Forum Activity for @lailalauren

Cool! Thanks for sharing us this recipe. :D

Hello Karen,

Thanks for your email. The machine is less than 5 years but Design & Realisation has not changed the model because it is sturdy and efficient. I have indeed all the parts, but there is no manuals. Operating it is very simple. You put water inside the base so that when the pan is in it, the water is around the sides. You can either put solid chocolate inside and let it melt via the electric heating system, or put already melted chocolate at about 45 Celcius (depending on the cacao percentage). Then you put the wheel in place and start it turning. Adding the gutter-like tap helps the chocolate cool down faster. Once the temperature is down to tempering level (around 30 Celcius) you heat the water again so that it stays slightly above that level while you work with the chocolate. You can see at the end of my video how it works -Faire son chocolat - 

I bought in Montreal where my kids live. I am selling it because after 3 years in the Dominican Republic (where cacao beans are great) for work other than cacao, we are moving for one year to a place without cacao. This will be our last foreign posting. Out plan is to then start a fully fledged chocolate business on a larger scale.

More details on the machine is available at https://www.dr.ca/melters-temperers

I hope this answers your questions. Do not hesitate to ask.

Alain

Is this still available?  If so, can you tell me how old it is, and whether you have the manuals and all parts, etc.? Also, why are you selling it?  I have a small chocolate business that I would like to continue to grow, and am looking for a reliable temperer machine, an enrober/vibrating table would be a plus.

Karen/Aiken for Chocolate

Wow cool, thanks! I need to try this one, it sounds great for the family...

Currently looking for a very affordable price of kinda cream center something recipesss. Any suggestions would be higly appreciated. Thanks in advance!

I am making ganaches, filling every thing by hand on a scale.   I've seen depositing machines online but don't know much about them.  
I figured I could boil more cream than necessary, that's probably the way to go.  When I add the oil depends on the recipe but it isn't in the cream. Some flavors do go in the cream but I can compensate.  
Thank You Clay

Greg:

What are you using to fill the mold cavities? You can't have consistent dosage level if the amount going into the mold differs. And, from my research, consistently accurate dosage is incredibly important in most jurisdictions where edibles are legal.

Assuming you are making ganaches (which I infer from your question) ...

When are you adding the oil? It would seem easy to me to boil more cream than is needed and then weigh out the exact amount needed before mixing in the oil (if that's how you're doing it) before pouring it over the chocolate to mold.

I make shell molded bon bons and I'm struggling with accurate dosing from piece to piece.  There are weight variations from batch to batch, but the amount of cannabis oil I add remains constant.   I'm assuming its because moisture evaporates from the cream when I'm boiling it.  

Also, I've switched to clear distillate and I'm wondering if anyone else has.

thanks sue.

wow, this is awesome. thank you so much

Thanks for the referral Clay!

Virgilio -

Thanks for letting me know about the use of pumps, I did not know this about the smaller machines. I did take a quick look at the Selmi site and it looks like the Plus is not on offer any more (the Plus EX is). There is no indication what the One uses to transport the chocolate.

(but they are still not tabletop machines)

Is this still available?

Clay, not to contradict you but the Selmi plus I have uses a pump not an auger.

The Plus EX models are augers. Anyway... just wanted to help.

Virgilio -

Tony specifically mentioned that he was NOT interested in an auger-based machine, which the Selmis are.

Brian or Sean at Tomric can guide you with a small selmi one or plus machine. I have one with a depositing head to fill our praline molds but when needed I adjusted it to use flexible tube and deposit onto our bar molds.

Call me if you wish to discuss it.

438-837-0836

Virgil

chocoStyle.ca

Hi everyone, I am wondering if anyone knows which machine to use for grinding chocolate blocks into small granules? Thanks!

Hi Virgilio,

we would be interested in the 150kg wheel

DM At trent@naturalchocolateworks.com

Peppy Pumper

(site requires latest version of Flash Player which I did not download):

http://wahlpumps.wix.com/metering-pumps#!peppy-pumper

Contact Dave Wahl ( wahlnuts (at) msn (dot) com

There are a bunch of videos on YouTube - and Dave can talk to you about creating something for your custom mold configuration.

:: Clay

[quote="Greg Gould"]

Is this still availabe?  Whats your email?

[/quote]

It just sold a few days ago.  Sorry.

Hello, I am looking for a practical easy to clean tabletop chocolate depositor station with accurate dosage with the option to mount a custom depositor head that fit my custom molds. My ideal machine will be something similar to the below machine from Selmi:

http://shop.tomric.com/Product/A-1365/Selmi_Mold_Filling_Injection_Machine.aspx

I would like to use the depositing station for chocolate bars and and not for filling. (I am not interested in an auger based machine) with a big tank like to regular selmi machine. I need something very practical to clean and change chocolate types many times a day. I would like it to have a hopper or small tank around 10 kg or 20 lbs.

I contacted Tomric to purchase the Selmi machine as this looks like to perfect solution to me; however, Tomric mentioned to me that this is not suitable for chocolate and it could knock off the temper as this is only suitable for praline and ganache that have heating range (close to  35 -37 C or high 90's or 100 degree F) which is higher than chocolate tempering and if I disabled the heat switch the chocolate will crystallize and block the depositor head.

Does anyone happen to know about/worked with similar product or I have to go completely custom?

Thanks! 

Hi, can you please send me further details and pricing to cacao.bro1@gmail.com 

Thanks!

yup, i've searched about it tooo .:D

Wow, thanks for the info you share with us... :D

Andrea B: I was holding out hope for the Organic Nectars white chocolate. I may be more sensitive to very sweet things now being vegan, but I thought the white chocolate was very sweet. I only tried one bite - maybe I should try it again . Their milk isn't what I was looking for at all. Their price is too high as well to use in any bulk capacity.The other thing to bear in mind is that these vegan white and milk chocolates won't be "real" chocolate so they may not temper like you expect if they temper at all.If you ever find something worthwhile let me know ans I will do likewise.Andrea

ohhh yes, i love ittttttt. :D now Im following this post for answers! :D

cool, thanks! it's very interesting..

Sounds good in this thread, hmm. Any recipes to shareeee.. :D

This is very interesting...

Is this still availabe?  Whats your email?

Hello Marta,

I am physically in the Dominican Republic, but sends via US Postal Service.

The wheel is necessary to use the melter as a Tempering machine because it mixes your chocolate and more importantly, speeds-up the cooling process. This is how I used it, sometimes leaving the chocolate inside for a week. As shown on the photo, I've cut the cover to be able to let the wheel in place. No problem if you don't want the vibrating table, but the wheel is what makes it a tempering machine. The price would go down 400.

You can my process atFaire son chocolat

Where are you? Looking forward to reading you.

Where are you? I have been looking for a DR melter but I am unsure about the wheel attachment and I don't need the vibrating table. Would you be willing to sell the melter separately? Also, I am completely open to a hard sell on the wheel. What do you (or anyone else) think about it? Is it practical? DO you actually use it?

Thank you

Marta sweetsongsung@gmail.com

I am also interested in your Selmi temperer and melter. If they are still available how much are you asking. I am in Juneau, Alaska. sweetsongsung@gmail.com

Thanks

Marta

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

Hi himali! Thanks for sharing your recipe with us.. :D

Following this thread for more recipes... :D Hope you guys, post soon!!! <3

do you have a recipe to shre with us please?

I just kept on visiting your blog... :D

Nice blog. ))

Art and Science, yuupp!! <3

I used a couple of large metal egg molds - I crumpled some foil then covered the crumpled foil with more foil. Poured the syrup into the foil in the mold. 

Nice job! Now what sort of "base" did you grow these on? Did you create a hollow chocolate egg and put the solution inside? It makes sense that warmer is better. I know when my kids were littles and we were learning about crystal formation, sugar crystals had to be grown near the furnace vent. 

Disappointing crystals at room temperature- the picture on the right.

Much improved at 30º C. Wish the pictures did a better job of showing how lovely the crystals are on the left picture. I'll try to carefully chip away at the overlying crust to reveal the underlying crystals after I'm convinced it's completely dry and finished growing.