Forum Activity for @Deanna Moore

Interested in the Crankandstein also. Located in California. moore.deanna@gmail.com

Hi,

Im also interested in the Crankandstein if Pierre doesnt take it. Please email me phil@isaacs.net.nz

I have 8 of these -->  http://www.jbprince.com/chocolate-and-sugarwork/squares-magnetic-28-cavities.asp
and 8 of these -->  http://www.jbprince.com/chocolate-and-sugarwork/rounds-magnetic-28-cavities.asp

They're just too small for me.  $20 each plus shipping or take all 16 for $320 and I'll pay shipping.

I have some used equipment I am looking to sell and some new equipment I sell.  Please send me an email to erin at indi chocolate dot com (spelled out to avoid scam and spam, please no spam) and we can see what will be most interesting/helpful for you. Thanks

Suzanne -

Are you here in the US? Some sources from Europe might not be good for you.

I'm looking for a crackenstien mill if anyone has one for sale please contact me here.  Thanks everyone!!

My wife and I want to buy an established bean-to-bar company.  We are looking for a seller.  Please feel free to email me if you would prefer not to post a reply.   

Steven

taylor070105@comcast.net

Hello,

I am interested in your crankandstein bean mill.

Please contact me - busanapierre@gmail.com

Kr

Pierre

Martin - Thanks for sharing!

Hi all - I was going to make a new thread on this but decided to revive this one instead...seems to make more sense.

I am a relatively new chocolatier in the UK - I make my own chocolate (for bars and some of the molded chocs) and I've just started doing a vegan filled chocolate line. I have to say I'm apalled at the quality (or lack thereof) of vegan chocolates....just wow. I found an acceptable vegan milk chocolate made by Plamil foods in the UK; but the white chocolate was awful. They make it with rice powder and rice syrup in place of teh dairy. It is a nightmare to work with...it forms a crust in the bowl when melting (on the bottom of the bowl and no matter how careful I am with temperature) and sets up slightly sticky. Nice...not.

So I made my own using cocoa butter, sugar (from beets) and coconut milk powder. It does have a coconut flavour but it's not overpowering at all and the chocolate tempers beautifully...had great success moulding shells with it.

The key thing i've found is that most recipes for vegan chocolate do not include a proper grinder like the santha or (in my case) premier tabletop grinder. It is absolutely essential to grind it o get the proper consistency and avoid the graininess. I grind it for about 20 hours - works like a charm.

Anyway....figured I'd share in case anyone else read this and wanted to have a go

Hi Shannon-

I am wondering if you ever got an answer to your post- I, too, am in need of an extruder. Would need to get one for thick, firm caramels as well as our very dense macaroon filling.

Thank you so much!

Emma

Hi James. I'm interested in the x3210. Please email me directly at info@stcroixchocolateco.com and we can talk details. Thanks very  much. -_Robyn

So. did these items get purchased?@allan

For Sale: 1 Hilliard Little Dipper (analog) in excellent working condition (it tempers beautifully). I have closed my chocolate business and no longer need to temper chocolate . The machine weighs 45 lbs and is located in northern California. 

The asking price is $800 plus shipping. I'll calculate shipping depending on your choice of carrier and location. 

Contact me at 415-519-7155 or nicolegnutzman@mac.com. 

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Hi. I am interested in your caramel cooker. please email me at chapelcove@outlook.com. I am in the Northeast.

Still interested in the guitar cutter.  Can you e-mail me pics and price at preston@hellococoachocolate.com?

I have a 20kg for sale with depositor. has new PID´s and heating cable

send me a mail if your interested. metiisto.chocolate(at)gmail.com

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Savage brothers tempering machine still up for grabs. Its a 110v model and comes with a voltage converter so it will work in any country with 220-240v or 110v 

 IMG_20161117_134109[1].jpg - 1.8MB

Smoor Chocolates - www.smoorchocolates.com -  have brought to you an exclusive Chocolate lounge to buy chocolates and cakes online in Bangalore. Now shop for Chocolates and get it delivered at your doorstep.

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Buying Chocolates online in Bangalore have just got easier. Smoor has come up with a wide range of luxury chocolates to cater your taste buds. Now you can order chocolates online from our online chocolate store.

I'm looking for a cooling table. Are you try to get rid of one?

Crankandstein Cacao Bean Mill

Crankandstein 3 roll mill. Cost $230 new. The is made to sit on a 5 gallon bucket and includes the hopper to quickly remove outer husk from the cacao beans. Asking $125

Excellent like new condition. 

 crankinstein.jpg - 52KB

Hello!  I was wondering if there are any recommendations for companies/websites that supply packaging?  I am currently a recreational chocolate maker (although affiliated with a food industry company).  We are looking to produce chocolates to give as gifts to our students/clients.  I had a beautiful mold made with my company logo and now I need nice packaging.  I am looking for a foil and/or sleeve (similar to the Ghiradelli squares).  Any suggestions?  Also, I need something to actually store my chocolate in (airtight containers perhaps?).  I have a large commercial kitchen refrigerator I can use (but high humidity). I do have access to a small dark fairly temperature controlled storage space as well.  Thanks for any help!

Hi, I am interested in your  Gold Metal karamel baby cooker for immediate purchase, please give me details at segun.adesina@helixenergysolns.com.Thanks

I'm Interested as well. moore.deanna@gmail.com

thank you

Hi Jay,

Im interested in the Crankenstein Grinder if your willing to ship to Ontario. Please email me phil@isaacs.net.nz

I read some of the threads about tempering machines,but still, I have to ask:
1. The definition of the tempering machine, namely, "semi-auto" means that it needs seed, but what avoid me to have a tempering plan of cooling to 2-3C below the working temperature and than to rise it again?
2. I'm looking for a 4-8 kg tempering machine that needs to be reliable and in reasonable price, I found that the "ChocoVision Delta" will satisfied the demands.
Any other suggestions? I heard that the Chocovision machines are very good, is it?

Appreciate any help!

Hi,

Please understand that I work in an operation making tens of tons of chocolate every week and I can offer very limited advice on how to use small scale machinery.

I am not sure if you can replicate "normal" chocolate making process in a Santha wet grinder and putting chocolate in the oven will not work.

"Normal" as what what is used to make most of the chocolate worldwide, using mixers, refiners and conches.

Process where raw materials are being dosed and mixed, refined to required particle size and loaded into chocolate conche as dry flake.

This flake in the conche is processed "dry and powdery" first to remove moisture, turned into "dry and pasty" phase to allow mechanical work and flavour development and at the very end cocoa butter and lecithin are added to liquefy mass and turn it into liquid chocolate with correct viscosity.

By controlling a range of variables like temperature, time, speed and direction of rotors or level of ventilation in the "dry and pasty" stage we can create a very wide range of chocolates from the exactly same mix of raw materials.

Conching is the magical part of chocolate making as we have a good idea how to do this but very little understanding of what exactly is happening.

I'm also interested - carl@altuschocolate.com

I'm also in Virginia and interested if it is still available. 

thank you,
I didn't fully understand the process..
I just put the cocoa liquor in my Santha 11 and let it grind. Undoubtedly, the temperature inside can not rise over ~60C because of the epoxy.
I can put the chocolate in the oven but what does it mean "before liquifying the chocolate?"

Used Chocolate Melter in excellent condition 400.00

Table top melter for up to 6 kg chocolate. The chocolate is melted evenly at low temperature. Temperatures can easily and accurate being set by an electronic thermostat. The heating is provided by an induction heating device. This guarantees a perfect preservation of all the characteristics of the chocolate during the melting and tempering process.

http://technobake.com/products/6kg-mol-dart-chocolate-melter

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Chocovision Revolation x 3210 Tempering machine
Extra bowl, works good its about 10 years old
Will take 900 OBO

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You can develop a very strong caramel flavour in milk chocolate if during chocolate making process.

Typically you would want to keep the mass temperature below 55C for first 2 hours to remove the moisture and then raise it to 75-78C for 2 hours while it is still dry/pasty. Drop down to 65C and continue normal way. All before liquifying the chocolate.

Trying to do the same with already made/finished chocolate will not work.

How do I order this?

Hello.  

Building a production space for Bean to Bar production.  Looking for ideally second hand equipment when possible, but new in some circumstances will also be an option.  Have been producing small quantities with wet grinder, etc but now looking to scale up and make it a full time business.  In terms of production capability I would like to be able to do 60-80 kilos a week to start with and be ables to grow from there.  

So anyone who may be looking to sell equipment, let me know.  Also would appreciate any insights into distributors in Europe to provide more options.  So far I am mostly familiar with CPS or FBM and not any others.  I appreciate all the help.

Thanks!

Hello everyone,

I'm Ricardo and I am in Spain. I've been making chocolate a bit now on an amateur scale, and now I planning to start my own business. I've trained many years in pastry and have a shop as well and finally looking forward to dedicate more time and energy to bean to bar chocolate!  

Looking forward to reading more on the forums and hopefully contributing when I can.  Also starting to look for equipment so anyone with any insight into the market in Europe would be of great help.  Thank you.

Cheers!

Yes. Precisely.
You mean making regular milk chocolate and then heat it to 75C? it will not burn the chocolate? I suppose that this process caramelized only the milk powder because caramel stage in sugar is higher than 160C.

I have 2 and am looking for a couple more.  I can't even find any on line to buy new.

If you're wondering what they are:

http://consciouscat.net/2013/10/08/katzenzungen-unique-candy-cat-lovers/

Love to see what you come up with!

I am very confused about what are you actually asking about?

How to make chocolate with with caramel flavour/taste?

This can be achieved in the process of making chocolate with normal milk chocolate recipe. Best method is to keep the mass at dry stage at 75-78C for 1-2hours.   

According to "Hotel Chocolat" recipe for the "caramel" bar, there is barely 10-15% of caramelized sugar. I tried my caramel milk chocolate recipe:
20% cacao nibs
28.6% cacao butter
15.4% caramelized sugar
27% skim milk powder
9% Cashew nuts
0.37% lecithin

What I found is just a slight hint for caramel flavour.
I carmelized the sugar on a pan, the color changed to caramel color and the temperature was higher than 160C. By all parameters it was a good caramel.
I also think to caramelized the milk powder but its time consuming and the flavour is approximately the same (according to previous experience).
I is noteworthy to mention that I mix 50% of Hotel Chocolat caramel with 100% dark chocolate and I could still sense the caramel.

So, What is the secret?

If it doesn't work out in LA, I'm still interested in one  to start with.