Forum Activity for @Alek Dabo

Hello Marta,

I am physically in the Dominican Republic, but sends via US Postal Service.

The wheel is necessary to use the melter as a Tempering machine because it mixes your chocolate and more importantly, speeds-up the cooling process. This is how I used it, sometimes leaving the chocolate inside for a week. As shown on the photo, I've cut the cover to be able to let the wheel in place. No problem if you don't want the vibrating table, but the wheel is what makes it a tempering machine. The price would go down 400.

You can my process atFaire son chocolat

Where are you? Looking forward to reading you.

Where are you? I have been looking for a DR melter but I am unsure about the wheel attachment and I don't need the vibrating table. Would you be willing to sell the melter separately? Also, I am completely open to a hard sell on the wheel. What do you (or anyone else) think about it? Is it practical? DO you actually use it?

Thank you

Marta sweetsongsung@gmail.com

I am also interested in your Selmi temperer and melter. If they are still available how much are you asking. I am in Juneau, Alaska. sweetsongsung@gmail.com

Thanks

Marta

I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it will not be likely to crystallize. In the originial recipe it lists 700 grams of sugar and 150 grams of glucose. I would make the glucose and sugar content equal. So the recipe would be as follows:

750 grams heavy cream

700 grams sugar

700 grams glucose

200 grams fresh butter

2 g sodium bicarbonate

salt/or vanilla to taste

Some people have problems with caramels crystallizing. Some people do not. This recipe is intended for those who have issues with it.

Hi himali! Thanks for sharing your recipe with us.. :D

Following this thread for more recipes... :D Hope you guys, post soon!!! <3

do you have a recipe to shre with us please?

I just kept on visiting your blog... :D

Nice blog. ))

Art and Science, yuupp!! <3

I used a couple of large metal egg molds - I crumpled some foil then covered the crumpled foil with more foil. Poured the syrup into the foil in the mold. 

Nice job! Now what sort of "base" did you grow these on? Did you create a hollow chocolate egg and put the solution inside? It makes sense that warmer is better. I know when my kids were littles and we were learning about crystal formation, sugar crystals had to be grown near the furnace vent. 

Disappointing crystals at room temperature- the picture on the right.

Much improved at 30º C. Wish the pictures did a better job of showing how lovely the crystals are on the left picture. I'll try to carefully chip away at the overlying crust to reveal the underlying crystals after I'm convinced it's completely dry and finished growing.  

Hi Virgilio, we are based in Vancouver and would be interested in all the items you are wanting to sell

thanks Trent

trent@naturalchocolateworks.com

Used Hobart Buffalo Chopper for sale.  Good shape just dont't use it anymore. Ships from Dallas TX. $2400.00 or best offer.  

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@virgilio-rubini can you please send the dimensions of the final bar. Or tell what model number or brand it is or any link to it.

Yes, generally speaking, the slower you can induce the process, the larger they will grow.  Looking forward to seeing  your results!

I've started playing - just halves so far - I have one that is a room temperature and another that I am crystallizing at 30º C as I read that bigger crystals form at warmer temperatures.

I was wondering if someone can tell me how to properly, hand clean silicone molds.  I clean mine by hand only to have a white film appear (I googled it, it's our water).  I read to use filtered water but I was wondering if someone had a "trick" or different way to clean them.

Thanks!

Hi there! Making Caramel is a big part of my business. When I first started making caramel in very large batches, I experienced crystallization and had many sleepless nights over it.

Are you adding glucose or any other type of "doctor " or anti crystallizing agent to your recipe? IT could be brown rice syrup, tapioca syrup, corn syrup, etc.... could you tell us how much granulated sugar and how much "doctor" you are using?The way I solved all my problems was by increasing the doctor agent substantially.

any recipes to share.. <3

I need a recipe for this

thanks thom!!!!!

gonna visit this site..

If you only need small quantities of white chocolate you might consider the EzTemper system out of Toronto, Canada.  Then you can use your main tempering machine for milk and dark.

I could see why the pure powder would be so repulsive then as if vanillin only makes 2% of the vanilla bean and then ethyl vanillin is 3 times stronger than that , that makes it 150 times stronger than the bean so it must be a total flavour overload lol. I'll have to try it in a small batch then to see how it works. Thanks for your reply.

Vanillin is typically 2% of the vanilla bean.
Ethyl vanillin is 3 times stronger then vanillin. 

I suggest you not to taste this stuff pure you can do the math how much you can use to have the same vanillin content, in case you use vanilla extract it is handy to now the % vanillin it have. 

You will not have the same flavour like with real vanilla beans. 
Other options that are more expensive are (powder) flavours, they typically contain also other flavour chemicals to mimick the vanilla flavour more. 

So a little goes a long way also with flavours there is mostly a recommended dosage of 0,5 to 5 g/ kg depending on the manufacturer.

There are also extracts that 0,1 g is good to give 10 kg an intense vanilla flavour.

I'm just wondering if anyone has any experience using vanilla alternatives. With vanilla going for over $200/lb and no end in sight for the elevated prices I am thinking about alternatives like vanillin or ethyl vanillin. Any feedback would be appreciated by anyone who has used them. I ordered some ethyl vanillin as it is pretty cheap but just tasted a little on my finger and it does not taste how i'd expect it too and has a strong bitter flavor but I expect that would be masked by the chocolate bitterness. 

Hy,

Maybe some one knows a stabilised recipe for shell life for chocolate fondus. I want to make dulche de leche fondu , caramel , dark chocolate. For my recipe i used chocolate UHT sweet cream, fruit pure and so one, but all of them got bad in 2 weeks. Do i have to avoid the sweet cream ? So i can hold them in shop for 2-3 weeks . 

thanks! very helpfuuuuuuul. <3

Hiii, nice blog!!! Enjoyed visiting the link you share!!! <3

Aw really, thanks for telling us

Whoaaa. seriously?

US$ 1,850 - 40 Pound batch Tempering machine from " Design & Realisation ". 110 Volts US plug. Comes with wheel and vibrating table. In good condition. Works perfectly. Shipping in the U.S included

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Got over 130 of these molds for sale

Asking 10$ USD each

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If you still have equipment available would you please contact me at

mizchocobiz@gmail

I will be in your area the beginning of next month.

Thank you

Yes-please

Wanting to Buy used 50g Bar Molds - preferably polycarbonate, all the same size/design, at least enough to make 60 bars at a time.

Have some old molds kicking around? send me a photo and specs. Will pay between $5-$10 CDN depending. 

Thanks

Hello,

I don't know if what you'll see on the attachment will work for you but if so, please get in touch. It is a customizeable heavy paper bar wrap that will accommodate a bar measuring 3" x 6" x 1/4" thick. They can be produced in full color and in short run quantities.

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Virgilio,

Do you still have this? I'm quite interested. Could you contact me by email at jonas@fireflychocolate.com? What are the machine dimensions? And amperage requirements?

Warmly, Jonas

@juliana-desmond Paul2 recommended http://www.shopmodpac.com Looks to me like they do hot stamp...not sure if that is what you may be looking for

Are units still available and price?