Forum Activity for @Peter3

If I understand correctly the research viscosity reduction is achieved by "aggregating" solid particles to improve "packing rate".

In chocolate manufacturing in some situations* it may be beneficial to be able to produce and use chocolate with lower fat content and suitable viscosity.

* Reducing cocoa butter content can reduce the cost of raw materials used to make chocolate. This reduction will not always reduce total cost of manufacturing and for people making fine chocolates this may be a wrong idea in general.

The main issue I see with using this technology in chocolate manufacturing is that "correct viscosity" is required at use stage where we pour tempered chocolate into moulds, use it to enrobe or coat products. At this stage chocolate contains not only cocoa, sugar and milk solids but also a certain amount of cocoa butter crystals which need to be uniformly dispersed in the mass and not "aggregated" in any way.

Unlike pumping crude oil the cost of pumping chocolate is almost negligible part of the whole manufacturing process.

I would guess that this technology may be more suitable for low cost compound manufacturing where reduction of fat content can help with cost reduction and some compounds are used without tempering.  

Let me see if I got you : you added grinded coconut sugar to a chocolate mixture in the grinder and the whole thing started to thincken.

By reduce the viscosity do you mean to make a more fluid chocolate?

Hi, my name is André and I'm looking for building my own chocolate brand in the bean-to-bar business at my city, Rio de Janeiro. I'm currently studing the whole process before step into this adventure

I'm having problems with caramel too. I'll try this out. Thank you!

Gonna visit your blog regularly. Thanks for sharing!

Sounds delish! I'll have my wife try this out. Thank you!

Hi

Can you please send the price info and sampling delivery options to aselek777@gmail.com

Thanks

Asel

Hi, can you please send me the price and more info to aselek777@gmail.com thanks 

Hi, can you please send me the price and more info to aselek777@gmail.com

thanks

I cut my caramels with a "cheese knife" (Dexter brand). It's a long straight knife with handles at each end, and cost about $25. I mark off the edges of my caramels with a ruler and small knife, and use the cheese knife to cut it into pieces. It works great even with caramels that have lots of crunchy inclusions. All the best!

A professor at Temple University recently discovered a technology that helps reduce the viscosity of chocolate by applying an electric-field to the suspension. It can be thought of as running chocolate through an electric sieve.  I work at a technology development and commercialization company that has full license to develop and use this device.

I was conducting some market research to see if this technology would be of interest to chocolate makers and why/why not. I would be extremely grateful if some of you could share your thoughts with me on this matter.

Thanks.

Also you can read Professor Tao's paper here: 
www.researchgate.net/publication/228987085_Reducing_the_Viscosity_of_Crude_Oil_by_Pulsed_Electric_or_Magnetic_Field

Or a more condensed version here: 
www.npr.org/sections/thesalt/2016/06/25/482538542/with-a-zap-scientists-create-low-fat-chocolate

2 humidity controlled display cases with connecting point of sale desk. Purchased new in 2013 for $7,306. Asking $3,650 for both displays. Can be purchased individually for $1,800 each. Each display 24” depth, 48” length and 48” height. Store logo is removable.

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2 display cases. Each one contains 24 gravity bins and 6 scoop bins. Purchased new in 2013 for $14,619.28. Asking $7,300. Can be purchased separately for $3,650 each. Dimensions are 2’ depth, 4’ length and 6’ height.

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Thanks for that tip. I have gotten in touch with FormTight, and so far the experience has been encouraging. We haven't yet gotten to the question of cost. Your order of 10K is a little scary, as I wouldn't live long enough to use that many trays. I'll see if the cost of a few thousand is beyond my reach.

Hello Julie,

I am an U.S. Citizen that married a Ghanaian woman over FIVE (5) plus years ago, so i have been living here with her before we gotten married. We both fell in love with CHOCOLATE & We just purchased a SMALL COCOA FARM here in Ghana. we have over TEN THOUSAND (10,000) TRESS at present.

Ghana ONLY EXPORTS TWO (2) products & these TWO (2) items are HIGHLY REGULATED!! #1) GOLD #2) RAW COCOA BEANS!! In fact the ONLY people/Group that the FARMER can legally sell their COCOA BEANS to ate the GHANA COCOA BOARD (CocoBod) or its Licensed Agents at a FIXED price determined by the Government. The ONLY EXCEPTION to these LAWS are if you PROCESS the COCOA BEANS here in GHANA!!!

So we invested my LIFE'S savings into all of the equipment needed to PROCESS approx ONE HUNDRED FIFTY (150 KG) Kilograms Per Hour. Our Mid Crop Harvest was just completed by mid May, 2017. This was our FIRST (1st) Harvest. We have already Fermented & Sun Dried our Quality Ghana on Bamboo Mats for over TWO (2) weeks with a SIX (6) day fermentation. We have over FORTY (40) SIXTY FIVE (65 KG) Kilogram Bags of Quality Cocoa Beans!! In order to QUALIFY as PROCESSING under Ghana laws to EXPORT. We MUST at the very least ROAST our COCOA BEANS!!

 We are waiting for our last FIVE (5) more pieces of equipment to arrive at port before we can be up & running!!. We have just Finalized our LOGO & our Web Site is currently parked. GHANA GOURMET CHOCOLATE & our WEB SITE ADDRESS IS. WWW.GHANAGOURMETCHOCOLATE.COM Everything should be up & running & starting business for the 15th July, 2017.

We are in the process of starting the CERTIFICATION for ORGANIC COCOA FARMING & PROCESSING & JOINING Sustainability Association!! But as you know with the conversion to ORGANIC CERTIFICATION it is a THREE (3) year process.

We would be very happy to do business with you. If this sounds like something you would be interested in then please contact me. This is the list of COCOA PRODUCTS that we plan on selling both local & exporting!!

#1) ROASTED GHANA COCOA BEANS

#2) NIBBS

#3) COCOA PASTE / CHOCOLATE LIQUOR

#4) COCOA BUTTER

#5) COCOA POWDER CAKE (GROUNDED INTO FINE POWDER 100 MESH)

#6) CHOCOLATES (DARK, MILK & WHITE CHOCOLATES)

All of our COCOA BEANS ARE ONLY GHANA TOP QUALITY BEANS. I have also purchased SEVERAL OPTIONS on the PURCHASE of THREE (3) more existing COCOA FARMS with another ONE HUNDRED THIRTY (130 ) ACRES of TEN (10) to FIFTEEN (15) year old COCOA TRESS. 

I hope to hear from you soon.

Respectfully,

Eric K. Meredith

I would love to buy the other set of 5.  I'm headed out of town today and will return on Wednesday next week.  970.947.1099 if you want to call me on Wednesday next week.

The last trays I had custom molded I ordered from FormTight, Inc. in Denver Colorado.  Easy to work with and they did a great job for me.  Phone is 303-922-5563.  I ordered 10K for a better price but if I remember right they would do less just the cost was more.

hallo Guus,
wat is de prijs? je kan me mailen op emile (at) zartpralinen punt at

Hello. Newbie question. I recently converted my meltaway recipe to using organic chocolate couvertures. So, instead of 58% cacao mass, now it has 71% cacao mass. What do I do to balance the flavour? I can only get my hands on 71% dark couverture or 38.8% milk couverture. I wonder if I mix the dark & milk chocolate couverture to find the balance, would it work? I understand that it will taste creamier because of the milk in the milk chocolate couverture. I tried to add sugar to the recipe but the sugar wouldn't melt in the fat. What else can I do? Please help.

The boxes are all sold.  Thank you!

I am looking for a company that will make custom trays for chocolates. I know there are lots of manufacturers of such items, but all I have contacted so far (those who bothered to reply) have very high minimums. Is it a fool's search to look for someone who will make 2000-3000 such trays?

Hi Julie, 

Interested in your display cases, are all of them refrigerated?

Do you have specs and pictures for the 5 and 6 foot cases?

Where in Indiana are you located? Are you willing to ship or are they for pick-up only?

Thanks!

Carley

Animas Chocolate Company

Finally had time to take some pictures and video  

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Hi! Please send me photo at battviacheslav@gmail.com and cost. Thank you

Hi. Send me please your price and possible options for delivery to Europe 25 kg beans for tests. Thank you for attention. Aleks.

Hi there,

I was hoping to get some advise from you experienced chocolatiers. We are in the process of moving our commercial production into a 1700 sft warehouse that we are currently building out. I haven't quite figured out what to do about storing unpackaged/open chocolates. We currently have a walk in fridge with a freezer attached that broke a while ago and I turned that room into our cool storage as it is the perfect temperature.

As of now, after we are done with production we typically put all unpackaged chocolates on sheet pans in a speed rack and store that in the "freezer". When we come back the next day, we take the speed rack out and continue packaging.

We are in a hotter climate so leaving them out overnight, especially in the summertime is not an option

I am really curious how other chocolatiers have their storage figured out. Do you have a cool room? Do you have a walk in with a dehumidifier? Do you have both? 

Thank you so much!

Bella

Hello everyone, 

For anyone who is interested in starting bean to bar chocolate making I have two Santha 20 Melangeurs for sale. Both have been cleaned with sugar and I have made 1 batch of chocolade with them. The melangeurs come with speed controller. I am located in The Netherlands. 

I have a Hilliards and I love it!

I was about to order a bottle for myself from Glarus. Shipping was $24 :/  I understand the Heat Safe Guarantee is mandatory for transfer sheets but not so much for the colored cocoa butters.

Please let us know about the differences! If you talk to Kurt again soon, please ask him about a cheaper shipping option for the cocoa butter colors.

Thanks!

Josh

Looking to buy a used vibrating table/machine. Anyone have an extra or know where to get a good deal?

I went ahead and contacted Glarus Gourmet (as mentioned above) and had a reply from Kurt. He says that if I am tasting titanium dioxide in white cocoa butter, I am using too much. The problem is that it takes quite a bit to provide a backing for other colors or to keep dark chocolate from showing through. He is going to send me a sample of his white cocoa butter, and I can post here whether the taste is different from Chef Rubber's. More promisingly, he said there is a white c.b. substitute out there, and he is going to get more information on that. To be continued....

hello and welcome

Welcome .. Looking forward to your contributions

have fun 

Hi an welcome to the forum. Good to hear you here

Hi Leona, Welcome to the forum. hehe nice quote I believe too 

I completely agree with you about the offputting taste of white cocoa butter. I hate using it but need to if I want some colors (such as red) to show up when applied to dark chocolate shells. I am not sure what constraints you are under to produce a white product, but you might not be satisfied with the ivory tint of white chocolate (even though that is a great possible option, as noted earlier in the thread).

This past weekend I was at a chocolate workshop in Las Vegas and met Kurt Knobel, the owner of Glarus Gourmet, which does business online as chocotransfersheets.com . He makes colored cocoa butters (he used to make the product for a major producer before going out on his own) and seemed genuinely interested in getting customer input and suggestions on his products. You might give him a call (707-748-5658). If you do contact him, it would be very helpful if you posted here and let others (especially me!) know what you find out.

Curved glass display - imported from Italy and made specifically for gelato. Used 3 summer seasons. Originally $10,000 asking $4500. Located in Indianapolis, Indiana area

jkbole@gmail.com

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I have a 4 foot, 5 foot and 6 foot display cases for sale. Cold Core 3 and 5 years old - Curved glass, temperature and humidity controlled. Curved glass fronts and Walnut formica. 

Asking $1000, $2200 and $2500 respectively. 

Pictured is the 4 foot case - others are same except for lengths. 

jkbole@gmail.com 

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Thanks for clarifying. I'll give that a try with pineapple purée, which scorches easily if added at the beginning of the process.