Forum Activity for @Paul2

I'm interested. Please email me @ chocolate@bramosia.com

Paul

54x CW1142, used, good condition $6.- each

61x CW1006 butterfly, new, never used because of tolerance issue's with our molding line. $6.- each

24x peacock mold, used, good condition. Italian origin (Cabrellon?) $6.- each

8x 10.5" bunny hollow figure, used, average condition (output 1 per mold) Perspex... NOT Polycarbonate, used. $12.- each

3x 5" bunny hollow figure (4 output per mold) Perspex... NOT Polycarbonate, used $12.- each

Buyer pays shipping, Minimum buy $100.- I will discount for the whole lot. Any questions, feel free to email me at erik@stamchocolate.com

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Hi there,

I'm interested in your machine. I'm close by in Oakland and have the means to pick up.

The "market price" for cocoa at the close of trading was under US$2675 according to ICCO . And the trend is downward.

This price represents what a buyer should expect to pay for bulk-quality cocoa from West Africa with no certification premiums, and is either from the port (FOB), or delivered to the customer. The price does not represent what the farmer gets paid.

In Ghana, the price paid to farmers is set by COCOBOD - the Ghana Cocoa Board. This price is at a discount to the market price does not directly track changes in the market price. Instead, it's a price set several times per year, and is something like a 40% discount to the market price. So, if the market price averaged $3000, the farm gate price would be around $1800. Most cocoa gets traded on the public markets at prices that are directly influenced by the market price. Premiums for quality or certification are most often "marked" to the market and expressed in one of the following forms, "market plus ten percent" or "market plus $XXX dollars).

One major concept behind directly trading is that the buyer gets to work directly with the producer and they negotiate a "fair" price. Usually, this price is at a premium to the market price. So - if the money is paid directly to the producer that generally represents a good deal. However, not all companies report the farm gate price they paid. Notoriously, one NYC-based chocolate maker reported that they paid over 4x the market price for a batch of beans. Looking closely, the price also included all of the transportation and brokerage costs as well as extraordinary costs associated with the transaction.

"Fair" prices for certification are set by the certification bodies. Fairtrade has one, organic has one. Right now, FT is $200/MT and I organic is about the same. Because of the way the system is structured, very few producers ever sell all their cocoa for the premium price, so the average premium they receive can be a negative amount ... they end up losing money producing certified cocoa.

What is fair depends on many factors, and while those factors are pretty much the same from origin to origin, the cost of living from origin to origin is different. So what's fair in Bolivia is not fair in Peru is not fair in Mexico, or Hawaii. Unfortunately, schemes where the premium that is paid is the same around the world exert negative pricing pressure.

So - go do your homework at origin. Find out what's actually being paid and understand what the cost of living is, and more importantly, what the incentives to labor in the farm economy are. In Tabasco, Mexico we learned that even the cacao producers' union - which represents over 25 co-ops and more than 10,000 farmers - is selling cacao at a price that is not sustainable to its largest customers.

Hi all,

Looking for some advice.

We are starting to get a fair few of our bars bending when they come out of cooling (our chocolate fridge). I can only assue that they are cooling too fast? 

Any tips most welcome.

Thanks

Calum

Thanks Thomas, indeed the picture of your set up is helpfull. I like the rack you're using, and keep this idea for when I'll make bigger batches. Nice also to see your fan installation.

Actually I've fixed the issue, which was multifactored. I started by checking the temper even in the machine, and 2 times out of 6 the machine was saying tempered although it was not.

Then I set my moulds 10mn in the fridge and let them finish the cooling on shelves at room temp. They were perfect.

I think aside the tempering issue, the problem was due to too much mass in the fridge at the same, resulting in bad air fluctuation.

Thanks for you help, that's great to get support from more experienced people.

Dominique

[quote="Thomas Snuggs"]

Hi Dominique,

Here's a link to my setup at home when I cool my chocolate bars. I use some small racks that will hold six molds. I've also put this rack in my refrigerator if it's too hot to let the bars cool on the counter. I thought this might help.

http://chocolatetalk.proboards.com/thread/1733/small-scale-cooling-racks-chocolate

-Thomas

Hi Thomas.....

Betty Crocker is your friend! Good find.... Looks like a handy small scale set up, guess it depends on how warm the room is and the time you have...  We are currently making 200+ bars an hour, next on my wish list,  a vertical cooling tunnel like the one FBM offer.

Hi Dominique,

Here's a link to my setup at home when I cool my chocolate bars. I use some small racks that will hold six molds. I've also put this rack in my refrigerator if it's too hot to let the bars cool on the counter. I thought this might help.

http://chocolatetalk.proboards.com/thread/1733/small-scale-cooling-racks-chocolate

-Thomas

[quote="dominique"]

Thanks for your reply Powell.

You're saying that the temper is off, and I would really like to know what helps you see that in the picture. I don't understand this tempering issue, as I'm using a Chocovision tempering machine. It seems to me that what could bring the chocolate out of temper is a part of the process that does not involve the machine.

What you're saying about the moulds and cooling is very interesting, thank you. I put the moulds directly on fridge shelves, which are glass shelves and not racks. But I feel this is more a cooling issue than a tempering one (even if I can of course be completely wrong!). 

How would you proceed to cool the chocolate ? Do you leave it for the whole process in the fridge ? Or do you let them cool at room temp (what temp?) after a specific time in the cold. What's the temp of your cooling device ?

Thanks a lot for helping me.

Dominique

Without detailed knowledge of what you are doing any 'free advice' is fairly worthless...

However,  the temper was checked how? Just 'cos your machine tells you it is 'ready' doesn't always mean the chocolate is in 'good temper'.  I can see some inclusions which are unmixed chocolate? which is why I  say that the temper may not be good?

If you read my first reply again, I am also saying it's in part a cooling issue.   If you are certain your chocolate is good temper, look at the molding and cooling  conditions.   Was the mold pre-warmed before filling? 

Glass shelves......The cool air of your fridge likely needs to be able to get to the bottom side of these molds to allow the latent heat of crystalization to be removed.   (That's what is being generated when chocolate is being moves from a 'liquid' to a 'more solid' form).     We use wire racks not sheet pans or glass shelves, my commercial set up also has fans in it.  With molds placed on sheet pans we have seen areas of molds cool at different rates.  The chocolate needs to stay in the cool long enough for it to set to the point it is starting to come away from the mold.   Just look at the underside and compare an uncooled mold with one that's spent time in the fridge. 

You just need to figure out a set of conditions that work for the chocolate you have and the equipment you are using... Again, experimentation is the answer not somewhat random advice off the internet... (:-)

Just remelt your 'failures' and try until you get it right.....

Tempering unit has an enrober and depositing attachment. Bought new in 2012, single phase, The tank holds 24 kilo.

$20,000.00 obo. (paid $35,000). Call or email for photos 831 458 4214, richard@donnellychocolates.com

http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=4

Thanks for your reply Powell.

You're saying that the temper is off, and I would really like to know what helps you see that in the picture. I don't understand this tempering issue, as I'm using a Chocovision tempering machine. It seems to me that what could bring the chocolate out of temper is a part of the process that does not involve the machine.

What you're saying about the moulds and cooling is very interesting, thank you. I put the moulds directly on fridge shelves, which are glass shelves and not racks. But I feel this is more a cooling issue than a tempering one (even if I can of course be completely wrong!). 

How would you proceed to cool the chocolate ? Do you leave it for the whole process in the fridge ? Or do you let them cool at room temp (what temp?) after a specific time in the cold. What's the temp of your cooling device ?

Thanks a lot for helping me.

Dominique

Dominique, 

The temper is probably off looking at the pictures,  but I suspect the root of the 'problem areas'  is seen in one of the pictures you attached.   These molds have a plastic ridge underneath to stiffen the mold.   This is resulting in the cooling rate of the 'sticky' section under the plastic ridge to not be the same as the other areas of the mold.  A fixed temp fridge is unfortunately a poor alternative to a cooling tunnel where the temperature is ramped down during the movement through the tunnel.   You may find leaving the mold in longer helps or not!

It's something that we have dealt with by selecting molds that don't have these sorts of plastic bars under them.  A real cooling set up (tunnel) may not be as problematic but an inexpensive solution is to avoid certain mold styles.  

Do you use sheet pans with the molds placed on them or just place filled molds directly on the wire racks in the Fridge?  That can also make a difference in cooling rate and cause uneven cooling spots.  

You need to determine the correct time to have the molds in the cool also......

Good Luck

Thanks Thomas for your quick response.

I set the chocolate in the fridge. What is strange to me is that some are perfect and some have that issue. Could it be a matter of temp fluctuation in the fridge, for example if I open the door too often to get some new moulds in, or if there are too many warm moulds in the fridge ?

Looks like a tempering issue to me. The bar in the photo shows some bloom. If the chocolate is well tempered, it could be the ambient temperature where the molds are kept while the chocolate cools. This can cause a loss of temper.

Hi everyone,

I'm having an issue that appears in my polycarbonate moulds and I don't understand what's happening here.

As you can see on the pictures, the chocolate adheres on some small areas of the moulds, living an ugly look to the bar. I don't think it's a tempering problem, as 1/ I'm using a tempering machine that does the job perfectly, 2/ not all the bars of the same mould have this. 

Oh, my moulds are clean and dry before use. 

Have you encoutered the same issue ? What do you thing about this and how to fix it ?

Thanks

Dominique

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Sorry for the late response. Both the tempering/enrobing machine and the guitar cutter are available. Let me know what specific questions you have.

Thanks,

Del 

FBM - NW Chocolate Festival Show Specials

UNICA 40
New for NW Chocolate Festival
New! Larger 40kg working bowl
New! Updated design
Craft Chocolate Upgrade w/ auger speed control
Enrober-ready w/ belt speed control
Pneumatic doser
SINGLE-PHASE 208~240V

KLEEGO 50
A true conche for the small-batch chocolate maker
50kg capacity as a melter
35kg capacity as a conche

RUMBO
60kg melanger/refiner
Real granite grinding stones and base
Direct drive (variable speed and reverse)
Integrated hot-air warming
Self-emptying design (bowl does not tilt or spin - improved operator safety)

QUADRO 10
10kg batch temperer
Compact, energy efficient
No plumbing required

MINI-MONO
Countertop chocolate melter for drizzling on gelato, ice cream, baked goods.

DETAILS
All machines are 208~240V 60Hz, three-phase except where noted.
NW Chocolate Show Special: 20% discount off show machines .
Customer is responsible for removing the machines at the end of the show and shipping from the venue.
Price includes shipping from Italy and customs clearance.
Contact Clay Gordon for details about placing the order.

trishgowans@hotmail.com

i need an email address to write you.

thanks

Hi Omar, I e'mailed you the photos. I'm hoping you received them?

@inoxa yes, I have more than 8 of the rose mold. Please send me a message with your e'mail so we can discuss postage, thanks

would like (8) CW1544.

do you have 8?

nabil,

im interested in giving your bean a look. you can send a sample to

ho nyuyen thao

24/9 tran cao van

hoi an, quang nam

vietnam. 880000

For Sale 1 Choco-Lution Bakon USA fully Automatic tempering machines.

Touch screen, 100 programs, vibrating tables.

Pristine and just fully serviced by Bakon USA.

2 Years old. Works great and tempering 20kg in 20mn.

Machines are in Las Vegas and can bee shipped or Pick up.

New are at $19,500

I'm selling at $10,500

- See more at: https://www.thechocolatelife.com/jean-marie-auboine/forums/17183/2-choco-lution-bakon-usa-fully-automatic-tempering-machine-for-sale#sthash.Z06Tzdev.dpuf

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Clay thank you so much! Appreciate your comment and contact info for your local retailer!! I am going to retract my post, because I just discovered an email a bit ago from Blommer.. thanks!

Interested!  What is the manufacturing date of the kettle?  Would you please email me at twinklebellies@gmail.com

I have never had any problem contacting Blommer on the phone to purchase product in bulk (1MT of cocoa butter direct) or to find a local dealer in the NYC area (1 bucket of cocoa butter).

The local retailer in Brooklyn is a broadline pastry ingredient supply company.

I would call them, not email them: 1-800-825-8181.

... a few times and first time I wasn't very successful, 2nd time I haven't heard anything back. I am looking to adding two new products to my chocolate confections. I am looking for no artificial flavor or color. I've worked with Cargill and Callebaut/Van Leer already.

Thank you in advance. I am in the Pittsburgh, PA area and even attempting to locate Blommer Chocolate distributors hasn't been very easy. Certainly appreciate your time.. Thanks again! Dave

Hi kindly send me different shapes at sehgalbalpreet@gmail.com

50% isn't bad for a gut feel guess!  you remind me of a guy i used to work with.

Hi Trish,

You can send me pictures at (no spaces): omarcastano at hotmail dot com

I would also be interested in the barrel and coffee shapes.

Regards,

Omar

Hi Omar, I have 14 of those molds. I'm in Victoria BC. I have a lot of shapes of varying amounts. Hedgehogs, hearts, barrel, leaf, coffee bean etc etc. If you are interested send me your e'mail and I can attach photos

regards

Trish

My last name  begins with a K and has a lot of letters in.

No passion for running though.

Hi Trish,

I am interested in the CW1388 mould. How many of this one do you have?

What other shapes do you have?

Where in Canada are you? I am in Toronto.

Regards,

Omar

Peter - does your last name begin with a 'k', and you enjoy running, by chance?

Vast majority of milk chocolate in the world is made using spray dried milk powder.

The difference between roller dried and spray dried milk powders (apart from taste) shows in the the mixing. If both milk powders have the same fat content more fat will be released in the mixer from roller dried milk powder than from spray dried milk powder. Fat from spray dried milk powder will be released in the conche.

This works both ways:

If you use roller dried milk powder you use less additional fat (cocoa butter) in mixer prior to refining to achieve the same consistency.

If you use spray dried milk powder you can use more fat in the in the mixer prior to refining. Fat may come from increased cocoa liquor content, more cocoa butter or different mix ratio between whole and skim milk powders.

Im looking to do a milk chocolate but in South Africa its pretty hard to find the roller dried milk powder which seems to be the way to go.  Is spray dried also acceptable.  Apparently the spray dried powder, apart from the taste, doesnt have the same amount of fat free particles as the roller dried powder.  What will the implications be if using the spray dried?  Any alternatives to milk powders? Thanks. Dirk

I have 15 pallets of extra fine Mexican granulated sugar. Each pallet has 50 - 50# bags. I can sell the entire lot for $20 per bag plus shipping. I would also consider selling the sugar in a 1 pallet lot. The sugar is NOT certified organic nor is it certified vegan.

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I have not found an answer nor any community best practices. I will raise the question at the Northwest Chocolate Festival in two weeks.

Hi,

Im interested in both, I can do pickup, please email me phil@isaacs.net.nz

I have 3 ECGC-12SL units for sale. Used them for bout a year, replaced the wheels on them once. Let me know if you have any questions! I will be posting some pictures in the next day or two when I get a chance!

Thanks!