I haven't figured a way. I bought a caramel roller and it doesn't get through caramel. The handle has a terrible grip. It is great for scoring them before you cut them. Don't get a guitar cutter.
If you want to speed things up, I'd recommend getting a Chocovision Delta to automate up your chocolate tempering. They're used on eBay regularly.
Hello to all the lovely experts out there. I'm a 1 year old newbie, when it comes to working with chocolate and have managed to get myself into a predicament. Hoping there might be some techniques out there I'm not aware of.
One of the first things I made that were a total hit are my Bourbon Salted Caramels. I do them in 4 forms... naked, dipped in a Peruvian milk chocolate and sprinkled with Hawaiian lava salt, dipped in Ecuadorian 65% and sprinkled with Applewood smoked salt, and then I do turtles. I've posted some older pics, to give you a bit of an idea.
My problem is this. They have become really good sellers... particularly when it comes to shops that carry them. And I'm very low-tech, in terms of my operation. The caramel is made in double batches, using a 13 quart tri-ply pan on stovetop. It's poured into a sheet pan and cooled, then, at this point, I'm still scoring them with a pastry cutter (not the super sturdy type) and cutting by hand. Then, I dip them all by hand.
All my chocolate tempering is by hand/seed method and I hold my chocolate in 2 3kg Mol d'Art melters that I found used, on Ebay, for a song...I've become very obsessive about tracking when this sort of stuff shows up. Again, very low tech, in terms of shop size, equipment, etc.
I don't bottom them... not sure how to do that with a sheet pan full of caramel. I just cut, group for dipping type and go. But this is taking FOREVER. And with the 3 shops buying them at several dozen at a wack (but wholesale) and then weekly markets and my online sale, I need to figure out a faster way to bang these out.
Anyone have a non-expensive recommendation on how to speed things along? I am looking at a caramel roller cutter, since that would speed it along a little. If not, I'll just muddle along until we can afford some higher tech stuff. 
...or is it the case that I will still seed and that the tempering machine just helps keep the temperature at 29 degrees to ensure over crystallization doesn't happen and that I continue to work with tempered chocolate?
Update: Please visit our website, or find us on iTunes and your favorite podcast apps, to listen to more episodes.
Episode 8: The Deep Origin: Latin America with Maricel Presilla , Cristian Melo and Chloé Doutre-Roussel .
Episode 7: The Craft of Chocolate , featuring guidance from Clay Gordon , author of Discover Chocolate , and creator and moderator of TheChocolateLife.com, as well as
Karen Bryant , Greg D’Alesandre , Sunita de Tourreil , Carla Martin , and Art Pollard. Read a full transcript of interviews on our website.
Episode 6: Save by Savoring , with Sam Maruta , chocolate maker and co-founder of Marou, Faiseurs de Chocolat, in Vietnam; Pathmanathan Umaharan , director of The University of the West Indies Cocoa Research Centre and International Cocoa Genebank, Trinidad (ICG,T); and Charles Kerchner , co-founder of Reserva Zorzal in the Dominican Republic.
Episode 5: Eat With Your Ears, with insights from experts on how our other senses can impact the taste of chocolate.
Hi all,
You may enjoy our most recent podcast episode:
The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today.
Guests include:
Maricel Presilla , chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa.
Cristian Melo , professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world’s most prolific hybrids in the country that leads in fine and flavor production.
Chloé Doutre-Roussel , consultant and author of The Chocolate Connoisseur , on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large.
Happy listening!
Katie@theslowmelt.com
Jennifer, I have 3, slightly larger ones for sale, send me a message if interested
Hi Jennifer,
I'm sorry, I just shipped them out to another buyer. I'll update the listing as sold.
Nicole
Hi Nicole - I'm interested in the molds you have for sale. What is the shipping cost to California, 93003? Thank you, Jennifer
Over the years I have had a lot of people ask me about tempering. Here's the easiest you will see on the Internet:
Hi..
I'm in San Antonio and it can be done. It isn't cost effective and really just a hobby but fun nonetheless. I purchased trees from Hawaii after trying several other options with no success. They came 2nd day air and were about 3' tall when I got them. All of the smaller trees I tried (including seeds from a fresh pod) failed with the exception of two. Soil pH, mites, cold, humidity are all factors. I ended up setting up a greenhouse with humidity and temperature control for just a few trees so that they made it through the winter. No pods yet and I think I've spent enough to buy 40 sacks of beans. <G> I still make bean to bar chocolate from regular supply lines and don't know that I'll ever get enough pods to do anything MUCH LESS get my fermentation to a point where it is worthwhile. You should read about fermentation because after all the work, this can destroy the beans in just days. I'm visiting farms in Hawaii now and keep hearing about losses due to mold and other factors. I'd hate to see that on a small (micro) crop of beans after waiting years.
Either way, GOOD LUCK.
Brian
Hello all, I recently lost my Peruvian cacao supplier because of the tremendous flooding there. Can anyone point me in another direction? I'm looking for 40-60 lbs liquor to start out with and 12-15 lbs cacao butter.
Hello,
This is our FIRST (1st) harvest in approx ONE (1) month. I live in Ghana. But everything I have read says up to 15 degrees each side of the equator under 8,000 feet above Seal Level & approx 3,000 MM per year of rain. We have TWO (2) rainy seasons per year & the harvest is after the rainy seasons. This June is the smaller Harvest & the main Harvest is around December. They recommend TWO (2) separate methods of planting #1) Open clear field. Start with a Cover Crop at first Plantain Every 3 meters square & a primary shade tree like Coconuts every 12 Meters. After approx Six months plant your seedling Cocoa Plant approx 1 meter from the Plantain. Again your Cocoa Trees should be in a row of 3 meters square. The Plantain corp for the FIRST (1st) THREE (3) years to protect your Cocoa Trees from the sun. You will start your first harvest in between your THIRD (3rd) & FOURTH (4th) year. Then you can harvest the coconuts also about the same time.
#2) Existing forest, keep the bigger shad trees & partially clear & plant our Cocoa Seedlings Trees every 3 meters square. keep a good eye on your seedling Cocoa Trees the 1st THREE (3) years. Your 1st harvest should be between your third (3rd) & (4th) year.
In Ghana the CocoBod or Ghana Board of Cocoa will help you a lot & in fact you can even get FREE seedlings from the CocoBod if they have them in stock?? Good Luck.
Eric
Actually I do! Please call me (503-523-7509) or email me at carbonja@gmail.com.
Do you still have this for sale? I am interested in buying it...
Do you still have this tempering machine? I'm very interested in buying it if so. Please let me know ASAP.
Do you still have this tempering machine and skimmer? I'm very interested in buying it if so. Please let me know ASAP.
Do you still have this tempering machine? I'm interested in buying it if so, and maybe the skimmer as well.
ATTENTION- please note the Behmoor Roaster has been sold, all remaining items are still available.
Thanks!
HI @alan-chapman, I decided to move out of the bean-to-bar manufacturing and making of chocolate due to the fact I felt the margins were not enough to sustain the living I needed... long term. That said, every moment has been enjoyable in the process and I wish your daughter the best!
Good luck to you Cat. I think you will be pretty happy with what you decide to purchase. Glad to help in any way.
Thanks!
Daniel
Daniel - Thanks so much for the insight and the reference co. I'll investigate. I'm in talks now with your man in China and he has been very helpful- so thanks again.
CAT
In my super small scale bean-to-bar tempering, I like using a large pyrex glass bowl and silicone spatula to do my equivalent of "tabling." I put the bowl in the refrigerator to get it mostly cold, then pour a small portion of chocolate directly from the grinder into the bowl. If the bowl is too cold and everything solidifies, I add more chocolate from the grinder. If I initially used too much chocolate and it never gets down to thickening temperature, I put the bowl in the fridge for a couple minutes, then stir, repeating until I get the temp/consistency I need. Then, I add the rest of the grinder chocolate to the bowl and start molding.
I'll only do this with a new bean origin to initially get tempered chocolate. I'll use a seed method with future batches of the same beans. I'm a big fan of using a hard cheese grater (like for Parmesan) to make my seed - finely grated melts much easier than larger pieces.
Hi Everyone,
I am jake and i am about to start a new adventure of making bean to bar chocolate at out coffee roasterie, i have already purchased the spectra 11 and was confused as to which hydraulic press should i get, i have decided to make my own cacao butter, but i am struggling with options for the hydraulic press as i am not sure of the workings of one or what it should ideally look like. What is the ideal extraction rate of cacao butter from cacao with a hydraulic press?
Would really appreciate if someone could throw me in the right direction
Thank you
Jake
I'm still pretty new to owning this machine. I am working with a nitrogen gas provider to get us started with the gas flush process. I am still waiting on that. I am definitely glad I paid a little extra to get the gas flush hookup and the printer.
I have not used the gas flush hookup yet. I need to get a delivery of nitrogen tanks from Praxair. I don't know what they recommend. I would love it if there was someone on this site who was knowlegable about gas flush. Sebastian? Are you out there?
I'm glad I have the printer too. That prints as the film is packaging our product. It is meant for codes only i.e, date codes, batch codes, etc...
We have been packaging quite a bit this week and things have been going pretty smoothly so I am still quite happy with this machine.
Hi Daniel - Wondering if you can elaborate on the operations of the printer and gas flush components of the machine?
Does the printer operate real time as it's wrapping pieces? i.e. prints prior to wrap - or do you have to pre-print the film? Any issues/limitations with the printer?
Assuming the gas flush operates from a nitrogen tank...how many tanks do you go through? Maintenance? Cost of tanks? Any other issues?
Thanks!
CAT
Used GEI Flowtronic 120SE Horizontal Flow Wrapper with:
Please inquire by email - info@honeyridgefarms.com
THANK YOU Clay!!!!!! I cannot tell you how many times I have to try and explain this to non-believers! This is a very academic way to explain:)
Looking for co-manufacturing partner in the immediate future. Must be Organic, Kosher, and GFSI or SQF certified and ability to handle large volumes. Please contact for additional details.
Hi all What is the best surface for tempering chocolate, marble or granite or is the other options. What would you consider the best and an ideal size?
Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks.
Some discussion - https://forums.egullet.org/topic/98208-chocolate-molding/#comment-1645176
A bit more discussion - https://forums.egullet.org/topic/56184-chocolates-with-that-showroom-finish-2004-2011/?do=findComment&comment=1524966
Here's some further discussion you might find interesting - https://forums.egullet.org/topic/124257-polishing-chocolate/#comment-1670612
hello
here i present a small cooling tunnel
3,75 m with direct cooling and deep cooling
interesting price 5500€
feel free to contact
info@amandino.be
Thank you SO MUCH for this discussion.
The only hint I've found is to use very rigid molds, like the polycarbonate molds that are difficult/expensive to get custom made. For the vacuum molded plastics, that seem to be what you're using, I've heard thicker vacu-formed plastics tend to reduce the severity of the release marks, but still don't eliminate them.
If you have the opportunity to remake the molds, a rougher surface (fewer large smooth places) should hide the release marks much better.
For my own bars, I've decided to live with the release marks. If I ever make enough profit, I might upgrade to polycarbonate molds for my bars. But, for now, my customers don't seem to mind, and the marks seem to get minimized after packaging (the rubbing against the package hides most of the marks)
Hello,
I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and not medicated. I wonder is the size 6"× 3" too big for an even temper? I hope its not the molds, because I just had these custom made thermoformed with our logo. Is it cooling too quick? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator, but I was also working with smaller molds.
I would really appreciate any help or feedback please.
Thank you! Juliana
Thank you, yes they must be release/separation marks. Any ideas on how to solve this issue?
Premium Quality Fine Flavored Cacao Beans from Costa Rica's little know Southern Zone. Will sell by the Kilo, or in larger amounts, up to 1 ton. Price varies accordingly.
info@samaritanxocolata.com (506) 8820-7095
The Chocolate Farm is a 90 acre working farm in the Southern Zone of Costa Rica that includes 15 acres of mature cacao plantation, 15 acres of virgin forest, two year-round creeks, abundant fruit tres, bamboo, bananas, pineapples, and lots of pasture additional planting, construction, or animal stewardship.
Organic Chocolate Farm
Winner of 2015 Heirloom Cacao Initiative
In January of 2015, This Chocolate Farm won the coveted Heirloom Cacao Initiative. This prize designates cacao plantations with exceptional trees and beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value. Perhaps just as important, this Heirloom designation allows the Chocolate Farm to market its beans to the best chocolate makers in America. In 2016, the Farm produced 5.5 Tons (907.18 kgs per Ton) of Cacao Beans. This year they expect to harvest and sell 6 Tons. Export prices for top quality raw beans varies between $7 and $10 per kilo. Without the hassle of export, the fine bean to bar makers within Costa Rica will eagerly pay $5/kilo for properly fermented and dried beans. (Samaritan Xocolata will buy or broker all of it!)
This unique farm is located about 10 kilometers (6 miles) from the center of San Vito. It is incredibly placed in a large valley with a 20 mile radial view in every direction, including stunning scenery with mountains in the distance, exquisite cloud formations, distant patchwork-quilt farms dotting the countryside accented with grazing animals. With the mountains at a distance, this particular area receives a lot of sun. The Altitude is about 1650 feet above sea level, perfect for any type of farming; everything grows here, fruit and vegetables, root crops, herbs and spices, and of course, Cacao.
San Vito and the surrounding area is known as a Coffee Producing Region. This particular farm has 15 acres of producing Organic Cacao. 500 Cacao trees were planted in 2012 and are now producing. In 2015 an additional 1,500 trees were planted and will be coming to fruition within 2 years. There has also been an ongoing program here to graft high producing, disease resistant, good tasting clones onto existing trees.
Aside from the Cacao there are nearly 20 Acres of rolling pastures for horses or grazing animals, or the pastures could be reforested with a combination of Native Hardwood Trees or creating a Food Forest! Also included, about 15 Acres of Old Growth or Virgin forest, including some of the Largest Trees seen in years, this old growth is actually set in an Oasis (surrounded by pastures), much of the surrounding farms in this area had been settled as well as deforested years ago, to be used for coffee plantations or cattle. This farm has some of the largest and most precious trees we’ve seen in this highland area.
Electricity is provided by Solar panels and an older hydro system installed from the previous owner which may need updating, but the solar panels (2kw system) are maintenance free. There is also a small pond where Tilapia could be raised for added sustainability.
A concrete country house had 3 bedrooms including a new bathroom and shower with septic tank but all the interior walls have been removed due to termite damage, so as of now there is an open floor plan and currently used for Cacao storage. The cement floor and walls are still in decent condition, new interior walls and a ceiling could be installed and the house would once again be useable. Another area, previously used as an outdoor kitchen, is now a simple open area with a roof used for keeping odds and ends out of the rain.
Two structures were built 5 years ago, one being used as a Yoga Studio and the other as a separate living quarters and cabin, both situated on a hill with a gorgeous view of the distant Talamanca Mountains and the Amistad National Park.
A very popular river, Rio Coto, lies about 10 minutes away by foot, great for Kayaks or Rafting.
Here is a current list of features offered:
15 Acres of Mature producing Organic Cacao, 5 years ago an additional 500 trees were planted, the largest operation in this area plus another 1,500 in 2015.
Exotic Fruit trees including Durian, Cinnamon, Sancoya, jaboticaba, miracle fruit, pitanga, moringa and neem. Orange grove, producing and mature.
One acre of Sugarcane including a Trapiche, which is a manual press, used to extract the natural juice out of the cane.
One acre of Organic Coffee Pineapples ,Bananas ………many.
Hundred’s of trees planted over the past 8 years ago (a variety of good lumber trees including teak, Melina and Amarillon )
Bamboo Plantation.
15 Acres of real Primary Forest, with an easy walking trail .
Medicinal and Ornamental Plants of all type.
New Cabin and Yoga Studio.
Original Farmhouse with remodeled bathroom.
Chocolate-making equipment.
Old barn which has been used as living quarters and a community center, now in need of remodeling due to termites.
Solar and Hydro System.
Totally off-grid, remote but with good dirt road access (4x4 only) , remote but not deserted.
Nearby River including swimmin’ holes only a half hour by foot or horse. (River Rio Coto)
A great team of local labor that knows the farm and are trustworthy.
Asking $475,000. Contact me: taoaqui@gmail.com
Hi everyone,
I'm still very new to the chocolate making process and am yet to purchase a melanger to make my chocolate from scratch. I have practised tempering shop bought chocolate and now that I have that technique sorted, I wanted to make chocolate sweetened with coconut sugar, so I melted 140g organic cocoa paste and stirred in (or attempted to stir in) 60g coconut sugar that had been ground down to a fine powder in my nutribullet. However, I had probably stirred in around half of the sugar and the mixture began to thicken and look like it had seized. I tried this method again the following weekend, presuming that some water had somehow dripped into the mixture, but the same thing happened. Can someone explain why? I have purchased some liquid sunflower lecithin, in the hope that this will thin the mixture more and allow me to add the full amount of sugar desired. I have not tried this yet though and didn't want to waste more expensive cocoa paste in case there was a reason to this problem that I was overlooking.
Many thanks for all your help,
Lois
Hello everybody, I'm curious if anybody has any experience with grinders to reduce the size of nibs, but not for chocolate making, but rather for brewed cacao? I'm trying to get a small uniform particle size without it turning into paste due to the high fat content.
Kinda pricey...know of any other cheaper options?
20170503_154326.jpeg - 161KB
