Clay, I'm in Mount Vernon, Iowa, which is near Iowa City and Cedar Rapids. Not a very large metro area and not a lot of distributors. I get my couverture and many of my other ingredients from online sources.
Is this machine still available?
Please contact me at antoniethe@hotmail.com
For sale is a used Calico Cottage Fudge Kettle and many accessories (Fudge Pans, Fudge Knife, Measuring Cups, Packaging, etc) to get you started in your own fudge business. We used this machine in our store for approximately 6-8 months. It was a great seller for us and the machine was very flexible in making many different types of fudge. Everything works as new on the machine and nothing is wrong with it.
Buyer is responsible for all shipping and crating charges. Please ask any questions that you might have. We are located in Houston and we can arrange pick up from our Chocolate Store. Asking $5,000 OBO
This pump was purchased new, but never put into operation. Never used, in perfect condition.
Selling a chocovision X3210 which has recently been serviced and is running well. Comes with extra baffle. Selling a spectra 11 with speed controller and transformer. We have been using this for test batches and it is a tank. Upgraded to a fibre belt. I'm located in Toronto, and would prefer pickup. If you want it shipped please contact me and we can work it out. Selling together for $800 CAD
Has anyone purchased bulk chocolate-covered nuts and chocolate-covered pretzels? If so, from where?
These are items I'd be willing to purchase for resale in my shop if I could find varieties that taste as good as the ones I'm currently making. I use Callebaut milk and white chocolates and Chocovic dark chocolate. I don't have a panner, so we do nut clusters.
As I'm gearing up for a move to a much larger facility, training new staff, and heading into the holidays, I need to focus my production resources on my best sellers and highest-profit items. Chocolate-covered nuts and pretzels are consistent sellers, but seem like a good place to save labor.
Ruth,
I'll get pictures out this evening.
Del
Over the past couple of years I have seen (and responded to) MANY question with respect to tempering chocolate. Most of the answers deal with the mechanics, but don't give the person an in depth understanding of why chocolate behaves the way it does.
This evening I turned the camera on for the first time in my shop and let it run for 25 minutes while I demonstrated exactly how to temper chocolate by hand, and explained why it behaves the way it does. I posted the video on my company's Facebook page so everyone can watch.
I truly hope it helps those of you who are struggling with the concept. I also hopes it prevents you from wasting money on equipment that isn't necessary to work with chocolate in your own kitchen.
Here it is. Enjoy!
https://www.facebook.com/SoChoklat/videos/1132903850118884/
Brad Churchill
CEO
Choklat
Can you please send by email some pics at cocoaglobe@gmail.com,
Thank you
Can you Please, give me more info and pictures at cocoaglobe@gmail.com.
Thank you
16" APV Enrobing line w/ 450# Savage Melter and cooling tunnel $65k obo
10" BES (Bakery Equipment Sales) Enrobing Line w/ Cooling Tunnel $10k
5" Smith Enrobing Line, Pre-Bottomer, Cooling Tunnel $15k
We manufacture a full line of chocolate confections as well as salt water taffy and have an abundance of overflow equipment we are trying to move out! Let us know if you are looking for something in particular...chances are we may have it!
A lot of my images are too large to upload, I was able to upload pics of the APV line but not the others. If you are interested I am happy to email them.
Thanks!!
Located in Portland, OR
Let me know if you have this stuff still available - looking for small enrober and cooling tunnel for our sponge candy line - can be reached at watfordschocolates@gmail.com, Thanks
Perfect enrober 2, 20 kg; water heated Matfer temperer 20 kg, panner 2 kg, panner 10 kg, mould loader own construction, all best offer due to retirement. Excellent opportunity for a serious starter. Willing to train. FOB Toronto.
Interested in this equipment - located in Oakville, ON - email me at watfordschocolates@gmail.com and I will send phone number and we can arrange to meet to look at the equipment - Thanks, Alan
Lately we have been seeing what we are guessing are oil spotting when we melt our chocolate and on the backs of our bars when we temper (looks how gasoline looks when in water). It doesn't appear to be any type of bloom as the temper holds really well, but makes the bars not look too great. It almost feels like the butter is separating a bit and ending up blotching on the bars. I will try and post some photos the next time it happens, but initially does anyone have any ideas?
I have a Santha Cherry grinder, an ACMC temperering machine, a Crankenstein grinder, 6 Pavoni and 4 other poly molds, 4 stainless bars to pour chocolate or caramel, 4 perforated half trays (with the larger square holes), and a confectionery pan attachment that fits a Kitchenaid mixer. Plus a neat granite-topped cabinet/table with fold up extensions, for the ACMC. I was told it came from a Fannie May store where they test marketed hand dipping strawberries for customers. I have photos of all of it, could send them. Everything works and is in good to excellent condition. Jay. Just south of Chicago. 708-912-7920
Used PRALINENFIX PFM 2000 Depositor with:
Namaste' Nabil,
I'm working in Pondicherry and would be interested in samples.
I'm reachable for 4 more weeks until November 21st and then from February 2017 via +919655897895
Best,
Armin
I live in a part of the world where Cacao is redly available. It is easy to ferment but when the drying time comes, it can be very rainy for long periods of time. Does anyone know how to build a mechanical cacao dryer that is easy and efficient? Maybe to do batches of about 50 kilos??
Hey Del,
I'm also interested in both. Please send me a private message (or follow me so I can send you one).
Thanks!
Chris
Hi Jay - I am looking at sourcing too - that is how I knew of you. Can you send to Australia? If so I'll go through the Yellow Seed site.
Cheers
Kimberly
yes, I can send samples and small orders there....please order through yellow-seed to support the platform, it makes tracking/shipping easier and your feedback and input is welcomed.
Hi Jay - I am looking at sourcing too - that is how I knew of you. Can you send to Australia? If so I'll go through the Yellow Seed site.
Cheers
Kimberly
Yellow-seed.org has a growing bunch of high quality beans directly from the processors/farmer co-ops that you can buy from. I help to represent one of the sources there if you would like some sample beans I would be glad to send you some...https://www.yellow-seed.org/products/eco-cacao-53991890-519d-4894-b9ed-25ce6c3c1f6d
Thanks for that. With panning we do indeed use untempered chocolate. With deeply crevassed products such as inca berries the chocolate fills the voids but it also coats the "peaks". As far as I can ascertain, the tumbling tempers the chocolate on the peaks but not the chocolate in the voids so the untempered chocolate is thrown out of the voids making the voids ever larger as the (tempered chocolate) peaks build up. In the five years I have been doing panning I have learned "mostly" how to work with this (a story in itself). This has been a real journey for me as seemingly very few people pan any more and those that do seem to stick to easier products such as coffee beans, nuts etc. The inca berries are the very worst to work with. But then it gives me some pretty "clear air" as most others don't try.
This "powder" is an ongoing problem and I'm hoping that someone that understands the chemistry of chocolate can shed some light. The "dust" can become quite thick - to the extent that when I try to blow it off with compressed air it gets everywhere in my panning room and if I try to add gum arabic to it, it simply soaks up the gum arabic making for a really bad surface. I AM making some progress but my "fixes" are mechanical - I'd like to know what this dust is and what is really making it form. And then, hopefully, how to prevent it.
Thanks! 
Would you sell the guitar cutter separately?
Possibly. I am currently negotiating for the tempering machine and the guitar. I'll let you know if the cutter is available soon.
Del
if you're reheating during panning, it's definitely coming out of temper but not RE-tempering correctly when it cools.
I'm not familiar with the viscosity level of that particular chocolate. But a less viscous couverture may get into the crevasses during the panning process.
I've had better success when panning by using 2 or 3 coatings... but first coat is done with UN-TEMPERED chocolate, which will be much more fluid (get into the crevasses). It usually takes longer to set up, but once it is, you can do a second coat with TEMPERED chocolate.
For Sale - FBM Prima 7KG enrobing machine - Manassas, VA (near Washington, DC)
For Sale - Guitar cutter with 3 frames - Manassas, VA (near Washington, DC)
The tempering machine has less than a year of use and the enrober has only been used once. It is single phase 220. The guitar cutter has never been used. $14.000.00 or best offer. The buyer is responsible for shipping.
I recently moved and am having problems getting my permits to run the business out of my home so I must sell.
Del Ward - Fiddler's Chocolates
Hi Del,
I am interested can you please get in touch with me? wendy@socolachocolates.com
Thank you!
I have a very strange problem that I am hoping for insight on. I pan inca berries (physalis peruviana) - (and a lot of other products too). However when I pan the inca berries a white(ish) powder forms on the surface of the product as it tumbles. It can become very thick - a coating of dust that is difficult to remove. Further, if I leave the coated berries resting overnight the dust multiplies.
This does NOT happen with any other product - coffee beans, cherries etc with the same chocolate.
I usually use Sicao 53% (a Callebaut brand out of Singapore - very good couverture chocolate).
I believe that the issue is created by the fact that I have to pan for a long time - sometimes hours - and I think that it might have to do with micro-movement of the chocolate as the berries contract and expand as they tumble in the pan.
The reason that I need to pan for so long is that the berries have deep crevasses and I need to fill them in by running the pan and also heating the chocolate to melt it, let it harden and then melt it again repeatedly. I believe that during this process the chocolate tembers, looses tember and re-tempers multiple times.
I suspect that it has something to do with crystalization or probably over crystalization and maybe something to do with the coca butter. But I really am bamboozled.
I'd like to know what it all is with a view to being able to avoid it developing. But it way past my modest skill set!
Does anyone have any thoughts on this please? Thanks!
Would you sell the guitar cutter separately?
The Dedy Chocolate Moulding machine is built on the proven Dedy enrobing platform. It has a 30 Kg capacity, removable tank and is also equipped with a drain for easy change over and cleanup. Chocolate flow can be adjusted with a variable potentiometer. Includes a vibrating table that can be fitted to the Dedy Moulding Machine, providing an comprehensive work station for molding chocolate.
DEDY CHOCOLATE MOULDING MACHINE:
The Dedy Moulding (or Molding) Machine's transparent cover is not only aesthetically pleasing but also serves a function, controlling your chocolate's temperature while not in use and further extending chocolate working time.
OTHER FEATURES - Dedy Chocolate Moulding Machine:
An optional vibrating table can be fitted to the Dedy Moulding Machine as well, providing a comprehensive work station for molding chocolate.
Email or text me @
Nicolasthomas837@gmail.com
i have one for sale mark, are you interested.
Jonathan, i have one for sale, am already chatting with you on email [moderator's note: email redacted to reduce skimming and spamming].
i have one for sale are you interested?
I have about 20 polycarbonate chocolate molds in excellent shape, 2 ganache frames, 50 plastic chocolate bar molds, a caramel cutter with extra blades and spacers, an unopened pail of caramel, a silicone sphere mold in okay shape, and two big sphere hinged molds for sale. $450 OBO for the molds and $350 for caramel cutter and ganache frames. I am selling it all together and will not sell any of it separately. I can't afford to make chocolates any more just want all this gone ASAP. Free Shipping.
That's a pretty general question Sebastian. Kind of like "how high is up?".
Big companies utilize many different distribution channels and pricing structures. Depending on the channel, the product could go through several hands before reaching the end consumer, with each hand getting a piece of the action. Then there's also the case of a huge chain buying direct and through sheer volume getting deep discounts (such as in the case of Walmart, Target, or Costco).
Then there's also different classes of products within each category. Some classes command a higher retail price, even though the COGS is the same, (or maybe even less than) as a similar item in a different category or demographic.
Take Kit Kat for example. Here in North America a 55g Kit Kat bar is $1.00 at best.
Not in Japan. Japan is Kit Kat crazy. An 11 gram single finger is $2.24! That would make a 55g bar the equivalent of $11.12 here in Canada!
Nobody anywhere is going to convince me that Nestle's margin on a north american kit kat is the same percent as the margin on a Japanese Kit Kat, and while producing about 1.5 BILLION kit kat mini's per year just for Japan, their margin - even IF small - most likely makes Warren Buffet hard.
Hmmmm..... I don't think I'm charging enough for my bars....
Brad
For Sale - FBM Prima 7KG enrobing machine - Manassas, VA (near Washington, DC)
For Sale - Guitar cutter with 3 frames - Manassas, VA (near Washington, DC)
The tempering machine has less than a year of use and the enrober has only been used once. It is single phase 220. The guitar cutter has never been used. $14.000.00 or best offer. The buyer is responsible for shipping.
I recently moved and am having problems getting my permits to run the business out of my home so I must sell.
Del Ward - Fiddler's Chocolates
Hello everyone,
It was my first time in an event in a scale like this, consequently, plenty of chocolate tasting from different origins.
There are two main trends that I paid attention to:
1. Most of the products are around 70%, I was very disappointed because of the sugar mask the taste of the chocolate.
2. more importantly, almost all the chocolate taste among the world winners in the last years were very acidic, fruity and has citrus aftertaste.
I'm not a bean to bar producer but make it from the stage of cacao liquir, cacao butter, stone grinder and so on.
The point it that the "commercial chocolates" (big producers) has no sign of sour taste at all but the best chocolates in the world does have.
Even though I taste Peru origion (the same as I use) the taste was different.
I do know that is a lot of parameters controling the final taste:
1. beans origin
2. degree of roasting
3. time and temperature of counching
etc'..
My questions are, why are the majority of the international chocolate awards winners has this sour taste, regardless the origin of the cacoa?
Why they are considers as the best ones according to the judges?
Is it the "real" taste of chocolate and it's just my lack of knowledge?
Thank you, Brad. What I'm hearing you say is that I'm following/focusing on the wrong metric. In other words, focus on costs, not weight.
Good advice. Much appreciated!
I am curious about this machine, and am trying to identify the type of breaker / cracker used. I currently have a crankandstein that has been motorized but I find the particle range to be quite huge. I wouldnt mind swapping out with something similar to this.
I also noticed Luisa Abram uses a similar motor setup, and thoughts there.
Thanks!
