Selmi users in Southern California?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Todd, I actually come through the SF area every few months. Next trip, if I haven't found one, I will email you. Thanks for the offer!
-Mike
Forum Activity for @Mike3
Selmi users in Southern California?
Posted in: Tech Help, Tips, Tricks, Techniques
We have one in northern ca (SF bay area) you are welcome to try out if you are ever in the area.
Selmi users in Southern California?
Posted in: Tech Help, Tips, Tricks, Techniques
You can always hop over to Hawaii...I know its Not SoCAl...
Selmi users in Southern California?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi all, posting to ask if there are any of you in the Southern California area that use a Selmi tempering machine who would be willing to let me see it in action in person. I'm very interested in buying one, but I would rather not fly to NY to see the showroom demo. Also, if anyone knows of a shop in Southern California using one, please let me know, and I can try to contact them directly.
Edit: I wanted to clarify that I don't need to touch the machine, just see how it works.
Thanks in advance!
Cheers,
Mike
updated by @Mike3: 04/11/25 09:27:36
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Clay, i will post soon my tests, no need to be so "secrecy" about the work of chocolate between us...
let me explain: i have a good (Bosch, electric) kitchen oven at home. There i have been doing my tests and also baked about 80kg of beans at 175*C for about 30 min.
Temperature has been measured with 3 different thermometers, so consistency has been checked.
As well there is also the Humidity to take in consideration, i usually opened the oven after 20 min for 10 sec to release extra humidity.
Now i'm running test on a 15kg/hour brand new coffee-roaster and i already noticed that time and temp. must be changed.
i did run tests on Peruvian beans,
On the Peruvian beans i noticed a perfect roast all the way (170*C for 20min) but the shell is really burned.
Today on Dominic Rep. (the one i usually roast at home) then will be easier to compare results.
I'll keep posted.
Ciao from South Africa!
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
Dave:
PM to compare notes? I'd bet that there are a lot of people here on TheChocolateLife who would like to know about making the transition from a convection oven to a drum roaster (gas or electric). Also, curious, interested in knowing some more about the oven ... full/half size pans, number of racks, rough price? Don't need the brand.
Antonino - It's all time versus temperature. Are you saying that when the gas roaster is set for the same temperature as the convection oven (was set to) that the results are very different? How? Lighter roast, darker roast?
Also, Antonino - when was the last time you checked the temperature of your (home) convection oven with a good thermometer? Are you sure the temp is what the oven thinks and says it is?
:: Clay
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
A residential-grade oven - that explains it your eagerness for something new. We have a small test-size drum roaster and just bought a double-stack commercial forced convection oven so we can to 30kg batches. PM me and we can compare notes. Congratulations and good luck with the growth!
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Dave, i need to roast quite few tons...
went from small testing (in a good convection oven -home style) to i need to roast at least 80 kg a day... but to speed up learning curve it would be great if any one has been there and have few tips..
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
What made you decide to switch from a convection oven? Were you using a forced convection oven or one with radiant heat?
Roasting Beans with a coffee roaster
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Chocolate friends!
we just got a new roaster (for coffee) to be able to roast more beans. I'm starting my testings as it is much different than roasting in a convection oven. Any ideas, suggestion or tricks? The roaster is a 15kg/hour roaster, gas operating with variable drum speed.
any help or comment is great!
Thanks Nino
updated by @antonino allegra: 04/11/25 09:27:36
Considering Making the Big Leap, with Extreme Butterflies!
Posted in: Allow Me to Introduce Myself
Beth,
We are thinking about jumping into retail chocolate sales in Kingwood, TX. Any suggestions about how to get staerted and what events did you frequent.
Thanks, Mike
Considering Making the Big Leap, with Extreme Butterflies!
Posted in: Allow Me to Introduce Myself
Hello!
I've been a member for some time, but asmore of an observer than participant. As I'm considering jumping into the deep end of chocolate pool, I think it's time to introduce myself andstart participating.
I am the owner of Whimzy Chocolates, which I operated for several yearsout ofkitchen incubator inthe suburbs of Houston, TX. I sold primarily atweekend arts and craft markets and through special orders. My productslineis largely made up of what I call "familu favorites", caramel pecan clusters,caramel apples, various barks, lots of chocolatecovered tasties,andhand rolled truffles. I managedto develop somewhat of afollowing andfrequent sold out of productsbeforethe end of an event.
Unfortunately, justaftermy husband and I made the decision to relocate out of state, I recieved three different requests to wholesale, one of which was from a major national department store.
It's a yearlater, I'mhappily settledjustoutside ofNashville, TN and the chocolates arecalling me. I am strongly considering resurrecting the business, but on a larger scale, withthe goal ofrenting a location and building outmy owncommercial kitchen.My initial targeted market would bea few coveted wholesale accounts, special event orders, andthe weekend markets, with aneventual growth to a retail chocolateboutique.
I welcome any words of wisdom or caution, and would love the input of those who have gone down this road before me. I'm in the processing ofidentifying the costs involved andmy questionof the moment is"what do I need, that I don't know I need?"
My primary big piece of specialized equipment has always been the tempering machines. Is there another, chocolate specific piece of equipment that has improved your production time and makes life easier?
Thanks,
Beth
updated by @Beth Husband: 04/10/15 08:22:41
HI, from the new Guy
Posted in: Allow Me to Introduce Myself
Welcome to TheChocolateLife, Matt. Glad to be of help - and thanks for the detailed introduction. I am sure that many ChocolateLife members can see their own chocolate lives in your telling.
HI, from the new Guy
Posted in: Allow Me to Introduce Myself
Congratulations, Matt! I bet many of us would wish for your problems. Where in Washington?
HI, from the new Guy
Posted in: Allow Me to Introduce Myself
I started Carter's Chocolatesabout three years ago in a small town in Washington State.
I had gone to a pastry school back in the 90's, then worked as a pastry chef, managed a bakery, then was a restaurant server for a few years before doing Sales for 4 years. Then I decided to stop working so hard, and set out to create my own chocolate shop, where I could work for 6 hours a day, 5 days a week, and make just enough money to be happy...
Three years of 12 hour days later... I know better ! I was getting part of a day off maybe once a month, although I am trying hard to take one full day off every week now. Hopefully that will keep me from being too hard on the staff.
I started out just making truffles.Customers insisted that I make Caramels, so I started doing them, and then my own pecan caramel turtles, then Crunchy Frogs, and a few more fun things like that. Peanut butter cups, Smores bars... chocolate dipped Candied Ginger flies off the shelf.
Going to Farmer's Markets in the summer and having to packthe chocolatesback into the coolers about noon when things were starting to get melty, was when I started making Ice Cream as well. That first summer was when I learned that Ice Cream and Chocolate are a great compliment to each other. My Chocolate sales are strong all winter, with one Chocolate Holiday after another. Then in the summer, all you need is a good location and a sign for Homemade Ice Cream to fill up your store with customers. And in the new location, Ice Cream customers coming in are increasing the chocolate sales as well.
I have a small staff, and very little machinery. From the little time that I have spent so far on this wonderful forum, it seems that everyone else is using tempering machines.
I don't have a budget for expensive equipment, so I can't afford a Hilliard or Selmi, and the Chocovision that I bought, well, I just don't like the results, and the attempts I have made to use it took up lots of my time. We manage to get several hundred truffles dipped in a day just going in and out of the microwave inpyrex bowls.
I have done little Tasting Nights at my old shop,using a conference room in the Mall. We would sample several single origin chocolates, (chocovic's three single bean, maybe a Pralus and always a couple of Amano) drink a glass of red wine, then pair some of my truffles with some dessert wines ~all while talking about history, growing and production of chocolate, etc. I even did that presentation in front of 200 people at a Chef's Association meeting one night. I always feel out of my depth, as I have never been to visit a cacao plantation, I have only seen maybe three pods, and the closest thing I have done to production of actual chocoalte is take the tour of Theo in fremont.
All my education other than actually making truffles, has come from books. I have as many books as I can find, but the best ones that I like are Maricel Presilla's New Taste of Chocolate and the Cohen's True History of Chocolate. Fortunately for me, 99% of the people have a very limited knowledge of chocolate, so for them it is still educational.
One day I will be able to afford a trip to some chocolate producing islands in the Caribbean. I would love to visit the genebank in Trinidad, for instance.
I will be in awe of the knowledge contained in this group of people, and plan to get lots of ideas and technical assistance here.
Now that I know this group exists, I am sure that I'll be here asking stupid questions all the time!
updated by @Matt Carter: 04/13/15 06:32:37
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
Like they've mentioned every county, every state, every department, is different. Count your blessings.
We have an above ground one, probably 36x36x36 or so--I'm not sure we'll have to drain it but for every few years. It does have some rancor associated with it after a day off. Rancid butters and creams I'm sure. Nothing else I know that could create real stink. It's not like we're frying in here.
We use a bio-solution that helps digest fats and keep everything running smoothly. It is recommended for those with drains that are needing to be kept clean.
http://www.newtechbio.com/greasetraptreatmentproductinfo.htm
It makes the place smell rather nice after cleaning but since we didn't have a problem I don't know of its efficiency I'm just taking steps before I might have a problem. The longer I don't have to open the hatch of doom the better. I can only imagine having to clean this unit out and the thought is rather unpleasant.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
Different locals have different rules about grease traps. The size of the grease trap is an equation based on the size of your three bay sink. I have a monster three bay sink because all three bays will fit a full size sheet pan. When the inspectorfigured the size of the grease trap, it was ridiculous big. The formula is based on restaurants that process meat and other fats on a regular basis. Luckily, the plumber installing my sinknegotiated with the city inspector to downsize my grease trap to a more manageable size than what was required, because we were only doing confections. I don't know how many gallons it is, but it fits under the drain board for my sink. I would guess it is 2' X 2' X 3'.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
What kind of grease trap were you required to install? I was surprised when the city inspector said I didn't need one and that if i were to get one, the minimum size would be 110 gallons. Needless to say, I didn't argue with him further.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
We were required by code to have a grease trap at our shop and I tried to fight it, but I gave in. Anyway, we do have to clean our grease trap from time to time, so as much as I hate to admit it, having a grease trap in general is a good idea. Chocolate and cocoa butter are gooey, clingy food stuffs and tend to accumulate over time. The boiling water is a good idea IF you follow through with it.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
We just opened our shop in March of 2010 and one of the reasons why was because we needed to find a facility with a grease trap (County Code).
We have been told by another chef to run a pan of boiling hot water down the drain once every few days. Hope it helps.
Pierre
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
I would have thought that with all the experienced people on this forum, if this is an actual problem someone would have spoken up!
I will continue to degrease occasionally, just in case.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
Great question. I am trying to figure out the best solution to this as well. I would imagine a degreaser of some sort would definitely help.
Chocolate going down the drain
Posted in: Tech Help, Tips, Tricks, Techniques
Question about potential for drainage problems:
I have been in business for three years this coming October.
I moved my location recently, and when I went back to the old Mall, someone told me that the drains had backed up, and they blamed me.
The City inspectors did not require agrease trap, and so of course I didn't spend the money on one.
Should I have?
Or should I be putting some sort of drain-degreasing liquid down the drains monthly or quartlerly to keep the pipes clean?
I certainly don't want any big expenses down the road!
updated by @Matt Carter: 04/11/25 09:27:36
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
Best solution is make sure your bowl is always slightly warmer than the solidification temp of chocolate
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
With a butter ganache, which works better with the flavors I'm using, I need to begin with melted tempered chocolate.
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
Most people I have ever seen make a ganache avoid the problem by not starting out with melted tempered chocolate.There's no technical requirement to use melted tempered chocolate to make a ganache.
Of course, Cathy's answer is a very good one if, for some reason, you feel it's important (or easier) to use melted tempered chocolate. A cold bowl can precipitate crystal formation on the surface of the bowl before the bowl warms up. Slightly warming the surface of the bowl (with a hairdryer, as Cathy says - there are other ways) will keep that from happening.
Technically, there's also no requirement to even use melted chocolate. The heat from the cream or whatever liquid you're using to make the ganache should be enough to melt the (solid tempered) chocolate and cool the liquid down at the same time. If you do want to use melted chocolate then you can use melted chocolate, not tempered melted chocolate.
Another way: pour the warm liquid into the bowl and allow it a few seconds to warm the bowl. Then pour the melted tempered chocolate into the liquid. No separate warming step required.
Another thing you might want to consider is the fact that the heat of the mass of the warm chocolate with the warm liquid should be enough to remelt any chocolate crystals that have formed on the cool bowl. Thoroughly scraping the bowl with a spatula to dislodge any crystals and work them into the warm mass should melt them. Just let the mass sit for a minute before starting to mix, starting in straightaway with a spoon or balloon whisk won't do it.
You might also consider using an immersion blender. I use one for all my ganaches as it significantly reduces the risk of the ganache breaking. The blender does a much better job of creating a stable emulsion than mixing by hand in my experience. The immersion blender should be able to incorporate any small seeds evenly in the ganache.
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
Ah, the simple solution. Thanks, Cathy.
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
We use a hair dyer to warm the bowl slightly before adding the chocolate.
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
The issue I'm running into occurs when I add pre-crystallized chocolate from the melter to a mixing bowl to make the ganache. If I use a glass or metal bowl that's just been sitting around, I do get some crystallization on the sides of the bowl. This then causes a problem as I end up with little bits of solid chocolate in the ganache.
I've considered warming the bowl slightly with a heating pad, but I'm wondering if there's some very slick method that other folks use to avoid this problem.
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
Craig:
Why are you concerned? Your ganache is going to set in part because of the crystallization of the chocolate - but you're not worrying about it being "in temper" because it never will because of the other fats added.
Now, if your bowls came out of the freezer it might be a problem but at normal working temps it should not be an issue.
:: Clay
Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, Techniques
I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. Is there a common technique folks use to warm up their mixing bowls to avoid this?
Thanks!!
updated by @Craig Boreth: 04/11/25 09:27:36
Dale -
If you go to the Good Food Awards site and look at the entry guidelines they should provide all the information you need. If not, contact the organizers by sending e-mail to info (at) goodfoodawards (dot) org.
Please also note that the September 1st entry deadline refers to the 2011 awards. The entry date for 2012 is August 31st.
I'm excited for the awards. Matt Caputo told me that I should enter my product. I just registered. I use cocoa beans and make a product that you brew like coffee. I entered the chocolate section. I hope that is right. It is more like coffee in its preparation but it is 100% cacao. Did I enter the right category or should it have been coffee?
updated by @Eric Durtschi: 10/14/15 15:36:36
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
Winnowing is not 100% effective. In fact, in some cases, it's pretty darn ineffective. You will always have some level of shell material in your nib. And your prewinnowed stream always will have some nibs in it. Meaning that some % of the nibs would come into direct contact with any foreign material (in this case, pnuts) - so removing the shell, even if it were 100% effective, wouldn't guarantee a soln for contamination.
Of the two companies you mention, one makes chocolate, one does not. We can throw out the company that doesn't make chocolate as they really have no feel for what's involved, and are making assessments based on the information they have (incomplete). It's a bit like me selling used cars and guaranteeing the previous owner(s) never took it on a trip longer than 30 miles - i have no idea. I can provide you a statement to that effect, but it doesn't mean it's true. The other company you mention doesn't really have the technical competencies to provide an accurate assessment (sounds harsh, i know, but most companies fall into this category. not meant to be harsh).
Regarding the challenge study - what size was the sample tested? How many studies were done? On multiple lots? Over extended periods of time? What was the test used and it's minimum detection level? Are you certain that because the test didn't register above the minimum detection level that it's not present at slightly below the detection level? When a given lot does test positive, what are the appropriate clean-out and flush procedures to guarantee 100% elimination of any residual proteins? Are you confident they even can be removed 100%? And now we're back to the threshold of detection level question - if post clean-out it's not detectible by the assay, does that guarantee it's completely gone, or just that it's below the detection lvl of the assay - but still high enough to kick off the IgE cascade?
I've spent some time on the allergen issue (not just nuts, but dairy and soy as well), and know the answers to the above questions. It is my professional opinion that it is simply impossible to guarantee - with any level of validity - the absence of nuts in chocolate. A written statement by a company to that effect is simply reckless.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
Alright, throw out the heat thing, I also realized nuts are often roasted, duh.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
I won't challenge the possibility of contamination in a manner in which you describe but this is prior to roasting/cracking/winnowing and even pressing or further down the line to refining/conching, right? Sacks of cacao likely post fermentation being contaminated. I believe that the heat produced during later processes (greater than 155 degrees) may actually destroy the antigen present in the protein that causes the reaction.I am the parent to a highly allergic child (6 on the RAST for peanut) and have done food challenges with both Chocoley and Belcolade prior to making truffles etc. at home and no reaction was noted in either case. Both of these companies provided a written statement as to their nut-free/peanut free policies to allow the test to go ahead.As a parent to an allergy sufferer, you can drive yourself insane wondering about this or that possibly happening. The only way to know for certain is to do your homework, ask questions and even then, test and observe, continually.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
Ah, someone bites 8-) Really the only thing they can guarantee is that they're not intentionally bringing peanuts into their facility (ie they're not mfg peanut fillings or coatings). In many origins, it's quite common for a farmer, grader, middleman, dockworker, or ship-hand to eat nuts as a snack. The shells and meats of those nuts are often tossed aside, and i can't count how many times I've seen them land in piles of cocoa or in bags. In some cases the equipment used to handle the material is often shared between nuts and cocoa.
How does the mfr propose to keep that material - which they're not even aware of - out of their plants?
If they make the argument that it's too small an amount to be reactive - how do they know what the acute dosage threshold for an immuno-reaction is for each person? How do they know that even if they're testing it via ELISA or some other assay, that a given persons threshold for a reaction isn't below the threshold of the testing kit (ie absence of assay reaction doesn't guarantee it's not there, it just says it wasn't in that sample or that it wasn't enough for that particular kit to detect)?
I would be very skeptical of any non-artisinal mfr (who isn't in complete control of their supply chain) guaranteeing the absence of nuts in chocolate. I don't believe it can be done on a large scale, and would thoroughly challenge any mfr who claims they can do so.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
Belcolade offers peanut/nut free chocolate and has a statement to that effect. I believe Guittard also offers peanut/nut free but that you would need to check. If you are looking for smaller quantities, a company called Chocoley sells peanut/ nut free couverture through their website.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
I'd doubt very strongly that anyone will guarantee it. I'd question them if they did.
Looking for peanut/nut free courverture
Posted in: Classifieds ARCHIVE
Hi everyone,I'm looking to purchase peanut/nut-free courverture, and was wondering which brands guarantee this?
updated by @Natalie: 04/07/25 13:00:14
Chocolate & Photography
Posted in: Tech Help, Tips, Tricks, Techniques
I work with a professional photographer for our photos. He uses diffused lighting from various angles. It takes about 2-3 hours to get set-up, but once the lighting is right, the results are great. Good luck.