Forum Activity for @Del Ward

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Ruth,

I'll get pictures out this evening.

Del

How To Temper Chocolate The Easy Way.

Over the past couple of years I have seen (and responded to) MANY question with respect to tempering chocolate.  Most of the answers deal with the mechanics, but don't give the person an in depth understanding of why chocolate behaves the way it does.

This evening I turned the camera on for the first time in my shop and let it run for 25 minutes while I demonstrated exactly how to temper chocolate by hand, and explained why it behaves the way it does.  I posted the video on my company's Facebook page so everyone can watch.

I truly hope it helps those of you who are struggling with the concept.  I also hopes it prevents you from wasting money on equipment that isn't necessary to work with chocolate in your own kitchen.

Here it is.  Enjoy!

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

Brad Churchill

CEO

Choklat

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Can you please send by email some pics at cocoaglobe@gmail.com,

Thank you

F / S equipment in excellent condition - Toronto

Posted in: Classifieds ARCHIVE

Can you Please, give me more info and pictures at cocoaglobe@gmail.com.

Thank you

I think it's fair to say i understand a bit about that 8-)  i'm still curious as to what you think the average margins are for commercial confections though, given you'd indicated they were very very slim.

Equipment For Sale....Enrobers, melters and more!

Posted in: Classifieds ARCHIVE

Let me know if you have this stuff still available - looking for small enrober and cooling tunnel for our sponge candy line - can be reached at watfordschocolates@gmail.com, Thanks

F / S equipment in excellent condition - Toronto

Posted in: Classifieds ARCHIVE

Interested in this equipment - located in Oakville, ON - email me at watfordschocolates@gmail.com and I will send phone number and we can arrange to meet to look at the equipment - Thanks, Alan

Oily spots on chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Lately we have been seeing what we are guessing are oil spotting when we melt our chocolate and on the backs of our bars when we temper (looks how gasoline looks when in water).  It doesn't appear to be any type of bloom as the temper holds really well, but makes the bars not look too great. It almost feels like the butter is separating a bit and ending up blotching on the bars. I will try and post some photos the next time it happens, but initially does anyone have any ideas?

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

F/S - Santha grinder, ACMC, Crackenstein, 6 Pavoni & 4 other molds, Pan attach. for Kitchenaid, etc - Chicago area

Posted in: Classifieds ARCHIVE

I have a Santha Cherry grinder, an ACMC temperering machine, a Crankenstein grinder, 6 Pavoni and 4 other poly molds, 4 stainless bars to pour chocolate or caramel, 4 perforated half trays (with the larger square holes), and a confectionery pan attachment that fits a Kitchenaid mixer.  Plus a neat granite-topped cabinet/table with fold up extensions, for the ACMC.  I was told it came from a Fannie May store where they test marketed hand dipping strawberries for customers.   I have photos of all of it, could send them.  Everything works and is in good to excellent condition.  Jay.  Just south of Chicago.  708-912-7920

updated by @Jay2: 04/07/25 13:00:14

F/S - Pralinenfix Depositor - Ventura, CA

Posted in: Classifieds ARCHIVE


updated by @Jennifer Smith: 04/07/25 13:00:14

Chocolate Enthusiast and a Supporter of Indian Cocoa Farmer.

Posted in: Allow Me to Introduce Myself

Namaste' Nabil,

I'm working in Pondicherry and would be interested in samples.

I'm reachable for 4 more weeks until November 21st and then from February 2017 via +919655897895

Best,

Armin

  

Mechanical Cacao dryers

I live in a part of the world where Cacao is redly available.  It is easy to ferment but when the drying time comes, it can be very rainy for long periods of time.  Does anyone know how to build a mechanical cacao dryer that is easy and efficient?  Maybe to do batches of about 50 kilos??

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Hey Del,

I'm also interested in both. Please send me a private message (or follow me so I can send you one).

Thanks!

Chris

Sourcing cacao beans for start

Posted in: Classifieds ARCHIVE

yes, I can send samples and small orders there....please order through yellow-seed to support the platform, it makes tracking/shipping easier and your feedback and input is welcomed. 

Sourcing cacao beans for start

Posted in: Classifieds ARCHIVE

Hi Jay - I am looking at sourcing too - that is how I knew of you.  Can you send to Australia?  If so I'll go through the Yellow Seed site.

Cheers

Kimberly

Sourcing cacao beans for start

Posted in: Classifieds ARCHIVE

Yellow-seed.org has a growing bunch of high quality beans directly from the processors/farmer co-ops that you can buy from. I help to represent one of the sources there if you would like some sample beans I would be glad to send you some...https://www.yellow-seed.org/products/eco-cacao-53991890-519d-4894-b9ed-25ce6c3c1f6d

White dust on surface of panned chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for that. With panning we do indeed use untempered chocolate.  With deeply crevassed products such as inca berries the chocolate fills the voids but it also coats the "peaks".  As far as I can ascertain, the tumbling tempers the chocolate on the peaks but not the chocolate  in the voids so the untempered chocolate is thrown out of the voids making the voids ever larger as the (tempered chocolate) peaks build up.  In the five years I have been doing panning I have learned "mostly" how to work with this (a story in itself). This has been a real journey for me as seemingly very few people pan any more and those that do seem to stick to easier products such as coffee beans, nuts etc.  The inca berries are the very worst to work with.  But then it gives me some pretty "clear air" as most others don't try.

This "powder" is an ongoing problem and I'm hoping that someone that understands the chemistry of chocolate can shed some light.  The "dust" can become quite thick - to the extent that when I try to blow it off with compressed air it gets everywhere in my panning room and if I try to add gum arabic to it, it simply soaks up the gum arabic making for a really bad surface.  I AM making some progress but my "fixes" are mechanical - I'd like to know what this dust is and what is really making it form.  And then, hopefully, how to prevent it.

Thanks!

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Possibly. I am currently negotiating for the tempering machine and the guitar. I'll let you know if the cutter is available soon.

Del

White dust on surface of panned chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

if you're reheating during panning, it's definitely coming out of temper but not RE-tempering correctly when it cools.

I'm not familiar with the viscosity level of that particular chocolate. But a less viscous couverture may get into the crevasses during the panning process.

I've had better success when panning by using 2 or 3 coatings... but first coat is done with UN-TEMPERED chocolate, which will be much more fluid (get into the crevasses). It usually takes longer to set up, but once it is, you can do a second coat with TEMPERED chocolate. 

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Hi Del,

I am interested can you please get in touch with me? wendy@socolachocolates.com

Thank you!

White dust on surface of panned chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have a very strange problem that I am hoping for insight on.  I pan inca berries (physalis peruviana) - (and a lot of other products too).  However when I pan the inca berries a white(ish) powder forms on the surface of the product as it tumbles.  It can become very thick - a coating of dust that is difficult to remove.  Further, if I leave the coated berries resting overnight the dust multiplies. 

This does NOT happen with any other product - coffee beans, cherries etc with the same chocolate.

I usually use Sicao 53% (a Callebaut brand out of Singapore - very good couverture chocolate).

I believe that the issue is created by the fact that I have to pan for a long time - sometimes hours - and I think that it might have to do with micro-movement of the chocolate as the berries contract and expand as they tumble in the pan.

The reason that I need to pan for so long is that the berries have deep crevasses and I need to fill them in by running the pan and also heating the chocolate to melt it, let it harden and then melt it again repeatedly.  I believe that during this process the chocolate tembers, looses tember and re-tempers multiple times. 

I suspect that it has something to do with crystalization or probably over crystalization and maybe something to do with the coca butter.  But I really am bamboozled.

I'd like to know what it all is with a view to being able to avoid it developing. But it way past my modest skill set!

Does anyone have any thoughts on this please?  Thanks!

updated by @Colin Green: 04/11/25 09:27:36

Sourcing cacao beans for start

Posted in: Classifieds ARCHIVE

Hi - Try Yellow Seed. 

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

Would you sell the guitar cutter separately?

FOR SALE: DEDY CHOCOLATE MOULDING MACHINE

Posted in: Classifieds ARCHIVE

The Dedy Chocolate Moulding machine is built on the proven Dedy enrobing platform. It has a 30 Kg capacity, removable tank and is also equipped with a drain for easy change over and cleanup. Chocolate flow can be adjusted with a variable potentiometer. Includes a vibrating table that can be fitted to the Dedy Moulding Machine, providing an comprehensive work station for molding chocolate.

DEDY CHOCOLATE MOULDING MACHINE:

• Stainless Steel Construction
• 30 kg Capacity
• Transparent Cover - Environmental Control Enclosure
• Two Heat Controls for Melting and Tempering Chocolate
• Fan driven heat for even coverage

The Dedy Moulding (or Molding) Machine's transparent cover is not only aesthetically pleasing but also serves a function, controlling your chocolate's temperature while not in use and further extending chocolate working time.

OTHER FEATURES - Dedy Chocolate Moulding Machine:

• 2 precision control heat settings
• Adjustable speed molding wheel
• Removable tank
• Drain cock
• Vibrating machine attachment option
• Chocolate flow adjustment via a variable potentiometer
• German craftsmanship - Made in Germany

An optional vibrating table can be fitted to the Dedy Moulding Machine as well, providing a comprehensive work station for molding chocolate.

Email or text me @

Nicolasthomas837@gmail.com

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

WTB - Used Savage Bros 220V Automatic Tempering machine w/depositor

Posted in: Classifieds ARCHIVE

i have one for sale mark, are you interested.

I need a co-packer in Los Angeles or So Cal

Posted in: Classifieds ARCHIVE

Jonathan, i have one for sale, am already chatting with you on email [moderator's note: email redacted to reduce skimming and spamming].

WANTED - SELMI TEMPERING MACHINE - UK

Posted in: Classifieds ARCHIVE

i have one for sale are you interested?

For Sale--Chocolate molds and other stuff--Monmouth, IL Reduced Price

Posted in: Classifieds ARCHIVE

I have about 20 polycarbonate chocolate molds in excellent shape, 2 ganache frames, 50 plastic chocolate bar molds, a caramel cutter with extra blades and spacers, an unopened pail of caramel, a silicone sphere mold in okay shape, and two big sphere hinged molds for sale. $450 OBO for the molds and $350 for caramel cutter and ganache frames. I am selling it all together and will not sell any of it separately. I can't afford to make chocolates any more just want all this gone ASAP. Free Shipping.

updated by @Jennifer Cooper: 04/07/25 13:00:14

That's a pretty general question Sebastian.  Kind of like "how high is up?".  

Big companies utilize many different distribution channels and pricing structures.  Depending on the channel, the product could go through several hands before reaching the end consumer, with each hand getting a piece of the action.  Then there's also the case of a huge chain buying direct and through sheer volume getting deep discounts (such as in the case of Walmart, Target, or Costco).

Then there's also different classes of products within each category.  Some classes command a higher retail price, even though the COGS is the same, (or maybe even less than) as a similar item in a different category or demographic.

Take Kit Kat for example.  Here in North America a 55g Kit Kat bar is $1.00 at best.

Not in Japan. Japan is Kit Kat crazy.  An 11 gram single finger is $2.24! That would make a 55g bar the equivalent of $11.12 here in Canada!

Nobody anywhere is going to convince me that Nestle's margin on a north american kit kat is the same percent as the margin on a Japanese Kit Kat, and while producing about 1.5 BILLION kit kat mini's per year just for Japan, their margin - even IF small - most likely makes Warren Buffet hard.

Hmmmm..... I don't think I'm charging enough for my bars....

Brad 

F/S - FBM Prima w/ enrobing belt; guitar cutter - Virginia

Posted in: Classifieds ARCHIVE

For Sale - FBM Prima 7KG enrobing machine - Manassas, VA (near Washington, DC)

For Sale - Guitar cutter with 3 frames - Manassas, VA (near Washington, DC)

The tempering machine has less than a year of use and the enrober has only been used once. It is single phase 220. The guitar cutter has never been used. $14.000.00 or best offer. The buyer is responsible for shipping.

I recently moved and am having problems getting my permits to run the business out of my home so I must sell.

Del Ward - Fiddler's Chocolates

updated by @Del Ward: 04/07/25 13:00:14

Out of curiosity, what do you think commercial candy bar margins are?

tasting notes after the chocolate show in London

Posted in: Tech Help, Tips, Tricks, Techniques

Hello everyone,
It was my first time in an event in a scale like this, consequently, plenty of chocolate tasting from different origins.
There are two main trends that I paid attention to:
1. Most of the products are around 70%, I was very disappointed because of the sugar mask the taste of the chocolate.
2. more importantly, almost all the chocolate taste among the world winners in the last years were very acidic, fruity and has citrus aftertaste.
I'm not a bean to bar producer but make it from the stage of cacao liquir, cacao butter, stone grinder and so on.
The point it that the "commercial chocolates" (big producers) has no sign of sour taste at all but the best chocolates in the world does have.
Even though I taste Peru origion (the same as I use) the taste was different.
I do know that is a lot of parameters controling the final taste:
1. beans origin
2. degree of roasting
3. time and temperature of counching
etc'..

My questions are, why are the majority of the international chocolate awards winners has this sour taste, regardless the origin of the cacoa?
Why they are considers as the best ones according to the judges?
Is it the "real" taste of chocolate and it's just my lack of knowledge?

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

Typical yield of molded truffles from 1 lb chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you, Brad.  What I'm hearing you say is that I'm following/focusing on the wrong metric.  In other words, focus on costs, not weight.

Good advice.  Much appreciated!

Kudvic Winnowing Machine

Posted in: Tech Help, Tips, Tricks, Techniques

I am curious about this machine, and am trying to identify the type of breaker / cracker used. I currently have a crankandstein that has been motorized but I find the particle range to be quite huge. I wouldnt mind swapping out with something similar to this.

I also noticed Luisa Abram uses a similar motor setup, and thoughts there.

Thanks!

updated by @Katie Wilson: 04/11/25 09:27:36

Typical yield of molded truffles from 1 lb chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Cotton;

The answer to your question is a calculation of very simple math. Add up the weight of all of the ingredients you are using and then divide that by the number of pieces you get.

An "average" commercial, molded chocolate bon bon weighs around 12 grams when finished. However there is no hard fast rule which defines this value. Our truffles for example weigh around 23 grams.

There are also no hard fast rules with respect to how far a "pro" can make a pound of chocolate go.

In the chocolate industry a "pro" calculates food cost. That's really the driving force behind what gets produced. After all, nobody goes into business to make a 100lb easter bunny to sell for 5 bucks! (exaggeration here but I'm sure you get the point)

Simple solution: calculate your food cost, and then determine if/how it needs to be altered, and what ingredients can do that.

Brad

Typical yield of molded truffles from 1 lb chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

I've been lurking here for some time, but this is my first question to ask out loud: how many molded truffles should I expect out of 1 lb (or 1 kg) of dark chocolate?  If you can't tell, I'm quite the amateur... but I'm working on it!  I guess I'm hoping to find information that would provide a range of proficiency, something like:  1) a novice would successfully convert 50% of the tempered chocolate into "x" truffles, 2) a mid-experienced artisan would convert 75% of the chocolate into "y" truffles, and 3) a real pro can convert 90% of it into "z" truffles.  (Of course, these all made-up numbers; I merely offer a scheme that might allow a consistent discussion.)

A follow-on question is: what is the best way to salvage to remaining tempered chocolate after I've completed my molding? Right now, I use a 1/4-size baking sheet lined with parchment paper where I pour the remaining chocolate and smooth it out as thinly as I can.  I then cover it with another piece of parchment and place it in a fridge to set. Once hardened, I break it into smaller pieces and store in left-over plastic tubs with tight-sealing lids.

Oh, I am in south Texas where it stays quite warm much of the year!  (To wit, here it is mid-October and we hit 90 degrees today.)

Some more background:  I'm still switching back and forth between seeding and tabling my chocolate for tempering; I'm not sure which method I prefer yet  I'm using mostly 21-cavity polycarbonate molds from Fat Daddio and Pavoni, but I just received my order of a couple of Chocolate World molds (with 24 cavities each) and I'm really excited to use those.  I'm using mostly Callebaut and El Rey chocolates in the 54% to 6o+% range; sometimes, I bite the bullet and attempt to use Valrhona, but its cost makes me quiver a bit!  I don't have fancy equipment (not yet) to keep the chocolate in-temper.  I usually use a stainless steel bowl and put in the microwave at 50% power (evidently, the round shape of the bowl does not produce the sparks that usually come with metal in the microwave).  At my skill level and my lack of control of continuously keeping the chocolate in-temper, I usually prepare no more than two molds at a time.  (I've tried three molds a couple of times, but the "peter principle" keeps rearing its ugly head!)  Finally, I am using a basic cream ganache with some flavorings added, like chili powder or coffee, or Lor-Ann oil flavorings.

In summary, I am inefficient in my use of the chocolate and I want to get better at it.  Any suggestions?

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

Need help when airbrushing colored cacao butter to molds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Tony,

When I decorate molds with an airbrush, I spray them all first. Then I take a scraper and scrape the excess coloured cocoa butter off the surface of the molds (and sides, if necessary). It drastically cuts down on the amount of coloured cocoa butter getting into my chocolate. You will still get little bits, but it will be a lot better. I also save the coloured cocoa butter that I scrape off and re-use it for future batches (if there is a significant amount - much more likely if you are making many chocolates).

All the best as you make your chocolates!

Christy

help on how to use a chocolate melter/tempering machine

Posted in: Tech Help, Tips, Tricks, Techniques

Temper more chocolate than you plan to use.  The temperature fluctuations will be less drastic and take much longer.

Chocolate is forgiving in that you can retemper it many times over, so you have nothing to lose by melting more than you need, and like I said, with a larger volume in your machine, the changes in temperature will take much longer to occur, thereby allowing you to work with it more.

Brad

Hi Antonella;

In my opinion and experience, cocoa powder is the bottom of the barrel in the industry, and I would never add it to chocolate that I make.

Yes, you are right that big manufacturers do add it to some of their products, but it's never a decision predicated on creating a quality product.  It's a decision driven by profit.

In the commercial candy bar industry, the margins on chocolate bars are very very slim.  Given that (aside from vanilla) cocoa butter is the most expensive ingredient in a chocolate, and cocoa beans are the second most expensive, it comes down to mathematics - minimizing the expensive ingredients, while maximizing the intensity and flavour.

The problem is that cocoa powder is very astringent and often muddy tasting, and if anything detracts from the flavour of the end product.  I have never seen a case where it contributes positively to the end flavour of a good quality chocolate.

That's my experience.

Brad

updated by @Brad Churchill: 10/14/16 03:07:10

F/S -- 10kg Table Top Temperer

Posted in: Classifieds ARCHIVE

Table Top Temperer, 10kg

• 110v Power, water tempering
• Dimensions: 16” X 16” X 8”
• Food grade stainless steel
• Precise temperature control
• $495

updated by @thepunisherplan@gmail.com: 04/07/25 13:00:14

6K Mol-d'art melter

Posted in: Classifieds ARCHIVE

110V or 220V?

F/S -- Cocoa Pod Mould for Filled or Solid Chocolates

Posted in: Classifieds ARCHIVE

Hi.  I am interested in the molds.  I see you have many items for sale.  Do you have an updated PDF with all the items?   If so, could you please send to mark@obolochocolate.cl  I live in Chile but will be in the US in a couple of weeks and would provide you with an address to ship the items.  Thanks!