Forum Activity for @Andy_K

Hi Matt,

Brunei sounds like an interesting place to make chocolate as I believe the consumption will rise in this country, similar to the Arabic countries.

To come back to your question: I work currently in Indonesia with a chocolate team and I can see that controlled air temperature and humidity are quite important to get stable recurring results. It's of course not the only source for failure, but one possible.
So it might not solve your problem but for sure make it a more stable process.

To harden out the chocolate after molding sure us the fridge, to cool down before final heating up to 32 degrees for tempering, you can use the fridge as well but be careful, can go very fast and the mass is to low in temperature and you will  have to start all over again.

Hope that helps (if I did understand your question correct).

Best, Andy

I would as well be interested in experiences with the rottar grinder as I have no voices heard of this one so far.

Thanks for any inputs.

Best, Andy

I have been looking for some soccer ball printed foils to wrap chocolate balls in any one know where to find these. I have exhausted my searches online. I know I've seen them but cannot find them any where. I need some no bigger than 4 x 4 can go as small as 3 x 3. Would be great if they were black with silver backing.

Please take a look at these photos and let me know what we did wrong.

Also when this happens any recommendations on how to clean out the molds efficiently.

Thank you,

Rich

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The further I delve in the more I am discovering some options that I was not aware of in the small to medium batch size.  I would like to start this thread with some companies that are producing these machines, and would love any feedback from anyone with first hand experience.  From the quality and use of the machine as well as assistance in all aspects from the factory or distributor.  If needed for some of the less known brands, we can start separate threads.

Obviously many have spoken and had experience with Santha and Cocoa Town, and more information is always welcome.  But some of the other machines I would like to know more about are:

Rottar

Kadzama

Kudvic

Packint

FBM

Look forward to learning about others experiences with these and any other we may not have listed

Absolutely EVERYTHING that you need to get into the gourmet chocolate business! All was purchased new in 2013-2014. In excellent condition. Would prefer pick up and to sell all items together. Includes:

Chocovision Revolation 3210x – Fully automatic chocolate tempering. Has stainless steel construction and state-of-the-art design and technology is the perfect solution for chocolate production facilities. ChocoVision's acclaimed microprocessor control card ensures tempering and maintaining chocolate within 2/10th of a degree Fahrenheit. This space-efficient machine can melt a minimum of three to a maximum of seventeen pounds of chocolate in about an hour. Sells new from $2,500. Features include:

• Large capacity - automatically tempers up to 10 lbs of chocolate in under one hour. includes brand new Holey Baffle ($199.00 value) to increase the capacity to 17 lbs
• Fully controllable digital control panel
• Fully automatic micro-processor using forced hot air
• Bowl pause
• Manual temperature adjustment (up to 130 degrees during the Melt Cycle, 95 degrees in Temper Mode)
• Overnight (Standby) Mode
• Set and hold temper point to 2/10ths of a degree Fahrenheit
• Customized heat control
• Designed to operate efficiently under the most demanding of circumstances
• Customized Heat Control to better control the chocolate's viscosity
• Includes cover/lid

Please click here to download the Rev X3210 Instruction Manual

3.5 shelf Frigidaire refrigerator, accommodates half sheet pans, retails for $499

Danby window air conditioner

Panasonic microwave

Waring electric burner

Hundreds of molds for ALL occasions

Shelving, storage rack and containers

20 half sheet pans

Assorted other pots and other kitchen items (candy thermometer, measuring cups, scale, etc.)

Ribbons, flowers, etc.

Packaging materials, including pour and pack packaging for >100 bars

Colored foils in various sizes, & bags – more than can count!

ALSO AVAILABLE:

L&J Restaurant Manufacturing 23” Stainless steel sink – retail >$250, plus faucet – available at additional $175

ADVANCE TABCO Enclosed Base Table available at additional cost.  List price $3,405. In like new condition offered at $2,600.

Table Model: N
Table Size: 24" x 36"
Style: Hinged Doors
Table Top: Enclosed Base
Table Edge: Bull Nose Edge
Midshelf? No
Material: 1.5" Splash
Steel Grade: 304
Gauge: 14

Please email your name and phone number and we will get back to you. Pictures sent upon request.

Hi! Please contact me at fnk2103@gmail.com. Thanks!

We are interested in these as well.  Please provide contact info.

Hi! I would like to get sample. Please contact me battviacheslav@gmail.com

Hi Kerry

Thanks very much for your input. I did not realise that the heat of crystallisation would be enough to do that, i have been measuring surface temps of the setting chocolate and have witnessed the plateau at 27.5 Deg C but did not think that would be allowing for alternative crystal formation. I will try the fridge!

Many thanks

Matt

Hi there folks,

 At this point the above equipment is still available for sale. 

Does anyone know what would cause these oily spots and sheen? I’m getting it too.  The sheen shows up when the liquid chocolate is in the melanger.  I only clean the melanger with hot water, but I do melt the cocoa butter in a bowl that has gone through the dishwasher.   Could the oily spots be coming from residue soap that the cocoa butter picked up from the bowl?

I’m really new to chocolate making so any advice would be appreciated.

ALLUVIA Plantation is a family Bean to bar Company  based in The Mekong Delta Vietnam ! 

We are now ready to expand and looking for our distributors worldwide .

Contact : info@spicevalley-distribution.com

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do you have  still machine for sale

thank you email me at

cedric@barberetlancaster.com

I read it both on here and CA from a few posters. Unsurprisingly there is very little info outside these sites about it, though most youtube videos do show machines having nibs followed by sugar added (presumably they were not making a 90% chocolate)

However, since I always refuse to take other peoples words for it, I'm going to build a small prototype anyway to handle 1-2kg or so of chocolate, since I want to see how it would handle rolled oats

I know of a few makers using a ball mill to to make 2-ingredient 70% bars, which almost certainly don't have that high a fat content. Where'd you read that?

Having now spent a bit of time looking at the concept, it seems that you need to be working with a fat content of 40-50% with a ball mill. Not very useful for creating most chocolate if this is the case.

Brian, I sold the 60 lb scale yesterday, but I still have a shipping scale if you're interested. It comes with a Zebra label printer if you need one. I'm asking $30 + shipping for the scale.

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I'm in San Antonio if you still have them. 

Brian

I'd take 10-15. Let me know how to reach you directly. 

Brian

Matt, 

I would suggest a bit of time in the fridge when the chocolate is beginning to show signs of crystallizing around the edges - when it starts to crystallize rapidly it gives off the latent heat of crystallization and can get warm enough to throw itself out of temper in spots. Depending on the size and thickness of the bar you are making - this can be 10 to 30 minutes. You don't want to leave the chocolate in the fridge until it cools completely or water will condense on the surface and cause sugar bloom when it evaporates.

I have 98 high quality polycarbonate molds for sale from Hans Brunner, Germany. These molds had been is use for about 2 years before we switched to a different size. Originally cost $25 each, selling them for $9 ($880 total). 

Happy to ship them to your location as well if you pay for shipping. Otherwise local pickup. 3 cavities per mold, each cavity is 3.5oz. 

Lmk if you have any other questions.

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I was more interested maybe some one have the truffle machine.

Thanks for the link. This appears to be a two-part machine consisting of an enrober belt and what is sometimes called a "truffle tray." To use, it also requires a Selmi tempering machine ... I believe a machine with a minimum of a 25kg working bowl is required.

http://www.selmi-chocolate.it/prodotti/accessori-applicabili-alle-temperatrici/automatic-truffle/

hello

do you still have the semi one?

if so do you ship in pa 3h of NY ? and are those machine fully automatic?

thank you

cedric

do you have a photo of the machine so i can better understand size and capactiy of machine

thank you

cedric

Can you post a link to the page on the Selmi web site for the machine you are referring to?

Hy,

Is somebody using the Selmi Automatic Truffle machine? 

Want to know some thing,before i buy the machine. 

Hi everyone! We are The Slow Melt team, and we're working hard to bring you bi-weekly podcast episodes on Chocolate.

You can learn more about us at https://theslowmelt.com/ and listen at  https://theslowmelt.com/portfolio/chocolate-is-multiple/ and find us on iTunes, Stitcther, and many more podcast apps.

The 23-minute program launched on January 27, 2017, and is distributed biweekly through traditional podcast channels, as well as through the Public Radio Exchange. The program is written and hosted by Simran Sethi, a journalist, former visiting scholar at the University of West Indies’ Cocoa Research Centre, and the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love , named one of the best food books of 2016 by Smithsonian. The show is produced by Jason Slote and Shawn Corey Campbell, with additional support from media manager Katie Ranke.

Chocolate is a substance that’s stable at room temperature and starts to transform—melt—on human contact. That melt is a relationship, one reflected from cacao seed and cocoa bean to the final product, that holds a variety of meanings. That diversity of connection is the inspiration behind The Slow Melt , the first podcast dedicated to a deep exploration of chocolate.

The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.

ganache frames Dimensions: 15" x 15" x 30mm I have 2 frames

yes its a caramel cutter I attached the photo from tomric.com where I purchased it.

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Questions on a couple things:

First picture is messed up...is it a caramel cutter?

Ganache frames, what size?

What shape is the magnetic mold?

Its all still available

Like new, never used, 60 lb tabletop scales, retails for $465 at Uline, will sell for $100 + shipping

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I recognize that sensory scoring sheet 8-)

We have 40 tons of fruity amazing, socially responsible cacao beans for sale at an intro price to new markets of $3500/MT.   Please message me with any interest.  We are happy to send a sample your way.

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Hi Robin, yes still have it available. I'm selling for $7,500. Price new is $16,000

Let me know

They certainly seem easier and cheaper to make than a stone grinder, which has been on my to do list for a while. I may look more into this

Hello Chef! Do you still have this? What are you asking for it, please?

Hi everyone,

First post from an aspirational (but currently hobbyist) chocolate maker! Thanks to all contributors for creating a wonderful site for learning and sharing. 

I am a British expat living in Brunei on the island of Borneo. I am currently making bean to bar chocolate from the local beans but i am struggling with consistency when it comes to my tempering results. I was wondering if anyone has tempering guidelines for working in a tropical climate. I do have AC in the house but I think the unevenness of my working room temperature/humidity does not help matters. 

Any guidelines that have been tried and tested would be greatly appreciated but I suspect my main problem area is with filled mould cooling. What would be an ideal ambient temperature? Should I use the fridge?

Thanks for your time

Matt

Thanks, Jim.  Before I got your note, I tried reviving the ganache while still in the piping bag, so I now know what you mean to remove it from the bag first then proceed with the re-warming process.  Experience is a heckuva teacher, no?!  

I'm closing a chocolate company that was set up for direct sales/network marketing, and I have some promotional items that could easily be re-branded. I have 100 high-quality canvas totes (paid $35 each...will sell for $5 each), 25 soft-shell thermal coolers (will hold a six-pack of drinks), and 17 black aprons. I'll consider all offers.

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