Forum Activity for @Victor Marin

Has anyone ever built a DIY ball mill?

Posted in: Tech Help, Tips, Tricks, Techniques



Hello Ben,I've been thinking about this too, and actually I've seen it work in Mexico with a flour mixer. Unfortunately, they rarely ran it more than 30 minutes, so I could not check a longer refining result for taste and texture.

Would you be open to discuss the design? I'm going to purchase a small modified mixer and try this, but I'm not very confident on the modifications yet (RPM, motor power, stirrer design, ball weight/chocolate weight)I've got an engineer helping me but could use chocolatier advice too

Edit: attached the only image I have from the Mexico thing. No balls at that moment, but I think it's what we're talking about.


updated by @Victor Marin: 11/07/17 18:40:57

FOR SALE- Bean To Bar Equipment, Tempering Machine and Chocolate Refiner

Posted in: Classifieds ARCHIVE

updated by @JoyNovick: 04/07/25 13:00:14

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Hi Susan,

Yes, the maple sugar is still available. Please email me at acchocolateco@gmail.com if you're interested and we can work out the details.

Thanks,

Ali

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Do you still have granulated maple syrup?

Moisture meter

Posted in: Classifieds ARCHIVE

Hello Brian Horsley,

I just took your advice and purchased the Agratronix MT Pro moisture analyzer. I haven't received it yet but am wondering how to calibrate it using the Spanish Peanut setting??  Any tips would be greatly appreciated.  I am in Costa Rica.

Help needed for a pest issue - 'warehouse moth'

Posted in: Tech Help, Tips, Tricks, Techniques

Ok, I bought a co2 canister and will gas the beans. We have the beans placed in plastic barrels. I manage to get 2 taps on top lid. I will stick a hose to the bottom of the barrel via one one the tap, open the 2nd one to let the air inside flow to the outside of the barrel while co2 flows through the hose in the other. The barrels have a capacity of 100 litres. Any suggestions on how long should I let the co2 flow to the barrel? Also, will the co2 also prevent molds?

Many thanks for such informative post! 

For Sale chocolate piston dispensing machine, temp regulated

Posted in: Classifieds ARCHIVE

Hi, 

I'm interested in the dispensing machine. Please email me at moore.deanna@gmail.com. Thank you! 

Best,

Deanna

FOR SALE: LIQUIDATING ALL REMAINING CHOCOLATE MANUFACTURING EQUIPMENT & RELATED ITEMS

Posted in: Classifieds ARCHIVE

Hi Julie!  Do you have a list of available items?

Max cacao pasta can filled into barrel of premier wet grinder 1.5 L

Posted in: Tech Help, Tips, Tricks, Techniques

I plan to buy a 1.5 L wet grinder (premier wonder) to grind the cacao paste. Is it safe if I fill the barrel almost full (about 1.2 liters) ?. If not, how many max lots of cacao pasta can i side into the barrel?

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

Combo Oven vs Coffee Drum Roaster

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone, I'm soon to start roasting cocoa beans and from what I read through this forum it was suggested that a Unox combo oven would be the better option for roasting. I'm still debating what would be better, if a Unox combo oven or a modified coffee drum roaster. The options I am looking at are the following:

For drum roaster it would be a 6k Craftmaster: http://coffeeprodirect.com/roasters/coffee-drum-roaster-craftmaster/

For Combo Oven it would be a 10 full sheet pan Cheftable: https://usa.unox.com/en/cheftop_gn_2-1_2005pe

I was hoping to see if anyone that has had experience could enlighten me with pro's and con's with both machines.

Thanks ahead of time.

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

Sterilization Cocoa Nibs

Posted in: Tech Help, Tips, Tricks, Techniques

I remember reading somewhere that there are time/temperature plots for thermal death rates of various organisms on cocoa beans, but I can't find it now.  Can anyone point me in the direction of these?

Asking because I'm switching my roasting from sheet pans in a convection oven to a drum roaster that will allow the introduction of steam (not superheated though, just adding water to a very hot oven). and I'm looking for a baseline for 1) how long to expose beans to steam for effective thermal death, and 2) if i don't use steam what time and temp to expose the beans for a log 5 kill. I'll be roasting 60 lbs of beans at a time.

I know there are lots of variable to consider, so am looking for general direction at this point.

Thanks in advance!

Mike

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

Clay and Peter - Both of your suggestions were really helpful!  I'll have to look into tabling and/or a tempering machine, and see how things improve.  Much appreciated!

Hilliards Little Dipper Manual

Posted in: Tech Help, Tips, Tricks, Techniques

Hilliards has excellent customer service. Call them, I am sure that they will be happy to help

 

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

This is absolutely the first place to start.

If you are not adding already tempered chocolate you are not properly seeding as there are no proper seed crystals in the chocolate you're adding. It sounds like you might be using a machine like a chocovision. What I would experiment with is using the "mode 2" tempering setting, which is slower than #1. Heat the chocolate up and then do not add any more during the cooling down cycle. After cooling, let the temperature warm up and after the machine says the chocolate is ready, wait for 5-10 minutes to ensure even mixing.

The #2 program is sometimes used by small makers who do not add cocoa butter to their chocolate and don't have seed. The extra time, apparently, makes up for those deficiencies and enables enough of the right kind of crystals to form during cooling. 

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

The seeding method for tempering works only if the cold chocolate you add has already been tempered (which means that cocoa butter it contains is already crystalised in correct crystal form).

If you use cold "chocolate" that has been made and than just cooled it will not work.

If you are working with small quantities you will need to learn how to temper chocolate on table or use one of the machines which generate seed from cocoa butter.

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

I make dark chocolate at home from raw ingredients, and am struggling with getting the tempering right for the bars I make.  I use the seeding method for tempering.  I heat about 75% of the chocolate (including cacao, sugar, spices, etc.) to about 118F, add in the remaining cacao, cool to about 89F, and then pour into the molds.  After a few minutes of letting the bars settle, I put them in a covered Pyrex container, and then in the fridge. 

The room temperature of my kitchen is probably around 75F.

After reading some of the other posts on the forum, I think the problem is mostly due to cooling the bars in the fridge.  However, I'm also wondering if I need to change anything in terms of when I add other ingredients, the temperature of my kitchen, or the heating and cooling process.

Thoughts/suggestions?

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

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Thanks I will take a look.  

If there is a website for your products I wouldn't mind taking a look to see what you found works for you?  Does your flow wrap machine have any vacuum or gas exchange properties?  I am just learning of those things as well.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Clay,

Yes, I have used them. I work with them ovet the phone and not email. They do provide their film for us and we have had great results. Prior to them, I was very frustrated with our flow wrapper and film. Changing film soved all of our problems. You can also order excellent film from overseas, but this is the domestic source and this is a great way to get started. Thanks!

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Daniel - thanks for providing this recommendation. The web site is a little challenging to navigate so I think calling is the faster alternative. You've used them?

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Hello,

I would recommend contact Eugene Rivera at Quality Bags, Inc in Addison, Illinois. He knows everything about film and he can advise you on the perfect film for your product. Their website is www.qbifilms.com . Let us know how it goes. Thanks!

Hilliards Little Dipper Manual

Posted in: Tech Help, Tips, Tricks, Techniques

Does anyone have a copy of the latest Hilliards Little Dipper Manual? I saw a couple old post that referenced a file that I cant find on this site at all. Thanks much. 

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

WTB - Small Enrobing Set-Up

Posted in: Classifieds ARCHIVE

Dipping chocolates by hand is getting to be too much for us and we are trying to find an affordable next step. We are looking for some sort of second hand enrobing set-up, be it a wheel machine or (probably cost prohibitive) continuous tempering unit. Must have enrobing belt. Please let us know if you have something available. We are in Vancouver, BC, Canada. Feel free to email christy*_*farion@hotmail.com (no asteriks). Many thanks!
updated by @ChristysConfections: 04/07/25 13:00:14

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

I will take a look at the links.  I have access to a horizontal flow wrapper that has been given to my generous supporter.  But we are both without background or connections to sources of film; can't get past (so far) the mantra that there are sources out there which can provide the right wrap for my hi quality chocolate.  It's such a new and alien planet to me  and I can't seem to come up with key words to track down this type of film described to me.  I don't know if I would recognize it in an image.  It's a new language.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

The kind of film you use depends a lot on what you're wrapping. Chocolate bars require different barrier properties than baked goods to. If you are buying you flow wrapper from a reputable source then they should be able to advise - or put you in touch with a manufacturer who can discuss your needs and recommend options. 

Here is a link to a page discussing some common film types.

updated by @Clay Gordon: 08/05/17 12:42:27

Quality Chocolate and Shelf Life plus need for refrigeration at retail level

Posted in: Tech Help, Tips, Tricks, Techniques

The issue is less about the chocolate and mostly about what you're enrobing, and specifically what is called water activity, or aW. The higher the water activity, the shorter the shelf life. This is because water is where the organisms that cause mold to grow and dairy to go off exist.

Refrigeration is the single best approach to extending shelf life but as Jim points out it can be an impediment to impulse purchases if the product has to reach room temp before opening and eating for best eating experience and so that condensation does not form.

If refrigeration is not really an option then your next best bet is to use techniques and ingredients that reduce aW. If you don't know what your water activity there are devices to measure it - one common one is called the Pawkit. If I recall correctly, there is a lot of information on controlling aW in Peter Greweling's book.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Interested in this discussion. I recently purchased a flow wrap packaging machine and am investigating my options with regard to film. 

Quality Chocolate and Shelf Life plus need for refrigeration at retail level

Posted in: Tech Help, Tips, Tricks, Techniques

You bring up some interesting points with shelf life. What I currently do for retail sales is to make an extra box that will be for display only. The owner of the shop puts it out with a sign about the chocolates (the fillings, the ingredients, etc.), and the sign directs potential customers to inquire at the counter to purchase a box. There is a cooler at the counter, and the chocolates are kept there. Your comment on the availability to the customer is very true--this method of storing the chocolates discourages any impulse sales. Worse for sales, I seal each box in its own clear plastic bag and include a note that the chocolates should be allowed to come to room temp before opening the bag; bitter experience tells me condensation will certainly form otherwise, but I have had no issues with humidity with my method. I know that experts recommend against refrigerating chocolates, but an owner of a shop will be determined to keep them as long as needed to sell them, and I am concerned about shelf life enough to insist on refrigerating. All it takes is one spoiled ganache to ruin a reputation, and maybe even somebody's health. People are used to drugstore boxes of chocolates that will last practically forever and don't tend to think of bonbons as "spoilable." I have found my system to work well in two different shops (one a florist, the other a lunch spot), and if the staff calls attention to the existence of the chocolates, they do sell. I think one key is having the box on display so customers can see what they are getting.

FOR SALE: LIQUIDATING ALL REMAINING CHOCOLATE MANUFACTURING EQUIPMENT & RELATED ITEMS

Posted in: Classifieds ARCHIVE

Sorry do not have that left.

 

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Who do you use and why for your films?  I have zero experience in this area and am looking to start checking out options, thanks.

updated by @ChocolateRegards: 12/13/24 12:16:07

Quality Chocolate and Shelf Life plus need for refrigeration at retail level

Posted in: Tech Help, Tips, Tricks, Techniques

I have a product that is enrobed.  I use good quality chocolate.  I only know my experience with the product that it is fine at room temp in the 60's, low 70's but I start to worry after that.  Not a big deal at home but what about in a retail environment.  I don't need to refrigerate due to any ingredients but I find myself preferring it.  This may be an issue when it comes both to perception on the part of the retailer and availability to their customers if I present my product as being in need of babying.  Are there hard and fast rules, guidelines, what do you do when considering humidity in a retail environment.  I've seen competitors use lower quality chocolate and assume that is their approach from both a cost perspective and shelf life perspective but I don't want to give up quality.

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

Milk Chocolate Sugar free

Posted in: Tech Help, Tips, Tricks, Techniques

I have been researching for tempering milk chocolate, and working with Callebaut 100% chocolate mass, Mascarpone powder, Cocoa butter and Erythritol.   I am an enthusiastic cook and baker but am such a newbie in making chocolate at home especially since this is not really the norm.    Sugar free milk chocolate is my main aim for someone who is medically on the Ketogenic Diet (epilepsy).

My first attempt was ok, it had snap and tasted alright but it was grainy from the Erythritol.   But as soon as I left the piece of chocolate on the kitchen counter in the early morning and it wasn't even hot, the chocolate started to melt, yes, I thought I had tempered it. 

Does anyone have a good tempered milk chocolate recipe with a smooth finish using a sweetener that will leave no aftertaste and grainy effect please ?    I'd really like to use up my invested ingredients (except for the sweetener) before switching if necessary.

Any help, info, tips especially a recipe would be deeply appreciated !  Thanks in advance. 

updated by @retrogal60s: 04/11/25 09:27:36

Self Intro from Germany

Posted in: Allow Me to Introduce Myself

Hi there everyone,  I am a newbie in self made chocolate, driven by the need of making sugar free milk chocolate for someone who is on a medical ketogenic diet (epilepsy).

Will post my first question in the appropriate forum and hopefully get some help.

Best regards, 

Babe

Certs & Docs Needed to Ship Beans to the US

Posted in: Tech Help, Tips, Tricks, Techniques

I work with cocoa in Malaysia, and am looking to ship dried cocoa beans to the US.
What documents / certificates would the shipment require?
Much appreciated.

Photo not exactly related to the question, I apologize, but couldn't help sharing how my farm looks at dawn.

updated by @Ning-Geng Ong: 04/11/25 09:27:36

For Sale: Chocolate melter 9.5 quarts

Posted in: Classifieds ARCHIVE

Like new...barely used. Meltinchoc Chocolate Melter enables you to melt chocolate (or other food items) and maintain chocolate in a tempered state with its accurate thermostat. The outer construction is thermo-resistant plastic, with a removable stainless steel pan. NSF.

• 110 volts. 200 W.
• 17" length x 15" width x 5.5" height.
• Temperature range is from 0 to 60 °C (0 to 140 °F).
• Capacity of 9 liters (9.5 quarts).

Retails new at over $800. Asking $400 + shipping from Marine on St. Croix, Minnesota USA (55047)

Feel free to email me directly at info@stcroixchocolateco.com if interested.

updated by @Robyn Dochterman: 04/07/25 13:00:14

DCM Melanger

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks very much, guys.

DCM Melanger

Posted in: Tech Help, Tips, Tricks, Techniques

I've only heard good things about the Diamond grinders, and raves about the customer service.

As with any stone-based grinder, my guess is that it will take a fair amount of time--possibly an unreasonable amount of time, as Brad mentions, depending on your process and other requirements--to refine to a smooth texture. It's definitely do-able--I haven't found that most craft chocolate I've tried to be particularly gritty--but it does take time.

I believe the machines Brad mentions are some form of a universal (please correct me if I'm mistaken). I've had some excellent chocolate out of universals, too, and they're definitely an option to look at, as well.

Looking for a small guitar

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks a lot, @kerry, that straightens it out.

Looking for a small guitar

Posted in: Tech Help, Tips, Tricks, Techniques

The splitting happens when the wire cuts the plastic. Sometimes the wires get deflected in their decent and they can damage the plastic.

Looking for a small guitar

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks @jim-dutton and @kerry for the extensive help. I am really starting to get a good view on the pro's and con's of guitars and this small one in particular. I would like to enquire just a bit further about the splitting of the plastic. Can you tell me more about it? How does the splitting occur?

I would mainly use the guitar for softer fillings, like fruit jelly, marshmallow and soft ganache.

Where can i find chocolates in Dubai?

Posted in: Travels & Adventures

Mirzam – Chocolate Makers

Where can i find chocolates in Dubai?

Posted in: Travels & Adventures

Hi,

I want to buy some good chocolate from Dubai. Where can I find the best chocolate? I know Dubai is one of the biggest importers in the world. So, I hope to find many brands. Should I be heading to the shopping malls in Dubai for chocolate ? Or is there any other special place that you can recommend?

updated by @stacyarchy: 07/31/17 04:22:55