Forum Activity for @Chocolo

Adding coconut sugar to cocoa paste

Posted in: Tech Help, Tips, Tricks, Techniques

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 

updated by @Chocolo: 04/11/25 09:27:36

Uniform Cacao Grinding

Posted in: Tech Help, Tips, Tricks, Techniques

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.  

updated by @Preston Stewart: 04/11/25 09:27:36

Inventory Management

Posted in: Tech Help, Tips, Tricks, Techniques

Kinda pricey...know of any other cheaper options?

High quality boxes for sale - great savings!

Posted in: Classifieds ARCHIVE

interested but will be traveling for the next month.

hope to get back soon.

Problem cooling and or tempering

Posted in: Tech Help, Tips, Tricks, Techniques

Those look like release/separation marks, not tempering issues. From my very limited experience, they tend to pop up on larger bars made from thinner plastic.

Check out this video for more info from someone much more experienced than me12 Tempering philosophy (Chocolate Alchemy's tempering video). Around 15:26, he talks about release marks.

Problem cooling and or tempering

Posted in: Tech Help, Tips, Tricks, Techniques

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 are not medicated. I wonder is the size 6"× 3" too big for an even temper? 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 always just working with smaller molds. Is it cooling too quick? I would really appreciate any help or feedback please.

Thank you!
Juliana

updated by @Juliana Desmond: 04/11/25 09:27:36

Chocolate Equipment For Sale- Conch, Behmoor Roaster, Tempering Machine

Posted in: Classifieds ARCHIVE

Joy

My daughter is looking to start up a small commercial chocolate line. May i ask why you are selling up? Just looking for trends in the industry.

A reply would be appreciated. Thanks

Alan

 

F/S - Dedy Single Frame Guitar

Posted in: Classifieds ARCHIVE

I'm also in Calgary. Are you willing to work in cad, with a reasonable local price? 

F/S - Dedy Single Frame Guitar

Posted in: Classifieds ARCHIVE

I am in Calgary, Alberta, Canada. My price $3000 USD includes shipping.

F/S - Champion 2000 Juicer / Sylph Winnower / Premier Tilting Grinder 2 Litre / Shop Vac Micro - UK

Posted in: Classifieds ARCHIVE

Dear squidwud

Is your Equipment still available?

I'm living in France and would be interested.

Is every item working well?

Cordially

Patricia

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

No idea if this is anything like what you're looking for (dimensions? load?) but here are some: 

https://www.mcmaster.com/#round-belt-pulleys/=17g939t

updated by @mitch: 05/02/17 08:14:59

F/S - Dedy Single Frame Guitar

Posted in: Classifieds ARCHIVE

Hi. I'm interested in your guitar. Whereabouts are you located?

Need Opinions on Cooling Fridge or Tunnel

Posted in: Tech Help, Tips, Tricks, Techniques

Max:

If your tempering skills are bollocks then the fridge will not guarantee good results. However - assuming the chocolate is well-tempered, the fridge will do a great job of cooling it down so the result is its yummiest; no streaks on the backs, could reduce the number and severity of release marks (but cleanliness is one contributing factor there).

Short of a very expensive dedicated mold cooling tunnel or an Irinox cabinet, this is a great option.

:: Clay

F/S - Dedy Single Frame Guitar

Posted in: Classifieds ARCHIVE

All 4 frames  15mm, 22.5mm, 30mm, 37.5mm.  This equipment has never been used. 

$3000

updated by @Pearson: 04/07/25 13:00:14

High quality boxes for sale - great savings!

Posted in: Classifieds ARCHIVE

I am happy to add some inserts to the four layer boxes, there are several types, visible in the picture, I don't have inserts for the truffle boxes.  Please tell me what is of interest?  Thanks, Catherine

F/S Piston for cacao butter press - US$ 650

Posted in: Classifieds ARCHIVE

Used with a frame and an hydraulic jack (manual or electric) this piston allows to extract about 1 lb of cacao butter out of 3 lbs pounds of cacao liquor, depending on the beans. The piston was made for Mindo Chocolate. I have used it only 3 times with a 20 Tons jack and it works fine, and better still if you heat the piston.

I am selling because I have stopped using cacao butter in my chocolate. The whole item weight 19 Lbs.

updated by @Alek Dabo: 04/07/25 13:00:14

Need Opinions on Cooling Fridge or Tunnel

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay,

I was hoping you could help. I know you have experience with Choc 71 chocolate fridges. Before i commit to buying one. I just wanted your opinion on how effective they are. Do they guarantee no bloom / streaks on the back of the chocolate. Marks that are normally caused by the environment i.e humidity.

Any feedback would be fantastic.

Many thanks,

Max 

High quality boxes for sale - great savings!

Posted in: Classifieds ARCHIVE

are inserts included?

or box only?

Yes, Virginia, There is Such a Thing as White Chocolate

Posted in: Opinion

Hello Clay,

You really know just about everything about Chocolate & especially the law, I am really hoping that you can give me some advise to understand this. Yes, I fully understand that you have the Cocoa Butter & temper the pure FILTER COCOA BUTTER to get white chocolate. This Press for Cocoa butter is driving me crazy.

I purchased a Hydraulic Cocoa Butter Press. now I purchased it from a Chinese company, which is part of my problem. They (the manufacture) sent me TWO (2) separate videos & both of the videos used (NIBBS) everything I have read & even the sales person said it is best to use COCOA PASTE/CHOCOLATE LIQUOR. But please let me explain, the videos used (NIBBS) & I can understand why.

Video #1) They put the (NIBBS) into this White Cloth bag tied & a felt pad on top of the cloth bag full of (NIBBS). Then they put a metal Plate on top of the Felt Pad & closed the lid & started the press. The Bag & felt Pad help to filter the SOLIDS out of the oil/butter. Still leaving a little bit of the solids in with the butter/oil. A dirty Creamy White oil/butter!!

Video #2) They (the manufacturer) Didn't use nothing (NO BAG & NO FELT PAD) the put the (NIBBS) STRAIGHT into the Press Chamber. put the metal Plate on top of the (NIBBS) & turned on the press. This time a WATERY CHOCOLATE came out of the press into the collection bowl.

Video #1) looked like most of the Cocoa Butter you see. But NO WHERE as clean as WHITE CHOCOLATE!!! Video #2) looked like DARK BROWN Oil/Butter. IT MUST BE FILTERED!! I can understand that the Cloth bag & felt pad help to filter the (NIBBS) oil. But if you put Chocolate Liquor/Cocoa Paste. into a bag & felt pad. I picture a CHOCOLATE MESS. IO can not even imagine putting Cocoa Paste into the press without anything. I see a real big mess.

Please, Clay, can you explain to me on how to filter the Cocoa Butter in VIDEO #1) that looks like normal Cocoa Butter. But I keep thinking, if you use the Cocoa Paste instead of the (NIBBS) in Video #1) you are going to get the same color oil as video #2) . Please, can you explain to me on how to filter the Cocoa Butter/oil?? Thanks,

Eric

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

I am going to try 9 tooth to 30 tooth.  I extrapolated which is the only math I remember from High School as I use it often. It came out 9/27 but the choices were 25 or 30. Will share when I see how it works.

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Anyone been able to find a good source for round belting pulleys in the USA or reachable location?

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for your help, I truly appreciate it.  WOW, that is a project to build a stone grinder...can you build a few?  We all need them.

OK, I ordered the sprockets and chain and am looking forward to experimenting.  I am going to use this on the 2 liter machine that does have a tightening mechanism so I should be OK.  Guess I need to order some ear plugs too .

Please do send along the photo when you find it and stay in touch.

Kindly,

Jim Cameron

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.

I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

I used the round power twist 3/8 and it goes for about 500-600 hours in my santha 11. Is it a decent amount of time running on the same belt? I'm now upgraded myself to the V one, as I concluded according to forum members that it will work better both for santha and premier.

I will be happy to hear other options for belts too.

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Lyndon,  Can you please post the photo of the linked chain belt upgrade so I have something to look at, it does not appear to still be there?.  I am frustrated with every belt I have tried and believe the chain may be the answer.  Any information on where to get the sprockets and chain will help but the photo is paramount.  You can send it direct if you want to: bocajim1@gmail.com

Thank you

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Brad,  I'm having trouble with the powertwist belts as they crack and wear out.  I am in a warm climate and my machines get pretty hot when loaded up.  I think that is the problem so I may need to keep them cooler.  I am experimenting with the round belts but have not been able to find a good source for the round belt pulleys.

Looking at chains next.......kind of like going over a snow covered pass in Colorado....if all else fails put on chains!!  Thank you for your help, as always.

changing the belt on premier wonder grinder

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Lly,  I am still having trouble with the link belts, however, better than a standard "V" belt.  I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp.  I can make very nice belts but they are not holding up running them through "V" pulleys.  Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA.  Seriousl looking at the chain option!!

Experience With Flow Wrapper?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there!

Your ice cream seems amazing! We are located about 2 hours away from St. Paul in rural Northwest Wisconsin -- Spooner to be precise. You are welcome to come for a visit anytime.

In terms of the flow wrapper, we purchased a 320 flow wrapper. The 250 could have also worked. I wanted the extra flexibility of the larger machine. Some of our products in the future may be a little taller and I wanted a machine that could wrap that along with the small stuff. Where are you purchasing your machine from? Who is the manufacturer you are working with?

I work with packaging suppliers both domestically and in China. The manufacturer who does the very best work is Elvis at Zooly Packaging in China. He can be reached at elvis@zooly.org . Francisco Migoya recommended him and I have been extremely pleased with everything he and his team has made for us. It is not just about price.  The quality is of the highest level. They make every sort of packaging -- rigid boxes, folding cartons, bags, films, etc.... We are waiting on our first shipment of printed film for our flow wrapper. It will be here in about 2 weeks. Our film is a laminated film with a a metallic layer on the inside and a different film on the outside. It has the ability to be hermetically sealed -- which I believe is the ability to hold a gas should you wish to have gas flush.

I also work with Eugene Rivera at Quality Bags in Addison, Illinois. I get unprinted film from him. He really knows everything about film. He can advise you on the right specs for your products. He told me he makes the film for Vosges Chocolate.

Both of these suppliers are really good. Please tell them I referred you.

Glad to keep the conversation going!

Working with Tempering Machines

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Eric,

Can you advise what Chinese machine you are finding such good results from please?  I use Chinese pans and I'm very pleased with them too.  Can you supply a link please?

If you'd rather not put it on this site (there are sponsors to consider) would you mind emailing me please?  colin.green@captainchocolate.com.au

Thanks!

Colin

WTB Bar Molds and continous Tempering Machine

Posted in: Classifieds ARCHIVE

Hello,

They all are pretty much the same. You will HEATER Existing Temperature & then you have THREE (3) Separate setting for the THREE (3) types of Chocolates, from the HOTTEST #1) PURE DARK CHOCOLATE to the COLDEST #3) COCOA BUTTER/ WHITE CHOCOLATE & #2) The Middle MILK CHOCOLATE!!! They will run for 2 to 3 hours with the heater between 40 to 45 Degrees C.  Then after it is thoroughly MELTED You start the wheel & select the type of Chocolate you are Tempering. Then when it reaches the correct temperature it is ready to stop & mold!! 

The question is how much of each type of chocolate do you plan on tempering per batch?? Also you can ONLY TEMPER WHITE CHOCOLATE with WHITE or COCOA BUTTER. DARK CHOCOLATE with DARK & so forth. But how many KILOGRAMS will you be tempering per batch?? 8KG, 15KG, 30KG or more. You can get some quality Tempering Machines from www.alibaba.com. 

Do you want a bench top Tempering Machine, A Table Tempering Machine with Vibrating Table for your molds With Belt??? You can buy some real good Tempering Machines That will do almost everything for under $5,000 Dollars. You can get some Real Nice Tempering Machines with Vibrating Table for around $3,000 Dollars. But, if you are going to make the investment. get something with everything you need & big enough that you don't grow out of it in THREE (3) months. 

The ONLY problem from purchasing the equipment online or from China. Is what I found out with ONE (1) item a bought a Hydraulic Cocoa Butter Press. I had received TWO (2) separate videos of the company making Cocoa Butter with the Machine!! #1) with a White Bag & Felt Pad. & #2) They put everything in the chamber without anything. Also, they (Manufacturer) used (NIBBS) & not COCOA PASTE/Chocolate Liquor as I have always read about!!. Video #1) The oil look like a DIRTY CREAMY COLOR. Like it still needed filtered. Video #2) Looked like WATERY CHOCOLATE!!! Almost DARK BROWN in color. This NEEDED FILTERED REAL BADLY!!! Both of these were with the (NIBBS). So the Bag & Felt Pad Filtered a lot of Solids out of the oil./ Cocoa Butter.

But, I can imagine putting the COCOA PASTE/CHOCOLATE LIQUOR into the Bag & add the Felt Pad on top, then as it press the PASTE/LIQUOR being SQUEEZED THROUGH THE BAG & FELT CLOTH & MAKING A TERRIBLE MESS??? Just putting is into the CHAMBER as VIDEO #2) SHOWED without anything!! I IMAGINE A SUPER CHOCOLATE MESS!!!

I beg anyone out there, who has used a press & made cocoa Butter to please, explain the PROCESS to me?? I can understand it with the (NIBBS), but with the PASTE/LIQUOR either way I imagine a BIG MESS. Please, can anyone help me to understand this PROCESS of COCOA BUTTER & especially Filtering out the solids?? Please help me.

Eric

 

Working with Tempering Machines

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you

Working with Tempering Machines

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

I have a Chinese Tempering Machine That works real well & was in expensive. This Machine will TEMPER all types of chocolate 8KG of chocolate for only #1,210 Dollars including shipping. The ONLY DIFFERENCE that I have found was the Temperature to the Type of CHOCOLATE!! Melt your Chocolate for 2 to 3 hours from 40 to 45 Degrees C regardless of the Type of Chocolate before you turn on the wheel. Then rest your Temperature to the TYPE of Chocolate. Your machine should have THREE (3) separate Temperature Stetting!!! Each Temperature Setting is Dependent on the type of Chocolate you are making!!!  The HOTTEST is for#1) PURE DARK CHOCOLATE 31 to 32 Degrees C #2) MILK CHOCOLATE is 29 to 30 Degrees C #3) COCOA BUTTER / WHITE CHOCOLATE 27 to 28 Degrees C.

If you are adding Seed Chocolate use 20 to 30% of the amount you are making. For example my machine 6KG of Un-tempered melted chocolate, add around 1.2KG to 1.8 KG of Chips. The optimum quantity will depend on the ambient room temperature and the characteristics of your chocolate.

Let the machine run until you get the desired temperature is reached.

The chocolate will now be ready to use.

I hope this will help you. I just wish someone would or could help me understand THIS COCOA BUTTER MACHINE!!! I just picture a BIG CHOCOLATE MESS all over the place. Please, if someone knows how to use a Hydraulic COCOA BUTTER PRESS & especially with the recommended Cocoa Paste/Chocolate Liquor instead of the (NIBBS) I would be VERY, VERY GRATEFUL. Thanks,

Eric

F/S - Bean-to-Bar Chocolate Making Set - San Francisco

Posted in: Classifieds ARCHIVE

Hello,

I am hoping that you might give me some advise. I used to buy my Cocoa Butter online to make my chocolate. I now live in Ghana & purchased a COCOA FARM. Because the ways the laws are, The only way to EXPORT your products are to PROCESS all RAW COCOA BEANS here in Ghana!!! So I have bought all of the equipment to process approx 150 KG per Hour. One piece of equipment was a Hydraulic Cocoa Butter Press from China. The problem is the instruction Manual was only (4) pages & nothing about making Cocoa Butter. Please, tell me if you have ever made Cocoa Butter before?? If you have, could you please help explain the PROCESS to me?? If you need any GHANA QUALITY CHOCOLATE LIQUOR, COCOA POWDER & COCOA BUTTER once I get the process down. I can help you with TOP QUALITY GHANA PROCESSED COCOA PRODUCTS at GOOD PRICES. Please help advise me on the making of COCOA BUTTER. Thank you for your time & hopefully your assistance.

Eric

Colombian cacao and cocoa butter.

Posted in: The Cocoa Exchange (Read-Only)

Daniel,

Please tell me about how your people are making their COCOA BUTTER??? With metal screw press placed in the fire. Like the farmers here in Ghana make Palm Oil or Shea Butter/ Oil??? I know what you mean by certification. It is a THREE (3) year process & very expensive with detailed record keeping & inspection. In Ghana you MUST sell your Cocoa Beans ONLY to the Ghana Government, the CocoBod or Ghana Board of Cocoa or one of its Licensed Buying Companies. The Government FIXES the price & it is ILLEGAL to sell RAW COCOA BEANS to anyone who is not LICENSED by the CocoBod. The only EXCEPTION is if you PROCESS the Cocoa Products here in Ghana. So from making my own chocolate from a Behmor 1600. I then purchased a Cocoa Farm & all of the Equipment to PROCESS ALL FORMS of COCOA PRODUCTS & Chocolate on a medium scale level, approx 150 KG per hour. I would love to know how to list into this group, but I am still learning how to reply. But not how to add. If someone can give me some help & direction I would be very grateful. Thank you for all of your help & you are doing a good cause.

Eric

F/S: Selmi One Temperer $5000 - NY

Posted in: Classifieds ARCHIVE

I am very interested in your Selmi. Please email sweetsongsung@gmail.com

Experience With Flow Wrapper?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel,

Was this a 250mm max web width flow wrapper or 350mm one? Just curious. We are in the process of purchasing a 250mm machine & I can totally relate to your experience. 

My main question for you is sourcing custom printed multilayer (I am assuming yours is a multilayer) film.  I am also assuming your film is custom printed with the logo of your bar, nutritional/ingredient info, bar codes, etc.. Did you source that in China as well or did you go local?   I am having a devil of a time getting quotes on what I need.

I am thinking 2.5mil to 3.5mil thick PET / VMPET (metallized PET)/ LLDPE film; flexographic plate printed.   

If you an share your experience with this and give me some supplier ideas, it'll help me gauge how the estimates I am getting are falling in line.

Thanks, Daniel.

PS: Where in WI are you? We are in the Twin Cities just over the river from you

F/S- Chocolate Equipment (Bean to Bar)- Melanger, Behmor Roaster, Tempering Machine

Posted in: Classifieds ARCHIVE






updated by @JoyNovick: 04/07/25 13:00:14

Three sacks of Guatemalan Lechua for sale...

Posted in: Classifieds ARCHIVE

Hi, if still available, feel free to send an email to cacao.bro1@gmail.com - thanks

Experience With Flow Wrapper?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Eric for sharing your experience here. Hopefully, there is someone on this forum that can help you. Maybe some of the Bean to Bar people here can help you figure out this machine and process. It would be great if someone could chime in and offer some technical support to Eric here.

Eric does bring up some good points. I hired a technician who understands flow wrappers to set up our machine. I did not just plug it in and start working. The benefit of working with a domestic company is that they will have the technical support to get you through. There are companies here in the USA that sell Chinese Machines and offer the support for the machines they sell. It does come at a price though of many more thousands of dollars. For my budget, going direct was the only option and then hiring a technician to set it all up.

I also think it is important to do some research on each overseas supplier. If they won't supply you with a reference of a customer who has their machine, I would not work with them. When I was making my purchasing decision, I interviewed  US owners of different machines from different suppliers in China. The supplier I went with was the one who got the best reviews. 

F/S - Bean-to-Bar Chocolate Making Set - San Francisco

Posted in: Classifieds ARCHIVE

all items have sold, thank you all for the interest

Experience With Flow Wrapper?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

A real good Web Site for Chinese Equipment is Alibaba.com. They have a good number of companies that make equipment for the Cocoa Processing Equipment & Chocolate makers equipment at real good prices for pretty good & well built equipment. The only thing bad is the LACK of Instructions. Example I purchased the Behmor 1600 Plus that came with very detail instruction, So if you are a beginner you can pick it up very quickly. Also where I purchased it from had very detailed direction on how to work it & support. But with some of the Chinese companies. The Instruction Manual is VERY THIN. Example I used to purchase my Cocoa Butter to make Chocolate. But I had just bought a Cocoa Farm here in Ghana & wanted to start Processing Cocoa Products & of course making Chocolate. But I bought my FIRST Hydraulic Cocoa Butter Press from a Chinese company. I MUST SAY it is a VERY GOOD Machine & the PRICE was GREAT!!!! But since I have NEVER MADE COCOA BUTTER BEFORE I am TOTALLY LOST!!!. I received a FOUR (4) page instruction manual that dealt with the Press. But nothing about Cocoa Butter. I did get 2 separate videos of the press with (NIBBS). So I have a REAL GOOD Cocoa Butter Press & now I MUST try to find someone who has made Cocoa Butter to show or explain on its use. That is the ONLY problem purchasing some of the Chinese Equipment are the Support in the use of their machines.

If someone could help me learn to use my Press I would be very GRATEFUL.

Eric

Fruity Panama Beans

Posted in: The Cocoa Exchange (Read-Only)

Hello 

is it possible to have some samples to test out 

greetings

Peter