Forum Activity for @Mark Gerrits

Hi Nick,

could you pls send me an email to mark@obolochocolate.cl to discuss further.

 Thanks,

Mark

It is still available. 

Thanks,

Nick

For Sale:

4x8 Three roll mill, water cooled rolls, handwheel adjustments,complete with guides, apron,and motor, on unitized stand.

Electric: 3/60/230-460 volt

The machine has just been refurbished and is in perfect working condition.

Price: $3,500

Unit is located on Long Island, NY

Email contactus@eatingevolved.com if interested!

 Roll Mill.jpg - 189KB

Hi Chris,

Hello from Choco Rush! I realize this post is over a year old, but I wanted to introduce myself. I love Arriba bars, but more so I am interested in taking a trip to Ecuador to visit and perhaps stay at some cacao farms to deepen my understanding of chocolate.

Could you offer me some advice with regards to touring and travel to Ecuador? You can reach me at pashmina [at] chocorush.co

Thank you.

Hi Peter,

Thanks for your reply.

I am using an Infrared thermometer.

I seem to be following your steps exactly ... except,

1) I am using mini couverture chocolate chips (so I am not crushing the chocolate in your step 2).
2) I am tempering 500g at a time ... but the ratio I am using is the same.
3) You seem to be ignoring the tempering curve on the packaging of the chocolate, which says to go at: 45 degrees, 26 degrees, 29 degrees. I have only, so far, tempered my chocolate following this curve. Yours seems to be a shortcut (which I have noted on some videos too!); 45 degrees, 29 degrees. I can get it to 29 degrees by stirring like a madman, no problems, and I find the viscosity at this stage to be ideal for molding. But would the chocolate be "tempered" this way? My problem arises when I put the chocolate (at 29 degrees) in the fridge to cool it down to 26 degrees. Here it becomes a little thick ... I'm thinking now, maybe from the moisture of the fridge?

Thanks for the extra hints! :D Will have to go at it again tomorrow! :3

Hi,

I think that you are fighting with physics and this is a fight you will always loose regardless of what youtube videos show...

Good news is your first step almost makes sense so lets start there again.

1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.

2. Crush or grate the 200g part and keep at 25C.

3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).

4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.

5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).

6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.

Extra hints.

Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.

All unused chocolate can be melted again and reused (it will be untempered).

Hi, yes it is still available. 

If you email me a shipping address, I'll find out what it will cost to ship. 

Thanks,

Tom Mickln

tmicklin@gmail.com

 If your machine is still available, please let me know. Thank you.

Glenn

604-263-9878

Hi,

So, I have tried tempering (still new at this). I'm working with Michel Cluizel's 1Kg couverture chocolate. It has tempering guidelines on the package. 

I heat the milk chocolate in microwave, raising slowly the temperature to 45degrees (as indicated). I then add some more unmelted couverture chocolate (seeding), and stir continuously till temperature drops down. Generally, I cannot get it lower than 29 degrees celsius, since I live in a warm country, so I put it in the fridge, and constantly take it out and stir it ... till temperature drops to the suggested 26 degrees celsius. At this stage, I find that the chocolate starts to become more viscuous. The curve requires the temperature to raise to 29 degrees, so I put it back in the microwave and give it short bursts. I start to put the chocolate in the mold, however, my problem is that I find it is a little too thick to work with. Q1) Is this a problem caused because I put the chocolate in the fridge to cool it down to the suggested 26 degrees? 

So, I have filled the mold with the tempered chocolate, and after releasing the chocolate from the mold, they look very shiny, but obviously, they are little chocolate cubes now, as I had trouble making shells. 

I had seen a video somewhere of someone who heats the chocolate to 45degrees, cools it down to 29degrees, and starts working with it. Q2) Is tempering achieved like this? My chocolate doesn't get as runny as say, the Jacques Torres videos on YouTube.

Q3) With excess tempered chocolate, what do you do? Do you put it in the fridge and re-temper when needed? Can I just melt the tempered chocolate and work with it or do I need to start from step 1?

Thanks for you help.

Is this this available? I'm interested.

Hi.  is the Sav Bros 50lb tempering machine still available? thanks.

Thanks for sharing Gap! The November class is full; but, I will keep it in mind for the next workshop.

Tony 

Jean-Marie Auboine runs good panning workshops (depending on your budget)

https://www.jmauboinechocolates.com/index.php?route=information/information&information_id=10

Thanks Larry, I've just read the material (Good stuff to Start). I've also ordered samples as well and will share results once done.

Tony

I would be very interested in more details on how you make these meltaways.  Is there any difficulty with them once they sit in the shell for a while (such as leaking)?  I'm also curious as to what type of coconut oil you use.  I bought "unrefined, cold-pressed."  It is quite good but has a strong taste of coconut.  This is fine for fillings that I want to have a coconut flavor, but meltaways can also have other flavors, such as mint, and there is, I understand, a "deodorized" coconut oil, but I don't know exactly what to look for.

Thanks for any help.

Tony,

here's a link to a TheChocolateLife discussion with a wealth of technique information.

You've probably already seen it, but I wanted to share it anyway.

In this discussion Jim Greenberg suggested using centerchem.com to acquire polishes etc. I just requested samples from them and am looking foward to playing. I just picked up a Kitchen Aid panning drum and while it is itty bity, it will be good enough to learn on.

Thanks,

Larry

Hello Experts,

I've purchased recently a Twirlo Coating Machine with both SS & Copper kettles 7 Litter each (I have also and Sprayer head connected via heated hose from my Savage tank). I would like to coat Nuts and Coffee beans and possibly at a later stage dried fruits, caramels, marzipans, and Jordan Almonds. Any advice where to start (I need a jumpstart on techniques), do you know any supplier(s) in the US where I can buy quality ingredients?

Many thanks and looking forward to hearing from you!

Tony 

Looks really great! I bet it tastes really good as well.

And sea salt with caramel that sounds interesting

I have one and it is good indeed!

Hi all,

We're looking to purchase a Selmi One or similar automatic tempering machine. Please provide contact info if you are looking to sell. We're located in VA, USA.

Cheers!

ab

With pictures. Better!

 Tempering.JPG.jpg - 416KB

I am wondering how one formulates and processes a shelf stable chocolate liqueur. The creamy varieties that are used for dessert drinks are especially mysterious to me. How does one preserve the dairy products in the liqueur? How do things stay emulsified? Does anyone know?

Thanks!!

Daniel

Very late and this is the whole story of making the chocolate. But it include the winnower in action.

Miracle cacao02

Bye,

I'm doing their Chocolatier class. Its very thorough, and you get a ton out of it, if you spend the time and do the work/practice. You only get out of it as much as you're willing to put into it. Its called a part-time intensive, but its heavy on the intensive part! I've fortunately got time to work at it daily, so I'm getting a lot of great experience and a ton of practice.

Hi there,

I am wondering in what form do you add sorbitol to ganache. I purchased sorbitol in powder form. Should I add that straight to the cream mixture for my ganache? Or should I create a sorbitol solution? If a solution is necessary, how much water should I add? Thanks for your input!

Daniel

Guittard Organic Bittersweet Wafers – 66% Cacao 38% fat content.

25lb cases.

Great chocolate.  Tempers well and tastes great.  Use it in a variety of projets.

Have approx 30 cases remaining.

$150/case

It is difficult not knowing your formulas and methods. If you are mixing at too low a temp, it can break, or if your ratios are off. In general, if I have a ganache that breaks, or looks like it might, I just stream some water into it as I am mixing. This will  smooth it out. I'm sure it has to do with water in fat, or fat in water emulsions.

I did the Chocolatier class with them. I did like it, but the lack of hands on one on one experience was sometimes frustrating. Especially when you are trying to temper chocolate for the first time on your own. You never have the immediate satisfaction of someone saying, yes that's tempered or no this is what you did wrong. On the other hand, I learned a lot about the beans/plantations, ingredients, industry... It was very useful as an introduction. I really wish that they had more videos and photography to guide you and that they offered a weekly class Skype meeting with the teachers or something similar. They say that many people in the world that take their classes don't have an internet connection that is good enough, but it would be great to offer the option.

I'm really interested in the bean to bar class. Based on my experience, I'm curious how much the bean to bar course would cover in terms of hands on bean to bar making. Can someone really take that class and begin a bean to bar business or is it more of an educational course about the movement?

I really don't regret taking the course it opened my eyes up to a whole new world of chocolate that is not just the confectionary part.

Do you have an especific method?

Thanks!

Clay, the cooling tunnel that I am in need of would measure 12 inches in width and 24 feet in length, but can be a bit longer or shorter in length depending on what is available.  I also need a pre-bottomer that is 12 inches in width.  I do have an enrober w tempering unit.

I need to purchease these used.

Please let me know if you or anyone can help.  Delivery to the US.

Thanks so much!

There are a lot of factors, such as your method, temperatures and ratios. It sounds conterintuitive, but adding water will usually bring it back.

Does anyone know how to mend a split ganache?

Tryed to do a dark chocolate lemon ganache and it was totally ruinned.. Read somewhere that it could be caused by adding the chocolate to the cream and not the other way around... Could that be it?

I have been making dairy-free chocolates for a few years now.  I've experimented with canned coconut milk (and coconut cream), coconut oil and other nondairy milks for making ganaches.  I haven't noticed any difference in shelf life from when I made dairy ganaches to now using canned coconut milk and/or coconut oil.  I've always considered the shelf life to be about a month.  You need to consider the water content of whatever nondairy substitute you are using to help you think about the shelf life.  The higher the water content (water activity), the shorter the shelf life.  I have not used agave as a sweetener, but I'm wondering if you can think of it like glucose which can actually stabilize your product and extend its shelf life.  I found this website with specific information about agave being used as a stabilizer.  Go to: http://www.international-organics.com/info-files/Intl_Organics_Organic_Agave_Info.pdf

Hope you find success with your dairy-free chocolates. 

EZtemper got a little write up in the Hot Chocolate section of Dessert Professional this month.

(Source:  Dessert Professional  Aug/Sept 2015 page 112)

Hi Tracey

If this is still available can you contact me at: guppyschocolates@gmail.com

Peter

Good morning,

we are located in Las Vegas with 8,000sqf facility including Bean to Bar manufactoring.

please don't hesitate to contact us at 702-222-0535 or jma@jmauboinechocolates.com

we can create and design the products you need on a complete separate line use for our bean to bar organic chocolate only.

looking forward to talk to you soon.

Jean-Marie Auboine

Melanie -

I need to ask some questions for clarity. 

You need tunnels that are 12 inches or 24 inches wide, correct? Or 12 inches wide and 24 feet long? Also you are looking for used? You have the tempering machine(s) and enrober(s) already? 

And this is for delivery in the US?

Thanks in advance,
:: Clay

I am in need of cooling tunnels 12' wide and 24' or so, and a pre-bottomer, same width.  Also in need of cooling table, depositor, and caramel kettle.  Please let me know if you would like to part with yours.

I am making a dairy free ganache, replacing the cream with coconut cream and the butter with coconut oil. Will this make my ganache have a shorter shelf life? Any idea of what the shelf life will be? Also, I'm using agave syrup as my sweetner- will this alter the shelf life since it is a wet sugar, so in turn adding more liquid to teh recipe?

Thanks!

I'll be doing tests tomorrow with the coconut cream and let you know. At the moment, the recipe is only cocoa with coconut milk and agave syrup. It definitely has a melt away mouth feel and I believe that if we can get a bit more strenght from the coconut cream, then we can have something that won't collapse or melt as easily, but still keep the texture in our mouths. Got my fingers crossed!

Would the ratios of chocolate to coconut oil be the same as chocolate to cream to achieve a meltaway?  I currenly pipe my meltaways into a shell and they are very popular, but I'd like to try some that are not shelled.  I don't know how to get that meltaway texture without it being too soft.