Forum Activity for @Andy Ciordia

Chocolate Airbrushing Issues, Not Always Siphoning

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ruth for your thoughts. Yes I've been making sure that all holes are clear and clean. I'm trying to book some troubleshooting time but as you know breaking away from the myriad of things we do to just focus on making something work right is so..meh.

I'll check the breathing holes more and worst case maybe I'll drill them a bit bigger, then start a better comparison of those that work vs those that aren't. Such small differences.

I feel like I'm diagnosing the toffee slab issues again, lol.

Chocolate Airbrushing Issues, Not Always Siphoning

Posted in: Tech Help, Tips, Tricks, Techniques

Andy, I used to use the same brushes, but have recently changed. I'm sure you are making sure the air hole in the lid is open? I found the same situation as you-I even started to put the "bad" lids aside so I wouldn't mix them up. Have you adjusted the nozzle on the lid?

I recently bought a Badger 175 and I'm much happier with it. I think all airbrushes come with their challenges--you just have to figure out which ones bother you the least:-). I have found that if there is even a tiny amount of butter is not melted, it will clog. I tend to run my butter a bit warm to make sure it is melted. I don't worry too much about temper-it seems to temper when sprayed. The new brush also has less atomized spray so I am not breathing it or losing extra product.

Chocolate Airbrushing Issues, Not Always Siphoning

Posted in: Tech Help, Tips, Tricks, Techniques

When we began we had a lot of luck looking through this site and egullet's forums, and a few blog articles found along the way for the beginner steps to airbrushing cocoa butter & cocoa / chocolate mixes. Since we're always in operation its hard to dedicate a week to learning and troubleshooting so this has been a multi-month set of experiments and learning.

Currently all we need is broad stroke work so we ended up with a nice cheap, quiet air compressor and the quick change kit:

http://www.harborfreight.com/quick-change-airbrush-kit-93506.html

We also picked up this one but since we haven't needed anything further than bulk spray at the moment its staying in the box--

http://www.harborfreight.com/airbrush-kit-47791.html

The issue I'm running into is some of the time the cocoa butter sprays, other times it does not. Fluidity and temperatures are equal, if I change the lid from one to the other that often fixes it, sometimes the working lid works, but only if its partially unscrewed-- but that's not at all efficient. After I clean and change parts a new one rises to being a working one..

For the ones that currently don't "work" if I detach the top a bit and keep it in the fluid, I can see it get drawn up, but it never seems to make it to the top. Switch a few tops out and one ends up being happier than the rest--but they all look the same.

It's just confounding me. After use I diligently clean in scorching hot water and use the pipe cleaners to clean each and every part. So if all things seem equal, what variable am I missing?

I know these kits are in use in some rather high throughput environments so while I could discount that I'm using cheap pieces I know those here and elsewhere are using them for their broad stroke application.

Anyhow, any thoughts or gotchas that you may have found along the way would be really helpful. If this continues I might take a video of it to show off the finer points of weird behavior.

updated by @Andy Ciordia: 04/11/25 09:27:36

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Great idea. I'll let you know with photos when I get it going. I'm not sure how easy it'll be to get a ball valve in Santo Domingo. Maybe Amazon.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Yep, exactly.

You'll need to change the way you control airflow, though. My thinking was to replicate what I'm doing with my winnower, and use a pvc ball valve. So, I would hook a PVC "T" connector to the husk output of the zigzag winnower. One side would go to the dust deputy and the other would point straight up and go to a ball valve. By adjusting the valve, you'd control the airflow through the winnower.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

That's great, because I ordered the Dust Deputy fromoneida after winnowing to protect my shopvac. You're saying I should instead hook it air-tight to the husk exit, right?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks! I look forward to seeing the video.

One idea would be to hook it straight up to a vortex dust collector on a 5-gallon bucket, replacing the built-in shell collection chamber. I use one for my current winnower and can winnow 30 Kg or more before having to empty it.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

I will put a video this W.E. The good thing about this set-up is that you immediately see what falls in the husks and can adjust the air intake. So, provided you manage a fairly consistent intake of beans from the juicer or manually, the result is really good. I did 8 Kg of roasted beans in 15 min.

My only issue is that I need to stop the vaccum cleaner in order to empty the husks side and that breaks the rhythm. Not sure if/how I could do that.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

I'd love to see it in action, too! What kind of yield are you getting? Any problems with husks in the nibs or vice versa?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Looks great! I'd like to see it working if you could film it.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

By strictly following the measurement and plan from the realseeds.co.uk you'll get a perfect wooden winnower on the cheap. The wood material is attractive and the plexiglass front provides a show as well allowing to check what really happens.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

No problem--glad to help!

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Got it now. Thanks for the clarification!

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

I'm not sure what you mean by it being cut 3/4 of the way and bent. When you cut the hole in the pvc, you're left with a disk. That is then bolted to the inside of the pvc pipe blocking the bottom of the feeder pipe.

It's not bent (other than the existing curve of the disk). The drawing makes it look like the curve goes top-to-bottom, but really the curve fits into the curve of the pipe, as shown in the photo on that page.

Does that answer your question, or am I still misunderstanding?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Okay I read that post as well but couldn't figure out how the deflector sits in the tube...it looks like it's cut 3/4 of the way....is it then just bent forward?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Donny,

John talks about the deflector disk in this blog entry:

http://chocolatealchemy.com/2011/07/13/chocolate-alchemys-diy-winnower-part-2/

There's a lot of great info in all of the blog entries and comments about the winnower:

http://chocolatealchemy.com/2011/07/11/chocolate-alchemys-diy-winnower/

http://chocolatealchemy.com/2011/07/13/chocolate-alchemys-diy-winnower-part-2/

http://chocolatealchemy.com/2011/07/17/chocolate-alchemys-diy-winnower-part-3/

http://chocolatealchemy.com/2011/09/02/announcing-the-aether-winnow/

http://chocolatealchemy.com/2011/09/12/the-aether-sylph-winnower/ (this one has tuning instructions)

Ben

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay thanks for your response and side notes. I wanted to ask on this forum first as it seems more active at this time.In terms of feeding a steady supply of nibs, i was planning on mounting a cracker (crackenstein?) over top and having the nibs feed directly into the winnower.With regards to preclassifying, is this simply running the nibs through different sized screening?Regarding the baffle, i thought the triangular wood notches running down the main shaft scattered the nib and shell?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ben, I've read that thread and studies the blueprints but couldn't figure out that one part. and you're right, my question has not been answered there yet.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Donny,

As Clay mentioned, this was designed by John at Chocolate Alchemy. I started a thread over there about it when he first released the design that has a fair amount of discussion about its design and construction (although I'm not sure if your specific question is answered there yet):

http://chocolatetalk.proboards.com/thread/975/chocolate-alchemy-diy...

Ben

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Donny,

I have made that winnower a year ago and it still works well. I assume you refer to the piece of pipe you'll need to cut out and use to create a kind of convection in the supply tube? You'll just put it in-side, place look at the photo's that are placed on the site where you got it from. The system works oke for small scale, a constant supply is crucial to obtain a oke efficiency (depends a lot on the cracking of the beans).

Good luck!

Rodney

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

I noticed you posted a question on a DIY seed cleaner winnower that I posted a while ago.

If you are looking to DIY something yourself, I recommend this "visible" design where you can see what's happening, take it apart, and tweak it. I posted some thoughts about how to improve the basic design for use with winnowing cocoa in the comments to the video.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Donny -

This blueprint is from one of the early iterations of the "sylph" winnower that John Nanci over at Chocolate Alchemy designed. Have you asked on that forum?

BTW, you uploaded a very small thumbnail that's impossible to read.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has actually built this model or can tell me the function of the 1" bolt and nut and how to install, it would be much appreciated.
updated by @Donny Gagliardi: 04/11/25 09:27:36

chocolate truffle

Posted in: Tasting Notes

thanks man for all your insight you have been giving me sir. I haven't gotten the book yet but I have been looking at the callebaut tv site on key tips on different brands of choc. I'm in the process of ordering callebaut choc so I will let you know what happens.

chocolate truffle

Posted in: Tasting Notes

so true and that is what I have been doing all day today. I'm new to this but it is the same as my catering, the only way to find a good product is to try it out.

chocolate truffle

Posted in: Tasting Notes

Harold;

Asking that question is kind of like asking the general public what the best wine to drink is.

Taste your ingredients, and then pair them accordingly. Just because you buy "good quality" chocolate doesn't mean it's going to pair well with the other ingredients you use.

You want a fruity truffle, use a fruity chocolate. You want a deep rich truffle, us a deep, rich, less fruity chocolate.

sample, sample sample.

Brad

chocolate truffle

Posted in: Tasting Notes

Harold,

High Quality chocolate will really help with High Quality results.

Take a look at Callebeaut TV. It's free and they have a lot of good content.

To answer this specific questions, go to http://www.callebaut.com/uken/callebaut-tv/tutorials/the-basics-of-working-with-chocolate/choosing-the-liquidity-of-your-chocolate

this video discusses viscosity of chocolate and how it will affect your results.

Some of the differences between the chocolate chips you used and a good couveture chocolate will be the particle size, cocoa butter content, and I'm not sure what else. Essentially chocolate chips are designed to retain thier form at high heat. They can have a larger particle size because the other ingredients associated with chocolate chips i.e. flour has a much larger particle size and you wouldn't taste the texture difference.

Anyway, I'm not sure which chocolate is best. I'd play with some callebeaut or valhrona to start with.

You may also enjoy the Chocolate Apprentice blog. It is written by a lady who took the Ecole Chocolot course. It is fun to read about her expiriments, successes, and opportunties for imporovement.

Did you order the wybauw book yet?

Have a great day!

Larry

chocolate truffle

Posted in: Tasting Notes

what's the best chocolate to use when making truffles?I have been playing around with some different things and thought I could just use the Toll House Semi sweet chocolate but after I made the truffles and itsat out for a day it becomes very gritty to the bite. My logic was if I could make something taste good with the "bottom of the barrel" chocolate I could make a masterpiece with a higher grade of chocolate. can anyone help me out.

chef Harold

updated by @Chef Harold: 05/04/15 15:23:17

weird chocolate texture

Posted in: Tasting Notes

gonna have to give a lot more details of the formulation and temperatures of operation mate. my guess is that it's simply not tempered.

weird chocolate texture

Posted in: Tasting Notes

Hey everyone!

Ive been playing with different beans in my melanguer and the last batch came out after 24hrs of conching. It was all fine and dandy till it set up, it got all grainy, and crumbly. Odd I thought. I tried to melt it down, and temper it, and its still grainy... Any ideas what has happened?

CHeers

Alan

updated by @Alan Caldwell: 04/10/15 15:14:13

perservatives in chocolate

Posted in: Tasting Notes

You are absolutely right about the shelf life, to get it in stores is my vision as well one day. I'm going to check that book out today and thanks for all your insight. It was greatly appreciated. How long have you been making chocolate

perservatives in chocolate

Posted in: Tasting Notes

There are several ways to look at preservatives as there are several issues that need to be safeguarded against.It would be worth taking a look at Wybauw's book on shelf life.It discusses truffle shelf life at great length. One of the specific topics is mold inhibition through reducing the water activity. (Aw) mold needs water to grow adding some sugar variants like glucose syrup or invert sugar can reduce the water available to the mold.It also discusses hygroscopicity of different sugars, fat content and so forth.To my knowledge most chocolate bars don't have preservatives because they have such a low water activity.I have seen palm oil and other preservatives in the ingredient lists on various candies. I.e. Utah truffles.While it is frowned upon as a less pure approach to fine chocolate I'd be curious about preservative use. I would like to be able to sell in grocery stores some day. A long shelf life will e critical for that.

perservatives in chocolate

Posted in: Tasting Notes

I trying to learn a little of info on preservatives in chocolate candy bars and truffles. what's the benefit in adding preservative or not. Can anyone help me out.

updated by @Chef Harold: 05/16/15 02:20:18

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

My experience tells me that it's quite likely that you will not be able to successfully run a 60Hz machine at 50Hz.

This is a question I would ask directly of Chocovision to be perfectly sure, but

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

I was able to buy a Revolation X3210 for 220V for use outside the US, directly from Chocovision.

Anjali

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even with a Voltage converter/transformer due to differential Hz.

Revolation 2 Specs (US Version)

110/120V

350 Watts, 50Hz

Has anyone used this machine outside the US?

updated by @TheChocolateMan: 04/11/25 09:27:36

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

I have the Sinsation. It melts and tempers about 1.5 lbs. of chocolate at a time. After about 30-40 minutes I find that I need to melt a small amount of chocolate and re temper the batch because it becomes over-tempered, becoming too thick to work with. Any suggestions?

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay.

I actually did contact Chocovision and based on what I told them the thingy that warms the machine is kaput! So I am sending the machine for them to fix it.

Thank you, Clay. It is nice to be back in the chocolate-making mood. I hope you are well.

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Andre -

You've done all the right things, except I would call Chocovision and see what they can do for you. There are some electronics in your Rev 1 and it's possible, after a long period of inactivity, that something worked the first time when it was plugged back in, but then stopped working.

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Good morning, everyone. I hope you are all well.

I had not used my Rev 1 in a couple of years. Last Saturday I took it out and made a few batches of molded chocolate and the machine worked perfectly.

This Saturday it did not! Everything did what they were supposed to do, but the temperature did not kick in and the machine did not melt the chocolate - so, no tempering.

The bowl was spinning, all the lights were on...everything looked fine, just the temperature wasnt working. I unplugged the machine, reset it...and nothing.

I emailed Revolation and am waiting for a reply. In the meantime, has anyone gone through something similar that could shine a light on what may be going on?

Thank you.

updated by @Andre Costa: 04/11/25 09:27:36

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I started with. I kept it chilled for several days (which is why haven't responded findings until now) and it tasted as good as the first day . I used a 75% from Ecuador, not sure what you are using, but if a lower percentage, probably could omit the sugar. For testing, I tripled our original recipe above. By blending with the immersion blender, it keeps the cocoa butter from separating and becoming a waxy. Sorry if didn't get the metric right.

Chilled Chocolate (as tested):

15 ounces water (450 ml)

1.5 teaspons sugar (7 ml?) - if using 75% or higher, otherwise omit

6 ounces chocolate (170 gr)

If using sugar add to pot then

Bring water to boil

Remove from heat

Slowly add in chocolate

Stir till mostly disolved

Use an immersion blender and blend until smooth

Allow pot to cool

Refrigerate several hours or overnight

If using as a dessert, carefully spoon into bowl or dessert cup, otherwise reblend and pour into serving cup.

Let me know what you think/results.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I was thinking per portion. But I am beginning to think that larger quantities would be the better way to go, offering a more stable repeatable product.