Cherub:
What are you currently doing (process), and when you say it fails, what does that mean?
In theory, there should be no problem in re-tempering, assuming that you are getting a good temper in the first place.
Hello,
does anyone tried to re-temper chocolate over and over again in chocovision delta machine? I'm trying and failing to do it properly. Maybe anyone has success?
Thank you.
For molded items mix up some plaster of paris, pour into your molds then paint them after they have dried.
Thank you Olivier, will try to search.
Hi,
I am not sure it will help you a lot but for fake food products I'd look at Japanese companies as there it is extensively used. There it is called: sampuru ( ) ... they use the English word "sample" but turn it Japanese
Here is a website that might help you: http://fake-food.net/
Good luck.
Hi,
I need to create window display with chocolate products and I'm trying to find suitable materials. It is quite warm and summer heat will melt everything if it is real product. It should look good, real and keep the shape and do not change the appearance orcolours...Any advice/recommendation on what I can use to make and display my product? I tried searching faux chocolate products (a la sushi for display) and could not find anything good. Thank you.
I would like to carry the 18 flavors of Kit Kats from Japan in my store but I am having a difficult time finding a distributor that can help nor is Nestle quick to respond.
Any suggestions?
hello everyone
Although I have been to peru many times next spring will be the 1st time I am going to an area called Tarapoto which is just one of many areas exploding into the growing of cacao plants.
The cacao tree first originated in the amazon and many hundreds of years ago when the 1st Europeans came to the area, they took samples back to Europe and this is why they can be found in many different places throughout the world.
Recently many international agencies have been encouraging the farmers of Peru who were growing coca plants for the purpose of cocaine to convert to growing cacao. In the past decade exporting of chocolate has exploded in Peru. Recently I was watching a series on TV by Anthony Boudais, were he travelled into the interior specifically to find the cacao bean called the National, which they thought had disappeared over a century ago, but is making a strong comeback. Then inside of the pods is pure white.
I am hoping to find some of the farmers or coops located in the Tarapoto area when I go and I am hoping that if anyone has travelled to this particular they can give me some leads.
I see a strong future for Peruvian chocolate and I am hoping to be a part of this future in the exporting part of it to Canada.
sincerely Art
Hi all,
I am new on the forum. I was wondering if they are some chocolatier on the forum specialized vegan chocolate candy and confectionery using non refined sugars. Is there a market for it?
It just crossed my mind as I am passionate about whole food, sustainability and chocolate...
Thank you
Regards,
Herve
Sorry for the late reply- we haven`t spent as much time on the forum as we should have.
There are a few reviews and videos on the KREBS website.
You can also use the KREBS LM25 multiSPRAY- it has less power but generally works really well with up to 75% chocolate / 25% cocoa butter- is cheaper and lighter compared to the LM45 and can be used for oils etc.
Or if you want a dedicated chocolate spray gun, then there is now a heated nozzle version hotCHOC that keeps the nozzles free and had hardly any messy over spray.
I am looking to purchase an airbrush/spraygun that is food safe. The only designated food safe item that I could find is the Krebs LM45. I've seen relevant posts on this topic but I'd like to hear more from others who've had experience with the LM45spraying chocolate/cocoa butter.
Hi Cathy, thanks for the reply I love this site. We look forward to your visit. Have you visited the Facebook page kichocolart, if so say hi there and let us know what your favourite chocolate is. 
Hi-My name is Cathy & my partner & I recently visited yor shop on KI while we were over to see friends in Penneshaw. It was only a quick visit but we are looking at spending alot more time there-possibly moving over permanently? We enjoyed our time in your establishment, great coffee & yummy chocolates. We will make sure to come again on our next visit-hopefully soon.
Just become a member. I have a chocolate and coffee shop on Kangaroo Island in South Australia and new to the industry, keen to chat to other chocolate makers. Will be seeking contacts, products and equipment in Australia. Or just share my passion of great chocolate news.
Lisa
Thanks Gap. This site looks very interesting. I'll explore their forums. Thanks again.
eGullet Pastry & Baking section has a fair bit on ice cream
http://forums.egullet.org/forum/72-pastry-baking/
This thread is a recent one
http://forums.egullet.org/topic/144208-home-made-ice-cream-2013/
Hello All. I've been in The Chocolate Life for about 2 years now and find it very valuable: information-wise and purchasing-used-equipment wise. I also sell Ice Cream during the summer and I've been searching for an Ice Cream version of The Chocolate Life (unsuccessfully). I'm a member of NICRA which is very helpful, but not to the extent of the Chocolate Life - particularly in purchasing used equipment. Anyone aware of ice cream resources similar to this site? Thanks for the help. John
Haven't tried it but this looks to have potential - http://www.adventuresofaglutenfreemom.com/2010/11/handcrafted-dairycasein-free-chewy-caramels/
Does any have a good recipe for making nondairy caramels that you could also dip in chocolate?
Philadelphia, Pennsylvania area
Thanks, I'm going to buy a chisel.
I second the chisel. It's way better than the chipper.
the chisel has a hard plastic handle -- much more durable!
Thanks for the great suggestion. By the way, since I have been using a hammer on my chipper, the wooden handle began to split so I taped it up very well to preserve it as long as possible.
I buy callets for dark chocolate and just use a chipper for the milk chocolate.
I use a chisel from the hardware store and a large rubber mallet. I found it works much better than the chocolate chipper -- it's sharper.
This is a chocolate cutter that's made by chocovision. I don't really use it anymore as I bulk melt from 1800# cases now so if you are interested make me an offer.
how about a paper guillotine? Sharpen it to a finer point. Maybe weld some spikes onto the blade.
thanks too it could not been simpler!
Thanks for the suggestion.
Thanks for the response. I also bang the block on the cement after I put it into two large plastic bags. Thanks for the idea of sharpening the chipper. I'll try that.
I have a chipper that I bought 30 years ago and it works a lot better than the current ones.
It's extremely sharp !
My business partner got ahold of some new versions and sharpened them up. Worked better, but it's never much fun.Now we only use blocks when we can't get Pistoles.
I know a Pastry Chef that would just smash the blocks onto the floor and then bang the large chunks onto the side of the workbench.
Forget the chipper and use a large hammer!
Is there a simpler way to chop up a 10lb. block of chocolate other than using a chocolate chipper and a small hammer?
I have some some organic butter and powder. If you are interested let me know. i can send you some samples or documents if you need.
I can provide very high quality all-natural chocolate from Ecuador, made from 100% Arriba (Nacional) cacao beans. The chocolate comes from a medium-sized company that mostly focuses on the internal Ecuador market.
I just got back after 3 1/2 weeks in Ecuador. We toured factories and farms with my family and friends. I've loved dark chocolate for most of my life, especially with a glass of red (or Port!) wine. We enjoyed one of the tours so much that we went back to the "fabrica" again and ultimately secured samples so that we could help spread the word.It probably helps that my wife is from Spain and I'm fluent in Spanish 
Since I got back I've tried to find a better chocolate. Valhrona is very good, but it is expensive and it already has vanilla, which can always be added later (if you're cooking). I've already compared to Callebaut / Trader Joe's; I think this chocolate is much smoother and tastier. I won't even mention Hershey's, Cadbury, etc.
I can get White Chocolate, Milk Chocolate, and 55%, 75% or 100% dark chocolate in 1 kilogram bars or "kibbles" in bags for easy melting.
I have the technical specifications (in Spanish; I can translate if needed).
If you are still looking for chocolate let me know.
