Forum Activity for @Matthew W.

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

Hi Brian,  Email me and we can talk about what I've accomplished for Caramel.

colocandies@hotmail.com 

HI Lynda, I wish I had some for you also, but I have not found any yet to give. I agree, the shipping is the worst part but I think it would also be less per pound if made by a recipe also, then I can wholesale it better. I am also looking for other things to add to my line. Do you make your own caramel in your firemixer 14? or other things yet? I am looking for recipes or other things I can make in it also. Have a great day, Thank you,

Brian

Hi Brian,  I've heard nothing.  Guess no one wants to turn loose of their recipes.  I'm still using Calico.  Shipping costs are the biggest problem with them.

Thanks! this site looks good indeed and the prices are fair, and the shipping is free so that's a plus!

As for the grinder the original refiner can hold up to 4kg beans while the tilting one can hold about 5kg.

Do you have any idea what's the minimum amount any of them requires to make chocolate?

Thanks again for all your help!

Hi Lynda,

I also have the Firemixer 14 and would like some commercial fudge recipes I can use instead of Calico, Did you receive any yet? thank you,

Brian

The Dutch use bonbon as well as a description of a filled chocolate. I truly enjoy Jean Pierre Wybauw books. There is so much more in his books than just the typical recipes and photograps. If I wouldnt already have his books, I would most certainly get the Ultimate Fine Chocolate book that is coming out next month. I had the privelege of taking a few clases from him and he is one of the kindest and most knowledgeable chocolatiers I know.

Hello.  I’m brand new here and new to the world of tempering chocolate.  I’ve done a lot of homework, reading up on how to temper using the seeding method.  I’ll take about 300g of chocolate and melt it to 120-124F.  Then I add 100g of seed chocolate (which is in temper) and cool it down to 84F.  I then heat it up to 89.5ish F.  I dip a knife in and wait for it to setup properly.  Once everything looks good I proceed to fill my polycarbonate molds with the tempered chocolate.  I then let them cool and release them from the molds.  The chocolate is then stored at proper temperature (60-62 degrees F and humidity at about 50%).  After a day or two or three I get some sort of bloom, but the bloom is only on the chocolate that didn’t touch the mold.  (I can't seem to attach a picture.)  I wonder if anyone can help me out here with my issue?  Thanks in advance!

Full disclosure:  The temperature of my kitchen is always above 74 F.  In order to cool the molded chocolate, I place the molds in a thermoelectric wine fridge.  This fridge does not have a compressor thus the humidity is equal to the humidity in the room.  The fridge registers at 60-62F with 48-52% relative humidity, tested with a thermometer/hydrometer.  If I lived in a cooler climate my room temperature and humidity would be at these same levels. 

Hello Adir,

The Montreal based company chocolatchocolat at http://www.chocolat-chocolat.com/home/ has a wide variety of quality molds and with the CND $ where it is, the prices are good.

As for the grinder, I find the tilting capability rather important.

Good luck

Jelly Bean & Candy Gravity Feed Display - Trade Fixtures

Excellent Condition -- $2000

• 48"W x 78"H x 22"D
• 24 bins (12 top and 12 bottom)
• Doors for Storage on Bottom
• Creamy Yellow Exterior- front/sides
• Original Manual included
• Originally $5300
• Perfect for Candy & Chocolate Shop, Bakery, Coffee Shop, Toy Store

Please include phone number with your email inquiry. We will respond immediately.
Thank you for your interest.  Our email: donna@imaginecandy.com

Also available: Chocolate Confectionery Climate Controlled Case, True Freezer, 2 Gallon Candy Jars, Metal Shelving, Tables, Folding Chairs, various Baskets and Packaging.

 gravitydisplay.jpg - 79KB

Excellent condition-  Located in Westchester NY-- $1750

Any questions: Donna@imaginecandy.com

• Model AACCA-48-R
• size- 4L8 x 2D4 x 48H
• Curved Front Glass
• Humidity control
• Under Cabinet Storage
• Exterior finish- Wilsonart Bitmore Cherry
• Hardware and trim- Polished Brass
• White laminate interior
• Mirrored interior ends
• Transparent mirrored rare sliding doors
• Two level lighting
• three adjustable ¼” plate glass shelves
• Eight foot power cord
• top Ledge
• Acrylic Trays- 24 with acrylic tags

 choccase.jpg - 27KB