Hi. I wanted to get everyones opinions on the top chocolatiers. I came across Jacques Torres, Norman Love, and others but I'm not sure what's different between all of them. What makes one better than the other in general?
Also, I just recently discovered Julian Rose. What do you think of Julian specifically? Is he considered one the best and if so why?
ha ha that's awesome, are you looking for the source of the picture? I see them here at hiphopchocolate dot com. ha, they even have a chocolateMPC 2000. They probably make the moulds themselves with food grade silicon.
Someone shared a picture of a chocolate turntable. I have no idea where it came from. Google only comes up with a silicone ice cube mold and that's not it. Can anyone tell me where it came from?
Hi Ben,
Indeed, it must be the ECGC-SS mini-grindeur from cocoatown. Thanks you very much for your help!
This looks like the ECGC-SS mini-grindeur from cocoatown. Andal from cocoatown mention it in this old thread:
http://www.thechocolatelife.com/forum/topics/wet-grinders-in-the-uk
I've seen one in person at a couple events where they were using it to show what their larger grinduers looked like. It appears to use the same bowl and conical stones as the older model of their melangers, which were a little larger than the current model. I'm not sure if they ever got into real production on them. The one in the video looks like it may be a demo unit, since it has a cocoatown sticker on it showing several of their products.
Hi,
Somebody filmed at the Four Seasons hotel where they have their own chocolate events. In the clip you can see a "metal cased" stone grinder/melangeur (looks like a small Cocoatown ECGC-65). Enclosed you will find two screenshots.
Does anyone know this machine? Is it any good?
Thanks!
Hello Morena,
I have both beans and nibs. I live in Matagalpa, Nicaragua (our cocoa is entirely Nicaraguan) and can ship either LCL or air freight if you would like. We can do anything from one sack to one ton. www.cacaobisiesto.com
Thank you,
Giff Laube
Matagalpa, Nicaragua
Thanks so much for this Marc. Received with enormous thanks! 
(For the benefit of Ruth and others...) Reading through your document it seems that the initial issue is that of pre-coat. Although I am concerned to do this with freeze dried products as they may well go soggy instantly. I shall test...
There HAS to be a way...
Colin
It is a document that I need to send.
Please post it here. Others would like to learn from it.
Hi Colin,
pls me advise your e-mail address and I will send you info on the panning
problem.
Cheers
Marc
I am going NUTS with a problem that I am hoping someone can assist with please.
I pan chocolate products and in some uneven products like some "crinkled" berries (eg raisins or dried cherries) I have a really bad problem - especially with dark chocolate.
The chocolate adhers to the product OK but in the "valleys" (crevices) of the center it will not "set". By "set" I suspect I mean "temper". It stays liquid yet on the "ridges" it goes hard.
As a result the liquid chocolate falls out of the crevices and I get deep holes. One would think that softening the chocolate would soften the ridges and the holes would close up but this does not happen.
In some products, leaving it to turn for a long time does eventually smooth out the job. But in others it just causes damage. Eg freeze dried strawberries start to break up.
I suspect strongly that the vibration in panning tempeers the chocolate on the ridges but the chocolate in the hollows does not temper - hence it falls out.
Does anyone have any thoughts please? This is giving me real grief and wasting a ton of time.
I do NOT temper before adding chocolate to the pan. I have researched this quite well and advice on this website and other places say "don't temper".
Thanks so much in eager anticipation.
Colin
Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.
I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.
Can anyone point me in the right direction?
I am also having tremendous trouble locating caramel cello wrappers in the UK and can find Niege Decor but not granulated coating sugar, i'd be very glad if anyone can assist.
Many thanks, Sally.
This discussion has been closed and the link removed because the link is to an MLM company/product.
Wow. How sarcastic. Someone needs a nap or something.
Their chocolate seems to be a plain Jane chocolate from Italy. (Plain Jane because it has vanilla extract.)I'll pass on their chocolate but Brad if your chocolate will walk my dog and paint my fence ill start driving to your shops tonight. 
...and heal bones, increase sex drive, promote fertility, paint your fence, wash your clothes, walk your dog, and even pick winning lottery numbers for you!
WOW WOW WOW
i GOTTA GET ME SOME!!!
I have made the most amazing discovery. Chocolate that can heal. There is chocolate that can help you lose weight, relive stress, and much more. Check it out at [ Editor note: link removed because it promotes a MLM product, company, service. ]
Thanks Larry, Ben & Russ, I have had good results with adding chocolate from my Stone grinder at around 110 F, then setting the machine down to 82F, then setting temp up to 90 F for a finished temper. Great results so far...
I use the rev delta and have yet to seed my chocolate. I use the temper 2 setting (brings the chocolate down to 85 and then ramps back to 88.7). Pretty much perfect every time. Have you tried a batch without seeding? If so what were your results?
Hi James. Larry's right. You don't necessarily have to use seed chocolate in the x3210 or Delta, but it does make things go a lot quicker. When I do test batches, I just melt to 108, cool to 82 or 83 and then warm to 89 or 90. I'll usually let it run at 89 or 90 for 10 minutes or so to make sure that it's all the same temperature. After that, I'll test and it's usually in temper at that point. If not, I'll just let it run for a few more minutes.
Excuse me Clay this should have been in Tech help.
So what I have gleaned from the sight is: if using a stone grinder (melanger) and have chocolate in a liquid state poured into the Chocovision X3210 I need to use seed chocolate. That seed chocolate would be from a previous batch that I could hand temper. Any TIPS would still be appreciated and ratios of how much seed to a batch of 3lbs of chocolate...
Who has used the X3210 or Delta Tempering machine without using Seed chocolate?
I searched the sight and didn't get any detailed info on a method.
Please share with us your methods in detail! Thanks, James
If anyone has any sources for preferably small scale production, and even used equipment I would be very appreciative of input.
Thanks!
Hi Samantha,
Send me a message. We have an enrober and use mostly organic ingredients in our production. I look forward to hearing from you,
Daniel
Hi!
I'm in need of an organic certified chocolatier with enrobing capabilities.
If anyone can lead me in the right direction that would be great!
Thanks!
Hi Lea,
Would appreciate to know what machine have you purchased and its performance? Thanks in advance for your reply.
Ernesto
Thanks for the tip! We have settled for a machine now.
Lea, You can check the website makechocolates.com. You can find all the stuff you need here.
Hi,
I know this has been covered plenty of times but I'd still appreciate your help.
We are looking for a tempering machine in India. Volumes are not too big, we produce around 25 kg per day. However, we need to change couvertures quite often. We look for a sustainable machine with possibly a dealer in India. That would allow us to get services and repair here. Moreover, we need the machine very soon.
Can anyone recommend a machine to me?
Thanks a lot in advance,
Lea
Thanks for explaining the differences Brad. Your right about expensive! I was getting quotes of $5,000 +... yikes! I like your suggestion as I need my Oompa Loompas for future work!
I am going to try and see what I come up with. Definitely I see a challenge.
Cheers!
1/4 inch in size eh? Hmmm.... Thermoformed mold probably won't work for you. Essentially what thermoformed mold is a sheet of heavy plastic laid over top of a "negative" of the mold, heated almost to melting point, and then sucked down on to the negative by vacuum pressure. The detail is nowhere near the clarity of polycarbonate, and is certainly not going to get you the 1/4 inch inclusion squares you want.
Polycarbonate molds are essentially little pellets of plastic that are melted and then forced into a metalmold shape under intense pressure and heat. The plastic cools and then the mold is popped open to let out the molded shape - which is usually very hard and clear (some are white). A machine that could handle a 2 foot sized mold would be huge. I'm sure they are out there, but holy cow your molds will be expensive. Prepare to sell off your first born for those bad boys!
My suggestion would be to create a negative out of wood, or molding clay, or something like that, and then use silicone. You can then make your own. There are lots of videos online to do that, and most cities have craft stores where silicone molding supplies are sold.
Hope that helps.
Thanks for your reply Brad. I appreciate it! I'll check it out. Do you know if there is a big difference in terms of the material used? I am actually looking to create small cavities or inclusions within the large mold that will be approx. 1/4 inch square in size so you can imagine just how many cavities it would hold. Thanks again.
Go Flames Go!
That's pretty big for polycarbonate - essentially the dimensions of a full sized sheet pan. You might want to consider a thermoformed mold and the use a sheetpan to help stabilize it.
Hello everyone including all lurkers!
I saw the Micelli polycarb molds advertised on the Chocolate Life but I am looking for a much larger industrial mold. I am looking for a mold that is 24" x 16". Anyone have any suggestions on who to contact for this size of mold?
Your help is much appreciated!
Thank you.
Jeffray D. Gardner
Marsatta Chocolate
Heat to 115 F to break the seed crystals and then re-seed with tempered chocolate and bring to temper again. Should work.
