Forum Activity for @Jasmine Mead

Molded Chocolates - Tempering and Bloom

Posted in: Tech Help, Tips, Tricks, Techniques

Hello everyone,

After reading through everything I could find online, I still can't find a solution to this strange issue I've been having with my chocolate temper. I'll lay out all the specifics and some pictures in hopes that someone, somewhere, has had the same problem before and can give me some pointers. Thanks so much!

Alright, I'm working with a Chocovision Revolation X3210 tempering machine (capacity 10 lbs). I've had this machine for just under a year and have had beautiful tempers out of it for months.

I use the default tempering process on the machine - it heats to 108 degrees Fahrenheit, I add seed (I use more chocolate from my box of Noel chocolate - I don't measure it, I just throw a handful or two behind the baffle) and it cools to 90 degrees Fahrenheit. I remove the remaining seed from behind the baffle, and the chocolate continues to cool until it reaches 88.7 degrees Fahrenheit. When it is finished, I stir the batch for a few minutes and do a test with my offset spatula.

The chocolate used is Noel 55% semisweet dark chocolate. I've been using this chocolate for over a year and have had good tempers with it in the past.

My kitchen is between 64 and 68 degrees Fahrenheit, and between 28% and 38% humidity. Outside, it's been wild weather here, with temps from 45 to 80 in the past two weeks, and it's been both bone dry and rainy. My chocolate kitchen stays consistent throughout the changes in weather (at least according to my inside thermometer).

What I've been trying to make for the past week or so is molded chocolate bars and chocolate bark. For the bars, I use plastic sheet molds that are approx. 0.5 inch deep. My technique for this is I ladle the tempered chocolate into the molds, scrape off the excess chocolate with a metal bench scraper, bang it on the table to release the bubbles, and place the nuts or fruit on top. I then set the mold on one of my aluminum baker trays, which I slide into my rolling baker rack. For bark, I ladle the tempered chocolate onto a baker tray line with a sheet of acetate, hold the tray sideways to allow the chocolate to spread thinly across the tray, sprinkle the nuts or fruit on top, and slide the tray into my baker rack.

I have been using these techniques for over a year with success. (I do notice that my chocolate bars sometimes are barely streaky on the side I scrape, but I don't see how I could avoid that. The excess chocolate does need to be removed, after all!)

The problem I've been having recently is what I have identified as chocolate bloom. That seemed to be the most logical explanation according to what I've read and what it looks like. It's basically a dis-colorization of the chocolate - it looks whitish and dull, with the occasional streak. This is happening on the side exposed to the air, not the side that touches the mold or acetate. That side looks beautiful - shiny and completely free of any dis-colorization or streaks. The chocolate is hard and has a nice snap when it's broken. It does not melt in your hands and does not feel soft. It seems to be in temper except for the dis-colorization on top.

To me, it seems this must be the cause of the chocolate cooling incorrectly - either too slowly or two quickly? I wondered if maybe it is falling victim to some sort of draft from either my air conditioner or two dehumidifiers, but I placed the molds and bark at various places around the room and had the same ending product. The strangest part is that my test on my offset spatula looks wonderful.

I am stumped. Has anyone ever had this happen before? If so, how did you solve it? Would blowing a fan over the cooling chocolate help? Should I pop the cooling chocolate into my refrigerator for a few minutes?

Any suggestions or comments are very much appreciated.

Please excuse the poor picture. I left my camera at home and had to take a photo with my phone. I shall upload another if you like. :)

updated by @Jasmine Mead: 04/11/25 09:27:36

Trips to Venezuela

Posted in: Travels & Adventures

Anyone looking to do a fun trip to Venezuela might contact Leo Zamora of CatteleyaTours.com

I spent 2 weeks with Leo in 2008 trekking thru the cacao regions of Barlovento, Chuao etc as well as visiting many National Parks, giant sand dunes and botanical gardens. We were invited into many farms and homes ( wonderful local people who understood there's politics and there's people, and they welcomed the people of America.) and the factory where El Rey is produced and even tracked down bootleg cacao liquor. (Oddly except for the airport, you cannot find a decent chocolate bar in Venezuela!)

In any case Leo is a great tour guide, speaks great English and has a sense of fun and adventure. It was an incredible trip.

updated by @Melanie Boudar: 04/10/15 09:33:15

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

This is great info! Thanks!

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Eileen -

There is no "typical." You need to look at YOUR cost structure and what you hope to achieve.

When it comes to sales mix, you can model different percentages of revenue from different sources in order to be able to determine what mix brings you to profitability. In many respects, this sort of modeling becomes self-fulfilling prophecy. Figure out what mix works for you and then plan your marketing and sales efforts accordingly.

There are no hard and fast rules other than if you underprice (often mistakenly) you will go out of business. You need to look at what you want to achieve, not look to others for guidance. What works for someone else might not work for you.

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Clay

You are a tremendous resource, thankyou so much for the worksheet and information - extremely helpful.

Yes, in adding distributer margins, I'm quite concerned about overall gross margin. Is 30% a typical margin in this industry?

We plan to focus on online and affliate sales as much as possible. What percentage of total revenues can one expect from online sales chocolate retailers? What has been other's experiences for online sales of chocolate?

Thanks!!

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Eileen -

You have to do some math to figure out what works. At $1.68 plus $0.12, your cost of goods is $1.80. Is you run that through a multi-tier pricing model (what's your gross margin, what's a broker markup, what's a distributor markup (this gets you to the wholesale price), what's the retailer markup, then you arrive at a suggested retail price. Once you can model this you can figure out if any quote is too expensive.

I just did this exercise for someone and put together a spreadsheet to work on multi-year sales forecasting and gross profit margin projections. I've taken out all the extra stuff and left just the COGS and markup lines so you can play with them yourself to see how they interact.

Note that Gross Margin is not the same as markup and I've done that calculation properly. Also, I've assumed a three-tier sales strategy just so all the costs of distribution are factored in. I've noticed that companies that assume they're always going to be able to sell direct to the retailer or customer get crushed when they have to use a distributor because they've never thought about what those layers would do to their cost structure. You can set the percentages to be whatever you want (including 0%) to see how changes affect costs.

For those who don't care to download the spreadsheet, a $1.80 cost of goods, 30% gross margin (you earn $0.77/unit), 10% broker markup (36 cents), 20% distributor markup (79 cents), and 100% retailer markup results in a suggested retail price of $6.79. Going from 30% gross margin to 50% gross margin jacks up the retail price to $9.50.

Of course you don't need all those tiers and your markup and percentages may be different. However, I'd work with this structure so you understand exactly what you're earning (or giving away). In the beginning, if you sell direct to the retailer you get to keep the broker and wholesaler markups, raising your revenue per unit to $1.82 (a 50% gross margin, which is pretty good).

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Clay

Thanks so much for replying, what you posted was very helpful.

To answer your question, I believe the beans are sourced from Venezula and the bars are to contain at least 60% cacao. We are adding additional ingredients so the bars are a customized formulation so I assume that adds to the price. We are not using one of the company's stock. The company's own bars retail for $5-6 for a 2.8 oz bar.

These are run through a machine and not hand molded. We have a tiered pricing structure and the $1.68 was for a 8000 unit run. Packaging was an additional $0.12/bar.

If we expect to order more than 10,000 units should we expect or be able to negotiate a better price?

And yes, I would like to know what the production cost itself should be exclusive of packaging and ingredients.

Thanks in advance to everyone!

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Eileen -

There is not enough here to answer your question because we have no idea what chocolate you are using. The price above comes to about $9.60/lb for the chocolate. That probably means the company is paying no more than $3-4/lb which limits the range of suppliers. A 3x markup seems high but when you factor in losses due to chocolate being left in the machines and changeover, it really isn't. If you use this 3x rule of thumb and apply it to a variety of recipes, you'll see that changing the cost of the base chocolate (and ingredients) does to that side of the cost model.

What you REALLY want to know is the cost of taking a chocolate (ANY chocolate) and molding, wrapping, and packing it into boxes, ready to ship and sell.

I have heard prices ranging anywhere from 40 cents to $1.75/bar for labor associated with bar production, exclusive of the cost of ingredients and the packaging itself.

From there you can start playing with the chocolate being used (and any flavorings/inclusions/other ingredients) to get to the first rung for the pricing structure. You also have to ask questions about minimum runs. If you want only 100 bars to start, labor costs are going to be very high. Minimum runs are often in the 10,000+ range to start getting labor and related prices (including changeover costs) into the reasonable range. for the company doing the work.

Need Help with Sourcing Private Label Chocolate

Posted in: Allow Me to Introduce Myself

Hello all,

I recently found this website and it is such an informative and great resource as I start my own chocolate endeavor. My partner and I are developing a premium dark chocolate bar that we are marketing to a very specific demographic. Since we are just starting out, we decided it would be easier to start with a private label product. Right now we are working with an established chocolatier who has quoted us a price of $1.68 for a 2.8 oz bar, just the chocolate itself and no packaging. How does this compare with other private label quotes? What are the ranges we should expect to pay?

updated by @eileen h.: 04/13/15 00:29:13

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Thank you so much for the suggestion! Can you please tell me where I can get the "Myrcryo from Barry Callabaut" you are referring to? Thanks in advance.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Thanks for the feedback Kerry and Kathryn! I tried again yesterday and the same thing happened with my chocolate covered pretzels. I will try a different chocolate, then try the 68 degrees. Thanks!!

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Having your room temperature at 68 degrees F is the ideal. I would suggest trying again, let the chocolate set with the room at that temperature, and see if that takes care of the problem.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

I used to have a sinsation - which is what has become the revolation - but I don't recall it having more buttons than just one for milk, white and dark - so not quite sure what the seed method #1 vs #2 refers to. I assume the ghiradelli is 'real' chocolate. You can use any dark chocolate for seed as long as it is clearly in temper.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

I used dark chocolate setting (108 default point) then I did seed method #2 but then changed it to seed method #1 mid cycle.... maybe thats where I messed up. I shouldnt have done that.

Oh also, I used Ghirardelli chocolate, but wanted to ask if my seed chocolate could be a different brand or would that mess it up.Thanks!

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

So you tempered with your Revolation? What settings did you use?

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Ok. well my first attempt at tempering bittersweet chocolate baking chips went relatively well except for the way they set. I let them set overnight in my kitchen, didnt put in fridge or anything. Room temp in my house was about 73-75 degrees. As you can see in these 3 pics below they have a lighter color swirling thru them that is making it look discolored, old and nasty. I think this is referred to as 'bloom'. What did I do wrong and how can I prevent this from happening?

.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Awesome! Thanks so much for the welcome!

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

It's all about producing the correct type of crystals in the cocoa butter so that when it cools the crystals form a nice lattice that contracts. This give chocolate with gloss, snap, the expected mouth feel and resistance to melting at room temperature.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Really that's it? I just have to run it thru the tempering machine and temper it? Great! Yeah! Thanks - will try it tonight! It seems so unreasonable how just altering the temperature can completely change the feel and consistency, without acutally changing/adding anything to the material (chocolate) Thanks!

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Yup - tempering is the solution to your problem.

And welcome to the forums Erica.

Help with chocolate setting (Bittersweet) (PICS)

Posted in: Allow Me to Introduce Myself

Hi! My name is Erica, I live in FL and I'm happy to be here! This is my First Post and I have a problem/question....I usually use Merckens Candy coating when making my chocolate, but now am experimenting with real chocolate since I now have the Revolation 2 tempering machine (as of this AM!) IM SOOOOO EXCITED. However heres my question, when I use bittersweet chocolate, it seems that it never sets. Now, I am not tempering it, I'm melting the baking chips down in the microwave in small incriments and then dipping my pretzels, oreos, etc, but b/c this chocolate (bittersweet) literally melts in your hand its not ideal for anything I'm creating. How do you transform bittersweet chocolate so that it will actually set and have the "snap" that is ideal? Will tempering help at all? Thanks in advance! Erica

updated by @Erica Rodriguez-Anthony: 04/13/15 06:29:20

Stuffed nose when Cracking and Winnowing

Posted in: Tech Help, Tips, Tricks, Techniques

Brian,

Thank you so much for your kind and informative reply.It seems the best job in the world does have its hazards.The mask types are a great reference!

On second thought, I might as welllook for a Darth Vader mask and outfit.

Felipe

Stuffed nose when Cracking and Winnowing

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Felipe, without knowing what kind of beans or equipment you are using, I would say that you are guessing correctly. Cacao dust is a big problem for us when we are bagging for export for example, its a strong eye/respiratory irritant. that same dust is present in roasting and winnowing. in chocolate processing you also have acetic acid laden vapor, ash particles, and your respiratory tissues are dried out from the heat potentially, which makes all problems worse. Grinding and conching liberates a lot of vinegar (acetic) acid which is very hard on the respiratory system.

If the mask helps then I would say you need a better mask or a filtered breathing system. try an N95 rated medical mask for example which should mold around the nose, seals off better than a simple exam mask, and protects against finer particles. or go to a 1 or 2 cartridge respirator, using cartridges rated for fine particulate and/or acid vapors. they're not fun to wear but they do protect you.

hope this helps

brian

Stuffed nose when Cracking and Winnowing

Posted in: Tech Help, Tips, Tricks, Techniques

I have noticed that in days of intense indoor chocolate making work I end up with some discomfort. Commonly a stuffed or a runny nose, similar to having a cold.

My first guess is the smaller particles that are liberated when grinding the beans and winnowing may get into one's respiratory system and produce this symptoms. I tried wearing a mask while grinding and winnowing (both indoors) and it seems to help, but not completely.

How about vapors while roasting? Is the acid from the strong whiffing to tell if beans are done doing something nasty to my nostrils?

Does anyone care to share what kind of measures are being used by them or their teams?

updated by @Felipe Jaramillo F.: 04/11/25 09:27:36

Chocolates in India

Posted in: Allow Me to Introduce Myself

we mould a lot of compound chocolates, almost 1500 kg per month. please contact for your specific requirements. my contact details are +919537125212 chintan shah, vadodara, gujarat, india

Chocolates in India

Posted in: Allow Me to Introduce Myself

Did you get my mail?

If you haven't received it, please send me a test mail on akaliwala@gmail.com

Chocolates in India

Posted in: Allow Me to Introduce Myself

Just sent you an email. Please check and revert.

Akbar Kaliwala.

Chocolates in India

Posted in: Allow Me to Introduce Myself

Looking to find a partner to expand India's chocolate consciousness, growing, manufacturing, supplying etc.Big challenge! Anyone interested email me cliveeta@yahoo.comAm in Delhi now, will travel if neccessary, cheers Clive
updated by @Clive Brown: 04/15/15 22:41:33

What is the best way to decorate with Gold Leaf?

Posted in: Tech Help, Tips, Tricks, Techniques

I use small paintbrushes. You can pick up a bit of gold leaf on the brush and dab it on. I think it works reasonably well although I still think gold leaf can be hard to control! Andrea

What is the best way to decorate with Gold Leaf?

Posted in: Tech Help, Tips, Tricks, Techniques

I like to decorate my enrobed bon bons with gold leaf; however, I find that I have a hard time controlling it. I have tried using a pairing knife as well as tweezers. It works, but it certainly does not work 100 percent of the time. I use the sheets and it can sometimes lead to a mess. Has anyone ever tried the petals? I would love to get some tips on how to handle this delicate product. Thanks!

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

Aargh cracking shell

Posted in: Tech Help, Tips, Tricks, Techniques

They are not refrigerated and the room temperate is 71 degrees

Aargh cracking shell

Posted in: Tech Help, Tips, Tricks, Techniques

So every so often a batch of truffles will crack after dipping and hardeningI do a very thin coat by hand before dipping. Most pf my truffles are pretty thick in consistency(low moisture)What could be going wrong? So frustrated!
updated by @Krista2: 04/11/25 09:27:36

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Clay - curious to see - you mentioned before that you were working on a 40KG South Am universal? Any progress on that? Would you be willing to share contact details. Located in South America so maybe I could help.

I am working with a company out of South America to bring a 40kg universal to the US for well under $10k - probably not until September at the earliest.

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Beth and Clay,I have used my Premier Wonder grinder to make some decent chocolate and have successfully had the machine run for 48-72+ hours (depending on batch size, I run until I am happy with texture/particle size, then release pressure on wheels and "conche" until happy with volatile acidity/aroma/flavor) for more than 10 batches. I have made up to 6.5lb batches in the Premier. I also have a Santha 40 melangeur. I am happy with both, although have had to replace the belt on the Santha and I think the Premier may be starting to slip (main nylon central "shaft" slipping in base locking ring).Regards,Tim

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there Clay, I am wondering if you have gotten the 40 kg universal from South America yet and if so, how can I find out more about it? Also do you know of any other brands that have them under $10k. I have asked Brooklyn Cacao for a quote on theirs but I am not too optimistic that I will be able to afford it. thanks, beth

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Also Beth,

What have you used for tempering? What are your thoughts?

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Beth,

Yes! I am all ears. I am happy to learn anything that will help me save time, learning and money along the way. I am going to the Specta Page now.

I have come across a lot of you posts on chocolate life over the last few months. I have been making "raw" chocolate, which I dont even know what to think of now. Its a long road to mastery Ive appreciated your posts. I feel like they have been directed to the areas of learning that I am trying to uncover. Any insight you would like to share is absolutely welcome.

Jess

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there Jessica,

just wanted to let you know about another option for melangers than cocoatown. I am not happy with that machine and am about to reinvest in a Spectra, which also offers more affordable larger capacity machines, which I need at this point. Check them out at chocolatealchemy.com

I have not used them yet, but in talking with him I am more clear about the weak points in the cocoatown machine and that I can get an all stainless steel center, which hopefully would last alot longer. If you use any alternative sugars, I would be careful to only add a little sugar at a time. I do use a vitamix to pregrind the sugar and I am learning through my mistakes what not to do with the melanger. i am happy to share them with you to save you $ lost. Beth

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

In the sense that you would use it for pre-grinding, refining, and conching - yes. It's is very small, though, and I wonder if it would be able to be run for 24-72 hours at a stretch, which is what it can take to convert nib and sugar into finished chocolate.

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

Beth,

I am just getting started. Im not sure that I can offer much. I am currently in the market for a tempering machine and cocoatown melanger.

Until this point, I have made chocolate by letting the cacao powder, butter, sugar and other ingredients sit and warm together for a half hour or so. Then I put them in my Vitamix, then temper. Its not the smoothest, but the Vitamix does help. I am hoping that the Melanger will create a better consistency. But it sounds like you are having issues with the Melanger?

My suggestion would be to put the sugar through a Vitamix. They have a special canister to turn grain into flour, which might be effective with the sugar. Its an investment, but you can buy refurbished models online that are discounted and still come with warranty. Or maybe a Champion Juicer? Or pre-grinder?

Jessica

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

are you grinding in the sugar and if so what machine do you use? I am struggling with my cocoatown melanger and it can't seem to keep up with my small batches of 10 lbs. I am trying to figure out what to invest in and don't have many other people to discuss the use of that sugar and get the equipment I need.

updated by @beth campbell: 09/07/15 17:17:56

melanger necessary?

Posted in: Tech Help, Tips, Tricks, Techniques

I am using a reuseable metal canister type with indicator silica gel. I am actually trying to reorder them but I am having trouble finding where I previously ordered from. If i figure it out I'll let you know.