Used Walnut Molds
by Chocolate World CW1015
I have 10 toal. Willing to sell individually.
13 gram cavitiies
3 x 8 - 24 total cavities
$12 each plus shipping.
David:
With regard to the error, you are trying to enter some HTML directly into your post that is not allowed - or something the software thinks is HTML. One reason is to keep people from posting arbitrary Javascript. Were you using any pointy brackets "<" or ">"?
To the best of my knowledge there are no ball mills at the price point you mention, lab or otherwise — even very small ones.
I know of a source for a two-roll refiner (granite or steel, 300mm wide, low-speed) for under €10,000. Three-roll refiners (granite or steel, 400mm wide) are €12,000 or so. Both are plus shipping.
Hi everyone i could really use some help with some work stuff. i am recently working with some colombian institution and they want to set a state of the art cocoa and chocolate lab, wich i think it is great.
The problem is that someone who does not have a clue about that, already had some budget assigned to each equipment. My job is to find the specific piece of equipment and supplier that fits the name and price already assigned, and of course it is a huge pain ....
So, i would really appreciate if someone could help me with some specifics
Laboratory ball mill around 1 k
laboratory or commercial roll refiner mill around 10k
someone knows if there is a specific equipment and use for cocoa and chocolate for a potentiometer ? no more info
i know i am taking a long shot. i am aware that laboratory equipment is more expensive that commercial, but i am running out of places to look and ask about this.
i will take any suggestions and comments
PD. i know the spelling is not right, but i am having some error trying to post.
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I am also interested in price, photos, and location. My email is Sarah@chocolita.com
Hi, I'm looking for a case or two so could you email me photos pricing and your location. cherri@cherrischocolart.com
Hi Mary Lou,
I saw your ad for the Hilliard. It is just the tempering machine, does not include the pump/conveyor? If that is correct, serious offer of $4,000.00 plus shipping.
Well maintained. Gently used. Alternative Air/ColdCore Model AACCA-60R Dimensions: 5 ft length x 24 inch depth X 48 inches height humidity/temperature controlled; brass; curved. 4 shelving displays (3 glass, lower level, metal) and lower storage compartment. 2 glass doors open in back.
Please email for photo, pricing or more information.
julie@sibusura.com
Excellent condition. Custom-built. Gently used. Roast cacao beans and/or coffee beans. Was used for cacao beans. 3 KiLO per batch capacity. Electric. Beautiful piece. We were very happy with this gem. Photo attached. Email for pricing, specs, and/or additional information. Manual notebook and training CD included. On-site training for extra cost available. Serious inquiries only.
Reduced Price $6800, regular asking price $7500 (AND includes $700 shipping crate). Shipping costs is buyer's responsibility. Original cost with parts approximately 13k.
Wire payment only accepted.
Roasting machine already in custom-built crate...included in price
julie@sibusura.com
Quantity 16 Molds, asking $15 each or $200 for all of them -
All in great shape.
Greg -
You should try to replace the strings with ones of the same diameter. If you are uncertain what that is, contact the manufacturer or a reseller here in the US, who would also have the tools.
Some people I know put their guitars on a half-size (short) bun rack (speed-rack). They can found for $60-$120 through online stores. They can also cost $300+ but a search should reveal a good price.
You can try a silicone mat to see if you like it. Most people I know use acetate as you'll get a smoother surface.
TheChocolateLife is what you make of it.
It's a fabulous repository of information and discussion going back over eight years now.
Posting into one of the main forum areas almost always gets responses - and often many of them; not many people say hello
Great to meet you. It's fairly quiet here, isn't it?
Hola Dan,
I am a chocolate maker in Costa Rica and have beans I could sell to you. Where are you located? We should talk if you are interested in 100k or more.
Hi Elizabeth,
Interested in the melter. Could you contact me when you get a chance. 541-556-4141
Thanks,
Van
Attached are more pictures.
Is this still available? If so, please email me at bmarcoe@marcoecandy.com
Hi Matt,
You are correct, that's no tempering machine, just a melter and you have to temper the chocolate manually.
Recently I had to purchase a chocolate melter and I was advised to buy this one https://www.kreaswiss.com/chocolate-melter-20kg from kreaswiss. So far I had no problems.
Best of luck to find the right tool for you!
Grant -
I've known Nino for many years as a ChocolateLife member and FBM customer. I had the opportunity to meet him for the first time at the Salon du Chocolat in Paris last October.
Glad the two of you can connect!
Small world Grant!
i will contact you directly via email, so we can catch up!
Oh and one thing I forgot to add is I am from South Africa. I actually have "Discover Chocolate" next time me and have dealt with Nino above in RSA.
Hello, I'm interested in this grinder. We're located in San Diego, CA. Please respond to moore.deanna@gmail.com. Thanks!
There is a huge amount of science on these topics that inform the engineering of tempering machines, especially "continuous" machines.
The basic idea is to:
In a screw-type continuous tempering machine (for example) any crystals in the chocolate is are melted out by the time the chocolate reaches the bottom of the bowl. The chocolate is then pumped through a cooled pipe. The crystals are formed on the inner surface of the pipe and scraped off and mixed by the auger/screw. By the time the chocolate exits the top of the pipe it's in temper. Any chocolate that is not used goes back into the bowl where the crystals get melted out. It is necessary to match the length and temperature of the pipe with the flow of the chocolate to make sure that enough of the right crystals are formed and mixed properly. I know that on some FBM machines there is a "hard" and a "soft" temper setting that can be selected based on the type of chocolate. Some chocolates can be cooled faster than others (it depends on rheology/fat content). With those chocolates the "hard" temper setting is chosen and this runs the cooling system more aggressively.
With many batch tempering systems seed chocolate that is already properly tempered is required to force the proper crystal structure as the chocolate cools down. In these systems you can run them as hard as you like, but you need to pay close attention to make sure you're not over-crystallizing. Semi-automatic machines (such as Chocovision) have sensors and microprocessors that have time/temp curves built in. Manual systems (e.g., JKV, Hilliard) require that you control the temperatures manually, so you have to know how to temper to use them effectively.
Manual tempering (e.g., using a melter) or assisted-manual tempering (Chocolate Wave) require that you know how to temper and what temper looks like. The process is to create seed chocolate and add it to melted chocolate and then find an equilibrium temperature where crystals are not melted out or do not form too quickly. How long the process takes is up to the skill of the person doing the tempering.
Ideally, what you're looking to do is get into temper as quickly as possible and spend as little time as possible to maintain temper. You can't apply so much heat that you scorch the chocolate (or cause it to separate) and you don't want to cool it so quickly that you can't control the speed of crystallization and the chocolate over-crystallizes.
No matter what the approach, from my experience it is having precise control over temperature that is important, followed by reaction time. For example, if you're using a system that requires cold water for cooling you need to make sure that the temperature of the water is consistent. If you need more cooling, it might be hard to lower the water temperature quickly - or warm it back up. If you are recirculating refrigerant gas, the reaction time is much faster, and you can use resistance wiring to warm things up quickly.
If you're working by hand, controlling the envionmental ambient temperature and humidity are one key to consistent tempering. You also want warming vessels that are preceisely calibrated and can maintain a consistent temperature. With manual (or assisted-manual) tempering it's also about tempering the right amount of chocolate for your production needs.
Marc:
Welcome to TheChocolateLife!
Update... many years later!
We have found a way to build our own cocoa butter press to make about 10kg/h. We are looking into building the machine although is not cheap... it costs about $20K... but we could process about 70kg cocoa butter per day....
Will keep posted
Since your willing to spend, 20K, did you check the price of the 200 T (5KG per batch) Cacao Cucina (It is around 25K but I am not 100% sure) and it should get to what you're looking for per day:
http://cacaocucina.com/cocoa-butter-press/
Update... many years later!
We have found a way to build our own cocoa butter press to make about 10kg/h. We are looking into building the machine although is not cheap... it costs about $20K... but we could process about 70kg cocoa butter per day....
Will keep posted
Hi Mark,
I built a vibrating table with a much smaller motor, a little too small, but my table is only for two molds. See here: Vibrating table . I purchased the motor as listed in your post and I just tried it out tonight. It was quite comical. Something like trying to play whack-a-mole except I was chasing the mold around my small table to fill it with chocolate. I fill my molds using a 2oz scoop with chocolate from a melter. I even had the speed on the new motor as low as I could go without it stopping. I'm going to adjust the blades in the motor to calm it down a little.
On a positive note, I don't think the chocolate that I just molded will have any air bubbles. 
-Thomas
Hi Thomas. I warned in my post it was a bit of a beast! Set the blades for 11% Fc and it should be good, you may have got away with using a MVE21 series motor and they are a little bit less expensive.... Still better too much shaking rather than not enough go! MJ
Hi Mark,
I built a vibrating table with a much smaller motor, a little too small, but my table is only for two molds. See here: https://www.thechocolatelife.com/thomas-snuggs/gallery/vibrating-table/all. I purchased the motor as listed in your post and I just tried it out tonight. It was quite comical. Something like trying to play whack-a-mole except I was chasing the mold around my small table to fill it with chocolate. I fill my molds using a 2oz scoop with chocolate from a melter. I even had the speed on the new motor as low as I could go without it stopping. I'm going to adjust the blades in the motor to calm it down a little.
On a positive note, I don't think the chocolate that I just molded will have any air bubbles.
-Thomas
Curious abou the drinking chocolate machine and the RoboCoupe. Can you send me more pics and details of those two?
From what I have experienced, yes the table top method works better than using a bowl, for me. It gets spread out flat on a marble slab or
stainless steal table and then moved around till it goes down in temp to 27 - 29 etc. working quickly and constant stirring - even temper is key as well. here is the video that helped me the most so far:
Welcome to the club Marc!
Completely new to the field, so just wondering if there is any science in the actual speed of cooling the chocolate down and heating back to temper. I mean is there any advantages to certain processing speeds, cooling the melted chocolate faster, cooling it slower or whatever?
Cheers
Hi all, I'm Marc, nice to be on board. Just getting into the chocolate making side myself, but a passionate cook in more general terms. Looked at a few forums before joining, but I have to say that I'm a very common sense kind of guy and I found a lot of common sense advice handed out here from experienced hands, so decided to make this home 
Hi, Sabrina. I am happy to help. Please send me an email with all of your contact info and I'll send off a quote for some machinery thanks.
Jim
Hi Jim,
I deffinetely need advice on the proper start up equipment for my chocolate business. In the moment I have 2 working stone grinders from premier tilt and the rest i do by hand. I melt down the chocolate in the dehydrator when I'm ready to work with it. This takes around 5 hours. Then I temper on the stainless steel table, and poor to bar molds, with some reheating in between as the chocolate cools and becomes too thick to work with. I keep the bowl of chocolate on top of the dehydrator when not using it, to keep it warm.
I would like to be able to produce a few hundred bars a week by getting some eqipment, maybe a temperer and warming tank with precise temp control. A pourer and mold shaker would help as well. Would you be able to reccomend something to start out with?
Thanks for your time,
Sabrina swayder
In excellent condition. Used for barely a couple of months. Originally $700, selling for $350. Please email me at gpanchapakesan@gmail.com or call at 646-789-2560 if interested.
Sturdy machine. Used on and off for about a year. $400. Please let me know if you are interested. You can email me at gpanchapakesan@gmail.com or call me at 646-789-2560.
Hi Steven, Is there room for negotiation on the price? I would be interested if it were priced lower. Thanks, Jennifer
There really isn't a good / cheap option at the scale you want to produce. Making a few hundred grams of CB using one of the chinese made electric electric 'oil' press devices is possible. For a few hundred dollars I suspect they won't last long? There are some Taiwanese built 100T cacao presses out there, I've no personal experience of them, looks like they could work and make several kilos a day, you would need 3phase power and a strong floor they weigh a couple of tons at least.
Scaling up is both difficult and and expensive. You simply wouldn't get the level of production (25#/ day) you want from any home brewed set up built using a cheap automotive bearing press. You need far more force and some means to heat the pressing pot in a controlled way and also some safety screening. I've built a lot of my own bean to bar set up, but personally wouldn't bother to try to build a DIY press using a chinese HF 12 T press etc...sure, OK for pressing the wheel bearings off a rear axle, but simply not up to delivering the force necessary to extract cocoa butter efficiently or safely.
I do admire the home brew crew and in certain parts of the world using a gas blow lamp on the outside of a pot made from an old diesel truck engine cylinder, a metal slug and some old cacao sacking and a hand jack powered automotive press does appear to be a means to produce small quantities of CB of unknown quality? Personally, don't think this would fly with food safety / insurance etc here in the States, certainly wouldn't meet, State or Federal GMP food codes.
You do really need to both preheat the liquor and heat the pressing chamber to ensure efficient extraction - 25% or better.) There's complex machining and or welding involved in making a safe (proofed) pressure pot capable of withstanding the massive force being applied. The cost of the billet material needed would likely suprise you. You need a perforated follower, CB recovery system and a heating system. The food contact surfaces need to be 304 / 316 stainless or better, and the press frame etc needs to be NSF food safe powder coat, not some potentially cadium or lead containing chinese paint or powder coat. Electrical needs to be EL code etc. need a safety screen around the press to protect staff from injury etc,
The Cacao Cucina systems appear built and designed by a company that knows how to design and build this sort of item to comply with the standards and safety norms. They are USA based hence relatively expensive, is there any other viable alternative currently? Also consider the specs.....
The Lab Cocoa press uses a 75T press as the 'engine', that's a heavy duty bit of kit. FYI: Just the cost of a decent quality DAKE brand 75T 'workshop press' is around $9 - 10K. The 5kg scale Cacao Cucina press apparently uses a dual action 200T press, these cost at least $25K. These items also weigh 1500 - 2600# can your floors take the load, do you have the necessary space and electrical?
Even if you manage to build something (cheaper?) according to the Cacao Cucina specs their 200T model can only process a 5kg batch of liquor, assuming a decent yield of CB that's just over a kilo of CB per batch! Are you going to run that device 10-12 times a day to obtain 25# or hire a staff member to do it, while you continue with your 'day job' of making chocolate and running the rest of your business?
Why not do the return on investment calculation? i.e. Is being able to press CB from you own cacao a critical aspect of your business model? If yes, What's the cost of investment needed? Can I obtain a loan to purchase the necessary kit hire the staff to produce at the daily scale needed. What is the ROI / pay back timeframe?
Good Luck! and please be very careful if you go DIY
Mark
Thanks Mark, I agree the 200-300 Chinese machines are not going to cut it and the Cacao Cucina press are expensive and overpriced. So I decided to desgin my own and have it made by a local machinist. I am now looking at Multiple designs like Grenada, Mindo and Cacao Cucina and come up with the optimal design.
As a first observation, Grenada is using a 6" OD Cylinder simliar to the Cacao Cucina.
Cacao Cucina is using a 75 Ton press can generate a presure of 5,839 PSI over the 6" diameter circular surface
On the other hand, Grenada is using only a 20 Ton press over the same 6" diameter circular surface which leave them with 1,557 PSI, they can gain more 45% PSI (2,242 PSI) with the same 20 T press if they narrow down the cyclinder diameter by 1" and increase its height enough to keep the volume of liquor the same (for example: Cyclinder with 6" D x 12" Height volume is 5.5 Liter and of 5" x 18" volume is 5.7 Liter).
The bottom line you will able to get a 5,605 PSI if you use a Dake 50 T press (Cost $4,000) and wrap the cylinder with a 110 V heater heating blanket Jacket with thermostat ($125) which close enough to get you where Cacao Cucina is without paying top dollars (at near 1/5 of the price) and this is all with seamless stainless steel tubes, plugs and butter collector pan with sanitary discharge.
I bought the small Mindo press. It is just like in the Youtube Video.
It worked fine with a 20 Ton Jack but it is messy, takes a lot of time, requires a hot environment and to heat the cylinder for good results. I have used this piston/cylinder twice, and got 650Gr of nearly white butter out of 1.5Kg of liquor.
However, I am happy to have now found a local producer of Cacao butter who uses organic fermented beans (most don't) and have not used the cylinder since. It is a lot of work for seemingly a small result.
Hi Alain, did you buy the small Mindo press or did you have it made by a machinist? Can you share the dimension of the Cylinder? (Diameter, Length and Wall thickness) - I am working on a design right now and I would like to get details about existing equipement.
How long does it take approximately to extract the 650g of butter?
Many thanks!
Tony
Jim, Just so we don't confuse folks:
While it's true that a simple chocolate ganache (cream/chocolate) with an aW below <0.85 is going to take longer to spoil that one at aW >0.9, basically the target of aW<0.85 is to prevent the outgrowth of pathogens (i.e. aW <0.95) and at aW <0.85 inhibit spoilage by most yeasts. Just because a food has a aW <0.85 doesn't mean it is 'stable' just unlikely to harbor pathogens, and less likely to ferment at RT.
Are you making homemade fruit puree? aW 0.93? What's the final pH and the starting and final Brix?
What one can make as a pastry chef and serve 'fresh' to diners versus something that can legally be sold in Interstate or even in-state commerce is of course quite different. Notter's recipes are fine flavoured but are not developed with production, storage and offsite sales in mind.
Regarding your two layer 'jelly' product:
In many States and per the FDA's food safety rules; Jam and Jelly / fruit sryups should have a pH <4.0 and or an aW <0.8 - 0.85 to be regarded as a non-hazardous food stuff. It's my understanding that 'Pate de fruit' made with commercial Brix 10 starting puree and cane sugar typically fits the bill here, given the final Brix after boiling, and low pH levels following pectin/ tartaric / citric acid addition. I've never measured the aW of PdF, but it lasts at RT for months if stored dusted in sugar in sealed containers.
FYI: Outside of the pH and aW parameters above, typically to make and sell legally a 'jelly' in the USA you to need to attend an 'approved food processing school' and follow the FDA rules which most States now also follow as you could be making a potential hazardous food for resale. You also need to register with FDA.
Considering your 'Jelly' layer:
According to the the experts, in certain situations with some foodstuffs the relationship between total moisture content and or aW is not necessarily directly predictive of shelflife. According to the reference materials I have seen, for jams and fruit syrups <0.8 aW is the level necessary to stop most moulds and bacteria such a S. Aureus. Fruit jams (e.g. your pate de fruit layer?) may be such that halophilic bacteria could grow even at just aW 0.75. (hence pH adjustment is typically necessary for ensuring food safety). Did you add acid during production e.g. citric acid with the pectin? When water activity of a food stuff like a gel is likely not a good predictor of shelf life or even protection from microbiological spoilage, a shelf life study and or challenge trial with the formulation to determine food safety /spoilage may be needed.
Plus, in a two layer product one with a component with relatively high moisture content (gel - pate de fruit into ganache?) there may be some water migration, which can both change texture and also allow aquired free water to promote spoilage in another fraction with an initially low aW. I've seen a thin layer of cocoa butter sometimes suggested to prevent migration between layer confections.
Potential Changes to PdF:
Dextrose would lower the aW some, sorbitol would only modestly lower the aW (taste changes) ditto for adding more invert (too sweet?). n.b. You are already getting some invertion of sucrose during the boiling stage assuming you are boiling the fruit? If the pH is <4.X you may already have a 'safe' product... (n.b. not a binding opinion just a projection)
Sidenote: Actually, Glycerol has a greater antimicrobiological effect at the same aW than Sorbitol, hence may commercial praline formulae therefore use both Sorbitol and Glycerol (both taste horrible in ganache in my view,) I'm not sure they would do much in your jelly?)
Several ways to potentially 'improve' this formulation....Drive off some water increasing the Brix of the initial fruit component, use some dextrose as well as sucrose (perhaps you could even use freeze dried fruit), decrease the pH <ph 4.0 using citric acid (legal requirement + may help taste too), add Sorbic acid or better Ca Sorbate to the fruit, consider perhaps adding some Benzoate.
There's science and food safety considerations behind those ingredients one finds on the label. No doubt the militant 'vegan liberation front' will be along shortly to tell us all how they turn green and spotty if they eat chocolates /jam with 'preservatives'...... 
Bottomline: You're perhaps in search of a bit of a unicorn, i.e. A simple formulation without additives that has a 'long shelflife'.
Good Luck
Mark
I remember in one of my courses doing a raspberry pate-de-fruit and letting it set in frames. Then blitz it in the robot coupe with a little raspberry liqueur to help loosen the texture and make it pipeable. I'm not sure alcohol has much impact on the aW value, but it does help to extend shelf life. Alcohol in your chocolates can also be an issue in some parts of the world (local regulations etc).
