Forum Activity for @mark4604

Hey peter,

    Thanks for your input and yes I'm aware tempering fresh is the same as melted. What I was trying to ask is  if their is a more efficient process to temper fresh chocolate ( just out of refiner) My process well I guess I'm not sure what you mean it was more of a hypothetical question because I have not yet put any process into motion.  My batch size will be around 25 kilos.  Since I don't have the funds to buy a batch kettle  etc that would auto temper my chocolate for me I will have to either  hand table and  pre mold some bars and use them as seed or table some  fresh liquid chocolate and add it to the other fresh chocolate just out of the refiner and add to a holding tank. what  I really wanted to know was if there was a more efficient process or logistically  was there any advantage to one verses the other or even maybe another idea  that I  not aware of at the present moment.  thanks for your input every little bit helps.

Could you please describe in detail your process. What you do, what are batch sizes, what are you trying to achieve.

Without this it is very difficult to offer any advice.

To start, there is no difference in tempering "fresh" chocolate from old chocolate that has been melted.

Second. If you can not temper whole batch in one go it may be much better idea to hand temper and mould small batches. This may avoid wasting a lot of work making untempered product in large batches (please remember that if you mould just plain chocolate and temper is not right you can always remelt it and start again).

Hello everyone,

   I have a question pertaining to tempering fresh chocolate from the refiner.  What way do you think is most effective

 1. hand table some chocolate beforehand and bar it up to use as seed for when the new batch comes out of refiner 

  2.  Hand table some fresh chocolate and add it to the un- tempered melted chocolate hold in melter and working temps

 I think I saw a post where Ben was taking about adding it straight to the machine untempered at the lowest temp but I'm not sure I understood properly. I ask this because I simply cannot afford a batch tempering kettle or continuous at the moment and importing to Colombia is very expensive, so I need to make good decisions  with that I have.  I read a while back a chocolate maker from Costa Rica would hold his fresh chocolate  under an air conditioner to shock it and  added agitation such as stirring and it would temper but I'm Not sure how possible that really is not to mention practical or reliable. If anyone has any ideas please share I would like to find the best solution.

Hi there!

We are exploring getting some custom packaging done. I am wondering if anyone has ever ordered direct from a Chinese Manufacturer. We have always worked with domestic manufacturers, but are open to an overseas manufacturer if the quality is good and the price is right. I would love to hear about your experience if you have done this before. If you have had a good experience, I would love to know which manufacturer you used. Thank you all very much!

Daniel

Yes i have some flexibility. Please call me at 702-222-0535 to discuss

Hi,

I've been using Callebaut's deodorised cocoa butter so far, with no complaints.

I have the opportunity to purchse Belcolade's deodorised cocoa butter at a cheaper price.

Have you tried it? What do you think?

Feve artisan chocolatier seeks an enthusiastic, hard-working, self-motivated, and focused person to join our chocolate production team at Feve. This is a full-time position for Lead Production.

Responsibilities
Our Team Members are expected to:
• Learn and preform all steps of chocolate production; cleaning and maintaining the facility, including the machines.
• Maintain a logging-inventory system created to manage traceability of our products
• Produce a variety of chocolate products and confections, to include framed-enrobed chocolates, molded chocolates, salted caramels, chocolate bars, and panned products.

Qualifications:
• Experience in fine pastry and chocolate
• Focused and organized
• Must be positive and upbeat.
• Must have an in depth knowledge and experience in producing fine chocolate truffles and caramels.
• Must be strong and able-bodied -- able to lift heavy objects, be on one's feet all day, and move quickly.
• Be able to work well with others.
• Enjoy interaction with the public -- must be a true "people person" customers often visit our factory store
• Have very strong communication skills.
• Be able to self-motivate, to work quickly and efficiently, and to meet deadlines.
• Have attention to detail, strong organizational skills.
• Have an interest in the fine food industry and the desire to learn more.
• Have a flexible schedule
• Full time availability during holidays a must. 1 year commitment.

What benefits are offered?

• Above market wages
• Employee purchase benefit
• A very positive workplace, although we work very hard we have created an environment of mutual respect, learning, and innovation.
• The opportunity to work with a great team creating amazing, innovative chocolates and confections! Our facility and methods of chocolate production were learned and modeled after the best in the field. We constantly strive for the most perfectly made and delicious chocolates that are being offered.

Are you the right fit?
If you feel that you are the right person for this job, please email a cover letter and your resume. Applications without cover letters will not be considered.

Company Background
Feve artisan chocolatier was founded in 2012 in Bayview. We designed our factory to be fitted with the best equipment for making artisan chocolates, and sourced the best chocolate we could find. Shawn Williams trained under Chef Ewald Notter for one year learning and producing innovative modern truffles for fine hotels and restaurants. Our methods and ideology were learned from a master chef in the field of chocolate and confections, and are woven into everything we do from sourcing ingredients, to creating intense flavor and texture, to having a beautiful hand-painted airbrushed finish. Since opening we have worked with exciting companies creating custom truffle boxes based on their desires, constantly creating new flavors. Innovate, create, perfect is what drives us. At Feve we have an environment that strongly promotes creativity and innovation, as well as the repetitive focus it takes to create the same high quality chocolates over and over again. We have a full line of 7 panned items (Dragee) and around 30 truffle flavors. We have won 3 Good Food Awards and were named top ten chocolatier of the year by Dessert professional. We continue to strive to be one of the best chocolatiers in our field that practices ethical food production and sourcing for all we do.

www.fevechocolates.com

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We have recently changed our packaging and I have several cases (approximately 10 of each type) of packaging that I am looking to sell.  These boxes were used for packaging truffles and are available in 1/8lb, 1/4lb and 1/2lb configurations.  Attached please find photos.  Note, these do not include the plastic trays, only the box and lid.  For more information on these boxes and the price I am offering please see below.

1/8lb - http://sweetpackaging.com/Candy-Boxes/Vinyl-Lid-Candy-Boxes/V204-2057 - 100 per case - $32/case
1/4lb - http://sweetpackaging.com/Candy-Boxes/Vinyl-Lid-Candy-Boxes/V208-2057 - 100 per case - $40/case
1/2lb - http://sweetpackaging.com/Candy-Boxes/Vinyl-Lid-Candy-Boxes/V215-2057 - 50 per case - $25/case

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We currently have an opportunity for a passionate and highly motivated chocolate professional to join our small team as Chocolatier & Production Manager. We’re looking for a hands-on leader with a positive attitude, capable of motivating and managing a small staff of up to 6 people. The ideal candidate has at least a few years of experience in chocolate and candy production.

If you are interested, please download and fill out our employment application form ( http://www.vanotischocolates.com/pdfs/VanOtis_Employment_Application.pdf ) and submit it along with your resume and cover letter to hr@vanotischocolates.com .  

Van Otis Chocolates, founded in 1935, is a small, modern-day confectionery company located in Manchester, NH.  By coupling traditional recipes with new and exciting product lines, we bring fun, and nostalgia back to the chocolate and candy experience. We are proud to have been voted Best Chocolatier of New Hampshire, for the past 15 years!  

To learn more about Van Otis Chocolates, please visit us at www.vanotis.com . 

Hi,

I would like to learn more about your business. Please contact me at mamiet@comcast.net or 603-264-2458.

Thanks, Marc

There is a japanese company making all sorts of chocolate coated potato chips.

You wish for white, you get white.

http://www.royceaustraliapacific.com/products/potato-chip-chocolate/23-fromage-blanc-potato-chip-chocolate-white

Gently used for only 1 year and like new. I am putting a link to the exact machine from ChocoVision here so you can compare the quality of what I am selling versus the new one.  Comes with 10 lb. hopper attachment, 1 bowl, 1 solid baffle, 1 holey baffle, instruction manual, 3 pack of scrapers, 1 baffle brush, set of knobs, 1 cover. The white plastic rim that sits between the bowl and machine got thrown away by a former employee, so that is the only part missing. Asking $1000 but will take reasonable offers. Located in New Orleans, LA. Contact me at kellyespivey@gmail.com if you have any questions.

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SOLD

Is there any flexibility with your pricing?

Hi,

Is this machine still for sale?

Thanks

I am interested in more information as well if possible.

Thanks

There is no hour meter on them but we used these machines the past 2 years around 20 hours per week.

We serviced these machine 1 time year and they were fully serviced by Bakon USA 2 month ago with Freon gas flush, gas filter change, update on PLC, Glycol flush, replace rubber hoses.

We are using one machine for Milk/dark and 1 machine only in white.

The white machine have a little less hours.

They are like new and really taking care of properly.

Hi,

What are the prices on your items for sale?

Thanks

Thank you. Great answer.

Hi,

I'm started to use now the Santha 11 after I used the Primier grinder for non-commercial purposes.

I guess in the Santha it will be around 15 (4-4.5 kg) hours for chocolate and 20 per thick spreads (30-31% fat, 3-3.5 kg).

The Santha seems to work in low RPM and grind slowly easpecialy thick spreads (similar to Nutella for example) compared to Primier.

How many hours do you find it optimum to reach to smoothness? How many kg in total?

I ponder if the grinding in larger machines like Santha 20 or bigger takes even days?

Last questions about the life time of the motors: it takes couple of years until you see change in RPM or power?

Thank you

Off subject I just found this design on a brasilian mercado libre site  thought some people might like it   or might want to make one.Picador de Barras de Chocolate - Lojas Black Apron

Lots of pnuematic delivery systems out there - i'd never heard of the one called the peppy pumper, but it gets my vote on the name alone 8-)

Do the two have the same amount of hours on them?

Thanks for your reply. Does the Choco-lution 110 have an hour meter to record how much it's been used?

Thanks clay, I saw another one of your post you mentioned something about a Peruvian company that makes machinery  are they still open or have a webpage>

Mark -

FBM will be offering a 10kg batch tempering machine in the very near future. Instead of using running water to maintain temperature it uses a compressor for cooling and electrical resistance wire for heating.

I don't know about a depositor for it, yet. You might be able to fit a Peppy Pumper to the tank. (There is a pump for the Savage tanks made by Savage Bros but people I know who have used both prefer the Peppy Pumper.)

Tempering before and after kickstarter project

Thanks Sebastian, that's a really good idea i will look into that, ii was watching a video last night on you tube and I someone from using a pneumatic pump or something for loading molds have you  ever heard of anything like this? I will include the video. thanks for your feedback.  

Generally speaking sunflower lec will be less effective than soy lec.  If you've not been using lec at all, then it'll still give you a huge improvement.

You sure you want a wheel? I'm not a huge fan of them as they can result in lots of air bubbles getting trapped.  An alternative i might suggest would be a heated/jacketed kettle - something like a smith kettle or one from a company called the savage brothers.  Not sure what your budget is, but you should be able to find one for about $5,000 USD or so.  can temper and maintain temper as small as ~20 lbs and as large as, well, as large as you'll ever need (of course the larger units cost more money)

hey everyone my name is mark Anthony I'm located in Bogota Colombia and I am getting ready to open a boutique size bean to bar chocolate business but I have a few questions and I was wondering if I could get some opinions.

1. I need a tempering wheel or at least I prefer one because I am going to be filling bar molds and I would rather not ladle every mold. So I was wondering if anyone has bought any of the tempering machines from albibabaexress, I think there called known tempering machines which I believe is just an off brand? I have a very stretched budget for a tempering wheel, So I guess I have to frugal. Can anyone recommend another brand which has good prices? Also I have seen the warmers/tempers  with no wheel and a lot more capacity for a much better price and not from china but they have no wheel and that's very important for me. Does anyone  make wheel attachments or does that not exist?

 thanks.

Are there any other chocolatiers here with experience with this unit? How does it compare to a Selmi Plus? Are there any attachments to make it function as an enrober too?

Hi All!

I want to pan (with chocolate) some cashews. Possibly other nuts (Almonds come to mind) too.  I'd like to honey coat them first but I can't find any recipe online. Well, I can, but for domestic use with all sorts of ingredients!  I want to do this with larget batches - 20Kg or so at a time.

Does anyone know about this please?  Any thoughts or ideas?  The nuts are already roasted - I just have to honey coat them with real caramelized  honey - but of course I need them dry to pan with chocolate.

Thanks!

Colin

Hey guys,

  I'm looking into buying a 20L  wet grinder from Sri Lakshmi and I have seen a few users post positive things about them as well as there prices but I cannot get them to give me a quote on shipping. They give me a item price but never answer about the shipping. Is there anyone out there who has made purchases from them and  could  give me an idea  of what is the best method of communication? I feel a little nervous sending money  when I can't even get them to answer a question.

For Sale 2 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.

I sell this machines because I bought a full automated molding line and the capacity of the tank is a little to small for our production.

Machines are in Las Vegas and can bee shipped.

Each machine new are at $19,500

I'm selling both machine at $13,500 or the 2 machines at $26,000

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Great, I just bought some from a health store to run some test batches. I have never used emulsifiers as my bars are geared towards the health food crowd and even though I don't think soy is bad in the small quantities or even at all in chocolate most people in my target market do think that.  If I can use sunflower lecithin instead and get the same results then it will appease my target market. 

No difference in comparison to using soy lecithin.

In my opinion lecithin is a very important ingredient in chocolate making for a few reasons: ability to achieve best conching results and ability to achieve desired viscosity without adding too much cocoa butter which can make product taste unbalanced and too greasy (common to high cocoa content milk chocolates on the market where high cocoa content percentage is reached just by adding extra cocoa butter).

    best

        Victor

By no difference do you mean no difference in comparison to soy lecithin or no difference in comparison to using no emulsifier at all?

If I understand correctly you are talking about what is called reworking chocolate. 

Using chocolate as an ingredient to make another batch of chocolate.

In all factories chocolate batches fail from time to time (gritty, sandy or too low viscosity) and there are various methods for reworking the product.

All of them require calculations so finished product has the same composition as intended and lecithin content must be taken into consideration.

Side note:

We use conches to make chocolate and to achieve best results we add ~0.05% lecithin at the very beginning and 0.2-0.3% at the end just before final cocoa butter additions. With final content about 0.3%. This gives us the best conching profiles.

Taking above into consideration my rework recipe uses failed batch (which already contains 0.3% lecithin)  at 10% of the mixer recipe with no additional lecithin added and other ingredients adjusted. Mix gets processed in the refiners and loaded into the conche. This means that I will start with less than 0.05% of lecithin in the conche.

To sum up.

Chocolate can be reworked but only as a small part of new batch if one seeks consistency. 

We have done trials with using sunflower lecithin instead of soy lecithin. We have used liquid products with very similar specifications and there was no difference in results (taste, viscosity).

We have considered changing to sunflower lecithin to remove soy from the ingredients list but in the end decided not to go ahead. Too much effort required to change all packaging for practically no result.