Freestanding display case on wheels with tempered glass $400 for both or $200 each
Candy display case with storage (non refrigerated) $1500.00 each
Wall unit display with mirrors and tempered glass shelves $400 each
Menu wall sign $ 400
Do you mean these parts?
http://www.santhausa.com/MelangerPartsAccessories.htm
Hi Julie,
I am interested in the 3kg roaster, the 36" Stainless Steel Panning Machine, the Savage Brothers Co. Stainless Steel Kettle and the Savage Brothers Co. Dolley to Transport Kettle/Grinder. I sent you a friend request. Please PM me and I will get you my contact information.
Thank you,
David
The plastic connector arm on my Spectra 20 broke. Can anyone help with where I can get replacement parts?
Hi everyone
I have an airbursh, regulator and compressor for sale, all have been used just once! These are all listed on ebay or happy to arrange the sale here. Search user/seller LEES350 in advanced searches to find my listings.
Details as follows:
The airbrush set is $50, regulator $30 and compressor $115. Every item is in perfect working order. I've just decided to go with a different style of decorating.
Pick up available from Sylvania NSW 2224 or delivery.
Thanks
Lisa
Hi everyone
I have an assortment of moulds for sale:
CW1745 X 2 - SMALL BAR $15
CW2066 X 2 - MINI EGGS $15
E7001/200 X 6 - HALF EGG $20
CW1341 X 10 - 50G BARS $15
MA1807 X 3 - 100G BARS $15
CW2202 X 1 - 30mm SPHERE $15
CW2253 X 1 - 70mm SPHERE $15
20001L01 X 4 - MAGNETIC ROUND LOLLIPOP $55
CW1145 X 5 - 65mm HEART (each mould has a tiny imperfection on the same heart on every mould, they were delivered like this by Chocolate World and it's barely noticeable on the unmoulded chocolate)
All moulds have been handwashed and well cared for, no scratches or marks inside the moulds.
These are all listed on ebay. Search user/seller LEES350 in advanced searches to find my listings.
Pick up available from Sylvania NSW 2224 or delivery.
Thanks
Lisa
Hi Rebecca,
Thanks for reaching out... I, literally, just got one the other day. I managed to find a Dedy mini guitar. Out of curiosity, for how much are you selling your guitar? I might have a friend who is interested.
Cheers,
Annalynn
Hi Annalynn,
Are you still looking for a Dedy guitar? We have one for sale if you're interested.
Best,
Rebecca
rebecca@serendipityconfections.com
I bought a Dedy double guitar cutter from eBay. Thye box came banged up, I contacted the seller and he wanted me to check it out before I returned it. It has a couple of problems and I dont know how severe. I paid $1800 with three cutting frames which I think is a crazy good deal.
O)ne of the brackets to hold the arm is bent. I cant get the frame in there. I could most likely straighten it out with breaking it but Im concerned it wont line up any more.
The other arm doesnt seen to line up with the grid. I have to pull it away from the back of the bracket slot about an 1/8 of an inch to get it to line up. I wonder if I'll have to wiggle it to get it to cut properly, but maybe thats normal. I dont know.
Thoughts? Should I put in a claim through eBay to return it when it was listed in as new condition?
i could try and take a video to show you what I mean.
Hi Brandon, I just bought a ChocoTec CT 60 as well. No wheel, no spout assembly. ChocoTech folded many, many years ago. The good people at Sollich assured me that their ChocoTec brand is in no way connected to the old ChocoTec brand, the name is just a coincidence. Sean Tucci at Tomric and David Laliberte at Perfect Equipments had some involvement with ChocoTec in 1972. They have no manuals. The other replies in this post about Bakon and Perfect are correct however, the Perfect spout uses a square hanger arm and the Bakeon is in a different configuration. I am having one fabricated locally. I have enclosed an image. I am sure you have noticed by now that the JKV 30 is almost identical. Oddly this Van Rooy machine http://vanrooy.com.au/chocolate-production/moulding-wheels-tempering-units/ is nearly identical.
I am overhauling my machine and I will work on making a basic Manual in PDF for the 8 people on earth who have these things. Also a spare parts list and where to get them fabricated.
Thanks Clay and Daniel. I really like the suggestion of pre grinding the sugar and flowers together! I may end of doing a combination of all three processes (cocoa butter, everclear, and sugar) to see what the result will be. Thanks for all the suggestions, I always know I can come here for the answers!
I interested if still available
If you still have the Krebs I will take them.
I'm just going by the blurb that was in the description.
But these ‘diamonds of cacao’ – prized for fine-flavor – are vanishing … their botanical treasures lost forever unless we all act to protect them. By purchasing this collection, we’re together saving endangered species.
But who or what are you donating to? There is no information about who gets the proceeds from the sales. If some of the money was going to the HCP one would think that would be mentioned.
Is that a $100 bar, or is that $100 donation with chocolate thrown in as a thank you?
On wikihow they suggest 2-5 hours at 100-120F, so it may simply be that you need to infuse it longer. I recently infused some annatto and chile using my Anova circulator, which makes that type of task much easier.
Have you tried powdering the flowers and adding them into the conche? I was only infusing the annatto because it's a pain to grind down, and chili... well, it can stay in flakes but more importantly pre-grinding means running the risk of inhaling it. You shouldn't need the same hazmat precautions when handling lavender 
Ho ho ho! This book should be embraced. It is the first in its kind. At least there is someone in the chocolate world who tried to make a comprehensive overview and prints it. Instead of a lot of talking and gossiping. Yes, of course, one can critisize things he writes. But he also earns a great deal of respect - especially because he knows what he wrote and, hence, became in the vulnarable corner.
And please think of the meaning of the word reference. It is something to refer to, to compare with. You might agree or disagree, but it is a reference. Since there was nothing and now there is, this is The reference. A reference suggests there is more. And there is not.
We at ClearChox do not always agree with Georg Bernardini, but we use his book. And sell his book. In Englisch and German. Why? Simply because it is a master piece. It is easy to critize, but, dear experts on the side line, why not build together an even better book?
Mind you, famous dictionaries and encyclopedias also started like this. One man or woman collected material. So maybe it might become in the future that everyone interested in chocolate consults The Bernardini 
About Pacari
The company is simply to blame itself. They discourage visitors - now they bring some of them to mister Bolivar, a single Kichwa farmer in the community of Santa Rita; an almost fake show case - and they are not open where they get the cacao from. The only thing Santiago Peralta and the people around him say: "It is not true. It is unfair."
If Pacari would be transparent, the problem is gone.
Don't blame the messengers of the 'bad news'.
Hello. Thanks for your interest but it has been sold.
Ian -
It sounds like what you are trying to do is to make a lavender-scented chocolate using flowers. By adding scented cocoa butter to nibs and sugar you need to make the lavender flavor in the butter very strong to be evident in the chocolate. You are using fresh lavendar, right?
The way the Italians did this traditionally (albeit with fresh jasmine) was to aromatize the beans. They put layers of beans in boxes alternated with layers of jasmine and the fat in the beans absorbed the aroma of the flowers, which were discarded before the beans were processed further.
Try an alcohol extraction of the lavendar using everclear. This will pull out different aromatic compounds than the fat extraction. Evaporate off the alcohol by pouring it over some nibs and put in a very low oven. You can still use the fat extraction to deliver a fuller flavor.
You could pre-process some of the sugar in a food processor with some of the lavendar flowers. This would extract the aromas in the sugar and the particles would be further refined in the grinder/melangeur. Might not be perfect, but the little hits of lavendar from the larger particles could be an asset, not a defect.
I am using a deodorized cocoa butter, the taste I am getting is mainly the cocoa butter.
You may consider using a deodorized cocoa butter to begin with?
Does this count? Total weight 105g for $100
https://www.c-spot.com/shop/chocolate/heirloom-chocolate-series/
From C-Spot new website:
7 tasting tablets, 15 grams each, of the officially designated Heirloom Chocolate Series
HCP (Heirloom Cacao Preservation) in partnership with the USDA is the first and only to map the world of hi-flavor cacao. In caring for these special trees, HCP faces down the specter of a world in a which chocolate stands for nothing but the color of brown.
Hi, I am very interested in the Spectra 40 grinder. I can be reached at Ianhorvath@gmail.com or 602-434-7034. Thanks.
Hi,
I am looking for some advice on how to infuse cocoa butter with lavender. I currently have tried a Bain-Marie, with cocoa butter and lavender flowers. It reached and stayed at 180degrees for 20 mins. I strained the lavender out and let it cool and it still has a very cocoa butter taste and A very very slight lavender taste. Is there a better way to do this? Also will the taste be blown away if I place it into the melanger at the beginning with the nibs and sugar? Should I wait til the last hour or so of grinding to add the cocoa butter to preserve the lavender taste? Thanks for the advice.
-Ian
Hello,
I'm interested by your 3 Kg Roaster. Could you give some details, please. When you bought it, the shipping weight, photos etc.. I'm also reachable at alek@cacaoauthority.com.
Thank you
Unit is $1100 shipped. If you send me your email I will be more than glad to send you pictures and any additional information!
Thanks,
Ryan Posey
jlmsales.rposey@gmail.com
678-464-1452
May be interested in the Santha Grinder. Please contact me directly.
Steve 503-896-0614
Hi, yes I am. What do you have and how much? Thanks
I have a 2012 Firemixer 14 Table Top available. Please contact me if you are still interested!
Thanks,
Ryan Posey
jlmsales.rposey@gmail.com
Are you still looking? I have an older model available if so!
Thanks,
Ryan Posey
jlmsales.rposey@gmail.com
If you are willing to order from europe - it appears that Vantage House still has some.
Touche, pussy cat!
Sebastian, You are correct, I'm a poor typist and proof reader Methyl bromide not bromine. You are however not quite on with phosphene.....
A phosphene is an optical phenomenon in which people think they see light when no light is actually entering the eye.
The fumigant is phosphine according to the FAO manual ( http://www.fao.org/docrep/x5042e/x5042E0a.htm) "Phosphine or hydrogen phosphide (PH 3 ) is a low molecular weight, low boiling point compound that diffuses rapidly and penetrates deeply into materials, such as large bulks of grain or tightly packed materials. The gas is produced from formulations of metallic phosphides (usually aluminium or magnesium phosphide) that contain additional materials for regulating release of the gas."
According to the cocoa brokers I've spoken with something called ECO2FUME made by Cytec is used at warehouses in the USA, it's 2% Phosphine and 98% Carbon dioxide http://www.cytec.com/sites/default/files/files/ECO_SPEC_SHEET_2-16-11_FINAL.pdf. I agree nasty stuff, but rapidly disappears once the tenting is removed. I share space with a craft distiller on a light industrial park, their 'pest man' would use it if they had problems in their grain store, but you do have to be licenced to buy it and apply it.
The Grainpro bags are as you say just another way to prevent warehouse infestation / and or protect fumigated goods in store or transit.
Yikes, methyl bromide (not bromine) and phosphene are both restricted use due to excessive human danger pesticides. I can not recommend their use...
Industrial microwaves or Cobolt-60 irridiation would certainly work; however are not in practice utilized due to cost, consumer perception challenges, and flavor issues.
GrainPro barriers won't mitigate the problem, it literally puts a bag around it to try to contain it. You could fumigate inside of the bag as a kill step, but utilizing the bag on it's own won't result in a kill, only a containment.
Did I get a review in the book? I have no idea. I scanned it. I didn't read it.
Ah... "Best Hot Chocolate in Calgary" award WAS in fact a competition put on by a charity, and judged aonymously by... wait for it.... HUNDREDS OF MEMBERS OF THE PUBLIC!!!! WOOHOO!!! You know those types of people don't you? They're the ones who keep a business's lights on through frequent patrionage.... But then again, who cares about "those" types. Customers are uneducated troglodytes that the business should ignore because the opinion of a self proclaimed "judge" who writes a book on the industry (add your own impressed ooooooo... and aaaaaaaahhhh... here) is more important than what sheeple a business calls customers think. (anecdote: If you read this and think that I don't care what my customers think, you need to know I'm just being facetious here).
Yuhuh.....
I won by a landslide two years in a row and never entered after that because the results were so skewed to me that nobody else would be able to compete fairly.
Apparently it's a good thing the judging was left up to people who PAY MY BILLS rather than the " narcissistic, bloated, self indulgent wingnut" who saw fit to give me a mediocre review in the book he wrote proclaiming to be THE chocolate reference......
I might be childish (petulant is a better word), but I'm certainly not narcissistic enough to think that my opinion is THE opinion that everyone should adopt as the gospel in my industry.
I'm sure you can also see how much I care about what one misguided individual thinks about my chocolate when I sell out regularly and have to build a larger factory in order to keep up (currently under way now) with demand for product made with recipes that sell well but get poor reviews from people who claim to know what they are talking about. hahaha... That's funny...
The fact still remains irrefutable that no single person can ever claim to represent the opinions of the populus when that single person has not polled the populus for their opinions. Anyone who tries is narcissistic by pure definition of the word.
Oh... and you won't have to come to Canada to try my chocolate. Just North America. Once my new factory opens in a couple of months Choklat will finally be able to produce enough to ship our "mediocre" hand made chocolate all over Canada and the US.
Cheers
Brad
Bean-to-chocolate manufacturing equipment and related items.
Items sold individually or in semi-bundle packs, or one bundle pack. Equipment and retail items are top of the line and have been well cared for and maintained. In addition to equipment, extensive mold collection for sale.
Email me for list of items.
Serious inquiries only. If interested, please contact me regarding photos and/or prices. Buyers responsible for shipping costs.
I dont see such a big problem in releasing a book that reviews a lot of chocolate products. He does not lie like the mast brothers, so there is no reason to compare him with them or even say that he is worse. He just writes down his opinion about the products he tasted and writes a bit about the company. I like this concept. I did find new companies that i wasnt even aware of and tasted also alot. Some I like, some I dont. And guess what: There are some products Bernardini likes and I dont. Thats just normal since every Person has his own opinion about taste and flavor.
Calling the author "... narcisistic, bloated, self indulgent wingnuts ..." and that his book is garbage is just a childish reaction from someone who got a bad review in the book. And still after reading it I would test your chocolate if I travel to Canada, because (as mentioned before) people have different opinions about taste and flavor in chocolates.
The author writes alot of information about what bean to bar is and what the difference is about companies who use industrial made chocolate and people who make their own chocolate from the bean. It is good for people who doesnt know a lot about chocolate and after reading his book they will know much more about what the difference is about small artisan chocolatiers and big commercially made chocolate like lindt or nestle.. . I think this is a good way for the chocolate community.
The title of the book is truly not the best as it claims to be "THE standard reference", but everyone who reads this book will know that the reviews are just from ONE person.
Hello. Are you still looking at this thread? If so, how can I buy thi sguillotine?
Thanks!
Andre
