Forum Activity for @Jeff

"Intentional Chocolate" - Your Thoughts [sic]?

Posted in: Opinion

PT Barnum would be laughing his ass off if he wasn't dead.

"Intentional Chocolate" - Your Thoughts [sic]?

Posted in: Opinion

Posted by BusinessWire (a Berkshire Hathaway company - BH also owns See's):

LOS ANGELES, Dec 08, 2011 (BUSINESS WIRE) -- Intentional Chocolate's Organic + line is the first ever chocolate to be certified organic, use cocoa from Rainforest Alliance farms with the added bonus of carrying the official Intentional TM certification. The Organic + dark line is also certified Vegan and Kosher and is gluten free.

The press release goes on to state:

The chocolates [are] embedded with this new ingredient "Intention" have been shown to significantly decrease stress, increase calmness, and lessen fatigue in those who consume it. This is the result of findings from a scientific pilot study conducted by The HESA Institute (Human Energy System Alliance) and a full year of consumer testing. With the introduction of this groundbreaking new product, creator and founder Jim Walsh aims to create an entirely new category of chocolate that both enhances its already beneficial qualities and brings our understanding of nutrition to another level. Breakthrough licensed technology helps embed the focused good intentions of experienced meditators and then infuses those intentions into chocolate -- some who have trained with the Dalai Lama. The Dalai Lama himself stated, "I think this chocolate will bring great happiness to mankind." Their hope with Intentional Chocolate(TM) is to reintroduce this ancient wisdom and galvanize a shift in the food industry to bring greater health and food that restores us, renews us and heals us.

An interesting historical footnote here is that Intentional Chocolate creator and founder Jim Walsh was behind the somewhat infamous Hawaiian Vintage Chocolate company. The HVC web site is still up and running and is a confusing mish-mash of the original HVC vision and its new intentional direction. Can anyone tell me what's unusual about their singular farming method ?

Apart from all of the other claims, any thoughts on "intentional" chocolate and what a "breakthrough licensed technology helps embed the focused good intentions of experienced meditators" might look like? I am also kind of wondering if this happens before tempering and if the good intentions get locked in as the chocolate crystallizes ... or if the meditating over the chocolate happens after.

Your (intentional) thoughts?

Full release here .

updated by @Clay Gordon: 04/11/15 09:58:12

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

Absolutely. Two particle size methods can be correlated - i've done it - keep in mind there are many, many variables you'll need to control. For the ball mill - how do you control the mass temperature and what is it? how many passes are you using? size and type of media? does it degrade into your product and change it's physical characteristics? do you have a way of measuring the particle size distribution that the ball mill results in, and a way to correlate that to what you get off the refiner(s)? What about residual moisture differences between the mills and it's impact? Are flavor differences important to you?

For the refiners - state of the crown, are you using the 2 roll as a pre-refiner followed by the 5 roll, or independently of one another? Are they hydraulics the same across the different adjustment points?

Does any of the above matter? Depending on what your goals are, they may not. Or they may be incredibly important.

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks. You just made a point I haven't fully considered.......''If you're not careful, not everything you do in the lab will translate into production if you use very different approaches''

If I use a ball mill as a refiner in the lab and 2and 5 roll refiners for mainstream production, can that turn out tohaveno correlation whatsoever if allI'm looking at is particle size and not impacton viscosity?

Also, right now I'm looking at more of a cocoamass to chocolate process line not bean to bar...so for now, roasting etc.. are not primary concerns. But is it possible to find say a 5Ib sample roaster?

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

Mary:

There is no lab-scale machinery at 20kg/hr throughput for chocolate production. Only batch. You can get continuous temperers in that capacity, but that's trivial compared with the machinery for producing chocolate.

Unfortunately, there is no "system" of equipment scaled to that is scaled to that level of production. You can get a 20kg "universal," but there no complementary options for roasting/cracking/winnowing and, optionally, pre-grinding. It's easy to find 1 tonne/hr winnowers, hard to find 20 kg/hr, for example. Easy to find 1 lb sample roasters, hard to find inexpensive 20kg roasters.

It's also probably a good idea to know how you want to scale up in terms of production method/equipment. If you're not careful, not everything you do in the lab will translate into production if you use very different approaches.

Do you have even a ballpark budget in mind? You can't do this for $10,000. You could easily do it for $100,000.

:: Clay

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

I should have been more specific.................equipment throughput should be about 20kg/batch( for batchwise machines) and 20kg/hr for continuous. The project now is strictly lab scale for development and testing of some products so nothing toolarge is needed.

Yes it will lead to and supportproduction on a much larger scale.

Thanks

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

Mary:

A few questions to help clarify for people who might look to answer this:

Capacity is 20kg ... per batch? One batch per week? One batch per day? More often? Less often?

Truly lab scale (for testing) or are you going into production for retail sale?

Does the lab-scale equipment lead to production at a much larger capacity?

:: Clay

Research and Development

Posted in: Tech Help, Tips, Tricks, Techniques

Dear all

I'm new to this site so forgive me if I ask questions that have been repeatedly answered.

I am trying to compile an equipment list for a small chocolate R&D project. The target is to find laboratory scale equipment that are affordable but efficient and durable. Please suggest brands that meet the above mentioned criteria forlabscale refiners(ballor roll), conches, tempering machines(continuous or batch), mixers, heating cabinets, refrigerators etc.

Basically everything you need for an R&D lab.

Machinery capacity approximately 20kg

Thank you all.

updated by @Mary Dickson: 04/11/25 09:27:36

Induction burner for tempering chocolate?

Posted in: Tasting Notes

Kevin:

An induction burner is not suitable for tempering chocolate. You can use one (in conjunction with a double boiler) as a chocolate melter (though some professional induction burners might go as low as 115-120F), but that's not the same thing as tempering.

If you are space and budget constrained and want an actual tempering machine, a machine from Chocovision or ACMC are the least expensive choices. If you are going to be tempering by hand, there are a number of much less expensive options than an induction burner for melting chocolate and holding it in temper after manually tempering it.

:: Clay

Induction burner for tempering chocolate?

Posted in: Tasting Notes

Hi!

I'm a chocolate hobbyist who is trying to set up a chocolate work bench away from the proper kitchen in our basement. I was hoping to find one of those single burner induction cooktops to use to temper chocolate, but they all seem to heat too high. (140 degrees)

Has anyone had any luck working with those things? If so, what model do you suggest? Would it work better as a heat source for the double boiler method?

Thanks for your time!

Ken

updated by @Ken Culver: 04/16/15 18:29:32

Agostoni chocolate

Posted in: Opinion

Having read your review and checked their website, I have just one question... where can I get them in the Netherlands.

Agostoni chocolate

Posted in: Opinion

Actually we on The Chocolate Cult, are being sent samples to test and review.

We'll do that with the same care we take with all products we are sent. In this case we'll make baked goods and/or candies with them and report on the use and variety of the products.

Agostoni chocolate

Posted in: Opinion

I contacted the company and they pointed out one error in my review: the Gianduia has no milk in it. Just chocolate, hazelnuts, sugar, lecithin, and vanilla.

No wonder it's so incredible!

Agostoni chocolate

Posted in: Opinion

Thank you Ellane very much for the shipment of the 10 samples. I conducted several blind tastings and found the Agostoni chocolates consistently winners!

Here are some of my tasting notes:

The Agostoni Gianduia is truly outstanding. The blend of top-quality milk chocolate with perfectly roasted hazelnuts is a real winner. So excellent that I immediately ordered it in bulk.

(My preference is for darker chocolate, e.g. 70%, and so am more sensitive that most to chocolates being sweet)

I found the Bianca Bio (bio means organic) to have a very well-rounded and fine flavor for a white chocolate, and while I found it a little bit too sweet, my other tasters loved it.

Of the two milk chocolates, I preferred the milder Finissimo Bio (32%) for its flavor notes, but the slightly darker (Ricco) will appeal to those who like caramel notes in their milk chocolate.

Now on to the darks (in my mind, the main event):

The best of all of the Agostoni chocolate according to myself and the majority of my tasters was the Single Origin Peru (70%). It is incredibly well-rounded in flavor, with fruity, wine, raisin, and cherry notes. Lovely, lovely, lovely. (And yes, I also purchased this in bulk immediately).

Almost equally pleasing, but with more of a balanced and hearty and lush fine chocolate experience was the Tremezzo Bio(70%). One of the favorites of most of the tasters too.

The Bittra (60%) is actually amazingly fine given its slightly lower chocolate content. It too is fruity, with a creamy, rounded, and "high" notes. It was one of the taster's favorites, and liked by all.

The Las Vasquez (75%) shows its greater chocolate content with notes of licorice, burnt caramel, and bass notes, and yet remained creamy and well-balanced. It was the fourth best liked dark chocolate, nonetheless still very fine.

The San Primo Bio (60%) showed quite more sweetness, more lightly flavored and creamy, with notes of straw and milk.

Finally the Single Origin Equador (74%) had some creamy, caramel, and vanilla notes, but was judged as one-dimensional and forgettable by tasters and was surprisingly mild considering the chocolate content.

Because my favorite country of origin for chocolate is Madagascar, I purchased a kilo of Agostoni Single Origin Madagascar (70%). It is also an excellent chocolate with caramel notes and incredible richness and a top-of-the-line chocolate. However, I'm used to much more fruitiness in Madagascar chocolate than was present in Agostoni's Madagascar, and so was a little disappointed.

During the tastings, we also tried Felchler and Guittard samples, neither of which compared with the Agostoni chocolates. My tasters and I were very surprised how flat the Felchler tasted after sampling the Agostoni chocolates. That's a real testament to the superlative quality of the Agostoni product.

I recommend Agostoni chocolates to all chocolatiers.

Agostoni chocolate

Posted in: Opinion

Hi Hank,

I would be happy to send you some samples of our Chocolate to try for yourself. Thanks,

Ellane: epirotte@agostonichocolate.com

Agostoni chocolate

Posted in: Opinion

Look up Icam, it is the parent company, well establlished in Italy, makes good choocolate.

Agostoni chocolate

Posted in: Opinion

Dear Ann,

Thank you very much. I'm wondering how their other dark chocolates fair too. Anyone out there try others?

Agostoni chocolate

Posted in: Opinion

No problem Hank! I'm just surprised that I remembered their chocolates...I'm a big fan of organic chocolate, so I know that their 60% organic was one of the best semi-sweets I've had. I'm looking at Chefshop right now and they have it! It's called "Agostoni Organic 60% San Primo"...you just reminded me that I made a mental note to purchase some semi-sweet chocolate for the holidays!

Agostoni chocolate

Posted in: Opinion

Dear Ann,

Thanks! Do you remember which of their dark chocolates you tried?

Agostoni chocolate

Posted in: Opinion

I was able to try their chocolate at the Summer Fancy Food show. From what I can remember, I was surprised by the quality of their chocolate. I believe their Organic white chocolate blew me away. I'm more of a dark chocolate lover, so I was surprised that I actually liked their white! Their hazelnut chocolate was also amazing. The sales representative had said that chefshop.com carries their line...I hope that helps!

Agostoni chocolate

Posted in: Opinion

Agostini is a subsidiary of ICAM, the Italian-based multinational.

Agostoni chocolate

Posted in: Opinion

Hi! I've run across an Italian brand of chocolate but could not find a single review of it on the internet.

The brand is called Agostoni.

Have any of you had any experience with this brand?

Thanks!

updated by @Hank Friedman: 04/09/15 04:42:34

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Rodney:

Thank you very much for making this point. I deliberately left this sit overnight to see if there would be any response from the community and to make sure that I was not replying from an emotional perspective.

I also made a point of going to a meeting of a New York group called The Society of Enlightened Entrepreneurs last night and it was during the meeting that I came to clarity on what to do.

Tom, Richard: Your interests, naturally, lie with the companies you work for or own. My interests lie with TheChocolateLife community. You may disagree or dislike the decisions I make about how I run TheChocolateLife, but they are my decisions to make. At every point I am going to consider the needs of the entire community - as a global entity, which includes my wants and needs, by the way - over the wants of manufacturers and distributors.

Last night,I made the decision to close this thread to further discussion as it had drifted so far from the original poster's question, not because I am trying to "censor" Richard's or Tom's discussions on whether or not I am being "fair" to them. Tom and Richard, Rodney is right: This is a discussion you need to take up off-line. TheChocolateLife is not a place to air the relative merits of your equipment, company's viewpoints, or anything that is not directly applicable to the discussion at hand. I also want to let you know that any continuation of this discussion at any level in any other public posts on TheChocolateLife will be looked upon very negatively.

You can, of course, take this up with me privately; I know you both have my e-mail address.

:: Clay

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

To all,

Just form a side-line, this whole discussion is not really interesting to be honest. So could you please do this off line? I guess you know how to find each other?

Best regards from a remote Amsterdam

Rodney Nikkels

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

To Tom, not sure what you are talking about Tom, we have sold in the past a few machines, JKV 27 years ago, Moldart, a few here and there for last 15 years, and Chocotec Wheel Machines, which we made in Edmonton ourselves for 10 years, sold over 170 of them, before closing that assembly and transferring assembly of last few machines to Bakon USA. Aside from that, I have bought and sold some ACMC machines at Qzina, and purchased for various factories that I have owned over the years machines from Chocoma, Neilson, Carle & Montanari, and Sollich, but never re sold or represented them. I do however consider myself an expert on chocolate machines, and have 30 years experience working with literally thousands of customers who use all kinds of machines, coupled with extremely extensive chocolate manufacturing background, including pure chocolate processing, molding, and much more. We recently began carrying the Pomati line, which is the first and only machine of this style we carry or have ever carried, and I believe they have an exceptional range, and through our network of 7000 customers using chocolate, I am certain they and others will appreciate our investment in this offering. Although Clay does not get commission, he has not approached us, and I am not sure what you have with him, but it seems there is some confusion about what this site is really about, benefits to Clay, his sponsors, or open sharing of information from people with experience whether for fun, enthusiasm, passion, or even some financial benefit. I don't see this site as a mechanism for the latter in my case, but rather as one of many avenues available for everyone to share opinions and perspectives. If your perspective on Qzina is at we change flags, perhaps your information is sensorsed or filtered and you don't have he facts straight because of that. I wish you well with Selmi but you are not the only supplier of this style machine, so I look forward to some sporting competition. Too bad your first contact with us on this matter was in fact "wrong" and you stand corrected, our flag flies high and proud with Pomati.

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

To Richard,

Sorry and correct me if I am wrong but I think that Pomati is not the only brand that you represented in the past, isn't it ? It's important to stay credible in the brands (in this case tempering machines) that you represent and it's impossible to change flags regularly.

Good luck

Tom

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Tom I will send you an email by tomm. Thanks for the reply

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Richard:

Your comment is tantamount to my walking into your new center in Irvineand complaining, after you pull down flyers I have posted on your walls- loudly and to everyone who might be in your showroom at the time -that you won't let me sell competitive products in your place of business.

Furthermore, imagine my walking in and, when a prospective customer asks a question about a Pomati (or some other brand you sell) machine, I start talking up the virtues of a brand you don't sell.

What would your reaction be? I don't think you'd be very happy. You'd probably usher me out of your place of business and demand that I never come back. And, as the business owner,you would be within your rights to do so.

TheChocolateLife is my on-line place of business. It may be a small business in terms of the revenue it generates, but it's a huge business in terms of global reach and influence. My perception is that you want to unfairly take advantage of my place of business by not abiding by policies you and I have discussed offline.

Qzina is a multi-million dollar business and I have a policy on TheChocolateLife that businesses that are in the business of selling products and services to confectioners and chocolate makers have to pay to promote them. We discussed this last summer in Washington, DC when we met during the Fancy Food Show.

You are right, I did delete several posts where you promoted the Pomati tempering machines you are now representing. BUT - I did it BEFORE I had a relationship with FBM. I deleted the posts because the content was inappropriate in the context of the original poster's question. I believe that I wrote you an e-mail at the time, explaining why.

You will see that I am NOT "censoring" Mr Bauwerarts' responses because he is actually an employee of Selmi and is responding to questions about Selmi machines. The same is true for responses from Brian Donaghy, who used to be employed by Tomric, the US dealer for Selmi.

You will notice, if you care to look, that there have been several recent discussions about ChocoMa and Perfect tempering and enrobing machines. You will also notice that I have featured ALL of the Qzina Institute classes and events at your new school ... all the way forward to October. (I also do this for BAKON.)

What I object to, Richard, is your perception that I owe you anything . You are attempting to reach the members of my community to sell them products and services. It is my policy to ask companies like Qzina to pay me a very modest amount for granting access. I do this so I don't have to clutter up the site with advertising banners that are irrelevant and intrusive.

I have no objections if you respond to direct questions about Pomati machines. I have no objections if you supply answers to technical questions about other tempering machines and say how Pomati does things differently. In other words, I have no objections if what you post is relevant and adds value to the discussion at hand. I do object if you see your response primarily as an opportunity to sell - or cross-sell - something.

If you want to promote Pomati or any other brand(s) Qzina represents then I respectfully request that you comply with my commercial policies. You can promote any and all Qzinaproducts - in the Classifieds. Classified ads cost $10 each or $100/year for up to 1 post per week. Or you can take out a Member Marketplace ad and/or Sponsor a group . You can also work with me to provide things of value to ChocolateLife members that compensate me via success fees. I would have no problem if you and I organized a series of classes in Irvine, we jointly promoted them, and I was compensated to give the classes. We talked about this specifically last summer, but I didn't pursue it because you wanted me to assume 100% of the costs and risk for promoting "my" events at your school (ignoring the fact that I would be promoting your school at the same time).

It's clear that you want to reach ChocolateLife members because you recognize that the community is a valuable one that's very highly focused and contains a large number of potential customers. What I want to be equally clear about is that I have worked very hard over the past four years growing TheChocolateLife to its current position and scope, and over the prior seven years on chocophile.com and on my writing and promoting my book, Discover Chocolate . Qzina is a business that you have worked very hard to grow. I know, from talking with you directly, that you are very careful not to let other people and companies "take advantage" of the hard work you've done without your being compensated appropriately.

All I ask is that you think of TheChocolateLife - and me - in the same light. I cannot, and will not, allow you to take advantage of TheChocolateLife to grow your business without directly recognizing - in monetary terms - the value of my business and my expertise, experience, and network, personally. And I object to your characterization of me publicly and without any notice as being a really cheap shot.

Membership in the community is free and voluntary. If you don't want to play by the house rules, you are free to not participate in the community.

:: Clay

PS.For your information, I do list the companies I have financial relationships with right on the home page of TheChocolateLife immediately under the Groups section at the top. It may not have been obvious enough, so I edited it to make it more obvious.

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Devika,

Would it be possible to send me again the mail to t.bauweraerts@selmi-group.it. We have sometimes the problem that mails get into our spam account frequently.

Sorry for the inconvenience caused.

Tom

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

I have lots of machines to offer but Clay just keeps deleting my posts every time I mention it. We sell melters, wheel machines, and Pomati machines, but no commission to clay so I guess nobody here will ever know. Clay, you are clearly controlling content to hour own benefit not the benefit of the membership. At least be up front about it.

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Tom

I have been trying to contact selmi on the email on its website as well sent an email to your id few months ago but got no reply. I am looking to find if you have distributors in India ? my email id is devika.kandhari@gmail.com

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Tom:

If you take a close look, you'll see that I actually refer THREE companies' temperers, melters - Selmi, Chocovision, and Bakon, and have commission relationships with all three (Selmi through Tomric in the US). I have referred the sale of a Plus in 2011 and have, when the situation arises, directly notified Tomric of technical questions about Selmi equipment they might want to answer.

I currently do not have a relationship with FBM, though we are working in that direction.

Each of these companies offers products at different price points and capabilities.You will see that I represent both Irinox and Desmon. Both offer similar products, but again, at different price points and capabilities.

I try to be as aware of the technical competitive differences as I can; if I make a mistake in how I represent something it is from imperfect knowledge, not a preference of one brand over another. I try to take into account, as best I can, what someone's needs are and make the best recommendation I can. I would be more than happy for Selmi to bring me to the factory in Italy to get up to the minute training on your products so that I can speak about them from a position of first-hand knowledge.

For nearly four years, now, I have chosen to keep TheChocolateLife virtually free from advertising. I do offer advertising, sponsorship, and referral programs that make sense for the communityit somehow has to be related to chocolate. That's how I earn the money to keep TheChocolateLife operating; paying for the direct, hard costs of keeping the site and community open, operating, alive, vibrant, and growing and not a whole lot more.

I am always open to comments about where my product and technical knowledge is imperfect. In this way I can grow - and the community can grow as well.

:: Clay

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Dear All,

I notice that Clay has become a reseller for certain machines. A pity because I thought that the creator of 'The Chocolate Life' (which is great) should not take any sides and should only advise correctly on machinery. We invite you to learn about the difference between FBM and Selmi. We invite you in our factory to come and have a look to our machinery that we make. You can also visit our website on www.selmi-group.it where we recently added some videos on other machinery that we make. OUr standard range has always been 4 types of tempering machinery and now we have the EX models. With these models you can was the archimedian screw completely because you can easily take it out. Also the other parts can be washed completely, so no chocolate stays in the system.

If you see a system of removable screw, please ask the seller to do a demonstration on this how easy it is. It is easy to make a removable screw, but with some other brands you need to be a technician to put it back.

I understand that sometimes people do not believe me, because I am the export responsable of the Selmi factory, but I ask them always before to buy, to test first all the features of the machinery very well.

The purchase of machinery in the chocolate business is very important and we are very well aware of this. We are making a lot of tempering machines yearly and we have in the US a great reseller that can give the service after sales locally and they also offer training sessions on the Selmi equipment.

I also want to make the people aware about the small machinery and the enrobing belt. How many chocolates you cover with an enrobing belt on a tempering machine of 7 or 8 kgs and another question is the space where the chocolates are covered and the time before they go on a belt is really short. where is the excess chocolate going in this short period. We think for this investment it's better to work by hand and safe money for a machine that helps you to earn money.

check it out and let me know if you have any further questions.

Regards

Tom Bauweraerts (t.bauweraerts@selmi-group.it)

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

The machine is set for 220VAC 3-phase 50 Hz. It is possible to kit the units at the factory a 220VAC 60 Hz single-phase motor or to use a static phase inverter that you purchase on your own. The price, ex-factory is 9700 Euros, including the enrobing belt, which is 180mm wide. Crating (100 Euros) and shipping (depends on destination and method) are extra.

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

I believe the FBM machines also have removable/reversible augurs to make them easy to clean.

Depending on your production volumes, FBM also has a small tabletop machine (the Aura) that is inexpensive enough to be dedicated to white chocolate production. It has a 4kg work bowl and 10kg/hr throughput and offers continuous as opposed to batch operation and has an integrated vibration table.

The next FBM machine up offers the same throughput as a Color EX, but is less expensive while offering the removable/reversible augur and three-zone temperature control instead of the two zones in a Selmi, offering more control over crystallization.

I can offer discounts on FBM machines to ChocolateLife members - maybe enough to make it possible for you to purchase both machines for close to the same price as one Selmi Color EX.

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Matt,

Although I don't know the color ex (we have the selmi one system, the smallest). I definitely would buy a machine that can be opened and cleaned, and the Color Ex is such a system. We need to flush the machine and cocoa butter doesn't work because the pump doesn't pump pure butter, it is too liquid. So you'll loose the first 1-2 kg while changing chocolate. This is quite inefficient and I would wish we had bought the one with the removable srew. From the reseller I understood that it's quite simple to remove and clean it. For the rest the Selmi works excellent I must say, but perhaps others do as well.

Best regards,

Rodney Nikkels

Chocolatemakers, Amsterdam,

The Netherlands

Selmi tempering machine question

Posted in: Tech Help, Tips, Tricks, Techniques

Hello everyone,

Sorry if this has been covered before but I couldn't find the answer.

I'm currently looking to buy atempering machine for my startup. I live in SouthKorea and have access toSelmi,Gami, FBMbrand continuous tempering machines.

I need to change between white/dark/milk chocolates on a daily basis and prefer this process to be as conventient as possible. l'd alsoprefer to buy only 1 machineto save on costs. The COLOR EX model has caught my interest since its advertised with a removable screw for cleaning? I've contacted some other brands and they told me I'd have to clean the machine and flush it with cocoa butter to change from milk -> white, etc.

I'd like to know how easy it is to change chocolates with the COLOR EX model. How long does it take? is some chocolate wasted? What are the steps involved.

Any help would be appreciated, thank you

updated by @Matt C: 04/11/25 09:27:36

Caramel recipes and chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have tried both methods and there are great recipes for both. I currently use the method that requires you to add all the ingredients (including the cream) at once. I find that you get a more complex flavor with deep dairy notes. Mark explains it really well. The method I use requires a lot more stirring as milk proteins will burn if not stirred frequently. Good luck!

Caramel recipes and chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Caramelization of sugar and of milk are two completely different things. Caramelization of sugar is a breakdown of the sugars, producing several new compounds that produce the brown color and it's flavor. With milk it's a Malliard reaction between the milk proteins and the reducing sugars (glucose, lactose, maltose..... but not sucrose). With milk the flavor and color are controlled by time, temperature, and pH. So even if you cook to the same temperature, but one batch taking longer than the other will give two different color/flavored caramels. Even changes in the water you use can make changes (pH, hardness...)

As far as recipes, there are hundreds. It's all a matter of what you want in color, flavor, and texture. Milk caramels are usually not colored by caramelized sugars as the temperature doesn't get high enough. Sugar will start caramelizing over 300F and developing a nice flavor about 345F. Much over that you start forming compounds (HMF) that give strong bitter notes.

Caramel recipes and chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I've been researching recipes for caramels for different chocolates and have been puzzled by an apparent difference in culinary opinions. I know the addition of dairy results in a creamier caramel, but some insist on adding it at the beginning of the cook, and others insist on adding it after caramelization of the sugar. It shouldn't affect the texture, should it? The cream still caramelizes whether it's with or after the sugar caramelizes, so I don't see any tasting difference. Really it comes down to stirring and time management from what I can see. To be honest, I haven't taken the exact recipe and made that single change to find out for myself - I'll report if I get it done this weekend - but I was wondering if any Chocolatelife people had their own theories/preferences.I would appreciate any ideas/opinions/data/speculation, etc....

updated by @Roberta Landgren: 04/11/25 09:27:36

Tempering Frustrations

Posted in: Tech Help, Tips, Tricks, Techniques

I would also like to suggest that you check the accuracy of the thermocouple on your machine. Put a thermometer beside it as it goes through its cycles. With the exception of humidity (or the lack thereof) making the chocolate thicker or thinner, cocoa butter more or less follows the same non negotiable rules every time. Equipment does fail, so if you're having trouble one day and not the next, I would look at the tempering machine.

Cheers.

Brad

Tempering Frustrations

Posted in: Tech Help, Tips, Tricks, Techniques

After completely starting over after washing out the machine and melting new chocolate, the temper today was perfect. Still not completely sure what happened, but it's solved for now.

Is it possible for bulk chocolate (like you buy from the supplier) to absorb moisture and that is what affects the temper?