Forum Activity for @Trish Gowans

@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.

Ruth,

I'll get pictures out this evening.

Del

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

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

Thank you

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.

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

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

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?

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