Forum Activity for @jas665

Thanks Clay for the advice. We're in East Africa. Nearest laboratory is a couple days a way and I think very unlikely we'd be able to use a mechanical device to pressing beans.

I was going for 90% because this seemed like the minimum acceptable quality for an FCC contract and I thought that would be a good place to start. I did not realize all of the flavour would be lost.

We are using thermometers to monitor temp each day. I do not know pH or sugar content. Do you have any recommendations for tools that would allow us to regularly measure pH of the cotyledon?

Why are you looking for 90% fermentation? (By this I am assuming you mean 90% well fermented where well fermented equals brown color in dry beans.)

By the time the beans hit this level of fermentation the chemicals contributing to flavors other than cocoa have been cooked out.

The best indicator that fermentation is complete is to measure the pH of the cotyledon. You need the starting pH (average - and different beans and growing areas have different starting pH range) and the finished pH is around 1.3-1.5 below that. You need to measure how low the pH goes and then when it starts creeping up again fermentation is over.

Some residual acidity is not necessarily a bad thing, but too much is not good. You don't need to bring the beans in overnight but you may need to cover them depending on weather. (Where are you located?) Consistency is important. If you change the drying method much based on changing local conditions you will get different results every time. Less is known about the science of flavor development due to drying than fermentation.

Keep in mind that when the beans are in the bags for 2 days they are actually fermenting so you need to keep this in mind. Better to have some mechanical means to remove the extra pulp quickly (a press or centrifuge) or have the first box designed in such a way that it enables the juice to drain more quickly. 

Do you know the starting pH, sugar content, and temperature of the bean mass? You should.

Are you putting thermometers in the boxes so you know temperatures during the process? You should.

Just about everything you need to start-up a chocolate hobby/business from home. Just buy beans and molds and you can make up to 8 lbs a day with this kit. Everything in great shape.

Items available:

Behmor Coffee/Cocoa Roaster - Used 3 times. Still under warranty.

Retail - $369.

Asking - $300.

Champion Juicer - For cracking and pre-grinding beans. Comes with relevant accessories.

Retail - $265.

Asking $150.

Chocolate Alchemy Sylph Winnower - Like new. Best available low-cost method to winnow beans.

Retail - $225.

Asking - $175.

1HP Shopvac - For use with the winnower.

Retail $35.

Asking $25.

Spectra 11 Melanger - Good condition. Brand new drive belt.

Retail - $500.

Asking - $350.

Chocovision Revolation 2 - Great automatic tempering machine. Excellent condition.

Retail - $879.

Asking $595.

Vibrating Table - For getting the bubbles out from small molds.

Retail - $60.

Asking $40.

Total retail cost is over $2300. Best offer on the whole package takes it. Shipping from San Francisco Bay Area if necessary. Local pickup ideal.

 IMG_4931.JPG.jpg - 1.4MB

I have three kinds of high quality rigid boxes to sell, see links and images with their current prices at ASpecialty Box where I got them.  The more you buy, the more you save.  Actual shipping quote provided with your zip code. Trays are not provided with the boxes.  Shipped in their original cartons, all in perfect condition.

4 Piece Brown Truffle Box ,  ($2.24 per box before shipping at ASpecialty)   This box can also be used for other large formats like barks and turtles. My boxes are a slightly different brown than what ASpecialty currently has, see the link for the twelve truffle box for an image of that color.

http://www.aspecialtybox.com/525

I have a total of 2 cases of 24 available. 

1 case of 24 is $30 ($1.25 per box)

2 cases of 24 is $45 (94 cents per box)

Actual Fedex shipping, send me your zip code for an exact quote.

12 Piece Brown Truffle Box ($2.97 before shipping at ASpecialty)   can also be used for other large formats like barks and turtles.  2 cases are the brown that ASpecialty shows, the other two cases are the Deco Bronze color of other rigid boxes.  Specify which you want.

I have a total of 4 cases of 24 boxes. 

http://www.aspecialtybox.com/532

1 case of 24 is $40 ($1.66 per box)

2 cases of 24 is $60 ($1.25 per box)

3 Cases of 24 is $75 (1.04 per box)

4 Cases of 24 for $90 (.94 per box)

Actual Fedex shipping, send me your zip code for an exact quote.

4 Tier luxury cube box,  deco bronze  ($6.10 before shipping at ASpecialty)

which can be used with many different trays ASpecialty sells.  About 1.5 lbs of chocolates fit in there, it is a spectacluar large format for gifts,  All my boxes are the Deco Bronze that ASpecialty currently has.

I have a total of  seven 12  box cases.

http://www.aspecialtybox.com/9118

1 case of 12  is $45 ($3.75 per box)

2 cases or 24 boxes  are $67.50 ($2.81 per box)

3 cases or 36 boxes are $90 ($2.50 per box)

Please get in touch if you are interested, and provide your exact address for the Fedex shipping quote.  Invoicing via Paypal, I will cover the fees, and provide a tracking number once the boxes are shipped.  If you are in the Boston area, you are welcome to pick up. Thank you!

 updates to grande boxes.jpg - 182KB

Hi,

Obviously these questions are dependent on the local situation, weather, harvest specs, etc. but just hoping for some general advice which may shorten my learning curve.

1. What is the best indication of complete fermentation for a box of forastero beans? (Drop in temperature below 45C? Purple/brown color inside? Absence of acid smell? Time in box?). Assume we are looking to acheive 90% or more. Is some remaining acid after fermentation good? Would it reduce if I lengthened drying time by transferring beans to the drying beds at night?

2. Generally speaking, How easy is it to over-ferment beans? Can this happen if beans are left for an extra 0-12hrs? 12-24hrs? or does it require more like 48-72hrs? I have read that longer fermentation time is generally correlated with better fermentation rate, but I've also read that fermenting up to 100% can cause a vinegar taste and formation of bad bacteria.

Background:

Our beans are all smallholder sourced, mostly forastero. Farmers cut pods themselves and deliver 'fresh beans' to us same day as harvest. There is a lot of mucilage so we stack the beans on pallets in pp bags for 2 days before putting them in hard wood boxes 3'x3'x3' covered with banana leaves. We shift boxes every 48hrs. We are experimenting with soaking/washing the beans after fermentation. Beans are sun-dried on raised beds for 5-7days.

For this recent batch, I have found that by day 6 the beans are still quite warm in the center >45C with an acid/alcohol smell to them. When cut open many are dark purple with brown juice others pale. (see attached @ 2 days on pallets + 6 days in boxes).

 20170422_134708--2.jpg - 470KB

We are the SELMI distributor in the UK and this was our demonstration machine within our Pastry Academy - so has never been used in production. We have never had a problem with it.

Thanks Michael! Have you been happy with your Selmi overall?

WTB- Looking for Bar Molds preferably cavity sizes of 1.5oz or less.  Also, if anyone knows of company that can make customized bar molds.

WTB- Continuous Tempering Machine.  Needs to be super efficient as it will be at a Mall kiosk.  I have not bought a tempering machine before.  I have seen the Selmi One online and thought it might work well because it has a pedal/depositor and tempers quickly.  It seems a bit high on the budget, but maybe that is pretty competitive.  I am open to other brands if it does what we need it to.  The main purpose at the kiosk is it will be used for molding bars onsite.  (definitely needs to easily deposit chocolate into bar molds and temper quickly, quietly, and efficiently).

We are in the Dallas, TX area.  Thank you so much!  Feel free to post here or email me directly at amyschocolategifts@gmail.com

Thanks!

Amy

Hi Diana!

Is it still available? Are you willing to ship in the US? If so, please email me directly amyschocolategifts@gmail.com

Thanks!

Amy

Hi There!

Could you email me the price you are asking? Thanks! amyschocolategifts@gmail.com

Thanks!

Amy

Hi Amy - good question - someone confirmed they wanted it - and said they would pay for it straight away - but we have not received the payment - I have given them until next week - so will let you know. Michael

Hi Michael!  Is your Selmi One still available? Please feel free to email me directly amyschocolategifts@gmail.com

Thanks!

Amy

Hi! Is your Selmi Tempering Machine Still available?  Please email me directly at amyschocolategifts@gmail.com

Thank you!

I have a few other questions.  I see in the video you put in already melted chocolate.  How long does it take to melt the chocolate in the machine, when filling to capacity?  And what is the capacity, 25 pounds (I think I saw that in the specs but I am not certain).  May I write you at your email to further discuss this?  I am very interested.  My email is aikenforchocolate@gmail.com.  

- Karen

Recipes please... :D

Cool! Thanks for sharing us this recipe. :D

Hello Karen,

Thanks for your email. The machine is less than 5 years but Design & Realisation has not changed the model because it is sturdy and efficient. I have indeed all the parts, but there is no manuals. Operating it is very simple. You put water inside the base so that when the pan is in it, the water is around the sides. You can either put solid chocolate inside and let it melt via the electric heating system, or put already melted chocolate at about 45 Celcius (depending on the cacao percentage). Then you put the wheel in place and start it turning. Adding the gutter-like tap helps the chocolate cool down faster. Once the temperature is down to tempering level (around 30 Celcius) you heat the water again so that it stays slightly above that level while you work with the chocolate. You can see at the end of my video how it works -Faire son chocolat - 

I bought in Montreal where my kids live. I am selling it because after 3 years in the Dominican Republic (where cacao beans are great) for work other than cacao, we are moving for one year to a place without cacao. This will be our last foreign posting. Out plan is to then start a fully fledged chocolate business on a larger scale.

More details on the machine is available at https://www.dr.ca/melters-temperers

I hope this answers your questions. Do not hesitate to ask.

Alain

Is this still available?  If so, can you tell me how old it is, and whether you have the manuals and all parts, etc.? Also, why are you selling it?  I have a small chocolate business that I would like to continue to grow, and am looking for a reliable temperer machine, an enrober/vibrating table would be a plus.

Karen/Aiken for Chocolate

Wow cool, thanks! I need to try this one, it sounds great for the family...

Currently looking for a very affordable price of kinda cream center something recipesss. Any suggestions would be higly appreciated. Thanks in advance!

I am making ganaches, filling every thing by hand on a scale.   I've seen depositing machines online but don't know much about them.  
I figured I could boil more cream than necessary, that's probably the way to go.  When I add the oil depends on the recipe but it isn't in the cream. Some flavors do go in the cream but I can compensate.  
Thank You Clay

Greg:

What are you using to fill the mold cavities? You can't have consistent dosage level if the amount going into the mold differs. And, from my research, consistently accurate dosage is incredibly important in most jurisdictions where edibles are legal.

Assuming you are making ganaches (which I infer from your question) ...

When are you adding the oil? It would seem easy to me to boil more cream than is needed and then weigh out the exact amount needed before mixing in the oil (if that's how you're doing it) before pouring it over the chocolate to mold.

I make shell molded bon bons and I'm struggling with accurate dosing from piece to piece.  There are weight variations from batch to batch, but the amount of cannabis oil I add remains constant.   I'm assuming its because moisture evaporates from the cream when I'm boiling it.  

Also, I've switched to clear distillate and I'm wondering if anyone else has.

thanks sue.

wow, this is awesome. thank you so much

Thanks for the referral Clay!

Virgilio -

Thanks for letting me know about the use of pumps, I did not know this about the smaller machines. I did take a quick look at the Selmi site and it looks like the Plus is not on offer any more (the Plus EX is). There is no indication what the One uses to transport the chocolate.

(but they are still not tabletop machines)

Is this still available?

Clay, not to contradict you but the Selmi plus I have uses a pump not an auger.

The Plus EX models are augers. Anyway... just wanted to help.

Virgilio -

Tony specifically mentioned that he was NOT interested in an auger-based machine, which the Selmis are.

Brian or Sean at Tomric can guide you with a small selmi one or plus machine. I have one with a depositing head to fill our praline molds but when needed I adjusted it to use flexible tube and deposit onto our bar molds.

Call me if you wish to discuss it.

438-837-0836

Virgil

chocoStyle.ca

Hi everyone, I am wondering if anyone knows which machine to use for grinding chocolate blocks into small granules? Thanks!

Hi Virgilio,

we would be interested in the 150kg wheel

DM At trent@naturalchocolateworks.com

Peppy Pumper

(site requires latest version of Flash Player which I did not download):

http://wahlpumps.wix.com/metering-pumps#!peppy-pumper

Contact Dave Wahl ( wahlnuts (at) msn (dot) com

There are a bunch of videos on YouTube - and Dave can talk to you about creating something for your custom mold configuration.

:: Clay

[quote="Greg Gould"]

Is this still availabe?  Whats your email?

[/quote]

It just sold a few days ago.  Sorry.

Hello, I am looking for a practical easy to clean tabletop chocolate depositor station with accurate dosage with the option to mount a custom depositor head that fit my custom molds. My ideal machine will be something similar to the below machine from Selmi:

http://shop.tomric.com/Product/A-1365/Selmi_Mold_Filling_Injection_Machine.aspx

I would like to use the depositing station for chocolate bars and and not for filling. (I am not interested in an auger based machine) with a big tank like to regular selmi machine. I need something very practical to clean and change chocolate types many times a day. I would like it to have a hopper or small tank around 10 kg or 20 lbs.

I contacted Tomric to purchase the Selmi machine as this looks like to perfect solution to me; however, Tomric mentioned to me that this is not suitable for chocolate and it could knock off the temper as this is only suitable for praline and ganache that have heating range (close to  35 -37 C or high 90's or 100 degree F) which is higher than chocolate tempering and if I disabled the heat switch the chocolate will crystallize and block the depositor head.

Does anyone happen to know about/worked with similar product or I have to go completely custom?

Thanks! 

Hi, can you please send me further details and pricing to cacao.bro1@gmail.com 

Thanks!

yup, i've searched about it tooo .:D

Wow, thanks for the info you share with us... :D

Andrea B: I was holding out hope for the Organic Nectars white chocolate. I may be more sensitive to very sweet things now being vegan, but I thought the white chocolate was very sweet. I only tried one bite - maybe I should try it again . Their milk isn't what I was looking for at all. Their price is too high as well to use in any bulk capacity.The other thing to bear in mind is that these vegan white and milk chocolates won't be "real" chocolate so they may not temper like you expect if they temper at all.If you ever find something worthwhile let me know ans I will do likewise.Andrea

ohhh yes, i love ittttttt. :D now Im following this post for answers! :D

cool, thanks! it's very interesting..

Sounds good in this thread, hmm. Any recipes to shareeee.. :D