Hello,

Although I make sure to winnow thoroughly I am wondering if the few remain husk/skin left on the nibs result in an acid aroma, or other type. Thanks for your experience.

Hi everyone,

We make truffle-like products that are stored in the fridge (mainly because the filling isn't firm at room temp, and the coldness adds to the experience). In order to keep the chocolate from being too snappy in the fridge, I add about 6% coconut oil. I do want the chocolate to look shiny and not bloom, but I don't care about holding a perfect tempered snap. 

While the coconut oil affects the crystaline structure and prevents it from having a perfect sheen, tempering definitely does help. The chocolate doesn't bloom (at least not as quickly) and doesn't melt to the touch like it would otherwise. 

The one thing I haven't figured out is why sometimes the chocolate will appear to shrink (see link) while most times it doesn't. I love this look. 

http://www.cobbstreats.com/wp-content/uploads/2014/09/pb-cup-liners-225x300.jpg

I'm curious to hear about other stories of refrigerated chocolate products, as I know most of you don't do this sort of thing. 

Thanks in advance!

Thanks Sebastian, I'll check it out...

Thank your for your nformations kerry. I am using 10 % of cacao butter in my chocolate.

Welcome Rogerio - you're right in the middle of Brazillian cocoa country!  Lots of info here, i'm sure you'll find it helpful - good luck!

Stephen - i f you're looking at smaller volumes (ie not hundreds of lbs per day) - you might want to consider the EZ Temper.  it's a pretty different approach from standard tempering machines, but works quite well.

it'll work ok, but there's simply not enough energy input for that to be of much use from a flavor modification or serious emsulsification standpoint.  I've had many of these built, and they work alright, but certainly are not best in class.

Another alterantive you may wish to consider might be a z-blade mixer that's been jacketed for temperature control.

What quantities are you looking to make, and what characteristics are imprtant to you? (ie lower fat chocolates, dark chocolates, milk chocolates with flavor development, etc?)

Hi,

Looking for a source for quality roasted organic cocoa liquor, fair trade / ethically sourced, drops or plates/blocks. Please let me know if you have any, or have a trusted source.

Thank you!

Stephen

Hi chocolatiers,

We're looking for our first tempering machine. I like the specs on the FBM Aura - 4kg bowl is enough, dosing pedal is necessary, 110V power.  If you're looking to sell something comparable, please contact me! Located in Olympia, WA. stephen@cobbstreats.com.

Thank you,

Stephen

I'm not sure if you add additional cocoa butter to your bean to bar chocolate - but one of the things that many bean to bar producers have found is that their chocolate is too viscous for an automatic temperer. Another issue with the smaller automatic temperers (such as the Revolation) is that they require tempered seed chocolate placed behind the baffle to temper your chocolate - and most bean to bar manufacturers don't have tempered chocolate to use for this.

So to start - clean one of the stainless containers - fill it with cocoa butter and place in the EZtemper overnight. Give it a stir in the morning and make sure it has reached a creamy consistancy.  

Weigh and melt some of your bean to bar chocolate - let cool to 33.5 degrees C and add 1% of the weight of the chocolate of cocoa butter silk. Give it a stir. It will be tempered and ready to use. If you are molding it into bars I'd suggest that as soon as you see evidence of crystallization around the edges that you put the bar molds into the fridge for 10 to 15 minutes to carry off the latent heat of crystallization.

Hello kerry,

I have just receive my eztemper, i was looking for some infos before using it. Actually i was using "mycryo" cocoa butter to do my tempering before and i supposed that the eztemper will avoid me buying that (i am living in french guiana and have to order all my stuff to make chocolate abroad). I have a little experience about tempering wich i do with "bain marie". Now i am aiming to make more chocolate (i have a little scale of artisanale chocolate from tree to bar). I was thinking about buying an automatic temperer but don't really know what kind of the two methods (eztemper or automatic temperer) will be suitable for me.Any advice? Hope i made myself understood as my english is limited.

Hi,

I am currently choosing the machines for a new bean to bar factory, and my first choice for refining and conching wolud be melangeurs (Cocoatwon 65s). But the import taxes here in Brazil are crazy expensive, and I need to find some options.

I am thinking about a three roll refiner, which I can find relatively cheap here, but my question is about how to conche the refined mixture afterwards.

I am considering a planetary mixer with heating, another unexpensive choice, but I have no idea of the efficiency on the volatiles reduction and so.

Anyone with experience?

Thanks,

Rogerio.

Hi all,

I am establishing a new tree to bar chocolate factory (I am a cocoa producer in Bahia), and surely am excited about the process details and machine choices.

My cocoa is basically Trinitario and Forastero breeds, with some Catumbo (white beans forastero).

From now on, I hope to solve some doubts I have, but I will also be glad if I can be of any help!

Regards,

Rogerio.

I am also interested on some info. Is that only one piece or do you have more available?

Thanks,

Rogerio.

With soft water on rinse cycle you should have very little problems with water spots (depending on the actual mineral content of the water) so there may be no need for rinse aid.

Talk to Ecolab about the detergent suitable for use in your situation, they are usually very good at finding the proper solution. 

I have an industrial water softner in place - I have used in the past Ecolab rinse aid; but not with the molds (as I was worried to use any chemicals that can damage the molds)

To be honest we don't have one either.

We are washing moulds manualy at this moment. Mould washer is in the plans for new plant.

I have used Newsmith machines before and they do a very good job. I have no idea about US based suppliers.

If you are using an industrial dishwasher I would suggest looking at your options for rinse cycle, if you can use softened water or some sort of rinse aid you may save yourself a lot of work polishing out water spots. There are detergents suitable for mould washing as well.

Try TCF Sales. They have a melter for around $800.

Go to a local commercial kitchen supply store and tell them you are in the market for a used heating cabinet/proof box. They can probably dig one up for you for $600-$800, and it will probably take care of your needs.

Yes, I agree Savage does have great products and definately last years. Just looking for other options as i am only operating for corporate gifts in November and December. 

Thanks!

This 38 Inch Belt Coater is in very good (practically new) condition. This is a three phase unit with an fm50 phase converter so you can run this unit with full variable speed control from any single phase outlet. This all in one unit has lights, fans and a 12 jet water jacketed drip system set up with a 2 inch sanitary tri clover fitting. The entire unit is mounted on a base frame with casters so that it can be moved and cleaned easily. This belt coater also comes with a ribbed polishing belt. The polishing belt (not pictured) can be changed in about a half hour. This Belt Coater can handle batch sizes as large as 120 pounds for most centers and up to 150 pounds for a heavy center such as a dried fruit.  Pictures can be seen at  http://decorchocolates.com/beltcoater.aspx $10,000  Jeremy

If you make chocolate the entire tempering process definitely seems a lot less reliable. And each varietal you make is likely to have slightly different characteristics in regard to what they need to temper up nicely. Some varietals definitely fought me more than others.

In general, you don't need to use the holey baffle, although in theory it shouldn't hurt anything. I would make several suggestions. First of all, I would add the seed a little sooner than you are. Yes, anything over 94F in theory doesn't matter, but you want the melted seed working into your batch as much as possible. As soon as your chocolate temperature lowers in the 90's I would go ahead and throw in the seed. There's no downside to this. Second, once your temp gets down to the low 90's and you remove your seed you should then continue to cool your chocolate. I would recommend taking it down to the low 80's; you want at least 5F swing from the point at which you remove the seed, but 10F is even better. Then raise it up again to 89F - 91F, depending on the origin. And yes, at this point stir it well and leave it to agitate for 10 minutes or so. Finally, and especially if your molds are on the thicker side, place the chocolate in the cooler for about 10 minutes right after molding them up. Then put them on the shelf and maybe even put a light fan on them. And yes, this process will take a while. Depending on the amount of chocolate you're tempering, it can easily take 1-3 hours per batch.

As for over-crystalization, I rarely encountered that problem. But when I did it was almost always due to over-agitation and temps that were too low. So if this is a thing you are seeing consistently, stir a little less and raise the temps by a degree at a time and see how that works out.

One last thing - if you've got the budget consider looking at the "EZTemper" unit. I got one as soon as they came out, and all I can say is WOW. It is making my life a lot easier. 

The various Savage machines are high quality units that will last for many years. I've spoken to numerous chocolate and caramel makers who swear by them. But yes, they are expensive. If you're looking for an inexpensive alternative you might consider this: buy a heating cabinet or heater/proofer like bakers use. (If you get a heater/proofer make sure it can run just as a heating cabinet, because obviously you do not want to add water.)

Turn the temp up in the cabinet to a suitable temp to melt your chocolate, load in pans of different sizes with your chocolate, and come back in the morning to a cabinet full of melted chocolate. Takes longer than a good quality melter, and you're not going to be able to add despositors, etc. But on the plus side you can get brand new heating cabinets for about $1500-$2000, and used ones for half that much.

I'm wondering what others use for bulk chocolate melters as I'm finding the Savage and other melters insanely overpriced....I've seen some use soup warmers etc. Any new ideas out there? Looking for at least 25 - 50lb capacity.  Can't believe the prices of the melters out there. There has to be  some suitable substitutes...

I need of a Savage portable agitator. 20 x 11 kettle size.  

ggmcandy@gmail.com

Thanks Peter, my bar operation is too small for this machine, any smaller version of this one (preferably with a US based supplier)?

Mould washers are machines that wash, rinse and dry moulds.

One of the suppliers:

http://www.newsmiths.com/product-category/chocolate-mold-washers/

Here is the Video link again...

Stacked melter

Price brought down to 35$ unit. Must take lot. (50 in stock)
Shipping is not included.

Let me know.

vrubini@chocostyle.ca

I just came across 150 bran new aluminum displays for peg bags.

Solid construction, swivel base, made for durable use.They are painted white and can hold publicity on the sides.Selling lot for 7500$ or individually for 75$/eachOriginal price 165$ each. Lot price for is negotiable.Email me at vrubini@chocostyle.ca or call 514.858.7402 for more info.Cheers!

 image.jpg - 45KB

Thanks Sebastian, what is exactly a mold washer? how is it different from a typical industrial dishwasher and who sells it?

I currently wash my molds using a small hobart industrial dishwasher (with no detergent - only hot water at 155 degrees and end with 10 seconds 180 degree rinse for santization) then use compressed air to blow any excess water and leave the molds overnight (face flipped) on wire shelves to dry. In the morning, I store the dried molds in heating cabinets (each fit 150 molds) at 115 degrees for couple of hours, then wipe them with microfieber towel to ensure that the there no cacao butter left on the mold. I go through this process on a monthly basis and it is an extermely exhausting; I am trying to make it more efficient, any suggestion?

Hi there guys,

Im wondering if anybody has any experience with vanilla interacting adversly with the acids in a batch of chocolate bringing out a strong sour flavor? When adding the same vanilla to a batch made with a less acidic bean it did just fine. Mind you were talking half a teaspoon of seed scrapings to 30lbs of chocolate, not very much, but a very distinct diffrence before and after addition of the vanilla. To the point of, in my opinion, ruining the chocolate.  

a mold washer.  or lots and lots and lots of hair dryers?

What if someone have 1000 molds is there a more pratical solution?

Hello All. I am looking for a 3D chocolate printer. What I found on the web have either no cooling system, so they can print only a few layers (not really 3D), or they use non-food certified technologies, so you print a nice gadget, but cannot sell them as food. Or they print chocopudding or consistencies like that, not real chocolate.

I wonder if anyone could suggest a machine supplier, selling certified 3D chocolate printer for confectioneries. I am living in Europe, but any supplier would fit.Thanks.

Its 2015 and this is thr best we can come up with.

I do the same as Jayne.  It works every time but I dont do bean to bar.

Hi.  I will give you my experience with this machine and the chocolate I use. 

I use a very high quality chocolate from Felchlin, but I don't have any experience with bean to bar.  What I found was that the factory settings are too low to get a good finish.  If you are using the holey baffle, are you wanting to temper 15 to 17lbs? 

I melt to 115 F then I add seed that is IN temper to the back and take it to 90.1 F.  I do not let it run out of seed.  When it reaches 90.1 F I remove seed and hit the button again, and I make sure it stays at my working temp which is 90.1.  This direct temper method has worked really well.  The finsh is beautiful, and it can stay in temper without over crystalizing for a couple of hours.

I hope this helps.

Jayne

I am looking for a  used savage fire mixer 14 if there are any out there please let me know thank you meschutz1@yahoo.com

We are currently selling our FBM machine. Excellent condition.

Suitable for those using couvature or for bean-to-bar makers who add

cacao butter.

Please e-mail Ryann at orders@fineandraw.com for more details!

Many thanks,

FINE & RAW

- See more at: https://www.thechocolatelife.com/fine-raw-chocolate-factory/forums/15550/fbm-chocolate-laboratory-machine-for-sale#sthash.G5ZufxVD.dpuf

Del, did you figure things out with the Prima? Robert

Chocolate makers,

I've recently starting using the X3210 with a holely baffle. Can anyone share the most efficient way to temper with (or without) seed with this setup? 

The instructions on the user manual and other processes discussed in this forum with regular baffle don't seem to work. Here's what I've been doing:

1. Add chocolate from melanger (110 F)

2. Hit dark button

3. Cool to 92 F

4. Add seed behind baffle (not that it makes much of a difference)

5. Wait 10 minutes until after fully incorporated, mix by hand.

The problem is that this process is slow and often causes chocolate to over-crystalize. Any tips?

Cheers!