Forum Activity for @TheChocolateMan

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

I am from India, based in Muscat, Oman. We are at the very early stages of starting our business. Still experimenting on confections. We have difficulty sourcing equipment and ingredients, but doing so mainly from Dubai and US.

Regarding the shipping to India. If there is a local Aramex office in Mumbai, you can sign up for a Shop and Ship account, which will provide you US, UK, China forwarding address, and they will forward whatever you order online to your local Mumbai address. You will need to pay one time fee for the membership and shipping fees. I have been using this service for more than 3 years now. Thats the only way I can really bring stuff from US and UK.

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

I am based in mumbai.A web designer by profession and a chocolate enthusiast i have been making chocolates for quite some years for family and friends but yes would love to venture out and become a professional chocolatier . I use to make pralines up till now but say a year back i started to make hand rolled truffles which were a big hit in my friends so think of making maybe a micro bussiness by creating personalised chocolates and truffles.I joined this website to know from others experience as to how to go about setting a small chocolate bussiness.any words on how to and what to are welcomed.

thanks

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Nadia,

Where exactly in India are you based? Are you a chocolatier ?

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

hi

I went on this site but i dont think they will deliver in india.

but thanks

nadia

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

http://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CTSYSTEM&Category_Code=CTS&Product_Count=5

transfer sheet printing system

Posted in: Tech Help, Tips, Tricks, Techniques

Hi i am in India and i want to setup a transfer sheets printing setup.Anybody kind enough to help me with what type of printer ? what type of colors should i get and where in india can i find them.

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

Food safe inks and chocolate box enclosures

Posted in: Tech Help, Tips, Tricks, Techniques

yes, the cost was my concern, and my graphic designer is acting as if she needs to search around for someone who can do it, which raised my suspicion that it may or may not be important, because she does work for other confectionery companies, so why would it seem to be some big, special request? Unfortunately she is on a non-cell-phone vacation right now.I come from a regular culinary background (not packaged foods) so there is an awareness-raising hurdle for me (a nice was of saying I have some ignorance about it).

Food safe inks and chocolate box enclosures

Posted in: Tech Help, Tips, Tricks, Techniques

Patricia:

Is the reason you are hesitant cost? Why wouldn't you want to use food-safe inks?

Food safe inks and chocolate box enclosures

Posted in: Tech Help, Tips, Tricks, Techniques

Who knows the reg's on printed matter that goes inside a box of chocolates? For example, a tiny brochure or a sheet thatprovides a 'map' ofthe contents. Does it have to be food safe ink if it is separated from the confectionsby a glassine pad? My graphic designer is saying yes, but she seemed to hesitate a bit, so I'd like another info source.

Thanks!

Patricia in Denver

updated by @Patricia Chapman: 04/11/25 09:27:36

Dispensing Caramel

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ruth, I'm thinking that is my best option too, for now, for the scale we are operating at. I do have funnels that I use to dispense ganache, they work well. Appreciate your time Karen

Dispensing Caramel

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for that idea, I'm hoping we will soon have need of that kind of machinery!! Very cool. I'm looking at about 10 sheet pans at a time for now. I appreciate your time and input. Karen

Dispensing Caramel

Posted in: Tech Help, Tips, Tricks, Techniques

Just use a funnel with a stick. Lift the stick to allow the caramel to run out. Stop the flow by pushing the stick down. You can also just use a spoon, but that takes a very long time.

Dispensing Caramel

Posted in: Tech Help, Tips, Tricks, Techniques

I'm guessing that more than one person might point out that you didn't give nearly enough info about what you're doing to answer that question. But on a small scale, here's an idea:Caramel Depositor By Savage Bros

Dispensing Caramel

Posted in: Tech Help, Tips, Tricks, Techniques

Can somebody give me the best way to dispense caramel onto a bed of pecans? Appreciate it. Karen

updated by @Karen Moore: 04/11/25 09:27:36

Bean to Bar

Posted in: Chocolate Education

My wife had taken the Ecole Chocolate course (almost finished). The courses teaches you a ton of stuff, there is a lot of reading to be done. You are supposed to use all this information into pratical use by making chocolate on your own. For a beginner, who has very little knowledge, this is a good course. Its well structured and there are tons of case study.

Bean to Bar

Posted in: Chocolate Education

Thank you Tom! I will contact him about it. I really appreciate the help.

Bean to Bar

Posted in: Chocolate Education

I believe Nick from Nick's Chocolate out of Brisbane took that course and I have tried his chocolate and it is pretty nice stuff, if that is any recommendation. You could try contacting him to see what he thought of the coursethrough his website. www.nickschocolate.com.au

Bean to Bar

Posted in: Chocolate Education

I know this has been covered before but I don't see anything recent. I am looking to get into bean to bar. I know Ecole Chocolat offers online classes. Does anyone know of an in-person class? If not, has anyone taken Ecole Chocolat course and how was it? Thank you!

updated by @Corey Meyer: 04/19/15 16:24:36

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

Larry,

Thank you so much for uncovering this for me. It is a great demonstration as to what information is on this website without asking questions. I didn't research well enough.

There is much to digest so at this stage I will just say "thank you" most sincerely.

Kind regards

Colin

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

Colin,

Here is a link to a previous discussion about custom molds. http://www.thechocolatelife.com/group/startupcentral/forum/topics/custom-chocolate-molds

Polycarbonate is the standard mold material because of the excellent results it provides. However custom polycarbonate molds are pricy and may be best suited to long run projects.

When well cared for, polycarbonate molds should last a very LONG time. There are many previous discussions about how to care for them. (washing temp, soap to use or not use, whether or not to use distilled water, polishing them...) The list goes on and on. http://www.thechocolatelife.com/forum/topics/cleaning-polycarbonate-molds?commentId=1978963%3AComment%3A23380

A tempering machine would certainly increase your volume and ease although it is not required. You could simply temper on a slab, & fill the mold from a bowl.

Also be sure to search the forum for discussions about mold temperatures, temperatures for crystallization, and so forth. There are a lot of useful discussions on that as well. i.e http://www.thechocolatelife.com/forum/topics/dealing-with-mold-release?commentId=1978963%3AComment%3A38835

I hope this helps.

Larry

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by use of molding. But this is virgin territory to me!

I'm OK with tempering etc. But as regards the molds I know little.

Are polycarbonate molds the ones to use? And how do I get molds made? How many items (about an inch across) would I get from a sheet of molds? I am thinking that I'd need to make around say, 1,000 pieces a week (that may be inaccurate but at least it's a number). Do molds have a "life"? How many times can the be used?

Any idea as to prices? I would need to have these molds created for me.

I think that the molds could be emptied and reused in about an hour after the chocolate has set. Sounds right?

Finally, I shall need a tempering machine and a depositor (I guess...) I am thinking that FBM would be the way to go?

ANY advice would be so welcome.

Thanks!

Colin

updated by @Colin Green: 04/11/25 09:27:36

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I know it well, i've spent a great deal of time there. But, for those who haven't, perhaps you could describe the differences in your cocoa (ie hispanola or sanchez), and if hispanola - what the fermentation looks like and what the flavor profile of the beans that result from them look like?

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

The farm is located in the Dominican Republic , San Francisco de macoris. I'm currently in the country I will try take pictures of the area and upload it here along with more detailed information .

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

Emilio -

I have to agree that the first step is to let people know where your farm is located and some information about the beans (variety, fermentation, grade), and the quantities you have to ship. Without that information it's almost impossible to know where to start.

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I would be interested if I could get some origin info and some pricing

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I might have some interest, it really depends on your location

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

You may want to start by indicating where your beans are from, what type they are (hispanola or sanchez - it may not be obvious to everyone), the quantities you've got available, etc...

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

How can I export my organic cacao to any interested .
updated by @Emilio Perez: 04/11/25 09:27:36

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel -

Funny, I was just thinking about this over the weekend.

There are some inexpensive (under$1k) glycol recirculating chillers used in the beer world to cool the lines that go from the kegs to the taps. If you built a chocolate cooling slab (like this one: http://www.dr.ca/chocolate-cooling-slab.html ) and filled that with glycol, and then pumped the glycol from the chiller through a pipe - like a radiant heated floor - then you would not have to freeze the slab, and the glycol chiller would take it down to 55 or whatever temp you set. Total cost could be under $2k depending on the size of the table. Size gets to be the real issue here, and that's dependent on batch size.

:: Clay

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel, just browsing through the old forum posts and I saw this. Hallot Parson, who is on here on The Chocolate Life, built a cooling cabinet for use at his company Escazu Chocolate. I know if he didn't post a picture, he at least posted information on how he built it ( I believe it was made with a speed rack, a freestanding a/c unit and sort sort of metal to make the cabinet walls). Try looking for him and browse through his discussions. There are many home built equipment ideas on this site which I love, I don't think most people on this site have tons of extra cash to blow on equipment. Good luck!

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

I am beginning to find myself making large batches of caramel slabs -- about 50 pounds a day. To accomplish this I make about several small batches that will fit into the frames that I have. It is time for me to invest in some bigger equipment. I feel as though I could benefit from a cooling table. They are pretty expensive though. I am wondering if there are any cheaper alternatives ( $2k or less) that would allow me to cool a big batch of caramel?

updated by @Daniel Herskovic: 04/11/25 09:27:36

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

I recently found this 30 minute piece about Mott and the Grenada chocolate factory and thought it worth sharing:

Making Chocolate in Grenada | EX-PATS™ Ep. 8 Full | Reserve Channel

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

My brother and I had the pleasure of knowing Mott from the day he decided to produce Tree-to-Bar chocolate.

He bought his first machinery from us and it was evident in our initial meetings that he was laser focused and hell-bent on making this project happen.

At Union Confectionery Machinery we are exposed to chocolate from every corner of the world and I have made a practice of offering my most interesting client's bars when I hold chocolate tastings and chocolate lectures. Inevitably it is Grenada Chocolate that wins the Best Bar Award when we go to vote at the end of each session.

May we all hold dear the memories of Mott and the values he lived by throughout his lifetime - sincerity, sustainability and simplicity. He was a treasure in the industry and a gift to humanity.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

The last time we saw Mott he was in New York and gave us a fresh cacao bean from one of his Grenada-grown pods and encouraged us to plant it - we had no idea our favorite tropical plant could grow in New York City! H ere's a photo entitled "A Cacao Tree Grows in Brooklyn" - it's a touching daily reminder of the meaningful and inspiring life that Mott led.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

If you have 30 minutes to spare, perhaps this clip of Mott Green will inspire you. This was broadcasted on the BBC today http://www.bbc.co.uk/programmes/b02x5j69 It's worth the listen. Cheers.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

From what I have read he was a very special person clearly defined in the book of life, a winner. He got it.

Unfortunately, I did not have a chance to meet him and I wish I had. I am sorry to hear of his passing and may he find the same amount of happiness he was experiencing in Grenada in another life.

Our condolences.

Jeffray D. Gardner

Marsatta

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

A nice bit about Mott in the New York Times this morning.

http://www.nytimes.com/2013/06/10/business/mott-green-47-dies-founded-grenada-chocolate.html?pagewanted=all&_r=0

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

I just found out about Mott's passing tonight and am very very saddened by this news. Mott is a very dear man doing the Great Work, making astounding chocolate and truly supporting real sustainability. I only me Mott the one time at the NW Chocolate festival but communicated with him many times. His work with the Tres Hombres was/is a great adventure. I send my condolences to all his friends, family and community and all the people on Grenada who worked with him. I will continue to support his work. Thanks Clay for posting updates on the further adventures on Grenada Chocolate - I hope that it continues.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

I went to his presentation last year at the Northwest Chocolate Festival in Seattle, where he talked about the formation and ongoing state of the Granada Chocolate Company. It was impressive, and I am very sorry to hear of his passing. He made important and lasting contributions that bettered the lives of many, and he will be remembered for this.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

Clay,

Sorry for the loss of your friend, he sounds like an amazing guy.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

I was very sad to learn about Mott passing. I really liked his bars and would see him at the different shows. he had such passion and was proud of what he produced. i didn't know him well but he will be missed greatly.His bars were my repeat bars and could eat again and again and the people who i have shared it with also liked his bars.

I went out today to buy the Nib-A-Licious bar and will be thinking of this wonderful company and him while I eating this bar later on.

Marking the Passing of an Inspiration: Mott Green

Posted in: News & New Products Press

The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.

Apparently, he working outside in the rain on something electrical and the unexpected happened.

It is easy to underestimate what Mott did for the cocoa economy of Grenada and for chocolate-lovers worldwide.

I had the great good fortune to call Mott a friend and I was also fortunate to be able to partake of his hospitality during a visit to Grenada in early 2010. It was during that trip, which involved meeting with members of the Grenada Cocoa Association and members of the Grenadian Agriculture Ministry that I got a real understanding of the transformation Mott was able to achieve on the island, some of the hurdles he overcame to achieve, and the work still to be done.

When I think about putting your money where your mouth is, and walking the walk when it comes to ethical and sustainable sourcing of cacao, Mott is one of a few at the very top of my list.

Yes, he could be a little intense and focused, but that was a part of his charm because you knew it was real, not forced or made up. I remember his simple quarters within the Grenada Chocolate Company factory, but also the exquisite meal he cooked. Freshly-caught fish, perfectly grilled, with a salad of greens from the garden. Nothing forced or contrived, just simple and honest.

Just like Mott.

The factory itself is a gem, and the radical improvement in the chocolate being produced over the past five years is nothing short of astonishing. What the Grenada Chocolate Company has done - and will continue to do, no doubt encouraged and supported by me and hundreds and thousands of others around the world - is proof that it can be done. You can treat the land and the farmers well and have a good business that makes good honest chocolate.

As I learn more about what's going to happen down in Grenada I will let people know. In the meantime if you have a photo or anecdote or idea, this is one place to gather them and share them with his friends, his family, and the world.

updated by @Clay Gordon: 03/11/26 06:20:34