Forum Activity for @Bob

I found a replacement motor for the Santha Spectra 20.  USA product.  If anyone wants info, I will send it to them. Under three hundred bucks direct from the manufacturer and payable to them directly.  I am not asking for, or taking, any money for this.

well, here in buenos aires, it is just now being legal to use cannabis oil for medical purposes.. so no.. those were only for friends and recreational purposes.. I posted just to share my experience whith cannabis oil.

I have 7 of these molds available in perfect condition. These molds are such time savers and saved my hands from hand rolling my truffles! I closed my chocolate business and no longer need them.

$40ea (they retail for $69) or all 7 for $200. Shipping NOT included.

• Professional grade silicone. Use the mold in the freezer and oven
• Eliminates the need for hand-rolling your chocolate, reusable and easy to clean
• Can be used with chocolate, ganache, caramel, jelly, praline and hard candy
• Makes: 54 pcs - Weight: 12 g / 0.4 oz - Cavities diameter: 22 mm

Send me a note and let me know how many you want. I'd prefer to sell all 7 at once.

Thanks!

Nicole

 IMG_1694.JPG.jpg - 1.7MB

Dario:

If you are making these for personal use then variability is okay, I guess.

However, my understanding of the regulations for commercial production in Colorado and Washington, for example, are that dosing needs to be very precise.

I sure wish I would have found this thread before I purchased the Spectra 20.  My first batch of chocolate and the motor quit.  They shipped me a new motor (10 days via FedEx) but like an idiot I thought it would be here the next day.  Now the 15 pounds of chocolate was harder than concrete.  Major pain to get it all out not to mention dropping the tub out with the added weight of the chocolate.

Basically you have to completely disassemble the machine to replace the motor.  Kumar, from the factory, acted like I was the only one with this issue, ever.  Yeah, right. So after ten days, plus five days to get them to ship and another ten days cleaning and disassembling and rebuilding the unit with the new motor, I once again started a batch of chocolate.  This time I only did ten pounds.  Six hours into the process the same exact issue.  Motor froze up and quit.  On the first one, I took the motor apart and found a couple of the plastic cooling fan blades were broken off and the bearing was froze.  Cheap crap.

Now it has been four days and I still haven't gotten a new motor and, in fact, I haven't had a response since last week. 

The machine is so simple, if one could get a good motor it would be ideal, as it is, it is junk.  Does anyone know of a replacement motor?  It is a motor from India, but the error codes were analyzed by Emerson.  I am going to see if they have a motor that will actually work.

We sold our chocolate shop and are now selling some of the final items we kept from the sale.  We specialized in custom baskets during our time in the business and used a software which allowed us to create individual boxes for events or businesses.

Attached are some examples of the boxes this software allowed us to make and which we are selling.  The system uses MODPAC 1lb box lids and is the only size that is included in this sale.  You can design within the software (but seems limited and plain or import your design or image from another software such as illustrator, photoshop etc.  As long as you can save it in a jpeg format it will accept it.  Towards the end we would just purchase stock images and put the message in text over it, it was easier and faster then designing from scratch.  Many of our large clients actually just requested a template which we will include (digital) and their art department would design it and we would just print their design on to the boxes.

The company who made the software is no longer carrying it (discontinued), but does sell the sheets to print on and will continue to sell to those who need them (verified) as long as they buy the sheets in bulk (1,500 or more at a time).  Sheets are about 1.00 (little less) per box.  Our cost for a completed custom box (including modpac top and bottom, insert, candy pads, ink, and sheet was $3.83 which is crazy cheap for a custom box, needless to say none of our competitors had this advantage over us which allowed us to gain large corporate clients.  We would do the one offs from time to time but the bread and butter is in the large quantity orders.

We are selling the following items:

-SOFTWARE DISK (ran it on windows XP and 7)

- NEW Large format printer (Artisan 1430)

- Approximately 1,200 vinyl sticker covers (new) for 1lb. modpac boxes.

you can see some of our examples on our facebook page that's still up if you search "Pretzels Pleaze" or search google images you will see some of our work with these boxes.

The price for the new large format printer, stickers (1,200 +/-) and software is $1,500 USD, shipping should be around $45 bucks in the USA (ground).

if you have any questions you can reach me at: g.romanii@yahoo.com

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Hello,

I own two small grinders at home, santha 11 and premier grinder. Recently I started to ponder if despite the wonderful texture of my chocolate (according to numerous judges opinions in the last international chocolate awards competition) it still non-comparable to several bean-to-bar producers I tasted in UK.

to what extent you really fill the difference even if the chocolate is smooth?  

How significant is the grinding time factor? invariably around 3.8kg of white chocolate is grinding for about 40-42 hours (and don't worry, the viscosity is OK, adding lecithin in the last several hours etc...)

 I will be happy if you share some of your knowledge and experience:)

thank you so much mitch <3

first it dependes a lot on the oil you are using, supposing you are making the oil, it changes a lot depending on the flowers you use, and also on the time you take infusing them.

I just mix the oil with warm cocoa butter, and use the same ammount of drops on each cavity.

I made this around 15 times..
the result is never exactly the same.
the result is never exactly the same.

Hey! If this is still available, I'm interested. I live a few hours north of you. Email me at isaacekblad at gmail.com

The most common requirement for "well fermented" that I am aware of is 80%. Much more than that and there is real risk of over-fermentation generating off flavors.

Here is a device used in Nicaragua for measuring pH and temperature of pulp at collection:

Here is a link to the kind of device shown above. It's not the same one. I have not used the one I link to, it's just an example of the kind of device that can be used.

http://hannainst.com/hi98107-phep-ph-tester.html

To measure the pH of the cotyledon you need a lab pH meter. You take a couple of seeds from the pile when you turn, peel them, grind them, and then add a measured amount to a buffer solution to the vessel. The sensor then measures the pH. Here is the kind of device I am talking about. I have no experience using this one, it is just an example of the kind of device I am talking about.

http://hannainst.com/hi5221-research-grade-ph-orp-meter-with-cal-check.html

If price is a real concern, here is another:

http://hannainst.com/edge-dedicated-ph-orp-meter.html

Digital refractometers (to measure sugar content) are also available:

http://hannainst.com/hi96801-digital-refractometer-for-brix-analysis.html

although optical refractometers are far more commonly used.

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.

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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