Crevices in panned product
Posted in: Tech Help, Tips, Tricks, Techniques
Please post it here. Others would like to learn from it.
Forum Activity for @Ruth Atkinson Kendrick
Posted in: Tech Help, Tips, Tricks, Techniques
Crevices in panned product
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Colin,
pls me advise your e-mail address and I will send you info on the panning
problem.
Cheers
Marc
Crevices in panned product
Posted in: Tech Help, Tips, Tricks, Techniques
I am going NUTS with a problem that I am hoping someone can assist with please.
I pan chocolate products and in some uneven products like some "crinkled" berries (eg raisins or dried cherries) I have a really bad problem - especially with dark chocolate.
The chocolate adhers to the product OK but in the "valleys" (crevices) of the center it will not "set". By "set" I suspect I mean "temper". It stays liquid yet on the "ridges" it goes hard.
As a result the liquid chocolate falls out of the crevices and I get deep holes. One would think that softening the chocolate would soften the ridges and the holes would close up but this does not happen.
In some products, leaving it to turn for a long time does eventually smooth out the job. But in others it just causes damage. Eg freeze dried strawberries start to break up.
I suspect strongly that the vibration in panning tempeers the chocolate on the ridges but the chocolate in the hollows does not temper - hence it falls out.
Does anyone have any thoughts please? This is giving me real grief and wasting a ton of time.
I do NOT temper before adding chocolate to the pan. I have researched this quite well and advice on this website and other places say "don't temper".
Thanks so much in eager anticipation.
Colin
updated by @Colin Green: 04/11/25 09:27:36
Pate De Fruit shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks very much Cheryl, would you believe the one that gave me the biggest problem was Elderberry! Had such a wonderful woodland flavour though .
Pate De Fruit shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also much easier when the weather was warm. These were apricot and apple combinations. We made one batch using elderberries and apple which did not like the granulated sugar and became sticky. I have used dextrose on these as it absorbs the moisture and it seems to be going ok so far. I think letting them dry for long enough before you package is very important. Im not an expert though.
Pate De Fruit shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.
I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.
Can anyone point me in the right direction?
I am also having tremendous trouble locating caramel cello wrappers in the UK and can find Niege Decor but not granulated coating sugar, i'd be very glad if anyone can assist.
Many thanks, Sally.
updated by @Sally Cook: 04/11/25 09:27:36
Going to the Chicago show next week?
Posted in: Travels & Adventures
Hello, I'm new to The Chocolate Life, and am a new chocolatier in West Michigan. I am sure some of you will be going to the trade show in Chicago next week. I wanted to know what you are anticipating to see/learn? I am especially excited to find creative packaging. I am also hoping to find a supplier who carries direct trade couverture.I'll be taking a few seminars on Monday and Tuesday, thought it would be fun to get to know some of you if you will be there as well?I was also wondering if there would be any interest to get a group together to meet, socialize, share ideas and networking? Thanks!
updated by @Ashley2: 04/16/15 18:57:33
Healthy Chocolate
Posted in: Self Promotion / Spam
This discussion has been closed and the link removed because the link is to an MLM company/product.
Healthy Chocolate
Posted in: Self Promotion / Spam
Yep I could certainly use a nap.From your original post I expected the site to discuss some health aspects of chocolate but was disappointed that it was more of an advertisement to drive traffic to a distributor's site of this chocolate. I flipped through several pages of the site and did not find discussion about chocolate rather fou d that chocolate was the medium for delivering other healthful ingredients.To be honest I got a big kick out of Brad's reply. Sarcasm or no it made me smile.There is plenty to share about chocolate on here. For example here is a link about some specific health benefits of cacao (chocolate) http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx There is a classifieds section for advertising.Beyond that this website is a treasure filled with information on the tricky treat we love. Chocolate.
Healthy Chocolate
Posted in: Self Promotion / Spam
Wow. How sarcastic. Someone needs a nap or something.
Healthy Chocolate
Posted in: Self Promotion / Spam
I need some too!I checked out their website and was dissapointed. Their super truffle is turbo charged with cod oil. Granted its processed in their careful manner but as far as relevance to the health benefits of the chocolate they didn't go into it.
Their chocolate seems to be a plain Jane chocolate from Italy. (Plain Jane because it has vanilla extract.)I'll pass on their chocolate but Brad if your chocolate will walk my dog and paint my fence ill start driving to your shops tonight. 
Healthy Chocolate
Posted in: Self Promotion / Spam
...and heal bones, increase sex drive, promote fertility, paint your fence, wash your clothes, walk your dog, and even pick winning lottery numbers for you!
WOW WOW WOW
i GOTTA GET ME SOME!!!
Healthy Chocolate
Posted in: Self Promotion / Spam
I have made the most amazing discovery. Chocolate that can heal. There is chocolate that can help you lose weight, relive stress, and much more. Check it out at [ Editor note: link removed because it promotes a MLM product, company, service. ]
updated by @Carolyn Wright: 04/09/15 07:25:47
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Larry, Ben & Russ, I have had good results with adding chocolate from my Stone grinder at around 110 F, then setting the machine down to 82F, then setting temp up to 90 F for a finished temper. Great results so far...
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I use the rev delta and have yet to seed my chocolate. I use the temper 2 setting (brings the chocolate down to 85 and then ramps back to 88.7). Pretty much perfect every time. Have you tried a batch without seeding? If so what were your results?
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi James. Larry's right. You don't necessarily have to use seed chocolate in the x3210 or Delta, but it does make things go a lot quicker. When I do test batches, I just melt to 108, cool to 82 or 83 and then warm to 89 or 90. I'll usually let it run at 89 or 90 for 10 minutes or so to make sure that it's all the same temperature. After that, I'll test and it's usually in temper at that point. If not, I'll just let it run for a few more minutes.
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
While I've never made chocolate from beans I don't see why you would need seed. Yes the revolation machines are made for seeding but type V crystals can be a product of time temp and agitation. I'd just melt your chocolate then bring it down in temp as low as it will go. I know the bowl won't turn below a certain temp but cooling the chocolate will give you many forms of cocoa butter crystals. (Like tempering on a slab). Then heat the chocolate to 89 or 90 to melt the type I - IV crystals. Then viola your chocolate is tempered.Check out this link. http://chocolatealchemy.com/illustrated-tempering/
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Excuse me Clay this should have been in Tech help.
So what I have gleaned from the sight is: if using a stone grinder (melanger) and have chocolate in a liquid state poured into the Chocovision X3210 I need to use seed chocolate. That seed chocolate would be from a previous batch that I could hand temper. Any TIPS would still be appreciated and ratios of how much seed to a batch of 3lbs of chocolate...
Chocovision X3210 Tempering without Seed chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Who has used the X3210 or Delta Tempering machine without using Seed chocolate?
I searched the sight and didn't get any detailed info on a method.
Please share with us your methods in detail! Thanks, James
updated by @James Strong: 04/11/25 09:27:36
Chocolate machinery in Ecuador or peru
Posted in: Uncategorized
If anyone has any sources for preferably small scale production, and even used equipment I would be very appreciative of input.
Thanks!
updated by @Josh Nise: 04/11/15 18:25:31
Contract Manufacturing!
Posted in: Classifieds ARCHIVE
Hi Samantha,
Send me a message. We have an enrober and use mostly organic ingredients in our production. I look forward to hearing from you,
Daniel
Contract Manufacturing!
Posted in: Classifieds ARCHIVE
Hi!
I'm in need of an organic certified chocolatier with enrobing capabilities.
If anyone can lead me in the right direction that would be great!
Thanks!
updated by @Samantha Ross: 04/07/25 13:00:14
Tempering machine needed in India
Posted in: Classifieds ARCHIVE
Hi Lea,
Would appreciate to know what machine have you purchased and its performance? Thanks in advance for your reply.
Ernesto
Tempering machine needed in India
Posted in: Classifieds ARCHIVE
Thanks for the tip! We have settled for a machine now.
Tempering machine needed in India
Posted in: Classifieds ARCHIVE
Lea, You can check the website makechocolates.com. You can find all the stuff you need here.
Tempering machine needed in India
Posted in: Classifieds ARCHIVE
Hi,
I know this has been covered plenty of times but I'd still appreciate your help.
We are looking for a tempering machine in India. Volumes are not too big, we produce around 25 kg per day. However, we need to change couvertures quite often. We look for a sustainable machine with possibly a dealer in India. That would allow us to get services and repair here. Moreover, we need the machine very soon.
Can anyone recommend a machine to me?
Thanks a lot in advance,
Lea
updated by @Lea3: 04/07/25 13:00:14
Custom molds
Posted in: Tasting Notes
Thanks for explaining the differences Brad. Your right about expensive! I was getting quotes of $5,000 +... yikes! I like your suggestion as I need my Oompa Loompas for future work!
I am going to try and see what I come up with. Definitely I see a challenge.
Cheers!
Custom molds
Posted in: Tasting Notes
1/4 inch in size eh? Hmmm.... Thermoformed mold probably won't work for you. Essentially what thermoformed mold is a sheet of heavy plastic laid over top of a "negative" of the mold, heated almost to melting point, and then sucked down on to the negative by vacuum pressure. The detail is nowhere near the clarity of polycarbonate, and is certainly not going to get you the 1/4 inch inclusion squares you want.
Polycarbonate molds are essentially little pellets of plastic that are melted and then forced into a metalmold shape under intense pressure and heat. The plastic cools and then the mold is popped open to let out the molded shape - which is usually very hard and clear (some are white). A machine that could handle a 2 foot sized mold would be huge. I'm sure they are out there, but holy cow your molds will be expensive. Prepare to sell off your first born for those bad boys!
My suggestion would be to create a negative out of wood, or molding clay, or something like that, and then use silicone. You can then make your own. There are lots of videos online to do that, and most cities have craft stores where silicone molding supplies are sold.
Hope that helps.
Custom molds
Posted in: Tasting Notes
Thanks for your reply Brad. I appreciate it! I'll check it out. Do you know if there is a big difference in terms of the material used? I am actually looking to create small cavities or inclusions within the large mold that will be approx. 1/4 inch square in size so you can imagine just how many cavities it would hold. Thanks again.
Go Flames Go!
Custom molds
Posted in: Tasting Notes
That's pretty big for polycarbonate - essentially the dimensions of a full sized sheet pan. You might want to consider a thermoformed mold and the use a sheetpan to help stabilize it.
Custom molds
Posted in: Tasting Notes
Hello everyone including all lurkers!
I saw the Micelli polycarb molds advertised on the Chocolate Life but I am looking for a much larger industrial mold. I am looking for a mold that is 24" x 16". Anyone have any suggestions on who to contact for this size of mold?
Your help is much appreciated!
Thank you.
Jeffray D. Gardner
Marsatta Chocolate
updated by @Jeffray D. Gardner: 04/12/15 03:47:48
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Heat to 115 F to break the seed crystals and then re-seed with tempered chocolate and bring to temper again. Should work.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Yes you can retemper the chocolate that has bloomed.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Interesting. Thanks Brad. I'll experiment with all your suggestions. 
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
I instruct my staff to take all of the chocolate they temper to 120, just to be safe, and make up for potential discrepencies in thermometer readings. 120 won't hurt any chocolate at all, in fact during processing, the temperature often gets MUCH higher -closer to the 130's.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Ah, okay. excellent. Thanks for the numbers! Again, thank you Ben and Ruth for your help. Much appreciated.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
I also use EGuittard. I take the 55 or 61 to 118, 38 or 41 to 115 and the 31 or 35 to about 112. If it is "new" chocolate and not been used, I might not take it that high, but with bad crystals, you need to.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the reply Ruth. I'm using primarily E. Guttard chocolate. I'm working with: Milk, white and Dark (55-72% Blends). So, going up to 118 won't be too hot for the chocolate?
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Depending on which chocolate, I would probably take it to at least 118 if it has bad crystals. That way, you will be sure and melt them all out.
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Glad to help! 
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Cool. Thanks! Yay for saving thought-to-be-lost chocolate!
Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, Techniques
Yep, just temper it like you would normally.