Yes! Mary@mychocolateshoppe.net

Is there contact information other than DMing you?

Is there contact information other than DMing you?

F/s I have closed my chocolate business looking to liquidate 2- 10lb Rev delta units- Virginia

 rev.jpg - 291KB

F/S 13 molds of 32 cavity 1x1x1 in five different designs- Virginia

F/S 20 Professional Polycarbonate  3 cavity Chocolate bar Molds- Virginia

I have closed my chocolate business and am looking to liquidate 85 molds in total

 mold2.jpg - 475KB

Hi dear, I sell cocoa beans or cacao beans 

• F/S - CACAO BEANS - ECUADOR

I sell in this presentation of 1 kg good quality from de Amazon of Ecuador

MOQ 40 kg 

The delivery is for UPS - DDP

My office in Quito is: 

Address: Av. Orellana E2-30 y Av. 10 de agosto, edificio Francisco de Orellana, oficina 804, Quito, Ecuador

Company Global Delivery

Contact: +593997985975

Chat me for the price

If you travel to Ecuador will talk a lot 

 FOTO CACAO.jpg - 86KB

We are based in British Columbia, Canada. Yes, 120V/60Hz.

Where are you located – US state? (I am not a potential buyer but it’s always a good idea to let potential buyers know where the item is.)

I am also guessing this has a 120VAC 60Hz electrical supply.

CocoaTown deluxe Winnower for sale.

For full description, click link to CocoaTown's website:  cocoatown.com/products/cocoat-deluxe-winnower?srsltid=AfmBOooQZY6JDosPyvwUJK2a_2qDiZAkJjKH79OpO3Ekxy-tjuZ02RN-

We've been using this Winnower for the past 3 years. It works very well, leaving 2-3% husk. In excellent condition.

As our business is growing, we've recently purchased a new Winnower with larger capacity.

Current price on CocoaTown website: $2250

Our price: $975 USD obo
You would be responsible for shipping cost.

Vacuum not included (we have used the Stanley 1.5hp, 1.0 gallon wet/dry vacuum, cost about $50).

Link to photos:  photos.google.com/share/AF1QipOGlKc9wMbJ-zO7Nk4dGHW_h-YThRNv18o6P4BV7S3ik7nA-Bm2ipzXj90xQtz0Fg?key=MXRVcXF1NnBvSExsSlJXSm5CZUlCTjNZdFVaUUFn

Please contact us on this chat board with any questions, or email us: roxys@roxyschocolate.com.

Brand new, never been used. 

Asking price is $800 USD, but I'm willing to consider any offer.

https://kadzama.com/c/equipment/incubator-for-cocoa-butter-crystals-easy-tempering-machine/

Complete setup for small scale production. Ideal for starting up, as you want to run 1kg batches. Based on Chocolate Alchemy. This has processed around 100kg of beans thus far. All with Dutch plugs, except for the vibrating table (has UK plug – but can provide the adapter used)

Roasting – Molino Airfryer

Has a rotating drum to ensure good and even heat distribution. Good for 1kg batches. A small hole was made at the rim of the cap, to provide access to a temperature probe, enabling continuous temperature monitoring. The hole is so small that there is no effect on the heating. There is a spare unused drum, still in the original packaging. And loads of other holders that can be placed into the device, if you ever want to use it for something else but roasting cacao beans

Cracking – Champion Juicer 2000+ (MAR-220)

Comes with an unused spare grinding head, still in the original packaging. Very good work horse

Winnowing – self-made winnower (based on Chocolate Alchemy instructions)

Made such that it fits directly onto the Champion Juicer. With the Champion Juicer sitting on the bench, and the winnower on the frame which would sit on the floor. I recorded ~71% efficiency, which I think is quite good with the rule of thumb of having to expect 25% loss of mass of shells. All the PVC piping is loose and not glued together. Can provide a vacuum cleaner if desired

Refining – Premier Refiner

4.5kg tilting refiner. Only a picture of the box of the machine, for the simple reason that the machine has never left the box 😊. Comes with a spare drum, also never used. I also have a third drum, but that one’s lining doesn’t seem properly done, and it has a dent which will block the shear plate. You can get this last drum for free if you want to redo the lining and punch out the dent

3.5kg static refiner (B). This refiner runs a bit rough, it produces a bit more noise than the other one. It failed on what I think was a high temperature of the motor during a night run. Of course, I was not happy to find this in the morning. So I made the holes for the air inflow larger, and built a frame to go underneath the machine, to introduce (additional) forced airflow into the machine. You can get this wooden frame for free with the machine. The drum has a cavity in the lining where chocolate is still stuck. I would replace either the lining (or add a new layer on top) or the complete drum

3.5kg static refiner (A). This is a good refiner, runs smoothly. Given the experience with the other refiner, I had also made the holes for the air inflow larger at this machine as a precaution, but it had never failed on motor temperature (even in summer). This drum has seen less action than the other refiner, in this lining there is also a cavity where chocolate is still stuck. Here I would also suggest to either replace the lining (or just add a new layer), or the entire drum.

For the 3.5kg refiners, I have four spare wheels, two unused, and two which have been used.

There are also two spare shear plates, and a few washers and nuts.

Tempering – Chocolatiere FriFri Smelter

3L. Does the job well. Not much else to say.

Moulding – Vibrating table

I bought a dentist vibrating table, and modified the top such that it can exactly hold the typical moulds (LxW: 27.5x17.5cm), but also a smaller frame that can sit inside it, to hold the smaller moulds that I used. The feet are supposed to hold to the floor, but mine was moving around slightly during operation, so it makes sense to somehow fix it in place. Works good to get rid of most of the bubbles

Other

I currently have 30 moulds with four cavities each, each bar will weigh around 35gr. LxW of the mould is20x12cm.

Next to that, I have two jerrycans of cleaning agent. One specifically for polycarbonate moulds, and the other for the equipment.

Contact me at: ericriemersma@live.nl

 20250808_103755.jpg - 245KB

My apologies - I can be contacted on ericriemersma@live.nl

Eric - how do people get in touch with you if they are interested? TCL Forums members can DM you. Is there some other way that you feel comfortable sharing?

Here is some tips to your Brands Packaging Are Using Custom Packaging to Boost E-Commerce & Brand Identity

In today’s competitive e-commerce landscape, custom packaging has evolved from a mere protective shell to a powerful branding and sales tool. U.S. brands are leveraging innovative packaging strategies to enhance customer experience, drive social media engagement, and strengthen brand identity. Here’s how:

1. Creating Unforgettable Unboxing Experiences

Custom packaging transforms a simple delivery into a memorable event. Brands like Glossier and Apple have mastered this by incorporating sleek designs, branded inserts, and tactile finishes (e.g., soft-touch coatings, embossing) that excite customers and encourage social media shares. A well-designed unboxing experience can turn buyers into brand advocates, amplifying word-of-mouth marketing.

2. Reinforcing Brand Identity Through Design

Consistency in packaging—using brand colors, logos, and unique typography—helps establish instant recognition. For example, Tiffany & Co.’s iconic blue box is instantly associated with luxury, while Fenty Beauty uses bold, inclusive packaging to reflect its brand ethos. Custom packaging ensures every touchpoint reinforces brand values.

3. Leveraging Sustainability for Consumer Trust

Eco-conscious consumers favor brands that prioritize sustainability. Many U.S. companies are switching to kraft paper, recycled materials, and biodegradable inks to meet demand while complying with regulations like the EU’s PPWR . Sustainable packaging not only reduces environmental impact but also enhances brand reputation.

4. Boosting E-Commerce Sales with Smart Packaging

Interactive elements like QR codes, NFC tags, and AR experiences bridge the gap between physical and digital shopping. These features provide product authenticity, usage guides, or exclusive content, enriching customer engagement. For D2C brands, this tech-driven approach can reduce returns and increase loyalty.

5. Standing Out in a Crowded Market

In sectors like cosmetics and food, custom packaging differentiates products. Minimalist designs with bold contrasts or vibrant maximalist patterns catch the eye on shelves and social feeds . Unique structural designs (e.g., magnetic closures, window cutouts) further elevate perceived value.

Conclusion

From unboxing moments to sustainability, U.S. brands are using custom packaging as a strategic asset to enhance e-commerce success and build lasting brand identity. By investing in tailored, innovative solutions, businesses can turn packaging into a silent salesperson—one that delights customers and drives growth.

Clay, 

Thank you!  We received the diagrams and refrigeration specs rather quickly after you reached out. 

I am thinking either the cooling system needs a recharge ( there were no specs for our tech to review when they looked at it) or we need a new evaporator fan motor as it sounds like the bearings are failing.  Places to start. 

Thank you again.  If anyone needs the docs, I have them. 

Capacity is about 9 Kg chocolate. Is chain driven, low noise. Stones in excellent condition.
Available in Normandie and Paris region. Pick-up preferred 

Price updated Nov 10, 2025.

 Interieur00.jpg - 272KB

Maura:

This is one of the two main reasons I stopped representing FBM back in early 2020. It makes no sense that they won’t provide the documentation so that owners can perform minor repairs.

This is especially short-sighted as FBM has decided not to invest in the resources to fix these machines in the US. Last I knew, TCF does not have the technical staff to do the work.

What is the nature of the problem? It’s been a while since I last worked on a machine, but many people know my past relationship with FBM and I get contacted regularly for (free) guidance. My success rate is pretty high.

What I will also do is send the URL of this post to FBM to Ariana’s and Francesca’s bosses to see if that breaks the logjam.

How do you like your ICB machines in production? Which ones do you have? I know of the Top 11 and the Icebelt for it, but I don’t think I’ve ever spoken with anyone who owns one. How is it for depositing and enrobing?

Clay, Thank you for your response!

Tom at TCF Sales said you are the best of the best.  Alicia from TCF reached out to Francesca Testa at FBM for me.  Through their website, I have reached out to Arianna Giodice from the Commercial Department who said  she knows TCF sent the user manual and that is all they will send. 

We fix our ICB tabletops ourselves and they have great documentation and technical assistance.  I am a bit frustrated with this as it is slowing our production.   It's been sitting unused for months now. I would truly appreciate your help in this matter. 

- Maura

[quote="kysen8"]

[quote] 

Hey, thank you for this response. Super helpful and helps point me in the right direction

[/quote] 

I am glad you found it helpful. Please keep us informed of your progress (at least I am interested in knowing what you find, what you decided on, and what direction(s) you decided to follow).

Hey, thank you for this response. Super helpful and helps point me in the right direction

I know the heads of Penn State’s Cacao Research Lab (Mark and Siela) and so I am confident that any program on cacao fermentation inside their lab would be interesting. I don’t know anything about the Food Science program other than I think the annual chocolate-making intensive is hosted by that program. Is Food Science offering field studies in cacao fermentation? Where?

From a quick look at the Basque CC’s master’s program it’s not clear to me that cacao fermentation is a part of the curriculum.

One place I would start is the Cocoa Research Centre in Trinidad, which is housed in the University of the West Indies. Being located in a cocoa-producing country would interest me. OTOH, my friend and colleague Zoi Papalexandratou got her degree (in food fermentation, food microbiology, and post-harvest processing of cacao) at Vrije Universiteit Brussel.

In the US there nay be something in Hawaii and/or Puerto Rico – cacao grows in both places – offering field studies.

Hi all,

I'm looking into university courses, preferably master's courses, to learn more about cacao fermenation. Right now I'm mainly looking at Penn State's Food Science master's program, since this university has been involved in a lot of cacao/chocolate research over the years with their cacao research lab and all... and I'm also looking at Basque Culinary Center's Master's in Food Fermentation course.

The Penn State course would be more for deep scientific research whereas the Basque Culinary Center course would be more applied fermentation and product development work... as far as I can tell.

But anyways, these are just two options I've been looking into. I'm open to others and would love to hear any opintions and advice!

Shelley, I got mine from MOD-PAC and Michael Package . You can ask them for minimum order quantity.

I remember what the issue was - I am trying to connect from an IP address that is in a blocked range. Even using a new ISP and a different VPN provider. After changing the VPN server and more settings, my IP range is still blocked. I tried to resolve these issues with the Stewards in the past but was not able to.

Thanks Clay for the response and offering to look in, I really appreciate it.

If you're still interested in giving editing Wikipedia directly a go, it is probably easiest to create a new account at this link .

Your trouble may have been because the page chocolate can only be edited by users who have had an account for 4 days and have made 10 edits. It's just a way to stop people defacing the page. If you make those edits and wait the four days you should have an easy time.

Best, Rolling

Rolling:

Thanks for the work updating Wikipedia’s coverage of chocolate.

You mentioned my prior comments on editing Wikipedia – as I recall, it was because I was not able to log in with editor/contributor credentials.

I will take a look and let you know what I think.

If the updates make it to the front page, let me know and I will promote!

Hi All, 

For about the past year, I've been overhauling some of Wikipedia's coverage of chocolate. I've written some new articles, such as cocoa bean fermentation , chocolate in savory cooking and glossary of chocolate terms and have reworked old articles, such as history of chocolate and aerated chocolate .

A large part of my work has been researching and expanding the page for white chocolate , and it's now going through an internal peer review which will put it on the front page for a day (if you didn't know, Wikipedia has a front page ). I'm hoping that if anyone here is interested, they could have a look over the article and see if it gets anything wrong.

I also wanted to mention that I saw a comment Clay made a few years ago that he had some difficulty editing the page for chocolate. I wanted to offer my personal assistance with editing pages in this area.

Best,

Rolling 

Maura:

I wrote that user/troubleshooting manual!

In my experience, FBM has never been very responsive to requests for detailed wiring diagrams or parts lists, and all TCF Sales can do is contact FBM.

That said, who at FBM have you been in touch with?

Technical support? I can still reach out to the president and international sales manager to escalate this for you. Let me know and I will send you my email address to the email address of your account.

And welcome to TheChocolateLife Forums community!

/Clay

Howdy!  First post here.  We run a small bean to bar chocolate shop in OKC and have been at it since 2018.  

We have a 2015 Unica 40 tempering machine and are looking for a technical manual so we can do repairs on the machine.  I've contacted FBM in Italy and TCF in Austin (who have been most helpful) but have received only a basic user/trouble shooting manual.  

We fix most of our equipment in-house and would really appreciate detailed technical documentation and wiring schematic.  Thank you in advance. 

Maura

Discover the finest donuts in Cannington along with tasty sandwiches, hot dogs, and coffee. We also offer donut delivery and event catering! Visit lovewithdonut.com.au today.

The post is over on TheChocolateLife .

TL;DR – Key Takeaways

From my understanding of the video (link in the post on TheChocolateLife), it’s best to address a humidity issue in an already air-conditioned space by increasing the capacity of the air conditioning system to both cool and properly dehumidify the air.

If you’re moving into a new space, sizing the AC properly in the first place is   always   the best solution.

If you do need “spot” dehumidification and can’t upgrade the installed system, consider a portable dehumidifier or portable air conditioner, and install it to exhaust both the heat and moisture the unit extracts into the existing HVAC return or directly outdoors. I have recommended the TrippLite SRCool 12000 to some of my clients as auxiliary cooling in a confined space for the construction of cooling rooms and tunnels.

If you decide to purchase a dehumidifier, consider buying one that uses   rotary dessicant   (as opposed to refrigeration compressor) technology, and no matter what option you choose, make sure to exhaust the warm air and humidity to the outside.

One way to get more efficiency out of a through-window or min-split system is by using one or more Coolbot Pros. One or more Coolbot Pros from StoreItCold can increase the efficiency of your air conditioning solution. With Coolbots you can easily cool a room down to 55F, which you can’t do with conventional AC units, obviating the need to purchase an expensive walk-in.

Thoughts? Comment here or over on main site.

Please use the following format to make it easier for people.

There are three parts. Whether you are selling or buying, what it is you are selling (F/S, For Sale) or WTB (Want to Buy), and where you are located. Each of these three parts should be separated a space-dash-space. See below:

For Sale / Wanted to Buy - What you are selling/looking for - Where you are (as precise as possible - country at least).

Examples:

• F/S - Used Batch Tempering Machine - Chicago
• WTB - Undeodorized Cocoa Butter - WA

Thanks.

@joe-john, I'd like to weigh in on this.  First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual. The standout is the fiber content. There is fiber in both raw and 100% dark chocolate. My guess is that whatever lab the packagers used probably had a database for raw beans that was a bit outdated. Cocoa beans are not a common item. Sometimes labs to the analysis themselves, sometimes (more often) they use a standard database and these don't always contain data on all possible nutrients. For the 100% dark chocolate, that's a more common item (think "baking chocolate").

The saturated fat of the raw beans is listed as "0 gms". That' s not plausible, but the database used probably doesn't include data on sat fat, so it gets listed as "0". It should probably say "n/a". The roasted beans list sat fat as about 55-60% of the total fat content. That's realistic -- and the processing didn't magically "make" saturated fat.

As for roasting being a "nutritional kill", it really depends. Roasting or "cooking" can also release nutrients from inside cell walls. It's why cooked tomato products have more available lycopene than raw tomatoes.

Roasting does reduce the antioxidant content of cocoa beans, but it doesn't wipe it out completely. Research has demonstrated health benefits of dark chocolate, even if that won't qualify it as a "health food". The best benefits seem to happen in people undergoing higher levels of "oxidative stress". That is, the worse your diet is, the more improvement you'll see from more antioxidants. A healthy person eating a diet that includes lots of fruits, vegetables, whole grains and nuts (this doesn't require a vegetarian or vegan eating style), will see less dramatic benefits.

As for sat fat, not all sat fats are the same and this is a problem in the nutrition research literature. The sat fat in cocoa is largely stearic acid, which seems to have a neutral impact on total cholesterol and cardiovascular disease. Moreover, sat fats that are bound into a food matrix -- the most research has been done on dairy foods like full-fat cheese, milk, and yogurt -- has shown that the body handles the sat fat differently when compared with the sat fat in butter. These are all dairy fats, so it's a good comparison, but butter is unbound, and can raise CV risk, whereas the sat fat in cheese and full-fat yogurt are in a matrix, and don't seem to raise risk.  The evidence is still emerging, but these were well-done studies. No similar studies on cocoa vs cocoa butter have taken place, to my knowledge, so I can't comment there.

I've had a long career in the "nutrition space", and the above is based on the available evidence to my knowledge, as both a health professional and also someone who is fascinated by the science of cocoa & chocolate, and who does my best to stay current with the research. I hope this sheds a little light on your question, including that we don't have all the pieces to this puzzle yet.

Best,

Keith

When I use a temperimg machine and melt the chocolate to 115 and then add chocolate chips (the seeding method) to bring down the temperature to 90. (Or 81 first and then 90) can I then keep addding chocolate chips?

I mean the tempered chocolate chips eventually melt to 90F . In this scenario would I theoretically be able to keep adding so called seeding chocolate? 

I mean some of the seeding chocolate will still be solid by the time the temp hits 90/92F. After stirring it eventually will all melt but that solid chocolate that ends up getting melted at 90F will temper too, soooooo when does adding solid chips become too much? 

anyone have any experience with this and temperimg machines (the larger ones like 5-50lbs)

Thanks for any advice fam.

Hi Everyone, 

I’m the owner of Palette, a local Seattle chocolate company.

Palette is a chocolate collection that gathers influence from a variety of bold women. We strive for high quality nourishing delicious experiences.

We use a palette of stimulating, natural, unique ingredients in our bars to reflect a woman's individuality and what she embodies for herself.

 Wholesale Line Sheet - Palette - chocolate.PNG - 659KB

Jessica - 

The archive does not get a lot of traffic.

Try re-posting here:

https://foodmaven.io/thechocolatelife/classifieds/

You can use the email for this account to ask for a password reset.

:: Clay

I have been using an unroasted Ecuadorian Cacao Butter for my recipe and my supplier has stopped carrying it.  I need a new source.  I need an organic, unroasted/raw Ecuadorian.  I have been sourcing through Earth Circle Organics and also through Transition Nutrition (DBA Divine Organics).  I have tried Pacari, and the flavor profile didn't fit.  Does anyone have any other leads?  Northern Peruvian and/or Southern Colombian could potentially work, but I haven't found one that fits with my flavor profile so far.  

Any imput or leads would be greatly appreciated.

If you have one in the US, let me know. 

Brian

Clay -

  Can you send me pricing on the 71 series or 72 series Everlasting units shipped to Texas? 

Thanks

Brian

Mark -

This is the archive site and it's not getting many visitors. You can ask this over at the new ChocolateLife site. Use the "Forgot Password" and the email address you use to log into this account and then post in the "AskTCL" room.