Forum Activity for @chocochoco

Hello Brad,

I am interested.

How does the chocolate get heated up and cooled down?

Regards,

Omar

Super Excited! After many months of research the prototype of my state of the art table top chocolate tempering machine is up and running. WAAAY too many improvements over current machines on the market to mention! I am hoping to have this ready for market in the new year.  Here are some features:

Whisper quiet.

Large Bowl and large working area will hold up to 8 litres of chocolate.

FULLY AUTOMATED!

No light bulbs for heat.

Uses state of the art software and touch screen. 

All three stages of the tempering cycle are fully customizable for your style of tempering chocolate.

Temperature safety measures (no more chocolate crawling out of the bowl!  No more broken gear motors!)

Power saving features.

The first one begins use in our production shop tomorrow.  Next month we will build 4 more and cycle out all of our current table top machines.  After 100% uptime for the entire Christmas season we'll be comfortable enough to start taking orders.

Machines will retail for about $2,000 CDN and will come with a lifetime guarantee against defects.

Who's interested?  

 temperingmachine2.jpg - 465KB

Looking for a tabletop chocolate melter.

contact williamgash@msn.com

Looks good.  I've been everywhere in Belgium 8-)

Hey Julie, looking for a table top chocolate melter...any equipment left

I have a Martellato full size double guitar and it's incredibly frustrating. I'm not sure if another brand would be better, but I know a large company who had a Dedy, sold theirs and cut by hand now.

Strings break all the time and you'll wreck your fingers trying to restring it with piano wire.  Cleaning it is a pain in the ass, something to consider if you need to wash between every recipe.

A guitar cutter should be a great thing and at some point I hope to try and work with it again, if I can hire a piano tuner to restring the frames.  In the meantime, I score with a caramel cutter and cut with a blade.

That's very nice of you, Sebastian, but I don't have a shop yet. For now I'm just trying and making recipes, photographing my creations and trying to raise a decent Facebook and Instagram page. You can have a look if you are interested:

https://www.facebook.com/wimschocolates/

https://www.instagram.com/wimschocolates/

Out of curiosity, where have you been here in Belgium?

I was just in belgium this week.  Had i seen this earlier i'd have stopped by your shoppe.

Dear Bhuvan

We are a new artisan chocolatiers factory located at Lonavla near Mumbai. We are conducting trial runs of chocolate artisanal products and are looking for fermented dried cacao beans suppliers from various regions 

Pl send us the following information: the variety of cacao, it's fermentation days, rdrying process moisture content, ability to supply per annum, and current prices.

You can mail or WhatsApp on number 9762350119 and id - madanpatil@hotmail.com provided.

Here is a link to our Facebook page for gathering some information on our enterprise:

https://m.facebook.com/artisanchocolateworld/

Thank you

Madan Patil

Hello Nathaniel, 

you go with an interesting e mail "the chocolate yogi" - in my country a yogi would be an ascetic usually residing in the mountains and seeking enlightenment, nirvana, and moksha. 

Anyway, back to biz - we are a new artisan chocolatiers factory located at Lonavla near Mumbai. We are conducting trial runs of artisanal chocolate productions and are looking for fermented dried cacao beans varietals directly from single origins, estates, and plantations.

Id be interested in a few hundred kilograms of your fermented cacao beans to begin with. 

You can mail or WhatsApp on number +91 97623 50119 and id - madanpatil@hotmail.com provided.

Madan Patil

Does anyone have experience with the big Martellato guitars or their products in general? I don't know the reputation of the brand.

Thanks Garfoid!

Hi Ben;

Seeing as you are an "extra over the top clean label", you definitely don't want to use anything that has cocoa powder in it.  Cocoa powder is the bottom of the barrel in the chocolate industry - almost always a by-product of making cocoa butter.

A natural stabilizer doesn't mean the product isn't good. In fact sometimes the best ingredients NEED a stabilizer to remain in stasis.

As a chocolate manufacturer, I would take more pride in using xanthan gum, guar gum, or corn starch than stating that we use cocoa powder. Even the Aztecs and Mayans used stabilizers in their drinks.  Their stabilizers were in the form of starches (ground maize) in the drinks to make them rich and frothy.

...just something to think about.

Brad.

No, tabling it is not practical in my production environment, although in small batches its fine to table it. I temper all ganaches.

I use cocoa butter silk to temper my ganaches. 

Welcome buddy

Hello people,

I am looking for a small guitar, to produce small quantities of cremini, truffles and pâte de fruits. Does anyone have experience with the one from Martellato?

I have this one in mind: http://www.martellatoprofessional.com/en-GB/0/0/0/Double-cut-mini-guitar__p-33141-33174-33185-2304.aspx

I have to special order it, so I'd like to know if it's any good.

Thanks!

Hello fellow chocolatiers! My name is Wim, I am 33 years old and I live in Belgium. I love making chocolate, and confections. My specialities are pâte de fruits, marshmallow and caramel spread

I hope to learn a lot on this forum. I have been reading through a lot of posts and I'm excited to become a part of it. Where I can, I'd love to help out.

Cheers Dallas.

Do you just table it? What about truffles? 

Hello Nabil, 

we are a beans to bar artisan chocolatiers factory factory at Lonavla near Mumbai. You can reach out to us on madanpatil@hotmail.com or WhatsApp 0976235119 

Thanks

l

I temper ganaches in filled bonbons 100% of the time. The difference is night and day.

Hello Stephen, 

im Madan from Chocolate World, Mumbai. I read of your offers of Ghanaian cacao. We are a beans to bar artisan chocolatiers factory and source our single origin beans directly from the producers. 

Could you you please elaborate on the bean varietals, it's characteristics, fermentations and drying methods, volumes you produce and prices. Thanks 

you can mail me on madanpatil@hotmail.com or WhatsApp on +91 97623 50119 

Hi Bert, 

would you be interested in supplying small quantities of cacao beans from Madagascar to Mumbai, in India - 500 kgs st a time 

Madan

Hi Tony 

How are you doing with The Unox?

Which one did you finish buying and have you had any problems with the software?

Hello chocolate people!

I work for a beverage manufacturer and we are currently looking for a partner who can make a chocolate syrup for one of our beverages.

We would probably require a custom blend; as we are extra over the top clean label, this would have to be made without any gums, stabilizers or preservatives. We currently make a very simple blend of cocoa, water and sugar but this is a messy hassle for us that we want to do away with.

We manufacture in Connecticut currently, although we plan to expand to the West coast as sales increase.

If anyone is interested in manufacturing this for us, or knows of anyone who might be, please send me a message here or my email is: ben.smith@harrisspice.com

Thanks!

Ben Smith

Hi Virgilio,

      Do you still have these ? I am looking to get the 60 Kg unit.

     Thanks

      Best

          Victor

Hardly used filling machine, We used it for filling out chocolate moulds before moving to get cooled.

.33 oz to 10 oz piston filling machine adjusts by moving knob in the back. 

 Had a temperature controlled cover made to regulate the hopper to accommodate tempered chocolate, set it desired temperature about 30 minutes before using for production.

Hopper can hold 30lbs or chocolate

Full pneumatic control, easy to operate, manual or automatic,  we only used the manual foot pedal, easy to

easy to disassemble and clean, parts commonly found at plumbing/hardware store if replacements are ever needed

Single filling head,   but had a four-way heated dispensing plate made to fill two chocolate bars at a time

Asking price $1800 OBO 

shipping cost and arrangements are buyers responsibility

 IMG_0949.JPG.jpg - 502KB

Used C. Skerman & Sons Enrobing and Coating Drum with:

Output: up to 180 pounds per hour (depending on product)
used only two dozen times
Construction:
    Stainless steel drum

    Cast iron base

3 phase motor converted to single phase, 220V
Drum opening: 25 inches wide
Drum Dimensions: 34 inches deep x 38-inch diameter x 54 inches overall height

Located in Southern CT

Asking price $5,000 OBO

local pickup or

Shipping cost and arrangements buyers responsibility.

 IMG_0812.JPG.jpg - 471KB

Used C. Skerman & Sons Enrobing and Coating Drum with:

Output: up to 180 pounds per hour (depending on product)
used only two dozen times
Construction:
    Stainless steel drum

    Cast iron base

3 phase motor converted to single phase, 220V
Drum opening: 25 inches wide
Drum Dimensions: 34 inches deep x 38-inch diameter x 54 inches overall height

Located in Southern CT

Asking price $5,000 OBO

local pickup or

Shipping cost and arrangements buyers responsibility.

 IMG_1119.JPG.jpg - 535KB

Thanks Sue!  This looks exactly what I need!  And they have a lovely range of other products too that look really exciting!

Thanks a million!

Colin

Try Chicago Mold School they have silicone sphere molds all sizes

My pleasure!

I have a bunch of Ateco-brand spatulas that I am very happy with.

Hey guys, i'm in the market for a good set of offset spatulas to buy. I have a good budget so I want some good quality ones, amazon reviews are tricky to trust these days so I wanted to ask some pros!

Any recommendations?

Cheers!

Thank you Clay !

My one final, final idea is to buy some cheap food grade silicone to make your own mould and pour it over a few dozen marbles/ball bearings of the right size or 3D printed spheres or something like that, glued down. spaced closely and not poured too deep you should be able to get a lot of moulds from around a 2kg silicone mix. 

There are a 2 methods you could use.

Put them half in clay, pour silicone over, remove clay, pour silicone over second half and then fill both halves and then fuse them together once set with some extra chocolate. 

Or just glue to a base and squeeze out them through the small gap/make the gap bigger with a scalpel. 

I won't come up with any more ideas! 

Hi @peter3.  Yes - that is exactly what I wish to do.  I already have a range of "Chocolate Nibbles" and these are created by starting with "callets" of chocolate which are small half-spheres that come from my chocolate supplier.  I pop these into my pan and add a tiny bit of melted chocolate.  The callets then "double" on the flat side and then I can build from there.  They are popular and easy to make.  I do about 60Kg at a batch.  However I want to do something with a completely different chocolate that sadly ONLY comes in 5Kg blocks - not callets. So I'm basically trying to make either callets or balls from the 5Kg blocks to get me started.  On close examination now it is clear to me that the callets are made by depositing but depositors are big and very expensive.  So I wondered about making balls with moulds (molds) but no-one that I can find has small ones.  They all seem to be 20-25mm diam.  Far too large for me.  The "completely different chocolate" is sugar free - so I can't use the callets I use now as they have sugar in them.  I'm a bit stumped.

If I understand correctly you want to have a solid chocolate  centre for panned product?

Are you going to use the same chocolate for both?

We have tested starting a panned product from a very small chocolate drop (like a small piece used for chocolate chip cookies), if you start building the chocolate up around this "seed" very slowly you will get a round ball and avoid doubles.

Once you have your centre you can do with it whatever you want next: sugar coat, pan with the same or different chocolate etc.