Forum Activity for @Dallas

HI Lesley,

Is this still available? Mind if I give you a ring later today, to discuss?

Dallas

Thanks all.  I tested my know-how again using good, solid molds from Tomric (my own family's company had just one tray of three different shapes). Anyway, every single mold fell out beautifully.

@Mark-allan, maybe Fat Daddio was not what we got then.  I know that is a name I've seen around.  In any case, I do believe now that what i have been provided is crappy tools, and they are just going to have to spend the extra money if they want good molds and fewer losses of product.

Thanks again!

Yep - I use the same as Sebastian mentions. As per here:

http://www.savourschool.com.au/equipment/frames/products.aspx

Very easy to make/have made. Mine are 3mm high and in a variety of dimensions, depending on how much ganache I am making. I can customise my recipe sizes to the frame dimensions I want - eg., 1000g of ganache fills 3 medium frames.

I put the frames on a silpat mat (which is on a tray) and stick multiple stacked frames together with chocolate. When the ganache has set, apply over-tempered chocolate to the top to create a foot, cover with baking paper and a tray, flip it over and peel off the silpat. Run a knife down the edge of the frame and remove the frame and you're ready to cut your slab and enrobe.

I got a series of 1/4" thick 24x24" plastic 'sheets' (squares), and cut out the inside of them until they looked like picture frames.  Having multiples of them allows for them to be stacked so i can vary my thickness (each layer i add = 1/4" thicker ganache).  Stack 'em up, pour the ganache, let it solidify, run a knife around the edges, and lift it up and cut.

Easy to clean, small footprint, inexpensive to build/replace.

Hi folks!

I am looking for a more efficient way to make slabbed ganache.

This is how i make it now: I have 2 long stainless steel bars, between these bars i put the ganache and spread it even with a plastic board (see attached picture). I use my fingers to prevent the ganache from running over the side of the bars.

Next day i bottom them, turn over and cut em with the guitar.

In detail I am looking for

-) a better scrapper to spread the ganache (like in the video below)

-) something more flexible than the stainless steel bars (they bend over time and i cant use them anymore and they are unhandy to store)

-) a alternative to the baking parchment, something i can use more than once (silpat doesnt work well for ganache)

A while ago I found this video on the internet. (Le Caramel et le Chocolat Henri Le Roux ) At minute 02:00 you can see how they slab the ganache.

Looking forward to some tips and tricks on how you slab ganache and what equipment you use.

Any help appreciated!

 regards, dd

addition: i uploaded a photo of my last slabbed ganache.

 IMG_20150922_191044.jpg - 1.7MB

Fat Daddio polycarbonate molds are what I use. I have bought other non polycarbonate molds and never use them. I'm sure other brands of polycarbonate are just as good. Polycarbonate is rigid, but you can whack them on the counter without breaking them. If the chocolate is tempered right, the bars/candies will fall right out after a chill. The more you use them, without washing them with soap, the easier the chocolates will be to remove. A trace of cocoa butter coats the mold after its first use, so the chocolates fall out even easier after subsequent uses.

molenkamp@home.nl

Hello,

I'd love to exchange with you. Could you give me your email address? I'll write to you when I am ready to exchange.

Best wishes

Mateusz

Hi there - I'm in North Seattle - near Northgate Mall. Would be happy to meet you somewhere between here and Renton. 

My email is tmicklin@gmail.com

contact me for my cell phone number. We can arrange to meet. 

I may even drop the price a bit since I wouldn't have to pack it for shipping  

Thanks

Tom 

Where are you in Seattle? I'm in Renton and interested.

Hi Nicole,

we are producing chocolate making mold, and  not sure it is useful to you. If you need, i can show you and help you solve the problem.

My skype is yoqtony, and email is cleopatra.tony@gmail.com.

Best regards

There is such a thing as crappy molds - don't know the Fat Dadio ones but I know some of the Italian molds I've purchased are much too light and do a piss poor job of molding.

Does anyone know of suppliers for marble tables/carts, the metal frames to pour fudge into on the table, paddles for working the fudge, etc.  

Hi All,
I have two Krebs Hotchoc chocolate sprayers that I'm selling for 375. These are brand new and work amazingly well in terms of texture. I'm located in the US. 

Hello Mateusz,

do you want to make an exchange of chocoalte wrappers?

I am a collector from The Netherlands.

Regards

If you are in the business of selling chocolate, products, or services, the way to promote your business to ChocolateLife members is through a member marketplace ad.

Got brand new in January 2014.  Paid $28,594 USD asking $18,000 USD obo

Everything is working in excellent conditon.  Enrober was used 8 times.  Down sizing because I am starting nursing school.

I live in Summerland BC Canada.  Border is 45 minutes away.

Converted to single phase by Selmi.

Is a work horse and I love it. Tank holds 24kg/52lbs

http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=4#specifiche   tempering machine pic

http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=3#specifiche    enrober

I can teach you how to use them if you have never used these machines before.  They are very user friendly.

I can't seem to get the pics to load here, I can send some out to you directly.

250-462-1576

250-494-3107

Lesley Vaisanen

I suspect the chocolate stained nut bag you mentioned! Apparently 25% is a good amount to get out with a hydralic press so we aren't doing too bad without one!

Kerry - what do you think would happen if you took the remaining nib mass (after you removed that first 25g or so of butter), put it into a fine-mesh nut bag (or something equivalent), placed it in a strainer over a bowl, and dropped a weight on it? Do you think you might squeeze out another 10%-20%? Or would you just end up with a chocolate-stained nut bag?

Hi all,  

I don't claim to be a chocolatier, just a candy maker, but I do a pretty good job.  I was hired by someone who decided to open a handmade candy business based on my skill and I get paid really well.  Because I'm not a chocolatier, I need help with a shell mold question.  The owner bought me some molds for our creams (I pipe them) from sellers on Amazon.  One brand was called, I think, Fat Daddio or something.  They didn't go to Tomric as I suggested, I imagine thinking they are saving a few dollars.  Anyway, the molds are no where near as heavy weight, and I'm not having a lot of success getting them out of the molds. 

Is there such thing as a crappy shell mold, or do I just stink at this?

Thanks

This years finals have been announced! And theres a lot of great chocolate on the list!

http://www.internationalchocolateawards.com/2015/10/world-final-winners-2015/

Love chocolate?

Get flawless, premium chocolate at www.Cacaozone.com

 Artic-Chi-Love-Text.jpg - 48KB

Absolutely! I'm not sure when I'll have time to get back to work on it, but I'm hoping to in the next few weeks. I'll let you know when it's ready.

Hey Daniel,

We use sorbitol in a few of our ganaches - we add powder directly into the cream, which dilutes it. 

Heather

Once you get it up and running i've love to come by and take a look at it if that's possible.  I'm not all that terribly far away i suspect.  Always fun to see operational stuff!

Very interesting! I will definitely look into this and see how I could best add it. My roaster will be relatively open, so building up pressure isn't going to be a problem. 

Lots of things you can do once you've got the ability to do that - industry uses it mainly to achieve better micro kills at lower temperatures/times (steaming it).  You can also use it to modify flavors (both removing and creating new flavors).  It opens up a level of control and flexability for formulation that you currently likely don't possess.   Depending on how you use it (ie if you end up using it in a fashion where you create a lot of steam), you may need a pressure relief valve so you don't inadvertantly build a bomb.

Thanks eg!

Sebastian: It would be pretty easy to do this. Would the idea be to produce steam? This is something I haven't looked into too much.

Ben - just a suggestion, you might want to consider giving yourself the ability to inject liquids into your roaster, perhaps by running a pipe inside your frame, and drilling spray holes.  The assembly is great to enable that.

Wow Ben, that roaster is impressive, and the conching machine too!

Askinosie is Kosher certified.

It's probably betweeh $1000 & $1200 at this point. I've got a little more to buy, but mostly it's just finding the time to finish the build.

looks fascinating man. what is the cost of the build?

I've got some photos of the build process up here: https://www.facebook.com/media/set/?set=a.950484961659148.1073741833.124491320925187&type=3

awesome. would love to see what the design/end product looks like. thanks man. appreciate your time.

Some roasters use perforated drums for more direct roasting, as opposed to heating the air and blowing it through through drum. I'm using a perforated drum for the roaster I'm building partly because it's a simpler design.

Im actually thinking of using one of Toper's roasters to roast the cocoa beans.  I guess the standard ones will obviously have the temp output /temp control. what would the reason be for a perforated drum?

Are you asking if the position of the flame will need to be adjusted, or if the output/intensity of the flame? If the output, then yes, you'll need to able to adjust this to control the temperature. If the position,my guess is that it would depend on the roaster, where the burner is, whether the flame is directly heating the drum vs. heating air that is blown through the drum, whether the drum is solid or perforated, etc. etc.

Thank you for the response. Will the flame level need to be adjusted.  According to roasters back here they had to adjust the roaster's flame levels.  Any thoughts?  

@honest-chocolate: I've been using a drum roaster for several years and haven't noticed any fat buildup. I'm roasting whole beans--maybe nibs would have this problem.

You'll at least need to have a low enough drum speed to not break the cacao, but adjustable drum speed isn't absolutely necessary. That being said, you can affect the roast through modifying the drum speed, so adjustable drum is preferable.

Stainless steel is not a necessity. I did a lot of research into drum material for a roaster I'm currently building and most of the roasters I looked into use a mild steel drum. Apparently, stainless does not transfer heat as well as mild steel.

To your last comment about roasting at a low temp, I'd modify that to say 'at a lower temp than coffee'. I do not subscribe to the 'always roast cacao low & slow' philosophy. It works well for some beans, but very poorly for others. With regards to a roaster, you're going to want as much temperature/energy input control as possible.

Can anyone recommend a high-end fine Kosher Couverture? I know that Callebaut has, but anyone else?

Thanks

Ruth

anyone used us roaster corp cocoa roasters?  They have dedicated 3kg cocoa roasters (modified coffee roasters) for about 15k.  Anyone know how they perform?