Forum Activity for @Ash Maki

Hi there guys,

Im wondering if anybody has any experience with vanilla interacting adversly with the acids in a batch of chocolate bringing out a strong sour flavor? When adding the same vanilla to a batch made with a less acidic bean it did just fine. Mind you were talking half a teaspoon of seed scrapings to 30lbs of chocolate, not very much, but a very distinct diffrence before and after addition of the vanilla. To the point of, in my opinion, ruining the chocolate.  

a mold washer.  or lots and lots and lots of hair dryers?

What if someone have 1000 molds is there a more pratical solution?

Hello All. I am looking for a 3D chocolate printer. What I found on the web have either no cooling system, so they can print only a few layers (not really 3D), or they use non-food certified technologies, so you print a nice gadget, but cannot sell them as food. Or they print chocopudding or consistencies like that, not real chocolate.

I wonder if anyone could suggest a machine supplier, selling certified 3D chocolate printer for confectioneries. I am living in Europe, but any supplier would fit.Thanks.

Its 2015 and this is thr best we can come up with.

I do the same as Jayne.  It works every time but I dont do bean to bar.

Hi.  I will give you my experience with this machine and the chocolate I use. 

I use a very high quality chocolate from Felchlin, but I don't have any experience with bean to bar.  What I found was that the factory settings are too low to get a good finish.  If you are using the holey baffle, are you wanting to temper 15 to 17lbs? 

I melt to 115 F then I add seed that is IN temper to the back and take it to 90.1 F.  I do not let it run out of seed.  When it reaches 90.1 F I remove seed and hit the button again, and I make sure it stays at my working temp which is 90.1.  This direct temper method has worked really well.  The finsh is beautiful, and it can stay in temper without over crystalizing for a couple of hours.

I hope this helps.

Jayne

I am looking for a  used savage fire mixer 14 if there are any out there please let me know thank you meschutz1@yahoo.com

We are currently selling our FBM machine. Excellent condition.

Suitable for those using couvature or for bean-to-bar makers who add

cacao butter.

Please e-mail Ryann at orders@fineandraw.com for more details!

Many thanks,

FINE & RAW

- See more at: https://www.thechocolatelife.com/fine-raw-chocolate-factory/forums/15550/fbm-chocolate-laboratory-machine-for-sale#sthash.G5ZufxVD.dpuf

Del, did you figure things out with the Prima? Robert

Chocolate makers,

I've recently starting using the X3210 with a holely baffle. Can anyone share the most efficient way to temper with (or without) seed with this setup? 

The instructions on the user manual and other processes discussed in this forum with regular baffle don't seem to work. Here's what I've been doing:

1. Add chocolate from melanger (110 F)

2. Hit dark button

3. Cool to 92 F

4. Add seed behind baffle (not that it makes much of a difference)

5. Wait 10 minutes until after fully incorporated, mix by hand.

The problem is that this process is slow and often causes chocolate to over-crystalize. Any tips?

Cheers!

 send me an email vxaktor@yahoo.com and I'll give you my phone # and discuss this

Thanks Robert! Do you have any advice/documentation for the setup of the unit?

• I have a Unica, but it's basically the same process. Put chunks of chocolate in the working bowl set your temperature to 49 or 50C turn on the stirrer. When there is about 2 inches of melted chocolate turn on auger. If chocolate dose not come out of spout in 15 secs turn off the auger and turn auger back on after a few minutes. Robert

I recently purchased the FBM Prima, a small 7kg unit with enrober and have some questions for those that may have some knowledge about it. Does the chocolate need to be melted before I put it in the machine or does it do the melting? Does anyone have any good manual for setup for this machine as the documentation provided by FBM is not very good at all and I'm not comfortable guessing. I'm sure to have more questions as I start using the machine in the upcoming weeks.

Thanks!

I emailed you on Friday with pictures, were you able to receive it?

The Sacher Hotel in Vienna is a fine place to think about chocolate history and globalism

www.susienorris.com

I tried to email, but it's not working.  Please post photos or email to helen@decadencechocolates.ca.  Where are you located?

Thanks

Tempered up some dark milk chocolate with the EZtemper last night and made a batch of freeze dried corn bark - yummy stuff! Ready to package in no time.

We're scaling up our manufacturing and no longer need our molds (purchased from Micelli Chocolate Mold Company).  We're asking $8 a tray ($16 a book on the small molds.

SMALL MOLDS are
egg shaped custom book molds, 2.5-3.0 gram per mold. 54 cavities (9X6) per book, poly carbonate with post and anchor set up, no magnets. 
440 trays (220 books)

LARGE MOLDS are
.95" diameter hemispheres, 5 gram per cavity, 24 cavities per tray (8X3), poly carbonate 
210 trays

Please email me if you're interested and I will send pictures. rlmck72@gmail.com

I will agree with that.

It was just a general statement that acidity from the liquor could or should be removed during conching.

Not necessarily.  That depends entirely on which acids were formed during fermentation and the type of equipment you have.  Not all are volatile, and not all conching is created equal.

That acidic part of tase/flavour should be removed during conching leaving just the fruity notes.

If you're not looking to temper the chocolate - simply melt it, then two stock pots will easily do what you need.  I've melted thousands of pounds of cocoa butter this way.

One large stock pot holds the water, and the other (slightly smaller) sits in it with the water going up the side of the smaller one about 6 inches.

This is simply the layman's version of a $8,000 water jacketed Savage Melter.

You don't even need the expensive kind of stock pots.  Jut make sure they are stainless steel.  I think mine cost me about $50 each 7 years ago.

No need to buy a fancy machine if you are just melting chocolate.

Brad

Hello Everyone,

Does anyone have a Nutricional Fact sheet on Cocoa Beans?  I know that it varies based on origin and fat content but if anyone can post here Nutrutional Fact sheets for both Roasted and Raw Cocoa Beans that would be greatly appreciated.

Thank you!

Hi everyone,

I'm looking for a better source for organic and ethically sourced cocoa liquor/mass. The one I'm currently using is a mix of Peruvian criollo, trinitario, and cn51, but it's pretty acidic. If anyone has experience and suggestions, I'd really appreciate it!

Thank you,

A relatively new chocolatier,

Stephen

FYI, have been using the 12kg Mol d'Art melter for a while now and love it!

Perfect, all the best.

Thank you, Dirke! We use Nashville Wraps for a lot of boxes now. But I hadn't heard of Glerup. Thanks for the referral. They look great!

Adding any liquid oil will accomplish this for you - the exact amount of which will be up to you to decide in terms of achieving the right consistency.  Note:  liquid oils are typically more susceptable to oxidation than solid oils, and you'll want to watch that, especially in your hot environment.  I might suggest a coconut or palm fraction to begin with.

There actually is - there're a number of patents on it, and major companies are using it in india as we speak.  The issue for you is that, as a small buyer of chocolate, you're not going to have access to any of these.  Appropriately packaged product will be your friend, but that's only half of your battle - for as you well know the thousands of shopes that your courrier will delivery to will also not be 'thermally attractive' to your chocolate - so ensuring it arrives to them in good condition will be your first (solvable) issue - the next(and harder one) will be what to do once it arrives to them....

use suitable packaging like ice packs along your packing within thermocol boxes.

Can anyone help me make chocolate paste that doesnot hardens like chocolate and can be used to fill in the chocolate shell like a ganache (but without using dairy cream)

I have heard the name of TTM molds and shunda molds they make both polycarbonate and acrylic molds. Acrylic molds tend to crack over time but polycarbonate molds are made for commercial purpose.

Hi @don-holt i am interested in few molds would like to know what is the weight of a piece in grams.

Look at Glerup revere or nashville wraps.com they have a good selection of rigid boxes

Have you tried Glerup revere or nashville wraps? Not sure if they have something like that but it might be worth looking

I have a soup kitchen size double boiler with an extra pot. Use twice. Great for someone who want to melt chocolate or start with a large volume then a small tempering machine. Like new. Let know if your interested

 double boiler.jpg - 4KB

240v 50Hz single phase. Two years old.

located in New Zealand.

$12,999 NZD

 IMG_3620.jpg - 471KB

User refurbished water jacketed colloid mill for sale.  Unit has new v-belts, upgraded electrical compenents and an extra long power cord installed, used only a handful of times.  

We used this mill to make nut butters but it is well suited for small batch cocoa liquor production! We have also used for the unit for chocolate flavor development, this is best suited for chocolates with high fat content or added emulsifiers.

Throughput is dependent on inputs, we were running around 15 lbs of nut butter per hour.

Electric: 110v 60hz 18 amp motor
Price: $2,000

We are located on Long Island, NY.  The mill is available for pick up, we are also willing to ship.

 colloidmill.jpg - 151KB

Hi Aura, this item has been sold.  I'm sorry!

julie@sibusura.com