Forum Activity for @Ruth Atkinson Kendrick

At what pressure are you running?

Wow...

They tried selling me some too. I'm glad I didn't bite.

Hi Tom,

I Actually met with the group and bought some beans at the time you are talking about. there was a lot of excitement indeed!

I didn't have any problem getting the beans then.... only with Steve Brown who is a real nut! (not bean:)

The locals apparently pay a high price for those "cremated" beans!

As you say, "an opportunity to resurrect a countries cacao industry goes by." ....such a shame...

Best regards

thibault

I met David about a year ago when he came out to Australia(actually I think he is Sydney based, but originally from Samoa) with Steve Brown (exAdelaide boy but 20 years in Samoa)to promote and sell Samoan cacao. they seemed pretty legitiment, had stacks of cacao and RichardhadhisKoko Samoa product with him(essentially a Crio Bru type of thing).They looked the part.I believe you met with this group, Howard Frederick was with them in Melbourne I think. Imade somebars up from their beans and went with them to meet with Haigh's when they were here, as a consultant. Steve promised a lot but once the road trip was over, pretty much all communication was lost, they screwed over a local analytical chem place and they did promise to pay me for the bars I had made, but nothing. Steve did claim that the analytical chemistry thing was a 'miscommunication' and that paying me was dependant on obtaining some funding from the Samoan government. My take on it is that they didn't pick up enough contracts on the road trip, certainly not Haigh's,(which they took to the USA also, at least Howard did), the money ran out andno grants were forth coming. So that was the end of that. Samoan farmers go back to selling to who they can, doing poor post harvest practices, like washing beans after ferment, and cremating the cacao for the local market.......an opportunity to resurrect a countries cacao industry goes by.

That is my piece of the story anyway.

Hello Everyone!!

Thought I would share some issues I have had with a cocoa dealer called Richard david (actually a member of CL) from Samoa Or New zealand representing:

My PARADISE FOODS or PREMIUM COCOA ENTERPRISE.

Once the money was sent... no more news andcertainly no cocoa....and I am not the only one to have been ripped off by this fellow (Cravve from Queensland also) .

Must be more out there who have had bad experiences and would like to share names of dodgy dealers?

Cheers!

Hi, I wonder if anyone can help? We are a small start-up chocolate maker based in the UK. We're looking to source organic and fairtrade cocoa beans - but in small quantities to start with. Can anyone recommend a supplier that ships to the UK please?

Thanks Larry! I think to start, I will be purchasing a Rev X3210 and then in a year or two adding in the Hilliard Jumbo Hand Dipper with 6inch Enrobber. Right now, my store front (gourmet & specialty gift basket store) has over 500 different chocolates & candies that I purchase through about 20 different confectionery's nation wide. But to save on cost and overhead, I started dabbling in it and really found a love for it! Basically, I am thinking of hand dipping pretzels, strawberries, cherries, apples, s'mores, oreos, etc... creating nonpareils, truffles etc... Basically everything! But starting slow and working to that level. I will still be keeping a few of my confectionery vendors, but adding in us as well! Again, thank you for taking the time to write such a thorough and thoughtful response! It was much appreciated!!

Thanks everyone for all the input! I think to start, I will be purchasing the Chocovision Revolation x3210. It took a few weeks of pondering, but then I went to the RCI show this week and chatted with Joe Sofia from Cargill, who teaches the Chocolatier courses in Lititz, Pa and finalized my decision!

Again, THANK YOU Have a sweet week

Hello Maggie! In my opinion you should buyHilliard Little Dipper chocolate tempering machine because you produced hundred pieces in a day . Best of luck

chocolate churros

One more thought that I failed to mention.

If you'll be dipping apples I'd definitely go with the larger Revolation machines. We haven't tried dipping apples in the Little Dipper, but I'm sure it would be a bigchallenge.

Great piece of information..

We have worked with some used Revolation x3210s and an analog little dipper.

As you probably know the Revolation machines have a much higher chocolate capacity. (10 -17 lbs melted in the Revolation machines and only 4-5 lbs in the Little Dipper. If you are doing molded chocolates this may be a very important distinction as a larger capacity will help you fill more molds while maintaining temper.

There are two downsides I've found with the revolation machines. 1.They heat up my dipping room and2. ittakes awhile to melt all that chocolate. I've read in some reviews that the baffle on the revolation machines may become brittle if the chocolate is left in overnight. I cannot speak to this as we drain those machines after each use.

The little dipper is built like a tank.

I don't know enough about your projects to recommend one machine over the other, but I hope this helps.

Thank you Karen for the information It is much appreciated!

I've had a Revolation Delta machine for about 4 years now and can highly recommend it. If you have any questions on it at all contact Joe Crevino, he can be reached throught he Chocovision website. He's a great source of information on the machines and all things chocolate.

Good Luck,

Karen

Hi All!

I would love any advice on what tempering machine I should purchase for my business. I currently own a gourmet gift basket store for over 5 years now, and really enjoy working with my vendors with chocolate and creating attractive and tasty treats for my customers. I recently attended a few chocolate courses and am ready to start slowly with a few select pieces. I've read a few of the forums, but am still not sure if Hilliard Little Dipper of Chocovision Delta is the way to go. I am looking to make a few hundred pieces a day to keep up with demand. Any feedback would be greatly appreciated!

Thanks a bunch,

Maggie

Great to hear from you Heather! My experience with the city of Chicago is that our inspections are very much dependent on who our inspector is and what kind of day they are having! This discussion has really helped me a lot. I have decided to purchase the grease trap to be on the safe side. Not to mention, I really hate having to call a plumber so I hope this can help me prevent any problems. I look forward to seeing you on the Chicago chocolate circuit!

Daniel

Hi Daniel,

It's Heather, from Veruca. I went through the same question when I built out my place, and found it was easiest to call/visit the Food Protection Division (312-746-8046) and ask directly. They told me that I needed one because I use cream and butter in ganaches. The wholesale inspector for the state said I absolutely didn't need one at all. Go figure. Happy to talk over other experiences if it will help, and good luck!

heather

From my experience, Clay is right, your local codes determine what you need to have in place. The health inspector will tell you that your sink compartments must be big enough to accommodate your biggest item you will be washing so you must consider that for any size sheet pans you use. If a grease trap is required (after building 2 kitchens in 2 different towns, both towns required grease traps) it must be sized to your sink. With the 3 compartment sink, local code may require an air gap. This is indirect drainage under your sink. The reason for this is to prevent contamination of your sink if there is a blockage in the sewer system, to prevent back up into your sink. Plus everything must be properly vented. As you can see, it can be complicated. In my state (NJ), if you sell wholesale you must be inspected by the state inspectors as opposed to the local health department. If you sell out of state, you must be registered with the FDA. This must be taken into consideration for any systems you put into place if you plan to sell wholesale.

The grease trap may be a requirement of local code. A treatment like this will not be considered to be an acceptable substitute.

If you're looking for an inexpensive grease trap, try the ones from Canplas - http://www.canplasplumbing.com/plumbing.aspx?CategoryId=4

I specified one for a project that fit under a 3-compartment sink and the unit cost under $300 if I recall correctly, sourced through a local plumbing supply outfit.

Thanks Clay!

Your advice is incredibly valuable. I never knew such a product existed! Do you think I can get away with using just the enzymatic product once a week and not have a grease trap installed?

Daniel -

The fat in the chocolate is going to be no harder on the pipes than other fats. What you may want to institute is some sort of regular pipe cleaning with an enzymatic or similar product. Once a week, say as part of closing down on Friday.

Something like the following - http://www.ecos.com/earthenzymes.html

I have never actually used them, but I have used stuff like them. You need something to break down grease, not hair, and want something reasonably eco-friendly. I'd do something like this if I was using a grease trap.

Our local department just requires us to have a 3 compartment sink. I was just wondering if I should be concerned about the chocolate being hard on the pipes considering that it is rather viscous and has a high fat content.

This varies way too much county to county. You need to talk to your state Health Dept and your Agriculture dept, first to figure out who you fall under and that will give you some of your state rules.

Then contact your city health dept, which are the people who will be approving your plans and issuing your permits. Find out what you needs and requirements come from them.

We had to get a grease trap and in 2 years it has never needed changing out. Our municipality is silly, many are.

Currently I am building a kitchen meant for chocolate confectionery production. I am wondering if I need anything special in regard to plumbing. Is a grease trap necessary. I am open to hearing about your experiences and suggestions. Thanks!

Hi folks

I am Fisher,new one for the chocolate life,

here i am wanna know which is the most efficiently wrapping machine for the ball shape chocolate?

and what is the price?

Thx

Hello,

I found a Hillard, Little Dipper Tempering machine used for 850.00. Can anyone tell me if that is a good price?

Thanks,

Cherri

Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious.

Donny -

Mycryo is comparatively expensive. Cheebs' suggestion is a way to produce essentially the same product for significantly less money.

Great info...I will try it out.

We only freeze it to grate it. So no, it does not throw off the temper.

I have used it before. Has worked best freezing the chunks of tempered CB and then grating them with a Microplane. Start adding at ~95. Used at 1% of the total chocolate weight.

Thank you very much. that is very helpful.

m

I'm going to assume this is a cold bakery case in which case..

Too cold, too much humidity.

Salt will absorb moisture and turn into little wet droplets.

Caramels exposed will absorb moisture and get very soft and wet.

We have a bakery case and a chocolate case, the bakery case runs at 42' the chocolate case runs at 64' that's a huge temperature variation.

Keeping them protected and sealed from the elements is your best bet from longevity. If you can keep them well protected the truffles should last 3 weeks or more. Keep an eye out for blooming that may occur.

Barks don't need to be in the case. If they are like ours they are by nature rather shelf stable. Package them up in 2/4/8/12oz (pick a few) and set them around the shop.

I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case. I share space with a bakery, and have been offered space in the display case. Does anyone have any suggestions for how best to use this type of display, and how long truffles would last in a case like that. also, should i "cover" them with dome or similar type of cover.

thanks.

Darri -

I have to ask the same question about the sea salt - crispy flake says a little about the texture but nothing about the saltiness and other flavors that might be in the salt.

There are hundreds of different kinds of dark chocolate and many, many different flavors and texture of salt to consider.

Your challenge, I think, is to balance the saltiness of the salt with the chocolates you are using. Some chocolates can "stand up" to more salt, some chocolates can't, and need less salt. I would first start experimenting with a very limited number of chocolates and then play with the amounts of salt being used and how the salt is used (sprinkled on the surface, mixed in).

One thing to consider is that salt can reduce the sensation of bitterness. You may find that more bitter chocolates can take more salt, and that when the bitterness is reduced, that other flavors will come out.

I've been trying out a bunch of chocolate varieties and trying to figure out which textures, flavors and aromas pair best with crispy flake sea salt, and I'm curious to find out what others think.

Sorry I don't know any but would be interested to visit a place as I don't have experience in it. It would be great to develop a fair trade organic bar Europe with an emphasis on healthy toppings like seeds, nuts, etc... I believe on whole foods.It probably exist but I'd like to see it on an artisan scale.