Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Oops - realize question had already been answered and for some reason I didn't see it!
Forum Activity for @Kerry
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Dear All, sorry for my late in the reply, I unfortunately do not have the time to follow this great initiative of Clay every day.
Thanks for loving the Selmi machines... We are happy to build the equipment for the professionals and with new machinery and new innovations all the time we try to make a difference.
About the Selmi One you will see that the tank is rather small. Physically it is possible to put the dosing head on the Selmi One, we have several customers that do this, but the outside nozzles will drip in the corners of the vibrating table, which is not really a problem.
The only real problem is when you want to make shells and turn the mould around to let the excess of chocolate drip out of the mould, because then the chocolate from the dosing head will drip on the back of the mould because there is not enough space. It is not an option to push the pedal to stop the flow of chocolate so long, because inside the machine there is a tempering screw with around the screw cold water that turn for the tempering. If you push your pedal too long, the chocolate in the screw stops and the cold water will cool the chocoalte too much and your nozzle will block. It is also a fact that everytime you push the pedal of the machine you reduce the tempering capacity of the machine because in this way in fact you stop the tempering because for the tempering you need a flow...
For this reason we have on our bigger machines special valves. We are now introducing with Tomric the special 3 way valve with long nozzle to be able to fill spinning moulds and to dose 100% correctly. The standard machines have a dosing system, but we have to be clear that this machine is a tempering machine and not a dosing machine, so it's not 100% accurate... in fact it is but the more chocolate you use from your tank, the less pressure on the chocolate so the weight can differ during the work. With the 3 way valve this problem is solved.
Anyway, now I'm giving probably too much information, you know where to find me if you need anything.
I enclose a picture of the machinery that are ready to be shipped tomorrow in our factory, weekly pick up date of the machinery is on Friday [ Moderator Note: Photo deleted because a photo of boxes of equipment ready to ship is not relevant to the discussion. ]
All the best regards
Tom
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, the clearance does make sense. Thanks for the replies! Love the Selmi too, may be time to add a bigger one.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
I have a Selmi One and love it as an entry-level continuous automated tempering machine. The plate is physically larger than the tank so any excess will not make it back into the machine. Our nextunit will be a Selmi Plus EX and we will use the Selmi One for our lesser used chocolates. Hope this helps.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
The way it was explained to me (by people associated with Tomric, Selmi's distributor here in the US) is that there's not enough clearance (back to front and left to right) to fit the standard dosing plates. I can't see any real technical reason why it shouldn't work - but there might also be issues with the amount of pressure generated by the pump and auger (it might be insufficient to push the chocolate through the dosing plates). Personally, I think it's more likely a marketing decision.
I know the export manager from Selmi is a ChocolateLife member, so perhaps Tom can provide a more precise answer to this question.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Looking at the Selmi one and the Plus and on up, there appear to be no differences in connection where the injection plate would mount for filling molds. In fact, we have a reducer attached to help with flow issues. There are even 2 sets of receptacles on the back to plug in the warmer. So, why will an injection plate not work for this model? Anyone tried it? Had one made?
updated by @Brent Peters: 04/11/25 09:27:36
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Merry Christmas Brad,Thanks for your generosity in sharing your knowledge about the chocolate industry.I have learned a great deal in the short time I've been a member of this forum.Jim
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Thanks Brad, merry Christmas to you as well. AND you have helped me a lot, even in the posts you were grilled your knowledge helped me on my way as the internet is the only place where can learn this craft.
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Merry Christmas, there have been some intersting discussions over the years, also a lot of learning.
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Thank you Brad and Happy holidays to you too!
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Hi Everyone;
Having been on and off this forum for a few years now, and been roasted, ridiculed, and revered (mostly roasted and ridiculed! haha), I just wanted to take a minute to wish everyone a Merry Christmas.
I hope that my contributions to this group, while sometimes not as eloquent as others would write, have helped you, as much as your posts (and flames) have also helped me become better at this craft.
Cheers, and Merry Christmas!
Brad Churchill
Choklat
updated by @Brad Churchill: 05/13/15 06:22:31
What is the best flooring for a Chocolate Factory?
Posted in: Tech Help, Tips, Tricks, Techniques
We are in the process of converting an industrial building into a chocolate factory. Flooring in NZ for food premises is fairly strict. I have been considering an epoxy resin to go over the concrete floor. Still waiting on quotes for vinyl to compare but epoxy resin would be suitable for us regardless.Let us know what you decideStu
What is the best flooring for a Chocolate Factory?
Posted in: Tech Help, Tips, Tricks, Techniques
Depends a bit on your factory, i suppose. Generally speaking I like acid brick for floors and dairy tile for walls. It's very easy to clean, can support a lot of pressure if you've got heavy equipment, and is pretty durable should you drop something on it.
What is the best flooring for a Chocolate Factory?
Posted in: Tech Help, Tips, Tricks, Techniques
We are currently looking to replace the flooring in our factory - now the question I have, is what is the best flooring for a chocolate factory?
Tiles? Vinyl?
Any advice on what is durable, and is easy to keep clean would be much appreciated.
updated by @Al Garnsworthy: 04/11/25 09:27:36
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
I just tried a chocolate made from Arriba Nacional Cacao. The flavor was floral,honey,wine and the aftertaste was amazing. Jay in Seoul
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
Please send all emails to "thechocolateyogi@gmail.com" or try Nathaniel@cacaoyogi.com 
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
your email is not working> I tried and it was returned, left a message maybe you can write me at beliciousbeth@gmail.com? I am interested in powder paste,and butter, raw and roasted. thanks, Beth
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
I need 500 lbs in the next few weeks, what can you do for me, please quote, send info on farmer, pictures, etc. rafoley@qzina.com
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
I just opened the Qzina Institute in Irvine, and am looking for a few hundred lbs to begin my testing. My goal is to have ten unique cacao origins, where we can track the beans right back to the farm. We have processing equipment to make 20 lb batches and are teaching chefs and Chocolatiers the full bean to bar production experience.Please send me info, specs, and pricing to rafoley@Qzina.com.Students and professionals will spend two days learning chocolate production in our facility.
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
we're on it Antonino!
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
Dear Nathaniel,
could you send me an email to antonino@cocoafair.com and we can discuss quantities, delivery time and prices?
Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador
Posted in: News & New Products Press
Greetings Chocolate connoisseurs,
Just letting you all know that I am a direct source for (certified organic) 100% Arriba Nacional Cacao sourced from these the pristine high elevations of these regions: Country of Origin: Ecuador (Vinces, Manabi, Esmeraldas). Grown in high elevations and irrigated by all natural springs, glacier melt waters, and natural rain fall, these trees span from 30-80+ years old. Grown in these highly mineralized volcanic soils, we bring our cacao (pods) down by donkey back from the mountains to small collection centers then transport to process in our facility near Guayaquil. We have the following cacao products :
Cacao Beans, Peeled Beans, Butter, Nibs, Paste and Powder.
The cacao is gently washed with a mild ozone treatment to eliminate any negative bacteria, fungus, coliforms, etc. The first stage is the beans - they are fermented for around 3 days to bring out the natural, rich and complex flavor and then a portion are hand peeled when "wet." The remaining are then sun dried. After they are sun dried a portion is offered in their whole form with peel and then the remaining go to be winnowed or crushed/peeled to generate the nib form of cacao (the outer skins are blown off after winnowing). From the nib they are then stone ground to generate the paste which is then poured into moulds and then solidified. While still in a ground state the cacao is then pressed for the cacao mass and oil. The oil is portioned out and solidified for the cacao butter. The remaining is cacao mass that is milled into cacao powder. There is temperature monitoring at all states of the processing to ensure its Raw state. All of the cacao is certified organic and certified Kosher by Earth Kosher.
We do offer lightly roasted selections for certain situations as well.
As you all know, true Arriba Nacional is Ecuador's pride and joy heritage, heirloom variety in which the recent "infestation" of CCN-51 and other hybridized varieties has been making it in the cut for most if not all of the cacao exported from Ecuador on larger scale operations no matter what the claims may be. The demand for Arriba Nacional helps preserve Ecuador's heritige otherwise getting drowned out by CCN-51's mass production style farming operations that threaten the highest quality, best tasting cacao on the planet. This not even mentioning the use detrimental farming techniques not doing anyone a favor (except the $$ makers) including the land itself to the end user. (Sacrificing quality for quantity in this game)
FYI: CCN-51 are trees grown usually in open sun and mono cropped with no thriving ecosystem surrounding them akin to traditional shade jungle grown cacao (like our Arriba Nacional- full thriving eco-systems in wild) CCN-51 is grown because you can get a higher price for this varieties higher oil content and is a high yielding plant. This originally geared towards the cosmetics industry is now exported as Ecuadorian cacao used in many finished chocolate products, unless you are getting it from us- the only exporter from Ecuador with True Arriba Nacional.
Your dollars demanding this variety helps local people earn wages far beyond the normal pay rates out there, for we have our own "sense certification" process that ensures we pay our workers wages far exceeding normal jobs they would have there. We feel it is integral for our end product that everyone along the way is completely taken care of for the success of our company and desire to preserve and make accessible the variety (Arriba Nacional) that chocolate enthusiasts have sought after for years ever since it was discovered by the first European chocolate makers that found Arriba's flavor profile to be top in the world.
Our trees are essentially wild, and are *certified organic* and we source our cacao to reach our high standards *by the pod* to ensure we truly have Arriba Nacional. NO aggregate sourcing chucking CCN-51 in our mix and passing it under another name. We have true Arriba Nacional, and that is 100% guaranteed by only accepting pods, and not beans which are difficult to truly judge by looks alone, whereas the pods are clean indicators of the variety.
Our warehouse is in Oakland, CA so if your in North America it is very easy to connect you. If in other areas of the world, we can likely ship it directly from Ecuador with special arrangements.
Contact Ordering Info:
Nathaniel-direct: 925-395-4933 or email at: thechocolateyogi@gmail.com
To receive more information regarding the products I am offering. I am capable of doing all types of quantities from 100lbs of beans, paste, butter, or powder to orders exceeding 1-ton at a time or more. Let me know what your needs are and I will take care of you.
updated by @Nathaniel Sol Finkelstein: 03/11/26 06:20:34
Floppy Ganash A Recipe Please
Posted in: Recipes
Thanks Davy. I think using it in a filling is the best idea. Here is the recipe I used to make the 50ml of gluhwein I needed.
50ml dry red wine, I used a good cabernet
t cinnamon
t cloves
all spice
1 orange rind
1 slice of lemon
Floppy Ganash A Recipe Please
Posted in: Recipes
Why don't you make a cake or something and use this chocolate as topping, or use it in a cream ganache between the layers of the cake?
What recipe did you use? I love gluhwein, so I believe you as you say it a great taste :)
Floppy Ganash A Recipe Please
Posted in: Recipes
Hi, I was making someGlhwein truffles using Glhwein I made myself. Sadly it was one of my total disasters. I drained the fat off and stored the remaining glob of chocolate in the fridge. Today I thought I will grate it and use it to make something for ourselves. It turned out exceptionally tasty when I grated it. Now I sit will all the lovely grated chocolate that I do not want to waste by using it as chocolate chips, it's just too tasty you all the lovely Christmas tastes coming through and it is smooth, not at all grainy.
So, any ideas what I can do with it. I thought of the possibility of using it in a cassata-like ice cream. Any better ideas? It sitting there in my fridge and I do not want it to go to waste.
updated by @Magrietha Hendrika du Plessis: 04/10/15 16:42:56
Suggestions needed for spent raw cacao nibs
Posted in: Tech Help, Tips, Tricks, Techniques
Brian - I think this is a really excellent idea and a way to incorporate the cocoa-infused vodka in the same beverage! Not a Black Russian ... what might a good name be?
Suggestions needed for spent raw cacao nibs
Posted in: Tech Help, Tips, Tricks, Techniques
mildly alcoholic cacao smoothie? could be nice for the beach (its summer here). muddle the nibs with mint for a mint chip martini? add them to any kahlua or baileys based drink?
these are all wild guesses obviously.
whats your process for the cacao/vodka, just soak them in there? how long? what temp? i love vodka and have lots of cacao, i might start my vodka as soon as tomorrow.
brian
Suggestions needed for spent raw cacao nibs
Posted in: Tech Help, Tips, Tricks, Techniques
I've been thinking about this, too, and playing around with grinding them up to a very fine, smooth, paste (they're pretty soft) and adding them cake/brownie batter. I haven't made any in a while - but it's on my list for something to do the next time I make a batch.
Suggestions needed for spent raw cacao nibs
Posted in: Tech Help, Tips, Tricks, Techniques
I've just made some chocolate vodka, soaking raw cacao in vodka for a week or so. The result is a rather nice, light brown, unsweetened chocolate flavoured vodka, and a pile of less chocolate-y than before raw cacao, tasting distinctly of alcohol.I know what to do with the vodka, but has anyone any suggestions for the cacao?Incidentally, this experiment was prompted after making 7.5 litres of quince gin (and the only use for the leftover quince was to throw it away).Mark
updated by @Mark Rogers: 04/11/25 09:27:36
Sleeping near Cacao Trees
Posted in: Travels & Adventures
We live on an old cacao plantation, so pretty much if I'm home then I'm within 100 feet of cacao trees. See the pods from almost every room of the house
and the squirrels that eat them. And the boas that eat the squirrels.
Sleeping near Cacao Trees
Posted in: Travels & Adventures
For the lat several days I have lived among the cacao tress along with the Monos in Ecuadorian Amazon.
Sleeping near Cacao Trees
Posted in: Travels & Adventures
grow them all the time here - keep it in a bright (indirect sunlight seems to work the best), very warm (85+ F), very humid place. Unfortunately, where I live, there's winter, and the only place in the house that meets those requirements is the bathroom usually. Water every 2-3 days (watering frequency/amount is the trickiest part for me, as it's very easy to overwater). In the summers, the trees thrive outside, but watch the night time drops in temperature. Japanese beetles also see cocoa as a special treat.
If you manage to keep it alive for a few years, you can hand pollinate. The largest one i've managed to eek out has been about 6' tall (and i've got a very, very black thumb..)
Sleeping near Cacao Trees
Posted in: Travels & Adventures
Growing a Cocoa tree indoor seems quite a cool thing to do, does any one have any link/direction on "how to grow a cocoa tree at home"? ... Thanks
NIno
Sleeping near Cacao Trees
Posted in: Travels & Adventures
Davy:
If you can grow cacao in New York City, you can grow it in Belgium. Indoors, under a daylight grow lamp (12 hours/day, regular cycles). You will probably want to start out on top of a heating mat, too. This will keep the tree warm and if you put a tray on top of the mat and put water in the tray the warmthwill help keep the moisture level up, too.
One reason you won't get pods is no pollinating insects, not just climate. I have seen pods on the trees at the NY Botanical gardens - never more than one or two. But they keep the ground under the tree completely clean of leaf litter and don't like many kinds of insect in the greenhouses, so no pollinators.
Sleeping near Cacao Trees
Posted in: Travels & Adventures
Where do you live?
I know you'll need a good climate for producing the pods, but the tree on its own, any chanse it will grow in Belgium? :)
Sleeping near Cacao Trees
Posted in: Travels & Adventures
I've got a couple potted cacao trees on my kitchen table. I guess I could move them into my bedroom, but I don't think that's what you're going for.
Sleeping near Cacao Trees
Posted in: Travels & Adventures
I was just thinking about life in the campo. Just wondering how many of us have slept within a 100m from a cacao tree? I am getting pretty close to 1000 days. How about you?
updated by @Thomas Forbes: 04/10/15 18:47:27
To temper or not to temper
Posted in: Tech Help, Tips, Tricks, Techniques
Hi everyone,
I'm new to chocolate makingso forgive my ignorance on the subject. I'm trying to learn the sciencebehind tempering, beta crystal formation, temperatures, seed chocolate, etc.
I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolatesince most chocolateis alreadytempered and as long as you don't exceed 90 F and melt slowly you can maintainthe original temper.
I'm planning on doing quite a bit of molding and I am curious if this is a viable option with a temperature controlled melter.I assume it's not thiseasybut tempering machines are quite expensive so I thought I'd askbefore purchasing.
Thanksin advancefor any assistance/advice.
updated by @Matt C: 04/11/25 09:27:36
West African cocoa and Gourmet chocolate
Posted in: Opinion
Scarcity and uniqueness can also drive premiums. There are plenty of absolutely wonderful fine flavor cocoas out there that have amazing flavor profiles that people would (and do) pay premiums for. One of the Asian submissions this year to the aforementioned competition tasted like caramalized pears - now, i've been in cocoa for a long time, and this is the first time I've seen a cocoa that tasted like that. It's one of the reasons I've stayed in it, no matter how much one knows, it seems in cocoa there's always something new to experience and learn!
Most regions are heterozygous collections of multiple clonal varieties to begin with, primarily a function of their disease resistance, productivity, or just dumb blind happenstance with not much thought given to why that particular tree was planted. There are many, many clones to choose from, and numerous ways to approach planting materials - you can plant a new tree, you can side graft, you can shoot graft, etc. Your planting material absolutely, unequivocally influences the flavors you can get from your cocoa. Where it's grown and the agronomics at play also can have a huge impact on your flavors (soil nutrition, composition, elevation, climactics, etc). As I'm sure you're aware, by altering the fermentation and drying conditions, you can get a 100 different flavors from the same beans, so obviously there's much that can be done here as well.
Oftentimes, cocoa buyers are buying from 4000 miles away, and may rarely have 'boots on the ground' to know exactly what's occurring, regardless of what they think they're buying and what they think is happening 8-) Hence I'm guessing why you reference your experience in Papua. There are lots of reasons a corporation may have for identifying specific locations, of which flavor may be only one element.
Interestingly, on the wine - I enjoy wine. I'd say given my work in chocolate, my taster is a bit more developed than your average person. Last year, I had the experience of having a $25,000 bottle of wine. Now, it was good, to be sure, but I'm not sure it was that much better than a $50 bottle - I've had some pretty darn good $50 bottles. It could be that for me, in wine, my taster isn't sufficiently developed to appreciate that level of sophistication; if that's the case, the wine is $24,950 too expensive for me - there may be those out there who experience the same wine very, very differently than i do, and appreciate it much more - for them, the price may be justified. I find that to be the case for me with cocoa quite often - i 'see' things in cocoa that others simply don't pick up on, just because I've been doing it for so long and I'm so familiar with it. Generally speaking, those cocoa's that I love the most, I find that the general population has very little interest in, as they're too different from what they've come to expect as 'chocolate' as defined by their mainstream experiences.
However, it could also be that the wine's really meant to be a $50 bottle, and what we're seeing here is the power of marketing. Either way, the fact someone bought it reflects there's a value proposition there, be it on the merits of the intrinsic properties of the wine (it's flavor), or the extrinsics (marketing panache)