Forum Activity for @dd

Hi Trevor, i am interested in the tempering machine. Can you send me some more details and pictures? Where is it located? etc.

d.duernberger@gmx.at

kind regards, daniel

Hi,

We have Cocoa trees in Tanzania (Mbeya-Kyela District). We are looking for buyers to help support the building of a children's home.

Zanild~

 IMG_0025 (2).JPG.jpg - 1.3MB

For some reason I can't upload my pictures to this post. I tried reformatting them etc.

Sorry for any inconvenience this may cause. 

Asking $300 OBO and preferably would like to sell all three to one buyer.

Thanks!

Here is the link to the gallery of images. Sorry I had to do it this way, seems to be my only option.

https://postimg.org/gallery/2t83iokai/b568eaf7/

I am posting pictures today. Been very busy. I am asking $300 for them each. They are in perfect working condition. Two of them have the conical stones, and one of them has their new cylindrical stones which they tell me last longer! I am selling these as we are moving up to large grinders and I remember wishing I could find used cocoa towns when we first started out.

Only thing to point out is one of the grinders scraper has the bottom half missing. It doesn't change anything and makes the same quality chocolate as the other two, I just want to be as transparent as I can possibly be.

i was wondering if they are still available and if so how much?

thanks

As Sebastian said above lead and cadmium free chocolate products don't exist.

Both elements get into the bean from the soil where the cocoa trees grow.

Some origins have higher content levels (Ecuador, Venezuela) some lower (Pacific countries).

This should help a lot.

https://www.facebook.com/SoChoklat/videos/1132903850118884/

Have fun with it!

You will not find them.

I am looking for lead and cadmium free chocolate products, not reduced levels.  Thanks!

Selling prepackaged chocolate boxes from 'Kras' at wholesale prices.

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Hi Sabrina - your pot struck a chord so i thought i'd reply. I've been in business solely as a chocolatier for about 8 months and made a few pointless purchases so I thought i'd share!

I've now got contracts with a couple of restaurants and my market sales are starting to pick up a bit. I'm probably making around 400 chocolates a month at the moment (plus my own bars for markets).

I bought a keychoc 04 tank.... stopped using it very soon after buying it. I just don't need to have melted chocolate on hand all day with my production flow right now and it takes up very valuable space in my tiny kitchen. i'm going to sell it and at some point get a mol d'art melter (the wider space is way more useful for moulds etc). But right now the biggest help for me would be finding space for a microwave ...much faster melting chocolate (i'm using a double boiler) and useful for warming ganache etc when needed. (I hate microwaves but im going to bite the bullet on this one).

Other useless kit: chocolate moulds that i only have one of (useless for larger scale production..get several each of a few type rather than lots of different ones..and check cavity size against your packaging..I have several I can't use right now)

As for your making it question......... I would hold on to the job for now. I'm currently looking for one! Chocolate is great fun but to make it a profitable busines that will pay you enough for year round is hard. Summer time in particular is very difficult. You need money to pay bills..and then money to buy ingredients etc for your business...those two things probably won't come from the chocolate sales for quite some time.

One day...a chocolate shop......right now...same as you - working two jobs (when I get the other one that is!)

I am a chocolate enthusiast who has travelled extensively and has fine taste for various types of chocolate. Whenever I travel I try to taste that country's chocolate because each country has it differently. Not only that but big brands such as Milka even taste differently depending on where it was produced. 

I recently opened small online shop for chocolates from different countries and will be looking for vendors. Thanks for having me on this forum and I'd be excited to work with you.

One thing I learned at the NW Chocolate Festival this weekend is that chocolate loves to throw itself out of temper. The best way to combat this is to watch it in the mold. As it begins to harden around the edges of the mold, (i.e. the edges get dull but the middle is still shiny), at that point put it into a cold fridge. This will help push the crystallization and keep it from losing temper.

Ladle into mold and scrape top.  I have also used a syringe.

How do you fill your molds? Spoon? I found that when using pastry bags to fill my molds I was getting this type of issue. I finally figured out that my hands were heating some, but not all, of the chocolate so it was out of temper.

I'm always wiling to try out a new bean! Let me know if you can send a sample. I can PM you with my address.

Edit - Aaaand I just realized this was a very old post!

Hello all! I've been a member for a while, and maybe even posted a few times back a few years ago when I first started. My focus waned a bit, but it was snapped back into place this past weekend at the NW Chocolate Festival.

I live in the Pac Northwest. I am a traffic engineer by day and I wear many "hobby" hats. My wife is always pushing for ways to make those hobbies into businesses, and chocolate is the one that might click.

I'm still searching for the beans that I as a maker will want to work with moving forward. Thus far I roast in my oven, crack and make liquor with a Champion, winnow via hair-dryer and a large vase, melange with a CocoaTown (but I just got a Premier), and temper by tabling.

Being an engineer I think I can design a winnower and a tempering machine... well, just a temperature-controlled bowl to start. I'll be working on both in the coming months.

It is good to be actively thinking about chocolate again, and I can't wait to fire up the Premier and start grinding out some chocolate! (pun intended).

Hello Trevor,

I would be interested to learn more about the santha

emile@zartpralinen.at

I'm not aware of any purification system for removing lead or cadmium from cocoa powder or cocoa mass so this may be the wrong approach.

When you are stating "free" do you mean absolutely no traces of cadmium or lead or just below certain threshold?

Beans from Pacific countries and from Africa are generally low in cadmium.

Does anyone know of any source of lead & cadmium free chocolate products?  Please Help!  I'm particularly interested in contaminant free unsweetened cocoa powder.  Any referrals to anyone that might know more about this particular topic area?

Can you post your formula, your cooling settings (temperature both in and out of the cooling unit, time spent in both areas, etc), your bar dimensions, if there are any inclusions in it, and how you know you're tempered?

Thanks Brad. I'm pretty sure they are tempered. 

[quote="Trish Gowans"]

kate, i sent you an e'mail, did you receive it?

[/quote]

Thanks, I did and replied. But I guess it was not the correct channel to reply to you.  I said I would pass on the moulds at this time.  Thanks for your time.

Kate

Awesome.  Thanks for the advice.  Much appreciated

Without knowing what your chocolate recipe is, and assuming that you have enough cocoa butter in your recipe, I would have to say that your chocolate is not tempered properly.  

Use DME dry malt extracts (powdered), liquid extracts contain significant amount of water (over 15%) and getting that water out of chocolate is difficult.

There is a very wide range of malt extracts available for brewing industry and home brewing so you will be spoilt for choice.

One other thing to keep in mind is that DME is very hygroscopic which creates a few challenges in use.

Use of malt extract should have close to zero effect on tempering as does not contain any fat (and if used correctly will not introduce water). Tempering is all about cocoa butter crystalisation.

kate, i sent you an e'mail, did you receive it?

Adding anything with water in it is going to be problematic for you to process.  Powder will be easier.

Hi guys.  In what form will malt best be used in chocolates; powder or liquid.  What are the effects it has on tempered chocolate or the tempering process.

Hello 

Selling a savage brothers tempering machine with metering/dosing pump. has two new omron pid controllers installed and a new heating band. runs like clockwork. 7000 euros

Vintage 3 roll mill. 550mm x 250mm rollers and weighs 850kg 6000 euros SOLD !

Santha spectra 40 with speed control and no cover. 1500 euros SOLD !

Message me more more info and pictures

Trish,

   How many Hedgehogs do you have?  And do you have any maple leaves? If so, how many? And could you send photos of each?  Thank you.

Kate

 lakeplacidchocolatier@gmail.com

I'm interested. Please email me @ chocolate@bramosia.com

Paul

54x CW1142, used, good condition $6.- each

61x CW1006 butterfly, new, never used because of tolerance issue's with our molding line. $6.- each

24x peacock mold, used, good condition. Italian origin (Cabrellon?) $6.- each

8x 10.5" bunny hollow figure, used, average condition (output 1 per mold) Perspex... NOT Polycarbonate, used. $12.- each

3x 5" bunny hollow figure (4 output per mold) Perspex... NOT Polycarbonate, used $12.- each

Buyer pays shipping, Minimum buy $100.- I will discount for the whole lot. Any questions, feel free to email me at erik@stamchocolate.com

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Hi there,

I'm interested in your machine. I'm close by in Oakland and have the means to pick up.

The "market price" for cocoa at the close of trading was under US$2675 according to ICCO . And the trend is downward.

This price represents what a buyer should expect to pay for bulk-quality cocoa from West Africa with no certification premiums, and is either from the port (FOB), or delivered to the customer. The price does not represent what the farmer gets paid.

In Ghana, the price paid to farmers is set by COCOBOD - the Ghana Cocoa Board. This price is at a discount to the market price does not directly track changes in the market price. Instead, it's a price set several times per year, and is something like a 40% discount to the market price. So, if the market price averaged $3000, the farm gate price would be around $1800. Most cocoa gets traded on the public markets at prices that are directly influenced by the market price. Premiums for quality or certification are most often "marked" to the market and expressed in one of the following forms, "market plus ten percent" or "market plus $XXX dollars).

One major concept behind directly trading is that the buyer gets to work directly with the producer and they negotiate a "fair" price. Usually, this price is at a premium to the market price. So - if the money is paid directly to the producer that generally represents a good deal. However, not all companies report the farm gate price they paid. Notoriously, one NYC-based chocolate maker reported that they paid over 4x the market price for a batch of beans. Looking closely, the price also included all of the transportation and brokerage costs as well as extraordinary costs associated with the transaction.

"Fair" prices for certification are set by the certification bodies. Fairtrade has one, organic has one. Right now, FT is $200/MT and I organic is about the same. Because of the way the system is structured, very few producers ever sell all their cocoa for the premium price, so the average premium they receive can be a negative amount ... they end up losing money producing certified cocoa.

What is fair depends on many factors, and while those factors are pretty much the same from origin to origin, the cost of living from origin to origin is different. So what's fair in Bolivia is not fair in Peru is not fair in Mexico, or Hawaii. Unfortunately, schemes where the premium that is paid is the same around the world exert negative pricing pressure.

So - go do your homework at origin. Find out what's actually being paid and understand what the cost of living is, and more importantly, what the incentives to labor in the farm economy are. In Tabasco, Mexico we learned that even the cacao producers' union - which represents over 25 co-ops and more than 10,000 farmers - is selling cacao at a price that is not sustainable to its largest customers.

Hi all,

Looking for some advice.

We are starting to get a fair few of our bars bending when they come out of cooling (our chocolate fridge). I can only assue that they are cooling too fast? 

Any tips most welcome.

Thanks

Calum

Thanks Thomas, indeed the picture of your set up is helpfull. I like the rack you're using, and keep this idea for when I'll make bigger batches. Nice also to see your fan installation.

Actually I've fixed the issue, which was multifactored. I started by checking the temper even in the machine, and 2 times out of 6 the machine was saying tempered although it was not.

Then I set my moulds 10mn in the fridge and let them finish the cooling on shelves at room temp. They were perfect.

I think aside the tempering issue, the problem was due to too much mass in the fridge at the same, resulting in bad air fluctuation.

Thanks for you help, that's great to get support from more experienced people.

Dominique

[quote="Thomas Snuggs"]

Hi Dominique,

Here's a link to my setup at home when I cool my chocolate bars. I use some small racks that will hold six molds. I've also put this rack in my refrigerator if it's too hot to let the bars cool on the counter. I thought this might help.

http://chocolatetalk.proboards.com/thread/1733/small-scale-cooling-racks-chocolate

-Thomas

Hi Thomas.....

Betty Crocker is your friend! Good find.... Looks like a handy small scale set up, guess it depends on how warm the room is and the time you have...  We are currently making 200+ bars an hour, next on my wish list,  a vertical cooling tunnel like the one FBM offer.

Hi Dominique,

Here's a link to my setup at home when I cool my chocolate bars. I use some small racks that will hold six molds. I've also put this rack in my refrigerator if it's too hot to let the bars cool on the counter. I thought this might help.

http://chocolatetalk.proboards.com/thread/1733/small-scale-cooling-racks-chocolate

-Thomas

[quote="dominique"]

Thanks for your reply Powell.

You're saying that the temper is off, and I would really like to know what helps you see that in the picture. I don't understand this tempering issue, as I'm using a Chocovision tempering machine. It seems to me that what could bring the chocolate out of temper is a part of the process that does not involve the machine.

What you're saying about the moulds and cooling is very interesting, thank you. I put the moulds directly on fridge shelves, which are glass shelves and not racks. But I feel this is more a cooling issue than a tempering one (even if I can of course be completely wrong!). 

How would you proceed to cool the chocolate ? Do you leave it for the whole process in the fridge ? Or do you let them cool at room temp (what temp?) after a specific time in the cold. What's the temp of your cooling device ?

Thanks a lot for helping me.

Dominique

Without detailed knowledge of what you are doing any 'free advice' is fairly worthless...

However,  the temper was checked how? Just 'cos your machine tells you it is 'ready' doesn't always mean the chocolate is in 'good temper'.  I can see some inclusions which are unmixed chocolate? which is why I  say that the temper may not be good?

If you read my first reply again, I am also saying it's in part a cooling issue.   If you are certain your chocolate is good temper, look at the molding and cooling  conditions.   Was the mold pre-warmed before filling? 

Glass shelves......The cool air of your fridge likely needs to be able to get to the bottom side of these molds to allow the latent heat of crystalization to be removed.   (That's what is being generated when chocolate is being moves from a 'liquid' to a 'more solid' form).     We use wire racks not sheet pans or glass shelves, my commercial set up also has fans in it.  With molds placed on sheet pans we have seen areas of molds cool at different rates.  The chocolate needs to stay in the cool long enough for it to set to the point it is starting to come away from the mold.   Just look at the underside and compare an uncooled mold with one that's spent time in the fridge. 

You just need to figure out a set of conditions that work for the chocolate you have and the equipment you are using... Again, experimentation is the answer not somewhat random advice off the internet... (:-)

Just remelt your 'failures' and try until you get it right.....

Tempering unit has an enrober and depositing attachment. Bought new in 2012, single phase, The tank holds 24 kilo.

$20,000.00 obo. (paid $35,000). Call or email for photos 831 458 4214, richard@donnellychocolates.com

http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=4