Ideas for a chocolate festival...?
Posted in: Opinion
Thanks a lot ! Loved your advice ! 
Forum Activity for @Porfyra
Ideas for a chocolate festival...?
Posted in: Opinion
I've found a food photography workshop to be really helpful. Just a basic how to use your phone or point and shoot camera.Perhaps one that has an emphasis on current trends, handmade marshmallows are popular in US, maybe demo a s'more truffle, or deconstructed s'more.Bean to bar is super trendy right now too. A workshop showing how to do so on a small/hobbyist scale.Pairings would be cool too, chocolate paired with beer or wine, local produce etc.Also a lecture about sustainability would be helpful. The difference between fair and direct trade, what to think about when sourcing ingredients, especially cocoa.These are workshops I would go to
Good luck!
Ideas for a chocolate festival...?
Posted in: Opinion
Even though I'm not a professional, after some trips to Brussels I got more into chocolate, (almost at an addiction level) its history and its science and researched the subject deeper. My country is not really known for its chocolate so I had the idea of setting up a chocolate festival for a beginning to see how it goes and help people get more into the real chocolate.
I gathered some professionals and serious hobbyists in the field and we eventually got a lot more visitors than anyone ever expected. Since then potential sponsors also contacted us, so this time I'd like to prepare something bigger, more organized and with more workshops.
We had exhibitions on how filled chocolates are made,real hot chocolate and tempering techniques for this time.
I'd really appreciate any ideas for further workshops or anything you believe would be interesting for someone to see in the next chocolate festival.
Thank you!
updated by @Porfyra: 04/21/15 14:43:14
Continuously tempering machine (tap) & custom chocolate bars?
Posted in: Classifieds ARCHIVE
The tempering machines used in the Ritter Sport shop are from a company called LCM. They are very good machines, but they are also very expensive and even the smallest size may be more capacity than you need. Ritter obviously has a lot of money to spend, so it makes sense for them to go with LCM.
If you are just starting out and you don't know your demand (you are in Cyprus), it makes sense to be a lot more conservative.
Tabletop continuous tempering machines can cost as little as 5000 ex-works and be able to temper up to 10kg per hour of chocolate (enough to make 100, 100gr bars). Floor-standing tempering machines that can temper up to 20kg per hour start at about 6900, again, ex-works.
Three smaller machines (one for milk chocolate, one for dark chocolate, and one for white chocolate) could give you the capacity to produce hundreds of bars per hour cost effectively. If you are interested, I have a relationship with FBM (Italy) that enables me to offer a 10% discount on tempering machines to ChocolateLife members.
Continuously tempering machine (tap) & custom chocolate bars?
Posted in: Classifieds ARCHIVE
I was able to find a picture online of the 'taps' - looks like any sort of automatic tempering machine could be used. So you could look at a Selmi (various sizes available) - not sure of the pricing in europe but since most are manufactured there it should be less than north america I suspect. Pomati makes various sized machines as well. Chocolate World also sells something similar to the Selmi.
Continuously tempering machine (tap) & custom chocolate bars?
Posted in: Classifieds ARCHIVE
Hi all. I have been to Ritter Sport shop in Berlin and liked their idea of making custom chocolate bars right there with the chosen ingredients of each customer. They had a chocolate tap with continuously flowing chocolate and mixed some of that with the chosen contents eg. Nuts , biscuit etc to put into a mold and then in the fridge.
I would be interested in that tap and theidea of custom chocolate. Does anyone know where I can find one of those taps and how much they would cost approx.in europe?
Thank you!!
updated by @Porfyra: 04/07/25 13:00:14
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
Glad you think they are high quality. I have already placed an order.
Thanks for the feedback guys.
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
Chef Rubber is certainly not a super market. Paul specializes in specialty items for the pastry/chocolatier market. I have never found any of his products to be less than top quality. Chef Rubber does not make the products, but distribute them is small enough quantities that yu are able to buy
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
The chocolatier I talked to said to not buy any products from supermarkets since they are inferior to the products you can obtain from wholesale distributors in the confectionary industry. Following this advice, since Chef Rubber is not carried by any of these distributors, I thought it may be less quality.
It looks as if I have no choice anyway. They are the only company that I'm aware that sells it ---- thanks for mentioning them.
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
I am curious as to what you mean by "high quality." I doubt that any vendor is going to acknowledge that his product is of other than high quality.
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
Yeah I am in the US.
Thanks for the reference, I will look into and call the company to ask about its quality. Thank you Jim.
If anyone else has any other companies that would be great! Thanks : )
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
I see that you are in the U.S., so you can find it at Chef Rubber: http://www.shopchefrubber.com/Sorbitol-Liquid-4-Liter/ . I don't know about the quality of the product.
Where to buy liquid sorbitol?
Posted in: Classifieds ARCHIVE
Where can we buy liquid sorbitol?
It has to be high quality. I checked with some main top food distributors in the area and they don't carry the item.
updated by @John E: 04/07/25 13:00:14
History of the disease witch broom in Bahia's cacao
Posted in: History of Chocolate
Crime against the cacao and chocolate in Brazil.
Watch the film "O N, ato humano deliberado" that describes the terrible attack of biological terrorists that disseminated the disease witch of broom in the cacao plantations of the State of Bahia. The film has an English legend.
The film is in:O nó Ato humano deliberado
updated by @Adeir Boida de Andrade: 04/13/15 03:11:26
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
In answer to the first question about adding warm cream to warm chocolate your desired combined temp is too much and it breaks, maybe try lowering the temp of the cream. The way I do it with 85 degree C cream onto solid room temp chocolate.
As for the reason not to boil cream, well I read this somewhere and then in my head my reasoning was that the hotter you heat cream the more the proteins denature (unravel) and then when they cool again they agregate with other proteins. And if your emulsion (ganache)is stabilised by the proteins then changing their form is likely to change their ability to stabilise the emulsion. Also practically this works very well, before when I used boiled cream, quite often I would have the ganache break, implementing the method of not boiling cream and only taking it to 85 degrees C I don't have a problem anymore.
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
Originally I was taught from Greweling's books as well. Even in class, almost every time we used white for ganache we had to beat the hell out of it with the stick blender.I can tell you, the faster you can blend the cream and chocolate the better the emulsion will be.Good luck!
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
Tom- can you tell my why you don't boil the cream? How shelf stable is the ganache if you don't boil the cream? How long does it last? Do you add preservatives?I always boil the cream, to remove as much water as possible. Higher water content=higher chance of mold and/or bacteria growth. That's how I was taught, and I never really questioned it. Any advise/knowledge shared is appreciated
Thanks!
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks, Tom, for those ideas. I had heard the trick of adding some cold milk previously but not tried it, but I will do so--when needed (as I stated earlier, I have heated some cream and beat the ganache into it).
Why do you think the heated cream (at 41C/105F) is too hot for the tempered chocolate (at 29C/84F), whereas cream at 85C/185F is not?
I am interested to hear that you do not follow the advice of tempering the chocolate when slabbing it, as I have much better luck using the method of pouring hot cream over room temp. chocolate (which, of course, if it is coming from the bag, is already in temper).
Thanks again for the help.
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
Some tips that have worked for me:1. Never boil the cream....never, just get it to about 85 degrees celcius, ganache will be much more stable2. To fix a broken ganache add a splash of cold skim milk and blend with immersion blenderAs for your issue i think your cream is just too hot for the tempered chocolate. I have never found it neccessary to use tempered chocolate since using tip 1 above. I just use finely chopped untempered chocolate and cream at 85 degC, let it sit a few minutes then blend.Hope this is useful
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the reply, which I found very interesting. Previously I had been doing what you recommend, that is, bringing the chocolate and the cream (plus flavorings) to the same temp., then mixing them. This sometimes worked, but sometimes did not. Some time ago I posted this issue on another forum, and a knowledgeable contributor wrote, "I try to never have my ganaches go under 35 degrees [95 F.] when I work them because under that temperature cacao butter sets....If you are using a chocolate that is at 55 degrees [131 F.] then your liquids can be at 28 [82 F.] ish you will have an end result in theory around 35 degrees. Other way, if your chocolate is at 35 degrees your liquids around 40 ish [104 F.], same result." As you can see, this is a different approach, and since it is what Peter Greweling recommends, I have been following it.
But because I have been having trouble (only with white chocolate) with this method, I will again try what you suggest and see what happens. Thanks again.
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
I recently attended a class that taught to melt the chocolate to around 86 and let cream cool to the same temp, and mix them at the same temp. It has worked for me. My white chocolate ganaches used to always break- an immersion blender usually brought them back together though (takes me several min.). Results have drastically improved since I started adding the cream at the same temp. I add any flavors, purees, sugar or glucose to the cream after it has been brought to a boil. Then let cool, while I heat the chocolate.Best wishes!
Ganache Separation Difficulties
Posted in: Tech Help, Tips, Tricks, Techniques
I have been experiencing separation of ganache and have sought in vain for answers. When I make ganache by pouring hot cream over chocolate, then stirring, all goes well. But when I temper the chocolate to 84-86 F. (for white) and add cream plus flavorings at 105 F., the emulsion seems to be forming, then breaks with a mass and a separate pool of yellowish liquid. An immersion blender doesn't help, nor does the food processor. The only technique that has worked is to heat several tablespoons of cream and slowly mix the broken ganache into it with a whisk. This has worked every time (so far), although the result does not have the silky texture it should have.
I use several books for making ganaches, but the technique is basically from Peter Greweling (Chocolates & Confections). He states that a slabbed ganache should always be mixed with tempered chocolate. It is his recommended temperatures that I am using. The issue has occurred when I use Valrhona's Opalys white, although sometimes that chocolate (tempered) performs perfectly and mixes without a hitch. The Valrhona bag gives 84 F. as the desired working temperature.
What could it be? Temperature is a consideration, but I am using a Thermoworks infrared thermometer and also a Thermapen to check it. I am tempering with Mycryo, which I use for small batches. The recipe I was using most recently was Greweling's "toucans" (passion fruit ganache), with the change of tempering the chocolate before mixing it with the cream and passion fruit pure (because I was going to slab the ganache).
Any help would be most appreciated.
updated by @Jim Dutton: 04/11/25 09:27:36
What is the production cost per bar of Mast Brothers chocolate?
Posted in: Opinion
As Sebastian pointed out, this kind of financial information is highly guarded. You should, however, be able to make a generic analysis. It should be pointed out that Mast Bros operation is completely different from Torres - small vs. large factory.
First, what is the price of beans? Bean to bar makers are paying higher than Fairtrade pricing so estimate around $3500/ton. Add in the cost of shipping - $400 per ton. And the cost of sugar - Organic sugar is $2/lb. These are the raw materials.
Now processing: the beans must be sorted, roasted, cracked, winnowed, ground, counched, tempered, molded and packaged. For small batch operation that might take two people, 20 hours and produce 100 lbs of chocolate. For large factory like Torres - no idea as it is a highly automated process. You will have to research the typical cost of employees in NYC.
Equipment: A small factory might have $150,000 in equipment - a large factory $2-$3M. A portion of the cost must be added in along with all the other overhead - sales, marketing, IT, wages, taxes, websites, packaging, maintenance, travel, utilities, etc. Overhead could run 500 - 1000% of the cost of the beans.
From there you can derive the cost per bar - with plenty of assumptions of course. Most of the costs are variable and controllable by the company.
Or use an industry estimate - one book on specialty food retailing said that the typical retail food cost was 35% of retail so a $8 bar would cost $2.80 to produce.
Hope that helps.
What is the production cost per bar of Mast Brothers chocolate?
Posted in: Opinion
I know what the bars sell for in the stores where with the Mast Brothers bars can go from $7.99-$13.99 but at their factory it is $7.00 per bar or 3 for $20.00.
I haven't been to Jacques Torres for a long time but their bars in retail may go from $5.00 and up depending on which bar.
Cacao Prieto plain bars sell for $10.00 in the retail shops but cheaper whole sale and each store will charge different prices. Hope this helps a bit.
What is the production cost per bar of Mast Brothers chocolate?
Posted in: Opinion
oh, i imagine they'll consider that to be a closely guarded secret...
What is the production cost per bar of Mast Brothers chocolate?
Posted in: Opinion
I am doing some market research and I am trying to find out the production cost per bar for high end boutique bean to bar chocolatiers in the NYC area such as Mast Brothers and Jacques Torres.I would appreciate any knowledge shared on this. Thank you.
updated by @Karam: 04/20/15 16:02:47
New space
Posted in: Allow Me to Introduce Myself
I may have the exact space that you are describing become available in late spring. You can view a part of it in a video that I recently posted. PM me for contact info or send email to info@emvichocolate.com
New space
Posted in: Allow Me to Introduce Myself
Adrienne,We make chocolate covered candied jalapeos, candied jalapeos and chocolate dipped marshmallows. They are all gluten free.Corey
New space
Posted in: Allow Me to Introduce Myself
Hi Corey,
Do you make plain dark chocolate bars or gluten free items?
I live in the new york city area
New space
Posted in: Allow Me to Introduce Myself
It's about that time where we are outgrowing the commercial kitchen we manufacture in right now. We're starting to look into our own space. We are trying to figure out what we need. How much space everything will take up, etc.The plan is to do manufacturing and possible have a very small retail space in the front.We have a selmi Color temperer. We bake cookies. Need cold and dry storage. Production area.We would love to hear any ideas you might have and if your semi - local to the NYC area and are willing to give a tour, that would be fantastic!Corey
updated by @Corey Meyer: 04/10/15 04:08:01
hello from french guiana
Posted in: Allow Me to Introduce Myself
I will try to find a way.Thank u Kerry for your advices.I will temper some liquor today and will observ better how it is going.
hello from french guiana
Posted in: Allow Me to Introduce Myself
Do you have a way of checking the temperature of your thermometer or perhaps using another to compare?
hello from french guiana
Posted in: Allow Me to Introduce Myself
The mixture is thick and without stirring it it woult stay (solidified) on the edge of the recipient. my thermometer is electric with a probe (sonde in french).
hello from french guiana
Posted in: Allow Me to Introduce Myself
Sounds on the surface like it should work. When you get down to 27 C - how thick is the mixture? Also how certain are you of the calibration of your thermometer?
hello from french guiana
Posted in: Allow Me to Introduce Myself
Sorry, i ate the end of the discussion:-). So after i put the recipient with the hot liquor in another with cool water until the liquor reaches 27C and put it back to hot until 31C in the tajin.Then I mould the chocolate. I keep stirring the liquor all along this process.
So?
hello from french guiana
Posted in: Allow Me to Introduce Myself
Hi Kerry I agree with you. Here is the way i do the tempering" au bain marie". I use an electris tajin to do it. I put the recipient with the chocolate liquor in it. I control the temperature until 48 C (dark chocolate) after i
hello from french guiana
Posted in: Allow Me to Introduce Myself
Drupa,
It sounds like your problem is in the tempering - it's challenging to temper in a humid environment and you may find that you continue to have problems until you can get an air conditioned space set up to temper. But in the meantime can you tell us how you are tempering your chocolate so we can help you troubleshoot?
hello from french guiana
Posted in: Allow Me to Introduce Myself
I know when I send bars I put them in an envelope or with bubble wrap but also the people who make bars know how to temper and that keeps it from melting.I don't make chocolate except for myself for fun and my tempering is not good,has to be near the cold or it gets too soft,but I would love to be able to try your bar and I know another person who would also be interested.I love being able to discover new bars and to keep on tasting and see things from a consumer point of view.I leave the chocolate making to the people who know how to do it.
hello from french guiana
Posted in: Allow Me to Introduce Myself
hello Adrienne,
I will be happy to send you a bar but i am wondering in what form it will reach to you. I have no idea yet how to do the package to travel towards you without the chocolate melt.Especially because of the problems i have mentionned in my last reply. Can someone help?
hello from french guiana
Posted in: Allow Me to Introduce Myself
Hello Angenieux,
If you are making bars this chocolate loving girl would love to be able to try a bar and buy.
I live in New York City and always looking to try new bars. I tried some bars from Australia and the two out of the
four I really liked but the bars were interesting to try and glad I did.I would also share your bars with other chocolate loving friends here.
hello from french guiana
Posted in: Allow Me to Introduce Myself
Nice to meet you olivier, I wanted to share chocolate making with members who deal with the heat and the humidity of their country, I supposed that the tempering is done in a air conditionning room, i don't have that privilege for the moment, so i tried to do the temper in the evening but my chocolate..."trs bons..." is melting too fast when i took it out of the fridge (15 min after). Obviously i miss something in the tempering process (i make only dark chocolate). I have started to plant cacao trees, do you plant also?( my name is drupa).
A bientt.
hello from french guiana
Posted in: Allow Me to Introduce Myself
Hi Angenieux,
I am in Chile so on the other side of South America but I just wanted to let you know there are members from South America. Je parle franais y tambien castellano.