Yes, Virginia, There is Such a Thing as White Chocolate
Posted in: Opinion
THANK YOU Clay!!!!!! I cannot tell you how many times I have to try and explain this to non-believers! This is a very academic way to explain:)
Forum Activity for @Julie M. McLean
Posted in: Opinion
Seeking Co-Manufacturing Partner
Posted in: Classifieds ARCHIVE
Looking for co-manufacturing partner in the immediate future. Must be Organic, Kosher, and GFSI or SQF certified and ability to handle large volumes. Please contact for additional details.
updated by @Julie M. McLean: 04/07/25 13:00:14
best surface for tempering chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi all What is the best surface for tempering chocolate, marble or granite or is the other options. What would you consider the best and an ideal size?
updated by @VoodooJai: 04/11/25 09:27:36
Release / Separation Marks
Posted in: Tech Help, Tips, Tricks, Techniques
Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks.
Some discussion - https://forums.egullet.org/topic/98208-chocolate-molding/#comment-1645176
A bit more discussion - https://forums.egullet.org/topic/56184-chocolates-with-that-showroom-finish-2004-2011/?do=findComment&comment=1524966
Here's some further discussion you might find interesting - https://forums.egullet.org/topic/124257-polishing-chocolate/#comment-1670612
F/S - cooling tunnel - Belgium
Posted in: Classifieds ARCHIVE
hello
here i present a small cooling tunnel
3,75 m with direct cooling and deep cooling
interesting price 5500€
feel free to contact
info@amandino.be
updated by @Amandino: 04/07/25 13:00:14
Experience With Flow Wrapper?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you SO MUCH for this discussion.
Problem cooling and or tempering
Posted in: Tech Help, Tips, Tricks, Techniques
The only hint I've found is to use very rigid molds, like the polycarbonate molds that are difficult/expensive to get custom made. For the vacuum molded plastics, that seem to be what you're using, I've heard thicker vacu-formed plastics tend to reduce the severity of the release marks, but still don't eliminate them.
If you have the opportunity to remake the molds, a rougher surface (fewer large smooth places) should hide the release marks much better.
For my own bars, I've decided to live with the release marks. If I ever make enough profit, I might upgrade to polycarbonate molds for my bars. But, for now, my customers don't seem to mind, and the marks seem to get minimized after packaging (the rubbing against the package hides most of the marks)
Release / Separation Marks
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,
I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and not medicated. I wonder is the size 6"× 3" too big for an even temper? I hope its not the molds, because I just had these custom made thermoformed with our logo. Is it cooling too quick? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator, but I was also working with smaller molds.
I would really appreciate any help or feedback please.
Thank you! Juliana
20170503_154326.jpeg - 161KBupdated by @Juliana Desmond: 04/11/25 09:27:36
Problem cooling and or tempering
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you, yes they must be release/separation marks. Any ideas on how to solve this issue?
For Sale: Raw Cacao Beans from Costa Rica's Southern Zone
Posted in: The Cocoa Exchange (Read-Only)
Premium Quality Fine Flavored Cacao Beans from Costa Rica's little know Southern Zone. Will sell by the Kilo, or in larger amounts, up to 1 ton. Price varies accordingly.
info@samaritanxocolata.com (506) 8820-7095
updated by @Tao Watts: 12/13/24 12:16:35
For Sale: Working Cacao Farm in Costa Rica
Posted in: Classifieds ARCHIVE
For Sale Chocolate Farm In Costa Rica Southern Zone
$475,000
San Vito De Coto Brus
The Chocolate Farm is a 90 acre working farm in the Southern Zone of Costa Rica that includes 15 acres of mature cacao plantation, 15 acres of virgin forest, two year-round creeks, abundant fruit tres, bamboo, bananas, pineapples, and lots of pasture additional planting, construction, or animal stewardship.
Organic Chocolate Farm
Winner of 2015 Heirloom Cacao Initiative
In January of 2015, This Chocolate Farm won the coveted Heirloom Cacao Initiative. This prize designates cacao plantations with exceptional trees and beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value. Perhaps just as important, this Heirloom designation allows the Chocolate Farm to market its beans to the best chocolate makers in America. In 2016, the Farm produced 5.5 Tons (907.18 kgs per Ton) of Cacao Beans. This year they expect to harvest and sell 6 Tons. Export prices for top quality raw beans varies between $7 and $10 per kilo. Without the hassle of export, the fine bean to bar makers within Costa Rica will eagerly pay $5/kilo for properly fermented and dried beans. (Samaritan Xocolata will buy or broker all of it!)
This unique farm is located about 10 kilometers (6 miles) from the center of San Vito. It is incredibly placed in a large valley with a 20 mile radial view in every direction, including stunning scenery with mountains in the distance, exquisite cloud formations, distant patchwork-quilt farms dotting the countryside accented with grazing animals. With the mountains at a distance, this particular area receives a lot of sun. The Altitude is about 1650 feet above sea level, perfect for any type of farming; everything grows here, fruit and vegetables, root crops, herbs and spices, and of course, Cacao.
San Vito and the surrounding area is known as a Coffee Producing Region. This particular farm has 15 acres of producing Organic Cacao. 500 Cacao trees were planted in 2012 and are now producing. In 2015 an additional 1,500 trees were planted and will be coming to fruition within 2 years. There has also been an ongoing program here to graft high producing, disease resistant, good tasting clones onto existing trees.
Aside from the Cacao there are nearly 20 Acres of rolling pastures for horses or grazing animals, or the pastures could be reforested with a combination of Native Hardwood Trees or creating a Food Forest! Also included, about 15 Acres of Old Growth or Virgin forest, including some of the Largest Trees seen in years, this old growth is actually set in an Oasis (surrounded by pastures), much of the surrounding farms in this area had been settled as well as deforested years ago, to be used for coffee plantations or cattle. This farm has some of the largest and most precious trees we’ve seen in this highland area.
Electricity is provided by Solar panels and an older hydro system installed from the previous owner which may need updating, but the solar panels (2kw system) are maintenance free. There is also a small pond where Tilapia could be raised for added sustainability.
A concrete country house had 3 bedrooms including a new bathroom and shower with septic tank but all the interior walls have been removed due to termite damage, so as of now there is an open floor plan and currently used for Cacao storage. The cement floor and walls are still in decent condition, new interior walls and a ceiling could be installed and the house would once again be useable. Another area, previously used as an outdoor kitchen, is now a simple open area with a roof used for keeping odds and ends out of the rain.
Two structures were built 5 years ago, one being used as a Yoga Studio and the other as a separate living quarters and cabin, both situated on a hill with a gorgeous view of the distant Talamanca Mountains and the Amistad National Park.
A very popular river, Rio Coto, lies about 10 minutes away by foot, great for Kayaks or Rafting.
Here is a current list of features offered:
15 Acres of Mature producing Organic Cacao, 5 years ago an additional 500 trees were planted, the largest operation in this area plus another 1,500 in 2015.
Exotic Fruit trees including Durian, Cinnamon, Sancoya, jaboticaba, miracle fruit, pitanga, moringa and neem. Orange grove, producing and mature.
One acre of Sugarcane including a Trapiche, which is a manual press, used to extract the natural juice out of the cane.
One acre of Organic Coffee Pineapples ,Bananas ………many.
Hundred’s of trees planted over the past 8 years ago (a variety of good lumber trees including teak, Melina and Amarillon )
Bamboo Plantation.
15 Acres of real Primary Forest, with an easy walking trail .
Medicinal and Ornamental Plants of all type.
New Cabin and Yoga Studio.
Original Farmhouse with remodeled bathroom.
Chocolate-making equipment.
Old barn which has been used as living quarters and a community center, now in need of remodeling due to termites.
Solar and Hydro System.
Totally off-grid, remote but with good dirt road access (4x4 only) , remote but not deserted.
Nearby River including swimmin’ holes only a half hour by foot or horse. (River Rio Coto)
A great team of local labor that knows the farm and are trustworthy.
Asking $475,000. Contact me: taoaqui@gmail.com
updated by @Tao Watts: 04/07/25 13:00:14
Adding coconut sugar to cocoa paste
Posted in: Tech Help, Tips, Tricks, Techniques
Hi everyone,
I'm still very new to the chocolate making process and am yet to purchase a melanger to make my chocolate from scratch. I have practised tempering shop bought chocolate and now that I have that technique sorted, I wanted to make chocolate sweetened with coconut sugar, so I melted 140g organic cocoa paste and stirred in (or attempted to stir in) 60g coconut sugar that had been ground down to a fine powder in my nutribullet. However, I had probably stirred in around half of the sugar and the mixture began to thicken and look like it had seized. I tried this method again the following weekend, presuming that some water had somehow dripped into the mixture, but the same thing happened. Can someone explain why? I have purchased some liquid sunflower lecithin, in the hope that this will thin the mixture more and allow me to add the full amount of sugar desired. I have not tried this yet though and didn't want to waste more expensive cocoa paste in case there was a reason to this problem that I was overlooking.
Many thanks for all your help,
Lois
updated by @Chocolo: 04/11/25 09:27:36
Uniform Cacao Grinding
Posted in: Tech Help, Tips, Tricks, Techniques
Hello everybody, I'm curious if anybody has any experience with grinders to reduce the size of nibs, but not for chocolate making, but rather for brewed cacao? I'm trying to get a small uniform particle size without it turning into paste due to the high fat content.
updated by @Preston Stewart: 04/11/25 09:27:36
Inventory Management
Posted in: Tech Help, Tips, Tricks, Techniques
Kinda pricey...know of any other cheaper options?
High quality boxes for sale - great savings!
Posted in: Classifieds ARCHIVE
interested but will be traveling for the next month.
hope to get back soon.
Problem cooling and or tempering
Posted in: Tech Help, Tips, Tricks, Techniques
Those look like release/separation marks, not tempering issues. From my very limited experience, they tend to pop up on larger bars made from thinner plastic.
Check out this video for more info from someone much more experienced than me12 Tempering philosophy (Chocolate Alchemy's tempering video). Around 15:26, he talks about release marks.
Problem cooling and or tempering
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,
I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and are not medicated. I wonder is the size 6"× 3" too big for an even temper? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator but I was always just working with smaller molds. Is it cooling too quick? I would really appreciate any help or feedback please.
Thank you!
Juliana
updated by @Juliana Desmond: 04/11/25 09:27:36
Chocolate Equipment For Sale- Conch, Behmoor Roaster, Tempering Machine
Posted in: Classifieds ARCHIVE
Joy
My daughter is looking to start up a small commercial chocolate line. May i ask why you are selling up? Just looking for trends in the industry.
A reply would be appreciated. Thanks
Alan
F/S - Dedy Single Frame Guitar
Posted in: Classifieds ARCHIVE
I'm also in Calgary. Are you willing to work in cad, with a reasonable local price?
F/S - Dedy Single Frame Guitar
Posted in: Classifieds ARCHIVE
I am in Calgary, Alberta, Canada. My price $3000 USD includes shipping.
F/S - Champion 2000 Juicer / Sylph Winnower / Premier Tilting Grinder 2 Litre / Shop Vac Micro - UK
Posted in: Classifieds ARCHIVE
Dear squidwud
Is your Equipment still available?
I'm living in France and would be interested.
Is every item working well?
Cordially
Patricia
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Jim Cameron:
Anyone been able to find a good source for round belting pulleys in the USA or reachable location?
No idea if this is anything like what you're looking for (dimensions? load?) but here are some:
https://www.mcmaster.com/#round-belt-pulleys/=17g939t
updated by @mitch: 05/02/17 08:14:59
F/S - Dedy Single Frame Guitar
Posted in: Classifieds ARCHIVE
Hi. I'm interested in your guitar. Whereabouts are you located?
Need Opinions on Cooling Fridge or Tunnel
Posted in: Tech Help, Tips, Tricks, Techniques
bullionchocolate:
Hi Clay,
I was hoping you could help. I know you have experience with Choc 71 chocolate fridges. Before i commit to buying one. I just wanted your opinion on how effective they are. Do they guarantee no bloom / streaks on the back of the chocolate. Marks that are normally caused by the environment i.e humidity.
Any feedback would be fantastic.
Many thanks,
Max
Max:
If your tempering skills are bollocks then the fridge will not guarantee good results. However - assuming the chocolate is well-tempered, the fridge will do a great job of cooling it down so the result is its yummiest; no streaks on the backs, could reduce the number and severity of release marks (but cleanliness is one contributing factor there).
Short of a very expensive dedicated mold cooling tunnel or an Irinox cabinet, this is a great option.
:: Clay
F/S - Dedy Single Frame Guitar
Posted in: Classifieds ARCHIVE
All 4 frames 15mm, 22.5mm, 30mm, 37.5mm. This equipment has never been used.
$3000
updated by @Pearson: 04/07/25 13:00:14
High quality boxes for sale - great savings!
Posted in: Classifieds ARCHIVE
I am happy to add some inserts to the four layer boxes, there are several types, visible in the picture, I don't have inserts for the truffle boxes. Please tell me what is of interest? Thanks, Catherine
F/S Piston for cacao butter press - US$ 650
Posted in: Classifieds ARCHIVE
Used with a frame and an hydraulic jack (manual or electric) this piston allows to extract about 1 lb of cacao butter out of 3 lbs pounds of cacao liquor, depending on the beans. The piston was made for Mindo Chocolate. I have used it only 3 times with a 20 Tons jack and it works fine, and better still if you heat the piston.
I am selling because I have stopped using cacao butter in my chocolate. The whole item weight 19 Lbs.
updated by @Alek Dabo: 06/18/25 03:03:28
Need Opinions on Cooling Fridge or Tunnel
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Clay,
I was hoping you could help. I know you have experience with Choc 71 chocolate fridges. Before i commit to buying one. I just wanted your opinion on how effective they are. Do they guarantee no bloom / streaks on the back of the chocolate. Marks that are normally caused by the environment i.e humidity.
Any feedback would be fantastic.
Many thanks,
Max
High quality boxes for sale - great savings!
Posted in: Classifieds ARCHIVE
are inserts included?
or box only?
Yes, Virginia, There is Such a Thing as White Chocolate
Posted in: Opinion
Hello Clay,
You really know just about everything about Chocolate & especially the law, I am really hoping that you can give me some advise to understand this. Yes, I fully understand that you have the Cocoa Butter & temper the pure FILTER COCOA BUTTER to get white chocolate. This Press for Cocoa butter is driving me crazy.
I purchased a Hydraulic Cocoa Butter Press. now I purchased it from a Chinese company, which is part of my problem. They (the manufacture) sent me TWO (2) separate videos & both of the videos used (NIBBS) everything I have read & even the sales person said it is best to use COCOA PASTE/CHOCOLATE LIQUOR. But please let me explain, the videos used (NIBBS) & I can understand why.
Video #1) They put the (NIBBS) into this White Cloth bag tied & a felt pad on top of the cloth bag full of (NIBBS). Then they put a metal Plate on top of the Felt Pad & closed the lid & started the press. The Bag & felt Pad help to filter the SOLIDS out of the oil/butter. Still leaving a little bit of the solids in with the butter/oil. A dirty Creamy White oil/butter!!
Video #2) They (the manufacturer) Didn't use nothing (NO BAG & NO FELT PAD) the put the (NIBBS) STRAIGHT into the Press Chamber. put the metal Plate on top of the (NIBBS) & turned on the press. This time a WATERY CHOCOLATE came out of the press into the collection bowl.
Video #1) looked like most of the Cocoa Butter you see. But NO WHERE as clean as WHITE CHOCOLATE!!! Video #2) looked like DARK BROWN Oil/Butter. IT MUST BE FILTERED!! I can understand that the Cloth bag & felt pad help to filter the (NIBBS) oil. But if you put Chocolate Liquor/Cocoa Paste. into a bag & felt pad. I picture a CHOCOLATE MESS. IO can not even imagine putting Cocoa Paste into the press without anything. I see a real big mess.
Please, Clay, can you explain to me on how to filter the Cocoa Butter in VIDEO #1) that looks like normal Cocoa Butter. But I keep thinking, if you use the Cocoa Paste instead of the (NIBBS) in Video #1) you are going to get the same color oil as video #2) . Please, can you explain to me on how to filter the Cocoa Butter/oil?? Thanks,
Eric
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I am going to try 9 tooth to 30 tooth. I extrapolated which is the only math I remember from High School as I use it often. It came out 9/27 but the choices were 25 or 30. Will share when I see how it works.
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Anyone been able to find a good source for round belting pulleys in the USA or reachable location?
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Lyndon:
I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.
I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.
Thank you for your help, I truly appreciate it. WOW, that is a project to build a stone grinder...can you build a few? We all need them.
OK, I ordered the sprockets and chain and am looking forward to experimenting. I am going to use this on the 2 liter machine that does have a tightening mechanism so I should be OK. Guess I need to order some ear plugs too 
.
Please do send along the photo when you find it and stay in touch.
Kindly,
Jim Cameron
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.
I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Jim Cameron:
Hello Lly, I am still having trouble with the link belts, however, better than a standard "V" belt. I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp. I can make very nice belts but they are not holding up running them through "V" pulleys. Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA. Seriousl looking at the chain option!!
I used the round power twist 3/8 and it goes for about 500-600 hours in my santha 11. Is it a decent amount of time running on the same belt? I'm now upgraded myself to the V one, as I concluded according to forum members that it will work better both for santha and premier.
I will be happy to hear other options for belts too.
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Lyndon:
As the owner of the above linked chain belt upgrade, I can't recommend it enough (it may cost you more than the machine though, but I felt it was worth it personally) I did have to make a few final alterations to it after that photo was taken, and the noise is down to a slightly more acceptable level.
I'm keen to try one of these power twist belts though, there is a fenner supplier local to me who I hope would be able to get one in, in the UK. I've been using a belt coating spray too which has helped (but not a lot)
Hello Lyndon, Can you please post the photo of the linked chain belt upgrade so I have something to look at, it does not appear to still be there?. I am frustrated with every belt I have tried and believe the chain may be the answer. Any information on where to get the sprockets and chain will help but the photo is paramount. You can send it direct if you want to: bocajim1@gmail.com
Thank you
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Brad Churchill:
Having been at this game now for almost 10 years, I've tried a lot of things.
The belt you want to switch to is a linking V belt. They almost never stretch, are almost impossible to wear out, and are a collection of links which can easily be added or removed, or even replaced if you sieze the bowl and burn a spot on the belt.
Check it out: http://www.fennerdrives.com/powertwist-plus/
I'm not sure where everyone is, but most transmission supply places carry them, or in North America, Acklands Grainger.
Brad
Hello Brad, I'm having trouble with the powertwist belts as they crack and wear out. I am in a warm climate and my machines get pretty hot when loaded up. I think that is the problem so I may need to keep them cooler. I am experimenting with the round belts but have not been able to find a good source for the round belt pulleys.
Looking at chains next.......kind of like going over a snow covered pass in Colorado....if all else fails put on chains!! Thank you for your help, as always.
changing the belt on premier wonder grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Hello Lly, I am still having trouble with the link belts, however, better than a standard "V" belt. I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp. I can make very nice belts but they are not holding up running them through "V" pulleys. Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA. Seriousl looking at the chain option!!
Experience With Flow Wrapper?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there!
Your ice cream seems amazing! We are located about 2 hours away from St. Paul in rural Northwest Wisconsin -- Spooner to be precise. You are welcome to come for a visit anytime.
In terms of the flow wrapper, we purchased a 320 flow wrapper. The 250 could have also worked. I wanted the extra flexibility of the larger machine. Some of our products in the future may be a little taller and I wanted a machine that could wrap that along with the small stuff. Where are you purchasing your machine from? Who is the manufacturer you are working with?
I work with packaging suppliers both domestically and in China. The manufacturer who does the very best work is Elvis at Zooly Packaging in China. He can be reached at elvis@zooly.org . Francisco Migoya recommended him and I have been extremely pleased with everything he and his team has made for us. It is not just about price. The quality is of the highest level. They make every sort of packaging -- rigid boxes, folding cartons, bags, films, etc.... We are waiting on our first shipment of printed film for our flow wrapper. It will be here in about 2 weeks. Our film is a laminated film with a a metallic layer on the inside and a different film on the outside. It has the ability to be hermetically sealed -- which I believe is the ability to hold a gas should you wish to have gas flush.
I also work with Eugene Rivera at Quality Bags in Addison, Illinois. I get unprinted film from him. He really knows everything about film. He can advise you on the right specs for your products. He told me he makes the film for Vosges Chocolate.
Both of these suppliers are really good. Please tell them I referred you.
Glad to keep the conversation going!
Working with Tempering Machines
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Eric,
Can you advise what Chinese machine you are finding such good results from please? I use Chinese pans and I'm very pleased with them too. Can you supply a link please?
If you'd rather not put it on this site (there are sponsors to consider) would you mind emailing me please? colin.green@captainchocolate.com.au
Thanks!
Colin
WTB Bar Molds and continous Tempering Machine
Posted in: Classifieds ARCHIVE
Hello,
They all are pretty much the same. You will HEATER Existing Temperature & then you have THREE (3) Separate setting for the THREE (3) types of Chocolates, from the HOTTEST #1) PURE DARK CHOCOLATE to the COLDEST #3) COCOA BUTTER/ WHITE CHOCOLATE & #2) The Middle MILK CHOCOLATE!!! They will run for 2 to 3 hours with the heater between 40 to 45 Degrees C. Then after it is thoroughly MELTED You start the wheel & select the type of Chocolate you are Tempering. Then when it reaches the correct temperature it is ready to stop & mold!!
The question is how much of each type of chocolate do you plan on tempering per batch?? Also you can ONLY TEMPER WHITE CHOCOLATE with WHITE or COCOA BUTTER. DARK CHOCOLATE with DARK & so forth. But how many KILOGRAMS will you be tempering per batch?? 8KG, 15KG, 30KG or more. You can get some quality Tempering Machines from www.alibaba.com.
Do you want a bench top Tempering Machine, A Table Tempering Machine with Vibrating Table for your molds With Belt??? You can buy some real good Tempering Machines That will do almost everything for under $5,000 Dollars. You can get some Real Nice Tempering Machines with Vibrating Table for around $3,000 Dollars. But, if you are going to make the investment. get something with everything you need & big enough that you don't grow out of it in THREE (3) months.
The ONLY problem from purchasing the equipment online or from China. Is what I found out with ONE (1) item a bought a Hydraulic Cocoa Butter Press. I had received TWO (2) separate videos of the company making Cocoa Butter with the Machine!! #1) with a White Bag & Felt Pad. & #2) They put everything in the chamber without anything. Also, they (Manufacturer) used (NIBBS) & not COCOA PASTE/Chocolate Liquor as I have always read about!!. Video #1) The oil look like a DIRTY CREAMY COLOR. Like it still needed filtered. Video #2) Looked like WATERY CHOCOLATE!!! Almost DARK BROWN in color. This NEEDED FILTERED REAL BADLY!!! Both of these were with the (NIBBS). So the Bag & Felt Pad Filtered a lot of Solids out of the oil./ Cocoa Butter.
But, I can imagine putting the COCOA PASTE/CHOCOLATE LIQUOR into the Bag & add the Felt Pad on top, then as it press the PASTE/LIQUOR being SQUEEZED THROUGH THE BAG & FELT CLOTH & MAKING A TERRIBLE MESS??? Just putting is into the CHAMBER as VIDEO #2) SHOWED without anything!! I IMAGINE A SUPER CHOCOLATE MESS!!!
I beg anyone out there, who has used a press & made cocoa Butter to please, explain the PROCESS to me?? I can understand it with the (NIBBS), but with the PASTE/LIQUOR either way I imagine a BIG MESS. Please, can anyone help me to understand this PROCESS of COCOA BUTTER & especially Filtering out the solids?? Please help me.
Eric
Working with Tempering Machines
Posted in: Tech Help, Tips, Tricks, Techniques
Eric K. Meredith:
Hello,
I have a Chinese Tempering Machine That works real well & was in expensive. This Machine will TEMPER all types of chocolate 8KG of chocolate for only #1,210 Dollars including shipping. The ONLY DIFFERENCE that I have found was the Temperature to the Type of CHOCOLATE!! Melt your Chocolate for 2 to 3 hours from 40 to 45 Degrees C regardless of the Type of Chocolate before you turn on the wheel. Then rest your Temperature to the TYPE of Chocolate. Your machine should have THREE (3) separate Temperature Stetting!!! Each Temperature Setting is Dependent on the type of Chocolate you are making!!! The HOTTEST is for#1) PURE DARK CHOCOLATE 31 to 32 Degrees C #2) MILK CHOCOLATE is 29 to 30 Degrees C #3) COCOA BUTTER / WHITE CHOCOLATE 27 to 28 Degrees C.
If you are adding Seed Chocolate use 20 to 30% of the amount you are making. For example my machine 6KG of Un-tempered melted chocolate, add around 1.2KG to 1.8 KG of Chips. The optimum quantity will depend on the ambient room temperature and the characteristics of your chocolate.
Let the machine run until you get the desired temperature is reached.
The chocolate will now be ready to use.
I hope this will help you. I just wish someone would or could help me understand THIS COCOA BUTTER MACHINE!!! I just picture a BIG CHOCOLATE MESS all over the place. Please, if someone knows how to use a Hydraulic COCOA BUTTER PRESS & especially with the recommended Cocoa Paste/Chocolate Liquor instead of the (NIBBS) I would be VERY, VERY GRATEFUL. Thanks,
Eric
Thank you