Thanks everyone for all the input! 
I think to start, I will be purchasing the Chocovision Revolation x3210. It took a few weeks of pondering, but then I went to the RCI show this week and chatted with Joe Sofia from Cargill, who teaches the Chocolatier courses in Lititz, Pa and finalized my decision!
Again, THANK YOU Have a sweet week 
Hello Maggie! In my opinion you should buyHilliard Little Dipper chocolate tempering machine because you produced hundred pieces in a day . Best of luck
One more thought that I failed to mention.
If you'll be dipping apples I'd definitely go with the larger Revolation machines. We haven't tried dipping apples in the Little Dipper, but I'm sure it would be a bigchallenge.
We have worked with some used Revolation x3210s and an analog little dipper.
As you probably know the Revolation machines have a much higher chocolate capacity. (10 -17 lbs melted in the Revolation machines and only 4-5 lbs in the Little Dipper. If you are doing molded chocolates this may be a very important distinction as a larger capacity will help you fill more molds while maintaining temper.
There are two downsides I've found with the revolation machines. 1.They heat up my dipping room and2. ittakes awhile to melt all that chocolate. I've read in some reviews that the baffle on the revolation machines may become brittle if the chocolate is left in overnight. I cannot speak to this as we drain those machines after each use.
The little dipper is built like a tank.
I don't know enough about your projects to recommend one machine over the other, but I hope this helps.
Thank you Karen for the information It is much appreciated!
I've had a Revolation Delta machine for about 4 years now and can highly recommend it. If you have any questions on it at all contact Joe Crevino, he can be reached throught he Chocovision website. He's a great source of information on the machines and all things chocolate.
Good Luck,
Karen
Hi All!
I would love any advice on what tempering machine I should purchase for my business. I currently own a gourmet gift basket store for over 5 years now, and really enjoy working with my vendors with chocolate and creating attractive and tasty treats for my customers. I recently attended a few chocolate courses and am ready to start slowly with a few select pieces. I've read a few of the forums, but am still not sure if Hilliard Little Dipper of Chocovision Delta is the way to go. I am looking to make a few hundred pieces a day to keep up with demand. Any feedback would be greatly appreciated!
Thanks a bunch,
Maggie
Great to hear from you Heather! My experience with the city of Chicago is that our inspections are very much dependent on who our inspector is and what kind of day they are having! This discussion has really helped me a lot. I have decided to purchase the grease trap to be on the safe side. Not to mention, I really hate having to call a plumber so I hope this can help me prevent any problems. I look forward to seeing you on the Chicago chocolate circuit!
Daniel
Hi Daniel,
It's Heather, from Veruca. I went through the same question when I built out my place, and found it was easiest to call/visit the Food Protection Division (312-746-8046) and ask directly. They told me that I needed one because I use cream and butter in ganaches. The wholesale inspector for the state said I absolutely didn't need one at all. Go figure. Happy to talk over other experiences if it will help, and good luck!
heather
From my experience, Clay is right, your local codes determine what you need to have in place. The health inspector will tell you that your sink compartments must be big enough to accommodate your biggest item you will be washing so you must consider that for any size sheet pans you use. If a grease trap is required (after building 2 kitchens in 2 different towns, both towns required grease traps) it must be sized to your sink. With the 3 compartment sink, local code may require an air gap. This is indirect drainage under your sink. The reason for this is to prevent contamination of your sink if there is a blockage in the sewer system, to prevent back up into your sink. Plus everything must be properly vented. As you can see, it can be complicated. In my state (NJ), if you sell wholesale you must be inspected by the state inspectors as opposed to the local health department. If you sell out of state, you must be registered with the FDA. This must be taken into consideration for any systems you put into place if you plan to sell wholesale.
The grease trap may be a requirement of local code. A treatment like this will not be considered to be an acceptable substitute.
If you're looking for an inexpensive grease trap, try the ones from Canplas - http://www.canplasplumbing.com/plumbing.aspx?CategoryId=4
I specified one for a project that fit under a 3-compartment sink and the unit cost under $300 if I recall correctly, sourced through a local plumbing supply outfit.
Thanks Clay!
Your advice is incredibly valuable. I never knew such a product existed! Do you think I can get away with using just the enzymatic product once a week and not have a grease trap installed?
Daniel -
The fat in the chocolate is going to be no harder on the pipes than other fats. What you may want to institute is some sort of regular pipe cleaning with an enzymatic or similar product. Once a week, say as part of closing down on Friday.
Something like the following - http://www.ecos.com/earthenzymes.html
I have never actually used them, but I have used stuff like them. You need something to break down grease, not hair, and want something reasonably eco-friendly. I'd do something like this if I was using a grease trap.
Our local department just requires us to have a 3 compartment sink. I was just wondering if I should be concerned about the chocolate being hard on the pipes considering that it is rather viscous and has a high fat content.
This varies way too much county to county. You need to talk to your state Health Dept and your Agriculture dept, first to figure out who you fall under and that will give you some of your state rules.
Then contact your city health dept, which are the people who will be approving your plans and issuing your permits. Find out what you needs and requirements come from them.
We had to get a grease trap and in 2 years it has never needed changing out. Our municipality is silly, many are.
Currently I am building a kitchen meant for chocolate confectionery production. I am wondering if I need anything special in regard to plumbing. Is a grease trap necessary. I am open to hearing about your experiences and suggestions. Thanks!
Hi folks
I am Fisher,new one for the chocolate life,
here i am wanna know which is the most efficiently wrapping machine for the ball shape chocolate?
and what is the price?
Thx
Hello,
I found a Hillard, Little Dipper Tempering machine used for 850.00. Can anyone tell me if that is a good price?
Thanks,
Cherri
Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious.
Donny -
Mycryo is comparatively expensive. Cheebs' suggestion is a way to produce essentially the same product for significantly less money.
Great info...I will try it out.
We only freeze it to grate it. So no, it does not throw off the temper.
I have used it before. Has worked best freezing the chunks of tempered CB and then grating them with a Microplane. Start adding at ~95. Used at 1% of the total chocolate weight.
Thank you very much. that is very helpful.
m
I'm going to assume this is a cold bakery case in which case..
Too cold, too much humidity.
Salt will absorb moisture and turn into little wet droplets.
Caramels exposed will absorb moisture and get very soft and wet.
We have a bakery case and a chocolate case, the bakery case runs at 42' the chocolate case runs at 64' that's a huge temperature variation.
Keeping them protected and sealed from the elements is your best bet from longevity. If you can keep them well protected the truffles should last 3 weeks or more. Keep an eye out for blooming that may occur.
Barks don't need to be in the case. If they are like ours they are by nature rather shelf stable. Package them up in 2/4/8/12oz (pick a few) and set them around the shop.
I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case. I share space with a bakery, and have been offered space in the display case. Does anyone have any suggestions for how best to use this type of display, and how long truffles would last in a case like that. also, should i "cover" them with dome or similar type of cover.
thanks.
Darri -
I have to ask the same question about the sea salt - crispy flake says a little about the texture but nothing about the saltiness and other flavors that might be in the salt.
There are hundreds of different kinds of dark chocolate and many, many different flavors and texture of salt to consider.
Your challenge, I think, is to balance the saltiness of the salt with the chocolates you are using. Some chocolates can "stand up" to more salt, some chocolates can't, and need less salt. I would first start experimenting with a very limited number of chocolates and then play with the amounts of salt being used and how the salt is used (sprinkled on the surface, mixed in).
One thing to consider is that salt can reduce the sensation of bitterness. You may find that more bitter chocolates can take more salt, and that when the bitterness is reduced, that other flavors will come out.
I've been trying out a bunch of chocolate varieties and trying to figure out which textures, flavors and aromas pair best with crispy flake sea salt, and I'm curious to find out what others think.
Sorry I don't know any but would be interested to visit a place as I don't have experience in it. It would be great to develop a fair trade organic bar Europe with an emphasis on healthy toppings like seeds, nuts, etc... I believe on whole foods.It probably exist but I'd like to see it on an artisan scale.
Good day Herve,
Thanks for taking time to get in touch,
Well, I was actually wondering what bean to bar workshops are available, or that you could recommend ? preferably in the uk however a little trip to France wouldn't be out of the question. 
Ants
Hi Anthony,
I'm consulting in Ireland every now and again for a start up chocolate business. I am a qualified French chocolatier and planning to move to London for November. Let me know if you are interested in knowing more about my career, views and ideas.
Best regards,
Herve Leber
Hi guys,
I'd like to start a conversation with the hope of establishing if the small private chocolate industry in the UK is growing as much as I have heard it is, would love to hear from any new start up operations as well as the more experienced UK based chocolate makers,
I recently visited a customer of mine who had the entire operation running from his conservatory and it looked very interesting and his chocolate was amazing. I supply cocoa beans from various origins and find the following "bean to bar" operation very interesting indeed. Anyone got any experiences they would like to share ? Please feel free to introduce yourself.
Rgds
Anthony
Anthony -
You are a new member here, and I just sent you a private message on this. Direct commercial solicitation for business is restricted to the Classifieds section of this site. For businesses providing products and services, there is a small fee to post Classifieds.
I rely on the support of businesses like yours to help cover the operating costs of the site.
:: Clay
Hi guys,
If anyone is looking to source South American cocoa beans, harvested from Criollo dominated farming regions then please look no further, through a rather complexe maze of contacts I acquired whilst living in South America I now have a reliable steady supply coming into the UK, ittook me long enough to sort out, I've beenat it for the last 4 years,sending emails back and forth along with a few visits.
[ EDITED to remove direct contact information.]
Speak soon and as a new member of this website I would like to say "HELLO" to all.
Best Regards
Anthony Aaron
no i am doing a website for the sale of my chocolates .i am not very good at marketing and sales so i think having a webportal will help me and also considering other options too let see how it all works.
We want start with selling it to hotels, sweet shops, and those that are importing chocolates..Maybe at later stage, we will open a shop. Do you plan on opening a shop?
I have looked up for aramex i think they have their office in mumbai so thanks .good to know that u too are setting up a bussiness so r u planning to have a physical shop or a selling point or using a webportal . i am doing a website for my chocolates since havent received a formal name as yet from indian micro industries registrar so yet to upload anything on web.so all the best and stay in touch
nadia
