Forum Activity for @Talamanca Organica Cacao & Fine Chocolate

Actually, many people make tea from the shells. I am not sure where Sebastian gets his information about heavy metals in the shells (???) Where did that come from? I personally farm about a half a ton a year of cacao on my farm, organically, and I have no idea where the "heavy metals" could come from. Actually, I have many tourists who visit my farm from Europe who ask me to buy my shells, as they say that they are extremely expensive in Europe. They choose to make tea from them they say that the nutritional qualities are higher in the shell. 
We here at Talamanca Organica Cacao and Fine Chocolate use the shells as mulch in our vegatable garden, that is if we are not giving them away to tea drinkers.  Recently I had a guy ask me for the shells to use as smoke. (I thought wow, now there is a novel idea!) He twisted up some fresh shells right out of my winnower and smoked away. I had a puff or two and I must say, it was nice and smooth and nothing like tabacco or other smoke that gets you dizzy and high. This shell had a marvelous taste of chocolate, that was quite appealing! with no after affect. It burned very well, but then again, it was fresh roasted.
Additionally, I have made Kumbutcha from the shells for personal consumption, and it was quite nice, too. I am sure we can think of a million other things to do with the shells. And I would really like to hear more about these so called heavy metals in the shells? 

Hi there,

I hear that no one ever sells their guitar cutter, but I thought I would at least ask . I'm looking for a Dedy 7.5mm base with 1 frame (22.5) and a cart if you have one too.

Feel free to email or call me: 

nicole@essencebychocolate.com or 415.519.7155 

Thanks!

Nicole

Hi! I use both Guittard couverture and coating chocolates for my line. The coating chocolate is new and I've been working with it for a few days now. Here's the problem. The document provided to me says to melt the A'Peels  (dark, milk and white) to 120-130 then cool to lower degree (no tempering required) to achieve desired finish. I cooled to 110 and got bloom. So then I checked with a chef consultant who said I should never take milk chocolate above 115. So I tried that and cooled between 105 - 110 and still got bloom.

Anyone else work with the A'Peels that can share your experiences and suggestions?

Dear 'Chocolate Lifers,'

I was hoping to get some advice on using a digital thermometer with induction cooktops. I have tried both a probe type (Maverick CT-03 Oil and Candy Thermometer) and a cable type (Thermoworks Chefalarm) thermometer and, neither appears to give consistent readings. I tested both of them in a pot of boiling water and noticed that the readings of each thermometer fluctuated by several degrees depending on the power setting. I am assuming that the magnetic field from the cooktop is affecting the digital thermomers? So, are there any digital thermometers that can work with induction cooktops? Or, should I just go back to a hot cooktop? I've considered the old style glass thermometers but, find it hard to read and not as precise as digital ones.

Thanks in advance for your suggestions.

Alan B

Hi Nicole,

I have a Hilliard Little Dipper that I am no longer using and would like to sell. I am asking $700 plus shipping--I am located in North Carolina.  Let me know if you are interested in purchasing.  Email  moend@triad.RR.com

DeRhonda Moen

Plugging away editing video for the website - finally got this one up.

Ganache with EZtemper

Susie, just saw this post, but thought I'd say that most of the table top tempering machines come with pre-set tempering curves for milk chocolate that are way off for many couvatures. We always manually override the end temp to match the tempering curve for the specific chocolate that we're using. And, we work with room temperature molds that are at 68-70 degrees F. Hope that helps!

We've had great luck with Polar-Tech.com - they'll actually talk you through which products in terms of thicknesses and ice pack volumes will work for your need. Also, for our local deliveries we use large styrofoam boxes with ice packs that we immediately take back with us. Good luck!

Hi Clay, 

I sent the email to the hyperlink provided on the information page (Academiadecacao@ingemann.com.ni) but it bounced back. 

Please feel free to email my personal email (mattworks@mac.com) becasue when I tried sending you a private message I was unable to find you as a recpient. 

Thanks for your timely response. 

Best, 

Matt

We are closing our retail shop.  Alternative Air 72 inch refrigerated case with 48 inch side desk with display shelf.  Purchased new in 2012.  Excellent condition.  Retail price was over $5000;  Asking $3200.  Portland Oregon (McMinnville, Or) area for pick up.  Curved front, LED lighting, Pecan Wood finish.  Very nice display case.  

Please contact me at chocolate@use.startmail.com

Thanks

Bill

www.tamamichocolates.com

chocolate@use.startmail.com

tamamichocolates@gmail.com

Matt:

What email did you use? (Send me it via private note so I can investigate.) I am surprised you got a bounce.

In any event, the class is NOT full and I will be happy to take a reservation for you.

:: Clay

Does anyone know if this class is full? I tried emailing the email that Clay provided but it bounced back, please let me know if anyone has any further information. This trip looks amazing! 

Sorry Nicole...  I've been so busy...

I want to get $1100 for the chocovisions.  I'll give you a call later today and answer any questions you have about it.

-Jeremy

Quantity 70, in original shipping box.

Rigid set up box with fuchsia lid and lime green base, 15.5"L x 4"W x 1-3/8"H. Fabric wrapped box exterior, matched color-wrapped interior. Each box includes black glassine paper and a gold tray with 18 cavities, already assembled. Price new was 

Asking $240 plus $15 shipping within the U.S.

Contact admin@verucachocolates.com for more information

 IMG_3236.jpg - 81KB

Like new condition.

Mini Confectionary Guitar - platform base is 11.25 x 10". Heavy duty plastic bottom, easy to clean (fits in the sink or dishwasher!). One frame with spacing at 22mm (7/8"). Comes with stanless tray for putting product on and off guitar, and a 10" smoother.

Asking $500 with free shipping to the U.S.

Contact admin@verucachocolates.com

 IMG_3246.jpg - 75KB

Freddo, I have been using Fbm Unica for about one year now. I would strongly recommend this continuos tempering machine. As Clay mentioned you will want to add the artisanal package such as the heavier motor for craft chocolate.  The working bowl holds 25kg of chocolate. Simply add chunks of chocolate when the bowl is about half empty and continue working your chocolate. No need to seed. The only downside in my opinion is working manual is limited. However, having said that, Fbm will Skype with you and give you very good technical assistance. 

I only ever temper one 50lb batch in a day, but if you had pre-melted chocolate on hand, I'm sure you could double or triple that.

Clean up is not too bad. The whole scraper assembly pulls out as one piece and then further disassembles for easy cleaning, and the tank is just like any other tank.

@ben thanks.  How much chocolate can you temper in a day and how easy is clean up?

Greetings,

We want to buy the Twirlo Coating Kettle you advertised.
We don't know how to contact you, and wanted to place the order ASAP.

Is the unit still available?

You can contact me via henkens@mac.com, or by phone at (252) 646-1278. 
This is a number in NC in the USA.

We can pay for the unit by paypal or any card you preferr.

We hope to hear from you soon.

Robert Henkens and Celia Bonaventura

I have some of the tilting ones and they work fine, fully ventilated just like the 1.5litre version, and no issues with overheating. Coming up on 12 months use. Belts don't seem to last long though.

Check Uline.com they should have what you're looking for (If the standard size does not fit, they may have custom size as well).

http://www.uline.com/Grp_93/Insulated-Shippers-and-Supplies?pricode=WF712&AdKeyword=styrofoam%20cooler&AdMatchtype=p&gclid=CPPXp_qM_8UCFREoaQodLSkA8g&gclsrc=aw.ds

Jeremy, feel free to email your response to nicole@essencebychocolate.com or call me at 415.519.7155. Thanks!

Hi James,

About direct contact with company supplying the machines for buying multiple machines  - you mean the company that produces them ? If so, you have their contact person to turn fot it?

Thanks

Hey Jeremy! Good to hear from you. No worries re the lid, I bought a new one from Hilliard . 

How much are you asking for one of the Chocovisions? I don't do fudge, but I am considering chocolate covered nuts although I think what I really need at this point is just a simple panner.

Cheers,

Nicole

Hi Nicole....  

I remember selling you your Hilliard Dipper.  I'm glad you love it!!!  

I FOUND THE LID!!!!!   I can Mail it to you if you want it!

I don't have another one at this time but I do have a couple of Chocovision Revelation X 3210's that I would be willing to part with. These are great machines and have a larger capacity than the Little dipper.  I've got quite a few of them and use them daily.

Also, if interested, I have a Calico Cottage fudge kettle and a Belt Coater for sale.  Beltt Coaters are for panning chocolate dragee and can be very fun and productive.  The link for the belt coater is decorchocolates.com/BeltCoater.aspx

Hi there,

I'm in the market for a Hilliard Little Dipper as I love the one I have, which I bought used, and need a second one. Any one have an extra one they would like to sell used?

Thanks!

Nicole

A bit of a challenge - but I made a video showing tempering and working with white chocolate using EZtemper - shows working with the chocolate at a much higher temperature allowing you to get a nice thin shell.

@aura An older model Savage Bros. 50lb table top tempering machine.

Hi, if this topic has already been covered please forgive. 

What temoering machine do you use? What do you like and don't like about it? 

Hi, I'm looking for small printed boxes that I can ship my chocolate in but then can become a display rack for the bars.  Any online companies people have used for this?

 @ben which temperer do you have

Anyone have any experiance of these?

Thanks!

I'd say the entire practice is a single lawsuit away from oblivion.  I certainly wouldn't build a business on it.

True enough, I guess there is a big difference between "safe" and "safe enough"

i'm not familiar with them.  i think it's safe to say that every day, people do things that they shouldn't do simply because they don't know any better.  If the burden of safety was applied universally, cigarettes would not exist 8-)  Studies have shown over and over again that if you believe something's ok, you're going to do it regardsess of what the actual data says.  Thats' the reason we've got a raw chocolate movement that won't go away.  And the reason why people will keep trying to drink things loaded with heavy metals, pesticides, and mycotoxins.

Do companies like Crio Bru not have to prove their products are safe for consumption?

It has to do with your temperatures.  I'd suggest contacting the chocolate company to inquire about their recommendation, since we don't know the formulation of the chocolate.  After dipping them, return the dipped bars to your blast freezer quickly if possible.

Yes.  Consumption of shell based products is a fantastically terrible idea.  Lots of discussion here already on the boards covering the why's of that.

@sebastian  Would you consider that after roasting at, let say, 120ºC/250ºF for 35-45 minutes the micotoxins are still present?

Just curious where I can find material on the husks. People say its full of metals but I have had no luck finding much on it. And more and more people are consuming them.

Hi,

Does anyone know a good source for high quality paper envelopes / bags for chocolate bars? Similar to what you see Madecasse and other brands using now. I would like to use for small production bar and be able to apply stickers for various flavors. 

I am having some trouble with my dipped ice cream bars.  Shortly after I dip them, they devolop little "pimples" of melted ice cream.  I use a basic chocolate & coconut oil dip that is slightly above room temp.  Is there something I am doing wrong?  I start with -10 degree ice cream.