Forum Activity for @Clay

Lindt Opens New Flagship Store in Manhattan

Posted in: News & New Products Press

Dateline May 10, 2012 (New York City)

Swiss chocolatier Lindt is celebrates the opening of its flagship Lindt Chocolate boutique in the landmark Rolex building on Fifth Avenue in New York on May 10th.

The 1,245-square foot store is now open for business and features the entire array of Lindt chocolate offerings, as well as Lindt Chocolate Advisors to educate and guide customers through the full Lindt chocolate experience. The new store represents Lindts second Fifth Avenue location, one of the companys nearly 50 retail locations, and signalss a period of growth and expansion for the companys direct to consumer business.

To celebrate the grand opening, Lindt will be offering chocolate lovers a free EXCELLENCE bar with each purchase at the new flagship store on May 10.

Address:
665 Fifth Avenue at 53rd Street
At the Rolex Building

updated by @Clay Gordon: 03/11/26 06:20:34

The Edible Ex: Chocolate With A Mission

Posted in: News & New Products Press

I'd love to get feedback on my latest project on Indiegogo from all the choclate lovers out there! They are chocolate figures for anyone who has ever been in a bad relationship. Check out the videoI madeat: http://igg.me/p/101122 and help contribute (if you can) or share the site with all your friends... if 5,500 viewers each contributed $1, I will be able to reach my goal! You can also view the video on YouTube: The Edible Ex - Chocolate With A Mission Thanks for checking this out!

updated by @Steven Miu: 03/11/26 06:20:34

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

could be contraction/releasing marks. You should leave your chocolates on the mold til they release completely

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

Could be "point of last release"

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Beth, how do you temper the chocolate? Manually? which are the temperatures you use?

tempering problems

Posted in: Tech Help, Tips, Tricks, Techniques

I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves.. its looks like cacao butter film. I am baffled as to what might be causing this. I wonder if its the temperature in my shop? I put all the bars on shelves to cool. I used to put them directly into the freezer and had no troubles then,but I

thought that wasn't the best for the chocolate, because of condensation, so now I let them cool at roomtemperature, whichfluctuates.

updated by @beth campbell: 04/11/25 09:27:36

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

Hi, Anissa. I did my research on Amazon and based on the mixed reviews, decided to go with Chocovision Revolation X3210X - and love it. I've only made 3 lbs. of chocolate each time and they turned out beautifully. It does all the tempering work for you and the bowl is big enough to add nuts and spoon the chocolate mixture out. It also keeps everything at the right temp so you don't have to worry about any changes. Enjoy and have fun. Beth

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

For small production work I am a big fan of the 6kg Mol D'art Melter. You have to temper the chocolate yourself, but it will maintain the working temperature. Also, you can make molded chocolates with it very cleanly. Good luck!

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there,

I am currently looking at different tempering machines for my (rather small) production.

Anyone out there using any of the two machines mentionned in the title and willing to share advice? Or even if you've used both, a comparison of the two would be great.

Many thanks in advance,

Anissa

updated by @Anissa Talbi: 04/11/25 09:27:36

Chocolate glaze

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Tom Early: 04/11/25 09:27:36

White Chocolate

Posted in: Opinion

As with my carob chocolate post i am not a white chocolate fan but am interested in its history. Apparently it was first made by the Nestle Co in 1930. What i am interested in is why, what was the motivation, was it just a way to sell more milk powder or was it to showcase the flavour of the milk. Was the cocoa butter deodorised, was this first bar like the Askinosie bars with good quality milk powder and cocoa butter that had that cocoa aroma to it?
updated by @Tom: 04/20/15 16:55:45

Carob Chocolate

Posted in: Opinion

Yep, i think i s called as well Locust bean gum...

Carob Chocolate

Posted in: Opinion

Is that the carob pod powder or the thickening agent made from the seeds?

Carob Chocolate

Posted in: Opinion

Carob powder is also one of the most ancient and best stabilizer for ice cream....

Carob Chocolate

Posted in: Opinion

Before the predjudice starts, do people actually know what carob is? I didnt until recently, and no i am not going to go on some hippy rant about chocolate replacement, i make chocolate from bean to bar myself and nothing could substitue. Carob, as i found out is actually a sweetener, with no real chocolate flavour, the carob pods are roasted, deseeded and ground to a flour which is high in sugar and fibre and tastes like dates or malt powder....certainly not chocolate. Coincidentally, it is my daughters favorite climbing tree down at the creek near our house, we had no idea the 10s of kilos of pods on this massive tree were, sweet and edible. I now think of them as natures muslie bars, about 50 percent sugar, high in fibre, low in fat, with 6 percent protein (which is pretty high really) and no fat and raw taste like malted dates. Excellent for little tree climbing bodies. One of the main products from carob production is a delicious syrup, which is great in milk and on ice cream.Anyway, my question is, who invented carob chocolate and why, i havent been able to find anything about it yet.
updated by @Tom: 04/20/15 12:20:04

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Robyn can you please let us know your white cocoa butter brand? The one that you used for the Pacifique logo. And do you use any airbrush? Best regards!

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

I've only bought the one pack of sheets and those were from Tomric. I'm not doing a lot of chocolates right now, so I haven't had the need to buy anymore. I've had good luck with them, and the Pacifique logo is just printed then airbrushed.

This link has sheets, but it doesn't give any details on ingredients. Bookmarked this site long ago as something to look in to, but they are more expensive.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Robyn,

Your comments and suggestions have been a huge help to me. I have ordered the blank sheets from Tomric and they advised the sheets are coated with "starch, modified starch, sugar". Do you know any suppliers in the U.S. or Canada that carry the cocoa butter coated sheets? I am nervous that the ink will not transfer/adhere to the chocolate. The chocolates you made with the PACIFIQUE logo look great, did you make them using the Tomric sheets?

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Robyn, dont know what i would do without you. Starting off is never easy the uk does not seem to cater for chocolates made from home.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

I mostly use inserts that come in boxes that I ordered from Chocolat Chocolat in Montreal. I also use some from Nashville Wraps. They seem to fit in most I have.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for your help robyn, i use the same chocolate mold that you use for your 2 pics showing, i wonder if you have managed to find a chocolate box they actualy fit in, the standard inserts for say 6 chocs in a box are to small.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

The top photo has white cocoa butter airbrushed over the printed image. The second photo has a thin layer of white chocolate that I simply piped in the mold over the image. Let that set and molded with dark chocolate.

Airbrushing with something white is really the only way to get the true colors to show up on dark chocolate. I did the white chocolate on the picture of my cat when I was first experimenting with the whole set up and it worked better for her blonde coloring.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

Hi robyn can you tell me how you get such a thin layer of white chocolate in your mold, do you slacken the chocolate down with something and how do you make it to look so white.

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

The pre-made sheets that are clear are made with cocoa butter, not any kind of ink. Edible ink printers only print with food coloring. They are not going to be the same as the commercially available ones.

If they are "white looking" it is because they are made so that they will absorb the ink, therefore allowing it to adhere to the chocolate. If you try to print on acetate, which is clear, the ink will just smear.

Depending on where the sheets came from , they are probably covered with a mixture of cocoa butter, gelatin or something else.

Also, if you are trying to use the ones you print on dark chocolate, they are not going to show up. You need to either spray the back of the transfer sheet after printing with white cocoa butter, or put a thin layer of white chocolate in the mold before the dark so it has a light background.

There is nothing available for a printer that will make sheets like the ones you buy from Chef Rubber. As long as the chocolate is in temper (should be at the higher end) there will be shine.

These are some of the ones I've done using the white background.

And this one is with a thin layer of white chocolate

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

Posted in: Tech Help, Tips, Tricks, Techniques

So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.

So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are completely translucent like an overhead projector sheet. They are printed on with the cocoa butter print ink and other than that there is nothing on the sheet.

I decided to buy my own edible ink printer and print my own for when I do weddings because it costs too much to order them and they make me buy 100 times more than I need.

Here is the problem; the 'Blank transfer sheets' have this matte looking layer (not clear at all, its white) that is made out of like corn starch or something. THIS ISNT WHAT I WANTED! I talked on the phone with the lady for like 10 minutes trying to explain to her that I wanted them to be like the ones I get on cheffrubber that are COMPLETELY clear and have the design printed onto it like that.

The ones that I got leave weird texture marks on the chocolate and they dont transfer very well, and the color.... the color is horrendous! They look so dull! I am used to the ones ive been using that are so bright and vibrant.

Take a look at the pics on my site (klassychocolates.com) and see if you know what Im talking about.

I have to make a "J&J" logo in lavender by the end of the month and I was really hoping this printer thing would work.

Thank you so much in advance for any assistance you can provide. Anything you can offer will not only help me, but will help hundreds of others when they search the same topic because this site is the best one out there and always comes up first.

Thanks!

Ryan

updated by @Klassy: 04/11/25 09:27:36

Legally protecting your chocolate brand?

Posted in: Opinion

in US you need to start selling or have your product on the market before you apply for protection, but it's not the case in EU.

Legally protecting your chocolate brand?

Posted in: Opinion

Clay, thanks for the insight on the difference between TM and (R) as well as the requirement for interstate commerce or being about to go into distribution.

Legally protecting your chocolate brand?

Posted in: Opinion

In the US (and internationally), you would apply for Trademark protection. That's the meaning of the or following a name or image. The means that the application is in but is still in the process of being approved. The means that the trademark has been registered. I believe that this nomenclature is the same around the world, what differs is the process of application in each country. Also, you can trademark a word or phrase (as long as it's non-descriptive; i.e., you couldn't trademark "corn flakes" but "frosted flakes" is okay) and/or an image (Coca-Cola has trademarked the name "coca-cola" the image of the words, and the shape of their wasp-waisted bottle).

There might be one trademark registration for the entire EU, but otherwise it's a country-by-country process, IIRC. And yes, it is expensive. In the US, you can only trademark something that is either in actual interstate commerce or is about to go into distribution.

Legally protecting your chocolate brand?

Posted in: Opinion

Thank you for the reply Rene. Not sure if it is common practice, though.

How many are actually protecting their brands?In which countries aside from their current operation?

And even then, how feasible is it for a small chocolatier to prosecute offenders?

Legally protecting your chocolate brand?

Posted in: Opinion

but those are the steps that you must take if you need to protect your brand

Legally protecting your chocolate brand?

Posted in: Opinion

Hi all,

Could anyone share the steps they had to take to legally protect their chocolate brand? I understand each country has different laws and getting worldwide protection may be a costly proposition for an artisan chocolate maker.

Thanks!

Felipe

updated by @Felipe Jaramillo F.: 04/21/15 02:26:15

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Interesting stuff guys - thanks. The notion of H202 as a preservative in a highly oxidative susceptibility product such as milk powder is strange to me at first blush, given that H202 is SUCH a strong oxidizer. Certainly it's an effective microbiological suppressant, but it'll absolutely destroy the flavor of the fat in the milk. There are much, much better ways to protect quality than the use of this. My guess - it's the cheap option!

Ramya - many modern chocolate factories are still using stone grinders, which are quite effective - so just because something's old doesn't mean it's not useful 8-) For something like H2O2 in milk it surprises me as there are much more effective ways to do the same thing, w/o making it taste bad.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

I think it is what we are still practising in india. Because when i use some batches of milk powder despite the brand some times it taste aweful , when i asked my supplier he told that it is because of the preservative . so before i am purchasing milk powder i always taste it to make sure that, the batch is good. ( I am not a techinical person to do the lab test). sebastian you are wondering if it was some historical practice , if you know that some of our most modern technologys are that, west practiced it some 200 years before,then how much you wonder about..??

sebatian, i like to read your postings and replys, with thorough knowledge and sceince

omar, the information you given is very useful , thank you.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Sebastian,

With my experience, H2O2 is still used in processing milk powder at least for warm climate countries like here in the middle east(Im assuming india as well)Every batch we receive from our supplier gets tested for percentage of peroxidemaking sure it does not excees 0.04%. When it does exceed, the taste gets affected leaving a slight old cheese after taste..I wish I know how to better describe it. So, to answer your question, peroxide is still in business.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Interesting document - i've never seen this actually practiced in western milk plants, nor in New Zealand. Is this common practice in India? Looks like it's an early 60's publication.. i didn't read nearly the whole thing (only 1 page) so i'm certain i've missed context - i'm wondering if it might have been historical practice?

I would say that I'm *completely* unconcerned with H202 levels in modern chocolate processing....

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Thank You Omar will have a look..

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Chirag,

Milk powder contains a chemical called hydrogen peroxide (H2O2). H2O2 is an oxidizing,bleaching and germicidal agent used to preserve milk. The percentage of peroxide in milk powder can vary from one brand to another and because its presence in milk affects the taste, it might be the challenge you are facing with your chocolate today.

Attached is a study made on hydrogen peroxide and milk powder. On page 427 You can find a detailed description onthe effects of H2O2 on the taste of milk powder.

http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p423).pdf" target="_blank"> http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p423).pdf

hope this helps..

Omar

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

hi chirag,

instead of 'everyday' you can try 'nova whole milk powder' that works better. before you are mixing milk powder you must taste it to ensure that it is not salty. because some baches of milk powder tends to be salty. every day is a dairy whitener not milk powder.it contains added sugar also. for any other clarification you can write to me at mannachoco@gmal.com.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Felipe will try using ghee.. sounds like an interesting idea.

Thanks Sebastian that makes sense.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Store brand milk powders in India are often fortified with additional calories by adding vegetable fats to them. Often times those fats are susceptible to oxidative randicity. Might want to check your supply to see if that's causing the off flavor.

And a note, cooking milk powder in cocoa butter will likely only increase the off flavor. In order get generate the caramel flavors, you need 3 things: protein, reducing sugar, and water. Cooking in cocoa butter means you wont have the latter, and lots of heat, generally speaking, does bad things to the flavor of fats.

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Chirag, nice to hear from milk chocolate makers worldwide.

You can try to get some caramelized flavor by substituting the milk fat in whole milk powder with Ghee. Take whole milk powder by weight (100%) and substitute with 72% skim milk powder and 28% ghee. Make sure that it has no traces of moisture by heating it above the water's boiling point.

I am one of those who believe smaller bean-to-bar chocolate makers are in debt to Indian cousine forever based on the quality of wet grinder engineering.

Felipe

Cooking milk powder

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the knowledge Antonino

I live in India so my chocolate wasnt being compared to swiss chocolate..

i use nestle "everyday" brand of milk powder which is 18% fat content..

the reason i thought about cooking the powder was because i read about milk crumb which adds a cooked/caramel flavour to chocolate

i am a newbie using a stone wet grinder(santha) to refine and conch. i dont know what temperature the chocolate reaches in it.. but will now try to find a good ir thermometer to measure it..

i like thinking out of the box so do you think its possible to cook/caramalise the milk powder in cocoa butter or will thatreleasemoisture which will cause the chocolate to seize.