Forum Activity for @Kerry

Paul - when I use a melter I put the chocolate in the night before - by morning it is melted and the temperature can be turned down for the tempering process.

Im looking for a DEDY truffle filler, do you have  one of those for sale?

Shawn

Robyn

I am interested in purchasing this melting unit.  I plan on using it for a trade show for demos.  My question how long will it take to melt 5 pounds of mild chocolate.  I plan on using Callebaut 823, and will make bars with my trays.  As I am not in the chocoalte making business, would appreciate your attention to this question.

Best

Paul DeFruscio

And heres one of the Rev Delta

 IMG_5337.JPG.jpg - 1.5MB

Heres a photo of the Prima

 IMG_5379.JPG.jpg - 1.4MB

Hey there.. Just sent you a phone number via insta gram...

Can I get an email / phone to speak with you about the Prima?

I'm in Oakland so transport would be easy.

I have only been making chocolate for a short time but I am finding it difficult to know how to source self designed wrappers for chocolate bars.  I have been using the plain flat pack card packaging from Keylink but it adds quite a bit to the cost so hoping to source something cheaper.

Yes Trent. 

It is still available.   Feel free to call me with any questions. 

You bet Kim, 

I am also interested.

Kim

Hello. I am also interested in your prima and rev. Are they still available and can you send me the prices on those two please? 

Thanks.

Heres a link to it for ya... The picture here is of their newest version. I believe all the specks are the same though...

http://www.boscolo.it/en/chocolate-machines/prima

Hi Stephen,

i realize it's an old post but we can help if you are in need of 100% organic or 100% FT organic liquor.

trent@naturalchocolateworks.com 

What size is your FBM Prima continuous temper melter?

Trent

Hi Jeremy

is this still available?

Trent

San:

One of the challenges with "raw" is that there is single, accepted, maximum temperature. Some say 42C (Douglas Adams coincidence?), others say 45C, and the most common one I've heard here in the US is 48.7C (118F).

One of the challenges I have with a single temperature definition is that it assumes that all foods (and all enzymes) react the same way to heat. I know that Excalibur, a dehydrator manufacturer, cites research that says that enzymes are more durable in aqueous environments. They can "survive" for far longer times and far higher temperatures than the ones you cite.

From a process perspective, trying to express butter from liquor at low temperatures is inefficient - time consuming and expensive.

Furthermore, there is no proof that I am aware of that there are living enzymes in dried cocoa beans (drying is a stage missing in your process diagram, and I take issue with the order of other steps). If there are no living enzymes in raw beans then it should not matter what temperature the cocoa butter is processed at. Also, to the best of my knowledge, there has been no peer-reviewed study that tracks changes in nutrient levels from the bean in the pod to a finished bar that conclusively shows any benefits from consuming "raw" chocolate.

So - from my perspective - the distinction is meaningless.

But your customers obviously care.

Trent -

NCW is a commercial company whose business is selling products and services to confectioners and chocolate makers. 

You can promote your business on your profile, but if you want to promote product or services here in the Classifieds - you need to help cover the costs of keeping the servers running and the software up to date.

Please send me a PM or email to discuss.

Thanks,
:: Clay

Natural Chocolate Works is actively seeking Existing Chocolate Brands wanting to sell or perhaps look to become part of a larger confectionery company 

confidentiality agreements available 

trent@naturalchocolateworks.com

Natural Chocolate Works has 60% Organic Dark sweetened with Coconut Palm Sugar Couvertures FOB Coquitlam BC Canada.

Yes, they are. 

Hi everyone,

I have been wanting to ask this question for a while regarding "raw" cacao butter vs. regular butter. I am sure some of you already know much more about this. After talking to many people in the chocolate filed, I have come to the conclusion that raw cacao butter (i.e. processed below 42 degrees Celsius) is practically non-existent, as even the producers that declare their butter as raw say that they will go up ti 45 degrees in the processing, and that temperatures during transport (especially in the tropical countries where they are produced) can even exceed that temperature at times.

Below is a chart that is apparently used by a producer of raw cacao.

My question is: does it ever actually make sense to make the distinction? Wouldn't raw and now-raw cacao butter be very similar in structure and attributes (excluding those that are deodorized)? 

Many thanks,

San

 @.jpg - 27KB

We sell organic and organic FT cocoa liquor

perhaps we can help

trent@naturalchocolateworks.com

We are not located in Ontario but we are in Vancouver - perhaps we can assist?

trent@naturalchocolateworks.com

I have organic 60% dark couverture sweetened only with OCPS - 18.14kg per box

we can discuss your volume and price 

FOB Coquitlam BC Canada

Trent

Are these still available?

please see attached file for details, with prices.

Inventory List with pictures update Aug 18.pdf - 1.7MB

Details on the truffle/bon bon trays?  Size, quantity, price?

If you are in the continental US, I will ship to you for the $500 price.

yeah, i didn't read it very thoroughly.  lots of speculation from the little i did read.  w/o knowing what it is, it's hard to say.  i've work quite a bit with gold leaf, and it's a nightmare to handle.  i suspect it's not gold powder/leaf/whatever at all, but something else. Exactly what?  I dunno...

Edit - i've got a good friend who's a CMPC - let me ping him to see if he know's the details of what's going on, and then we can get into the science

Hello, my name is Tony and I am really glad find this forum:)

I am an amateur and big fan of making chocolates at home.

But I have a small problem and got confused when I start try to make pralines with airbrush.

After I airbrush the mold with colored cacao butter and fill it with chocolates, some colored cacao butter will remain on the surface of the mold and when I scrape the overfilled chocolates back to my bowl, then some colored cacao butter will mix with the rest of the chocolates in the bowl, which will cost some wastes.

It seems like a beginners problem but I am really confused.

Could anyone give me some advises to avoid this problem please?

Thanks a lot:)

Sebastian -

The /reddit thread is spectacularly unhelpful in explaining how/why this works.

There is a lot of bandying about the word hydrophobic but the question remains, how are the gold powder particles selectively removed from the (cocoa? coffee?) to stick to the surface of the chocolate?

What's the chemistry of this, do you know?

Very neat. I'd not seen that before.

I thought some of you would be interested in this "trick".

I found the thread on reddit yesterday.

turning chocolate into gold

In the comments there are a few descriptions of how it works.

They say there are some gold flakes suspended in some kind of cacao or coffee powder and only the gold will stick to the bonbon because of some hydrophobic process?

just take a look at the link and you will see.

Ilya -

250kg week is 2500, 100gr bars or about 3500 70gr bars. If your mold has 3 cavities in it and you can process 3 molds per minute thats 3x3x60 or 540 bars/hour. So, molding 250kg would take 5-7 hours per week at those speeds. Tempered chocolate requirement is ~35-50kg/hr.

Cooling time is dependent on several things, with the thickness of the bar a key factor. A 7mm-thick bar is going to take a lot longer than a 3mm-thick bar (the time difference might not be a linear function).

If it takes 15 minutes to cool down a mold (a cooling tunnel will make this much faster, BTW), then you need to have a minimum of 45 molds at 3 molds/minute if everything went perfectly and there were no delays. To be safe you will want twice that number.

Throughput is going to be dependent on getting your molds into the mold loader, de-molding at the other end, and returning the mold to the mold loader.

One of the things people think is that going to a cooling tunnel eliminates labor. That's not strictly the case as you need people to operate the machine. A skilled operator and manual dosing can do a lot more than you think. It's about organizing production to be efficient.

A case in point is to consider that at .5 meters/minute you need at least a 7.5 meter cooling tunnel to keep up. And that's going to mean a lot of walking from one end of the tunnel to the other.

[ That's not the case with the Selmi bar tunnels because there is one fold. They go down to one end then move to another level, and return to the beginning. ]

A specialized crystallization fridge with 20 racks can probably hold 80-90 molds. It might cost you $6-7000 delivered. By the time you put the bottom tray into the fridge the bars on the top rack will be ready to take out. The operator can work at their own pace - it's not dictated by the machine.

When you need to double production, duplicate the line. It will be less expensive and require less space. When your production projections reach into the 1000 bar/hour range and you have to run at that pace for more than 5 hours/day, then go get a tunnel. And then consider a folded (vertical) tunnel not a linear tunnel.

$300 for 20 molds, each bar is 100gr or 3oz

Closing my shop Vancouver Island, BC. All seasonal packaging: Thanksgiving & Fall, Halloween, Christmas, Valentines, Easter

Unbranded boxes, ribbons, display decor, trays, etc.

 20160219_160621_resized_2 - Copy.jpg - 259KB

We are currently selling our FBM tempering machine! Excellent condition.

Suitable for those using couvature or for bean-to-bar makers who add cacao butter.

Includes belt and paper rolls.

Please e-mail chocolate@fineandraw.com for more details!

Many thanks!

FINE & RAW

ROSS 4 X 8 3 - ROLL REFINER WITH CORED ROLLS

MEASURING 8" LONG X 4" DIAMETER

COMPLETE WITH HOPPER AND SCRAPERS,

DRIVEN BY A 1-HP, 3 PHASE, 60 CYCLE, 230/460 VOLT MOTOR.

It's in great working condition.

Asking price:  $10k

http://www.unionmachinery.com/Product.asp?Number=76017

Please e-mail chocolate@fineandraw.com for more details!

Thanks!

 3 roll 3.JPG.jpg - 1.3MB

ROSS Rollmatic RAF machine
2-roll grain mill
2012.
We have an custom built additional hopper for it.
We are asking $6.5k

Please email chocolate@fineandraw.com for more details!

 2 roll.JPG.jpg - 1.1MB

How much for the bar molds, and how many gram bars do they make?

Closing my shop Vancouver Island and selling all molds.

Bonbons and pralines, magnetic, logs, golf balls, hearts, nuts, figurines, boxes, bars, Christmas, Easter, Valentines, Fall/Thanksgiving, etc.

Available detailed list with photos and prices.

Inventory List with pictures molds only.pdf - 722KB