Forum Activity for @Clay

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Take a look at page 22 of this catalog: http://www.alexanderindustries.net/catalog.html It's a "speed rack" on casters enclosed on all six sides. You can place you work on sheet pans and place it inside this enclosure. As it will be in a climate-controlled space, issues with respect to temperature and humidity inside the cabinet are really taken care of by the ambient environment. If you needed to, you could add a little assist in a DIY project grafting on a little thermo-electric cooler unit.Another possible alternative is these: http://www.restaurantequipment.com/CAMCARRIERS.html Again, as the environment these are in is climate-controlled, the temperature and humidity issues are taken care of outside these portable units. These are nice in the sense that you can take them to and from the kitchen and the pieces are protected in transport. You can get a dolly so they are easily movable, and they stack. They even have optional removable gel-packs (camchillers). You can get ones that hold standard-sized sheet pans.Also consider this: http://www.coolerking.com/polarfresh_filter/polar-fresh.php

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

It's a contracted kitchen for preparing food only. The chocolate would then be stored in a climate-controlled space.

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

There is NO room for any sort of storage in the workspace? Where do you plan to put chocolates being stored? In a space that is climate-controlled? Outside?

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay, I'm looking to store a minimum of 500/maximum of 1000 chocolates at a time, but I could do multiple units that each hold 500 or so. The workspace is temperature and humidity controlled, but there's no storage room there. A DIY solution would be the best case. Thank you for your help!Bruce, Thanks for the reply and insight -- I'll surely post any offline solutions that I find!

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Jennifer:One of the key pieces of information missing here is how much storage space you need. I am going to assume that you don't need to worry about temperature and humidity control in the work space itself, and that you're not having problems with crystallization of your chocolates.From the sound of it - the answer is not much, but please give me a better idea. The chocolate "storage" cabinet you refer to at aafixtures.com is really display cabinet and is really not meant for storage. Your reaction to the price makes me think you really are looking for a low-cost DIY solution. The approach to take will depend on how much chocolate you need to store at any particular time.

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Jennifer,First, I'll be of no help, so feel free to ignore this, but I am facing the same situation. I am fortunate to be in very low humidity part of the world, and between October and March the way I solve this is that I have a north-facing room with a lot of windows, and by opening and closing the windows I'm able to keep the room at a nearly constant 60 degrees, augmented by a ductless air conditioner (and, though rarely needed) a heater. In this region, our humidity is usually 10% (ranges 8% winter-20%summer), so humidity is controlled by mother nature. I can store chocolates with even fairly high water activity (Aw) (such as truffles) in this room for 4 weeks without appreciable loss of quality, blooming, etc. (Of course, they are in air tight containers and not exposed to light.)But as a non-commercial artisanal chocolatier, I simply shut down operation between March and October, because without a temperature controlled environment, the ambient temperature is too hot for tempering, let alone storage.We have a commercial vineyard nearby, and I talked to them if I could maybe rent some of their lovely dark, cool space -- the problem of course is they have to control their humidity in exactly the wrong direction: they need high humidity and cool temperatures. So they actually ADD humidity. Dead end there.I have discussed with local small construction/remodeling companies building a small room that would have the right temperature and humidity control. With the recession, they are very hungry for work. For maybe 50% more than a commercial cabinet + shipping, they might be able to build a simple room (frame/stucco with heavy insulation) that would work. Temperature control would be fairly easy with a small unit. But again...I'm very lucky I don't need to worry much about humidity.If you find a workable solution, I hope you'll post a follow-up! Best of luck-Bruce

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi can u help me in chocolate making setup

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much chocolatelake and katerina -- I'll give both ideas a try! It's good that we're coming into the colder months. I'll have more time to experiment.

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

If you have controlled the temperature and only humidity is the problem so try this
Keep chocolate in an airtight container and put dry common salt (sodium chloride-normal food salt) beside it. Spread the salt as possible but dont it comes in contact with chocolate.
So what happens
You will control the temperature with chest freezer or wine cooler, now a little amount of moisture will introduce into the container due to opening closing of container or due to atmosphere. The salt will absorb that moisture as it is a moisture absorber, thus chocolate will remain dry and cool.
its the most easy and effective way of keeping chocolate

Small-scale Chocolate Storage?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello everyone,

I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week. In my last job we had a beautiful room that was temperature and humidity controlled. Now I'm on the other side of the world looking to start a much smaller operation. I would love everyone'ssuggestions, etc. for storage.We have hot and cold weather, mostly on the dry side.

Here are some options I've researched, but don't know the pros/cons:

--Chest freezer (but how do you control the humity?)

--Wine cooler (this option seems small and is humidity still a problem?)

--Chocolate storage cabinet (I found one on AA -- http://www.aafixtures.com/ -- but it retails for $2400. Has anyone had success making their own? We're pretty handy, so if we need construct something, we're up for the challenge.)

--Cooler (like the ones you take to the ballgame. Again, humidity and temperature control?)

--other ideas?

I've read about freezing, but would rather not go that route for now.

Thanks so much for any advice!

updated by @Jennifer Thamer: 04/11/25 09:27:36

Untempered chocolate....what must I do?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you so much for your reply. I am sure I will have many more questions in the future.

Untempered chocolate....what must I do?

Posted in: Tech Help, Tips, Tricks, Techniques

No, just temper what you need. There's no reason to temper all the chocolate, and then re-do it. I have all kinds of bloomed chocolate, and I just temper as needed.

Untempered chocolate....what must I do?

Posted in: Tech Help, Tips, Tricks, Techniques

Good Evening!

I am a beginner in the "chocolate life". I think perhaps I am over my head in joining this site butI am hopingin doing so ,I can learn some new things.

I do have a question perhaps a silly one but none the less, I don't know the answer. I received bulk chocolate the other day and due to the summer temperatures it arrived a bit soft. I assume it is out of temper. Do I have to melt and temperall the chocolate and let it solidify then melt and temper again to cover candy? Any help would be greatly appreciated

Jacquie

updated by @Jacquie Schofield: 04/11/25 09:27:36

Van Leer Chocolate

Posted in: News & New Products Press

Swiss Connection in Orlando carries Callebaut, Barry Callebaut, Cacao Barry, Van Leer, Noel, and also Valrhona. You can check them out at www.leswiss.com or call them at 800.LE SWISS to get pricing. Hope this helps.

Van Leer Chocolate

Posted in: News & New Products Press

Your best bet, given your location and the quantities i'm guessing you'd be looking at, would be to contact the folks at Qzina. There's a Florida office. Qzina.com will give you all the contact info you need.

Van Leer Chocolate

Posted in: News & New Products Press

I have no idea if I am doing this right cuz I have never posted here before.
updated by @Heidi Kelliher: 03/11/26 06:20:34

Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy

Posted in: News & New Products Press

Yes, well, isn't that a reflection of the times ?!?! The upcoming 4th quarter isn't going to be any easier for many.

Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy

Posted in: News & New Products Press

In my opinion, there's much more to it.Banks don't want to own property, and the Courts here in Canada don't want to shut businesses down. They want the banks to to hold mortgages and they want their mortgage holders to pay the monthly installments. Here in Canada, all parties will in many cases be quite flexible with co-operative mortgagees / business owners in order to avoid costly legal fees and job loss ramifications here in Canada - especially with a well known and respected businessman such Mr. Callebaut.Monthly installments on a property such as that would be around $40,000 per month - something that could easily be absorbed by the cashflow generated by 30+ stores.Having said that, if he liquidated the property for a $3M loss, it would offset his taxable gains and drop his monthly payment to around $25,000 per month - a number that's easily doable, given the fact that the loss would be declared to Revenue Canada and offset the taxes he would pay from company profits. Essentially, the bank would get their money, and Revenue Canada would get $150,000 less tax revenue.The challenge is that Chocolaterie Bernard Callebaut is a privately held company. He's under NO obligation to provide public financials, and as a result can feed the media with whatever BS he wants in attempt to shift blame, or smooth things over. All we as readers, can do, is accept what he's telling the media as the truth.However, as a successful businessman, I know that you don't get forced into receivership by a creditor holding a small portion of the assets of the business, unless that creditor has significant inside information to warrant risking asset liquidation and even distribution among OTHER creditors of the company by the appointed receiver in order to secure their equity....just my thoughts, and goodness knows I've been receiving calls and thinking about this for the past 24 hours. After all, my shop is his primary competition here in Calgary.Brad.

Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy

Posted in: News & New Products Press

Read the full posting on the bankruptcy action .
updated by @Clay Gordon: 03/11/26 06:20:34

understanding the chemistry...

Posted in: News & New Products Press

An acid will remove the rust, reduce vs oxidize. If just light surface rust vinegar will help. If more than that try navel jelly, a gelled sulfuric acid. However any pitting from the rust will be there no matter what.

understanding the chemistry...

Posted in: News & New Products Press

I made a batch of vegan brownie bites from the Baby Cakes Bakery cook book. They came out amazingly moist and delicious. I was surprised how lava like they were and that they retained their moisture so well. I'm going to try a few other recipes in there to learn about the chemistry of using coconut oil, xanthan gum and other flours I'm not used to. Fun stuff!

The worst part:the mini-muffin pan I used was almost new and some how got in contact with water on the bottom. It's started to rust and I'm not sure which chemistry experiment to do to make them like new? Any ideas on how to bring it back to looking brand new?




updated by @Gretchen Tartakoff: 03/11/26 06:20:34

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

I haven't experimented with beer, but I make Grand Marnier truffles that are really potent and I get good feedback. I boil and cool a glucose mixture, add the liquor to that then fill and seal my truffle shells. I'm wondering if you can try the same technique with beer.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

i tried to infuse hops into cocoa butter. It worked pretty well but it gave my chocolate too much of a bitter hoppy finish. I want the hops up front and tail off into chocolate sweetness.

I was toying with the idea of putting a thin layer of hop cocoa butter into my mold first, let it set, then try to pour chocolate over it. That way, the hoppy cb would melt first and let me finish with the aforementioned chocolate sweetness. The problem is that I think it will look horrible.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Coppeneur Germany produces a dark ganache filled chocolate bar made with beer brewed by the "Neuzelle Kloster" Brewery. It's a "Schwarzbier" or "Black Abbot" beer. The brewery is located on the grounds of a 12th century Catholic Monastery. Coppeneur has produced this bar for more than 6 years.

Click HERE for more information.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Michelle,

I just tried a beer truffle that was in a molded shell without reducing the beer, and unfortunately, I'm only getting a very slight taste of the beer (Guinness). How much of a reduction did you do to get the beer flavor coming through?

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Mark..Will do!

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Wendy...Thats great info I will get cracking on it and see how it goes..

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Michelle, we make a couple of beer truffles...Reducing works well. We have our local brewery fill up a growler and bring it back to the shop...cook it down and use the syrup it makes. We make a Stout, a lighter wheat beer one, and we have even made Budweiser ones for a Bud Rep. who is in town...topped it with pretzel pieces...it was a huge hit! I enjoy experimenting with it...and customers LOVE them! Good luck and best wishes with your "new" home! Long ways from Nashville!

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

There are a couple web sites that talk about beer and chocolate pairing. Use their recommendations, and since the beer is reduced, you don't need much. Add a little at a time until it is just above threshold levels with flavor. An alternative would be to make the fondant creme. Depending on the desired finished texture you would use the beer in the bob syrup to dilute and soften the fondant. Bob syrup recipe would determine if it would be extruded, cast, or deposited into shells. Just have fun with it and enjoy. Keep us posted as to how it works.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Mark...I tried it and it tasted like fish sauce....maybe I need to use a fondant based chocolate instead or a caramel....I will try reducing it again and see how it goes.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Try the reduction, it works nicely making a beer brittle. The sugar offsets the bitterness.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Andy, that had crossed my mind too about the reduction...I will attempt it today and see how it goes.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

We've got a brewery who has been itching for us to do something with them but we haven't had the mental bandwidth to really do this. My fear is that a reduction will bring out way too many bitters--learned only from the few beer reduction sauces I've attempted over the years for savory dishes.Again talking without trying, I feel like to attempt this getting some pieces of the raw ingredients used might make for a better flavoring. The type of malt, hops, etc, used in some mild extractions to just pull some hints/essence out of it.Definitely let us know how your trials go.

Has anyone attempted flavoring their chocolates with beer?

Posted in: Tech Help, Tips, Tricks, Techniques

I am currently experimenting with beer flavored chocolates with my husbands varying home brews. I am wondering if anyone has experienced making beer chocolates and whether you have found using the beer straight or as a reduction is better?
updated by @Michelle-Jo Garfield: 04/11/25 09:27:36

Raw cacao Satipo Peru

Posted in: Make Mine Raw ... (Read-Only)

Hello, I am wondering if anyone knows of any contacts in Satipo for sourcing raw cacao directly from the producers and possibly a farm that I am able to visit in November when I am in Peru.
updated by @Lucy bennetto: 12/13/24 12:16:49

Getting the temper right with my Selmi?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi- I use a Selmi- An enrobed piece will not have the shine that a molded piece has due to no contact with plastic. As Sebastian said- place a sheet of acetate on top of the enrobed pieces, cool and then peel off. It will (should) be shiny.That will show you that your temp's are OK. I work in Centigrade but I heat to 43C,(about 109) and work at 30.0-31.1C.

Getting the temper right with my Selmi?

Posted in: Tech Help, Tips, Tricks, Techniques

Thermocouples fail all the time - with chocolate, success (technical) is alla bout time / temperatures. I'd absolutely be checking the temperature. However, since you're getting good moulded results, i don't think that's your problem. It's shiny on the mould surface because of the mould surface. You're environmental temps are ok, but not great, for cooling - cooler would be better. My suspicion is that your enrobed pieces are sort of matte-looking, but not bloomed? If you cool a bit more quickly that might help with the appearance, but a matte-ish look for an enrobed piece isn't entirely all that unusual. You can try to put a piece of acetate on top of the enrobed pieces as the exit the enrober, which will give them a huge amount of gloss. Of course, I may have it all wrong as well - it's tough to trouble shoot remotely 8-) pictures always help too.The other piece that affects appearance is your centers - their composition and temperature as they process through the enrober are important.

Getting the temper right with my Selmi?

Posted in: Tech Help, Tips, Tricks, Techniques

The temp in the enrobing area (not a separate room, but a semi-contained area) is pretty consistently 70-71 degrees F (the rest of the shop is consistently 69 F). The Selmi is set for, and is telling me, the working temp is 89.5 F, and I've been cooling molds in the 70 F area, but not in a cooling cabinet or anything similar. When I hand-dip, it's been in the slightly cooler area.Should I be checking the temps the Selmi is reporting (is it possible they are slightly off?)?

Getting the temper right with my Selmi?

Posted in: Tech Help, Tips, Tricks, Techniques

Share more about your temperature of the chocolate at time of use (ie through the enrober), your cooling conditions, your enrobing center conditions, and your ambient conditions please

Getting the temper right with my Selmi?

Posted in: Tech Help, Tips, Tricks, Techniques

I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it, and I can't seem to quite nail down the temps for perfect tempering.

The info from Chocoa says it wants a high temp of 105-115F. Right now I have it about 109. Is that actually warm enough to melt out all the crystals?

I get nice snap and great shiny results in molds. But not when enrobing (either using the enrober or hand-dipping). Anyone have ideas why? Should I continue adjusting the temp, or should I think about possibly using a different kind of chocolate in it?

Any ideas or suggestions would be appreciated. Thank you!



updated by @Robyn Dochterman: 04/11/25 09:27:36

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, Techniques

HI

My apologies but unhappily, I never used the cupuau. Nor the seeds, nor the pulp, nor the nectar.

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, Techniques

hello Mr Adeir boida

i was wondering if there is a recipe for cupuacu jelly,as i am de pulping some now . i am actually trying since a couple of months to make cupuacu bars with the seeds proceeding like cacao nibs. lots of people here love it.

you surely know about cupulate, have you ever tryed?i am from french guiana