Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Yes the centers are at room temperature.
I stir the chocolate while I dip but notcontinually, only something like every 3-4 minutes.
Can it be the problem?
Forum Activity for @Or M
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
What is the temp of your center? That should be at room temp or it will throw your chocolate out of temper. The other thing that comes to mind is to continually stir the chocolate you are working with so the temperature is consistent throughout the mass while you are dipping.Andrea
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,
I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.
Then I dip the centers, and when it cools I see "stripes" of bloom on all of the chocolates.
While working I always keep the chocolate above 28c and below 32c.
What may be the problem? Any advice will be appreciated.
Image attached.
Thanks!
Or
updated by @Or M: 04/11/25 09:27:36
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
If I had a set up to make a 75% chocolate that allowed me to roll refine a ~50:50 mixture of coarse liquor and sugar, then had a separate machine to refine the rest of the nibs to their final particle size, rheologically speaking, would it be worth it (i.e., would viscosity be noticeably reduced), compared to refining all on the machine capable of handling high fat refining, assuming they are made such that moisture levels in the finished chocolate are the same.
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Will the cocoa butter still be squeezed out if the paste (or the rollers) is at a lower temperature? My goal with a three roll mill is to control particle size (and stay within my budget), and refining on anything else would either lessen that control or exceed my budget. That, and I was hoping to avoid more hairy messes 
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
best case scenario is to mill your liquor fine enough separately that it doesn't need to go through the refiner, other than to act as a lubricant for your sugars.
you can certainly send coarse liquor + sugar through at 75% (making it 35%+ fat) - it's just gonna be a hairy mess. if that's the only option you have, however, it begins to look pretty attractive!
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
I don't have any plans for a 100% bar, but I wanted to use that as an extreme example. I typically do 75% bars, but it sounds like even at that fat % it would be a big mess. I know other companies are making 70--75% bars using a 3 roll refiner (using just nibs and sugar)---is the trick to getting that to work just mixing a sugar/liquor mix with the appropriate fat % and refining the remaining nibs in a different machine altogether before combining all in a conche?
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
you want to feed 100% liquor through a roller mill to reduce the particle size? if that's your question, it'd work, but it'll be terribly messy. what you'll find is that, because your liquor is high in fat - the rolls will first 'press out' about 1/2 of the butter, at which point there's sufficient friction for the rolls to grasp the solids and begin to pull them through. the degree of particle size reduction you get at this stage will be different than the degree of PSR you get at the end due to the fat continuing to be expelled.
technically it'd work, but practically it'll be a messy, sloppy, uncontrolled nightmare. i'd avoid.
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
With the fat content you mention, would it be impossible to refine a 100% (liquor only) chocolate on a 3 roll refiner, or would I just need to decrease the temperature of the paste being fed in to keep viscosity higher?
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
to mix the liquor and sugar? the hobart will do a great job. be careful to manage your fat levels (you'll want to refine at about 20-23% fat (ish) or else it'll be too 'sloppy' and not refine well). consider putting a jacket on the bowl for temperature control (water jacketed) or heat tape so you can keep the liquor melted (but not burned...)
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the feedback. I will eventually have a mill to produce liquor, so then I'd just need a big mixer to combine it with sugar. Would a large Hobart type stand mixer do the job (~50 lbs at a time) or would I just burn it out? I guess I could always mix by hand and just have one really strong forearm
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Is it required? No. However, most set ups that have a refiner configuration do it opposite of what you suggest - i.e., there is a benefit to running it first through your pre refiner ( the one with 3 rollers), and then running it through the full 5 roll refiner. The reason is that doing so creates a more even particle size distribution, and you get less fine particles, which helps with viscosity control. your nibs won't go through a refiner very efficivly, so you'd want a hammer mill or some other way of milling the nibs into a liquor, then combine that liquor with the sugar, and THEN roll refine it.
Can you skip pre=refining altogether? absolutely. you'll just end up with lower capacity and higher viscosity
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Hello, can someone tell me if it is required to pre refine nibs and sugar prior to running through a three roll refiner (e.g., one with 6 x 12 rolls)? If so, what is the desired particle size for the paste prior to feeding the refiner?
I realize there are likely many different models with differing capabilities, so I just want to know what is most common for small-ish roll refiners, assuming I'd like my final particle size to be in the neighborhood of 25 microns.
I'm considering switching, and I have a mill to pre grind the nibs, but not the granulated sugar (crystal size is 0.3 - 0.8 mm).
Thanks
updated by @Mike3: 04/11/25 09:27:36
Valrhona education in NY
Posted in: Chocolate Education
Fine chocolate education is one of the topics often discussed here, so I would like to share a news item from Valrhona Facebook page:
"We are thrilled to announce that Valrhona is opening in September 2014 a 4th Ecole du Grand Chocolat in DUMBO, Brooklyn!"
Source: https://www.facebook.com/ValrhonaUSA?fref=nf
updated by @Piotr Krzciuk: 04/09/15 16:44:49
Need some help for my new shop
Posted in: Tasting Notes
I like the idea of frappucinos.. even if there is a starbucks a block away.. cheap and easy item to offer, thanks !
Need some help for my new shop
Posted in: Tasting Notes
Hi,
I would try to differentiate a bit from the candy store. I would remove or relocate those superman and the beatles frames and add some chocolate/cacao ambientation. I would add an expresso machine and serve consistently great (fair trade) coffee. If that's a freezer... I would also make fruit shakes from frozen fruits sprinkled with cacao nibs, dark chocolate or white chocolate. You may do "frappucinos" also... Just some ideas... good luck to you!
Need some help for my new shop
Posted in: Tasting Notes
The space looks much better now. Perhaps you could add some signage showing how you can make custom bars. Or a big sign showing the flavors. I mean big enough to put across the red desk. All that frontage is being wasted. Is there a question or something you could put on a sign to draw people in?As far a bar coding your products be sure to do some homework on buying your bar codes and being sure you own them universally. This will make it easier to expand into other stores. Not having to staff all the time would really help with cash flows
Need some help for my new shop
Posted in: Tasting Notes
Hi,
I have a very small base but I moved cities so i can't really count on them, i have to build from the ground up. I was hoping the foot traffic of the candy store would give me a boost, now obviously it helps but still.. i do have limited space to work with and yes, i can use the window.
I am looking into getting a 4ft display case for truffles but will need to be crafty to fit it in there, but god are those units expensive..
the rest of the store has nothing in chocolate, apart from the regular store chocolate bars ( kit kats, etc )
Now they propose an interesting option, if I barcode everything the will make my sales, minus a kickback, for periods I have no one on site.
So right now I am trying to think about some marketing ideas to draw traffic in, i have a sidewalk sign promoting my custom chocolate bars, but its not enough I think..
Need some help for my new shop
Posted in: Tasting Notes
It takes a bit of time to build up a customer base. Did you have customers before moving? Do they know where to find you? Are you sampling? Is the rest of the store at the same price point as you? Is the rest of the store competing with you? Can you use the window? Can you make something with an aroma to draw customers to you?
Need some help for my new shop
Posted in: Tasting Notes
by the way the initial photo is before I moved in, here is a photo of what the space looks like with my stock. 
Need some help for my new shop
Posted in: Tasting Notes
hi,
I got a great opportunity, an opportunity that one just can't refuse.. I was offered space within a very well established candy store on a very busy street, were talking about a store with an average of 110 paying transactions per day and probably 3 times more individuals coming in the store.
So I rent out about 150sq ft, I do not have much display space, I have attached a photo of the space. I do not have a refrigerated display case so i am limited as far as truffles.
I moved in saturday, built up the inventory including chocolate bars, pops, 9 truffle selections, truffle pops, various dipped candies, fudges, various barks, etc
Now sales are not great so far, I know I cannot expected miracles but with the foot traffic I was expecting more, maybe I do not have the proper inventory, this is why I am posting, to seek some ideas on what I can put up for sale.
I never had a store before, the rent is great and I love the place, but sales have to go up and I feel I am missing something. One thisng I do offer is custom chocolate bars, people can bring whatever they bought in the store to me and I craft a custom, people love it but by itself it cannot support the whole operation.
I am looking for product ideas.. any suggestions even on the setup ?
any input would be greatly appreciated !
thank you
updated by @Stephane Laviolette: 04/14/15 07:27:09
% of emulsifier in dark ,milk,white chocolate
Posted in: Tasting Notes
that's a very complicated question mate - different emulsifiers do different things, and how they work is hugely dependent upon many variables. Very generally speaking, E442 at 0.4-0.6% and E476 at 0.l%-0.3%. E442 will impact something called apparent viscosity while E476's main impact is on something called yield value. If you're uncertain of what those things mean, i'd suggest you consider the more conventional E332 at 0.5%..
% of emulsifier in dark ,milk,white chocolate
Posted in: Tasting Notes
Please guide me on, in what percentage should emulsifiers E-442,476 be added ?e.g % in 1 kg of dark,milk, white compound chocalate
updated by @kamlesh s: 05/16/15 04:20:24
Help - streaks in my chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sabrina,
This is a pretty common problem that most of us have had at one time or another. There are a bunch of discussions about this here on the Chocolate Life. If you do a search for streaks, you'll find a lot of good info about how to avoid them.
Good luck!
Ben
Help - streaks in my chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there,
I've recently started making chocolate from bean and I'm struggling to get the tempering right. I am getting steaks in my chocolate and I'm not sure if it's because I am not cooling it enough or reheating it too much. Or some other reason.
I'm currently heating my milk chocolate to 46C, cooling it to 28C, (using a cool water bath, not seed chocolate) and then reheating to 30C. I've tried to cool it lower that 28C, but then it start to get too solid, and can't be molded properly, unless I heat it way over 30C.
Also, I do not get steaks in my whole batch. About 30% of the molded bars will streak, but the rest are fine. And the ones with streaks come from my early, mid and late molds, so it's not a factor of time.
Any ideas on how to resolve this would be greatly appreciated.
Thanks!
updated by @Sabrina M: 04/11/25 09:27:36
looking for a decent tempering machine ASAP
Posted in: Opinion
Hilliard 80 lbs unit on craigslist $3100
looking for a decent tempering machine ASAP
Posted in: Opinion
i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested Contact me soonest if interested lopezmariam3@gmail.com
looking for a decent tempering machine ASAP
Posted in: Opinion
Dear sabrina we offer u best price and new machine 15 kgs plus warranty think about us regards
looking for a decent tempering machine ASAP
Posted in: Opinion
Thanks Larry
Sorry I have not responded sooner, a few life delays occurred in the last month.
To answer your question, I plan to create truffles a variety of fillings for now.
I'm hoping to make at least a 100 a day at the moment. I'm in the process of sourcing chocolate , in particular Guittard.
Your suggestions are greatly appreciated.
looking for a decent tempering machine ASAP
Posted in: Opinion
Hi
After re-thinking and researching different types of tempering machines, any thoughts on the Chocovision Revolation X3210 (Rev X) ? I'm also interested in refurbished or used machines anyone know of the Chocolatetemperingmachines.com ? Are they a reliable company online?
I really would appreciate any suggestions you may have for starting with the right tempering machine for my small business, I'm very much a beginner!
Thank you
looking for a decent tempering machine ASAP
Posted in: Opinion
Levi,
I apologize for the delay. I spent last week out camping with the boy scouts. I'm just now getting back in the swing of things.
The classifieds section of this site is probably your best bet on getting a less expensive but high quality enrober. I'm not fond of the chocovision enrober. Yes, even with buying the whole setup new, they don't havea good way to get chocolates off the belt yet. i.e. paper take off belt. Nor does their machine havea blower or detailer. I spoke to one of their guys last spring about posting a video of the machine in action. - it was 'coming' but still isn't on their site yet.
I don't have an enrober yet, but through learning on TheChocolateLife and a training session with an amazing local chocolatier, I've learned that it will be remarkably valuable.
I've toyed with the idea of building an enrober to fit our Rev 3210, but I think the problem would become running out of chocolate too quickly. Even with a holey baffle. Besides, that may not be worth reinventing the wheel.
Perfect Equipment and Bakon have some smaller machines. They come up used on here every so often. Clay is a distributor for FBM machines. He can get you pricing on their smaller equipment. From what I recall, they are priced right in there with Perfect and Bakon's entry level machines, but offer continuous tempering.
As far as mobility goes, could a machine that would roll up a ramp and onto a box truck be deemed mobile? or is this a carry up the stairs and around corners kind of mobile?
There was another true table top machine, but I cannot remember the brand. Hmmm.
I looked into mixing and matching brands of equipment. However I was encouraged to keep things simple by staying with one brand. This would reduce the number of areas for difficulty and reduce the troubleshooting challenges.
Welcome to TheChocolateLife
looking for a decent tempering machine ASAP
Posted in: Opinion
Hi Larry,
I'm new to this forum and pretty new to the chocolate world. I just purchased the Revolution Delta and am looking for an enrober to go with it [a local Chocolate 'maker' advised me to purchase the Revolution). From the limited research I've done online, I have not been successful in finding a "small" enrober that would work with the Revolution Delta. I was wondering whether you can provide some advice where I can pick up an enrober similar to Chocovison's version (the enrober by Chocovision will not work with the Revolution (link to Chocovision enrober: http://www.chocovision.com/index.php?cPath=37&id=384&name=E... ). I'm not limited to the Revolution, it's just that I need a tempering machine that's somewhat mobile..
Feel free to message me directly: levi@jcrafts.org
Looking forward to hearing from you,
Levi
looking for a decent tempering machine ASAP
Posted in: Opinion
Maroun:
I have to counsel you again here on the way you represent your machines and business. You have a particular type of batch tempering machine - one with a wheel. You do not have the best machine for all startup businesses.
:: Clay
looking for a decent tempering machine ASAP
Posted in: Opinion
Maroun:
Your English here is not correct. Your recommendation to Sabrina is just that, a recommendation - it is not that she "must" buy from you the machine you advise her on. Also, other people in the future may be interested in what you recommend to Sabrina, so I would appreciate your keeping the answers public - and not asking members to email you privately.
:: Clay
looking for a decent tempering machine ASAP
Posted in: Opinion
Hi Larry, If the Little Dipper is still available could you please contact me at melanieparkcity@msn.com. Thanks!
looking for a decent tempering machine ASAP
Posted in: Opinion
Those prices are especially for chocolate life .com
looking for a decent tempering machine ASAP
Posted in: Opinion
Dear sabrina I have the best machine for startup business and lowest price you could start with 15 kgs with agitator as semi automatic one and can be used for tempering and moulding and neef separate vibrator to remove bubbles and latet you could buy 30 kgs with enrober if you start with me will support you by best price you will never find it no where I found more than 100 small businesses worldwide for the vibrator and moulder 15 kgs will cost you 2600 plus 700 usd warranted and free shipping door to nearest airport new one if need 30 kgs with vibrator onboard 4000 fob new ine also two years warranty market p r ice 7500 usd reply me within this week if u r Interested regards
looking for a decent tempering machine ASAP
Posted in: Opinion
Hi Sabrina,
You might want to try Andy Greenberg" at unionstandard@unionmachinery.com
They usually specialize in larger usedequipment, but may have some smaller items around.
Good Luck,
John R.
looking for a decent tempering machine ASAP
Posted in: Opinion
send me your email to advice you which machine you must buy and will link you to picture dessertshouse@live.com