Forum Activity for @Kerry

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.

Completely fine to use as compost.  Fantastically terrible idea to use as a brewed item for consumption.

The Savage Bros. temperers do not need to be seeded. They use a water jacket hooked up to a cold water supply to cool the chocolate.

Also, I haven't had any issue with keeping the pump warm, but not too warm. Just run it on the timer with the heater off. 

What about those companies making brewing cocoa from the shell?

Yes I meant prima.  Our reservations on the batch machines is the need to seed them.  Thanks for all this info.  very helpful

Hi Aura. 

11 origins. Wow. Do you mean the Prima?

I'm still searching for answers myself but I've learnt alot in the past few weeks.

It depends on what your chocolate is like, what your throughput is like (how fast you will use the chocolate in the machine), what you are making (bars?), how big your batch is. Its a minefield out there and not alot of solid information to go on. 

I think the main thing to consider is in-country customer support - you dont want to be on the phone to Italy or France at 1am trying to sort out problems, not unless you can speak french and italian.

Ask to see the user manual of any machine you are considering. Some manuals are hopeless but others may help your decision.

Regarding the Prima. As Clay has said the small machines take alot of dialling in (I know because I currently have a small machine), they have a shorter screw pump (auger) which means less cooling power, not good for thick chocolate. And the temperature difference between working temperature and tempering temperature is small (0.5 degree) which means you will be working with you chocolate alot cooler then you probably have been. This is not configurable unfortunately. And again not good for thick chocolate. Its only when you get to bigger machines that you get longer screw pump and more temperature range in the tempering curve. 

If youve been tempering on a slab you will be used to working with three temperatures. The continuous machines mostly only allow you adjust two temperatures (melting & working) and the machine will decide what the tempering (seeding) temperature is.  I assume these machines are mainly made for working with coverture which can stay more fluid at cooler temperatures, but if you want to run your working temperature high, to keep fluidity in your bean-to-bar chocolate, you will sacrifice the seeding temperature because the seeding temperature is fixed (0.5C - 2C degrees less) to the working temperature. Hope you can follow me. There will be compromise somewhere. However with a batch tempering machine you can play with all three temperatures as much as you want.

My ideal machine would have, 25-40kg bowl, long powerful auger, user configurable three point tempering, removable/reversable/variable speed auger, pneumatic dosing head and be compatible with an automatic mould loader.

Now I'm no expert so I'm just passing on what I have learnt these past weeks. This sort of information just isnt out there. It would be nice if an expert could join this discussion to give better explanation of these machines.