Forum Activity for @Sebastian

It'll be most effective if you use fluid lecithin, and added at the beginning of your conch cycle.

HI Everyone.I have a question regarding soylecithin. I know that it is a thinning agent and is used very less amount around 1% but want to know in what state it is used in chocolate liquid or powder form?

Sure, give me Admin rights. I don't have much time available, but maybe I can do a little for the group.

There is already a group called The Science of Chocolate. I think it makes sense if everything get posted there (updates get listed in the Activity list). If you like I can give you some admin rights in the group that you can use to help members more aware of what's going on and we can send general emails to all members about the groups.

One a more prosaic note, if you can help me find a sponsor for the group we can share the revenue.

Clay,

Would you be able to add a new category called "Science"? This would be a place to discuss all of the scientific aspects of cacao and chocolate such as biochemistry etc.

Rotovaps are certainly one way to do it, and you can often find used ones on eBay for a lot less than the new list price.

Another way is to simply macerate (soak) measured amounts of material in measured amounts of solvents for measured amounts of time (for repeatability) - then filter off the material (e.g., grated endive). As long as the solvents are edible you should not have any issues. You may find that a water extraction is useless, for example, but that alcohol pulls out interesting flavors. You can also play with techniques to prepare the material. You could chop the endive with a knife or shred with a microplane grater.

This bad boy (see link below) from PolyScience costs over $9k, but if you are going to make extractions on any regular basis, and you have the budget, you might want to take a look at it. I've been lusting after it for a while now. If things come together with a project I'm working on, I hope to be able to grab one this fall.

Rotary Vacuum Evaporator

No, I haven't tried a tincture yet. I did make a compound, but that was very sweet.

I will try to find out how to make a tincture and see where that takes me.

Thanks for the idea.

Have you tried making extracts/tinctures?

I know that some companies are doing three extractions (water, alcohol, and oil) of some flavorings and then combing them. The result is stronger and more complex than when using the food on its own.

Hello,

I have the following problem:

For months now, I have my mind set on making a chocolate with a Belgian endives filling.

I have made about 10 varied attempts so far andI cannot get it right.

Several pralines gavenice results, but one could not distinguish the Belgian endives, even though a lot of these vegetables went into the filling.

I tried complicated and very simple, but even in a plain white chocolate ganache, the vanilla in the white chocolate overpowered the endive-flavour.

I cannot get the taste of the endives strong enough so that isdistinctive enough.

Can anyone help me, give me any ideas, suggestions,...please?

Or do you know of an interesting foorpairing element that could lead me in the right direction?

Your ideas are very much appreciated.

Thanks

Greatly appreciated. It's all a bit new to me at this stage, but I'm gradually getting there - thanks largely to people like yourself. Thanks again.

My room temp changes a lot depending on weather (not ideal). Once the chocs are out of the fridge, the room can be anywhere between 15-24C. If it gets warmer than that, I turn on the AC. If the AC can't bring the temp down below 24C, it is officially to hot to make chocolates (which happens a bit during summer).

I don't know the scientific benefits of one method over another, but I have used both methods (well, a room at 18-22C rather than a fridge) and both worked fine.

Thanks for the reply, it is greatly appreciated. In response to your reply, I can definitely keep the room I'm working in between 17-19 degrees with our homes heating system - thankfully. I've done two chocolate courses and both used different methods for setting the chocolate. One was at the method I've been using which is to have a cabinet/fridge set at 20-22C, with milk taking 24 hours and dark 12 hours to set. The other school used a blast chilling method which required the chocolate to be placed in a fridge set at 3-4C and removed once set and placed at room temperature to settle. I guess my question then is, why wouldn't this method be adopted by the mainstream, as it clearly allows for more production?

Also, what's the approximate temperature of your room once you take your chocolates from the fridge? Or does it change?

Any help is greatly appreciated.

Hopefully you're not trying to do your tempering/moulding in a room that is 4C though - that could be interesting

I often set my chocolate in a conventional fridge (I'm in Australia too). The trick is to take it out once set and not leave it in there too long. So I don't reckon a room temp of 4C would be any problem.

Hi guys, I've been using a Kitchener wine fridge to set my chocolate over the summer months and it's worked great. Although the room can get up to 28Celsius (82Farheneit), the fridge has been keeping itself at the desired 20C (68F). However, now that it's winter (I'm in Australia), the temperatures are beginning to drop. My Kitchener wine fridge does not have a heating element to it, so it is now simply adopting the temperature of the room, which isn't getting above 15C (59F).

Can any one see that there would be a problem with the temperature of the fridge not reaching the desired 20C? Obviously there is no humidity to worry about, but once we really get into winter the room will get into the 5C (41F) and below territory.

Any help is greatly appreciated.

Clayton

Okay I understand.

Thanks for the insight!

To follow on with what Sebastian has said, there is no "one, true" temperature for dark chocolate, one for milk chocolate, and one or white chocolate. Every chocolate will have its own set of working temperatures ... but those may change depending on the ambient temperature and humidity and the method of tempering being used. In large industrial processing situations they can control these variables very closely, but in the average small chocolate kitchen it's a different story.

In my experience, there is no substitute for being able to hand temper and to know what tempered chocolate looks like and how it behaves. You use that experience to help you arrive at the temperatures that work for you.

The answer is 'it depends' 8-) there's a great deal here posted already on tempering, so i'll not rehash that - you'll need to do some digging here to find it. But suffice it to say that due to differences in cocoa butter compositions (not all cocoa butters are equal), and the influence of other soft fats (milk fat, nut fats, emulsifiers, etc), and 'degree of temper' - you're going to end up with a range. Very sophisticated operations have the ability to control their raw materials streams and the knowledge to narrow down that range quite a bit, but for the average joe, that's just not necessary

I read about tempering in different resources and I see different temperatures stated.

For dark chocolate, some online articles say melt to 55c, others 45c.
The book I read "Chocolates & Confections" say 50c.

Why are the differences? What are the true temperatures for dark, milk and white?

Thanks!

You need to begin with cocoa liquor, and partially defat it somehow (most use high pressure hydraulic presses). That resluts in a very hard wheel of mostly cocoa solids that needs to be ground up into a powder. Adding cocoa butter back sort of defeats the purpose of taking it out in the first place. adding liquid sweeteners to chocolate is always a hard thing to do. adding a liquid sweetener to defatted cocoa powder - depending on how defatted it really is - can be much easier (think chocolate syrup)

What are your thoughts aboutmaking chocolate from cacao powder + cocoa butter + liquid sweetener?

What is the resulting quality of chocolate?
Does it require grinding or conching?
Can you layout or direct me to a basic recipe for ratios of powder-butter-sweetener?

Thanks!

sorry for the delay I just saw this message. The machine they quoted me was a lab scale bean to bar.

Without revealing the price of the machines, can you provide links to pages where the equipment that has been quoted to you can be seen for us to evaluate?

Semira -

I have seen quotes of US$500,000 to over US$1,000,000 for complete lines from European manufacturers for production in this daily amount.

On the other hand, I have seen workshops with 500kg/day production where the investment in equipment is under $300,000 - so we're talking a lot more than a couple of thousands of dollars.

The quote was from Duyvis. They told me they acquired the company about two months ago. I am sure the price will be higher now than just from a manufacturer from Brazil. I have tried to do as much research but the sizes are much more smaller. I don't mind paying a couple of grands more for a good machinery. My plan is to supply our local pastry chefs, artisan chocolatiers, ptisseries, restaurants, caterers and hotels a premium line of single origin and blended chocolates. In the mean while I could set up my chocolate shop.

JAF Inox is a Brazilian company that was recently purchased by Duyvis-Wiener, as Sebastian pointed out.

One of the things that this has done is to increase the price of the machines significantly, at least outside of Brazil - the other thing it has done is extended the delivery times as well.

There are many ways to produce chocolate in the 300-500kg per day range you mention. There are big differences in price as well as the amount of integration (materials handling) that is and can be done. So, Sebastian is right - we need to know more about what you want to do, the equipment you are looking at, and your budget, to be able to offer more informed opinions.

I've never used them, but they appear to have been purchased by Duyvis, which is a very well established company i've used for decades. if you post the specific pieces of equipment you're looking at and what you'd like them to do, we could perhaps comment in greater detail.

Hello everyone, This is my first post after months of following the site. I am interested in opening a Bean to Bar chocolate company and I would like to know if anyone has used Jafinox bean to bar machinery? I'm looking to produce about 300 kg to 500kg chocolate a day.

TIA

I think that'd result in something very different than conventional alkalized cocoa powder as you know it today.

Thank you for your reply SeBastian,

I think if I want to make my own natural chocolate to dutched chocolate. I will just need to add 3 tablespoonsunsweetened cocoa powderplus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa. Am I correct?

The details of how to perform alkalization, my friend, i'm afraid are going to be closely guarded trade secrets. Essentially it involves soluabilizing an alkalization agent in the presence of cocoa solids, variables include the alkali, concentration, time, temperature, state of the cocoa at the time of alkalization, pressure, moisture content, atmosphere, etc.

Be careful should you attempt this, as alkali can cause severe chemical burns if not handled properly or not effectively neutralized.

Most people prefer alkalized powder in their beverages over natural powder.

I know that the 2 main ingredients for dutching are Chocolate, alkalizingagent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and how to perform such process on chocolate* or just simply add a small portion of a alkalizing agent to chocolate during pressing stage? And will dutchingchocolate powder taste better as instant hot chocolate drink vs natural chocolate powder?

Thank you in advance!

Siham,

unfortunatly I am not so experienced with batch tempering machines. I work in a company that can produce continuous tempering machines.

The main difference is that heating and cooling (in one word: tempering chocolate) are made contemporary, in a continuous temperer. While in a batch temperer you have to melt and then temper. For what I know (because till 2003 we used to produce one batch tempering unit), you have to use the tempered chocolate in a determined time to be able not to loose the tempering curve. While in conotuous system, chocolate that is not used go back into the melting bowl and it is heated again.

Batch tempering machine are, in general, less expansive than continuous. I am not sure this difference in price is kept if you start considering the enrobing features too.

Again, everything depends on you. Your production (continuous temperer are more productive) but budget too.

Giuseppe

Hi Giuseppe,

I would like to purchase my first tempering machine to use at home for molds and enrobing.

A batch machine that is big enough to shell 4-8 molds/ batch.

I am thinking of chocovision rev 2 1.5 lb capacity or ACMC tabletop 6 lb capacity. A big difference in the capacity for almost the same price. Also, I am not sure if I should start with chocovision mini or rev 1, same capacity of rev 2 for half the price!

Thanks,

Siham

Hi Siham,

the question is not which is the right tempering machine size but what are you planning to do. I mean: kind of product and/or productivity.

Every machine has its own price, for sure, but, if you want a continuous tempering machine you will find useful also the accessories that allow a good range of products. Normally the bigger is the machine the easier is to add new accessories. Furthermore different capcacity (machine size) different production rate.

I would say, first of all, do you want a continuous tempering machine or a batch machine?

Then: variaty of products (example:molding and enorbing / bars and pralines), and how many products and chocolate per day or month.

Giuseppe

Thank you so much Ben, I will read through the links to learn more before buying.

Siham

Hi Siham. There are several discussions on this forum discussing tempering machines and people's opinions of them. I'm linking a couple of them below, but there are many more that you can search for.

-Ben

http://www.thechocolatelife.com/forum/topics/chocovision-x3210-or-delta-good-for-bean-to-bar

http://www.thechocolatelife.com/forum/topics/which-tempering-machine-to-purchase-fbm-gami-selmi-or-wheel-type

http://www.thechocolatelife.com/forum/topics/1978963:Topic:14103

Hi everyone,

I am looking for a small - med size tempering machine, any advice!

Thanks,

Siham

ADM's chocolate business for sale, again. This time they mean it 8-)

http://www.reuters.com/article/2014/04/15/us-adm-cocoa-deals-idUSBREA3E1ZK20140415

Actually, they meant it last time as well, but ADM was hoping to purchase a large grain business based in Australia, and the sale of the cocoa/chocolate business was meant to fund that. Australia decided they didn't want a non-aussie owner of that large of a business, so the deal fell through, creating a bit of an embarrassing scenario as they could no longer sell the unit, but already had announced the intent to do so. I'm guessing employee engagement's not at an all time high at those facilities. I suspect that including the cocoa elements in a sale - which is almost certainly going to have Cargill as the buyer - creates very difficult regulatory issues, so ADM's kept the more profitable cocoa sector and is peeling off their chocolate business, including the almost entirely empty (thanks to the BC outsourcing deal), but brand spankin' new, hazelton facility.

Hi everyone,

My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that could go in the freezer. Could anyone help me with this, please?