PS - Clay typically encourages using the Private Notes feature, rather than posting your email address for spammers, though we have to Follow one another to send said notes, so give me (and any others) a Follow if you'd prefer to negotiate on the site.
Hi foodpump! Two Q's: What's your email address? Do you ship to the US?
I'm interested in the following molds: magnetic hearts (both the hollow and the transfer style), the mahjong, the cigars, the santa molds, and the standing/sitting bunny molds.
Thanks!
Chris
I've signed on as "foodpump", and am your newest member. From 2007 to 2016 I ran a small chocolate and pastry shop in Vancouver, and in the last five years specialised in bars, over 24 varieties for the retail sector. I'm currently working for a catering company as pastry chef.
My background is culinary, having started with a cook's 3 year apprenticeship in Switzerland back in the '80's, and worked as a cook andblater chef in Switzerland, Singapore, and Vancouver.
the pictures dont match the descriptions in the order I listed them in....
oh well, back to the descriptions,
christmas garnish plaque, two of them, file too large
baby santas, two molds
modified calkebaut santa molds, $10.00 for both
easter half eggs
ballerina bunny, file too large
farmer bunny, file too large
standing bunny with basket file too large
sitting bunny, file too large
giant 22" santa
I guess you can email me for better pictures
Edward
all of these molds are polycarbonate, $10.00 cdn each
first we have 24 of the bar molds, 6cavities @50gr
mmm, file too large...no picture
next we have bark molds, 10of them, two cavities @100gr. that picture worked
then two bar molds, the large one is 250gr
flat maple leaf, 9 molds mmm... file too large
small maple leaf, 3molds
love bars, 2molds, file too large
xmas psent bon bon, two molds
dolphin and assorted seafood molds, one each
seashell molds, two of them, file too large
golf ball molds, two of them, file too large
squirrel mold, two sides, file too large
hedge hogs, 2@12 cavities, 2@18 cavities
happy b day/happy anniversary paques one only, file too large
crown bon bon, four of these, file too large
star bon bon, stippled bottom, two of these
magnetic heart, nice shape, $15.00 each, two of them
chinese coins, 5-7 gr each, three of tnese
magnetic coins.these have misding magnets and most magnets epixied back in, $5.00 each, two of them, file too large
geometric domes, two of these
halloween garnishes, one of them only
mah jong bon bon, two of them
roses, large ones, two of them, file to large
pyramid bon bon, two of them
lips, one only, file too large
hinged magnetic hollow heart, one only
cigars, two halves
flat hearts, three molds
large plain hearts, two molds, file too large
embossed hearts, two molds
heart lolli, two molds, file too large
smal plain heart, nine of these molds, file too large
I think i'll split this post in two parts
hi all, I had a local buyer take the vibrator, and will pick up the melters and wheel on Wednesday. Panning attatchment is still available, but will need a postal(zip code) code to calculate shipping cost.
I have a lot of mold pictures to post, and will do in a separate listing tonight.
I
Hi there,
We have a number of different beans we are selling for a great price. These are all great beans that have been cleaned already.
$3.00 a lb
Guatamala Lachua - 430 Lbs
Hondorus La Masica - 125 lbs
$2.50 a Lb
Peru Oro Verde - 100 lbs
Nicaragua Momotombo - 80lbs
------------
Please inquire via Email or Phone - info@starchildchocolate.com / 1-707-671-5778
- See more at: https://www.thechocolatelife.com/community/forums/classifieds/17434/f-s-rev-delta-and-chocolate-skimmer#sthash.vwDYdPoJ.dpuf
Hi there,
We are changing directions a bit and are trying to sell a few different pieces of equipment...
-----------
FBM Unica continuous tempering machine...
25kg working bowl capacity with full craft chocolate upgrade. This is a great machine that we would love to keep if we could.
It is two years old and was minimally used for one of them. It is in excellent condition and a great buy for anyone ready to upgrade to one of the best machines in the industry.
New this machine was available for 24k we are asking 18k obo.
-----------
We also have a Kent three roll mill
This mill has 9" x 24" rolls and can grind down quite a bit of chocolate fast. . This machine is not ready for chocolate just yet but with very little work it can be. We got a great deal on it and changed directions before we got it grinding. Willing to pass the same deal onto some one that wants it. 13k
________
We have a number of other craft chocolate making items for sale as well...
Please inquire via Email or Phone - info@starchildchocolate.com / 1-707-671-5778
- See more at: https://www.thechocolatelife.com/community/forums/classifieds/17434/f-s-rev-delta-and-chocolate-skimmer#sthash.vwDYdPoJ.dpuf
Still have a few items for sale!
Hi, is the Rev Delta still available?
Hi there if you are still interested it instill available.
I'm interested in the panning attachment, would you ship to US?
I'm also interested in your vibe table, and am curious about which shapes your plaques are. Are they CW plaques? Located in Calgary.
I will get some pictures of the molds up by monday.
Can you email me the images of the molds? At sehgalbalpreet@gmail.com
Greetings!
I am looking to buy a used Perfect Air 2.0 Wheel Tempering machine. I have scoured all of the listings online that I could think of and have come up empty handed. Does anyone happen to have one that they are no longer using/looking to part with? Thanks!
Pics and descriptions of the molds?
@paul2 @brian-mikiten Thank you both! I will check out the websites
some equipment for sale. All of the listed equipment is D+R (design and realiasation, Montreal) brand and in good working order.
two 20 kg melters, waterbath style. Each comes with a dedicated trolley with double locking castors, and extra hotel pans.
each $800.
one tempering wheel. Fits in a 20 kg melter. comes with a custom plexi glass cover to fit over the wheel and melter.
$800
one tabletop mold vibrator. This has been customized with a foot pedal switch for hands free operation, but can easily be reconfigured again
$600
(no picture) panning bowl, to fit on a kitchenaid mixer $250
You can check out www.dr.ca for more descriptions of the equipment. The company is still in business and still producing the same equipment.
I also have aprox 100polycarbonate molds, polycarbonate seasonal figures (22"giant santa, etc) and well over .200 thermoformed molds
all items are located in Vancouver, b.c. Please contact me to arrange a time to view the equipment.
Is this still for sale? Please contact at mizzouliana@gmail.com
If you are interested, make an offer. Need to sell asap
Hi! I'm also interested if it's still available. Please email me at acchocolateco@gmail.com. Thanks!
Hi Adam, I am interested also if it's still in negotiation. My email address is elisia@raphiochocolate.com. Thanks.
2004 240# Hilliard Tempering Machine with Chain Attachment. Works great.
$4200
is this machine still availlable by any chance??
Hello Clay,
New member here. I would appreciate being put in contact with the FBM rep in Texas as well.
Thank you
Hello,
Have you sold your Bakon tempering Equipment? If not I would be interested in photos and details.
Thank you
Hi, I'm interested. Please email me at moore.deanna@gmail.com. Thank you!
Thanks! Just sent you an email with more details
How much you want to get? Please send me photo to umaxexpress@yahoo.com Thank you
Thanks, just sent you an email with those details.
Finding the exact explanation of what is happening during conching is not very easy as we have very limited understanding of that process.
It needs to be pointed out that we only measure "average" temperature of the mass in the conche using a relatively basic temperature sensor. Mechanical action of conche tools may result in "local" temperatures much higher (I have been told as high as 2,000C at sugar crystal breaks) than one indicated so the answer to your question of what is happening is probably: all of the above reactions and some more.
Source of 75-78C is experience, less than this and we get very limited caramelisation, more and caramelisation is difficult to control. Changing the temperature of chocolate mass in the running conche is not a very fast process.
Hi Folks,
My wife and I closed our chocolate shop here in Michigan (Lindsay Truffler) a couple of years ago. we have a custom made humidity controlled chocolate cabinet that we kept all of our product in that we no longer, nor will ever use. It was $5000 new because of being custom but we will sell it for $500 plus the cost of freight wherever you need to get it shipped to. The dimensions are 36"w x 67"h x30" d. It's heavy and needs to stay upright during shipping. If you are interested, I would be glad to call some places and get some estimates on the shipping costs to your location.
Attached are some images - this is a great deal for a very nice piece of equipment.
If you'd like more pictures, or have any questions, please feel free to reach out to me.
Thanks much for your time,
Brian
Hi, I'm interested. Please email me at moore.deanna@gmail.com. Thank you!
I think this may be along the same lines as your query @jujucabra . I didn't add coconut oil (or cannabis) however I did add some peppermint oil. The chocolate I'm using is a dark 65%. I've used botanical oils before though not often. I'm at home today experimenting with marble, spatulas, and bain marie, and that's about it. I learned how to temper sans thermometer and I agitated the living hell out of my chocolate, so any ideas? My tests are not streaky, but not a brilliant shine either and of course a much smaller surface area.
My thoughts are it's just the essential oil. It still has snap, is clean on the other (mould) side, but the back... *photo attached. How many times is too many times to temper. I've redone them 3 times now.
Thank you for ideas in advance. Maybe I'm out of temper practice... Try, try again.
How much you want to get? Please send me photo to umaxexpress@yahoo.com Thank you
Hi,chocolate sticks to almost everything, except on fat.
it seems (from far away) that your problem is not the chocolate itself, but theycaramel. If the caramel has a overly shine look, it could be that some fat is surfacing/splitting, making it difficult for the chocolate to stick.
for test purpose, check first the caramel, then do a test by coating something else (nuts?) to understand what you are doing incorrect.
Otherwise you can always "dust the caramel with something to roughen the surface.
cheers.
Christopher:
Welcome to TheChocolateLife! While I hope that ChocolateLife members will share with you directly, I also encourage you to ask you to ask questions as they arise. The greater the volume of postings the greater the likelihood that people will respond.
You might also consider a regular series of blog posts to document and share your progress. I know we'd all like to hear more ... there are many, many members of TheChocolateLife in India.
:: Clay
My name is Christopher, and I currently live in San Diego where I am creating some recipes for couverture chocolates and clusters, bean to finished product. Once I establish a small business in San Diego, the plan is to move to India and expand the business for humanitarian and social justice concerns. I have been looking at equipment from China, primarily on Alibaba. Have any of you purchased tempering and enrobing systems, conching machines, cocoa butter presses, roasters or winnowers from China? If so, could you let me know how these machines performed for you?
I welcome all suggestions from those who "have been there, done that."
For sale, FBM Continuous Tempering Machine built specially for bean to bar craft chocolate
Unica 25kg working bowl tempering machine
Single-phase with the craft chocolate upgrade, stronger auger and motor for ease with viscous chocolate
Pneumatic depositing head (heated) with 2 dosing plates
1 plate for generic three cavity molds
1 plate for generic four cavity molds
Here are some other options I've used for small batches.
http://aluminumfoil.alufoil.com
Brian
Hi everyone.
I am enrobing soft caramels with dark chocolate but am finding that the chocolate does not stick to the caramel well, if at all. What this means is when I bite into the caramel (about an inch square and half inch thick) some chocolate will often chip/flake off the remaining portion, leaving a less than desirable eating experience. Does anyone know a way to make the chocolate bond to the caramel to stop it from doing that? I'm currently enrobing by dipping then using a hair-dryer (on cold) to blow off excess chocolate, leaving a layer about a millimeter thick. I have tried thinning out the chocolate coating with more blowing which seems to have a positive effect but it gets to a point where the chocolate is too thin for the desired taste.
TIA.
Hi i am looking to buy chocolate bar moulds with grammage between 15-20grams. If you have any used moulds and want to sell kindly send me the images with weight of the chocolate when prepared.
