Forum Activity for @Armin

Hi,

Here a nice overview about cacao cultivation in India. Maybe already a bit outdated. They speak about the use of Neem as pesticide to control bugs... Somewhere it is mentioned that cocoa should not be stored where spices, pesticides etc are stored because the beans tend to absorb flavors... So you might be right timwilde... But you guys know that for sure...

enjoy the article..

http://agritech.tnau.ac.in/horticulture/horti_plantation%20crops_cocoa.html

I'll ask how it's used. The neem used as organic pesticide usually is Neem oil with an emulsifier diluited in Water. Yes, that stuff smells bad. But not the bark or leaves..... In ancient times people used a piece of a branch as toothbrush... I've tried that as well, no bad taste, abit bitter astringet, but no strong flavor....

I'm sure Neem would work, as it's commonly used as an organic pesticide/pest deterrant in home gardening. However, having worked with it a lot because of gardening, I'd be more worried about off flavors and scents in the cocoa. Neem is a very powerful flavor and odor.

Hi Mariano,

Depends largely on the quantity of chocolate you are wanting to make.  For small scale batches (development) I've been using the Santha Spectra 11 melanger which works quite well.  When moving into production we are using the Santha 100.  I've heard that the Olde Tyme Nut Grinder can work well but I've never tried this before and I'm not sure this would give you the level of refinement you are looking for.   

Armin -

A quick search shows that neem leaves are used with cocoa in Ghana. There is nothing however about how the leaves are used.

Mariano -

It is only necessary to post in one forum. I am closing this one and asking that everyone comment on your post in the Tips forum .

Hi,

I'm often in India and I know they use the bark and leaves from the Neem tree to protect dry foodstuff (pulses, legumes, rice) from moths and other pests. They simply put some pieces/leaves inside the bags. Could work with cocoa beans as well...

Hi all, I occupy a suggestion to you who know more chocolate!
I want to buy a machine to make chocolate liquor and was told that these are good:

- Olde Tyme Nut Grinder

- Coloindal mill JM-50

but which can not buy

any suggestions?

thank you very much to all!

Hi all, I occupy a suggestion to you who know more chocolate!
I want to buy a machine to make chocolate liquor and was told that these are good:

- Olde Tyme Nut Grinder

- Coloindal mill JM-50

but which can not buy

any suggestions?

thank you very much to all!

A flow wrap machine uses rolls of film.

[quote="Clay Gordon"]

You are looking for what is called a flow wrapping machine. 

Prices are based on the size of the film that can be handled (width and length) as well the number of pieces per hour that can be wrapped ++ options that include not wrapping when there is no product present, metal detectors, and more. It's important to keep in mind that you don't get what you don't pay for. Skimping out on features at purchase could lead to production struggles.

One key aspect of the design to inquire about is the ease of changing the knives. Some models make it easy - some make it very hard.

The FW 350TC  available from PAC Machinery (US) is one of the smallest I know of. I do not know the price and I do not know anyone who has one and have no information on how easy it is to adjust or to use. This is solely based on size, which is what you appear to be most concerned about.

[/quote]

Does this machine use "bags" or rolls of stock sheet that feeds in the machine?

SO.

I do believe I've figured out how to actually temper with the not-so-precise precise heat mixing bowl. There's a 'chocolate' button on the bowl, but we've already decided it doesn't work the way that it should (since the bowl heats from the bottom and not around the bowl). So on the advice of you fine people here at Discover Chocolate, lol, I decided to play around with the settings to see if i could find something that works. I have, and I will share it with you just in case anyone wants to get one and doesn't want to go through the trials and tribulations of figuring it out   And hey - maybe someone will be doing a google search about it and find this post!

-Starting with a kilo of solid chocolate that has been chopped OR a kilo of chocolate drops/wafers -

1. Add 10% of chocolate to the mixing bowl and manually set the bowl to preheat to 135°F.

2. Melt 2/3 of the chocolate in the microwave.

At this point a some (if not most) of the chocolate in the bowl will have already melted. 

3. Add the chocolate that you melted in the microwave to the PHMB (<--- strong="">Precise H eat M ixing B owl) and set your mixer to stir.

4. Once the PHMB has completly melted all of the chocolate,  turn OFF the bowl as well as the mixer .  Check the temperature with a thermometer you trust.

5. When the bowl hits around 118° for dark, 110° for milk and white, add a handful of seed and wait for it to melt. 

6. One it has, turn the bowl back ON and set the temperature to about 95°F for dark chocolate and about 90°F for milk or white chocolate. 

7. Continue to add your seed chocolate,  a little bit  at a time. 

I've found it helps to be doing something else in the kitchen while youre doing this - haha.

8. Every time you add seed, wait for the temperature on the bowl to drop by...mayyyyybe, 2-3°, before adding the next bit of chocolate.

9. Once the bowl has hit the target temperature of 95° or 90°, check the temperature with your thermometer and (all fingers crossed) you should be in the right temperature zone for tempered chocolate (88-90 for dark and 84-86 for milk and white).

10. Stop the stirring, and only turn it on when the temperature (of the thermometer, not the bowl - because the bowl holds at the temperature you've set it to) of the chocolate (test the 'top' of the chocolate, since this is what cools first), dips below the range for the chocolate youve chosen to temper. The action of the stirring will....kick up, for lack of a better word, the warmer chocolate at the bottom of the bowl, and mix it in with the cooloer chocolate. Periodically stop stirring and check the temp with a thermometer to see if your back in range yet.

Now, I've tried the above method around 5 times, and each time it has worked for me. So HOPEFULLY, it can help someone else!!

Have fun and keep chocolating!!

-Lauren

Hi Wendy

Yes, I still have them. They weren't used that often, lightly for about a year. Let me know if you have any other questions. 

Cheers

Hi Dirke,

Are they still available and how long were they in use for?

Best,

Wendy

We have 1,000+ lbs of organic, fairtrade, cocoa butter warehoused in Ohio.

Purchased from Atlantic Cocoa last year.

Packed in 25 kg boxes. Asking price $4.10/lb.

If interested email miles@perfectfuel.com

Miles -

The best way to update a post like this is to "close" the old post by selecting "Closed" after clicking on the light bulb icon. That will let the old post age off gracefully. You can then post a new Classified with the updated information.

You are looking for what is called a flow wrapping machine. 

Prices are based on the size of the film that can be handled (width and length) as well the number of pieces per hour that can be wrapped ++ options that include not wrapping when there is no product present, metal detectors, and more. It's important to keep in mind that you don't get what you don't pay for. Skimping out on features at purchase could lead to production struggles.

One key aspect of the design to inquire about is the ease of changing the knives. Some models make it easy - some make it very hard.

The FW 350TC  available from PAC Machinery (US) is one of the smallest I know of. I do not know the price and I do not know anyone who has one and have no information on how easy it is to adjust or to use. This is solely based on size, which is what you appear to be most concerned about.

Cheers Clay, that looks like a great option! i will contact HCS today and see what sort of price they go for

These electric guns can be used to spray on large pans?

Ok so it's two different effects, I'm really curious to try both.

Thank you very much, that is really great insight! Now is time to experiment and see how it works out :D

I'll keep the ammount of colorant low then, I thought it was the other way around...

KREA Swiss thank you very much for your answer. I loved the effects of your gun and I'll keep your information in mind.

Cheers.

900 lbs of Organic Fairtade Cocoa Powder.

Warehoused in Ohio in 50 lb bags.

Natural powder. Not single origin. Selling at $2.30/ lb

Shipping not included.

If interested please email miles@perfectfuel.com

This cocoa butter is still available. 1,300 lbs

Our price has come down slightly to $4.10/lb.

Let me know if interested.

We still have 100 molds available at this price.

Please let me know if you are interested in these great priced molds.

When an item is bought or sold, please mark it is as such.

On the Forum page there is an icon of a light bulb. 

Click on it and select a status from among the list.

For Sale items should be marked SOLD.

Wanted to Buy items should be marked COMPLETED.

If your need is URGENT you can mark it as such after it's posted.

Thank you.

I think the issue here is that David is dealing with a government procurement process and the government is in Colombia.

There is probably no budget for a consultant to make sense of what has been specified and it may not be possible to move money around between line items even if the items or wrong or the money can be better spent in other ways.

Right or wrong, that may be the reality of the situation David faces.

I am also interested, send pics and contact information to Larry@ruthhuntcandy.com

One effect is not better than the other, they are different.

If what you want to do is decorate a shell mold with a high-gloss sheen and air-brush/spatter pattern(s) (Norman Love is the acknowledged innovator and master at this technique) then you want to use cocoa butter.

Spraying chocolate gives you a flock/textured effect and is not normally used on confections but cakes and sculptures.

There is a total difference. You'd use uncolored cocoa butter as the first layer in the mold is going to give you a shiny surface. Them you build up the layers of color in reverse before filling the mold with chocolate to create the shell.

The more colorant you add to the cocoa butter the more opaque it becomes.

Hi 

I am interested.

Could you send me more information and photos to codico.2007@gmail.com

Thanks

Please email me to discuss this product. byrdeus at gmail.com. Thanks

Hello. Am interested send me pics n video.

Regards.

Stephen

I am based in New Zealand. Leaving the country so looking to sell as soon as possible.

I purchased these from indichocolate.com brand new. Willing to sell one for $180 USD including shipping, or 2 for $350 USD including shipping. Bought brand new under a year ago and only used 5-6 times. Cost for both was $500 excluding shipping.

Email me on logancolinsimpson at gmail to discuss. 

Thanks,

Logan

Hello Clay and docesobremesa,

I just want to let you know that Krebs is now KREA Swiss , but we still sell our food spray guns under the new name.

Our electric chocolate spray gun, the hotCHOC, was designed to spray heated chocolate with a misture of cocoa butter and can also be used to spray with colour. And when investing in our gun, you can also use it to do the frozen/velvet effect, final chocolate coverings, etc., and not just only to spray colour. (see pictures of clients)

If you find any interest, feel free to contact me by email at s.castro@kreaswiss.com for more technical information and a possible discount.

Wish you two a nice week.

Kind Regards,

KREA Swiss team

 hotchoc-baking-goods.jpg - 24KB

What do you think gives the best effect, chocolate or coccoa butter?

Is there any difference or it just deppends on the ammount of colour that I put in the misture?

Hire.  A.  Professional.

jonstewartbrainexplode.gif - 634KB

David:

You are asking us to do the impossible because we don't have enough information to answer your questions. Without knowing how much chocolate you need to make, making a recommendation - any recommendation - is not helpful to you.

That said, to the best of my knowledge, there are no small ball mills at the prices you say you need, except maybe for machines I would not trust to arrive broken, break down immediately, or be made with non-food-safe materials. Search on Alibaba to see what I mean.

Daniel, Peter:

Can we please move the conversation about the universal to another thread? I don't want to take over David's thread.

:: Clay

That's news to me. The manufacturing company's head mechanic worked on it last year and told me there would always be some pressure applied.

There are airbrushes specifically designed to spray colours. A good  source for information about them is Chef Rubber (www.chefrubber.com).

You use these to spray colored cocoa butter, which is quite fluid.

Generally, if you want to spray chocolate you would use a spray gun made for paint (e.g., Wagner Power Painter), or you can purchase a spray gun specifically made for chocolate (e.g., Krebs).

Daniel,

If your Macintyre is continually grinding you have a mechanical problem, you need to get a mechanic to look at it. Any correctly functioning Universal will not continue grinding once released from tension. 

Hi guys,

I'm an amateur who recently found his passion in chocolate making.

I've been successful at melting chocolate and making pralines, but now I would like to know how can I spray colour into the pralines... I really love that effect.

Is there an airbrush specifically designed for spraying colours? Should I mix the colour only with coccoa butter or can I also use chocolate?

Thanks.

Hi Lauren,

Welcome and lots of success on your business!