Forum Activity for @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

Dominique, 

The temper is probably off looking at the pictures,  but I suspect the root of the 'problem areas'  is seen in one of the pictures you attached.   These molds have a plastic ridge underneath to stiffen the mold.   This is resulting in the cooling rate of the 'sticky' section under the plastic ridge to not be the same as the other areas of the mold.  A fixed temp fridge is unfortunately a poor alternative to a cooling tunnel where the temperature is ramped down during the movement through the tunnel.   You may find leaving the mold in longer helps or not!

It's something that we have dealt with by selecting molds that don't have these sorts of plastic bars under them.  A real cooling set up (tunnel) may not be as problematic but an inexpensive solution is to avoid certain mold styles.  

Do you use sheet pans with the molds placed on them or just place filled molds directly on the wire racks in the Fridge?  That can also make a difference in cooling rate and cause uneven cooling spots.  

You need to determine the correct time to have the molds in the cool also......

Good Luck

Thanks Thomas for your quick response.

I set the chocolate in the fridge. What is strange to me is that some are perfect and some have that issue. Could it be a matter of temp fluctuation in the fridge, for example if I open the door too often to get some new moulds in, or if there are too many warm moulds in the fridge ?

Looks like a tempering issue to me. The bar in the photo shows some bloom. If the chocolate is well tempered, it could be the ambient temperature where the molds are kept while the chocolate cools. This can cause a loss of temper.

Hi everyone,

I'm having an issue that appears in my polycarbonate moulds and I don't understand what's happening here.

As you can see on the pictures, the chocolate adheres on some small areas of the moulds, living an ugly look to the bar. I don't think it's a tempering problem, as 1/ I'm using a tempering machine that does the job perfectly, 2/ not all the bars of the same mould have this. 

Oh, my moulds are clean and dry before use. 

Have you encoutered the same issue ? What do you thing about this and how to fix it ?

Thanks

Dominique

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Sorry for the late response. Both the tempering/enrobing machine and the guitar cutter are available. Let me know what specific questions you have.

Thanks,

Del 

FBM - NW Chocolate Festival Show Specials

UNICA 40
New for NW Chocolate Festival
New! Larger 40kg working bowl
New! Updated design
Craft Chocolate Upgrade w/ auger speed control
Enrober-ready w/ belt speed control
Pneumatic doser
SINGLE-PHASE 208~240V

KLEEGO 50
A true conche for the small-batch chocolate maker
50kg capacity as a melter
35kg capacity as a conche

RUMBO
60kg melanger/refiner
Real granite grinding stones and base
Direct drive (variable speed and reverse)
Integrated hot-air warming
Self-emptying design (bowl does not tilt or spin - improved operator safety)

QUADRO 10
10kg batch temperer
Compact, energy efficient
No plumbing required

MINI-MONO
Countertop chocolate melter for drizzling on gelato, ice cream, baked goods.

DETAILS
All machines are 208~240V 60Hz, three-phase except where noted.
NW Chocolate Show Special: 20% discount off show machines .
Customer is responsible for removing the machines at the end of the show and shipping from the venue.
Price includes shipping from Italy and customs clearance.
Contact Clay Gordon for details about placing the order.

trishgowans@hotmail.com

i need an email address to write you.

thanks

Hi Omar, I e'mailed you the photos. I'm hoping you received them?

@inoxa yes, I have more than 8 of the rose mold. Please send me a message with your e'mail so we can discuss postage, thanks

would like (8) CW1544.

do you have 8?

nabil,

im interested in giving your bean a look. you can send a sample to

ho nyuyen thao

24/9 tran cao van

hoi an, quang nam

vietnam. 880000

For Sale 1 Choco-Lution Bakon USA fully Automatic tempering machines.

Touch screen, 100 programs, vibrating tables.

Pristine and just fully serviced by Bakon USA.

2 Years old. Works great and tempering 20kg in 20mn.

Machines are in Las Vegas and can bee shipped or Pick up.

New are at $19,500

I'm selling at $10,500

- See more at: https://www.thechocolatelife.com/jean-marie-auboine/forums/17183/2-choco-lution-bakon-usa-fully-automatic-tempering-machine-for-sale#sthash.Z06Tzdev.dpuf

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Clay thank you so much! Appreciate your comment and contact info for your local retailer!! I am going to retract my post, because I just discovered an email a bit ago from Blommer.. thanks!

Interested!  What is the manufacturing date of the kettle?  Would you please email me at twinklebellies@gmail.com

I have never had any problem contacting Blommer on the phone to purchase product in bulk (1MT of cocoa butter direct) or to find a local dealer in the NYC area (1 bucket of cocoa butter).

The local retailer in Brooklyn is a broadline pastry ingredient supply company.

I would call them, not email them: 1-800-825-8181.

... a few times and first time I wasn't very successful, 2nd time I haven't heard anything back. I am looking to adding two new products to my chocolate confections. I am looking for no artificial flavor or color. I've worked with Cargill and Callebaut/Van Leer already.

Thank you in advance. I am in the Pittsburgh, PA area and even attempting to locate Blommer Chocolate distributors hasn't been very easy. Certainly appreciate your time.. Thanks again! Dave

Hi kindly send me different shapes at sehgalbalpreet@gmail.com

50% isn't bad for a gut feel guess!  you remind me of a guy i used to work with.

Hi Trish,

You can send me pictures at (no spaces): omarcastano at hotmail dot com

I would also be interested in the barrel and coffee shapes.

Regards,

Omar

Hi Omar, I have 14 of those molds. I'm in Victoria BC. I have a lot of shapes of varying amounts. Hedgehogs, hearts, barrel, leaf, coffee bean etc etc. If you are interested send me your e'mail and I can attach photos

regards

Trish

My last name  begins with a K and has a lot of letters in.

No passion for running though.

Hi Trish,

I am interested in the CW1388 mould. How many of this one do you have?

What other shapes do you have?

Where in Canada are you? I am in Toronto.

Regards,

Omar

Peter - does your last name begin with a 'k', and you enjoy running, by chance?

Vast majority of milk chocolate in the world is made using spray dried milk powder.

The difference between roller dried and spray dried milk powders (apart from taste) shows in the the mixing. If both milk powders have the same fat content more fat will be released in the mixer from roller dried milk powder than from spray dried milk powder. Fat from spray dried milk powder will be released in the conche.

This works both ways:

If you use roller dried milk powder you use less additional fat (cocoa butter) in mixer prior to refining to achieve the same consistency.

If you use spray dried milk powder you can use more fat in the in the mixer prior to refining. Fat may come from increased cocoa liquor content, more cocoa butter or different mix ratio between whole and skim milk powders.

Im looking to do a milk chocolate but in South Africa its pretty hard to find the roller dried milk powder which seems to be the way to go.  Is spray dried also acceptable.  Apparently the spray dried powder, apart from the taste, doesnt have the same amount of fat free particles as the roller dried powder.  What will the implications be if using the spray dried?  Any alternatives to milk powders? Thanks. Dirk

I have 15 pallets of extra fine Mexican granulated sugar. Each pallet has 50 - 50# bags. I can sell the entire lot for $20 per bag plus shipping. I would also consider selling the sugar in a 1 pallet lot. The sugar is NOT certified organic nor is it certified vegan.

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I have not found an answer nor any community best practices. I will raise the question at the Northwest Chocolate Festival in two weeks.

Hi,

Im interested in both, I can do pickup, please email me phil@isaacs.net.nz

I have 3 ECGC-12SL units for sale. Used them for bout a year, replaced the wheels on them once. Let me know if you have any questions! I will be posting some pictures in the next day or two when I get a chance!

Thanks!

I'm interested. Was the 3210 serviced by Chocovision? I am also in Canada but may need shipping. You can contact me at chapelcove@outlook.com

An older analog control version.  110V.  I have had this for about five years for personal use, but my chocolate making passion has cooled and we are downsizing so this needs to go.  It worked great last time I used it, but it has been gathering dust for a couple of years.  Includes operating manual. Willing to ship (45lbs), but price does *not* include shipping costs.  Here is the link to the manufacturer's web site for the newer digital model: http://www.hilliardschocolate.com/pages/cfEquipment_LittleDipper.cfm

$800.  I cannot seem to get pictures to upload, so let me know what you want to see.

Joseph Carbonaro -- carbonja@gmail.com

Del,

if the machines are still available, please contact me at antoniethe@hotmail.com.

Thanks,

Ant

Clay, I'm in Mount Vernon, Iowa, which is near Iowa City and Cedar Rapids.  Not a very large metro area and not a lot of distributors.  I get my couverture and many of my other ingredients from online sources.

Is this machine still available?

Please contact me at antoniethe@hotmail.com

For sale is a used Calico Cottage Fudge Kettle and many accessories (Fudge Pans, Fudge Knife, Measuring Cups, Packaging, etc) to get you started in your own fudge business.  We used this machine in our store for approximately 6-8 months. It was a great seller for us and the machine was very flexible in making many different types of fudge.  Everything works as new on the machine and nothing is wrong with it.  

Buyer is responsible for all shipping and crating charges.  Please ask any questions that you might have. We are located in Houston and we can arrange pick up from our Chocolate Store.  Asking $5,000 OBO

Where are you located?

Selling a chocovision X3210 which has recently been serviced and is running well. Comes with extra baffle. Selling a spectra 11 with speed controller and transformer. We have been using this for test batches and it is a tank. Upgraded to a fibre belt. I'm located in Toronto, and would prefer pickup. If you want it shipped please contact me and we can work it out. Selling together for $800 CAD

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Has anyone purchased bulk chocolate-covered nuts and chocolate-covered pretzels? If so, from where?

These are items I'd be willing to purchase for resale in my shop if I could find varieties that taste as good as the ones I'm currently making.  I use Callebaut milk and white chocolates and Chocovic dark chocolate. I don't have a panner, so we do nut clusters.

As I'm gearing up for a move to a much larger facility, training new staff, and heading into the holidays, I need to focus my production resources on my best sellers and highest-profit items.  Chocolate-covered nuts and pretzels are consistent sellers, but seem like a good place to save labor.