Forum Activity for @Mariano Garcia

I'm interested in the Little Dipper. How long have you had it in use? Please send information to Jennifer@ExVotoChocolates.com. Thank you!

Hi Patrick, I am also interested. Please email info to Jennifer@ExVotoChocolates.com. Thank you,

Patrick,

I'm certainly interested as well, if you're able to send any pictures/location/ etc to BlueTableChocolates@gmail.com.

ben Johnson

hello,

do you have an email for the contact? we are interested.

or pm.

THIS ITEM IS SOLD>

I have recently upgraded to a continuous tempering machine and am looking to sell my little dipper. I will let it go for $950 OBO and I will cover shipping within the US.

Please feel free - and thank you!

Jochen

Results of experiments so far - http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2024120

That really is very nice. Do you mind if we share the link around?

You could make a nice thin transfer sheet under chablon piece and place it over the marks.

Hi Kerry,

I will try the different suggestions, although i may just end up leaving it with the weird cirle in the centre for now as the rest has a nice glaze, until i can afford some polycarbonate ones to be made.

Nicely done! I really enjoyed that!

Beautiful! Thank you.

Hello colleagues, I need your advice: I should start using Effector tempering machine: If you use it, do you melt all different sorts of chocolate to 45 C and simply cool down by seeding? Do you use fast mode in melting? If you keep your chocolate warm in it overnight, in which temperature? Which amount of chocolate would be best to melt in it? Full? Any other useful tips? Thank you so much for your help!

That is a great photo journal - thank you very much for sharing

Hi there!

I visited the cocoa in Bahia, Brasil and made a photographic documentary out of it: 

Link to the documentary click here! Enjoy!

Rgds.,
Jochen

I will delve deeper, a quick look on the web sight only stated Canada/USA, thank you 

I will delve deeper, a quick look on the web sight only stated Canada/USA, thank you 

The EZtemper ships worldwide and works with all voltages. It's the only one of it's kind in the world in this price range!

Does anyone know of a similar unit available in the UK? I have been looking at an automatic tempering machine to help speed the process up but this looks like it would be a lot more useful to me overall. Any advice would be much appreciated 

Thank you, I'm attempting another small batch today and will try to fridge them immediately

Its only the side in direct contact with the mould so i think its not cooling quick enough and the immediate chill will hopefully resolve this- i will post my results later!

I've found with things like honeycomb which are great insulators - that I get bloom if I don't get them in the fridge for a few minutes while the chocolate is crystallizing furiously. Milk chocolate seems to be the worst for this.

 Hello, I hope someone can help please

Over the weekend I have tempered over 15kg of both dark and white chocolate using the seeding method with no issue however when I come to the milk chocolate I am having nothing but issues

I am using barry callebeaut, honeycomb( not coated in coco butter) pieces set in the middle, vacume form plastic moulds ( polished)

I am checking the temper before use and it is always fine, the back of the chocolate and the chocolate itself once set is fine but I am still having issues with bloom? Can you get a bad batch from the supllier? 

please can anyone help! I cant upload an image as it wont allow me to? sorry

Food Bloggers of Canada recently published an article of mine on dark-milk chocolate - a category of chocolate that continually fascinates me: http://www.foodbloggersofcanada.com/2015/06/dark-milk-chocolate-a-new-chocolate-category-to-embrace/ This is a bit Canadian-focused, but still relevant to what's been happening the last few years with this trend.

In conjunction with the article, I published a list of dark-milk bars here: http://ultimatechocolateblog.blogspot.ca/2015/06/the-ultimate-list-of-dark-milk.html

If you know of others that are amazing or have great potential - let me know!  (or....feel free to send samples as well )

I have been scanning the chocolate industry again here in North America, and after the rapid launch of numerous bean-to-bar chocolate businesses has come a wave of new retailers (in store and online) selling large selections of bean-to-bar chocolate, as well as chocolate-of-the-month clubs popping up all over the place.  I have put them all in a list here:  http://ultimatechocolateblog.blogspot.ca/2015/07/list-of-specialty-retailers-of-craft.html. Admittedly, my U.K., Europe and Asia, etc. sections are sparse, and I am likely missing a few in North America - so if you know of others, please let me know and I'll get them added!  And if you have been thinking about this new wave of retailers, I'd love to hear some discussion on it! Jeffrey Stern's article on LinkedIn came at the right time while I was researching this, making me wonder what direction the industry will go in: specialty retailers or mass supply of craft chocolate at national chains? Or both?

For the very popular list of U.S. bean-to-bar craft chocolate makers, click here .

For the Canadian list of bean-to-bar craft chocolate makers, click here .

Lists for other parts of the world coming soon!

It is the 'big' flat surface. 8 by 8 cm flat is sufficient to cause a problem with a thermoformed mold which contracts differently than metal or polycarbonate.

You can make the whole surface look the same (however it will be matte not shiny) by using a badger hair brush (or my personal less expensive option - a Japanese varnish brush from Lee Valley). I suppose you could try polishing with ice water as well.

No contact - so the melter is still available. 

Thanks 

There are many cocoa butter benefits. Cocoa Butter(also called theobroma oil) is a pale yellow look alike of regular butter. Cocoa butter comes from the vegetable fat from the cocoa bean. You can eat it, use it as ointment,  use as s pharmaceutical, and plenty more! It does wonders for your body and I will show the benefits of cocoa butter, but first lets see some other things about cocoa butter…….

http://mycocoatree.com/cocoa-butter-benefits/

Cocoa Butter Nutrition Facts:

Serving Size : 1 tablespoon

Calories:  120

Total Fat:  14 grams

Saturated Fat:  8 grams

Polyunsaturated fat:  0.4 grams

Monounsaturated fat:  4.5 grams

Cholesterol:  0 milligrams

Sodium:  0 milligrams

Carbohydrates:  0 grams

Dietary Fiber : 0 grams

Sugar: 0  grams

Protein: 0  grams

source:  https://en.wikipedia.org/wiki/Cocoa_butter  and http://mycocoatree.com/cocoa-butter-benefits/

Facts About Cocoa Butter: 

1.  Cocoa butter fats are great at lasting a long time, it won’t go bad up to about 2 – 5 years.

2.  Cocoa butter is used in mostly all chocolates from white to milk to dark they all contain cocoa butter.

3.  Cocoa butter is made from the residue of roasting, fermenting,  and when they are separated from their hulls. About 50 % of the residue is used to make cocoa butter.

4.  Cocoa butter actually tastes just like cocoa and smells just like it too!

5.  Cocoa butter has a melting point of about 90 – 100 degrees, so you can leave it out at room temperature and it won’t melt.

Cocoa Butter Benefits:

1. Helps Sensitive Skin

If your skin cracks  or it doesn’t do well under climate change. You can use cocoa butter. It helps and soothes the skin of sensitive or dry skin. Most skin lotions have some sort of cocoa butter inside of it.

2. It Can Heal Diseases

It can help heal diseases such as eczema. “Eczema symptoms include itchy, red, and dry skin caused by inflammation. It’s most commonly found in children, although adults can get it” –  http://www.webmd.com/skin-problems-and-treatments/eczema/ . If you have this disease then you can use cocoa butter or lotion that has cocoa butter to help heal it.

3. Lots of Antioxidants 

: Antioxidants help fight free radicals and replenish your skin fro signs of aging or stress. For this you can use it as a lotion, an oil, or just eat it. Like I said before cocoa butter does have a lot of calories, so  would suggest lotion or oil form.

4. Better Shaves

If you use cocoa butter for shaving, it will make the shave more relaxing and smoother. You can use both shave cream or gel with cocoa butter if you wish.

5. Go Away Stretch Marks

Cocoa butter can heal stretch marks or some types of scars. It is actually recommended by doctors for women that are pregnant to use cocoa butter so they won’t get stretch marks after they are through will pregnancy.

6. Have Better Hair

Cocoa butter can help moisturize your hair, heal damaged hair, and help with dry hair. If you have problems with your hair cocoa butter can pretty much fix all of them. This goes for guys too! Guys I know that we want to look good wherever we go. Well your hair is one of the things any girl looks at first. If you have dry hair, unmanageable hair, or anything like that then use cocoa butter!

This is my full article from http://mycocoatree.com/cocoa-butter-benefits/

I am the Owner and Operator of mycocoatree.com . We show everything cocoa and chocolate. I am just trying to run my passion which is my website, if you could help me with my passion it would be very appreciated. mycocoatree.com

1 Cup / All Purpose Flour

2 tsp / Baking Powder

1/2 cup / Brown Sugar , packed

1 1/4 / Salt

1 1/2 tsp / Vanilla Extract

Dairy

1/3 cup / Unsalted Butter

1/2 cup / Milk

Frozen

1 scoop / Vanilla Ice Cream

Liquids

1 1/4 cup / Hot water

For more recipes go to http://mycocoatree.com/cocoa-recipes/

 1252c92be55b30f72bae3a3d3cc26e4a.jpg - 78KB

The History of Cocoa

Cocoa was first consumed by the Mayans, Olmec, and Aztecs as early as 1900 BC. Cocoa was not made known by the rest of the world until 1502 when Christopher Columbus reached Nicaragua while trying to find an alternate trading route with Asia. But actually Hernan Cortes, who was the leader of a Spanish quest in 1519 to the Aztec Empire, who returned to Spain with a cocoa mix called xocoati (chocolate drink). The drink was very bitter and many people weren't interested in it, until they added sugar.........

For The Rest Of This Article Go To http://mycocoatree.com/history-of-cocoa/

Hello,

I'd be interested in getting info on this mill as well. info@potomacchocolate.com

Thanks,
Ben

definitely interested, where abouts are you located. Please feel free to email me at katie@soulroasters.com

 Hi Patrick 

Where is the machine located? is it 50hz or 60hz?

Would you please send us some pics and more info to chaqchao@gmail.com

Thank you

Fits about 250kg. Exit screw discharge is reversible. 220V 3PH - new panel. 

I easily added a water jacket ( removed now ) with pipe and /pump.  It could be done permanently with some welding.

Comes with a freshly powder coated lid.

7000 USD

 FullSizeRender (9).jpg - 119KB

As frustrating as it is, i fear i am going to have to admit defeat to the release marks on my chocolate bars and simply make do for now. I reckon i have tried everything now, from various different methods of cooling, to warming the mould first at different temps, and finally today i got round testing out the theory of strengthening my thermoformed mould with a metal bracket on the back in the hope that this would fix the issue. sadly it hasnt. The most annoying thing is i still have no idea WHY it leaves this mark on the chocolate, my square bars are only 8cm x 8cm, but obviously this is a big enough flat surface like Michael says to be an issue. Any extra ideas would be very welcome.....

It is a three phase engine. Will contact you both by email, Regards, Ewald

Looking to sell our Selmi One tempering machine. 2012 model Used just over 2 dozen times. 

Single phase 220v

Tank capacity 12 kg

Tempers 12 Kg of chocolate in 7 minutes

heated vibrating table

have difficulty uploading picture here: will send pictures

Price $6000 FOB Origin

Looking to sell our Selmi One tempering machine. 2012 model Used just over 2 dozen times. 

Single phase 220v

Tank capacity 12 kg

Tempers 12 Kg of chocolate in 7 minutes

heated vibrating table

have difficulty uploading picture here: will send pictures

Price $6000 plus shipping

Hi there, we would be happy to take the melter off your hands.