Forum Activity for @Clay

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

From a web site selling Mikro-Smooth:

Because Mikro-Smooth contains only ultra-fine, completely inert particles [ Ed: ceramic] and distilled water, it cannot cause either short-term or long-term damage ...

Here's a description of how it works:

The physics are simple: a mass-produced CD or DVD, though it looks smooth, has substantial microscopic roughness at the surface being read by the CD/DVD player's laser beam. That micro-roughness causes audible jitter in the digital music data stream. Mikro-Smooth fluid uses highly uniform particles of two ten-millionths of an inch sizefar finer than conventional polishesto significantly smooth the playing surface's micro-roughness.

I will get in touch with the manufacturer and ask if its safe for human consumption.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

My concern about using an item that will remove scratches from a cd is its "food-safeness." Polycarbonate for food applications is food safe and so somewhat molecularly different than a non food-safe polycarbonate. Having said that, this product may actually speed up the degradation of the mould?Generally speaking the best solution for a mould is not to have a problem in the first place, I know that's kind of a cop out answer. We tend to recommend washing as little as possible but even with perfect conditions the mould is going to have a "shelf life" and wear out. This fact goes back to the molecular differences in food safe polycarbonate.brianCorporate Pastry ChefTomric Systems, Inc. www.tomric.com

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

This may seem weird, and I must clarify that I have NOT tried this out; but for another purpose altogether, a company called Mapleshade Records makes a product called Mikro-Smooth. It is used for polishing CDs. I have brought back to life a few with scratches, and regularly polish any new CD that I buy. Since CDs are made from polycarbonate I figured Mikro-Smooth could also be used to re-smooth a mold's dull/scratched finish. A bottle of the stuff is $20 and lasts a long long time. They sell some pretty interesting CDs as well.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

I'll check it out. Gracias.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

Susie:Following is a link to the Micelli Mold Company web site. Micelli is the only US-based manufacturer of polycarbonate molds for chocolate production on the US. Their Contact page has a link to download a PDF file of mold washing instructions .:: Clay

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

They used to be shiny but now they are dull. I've replaced them with new ones, but there's something about an old polycarbonate mold you've used for years that you never want to let go. How do we restore luster to old molds that are still usable, just a little dinged on the corners and dingy on the inside from detergents or hard water particles? I know we're really not supposed to wash them, especially not with detergent, but sanitation concerns and hasty clean-up have left some damages: the missing shine of my wounded molds. Anybody know a cure?
updated by @Susie Norris: 04/11/25 09:27:36

Evidence of Cacao Use in New Mexico 4-500 years before Columbus

Posted in: News & New Products Press

Full abstract from the Proceedings of the National Academy of Sciences .

Chemical analyses of organic residues in fragments of ceramic vessels from Pueblo Bonito in Chaco Canyon, New Mexico, reveal theobromine, a biomarker for cacao. With an estimated 800 rooms, Pueblo Bonito is the largest archaeological site in Chaco Canyon and was the center of a large number of interconnected towns and villages spread over northwestern New Mexico. The cacao residues come from pieces of vessels that are likely cylinder jars, special containers occurring almost solely at Pueblo Bonito and deposited in caches at the site. This first known use of cacao drinks north of the Mexican border indicates exchange with cacao cultivators in Mesoamerica in a time frame of about A.D. 10001125. The association of cylinder jars and cacao beverages suggests that the Chacoan ritual involving the drinking of cacao was tied to Mesoamerican rituals incorporating cylindrical vases and cacao. The importance of Pueblo Bonito within the Chacoan world likely lies in part with the integration of Mesoamerican ritual, including critical culinary ingredients.

A newspaper article citing this research goes on to say that the nearest known cacao plantation would have been more than 1000 miles away.
updated by @Clay Gordon: 03/11/26 06:20:34

COCOA PROCESSING IN GHANA WEST AFRICA

Posted in: Tech Help, Tips, Tricks, Techniques

DEAR ALLWE ARE LOOKING FOR COMPANIES OR INDIVIDUALS WHOP WILL LIKE TO INSTALL MACHINERY TO PROCESS COCOA BEANS INTO LIQUER,COCOA POWDER, AND OTHER COCOA PRODUCTS. GHANA IS A MAJOR PRODUCER OF COCOA BEANS SO THE RAW MATERIALS WILL NOT BE A PROBLEM. PLEASE FOR MORE INFORMAYTION PLEASE COMMENT AND I WILL GET BACK TO YOUI THANK YOU IN ADVANCERGDSMR KWASI
updated by @kwasi sefa: 04/11/25 09:27:36

Newbie

Posted in: Allow Me to Introduce Myself

Hello.We have been dealing with chocolates machines, molds and plenty of other stuff for quite sometime. This started as my farther's hobby some 10 years ago and it has now expanded to rival our main line of business, i.e, plastic packaging.PLease have a look at our website: http://www.ipfco.com when you have a couple of minutes to spare. We supply to many clients in the EU, and am sure we can be of use to you.Also, I was in the UK for quite a while upto last year, I graduated from sussex last year but subsequently had to leave because of the recession and the near-dead recruitment scenario. Although, I can't say I'm sad considering that I am now involved with helping out people like yourselves Happy melting!

Newbie

Posted in: Allow Me to Introduce Myself

That's what I'm hoping too! I have to say I've been quite successful in negotiating reductions but they are still a way off what I feel comfortable with. The landlords here haven't been reading the news! They are still holding out for an easy way to boost their pension funds for the most part. I've even enlisted the help of local government to try and convince them that we are better off with full premises at low rents than having empty buildings and a town centre which is slowly closing down for good.

Newbie

Posted in: Allow Me to Introduce Myself

Actually, the economic gloom may be to your advantage if you can find someone with a place they want to get rid of or rent out and has been empty for a while. I'm waiting for the price to come down, yet again, on a place near where I live. It's been empty for over a year. Eventually, it will get down to where I can afford it.

Newbie

Posted in: Allow Me to Introduce Myself

Hi,I'm joining you from the UK, so hi everybody. Like those of you working at being a chocolatier, I don't have much time spare, but like to browse through anything chocolate related when I get a moment to myself! I've been working with chocolate for a couple of years and hope to find premises soon (despite the economic gloom) before my husband and kids report me for filling every inch of the house with packaging and couverture!I look forward to getting to know you all.Diana
updated by @Diana: 04/17/15 16:30:20

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Debby.The idea behind it all is that I want to work with chocolate professionally. I am still not sure whether opening a retail store (at some point in the future) is part of the plan, but I do want to change careers for something more independent and creative.I will start working out of my kitchen, and I know I will start small, without trying to buy every single gadget I see. I am going slow, but steady.Thank you for your notes. That's very helpful.

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

It really depends on where you are going, what you need. A lot of stuff can be found in a moderately equipped kitchen. I started out with a thermometer and such that I had in my kitchen. I made ganache and truffles and nut butter cups by painting chocolate into foil cups. No molds, no tempering machines, no caramel bars. I have my chocolate set in an unheated room on the north side of my house instead of a chocolate fridge.I now have more equipment and am making a variety of confections, not just chocolate. Tho' chocolate remains the center of what I'm doing. I'm still working out of my kitchen. I have purchased a small tempering machine and gotten a hold of a marble slab I picked up for free. Next up is caramel bars. Instead of buying them from a kitchen supply place, I'll be buying them from a metal supplier. You can get 316SST bar stock, which, when sterilized is food grade. Many places will for a small fee, cut to length. It's less expensive that way.So, Andre, which way do you want to go? That will determine what equipment you need, if any.

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

This discussion has been a big help to me yes for us here in southern Philippines we do not have an expert on chocolate making, so we are on our own and thanks to the internet we get a glimpse of what should a chocolate artisan should have. We have been growing cacao for at least 30 years and our only product aside from beans is the traditional pure chocolate tablets molded by hand. It is used in making hot chocolate and chocolate rice porridge (in our dialect champorado). Tempering is foreign to us so I have really to learn the craft. Thanks a lot for you guys1

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

I am so glad to be surrounded by such a generous group of people.Some of you guys have been on the road for a while and have a lot of experience. Still, when a newbie ask such a basic question, you are open and helpful.Thank you!

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Langdon Stevenson.Thank you for the info.I started my first chocolate training this past Monday, so we've been tempering like crazy and all by hand. I like it a lot, honestly, but I also know it will become "old" after a while - and, as you said, depending on the quantities I start working with.I still need to do some more research on tempering machines - the feedback I've heard so far have not been great...probably because the people I've been listening to are also newbies to the subject.

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Nice job all round then. Premises can be one of the hardest things to get (expensive if you are renovating, or doing it yourself). Sharing is a great idea if the hours suit. I was in Melbourne in the 90's, but moved north following work. Ask your partner if she knows where a number 6 tram goes from and to - that will give you a good idea of where I used to live and work ...

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the feedback Devil, much appreciated. Necessity is the mother of invention and it sounds like you have come up with a pretty neat and affordable solution for tempering.

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Devil, can you tell us how big a batch you can temper? When you say manual, do you use a jacketed pot and automatic stirrer/scraper, or is it all by hand?

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Andre, these things don't necessarily have to be expensive. With tasks like cooling and tempering, the most important thing is to understand what the tool is doing and how. This is just some basic chemistry that will have been explained by people like Minifie and Beckett (who have published books on the subject). So start with some study and research to get a grip on what is going on.Once you understand that, you can look around for cheaper, or free alternatives. Often other industries have very similar equipment that is available cheaply second hand and can be adapted. You may even find that you can do things like tempering by hand, or partly by hand (of course this is dependent on the quantities that you are working with).

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you. The IR thermometer is absolutely on the top of my list! Chocolate refrigerator? ai ai ai...this thing is going to get expensive!

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

I should move the "sense of adventure" to the top of my list.Thanks. Great tips.

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

Chocolate melterTemperer (optional)IR Thermometer (I think it is essential...)Chocolate Refrigerator with a fanMolds (if you're doing molding)Ganache frames and/or caramel rulersetc. etc. etc.Bon courage!

Starting out now - what are the essentials?

Posted in: Tech Help, Tips, Tricks, Techniques

I've noticed many here are already experienced chocolate makers, so I apologize for the very basic question.I started my first chocolate training this past Monday and I am absolutely excited about this new world that is opening up for me.I want to start small, learn slowly and create beautiful, tasty chocolate (like everyone else, I guess). But I am not sure I understand what I really need to get started from home.What would be the essential tools to get started?This is what I think I need:- Couverture chocolate- Bowls- Pans- Rubber or wooden spatula- Thermometer- Gloves- Cocoa powder, cocoa nibs, etc (to cover the truffles, for instance)What else? Am I missing something critical? I know there is a lot more to it, but I want to get started sooner than later.Thank you,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/11/25 09:27:36

THE BEST of.....CHOCOLATE - my favorites

Posted in: Opinion

My favorite chocolate is Charbonnel et. Walker, the pink champagne truffles.

THE BEST of.....CHOCOLATE - my favorites

Posted in: Opinion

Hi Peter, Have to say this is a great list. Is there any place to get Dominique Persoone here in the US? I'm going to try and check off your list. I was able to try ROYCE here from www.royceusa.com - tastes very different and unique from the European style chocs, but definitely a notch above Japanese confectionery.

THE BEST of.....CHOCOLATE - my favorites

Posted in: Opinion

my FAVORITES:1) CHOCOLATE LINE, Brugge, Belgium, www.dominiquepersoone.be/ For me the best Overall Chocolatier of the World2) PIERRE MARCOLINI, Brussels, Belgium, www.marcolini.be/EN/accueil.html Praline & Caramel Spread, really awesome pralines3) GUIDO GOBBINO, Turin, Italy- www.guidogobino.it/e_index.htm Milk,Gianduja & White Chocolate Bars with toasted Piemont Hazelnuts4) JACQUES TORRES, New York, U.S.A., www.mrchocolate.com Milk Chocolate with Hazelnuts, Chocolate Powder for Hot Chocolate5) ROYCE Chocolate, Hokkaido, JAPAN - avail.TOKYO Narita AirportUnique Mousse ChocolateSoon some more informations and photos
updated by @Peter Kimmel: 06/09/15 08:14:06

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

Well, you are probably taking a better approach. I've never made chocolate in my life until yesterday night! I guess I want to start as a blank slate and go from there.Good luck to you, as well.

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

Hi Andre,I will take a course but later, after I've made all the dumb mistakes that everyone probably makes when starting out. The hope is that it will sink in better that way! Good luck with it.Duffy

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

I started my first chocolate class yesterday at ICE in Manhattan. It is going to be an intensive one week program, from 5pm to 11pm every day! phew!I just wanted to share my good news with you guys and ask whether there is anyone in this group that is also taking that class?Has anyone taken the class as an introduction to chocolate?Thanks,Andre
updated by @Andre Costa: 04/10/15 03:06:49

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi!

Dou you also have small scale cocoa butter presses?

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

hello! patrick,

are you still looking for small scale equipment? you can email me.

thanks!

cesar

l_cezar@ymail.com

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

good day stephen,

are you still interested in a small scale processing equipment? if yes pls. contact me may email add.

l_cezar@ymail.com i can help you. thanks!

cezar lim

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Mohiddin:

1000 MT of beans will result in something around 750-800 MT of liquor which will then be pressed into butter and powder. That means processing something like 3.4-3.6 MT of liquor per day (assuming 220 working days per year).

This is industrial-scale production and cannot be done (let alone be done cost effectively) using small scale equipment. I would be really surprised if you could purchase the equipment for less than US$500,000 before shipping, import duties, and installation costs. It might be closer to US$1 million. You might be able to save money by buying used equipment, but I would be extremely careful about making sure that everything actually worked. I have heard too many horror stories.

As much as anything, this is a materials-handling problem. Storing, cleaning, and moving around that quantity of beans, liquor, butter, press cake, and powder is non-trivial. You are going to want professional assistance from a company that specializes in producing equipment that operates at this scale.

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Langdon:

Any idea what the total cost of the system is likely to be in USD? How many of the production steps below will the system you're building handle?

Clean
Roast
Crack/Winnow
Grind/Refine

cocoa butter pressing

cocoa powder

We aretargetingto process cocoa beans for 1000 mt per year.

Reallyappreciate details of your plant and the costs involved.

It isratherurgent..Can you send details to ghouse8@gmail.com?

Regards

Ghouse Mohiddin

Hyderabad

India

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Bent,

that's a cool bunch of toys!!! i like the roaster and i find the grinder very interesting!

Together with cocoaTown melanger it would make the perfect chocolte lab or a chocolate factory for the Smurfs!!!

An amazing tool for educational use as well!

What is the price of both? can you send me a quote to antonino@cocoafair.com

updated by @antonino allegra: 09/07/15 15:08:24

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi, Am from Uganda, Africa and growing cocoa however i want to add bean to bar in my business and i have a budget of 40,000 USD. Any one who can link me to a smal scale processing equipment? send me pictures too.

Regards, Stephen

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Langdon,This is Juan Pablo Bchert, we are a small Farm in Costa Rica (40.000 Kg of beans/year). I wonder if your system is already complete. We are interested in developing a small scale industrial process (liquor, butter and powder, for chocolate we shall see).Best Regards (juanbuchert@gmail.com)

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

hi langdon,since this is an old thread I hope you'll know about my little comment here;)I stumbled upon this conversation while looking for just the type of chocolate producing machinery you describe -small scale, starting from the bean, yet complete to get a really nice result.so, if you still can offer this kind of machinery, I would love to know more about it and receive some detalled information, prices, etc.hope to hear from you soon~sibylle

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

It is a handmade laboratory roaster for 100-300 grams, made entirely of stainless steel.

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Holy Moly......How many lbs does it roast at one time again?