Forum Activity for @ChristysConfections

Hi there

Is your price in CAD or USD and where are you located? I am interested. Please feel to email me a photo and other details at christy _ farion @ hotmail.com (remove spaces). 

Thanks! 

Christy

I've made my own praline paste and I've used canned.  Honestly, the canned tastes more like what people expect from hazelnut, and the consistency is better, but I keep making mine from scratch.  Usually, when it's from a can, it's just roasted nuts and sugar that hasn't been caramelized.

These are some of the best, easiest moulds to work with. All are in excellent condition.

Each mould comes with 4-cavities

New these cost $200 each

$75 each  (8 available)

Please CLICK HERE to contact me

 TurkeyMolds_WordsBest_Magnet3.jpg - 472KB

Cocoa Pod Mould
For solid pieces or filled chocolates

These are in perfect condition

24 cavities per mould
5 available... $15 each

 CocoaPod_1.jpg - 1MB

I sent you an email...

@donna-slepicka

Interested in the bar molds(6) if still available. Shipping to Chicago area?

riverforestchocolates@gmail.com

Hi,

I've got a 12kg professional chocolate melter using bain-marie and I'm struggling to make a correct use of it. 

What I do now is tempering my chocolate using the bain marie method (but not my melter), then put it in the melter in order to maintain it's temperature, and start working.

But I'm pretty sure I could use it more appropriately. Here are a few questions :

1. I'm usually tempering and working with small batches of chocolates (around 2kg). So as making bars is very quick once the chocolate is tempered, I end up with the temperature of the melter being very quickly too high for the quantity of choc I have in. So the choc grows too high in temp and out of temper. How can I fix that ?

2. Do you use that kind of machine to temper your chocolate ? If yes, how ?

3. If you have to temper outside the machine, how do you manage to get your 12kg in the machine ? I meaning do you temper 6 batches of 2kg that you pour in ? I don't think so...

It seems silly but I can't seem to figure out how to use this machine in the most effective way possible. Your help is very welcome.

Thanks !

Dominique

Hello everyone,

I'm Dominique from France. I've been making raw chocolate for 3 years now at a home and amateur scale, and now I want to start my own business. I've trained first in pastry making about...20 years ago, which included chocolate making, and I'm back to chocolate after a lot of journeying through life :-D !

I'm glad to follow my passion and to make it healthy with raw chocolate. What I like is to use cristalled flowers, essential oils and all that kind of things to create my chocolates.

I hope to be nourrished by this community of chocolate lovers !

Dominique

Thank you for your response.  Are you firm on that price?  Shipping is always a consideration.  Are you in the US?

Here are the dimensions: 

2-7/8” wide X 6-1/4” long X 3/8” thick

If you have any further questions, you can email me HERE

Can you tell me the dimensions of the molded bar?

i may be interested in the 12 if the size works with my existing packaging.

thanks

I sent you another question...I'm ready to purchase some of them, pending your response.

Thank you for your information Josh! Will check it out. 

Bar Mold, 113g

3 bars per mold
Quantities available:

12 clear polycarbonate version... $12/each
10 heavy-grade poly version… $12/each

Molds are in excellent condition

 100g Bar Mold_Hero Chocolate.jpg - 20KB

Tasting Bar Mold, 5g

21 cavities per mold
3 available... $15 each

 TastingBar 5g Mini-Bar.jpg - 48KB

John Nanci - Chocolate Alchemy 

Uncommon Cacao 

These are 2 sources we have had success with.
Josh

I am currently sourcing cacao beans for start exploring making chocolate from beans. We are located in Hong Kong and would anyone know any good sources for beginners? Thanks!

Hello, are either of these 2 still available? 

Info@tasteofplacechocolate.com

Thanks,

Josh

Hi, can you email me HERE  ?

How much for the agitator?

Hi Clay, 

San Francisco.

Wendy - I am sorry there are not. Where are you located? I may be able to do something.

No and No, sorry!

Prima still for sale?  Do you have the enrobing belt?

Hi Clay,

Are there any special deals going on the FBM Prima?

I'm looking for scientific methods or lab processes to indicate flavor profile that are available to planters and farmers.

Planting for yield and resistance is the practice up till recently and needs to change for the sake of fine flavor chocolate. 

I would like to start this thread for any resources that would empower planting decisions. Taste profiling or organoleptic tests with dried beans is widely practised but I would like to know if there are other approaches.

This would greatly help me make propagation decisions. Much appreciated!

Hi Paul, did you find an answer to your question? I am interested in your discovery if it makes a difference or not, intuitively I would say the rollers need to be resurfaced to introduce some gripping texture but let me know what is the case for you. Appreciate it.

sent my information on my mail 

Savage Brothers 20… includes:

• Candy Stove
• Portage Agitator
• Copper Kettle
• Kettle Dolly
• Digital Thermometer
• Two Wooden Paddles

All components are in excellent condition. Would like to sell as a complete set, but will consider separating. Natural gas or propane. Agitator uses standard voltage: 120V/60 HZ

 SavageBros_FireMixer_3.jpg - 589KB

Still have some beans for sale!

Still have a few items for sale!

That was very helpful and well done. Thank you. 

Brian

The citrus pectin is the same as the yellow pectin

hi... We have never had anything crated, so unfortunately, I donot have a recommendation.  But I would thiink the shipping company would be able to suggest a company to do the crating.

Good luck!!!

Thanks Ruth and Paul.  Much appreciated.  I did try Grewelings recipe but didn't have any success with it.  I'll try Chef Rubber's pectin.  Paul, you mentioned that Chef Rubber's is Yellow Pectin.  I have a recipe that calls for "yellow pectin".  The citrus pectin that you referred to, is that considered "yellow pectin"?  Thanks again, John

I second Chef Rubber. Try the yellow pectin.  The Pate de Fruit pectin comes from citrus, rather then apple. It has a different texture. Firmer with a nicer tooth.

I'd be happy to arrange shipping, but the shipping company doesn't crate. If you can't do that, can you suggest someone in your area that could?

Hi ... So sorry.  We cannot ship.  You can cantact a shipper and get a direct quote for packing and shipping.  The unit is 5 years old.  It is in perfect condition, clean, etc.

Let us know if you would like any other info.

All the best

Chef Rubber carries various sizes of Pate de Fruit pectin. Also, in Grewelings At Home book, he has a recipe calling for grocery store pectin. I have had PDF pectin for more than 5 years, and it is still working fine.

Hi there, I'm interested in your case, but I'm on the west coast. Would you be able to palatalize it so a trucking company could pick it up? Can you tell me about how old the unit is? Serial #?

Hello All.  I keep trying to make slab jellies to cut and enrobe.  Pectin has always been the problem for me.  Nothing worked from making it myself (from apples), to using commercial, off-the-shelf pectin.  The jelly was always too soft to slab and cut.  I did fond a confectioners pectin that worked (from Burke Candies) but I have to buy it in 10 pound quantities.  I only use 3 ozs per batch and with a shelf life of 1 year, I throw out  most of the pectin.  Any suggestions on a firmer pectin or ordering confectioners pectin in 1 pound lots?  Thanks, John