with the ganache. I make it with couverture, because I can't find chocolate in Greece, and the ganache is very soft. Even though I waited a day to dry. The only solution I found is to increase the amount of couverture that is said on the recipe (almost 250%), but in this way the result is a totally different thing. Any ideas what should I do?ThaksD.
updated by @Despina Antypa: 04/11/25 09:27:36

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hello Clive. How was your experience at the trade show? We met there briefly if you remember, you visited our stall. I would very much like to know what you thought about the show overall.

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Ankur thanks for the response. I am very much in touch with ipfco and have bought a melter from them already . Thanks works great. I will be investing in a tempering machine at a slightly later stage.

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hello Devika.

If you are still looking to source tempering machines in India, we have a tie-up with Selmi and provide their machines here. Our partnership with them is not just sales-oriented but also covers installation, guidance on how to use and full service coverage as recommended by Selmi. You can reach us here: ipfco@hotmail.com

With regards,

Ankur Bhargava

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Boby, I will be in India in March and would love to talk more about your chocolate growing and making experience.

If you have not found the machines you need maybe the AHAAR Food India trade show in Delhi in March might be of help. I am planning to attend, see you there?

Clive

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Elaine,

i choose Fbm over Selmi for 2 main reason: 1- price 2. service and customer care.

I contacted both company on the same time and i never received a single call/email from Selmi.

on the other hand, FBM has been in touch with me since day one (I was planning to buy a small 4kg one 1 year ago and then we manage to budget for a 25kg).

Anything i needed to know was clearly explained and i received suggestion by them not for sale reasons, but to make my working life better.

We had a little setting problem when the machine arrived and they called me on my cellphone (Italy to South Africa) till the problem was solved: i'm slightly technically passionate and their engineer guided me to find the problem.. while they dismantle a new machine on their side to follow me better.

.Now 4 months later, thanks to the FBM we have increase our output from 200kg to 1 ton, and we are planning to buy a second one,because there is nothing better to know that anytime you need, there is perfectly tempered chocolate!

In chocolate, you make a lot of "little" money at time, so you better choose a company that can help you when you need customer support

Cheers

Antonino

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Antonino,

I'm interested in purchasing an automatic continuously tempering and enrobing machine that also molds. Now that you've had your machine for a while, how do you like it? Do you do any enrobing? Why did you choose the FBM vs the Selmi?

Elaine

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Bobby - I am based in india too and would be very happy to hear what sort of chocolate you are manufacturing - are u supplying to chocolatiers also ?. I also wanted to know who did you use as a supplier for the tempering machines in india. I am looking to buy one soon. I will be grateful for your reply-devika.kandhari@gmail.com

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi There,

what i can say is that i just bough a FBM/Boscolo machine called Unica from Italy.

I'm Based in Cape Town South Africa .

I don't know Gami but i can higly recommend the FBM.

It is easy to use, i have a 25kg Unica that can temper continuously up to 100kg of chocolate.

i had fitted with a pneumatic pump that is connected with a air compressor, in this way we can measure the weight of the bar (eg: 100gr) and by pressing a pedal the machine pumps out the exact amount every time. we save in this way a lot of time and consistency is the key!

I decide to buy their machine rather than others because they are reliable and easy to fix. i had a small problem and with just a screw driver and the direction from their technician i could fix it by my self!

The tempering is fast, about 15/20 min. and stays in temper forever just add 5 kg of chocolate at time.

The machine has also different settings and anyone can easily operate it.

We are already in the process to order another 2.... have a look at their websitewww.boscolo.it.

BTW, you say that you are a cocoa farmer, we are a bean to bar small factory, could we get in contact to see if we can buy your beans?

Nino

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

hi boby, pls contact me on 9880183503 // Bangalore. I can help

Bhuvan

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Are GAMI not good machines?

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi Tom,Thanks, Let me go through with selmi.regardsBoby John

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hi there,If you are looking for a tempering machine, you should have a look at www.selmi-group.it . there is a wide range of continuous tempering machines and many accessories.If I can be of any help to you, it would be a pleasure.Regards,Tom

Gami tempering Machine

Posted in: Allow Me to Introduce Myself

Hello Members,Myself Boby John a farmer of cocoa in india started making chocolate since last October after a 3 years rigorous research . More than a decade we associated with Cadbury India for supplying cocoa bean. In chocolate industry we process bean to bar around 25 to 40 kg in day.In my expansion plan i bought a chocolate conche (100 g ) batch china make, and looking for tempering machine . In my mind i have Gami tempering machine Model T240 with 35 kg per hour.Any one can help out with performance of these machines.will i get highly cristaled chocolate ( in india normal room temperatue is 30 to 38 Celsius)
updated by @Boby John: 04/09/15 09:06:07

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Thanx, Mark.. I love your quote. Ain't it the truth!

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Save the earth, it's the only planet with chocolate.

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Hey! I'd never thought of that before...why do I gain 5 pounds when I only ate 2 pounds of chocolate? It doesn't seem fair, does it?

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Thank you. The drawing of the woman really captures the whole "death by chocolate" feeling.J

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Not a quote or poem, but still nice. My favourite picture is Erika Oller's: "Happily dying of chocolate"

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Uh! Another one:"One of life's mysteries is how a two pound box of chocolate can make a woman gain 5 pounds?"

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Saw this on a greeting card a while back:"Screw love! I want to fall in chocolate!"

Searching for quotes/anecdotes/myths/poems about chocolate

Posted in: Uncategorized

Hi chocolate friends,I'd appreciate hearing from you if you have any of the above (quotes, etc) about chocolate to share. I love hearing many different voices speaking of their love of chocolate in a multitude of ways. I will lovingly compile them and eventually post them here (include name of person who wrote the quote, poem, etc).Thanks so much.Jamie
updated by @Jamie Jeffries: 04/11/15 22:39:44

Vienna confectionery supplies

Posted in: Travels & Adventures

Hello Helmut,Thank you very much for the reply.Yes, that is what I am looking for, and I would be grateful if you could ask your friend.I live in Athens, and these things are not very common here.

Vienna confectionery supplies

Posted in: Travels & Adventures

Hello,I am from Vienna living in L.A. and understand that you are going to travel to Vienna around Christmas. I am not sure if I got that right, are you looking for a place to buy pastry tools in Vienna?If yes, I can ask a friend, he has a chocolate shop and production in the center of Vienna and he should be able to give you address and numbers of places to go to for your tools.Before buying in Europe I would compare the Dollar to the Euro to find out if it is worth buying there, unless you live in Europe, I can't see from your listing where on this planet you live.Here is my e-mail address, please feel free to contact me at helmutplacek@hotmail.com, I will be happy to help if I can.Best regardsHelmut

Vienna confectionery supplies

Posted in: Travels & Adventures

Hello,I am going to Vienna on Christmas and I would like to buy some confectionery supplies (dipping forks, molds etc). Do you know where I can find one?Thanks a lotD.
updated by @Despina Antypa: 04/10/15 18:46:20

Building your own chocolate equipment

Posted in: News & New Products Press

I am new to this site and you are the firts person who is on the equipment side and when I checked out the hake mould site it sparked my interest.

Building your own chocolate equipment

Posted in: News & New Products Press

Hi John,Hake is not the only Company that manufactures equipment.There are many others including, but not limited to JKV, Savage Bros, Hilliards, Choco-tec, APV Baker, Sollich, W.C. Smith, and the list goes on and on.Why are you so interested in Hake Products?Regards,Shawn AlterThe Chocolate Butterfly

Building your own chocolate equipment

Posted in: News & New Products Press

I am wondering about building equipment. I've seen some of the stuff at hake plastic moulds and I think I can build some of the things I need to transistion from hobby to commercial production. Does anyone have experience at this ?
updated by @John Q. Stewart: 03/11/26 06:20:34

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

chocovision also has a newish table top new to the x3210 and it is supposed to hild the chocolate tempered and not over tempered all day. Same price range. Ian is a member here-ask him about it before you decide on one either way. I have two x3210 machines and am very happy. I would love the newer one. Also, do you have a melter? If you do I can give you some great ideas on keeping enough chocolate tempered forever....!

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I taught a class using this machine- it was fine! Consider taking a heat gun with you for that 'warm-up' someone mentioned.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

Thanks for your feedback everyone!

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I've used these machines extensively. They are good and hold temperature well, and should be good for the class. They are not as sturdy as a Hilliard's or other stainless machines since they are made of plastic, but that also means they are lightweight and easy to move around.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I'm a big fan of the ACMC. Mine has seen more use than they were ever intended to, and is still ticking along. The volume sounds about right for your needs, and it holds temperature well. If the chocolate does begin to "over temper" (after long agitation), a quick warm-up will bring it back to proper condition.And for what it's worth, if anything ever breaks on the machine you can get a replacement part from the company in NY at a reasonable price. The ACMC is simple enough to tinker with.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I also own and use the ACMC machine. It works very well. But as Cheebs mentions, though it holds temperature very well, if left alone you will over temper the chocolate. Not a problem if you keep an eye on it.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I've owned and used an ACMC machine for over a year now and love it exactly for its simplicity. It is very good at maintaining temps so you should be good to go for your class.One drawback: since it's not an automatic temperer, you have to be very attentive while tempering. If you leave the machine unattended too long and forget the "down" cycle it can be disastrous as the chocolate will begin solidifying and spill out of the bowl.Other than that the ACMC is a very reliable and easy-to-use machine.

Questions on American Chocolate Mould Table Top Tempering Machine

Posted in: Opinion

I'm going to be teaching a chocolate truffle making class and I'm looking for a larger, but still easily portable chocolate tempering machine. I have a Sinsation for home use and love it, but their larger capacity machine is a bit pricey. I was looking at the ACM Table Top Tempering Machine and was curious if anyone else had experience with this one. The price is within my budget and with a 6 lb capacity it should be good for a class size of 20 - 40 people to each be able to cover truffles with tempered chocolate. I would want to have the chocolate tempered before the class (since I won't be able to keep my eyes on the temperature while teaching) and then I'm hoping the machine is good at holding the final temperature so that it doesn't come out of temper. Also, what I like about the sinsation is the whole thing is automatic and dummy proof, so I'm also nervous about having to be responsible for controlling the temps on this one, but again if the machine holds the temps once it reaches them I'm assuming it shouldn't be a problem. Any feedback anyone has would be great. Thanks!
updated by @Valerie: 04/11/15 04:55:29

Best Female Chocolatier?

Posted in: Opinion

For me, one of my favorites, and she has quite an inspirational story, is Katrina Markoff, founder of Vosges. She was featured on girl crush. http://girlcrushoftheday.blogspot.com/2010/02/katrina-markoff.html

Best Female Chocolatier?

Posted in: Opinion

Forgot to point out the truffles in my picture are pierced with Jamaican almonds which are a little different from what we are used to in the states. I think they are also called Indian almonds.