Forum Activity for @Clay

This is absolutely the first place to start.

If you are not adding already tempered chocolate you are not properly seeding as there are no proper seed crystals in the chocolate you're adding. It sounds like you might be using a machine like a chocovision. What I would experiment with is using the "mode 2" tempering setting, which is slower than #1. Heat the chocolate up and then do not add any more during the cooling down cycle. After cooling, let the temperature warm up and after the machine says the chocolate is ready, wait for 5-10 minutes to ensure even mixing.

The #2 program is sometimes used by small makers who do not add cocoa butter to their chocolate and don't have seed. The extra time, apparently, makes up for those deficiencies and enables enough of the right kind of crystals to form during cooling. 

Hi,

The seeding method for tempering works only if the cold chocolate you add has already been tempered (which means that cocoa butter it contains is already crystalised in correct crystal form).

If you use cold "chocolate" that has been made and than just cooled it will not work.

If you are working with small quantities you will need to learn how to temper chocolate on table or use one of the machines which generate seed from cocoa butter.

I make dark chocolate at home from raw ingredients, and am struggling with getting the tempering right for the bars I make.  I use the seeding method for tempering.  I heat about 75% of the chocolate (including cacao, sugar, spices, etc.) to about 118F, add in the remaining cacao, cool to about 89F, and then pour into the molds.  After a few minutes of letting the bars settle, I put them in a covered Pyrex container, and then in the fridge. 

The room temperature of my kitchen is probably around 75F.

After reading some of the other posts on the forum, I think the problem is mostly due to cooling the bars in the fridge.  However, I'm also wondering if I need to change anything in terms of when I add other ingredients, the temperature of my kitchen, or the heating and cooling process.

Thoughts/suggestions?

Thanks I will take a look.  

If there is a website for your products I wouldn't mind taking a look to see what you found works for you?  Does your flow wrap machine have any vacuum or gas exchange properties?  I am just learning of those things as well.

Clay,

Yes, I have used them. I work with them ovet the phone and not email. They do provide their film for us and we have had great results. Prior to them, I was very frustrated with our flow wrapper and film. Changing film soved all of our problems. You can also order excellent film from overseas, but this is the domestic source and this is a great way to get started. Thanks!

Daniel - thanks for providing this recommendation. The web site is a little challenging to navigate so I think calling is the faster alternative. You've used them?

Hello,

I would recommend contact Eugene Rivera at Quality Bags, Inc in Addison, Illinois. He knows everything about film and he can advise you on the perfect film for your product. Their website is www.qbifilms.com . Let us know how it goes. Thanks!

Does anyone have a copy of the latest Hilliards Little Dipper Manual? I saw a couple old post that referenced a file that I cant find on this site at all. Thanks much. 

I will take a look at the links.  I have access to a horizontal flow wrapper that has been given to my generous supporter.  But we are both without background or connections to sources of film; can't get past (so far) the mantra that there are sources out there which can provide the right wrap for my hi quality chocolate.  It's such a new and alien planet to me  and I can't seem to come up with key words to track down this type of film described to me.  I don't know if I would recognize it in an image.  It's a new language.

The kind of film you use depends a lot on what you're wrapping. Chocolate bars require different barrier properties than baked goods to. If you are buying you flow wrapper from a reputable source then they should be able to advise - or put you in touch with a manufacturer who can discuss your needs and recommend options. 

Here is a link to a page discussing some common film types.

The issue is less about the chocolate and mostly about what you're enrobing, and specifically what is called water activity, or aW. The higher the water activity, the shorter the shelf life. This is because water is where the organisms that cause mold to grow and dairy to go off exist.

Refrigeration is the single best approach to extending shelf life but as Jim points out it can be an impediment to impulse purchases if the product has to reach room temp before opening and eating for best eating experience and so that condensation does not form.

If refrigeration is not really an option then your next best bet is to use techniques and ingredients that reduce aW. If you don't know what your water activity there are devices to measure it - one common one is called the Pawkit. If I recall correctly, there is a lot of information on controlling aW in Peter Greweling's book.

Interested in this discussion. I recently purchased a flow wrap packaging machine and am investigating my options with regard to film. 

You bring up some interesting points with shelf life. What I currently do for retail sales is to make an extra box that will be for display only. The owner of the shop puts it out with a sign about the chocolates (the fillings, the ingredients, etc.), and the sign directs potential customers to inquire at the counter to purchase a box. There is a cooler at the counter, and the chocolates are kept there. Your comment on the availability to the customer is very true--this method of storing the chocolates discourages any impulse sales. Worse for sales, I seal each box in its own clear plastic bag and include a note that the chocolates should be allowed to come to room temp before opening the bag; bitter experience tells me condensation will certainly form otherwise, but I have had no issues with humidity with my method. I know that experts recommend against refrigerating chocolates, but an owner of a shop will be determined to keep them as long as needed to sell them, and I am concerned about shelf life enough to insist on refrigerating. All it takes is one spoiled ganache to ruin a reputation, and maybe even somebody's health. People are used to drugstore boxes of chocolates that will last practically forever and don't tend to think of bonbons as "spoilable." I have found my system to work well in two different shops (one a florist, the other a lunch spot), and if the staff calls attention to the existence of the chocolates, they do sell. I think one key is having the box on display so customers can see what they are getting.

Sorry do not have that left.

Who do you use and why for your films?  I have zero experience in this area and am looking to start checking out options, thanks.

I have a product that is enrobed.  I use good quality chocolate.  I only know my experience with the product that it is fine at room temp in the 60's, low 70's but I start to worry after that.  Not a big deal at home but what about in a retail environment.  I don't need to refrigerate due to any ingredients but I find myself preferring it.  This may be an issue when it comes both to perception on the part of the retailer and availability to their customers if I present my product as being in need of babying.  Are there hard and fast rules, guidelines, what do you do when considering humidity in a retail environment.  I've seen competitors use lower quality chocolate and assume that is their approach from both a cost perspective and shelf life perspective but I don't want to give up quality.

I have been researching for tempering milk chocolate, and working with Callebaut 100% chocolate mass, Mascarpone powder, Cocoa butter and Erythritol.   I am an enthusiastic cook and baker but am such a newbie in making chocolate at home especially since this is not really the norm.    Sugar free milk chocolate is my main aim for someone who is medically on the Ketogenic Diet (epilepsy).

My first attempt was ok, it had snap and tasted alright but it was grainy from the Erythritol.   But as soon as I left the piece of chocolate on the kitchen counter in the early morning and it wasn't even hot, the chocolate started to melt, yes, I thought I had tempered it. 

Does anyone have a good tempered milk chocolate recipe with a smooth finish using a sweetener that will leave no aftertaste and grainy effect please ?    I'd really like to use up my invested ingredients (except for the sweetener) before switching if necessary.

Any help, info, tips especially a recipe would be deeply appreciated !  Thanks in advance. 

Hi there everyone,  I am a newbie in self made chocolate, driven by the need of making sugar free milk chocolate for someone who is on a medical ketogenic diet (epilepsy).

Will post my first question in the appropriate forum and hopefully get some help.

Best regards, 

Babe

I work with cocoa in Malaysia, and am looking to ship dried cocoa beans to the US.
What documents / certificates would the shipment require?
Much appreciated.

Photo not exactly related to the question, I apologize, but couldn't help sharing how my farm looks at dawn.

 Dawn at Culture Cacao Farm.jpg - 123KB

Like new...barely used. Meltinchoc Chocolate Melter enables you to melt chocolate (or other food items) and maintain chocolate in a tempered state with its accurate thermostat. The outer construction is thermo-resistant plastic, with a removable stainless steel pan. NSF.

• 110 volts. 200 W.
• 17" length x 15" width x 5.5" height.
• Temperature range is from 0 to 60 °C (0 to 140 °F).
• Capacity of 9 liters (9.5 quarts).

Retails new at over $800. Asking $400 + shipping from Marine on St. Croix, Minnesota USA (55047)

Feel free to email me directly at info@stcroixchocolateco.com if interested.

 meltnchoc.jpg - 13KB

Thanks very much, guys.

I've only heard good things about the Diamond grinders, and raves about the customer service.

As with any stone-based grinder, my guess is that it will take a fair amount of time--possibly an unreasonable amount of time, as Brad mentions, depending on your process and other requirements--to refine to a smooth texture. It's definitely do-able--I haven't found that most craft chocolate I've tried to be particularly gritty--but it does take time.

I believe the machines Brad mentions are some form of a universal (please correct me if I'm mistaken). I've had some excellent chocolate out of universals, too, and they're definitely an option to look at, as well.

Thanks a lot, @kerry, that straightens it out.

The splitting happens when the wire cuts the plastic. Sometimes the wires get deflected in their decent and they can damage the plastic.

Thanks @jim-dutton and @kerry for the extensive help. I am really starting to get a good view on the pro's and con's of guitars and this small one in particular. I would like to enquire just a bit further about the splitting of the plastic. Can you tell me more about it? How does the splitting occur?

I would mainly use the guitar for softer fillings, like fruit jelly, marshmallow and soft ganache.

Mirzam – Chocolate Makers

Hi,

I want to buy some good chocolate from Dubai. Where can I find the best chocolate? I know Dubai is one of the biggest importers in the world. So, I hope to find many brands. Should I be heading to the shopping malls in Dubai for chocolate ? Or is there any other special place that you can recommend?

Hi,

I love chocolates. My favorites are dark chocolates. I prefer to try the home made stuffs rather than the wholesale products. happy to be on this forum.

we have one and it was barely in use so in perfect condition. pm for further discussion if still interested.

My opinion:  Almost all chocolate today is not made with stone wheel grinders because it is old, and inefficient technology.  You can't even buy new industrial equipment with stone wheels (even replacement parts are hard to get).

My experience:  Most craft chocolate is gritty (and unpleasant to me) because the granite wheels cannot get the chocolate down to the smallest particle size in a reasonable amount of time.

 Clay can put you in touch with a manufacturer that offers a much better solution - a solution that is specifically designed for refining chocolate - even on a small scale like 100lbs.

You can also get in touch with me at Brad@Choklat.com I am in the process of becoming a dealer of machines I've been using for 9 years now. You will be pleasantly surprised at the price of the machines, and, like I said, I have been using them for 9 years.  They are rock solid.

Brad

To get into the details of what's going on with your setup will take some time i'm afraid.  If you're able to post a series of pictures showing the empty boxes (internal and external), as well as a shot of the whole setup from 10-20 meters back at 10 am, noon, and 4pm on a sunny day that'd be helpful.  The details are important here - where are you, what is the starting brix, how are you measuring temperature, how are you turning the beans, what is the external temperature graphed over a 72 hour period, etc all are important places to help start looking at..

Hello @thesweetartco. The cooling tunnel is still available. Let me know if you have any questions. You can email at patrick@conillin.com

hello,

is this still available?

@sebastian - can you point to some of those manuals or give some quick word on how box design impacts fermentation? Deeper is more acidic?

I'm doing some experimenting at ~400kg batch level, changing every 2 days across 3-4 boxes (~ 32" wide x 35" long x 35" tall), drainage holes on the bottom, banana leaves and jute sack on top. We're finding some temperature/fermentation inconsistency within this set of boxes -- by 96hrs there was still some pockets of cool fresh cocoa on bottom and corners. Could this be because box is too deep or cocoa too wet at start?

Our cocoa is quite wet compared to other areas i've seen. My best guesses are (a) add more drainage holes in beginning boxes (b) make the first box change at 24hr instead of 48 (c) mix in between box changes (d) make a more shallow box with less cocoa touching the wood. Looking for any tips you can offer though..

Hello @chaqchao

Do you sell cacao beans? Can you send me the info and details to aselek777@gmail.com?

Thanks

Asel

Does anyone have any opinions about the Diamond Custom Machines melangers (70 lb or 100 lb)?  Many thanks.

David

The hotel pans give a clue to the dimensions.

In my experience, you will spend a lot of time working on duplicating the Kudvic rig. There is a lot going on here and the geometry and physics are complex. Also - a lot depends on the cracker you're using.

IMO - you'd be better off starting with the Real Seeds winnower and working to modify it. I would not use a single piece of plexi on the front. I'd have separate pieces for the zig zag chamber and the collection chambers. This will enable you to access the zig zag chamber easily and experiment with shapes and distances and more to improve and focus the turbulence which is what you need to separate things properly.

Thanks, Clay and Ben, for the responses. I'm feeling a couple of late nights down in the basement with some pvc and a drill are in my future. It's all quite achievable, though.

It's really like the "Wild West of the Winnowers" out there, isn't it?!

I'm also intrigued by the Kudvic design... and it seems rather possible to recreate from the video (though exact measurements would have to be figured out):

Cocoa bean cracker and winnower Cocoa breaker, Cocoa bean crusher and separator Kudvic

Any thoughts about (or experience with) this design?

David

Hilliards Little Dipper

$850 + $50 ground shipping in continental US.

This machine is an excellent upgrade if you’ve been using smaller tempering machines or are planning to temper between 1.5 lbs and 25lbs of chocolate a day. Plugs into a standard 120 volt outlet.

The machine uses two 100-watt light bulbs as a heating mechanism, and they’re easy to change.  It’s also relatively easy to unscrew the baffle and the bowl for cleaning or changing chocolate, as necessary. Temperature is controlled by a digital control panel  and the tempering bowl motor is controlled by an off-on switch.

Email ayala@shayschocolate.com if interested.

 Hillard Little Dipper 1.jpg - 665KB