Forum Activity for @Jim Dutton

I completely agree with you about the offputting taste of white cocoa butter. I hate using it but need to if I want some colors (such as red) to show up when applied to dark chocolate shells. I am not sure what constraints you are under to produce a white product, but you might not be satisfied with the ivory tint of white chocolate (even though that is a great possible option, as noted earlier in the thread).

This past weekend I was at a chocolate workshop in Las Vegas and met Kurt Knobel, the owner of Glarus Gourmet, which does business online as chocotransfersheets.com . He makes colored cocoa butters (he used to make the product for a major producer before going out on his own) and seemed genuinely interested in getting customer input and suggestions on his products. You might give him a call (707-748-5658). If you do contact him, it would be very helpful if you posted here and let others (especially me!) know what you find out.

Curved glass display - imported from Italy and made specifically for gelato. Used 3 summer seasons. Originally $10,000 asking $4500. Located in Indianapolis, Indiana area

jkbole@gmail.com

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I have a 4 foot, 5 foot and 6 foot display cases for sale. Cold Core 3 and 5 years old - Curved glass, temperature and humidity controlled. Curved glass fronts and Walnut formica. 

Asking $1000, $2200 and $2500 respectively. 

Pictured is the 4 foot case - others are same except for lengths. 

jkbole@gmail.com 

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Thanks for clarifying. I'll give that a try with pineapple purée, which scorches easily if added at the beginning of the process.

oh no! The bourbon goes in during the final stage of cooking.

Just to be certain I understand you: you are adding the bourbon after all the cooking is complete?

I haven't yet gone to a piping consistency for the Bourbon Salted Caramel. I pipe my dry caramel (more of a French, dark caramel). My bourbon one is cooked to 116.5-117 C. It is cut and dipped, or made into the turtles ( think I posted a pic up there.) 

I'm afraid I don't have the expertise to be of much help in your quest, except to say that I would not use my guitar on caramel. If you have ever replaced even a single wire on a guitar, you will know why (though I realize that knowing your caramel and its consistency might change that rule for others). I do have a question. When you say:

"my only trick was to discover the precise temp I wanted to use to get the right texture, while adding about a 1/2 cup of bourbon to the double batch"

to what temp do you cook the caramel? I have the problem that when caramel is cooked to the right consistency (in my case, for piping), it means the correct amount of liquid has evaporated. If I add liquid (I have tried pineapple purée), the proportions are thrown off and the caramel is too thin to pipe into a mold. Of course, adding flavoring liquids earlier means the flavor often gets cooks off.

@johnnyd The price is $25,000 OBO for both together

Josh, I can't answer the questions you asked of me.  I have had the occasion to use titanium dioxide for a couple of small special orders and for those I squirted the colorant right into the chocolate until I got the desired color, but as a general rule in my shop we don't use any colorants.

Sorry.

Brad

I can be contacted at info@hazelmountainchocolate.com

Used as warmer for bigger tempering machine, works great!!! asking $2950 plus shipping. Located in Southern California.

• Tempering equipment, air heated by electric elements
• Chocolate capacity: 45lb (20kg)
• Dual-display electronic thermostat (FUJI) to adjust and read the temperature of the chocolate
• RTD temperature probe in chocolate
• High temperature limit to prevent burning the chocolate
• Cooling accelerated by an integrated dual fan system
• Variable-wheel speed (0-68 RPM) driven by a Baldor motor
• Chocolate pan interchangeable for quick color change
• Stainless steel construction and other food approved materials
• Stainless steel lid
• Wheel, spout and tray are removable without tools for quick and easy cleaning
• Electrical certification provided upon demand

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Update as of May 22:  the 4-truffles boxes and 12-truffles boxes have all been sold.  The only cases that remain are 7 cases of 12 boxes of the 4-layer cube box (third on the list).  Thank you.

I would prefer to sell them all at once but would be willing to break them up into two lots of 5 each.

If you have more photos and videos I would like to know more about the machines. Do you have a contact email?

Is this still available?

What is the price for units?

I found the key is to first score the number of rows you will be dipping.  Cut that piece of caramel and transfer it to a cutting board for cutting.  If it is firm I usually do not need to reshape, and if it is softer I just reshape it.  Cutting smaller amounts helps the caramel to hold shape through dipping.  I have used this cutter for 4 years now.  If I have a few people helping we can get through 4 full sheets in just a few hours....when I started my business ....10hrs for one pan from start to finish with just me.  I have a low tech business, but I also got a bit of advice from a chef I studied under...."Be the machine, before you buy the machine."  It takes a lot of money to buy equipment, so I always make certain that I have the need and the money.  Hope this is helpful.

granite

Jayne, that is correct.  Each little case is 12 boxes but I am selling them 24 at a time.  Can you email me at cbw@chocolatspassion.com to get in touch so we may discuss and I can give you a shipping quote?  Thanks!  Catherine

Hey!

I have a question about the stone grinder machine...

I am in the proccess of making my own machine but i do not know the name of the stone.... i mean, i imagine that should be a special stone.

anybody know the name? or what kind of stone can i use

THANK YOUUUUUUUU!!!!

Hey!

I am in the proccess of making my own machine but i do not know the name of the stone.... i mean, i imagine that should be a special stone.

anybody know the name? or what kind of stone can i use

THANK YOUUUUUUUU!!!!

Hi.

I am interested in buying the first two listings, however I wanted to double check the quantities listed.  At ASB the boxes are listed 12 per case, so have these been reboxed into 24pc cases?

Tomric's was on my possible list... it's in my "affordable" range, so it's good to hear it has made that much of a difference! Thanks!

Hi there.

Caramels are a huge part of my business.  I have many things on my equipment wish list, but I will tell you what we use.  I do have a guitar cutter, and I would never use it for my caramels.  Our caramels are cut with a Tomric caramel cutter, and we also use this for toffee.  Our production time has been cut down by 75%! and we still hand dip everything.  We do not foot the caramel....we repair if needed.  You will find what works for you, and if I can answer any questions let me know. 

It's a week since the Grenada (Home of tree to bar) Chocolate Festival 2017 took place, it was a wonderful and inspiring week. You can see a short video of our cocoa farm workshop and other events on the channel. 

Tri Island Chocolate - Tri Island Chocolate Farming Workshop -Tri Island Chocolate Farming Workshop

Grenada Chocolate Festival 2017 - https://www.youtube.com/channel/UCIlLr7janXGzojCRgASHrnA

email sent

if you can't, my email is sweetimpactchocolates@gmail.com 

I'll see if I can figure out how to send you a PM.

Hi there! Are you willing to break this lot up? I already have 2 of these and LOVE them, but don't need that many. I'd be interested in 4 or 5 of them. 

I'm in Southeastern Wisconsin.

I have a caramel cutter I might be able to sell to you.  Where in the U.S. are you?

I'm looking for the dispenser for my X3210 tempering machine. If you have one, let me know price and condition. Thanks!

Brian

bmikiten at gmail

The Carousel Cream Center Extruder & Cutter helps the artisan candy-maker to shape and size ganache and cream based centers before dipping or enrobing.

Features

• Extrude and Cut Creams, Ganache, Fudges, Marzipan, Truffles, Cookie Dough, and More!
• Increase productivity of operator by more than 300% over any hand method of forming centers.
• Make round, oblong, egg shape, diamond, square, or heart shape, using interchangeable nozzles.
• Maintains uniformity of weight and shape better than any other extruder on the market.
• Independent adjustable rates for extrusion and for cutting - repeatable sizes at the rate you want
• Can cut 20-25 lbs per hour

http://scciclient.blob.core.windows.net/savagebroscom/uploads/media/pdfs/24-Cream%20Extruder%20&%20Cutter.pdf

Machine is from 2011. Great condition. Comes with 3 nozzles. Custom nozzles are easy to get from Savage Brothers to get the size/shape you want.

Pirce: $5000 + shipping

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Professional, high quality Chocolate World polycarbonate heart shaped mold. Lightly used.

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@paul2 email me at kristian @ nuttyness.com and we can set up a time for you to come see it.

I'm local and interested. Can you contact me at drwallingjr @ gmail.com with pricing and viewing info.

I'm also in Oakland. Can I come see this?

Gami T400e Continuous Tempering machine with 25kg capacity. Machine is equipped with flow-stopping foot pedal, programmable dosing system and heated vibrating table.

Tempering machine is combined with a
Gami TR300-4 Cooling Tunnel with an enrobing attachment.
Cooling Tunnel length is 4 meters
Belt Width is 300mm

Power supply for both machines are: 208V/3-Phase 20Amps

Machines are from 2007

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The product I have the most "titanium dioxide flavor issue" with is a chocolate bar molded in a silicone mold and then sprayed with white cocoa butter color and finished in maroon with a foam stencil brush.  TAMU Bar  I use the smallest amount of white on the bar to get a solid coat and use a stencil over the lettering. It's the fact that the first thing you taste when you eat the bar is the white pigment sprayed on the outside of the bar that accentuates pigment flavor. It needs to be pure white to get approval by the CLC. We offer a plain chocolate version, but it doesn't sell nearly as well as the color version. 

We have a chocolate with a white transfer sheet, but its in such a minimal amount of white, the off flavor isn't an issue.  TAMU Chocolates with Transfer Sheets

@Brad, is there a supplier that you would recommend with a flavorless Titanium Dioxide pigment? When I mix my own colors its usually a 20/1 ratio cocoa butter (deodorized) to pigment. I haven't mixed white myself yet. Would this ratio work? 

Thanks!

Josh 

PS - if applying directly to the transfer sheet for later application to enrobed pieces, you'll have to mind the balance of dry-enough vs too-dry before cutting the sheet into individual units.

Have you tried using white chocolate (assuming you're not making Vegan products)? If airbrushing, you can cut it 50/50 (more or less) with plain cocoa butter to thin it out for spray application. Of course, this solution is for using a transfer sheet (assuming that's the University logo application) with a magnetic mold - you could just make the transfers for the Maroon part and leave the white portions as negative space, which then get sprayed with the white background color to form the white portions. Then, you can use any kind of chocolate to make the shell, so it won't taste like white chocolate. Of course, if you're talking about enrobed chocolates and didn't want the whole piece to be white chocolate, then you'd have to apply the white "background"/portions by spreading or spraying using the white chocolate (not necessarily cut with cocoa butter if you're spreading, not spraying application...your preference) directly onto the transfer sheet. Then you'd cut them to individual units and apply them to dark or milk enrobed pieces as normal. Don't forget that if you're spreading, not spraying, then having the white tempered/pre-crystallized will be (more) necessary, as the act of spraying *supposedly/usually* tempers the cocoa butter. Hope that works for you!