Forum Activity for @YOQ Tony

Melanie,

the machines you need can be provided from our factory,causing we are specialized chocolate machines manufacturer over 20years.

also you can browse our websita with detailed info,www.chocolate-machines.com

Best ragards!

tony

email:cleopatra.tony@gmail.com

Melanie - 

Have you checked in with Union Equipment? They might have something. The FBM enrobers all come with bottomers so I don't think they are an option for you. You might try Hilliard as I know they make pre-bottomers for their belts.

:: Clay

@Lavinia -

The answer is ... it's not that simple. 

First off, whatever powdered sugar you get is probably going to have an anti-caking agent in it, often cornstarch. This will make it unusable for chocolate. If you do find a powdered sugar that is suitable it may still be too coarse (the particles are too big), and you will still be able to feel the sugar crystals as grit on the tongue. Another thing to consider is that adding powdered sugar into chocolate will make it very thick - especially if you add it all at once.

A better process would be to take your own sugar and refine it in a food processor and then grind it into the melted liquor in a grinder/refiner. You can add cocoa butter to get to the fluidity you need. How much will depend on the amount of sugar you add.

Any tempered chocolate that is left over can be poured into a pan to let cool and to use for later remelting and retempering. If you need seed chocolate, pour some of the tempered chocolate into a thin layer - making sure it stays in temper. You can break this up and use it for seed in future batches. The rest of the chocolate can be stored at room temps, just make sure no moisture condenses on the chocolate. In other words, you don't need to put it in the refrigerator or freezer.

Out of my scope there mate. I've actually seen the process that makes Bailey's (it's a robot, i forget her name...) that's very cool.  I know that's not a particularly helpful bit of info for your question, it just sparked the memory 8-)

Yes I can relate to that. I use the seeding method and sometimes it takes ages to get it right.  And I know what you mean about the lumps. Sounds ike the EZtemper is worth the money. Thanks for your insights

.

I am no expert, but i can tell you what my experience has been. I have used Mycryo for 8+ years, and the EZ for 5 months. Mycryo is very hard to get to mix in without lumps. The temperatures are more critical. With the EZ, the silk mixes in at a wider range of temps, and is so much easier to mix in. When I teach tempering classes, I do side-by-side comparisons and different methods of tempering: seeding with tempered chocoolate, Mycryo, and EZ. There is no contest!! The EZ wins every time. The Mycryo is certainly a cheaper method, but not as effective. I think some of the problem is that as the Mycryo ages, it turns into beta 6 and it doesn't melt as easily as it should. It is a little spendy, but anything that makes my life easier is worth it:)

There are several good ones offered.  Look at the PMCA and AACT websites.  Also once a year they have an excellent 4 week course at ZDS in Solingen, Germany.

Appreciate that this is an old post, but am quite excited by this cabinet. I was thinking of using a small wine cabinet but the good ones have dark doors and aren't really good for display purposes. So my question is whether the cabinet needs to have glass or whether  you could use some form of acrylic. Would it maintain the temperature as well? I am concerned to keep the weight down. I'm over filling the fridge with ice packs and constantly worrying about moving stuff around out of direct sun. 

Hi

This sounds a great alternative for artisan chocolatiers like myself. However I am wondering about the difference between using this and Mycryo? A visiting French chef showed us this technique a few years ago and I have used it a few times. Same percentage, just sprinkle it in and stir. I have found that it can take a bit of stirring to dissolve at times, and may be more expensive ( but the machine is $1000), so that's a Lot of Mycryo. Is it just the convenience of having the silk ready to go?

What about bottled liqueur that have cream (or the appearance of cream) in it? How does a cream liqueur like Baileys stay fresh without refrigeration? How does one keep the product emulsified?

That should do the trick!

It's most likely just a solvent extracted product, with that solvent being ethanol, maybe a little color or top noting flavors added.  A little heat, a little pressure, and ethanol's actually a pretty good extraction agent for many things.   It's also quite flammable, and may require a governmental accounting of it's use (depending on the volume), so tread carefully.

Can anyone recommend a fine flavor bulk chocolate that is certified kosher besides Callebaut. I'm interested in a high end chocolate.

I am not talking about a confection, but rather a bottled liqueur that could be sold at a liquor store. Godiva makes a version of this http://www.godivaliqueurs.com/ . I wonder how to go about formulating and processing a bottled product. I'm wondering if any special emulsifying equipment or homogenizing equipment is necessary. I would love to hear any input. Thank you!!!

Daniel

Are you talking about a soft white creme center, or a clear center (sugar crust liquor)?

Are you sure you're making a meltaway?  With enough off the coconut milk and agave syrup, you'll be making a type of ganache, an oil in water emulsion. 

Nibs are pre-roasted and the mass temp was 131. I'll look into more CB for fluidity. 

Can you be more precise? Does over 100 degrees mean 101, or 199?  I'd shoot for a chocolate mass temperature of 130-140.  Depending on if you have well fermented nibs or not (well fermented nibs = higher cocoa butter) - you may need to add more cocoa butter and/or lecithin to help fluidize.

I assume the nibs have been roasted?

Hello mark,

Can you tell me more about that course? where does it take place?

I have taught bean to bar courses, including hands on work, they take 2 weeks. 

It's 69 degrees in the room and the bowl has about 3lbs of nibs by the time it starts to become thick. The temperature of the chocolate is over 100 degrees.

Temperature of the room and of the mass inside the bowl?

Hi all,

I'm encountering this weird melanger problem.

(1) I add 4 oz melted CB to my CT 12SL melanger

(2) I add nibs, handful at a time until total 90 oz weight

After 10-15 minutes, maybe 30 oz of nibs in, the batch starts to become viscous and white-ish. My room humidity is 59% which I know is on the high end, but I've never had the problem before.

Could it be because I didn't winnow well enough? I can't think of anything else. 

There's no chance that anyway water or moisture got into the batch.

Thoughts?

ab

 IMG_0056.JPG.jpg - 848KB

Nicole5: Thanks for that information.  Since I already have some "virgin," unrefined coconut oil (with full coconut taste), I think I'll try mixing that with milk chocolate (so we get a bit of the Almond Joy flavors) and see how it goes.  I'll keep some for a while just to check shelf life and leakage.  When I get some refined coconut oil, I'll try other flavors, such as mint and peanut butter (separately), both of which are in Peter Greweling's Chocolates and Confections.

I just use LouAna Coconut Oil from a grocery store; it's near every other type of oil in a white container.  I temper milk chocolate, add melted (but cooled) coconut oil and flavor in with the chocolate.  I pipe the filling into milk chocolate shells, let them set and back them.  I know there is a difference between refined and unrefined, but I've forgotten which is which.  I just keep using the same thing I've always used!

I've never had any stick around long enough to know what happens after a while!

Hi Everyone,

I have been able to source organic cacoa/cocoa mass/liqour  http://www.realfoodstore.co.uk/organic-criollo-cocoa-cacao-mass-liquor-drops/  however I don't have a basic recipe or method, am I right in thinking I only need to add powdered sugar and cocoa butter and if so can these just be melted and tempered to form couveteure chocolate or is there other processes to take into consideration?

What I am wanting to do is use this as a base then temper it to dip truffles or mould chocolates, also how should this be stored after it is tempered if I have some chocolate left over,

please advise and thanks in advance!!

Hi.

I have a condensed time frame to make some desserts and am trying to find a mirror glaze that doesn't use cocoa powder - just couverture.

Can anyone help?

Cheers

Brad

Hi Mark,

I would suggest doing a bit of reading on what "chocolate tempering" actually means.

Regarding your post.

Infrared thermometers are not suitable for accurate reading of chocolate temperature. Try to get a digital stem thermometer and check it against a calibrated mercury thermometer for accuracy (or get it calibrated).

Point 3.

Yes I am ignoring the tempering curve on the package.

You can temper chocolate by using already tempered seed as I have described above.

Or

You can temper chocolate by cooling (to create cocoa butter crystals) and reheating it (to melt undesired crystal form) following the curve recommended by supplier.

One or the other method.

Not both at the same time.

We are transitioning our business and liquidating current assets. Location of items in Maryland.

Interested parties inquire at:

julie@sibusura.com  

Hi Nick,

could you pls send me an email to mark@obolochocolate.cl to discuss further.

 Thanks,

Mark

It is still available. 

Thanks,

Nick

For Sale:

4x8 Three roll mill, water cooled rolls, handwheel adjustments,complete with guides, apron,and motor, on unitized stand.

Electric: 3/60/230-460 volt

The machine has just been refurbished and is in perfect working condition.

Price: $3,500

Unit is located on Long Island, NY

Email contactus@eatingevolved.com if interested!

 Roll Mill.jpg - 189KB

Hi Chris,

Hello from Choco Rush! I realize this post is over a year old, but I wanted to introduce myself. I love Arriba bars, but more so I am interested in taking a trip to Ecuador to visit and perhaps stay at some cacao farms to deepen my understanding of chocolate.

Could you offer me some advice with regards to touring and travel to Ecuador? You can reach me at pashmina [at] chocorush.co

Thank you.

Hi Peter,

Thanks for your reply.

I am using an Infrared thermometer.

I seem to be following your steps exactly ... except,

1) I am using mini couverture chocolate chips (so I am not crushing the chocolate in your step 2).
2) I am tempering 500g at a time ... but the ratio I am using is the same.
3) You seem to be ignoring the tempering curve on the packaging of the chocolate, which says to go at: 45 degrees, 26 degrees, 29 degrees. I have only, so far, tempered my chocolate following this curve. Yours seems to be a shortcut (which I have noted on some videos too!); 45 degrees, 29 degrees. I can get it to 29 degrees by stirring like a madman, no problems, and I find the viscosity at this stage to be ideal for molding. But would the chocolate be "tempered" this way? My problem arises when I put the chocolate (at 29 degrees) in the fridge to cool it down to 26 degrees. Here it becomes a little thick ... I'm thinking now, maybe from the moisture of the fridge?

Thanks for the extra hints! :D Will have to go at it again tomorrow! :3

Hi,

I think that you are fighting with physics and this is a fight you will always loose regardless of what youtube videos show...

Good news is your first step almost makes sense so lets start there again.

1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.

2. Crush or grate the 200g part and keep at 25C.

3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).

4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.

5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).

6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.

Extra hints.

Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.

All unused chocolate can be melted again and reused (it will be untempered).

Hi, yes it is still available. 

If you email me a shipping address, I'll find out what it will cost to ship. 

Thanks,

Tom Mickln

tmicklin@gmail.com

 If your machine is still available, please let me know. Thank you.

Glenn

604-263-9878

Hi,

So, I have tried tempering (still new at this). I'm working with Michel Cluizel's 1Kg couverture chocolate. It has tempering guidelines on the package. 

I heat the milk chocolate in microwave, raising slowly the temperature to 45degrees (as indicated). I then add some more unmelted couverture chocolate (seeding), and stir continuously till temperature drops down. Generally, I cannot get it lower than 29 degrees celsius, since I live in a warm country, so I put it in the fridge, and constantly take it out and stir it ... till temperature drops to the suggested 26 degrees celsius. At this stage, I find that the chocolate starts to become more viscuous. The curve requires the temperature to raise to 29 degrees, so I put it back in the microwave and give it short bursts. I start to put the chocolate in the mold, however, my problem is that I find it is a little too thick to work with. Q1) Is this a problem caused because I put the chocolate in the fridge to cool it down to the suggested 26 degrees? 

So, I have filled the mold with the tempered chocolate, and after releasing the chocolate from the mold, they look very shiny, but obviously, they are little chocolate cubes now, as I had trouble making shells. 

I had seen a video somewhere of someone who heats the chocolate to 45degrees, cools it down to 29degrees, and starts working with it. Q2) Is tempering achieved like this? My chocolate doesn't get as runny as say, the Jacques Torres videos on YouTube.

Q3) With excess tempered chocolate, what do you do? Do you put it in the fridge and re-temper when needed? Can I just melt the tempered chocolate and work with it or do I need to start from step 1?

Thanks for you help.

Is this this available? I'm interested.

Hi.  is the Sav Bros 50lb tempering machine still available? thanks.

Thanks for sharing Gap! The November class is full; but, I will keep it in mind for the next workshop.

Tony 

Jean-Marie Auboine runs good panning workshops (depending on your budget)

https://www.jmauboinechocolates.com/index.php?route=information/information&information_id=10