Forum Activity for @Brad Churchill

"Whole Bean Chocolate"

Posted in: News & New Product Press (Read-Only)

Terrible idea for the following reasons:

1. Shells are much harder to refine than the nibs. Smooth chocolate made with as much as 20% shell will be VERY over refined.

2. Shells are incredibly bitter, and honestly don't contain a lot of flavour. (I know. I've tried to do a lot of things with them to avoid waste)

3. Shells contain a very significant amount of acetic acid. Making chocolate with the shell means conching a much longer time to oxidize the acetic acid.

4. Shells are the part of the plant that stores the heavy metals and other nasty elements (cocoa is often grown in volcanic soil full of heavy metals)

5. For strictly health reasons, it's a very bad idea.

6. I tried a few years back, and the chocolate was terrible - bitter and gritty.

If you're making chocolate WITH the shell, unzip the top of your head, insert a brain and think about this for a second: Large chocolate manufacturers make a profit of pennies on the pound for the chocolate they manufacture, and in spite of some making 100's of millions of lbs of chocolate per year,some STILL go bankrupt. (I was fortunate to buy a winnower from onebankruptcy auction just like that) They are always looking for ways to mitigate their costs. Do you actually think that in an effort to shave costs, they would WILLINGLY discard as much as 20% of their key ingredient if they didn't have to??? Remember, they are paying not only for the product, but also the shipping!

Having said all of that, not everyone can make good chocolate, and I'm glad. It helps my customers appreciate what I do even more.

Cheers.

Brad

"Whole Bean Chocolate"

Posted in: News & New Product Press (Read-Only)

I wonder if it taste good or will be smooth?

"Whole Bean Chocolate"

Posted in: News & New Product Press (Read-Only)

Yeah - but think of all the fiber!

"Whole Bean Chocolate"

Posted in: News & New Product Press (Read-Only)

This is such a bad idea from a health perspective. Worse than "raw" chocolate.

Still, I will be in London in about 10 days and will stop by and buy a bar or three.

Scott- Want one?

:: Clay

"Whole Bean Chocolate"

Posted in: News & New Product Press (Read-Only)

Paul Young is grabbing headlines in England this week with the launch of his "whole bean chocolate" (i.e., grinding all of the shell into the mass), which he sees as a notable innovation of chocolate making, rather than as a throwback to a time when lack of food safety regulations allowed the sale of such adulterated chocolate to customers unable to pay for anything better. More on it here (e.g., "No one's quite sure why the shells are removed; that's just how it's always been done"). And here (where Young is quoted as saying, "Everyone shells just because thats what theyve been told").

Adulterating chocolate with shell is, of course, far from new . And the legal, safety, and organoleptic reasons for removing shell are well and widely known.

Scott

updated by @Scott: 12/13/24 12:16:07

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, Techniques

The layer of chocolate on the sheet doesn't matter what the filling is but white chocolate is usually about 2 parts chocolate to 1 part liquid. Add a concentrated flavor if necessary.

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you Melanie Boudar

I have another problem, I make fruit ganacheratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, hard to put a thin layer of chocolate, and I try raise white chocolateratio easy to firm but not enough fruit flavor, how can I do? Thank you so much

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, Techniques

You need to put a thin layer of chocolate on the sheet first, then pour in the ganache. Makes it easy to handle and cut.

slab of ganache problems

Posted in: Tech Help, Tips, Tricks, Techniques

hi there, I use baking paper oracetate sheetswhen I slabof ganache, but whenreleaseonce the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks!

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

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

Probably not. I'm a novice at this. It was a guess on my part.

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

I don't quite understand about the cocoa butter.Does it help to add somewhen using inclusions?

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

well all the chocolate and inclusions start out at room temp. it only goes into the refrigerated display case after the bark in its entirety has set, because . we do open the doors of the refrigerated case to get truffles out for customers, but it does not explain why only my bark would have condensation and the rest of the truffles are fine. but good to know i don't need to add extra cocoa butter:)

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

ok, so we can probably rule out 1&2 (assuming you've got accurate calibrations and 'room temperature' is < 85F).

3 - wet - yes, similar to sweating. often times when you bring something (even chocolate) out of a fridge, the temperature difference between the refrigerated item and the environment is enough to trigger hitting a dew point, resulting in condensation on the item. When that happenson chocolate, the moisture dissolves a little bit of sugar, an when it evaporates, the sugar is redeposited behind, looking like bloom. it is, in fact, bloom, but it's different than fat bloom, and is called sugar bloom.

i would be very surprised if what you were seeing was the result of not adding additional cocoa butter.

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

1. Positive about the accurate thermometer. I calibrate it often, as I use it to teach co-workers how to calibrate a thermometer.

2. The inclusions (I like this word) are always room temperature. I put in inclusions that sometimes are already covered in chocolate into my bark, so I couldn't get them warm prior to putting them in.

3. not sure what you mean about it getting 'wet'? Do you mean is the chocolate sweating? Generally, it is not but I have seen some of the inclusions (such as chocolate covered almonds) sweat after being in our refrigerated case for a week or two. What is sugar bloom? Is that different from regular bloom? I thought bloom occurred because of the fat in chocolate rising to the surface.

4. the bark, once made, usually sits at room temperature. It is in a massive grocery store, so it is not in a room, just the open air of the bakery department (area), behind the counter. There is no sunlight touching it, but it does get stored and displayed in a refridgerated case held at 60F. There are lights in the case, but we display lots of chocolate truffles in there are well and they never bloom.

I'm thinking the bloom I am experiencing may be a result of me not adding cocoa butter to the chocolate, me adding the inclusions when the chocolate is at 90, and then the chocolate gets too cold from all the inclusions I put in, and once I spread it on the baking sheet it may just get too cold too fast, or the refridgeration in the case is somehow causing it. I'm a complete newbie in tempering chocolate, so these are all guesses. I just don't see why the chocolate I make is blooming but the chocolate that we get from vendors that is exposed to the same conditions does not bloom. What do you all think?

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

1) are you sure you have an accurate thermometer?

2) the temperature of your inclusions should be about the same temperature as your tempered chocolate when you add them

3) does your chocolate get 'wet' after you take it out from the fridge? if so, you've go sugar bloom, and i'd simply not put it in the fridge.

4) what's the temperature of the room you're storing it in? does it ever get direct sunlight?

Why can't I keep my temper?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello! I use chocolate at work to make chocolate bark. I believe it is from 72% belgian chocolate callets. I use the double boiler method, get the temp of the chocolate up to 118F, remove from heat, seed, stir, once temp is at 90F, I add the other ingredients to the bowl of chocolate I want in the bark such as crushed nuts, pretzels, what have you. Then I pour the chocolate on a parchment lined baking sheet, top with more crushed nuts or various room temperature dry toppings, and let it set. Once it is set, I break it into pieces, most around the size of my palm, and we store it in a refridgerated case set at 60F. Usually, within 1-2 weeks, there is bloom. It is not as bad as it was before we tempered at all, but it is still so annoying! Anyone see where I am going wrong?

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

Rev V - How to Manually Adjust Temperature Settings?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Katie:

This is Ian from ChocoVision. Can I call or email you to discuss your specific situation? You can email me your information to ian@chocovision.com and I will reply.

Thank you
Ian

Rev V - How to Manually Adjust Temperature Settings?

Posted in: Tech Help, Tips, Tricks, Techniques

Apologise if this has come up elsewhere - I recently purchased a Rev V tempering machine, we are just starting out bean to bar and have been experimenting this weekend with tempering. The first batch was milk chocolate, we added the chocolate straight from the grinder (no seed), stuck it in temper mode 2 and left it do it's thing. The bars came out streaked and speckled with grey. So we tried again, this time manually reducing the temp to its lowest setting (around 26 degrees Celsius) and still in temper mode 2. With this second batch we noticed the machine stated 'ready' at only 28 degrees and the chocolate was very thick, we tried to manually adjust the temp up a fraction to reduce viscosity but it would not allow us to. Anyhow the we put the second batch into moulds and the chocolate came out much better, less streaked etc but still not perfect. We wanted to try a third time however as we should be able to manually adjust the temp upwards and I wanted to figure out why we couldn't, again the same thing happened on the third attempt - we reduced the temp down and set it in temper mode 2, it said 'ready' at 28 degrees c and we couldn't increase the temp anymore. I have sent a query to chocvision but wondered if anyone had any similar experiences? Any advice?
updated by @Katie Partington: 04/11/25 09:27:36

Opinions on recent genome news?

Posted in: News & New Product Press (Read-Only)

Seems Mars and friends have mapped the chocolate genome. Of course scare-monger sites are screaming chocolate will be all GMO by the year 20xx, and other more staid sites are saying it's nothing we haven't been doingie selection and breedingjust with more knowledge about what to select for.

Anyone know more? Care to comment? I'd love to hear opinions! Thanks,

Lee

updated by @Lee2: 12/13/24 12:16:07

Peanut Butter Cups

Posted in: Classifieds ARCHIVE

Hi Clay,

Are there one-shot machines available that are less than $100,000? I was considering buying one but after doing some research could not find one less than 100K (which is way too pricey at this point).

Peanut Butter Cups

Posted in: Classifieds ARCHIVE

I have an easy way to make these. Use a round magnetic mold or cup mold. Mold the shell. You can use a transfer sheet to jazz it up.For the filling I use 100 gr melted cocoa butter, 170 gr powdered sugar, 650 gr peanut butter and salt to taste. Blend well, pipe in molds. Bottom next day. Recipe good for 7 magnetic molds of 15 pcs= 105 per batch.Some people use peanut flour to replace some of the powdered sugar.I easily make and sell about 200 per week.

Peanut Butter Cups

Posted in: Classifieds ARCHIVE

It will be pretty small scale probably 200/week to start off. The peanut butter will be rather thick. Thank you Clay!

Peanut Butter Cups

Posted in: Classifieds ARCHIVE

CW -What kinds of production volume are you looking to do?FYI, generically, you can do these with what's called a "one shot" machine. Which one-shot machine is right for you depends on a number of factors - volume is one, the viscosity of the filling could be another, putting candy cups in the molds before filling might be the most challenging.

Peanut Butter Cups

Posted in: Classifieds ARCHIVE

Hello community. Can someone point me in the direction of a machine that can make peanut butter cups? Thanks!

updated by @Chocolate Woman: 04/07/25 13:00:14

Cleaning Crankenstein Mill

Posted in: Tech Help, Tips, Tricks, Techniques

Ok thanks for that, I did ask the EHO why he wanted it disinfected and got the impression he wasn't sure, will do some more research so that I can give him a better answer next time which will hopefully convince him it's ok.

Cleaning Crankenstein Mill

Posted in: Tech Help, Tips, Tricks, Techniques

Try asking the owner of http://www.chocolatealchemy.com as he both uses and sells these mills. You might also check the data sheet or ask the manufacturer.

As to your health inspector - he most likely does not have a clue about small scale cocoa/chocolate manufactures, most only know how to apply restaurant health codes dealing with possible health hazards such as meat/dairy/vegetable, etc and they don't know what to do with something other as it is outside their knowledge base.

You might ask the several bean to bar chocolate makers what they do and how they explain to their various health departments their process.

Cleaning Crankenstein Mill

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone, does anyone have any tips for cleaning a crankenstein cacao mill? My environmental health officer has said I need to clean and disinfect it somehow - any ideas?? I've tried scrubbing it with various brushes but I'm too scared to use liquid or detergent on it yet, any advice?
updated by @Katie Partington: 04/11/25 09:27:36

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

Tudose:

The Chocolate Alchemy web site has one of the most concise and complete explanations of the process. You will find more information in their discussion boards. There is probably as much or more information here on TheChocolateLife but it's not as well organized.

One piece of equipment to consider is a cocoa bean cracker to crush the beans after they have been roasted and before you winnow. One popular cracker is the Crankandstein.

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

The aether is a good winnower designed by John from ChocolateAlchemy, in his website you could find recipes that kinda explain the process and also you can look into making tour own cracker/winnower in his forum.You should follow Sebastian's advice and go ahead and pay for consultancy, Clay from there offer that type of service, not only for the chocolate making process but also for the business development.Hey, you can also look for YouTube videos to better understand chocolate making.

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

while there's a great deal of info here, i might suggest you identify a consultant to help, especially if this is meant to be your business and livelihood. there's is no 'full tutorial' describing everything i'm afraid.

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

and what low budget roaster can u reccomend? For winnow i think i will take

Aether Winnower

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

So if i get this right i need the next things:

1. Roaster

2. Winnow

3. Grinder

4. Tempering

Are those enaugh?

And...

Where can i find a full tutorial of how to make chocolate with all the info needed, like grades for roasting and all the particularities of making chocolate?

Thank you for the reply

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Tudose, what you heard (conche and tempering machines is enough) is completely wrong. As you know there are other things VERY IMPORTANT to produce chocolate that need to be done before conching and tempering, for example grinding.

Considering that you want to produce 50kg/day and you must grind/refine for at least 20 hours to have a consistent chocolate flavor, you must get a refiner with those capabilities, you could get a Spectra 65 or a Cocoatown ECGC-65, that would allow you to grind, refine and conch at the same time and they are called "universals" because of that.

As for tempering you can purchase a ChocoVision X3210 which will give you around 45kg per day (more if you use the Holey Baffle).

Remember that you must consider also that you must roast, crack and winnow the cacao beans, and more importantly you must storage the finished chocolate carefully, so those are other machinery you must find out and I can't really provide any advise on.

Small Scale Chocolate factory

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

I`m happy to be here and i would like to ask all of you for some advices.

I want to build a chocolate factory to make chocolate from cacao beans to sell it to buisnesses that work with chocolate.

If someone can give me a list of the minimum requiered equipment for a small scale production like 50 kg / day.

links and info are verry apreciated.

I heard that i can start with only 2 machines a tempering machine and a conche machine. Are those enaugh?

What ordinary machines can i use instead of the professional ones that are verry expensive to complete each step of the chocolate making from cacao beans.

Soo long story short i would like to know what are the needed steppes and equipment to make chocolate at a small scale crom cacao beans.

updated by @Tudose Emanuel: 04/11/25 09:27:36

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

not sure Ruth, will investigate. Lots of friends have these new fangled things and I was curious

cheers

Deborah

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Deborah,

You probably have a solution that works for you, but here is what I ended up doing.I have an inexpensive system for melting that works well. I bought a 4 qt. round crock pot (slow cooker) and instead of using the ceramic bowl I use a tall stainless steel *bowl that fits into the crock pot (it does not fit all the way in, about half way). I then plug the crock pot into a the sous vide electric temperature control Clay mentioned, which I bought from Amazon for $99US, and I melt 3 to 4 pound batches of chocolate in it. Works great. In order to temper I take the bowl out of the crock pot and put it on the table, and then I use a table fan to cool it. It works quite well.

Mack

*the bowl is the mixing bowl that went to an electric mixer.

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

Is a Thermoblend the same as a Thermomix? If so, it works beautifully.

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Clay, was just wondering. Not in a position to purchase pro kitchen equipment as yet.

cheers

Deborah

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

Deborah:

I can't recommend any of the home kitchen units in a professional kitchen because you don't get what you don't pay for.

There is a unit that is designed for the pro kitchen - the HotMix Pro . Advanced Gourmet is the rep here in the US for these units. I'd contact the manufacturer and see who the Australian rep is.

Thermoblend?

Posted in: Tech Help, Tips, Tricks, Techniques

This may be a big no no but has anyone tried using a Thermoblend to melt/warm chocolate?

Deborah

updated by @Deborah3: 04/11/25 09:27:36

Question on Weighing Product

Posted in: Tech Help, Tips, Tricks, Techniques

That makes sense and wondered if that was the case. The sugar has a creamy brown color when I start and is specks of white on the finished chocolate. I guess the heat pulls the molasses out.

Question on Weighing Product

Posted in: Tech Help, Tips, Tricks, Techniques

yes, it can make sense. - When the sugar dissolves it will fit into the nooks and crannies of the cocoa particles thus making the product more dense.

That is a pretty large increase for simply adding sugar. I don't have much experience working with chocolate formulations, but when you add one cup of sugar to one cup of water, you end up with less than two cups of syrup. It should be the same process. Thus, I believe the syrup is more dense (heavy) than either the sugar or water alone.