hi Clay, yes, the machine is more small now!
you can recommend a some good machine used or new?
which would not be a good machine to buy, chocvision is very small for me!
iu need help jeje!
Mariano -
Is this the same request you made a couple of days ago or a different machine?
:: Clay
Hi everyone,
I recently got into contact with someone from Franceshi Chocolate about buying some of their cocoa beans, has anyone used them for their bean to bar chocolate, or anyone had any experience with them?
Hi everyone hi really need a tempering machine ,
Tank capacity 12 to 30 kg whith heated vibrating table,
please contact. me to marianohonduras@yahoo.com.ar
thanks
Nah - using the chocolate was basically a bust! I did try it with commercial coverature as well - didn't really work any better.
Awesome. I guess I meant by using the chocolate as a seed silk. Using the bean-to-bar, the experiments showed that it was very thick and difficult to mix in, and tempering was less than stellar. I was curious if you'd tried that with a higher cb content chocolate. I figure once I get my machine (I'll be placing an order towards the end of the month) I can try that with a smaller batch size and see how it works out but was curious to know if it was the cocoa solids causing the thickness or if it was just the lower cb content of the bean to bar chocolate you were using. Hence the asking about commercial couvertures - which will typically have a much higher cb content than some eating chocolates.
Hi Sebastian, (sorry for the late response, I was at a entrepeneurship training, and was really not available)
I am actually looking exactly for second hand machines, and even considering cosmetics/farmaceutical ones. Unfortunatelly, importing to Brazil right now is hardly an option. The currency lost almost 50% of its value to the US$ (and thus to every important currency) the last 18 months, making imports virtually impossible.
On the other hand, I did research some machine suppliers here, and found a couple who can build a 50-100kg Z-blade conche. I am waiting for the quotes. What these companies should do is to take advantage of the currancy situation and try to export FROM Brazil...
And about the lecithin, one of my sales argument will be a two ingredient chocolate, so I have to deliver a recipe without it. But I am not closed to use it, depending on the response of my public. What I definately do not want to use is PGPR, since at least an "all natural" argument would be lost.
Best regards,
Rogerio.
This is being sold in the UK.
Demonstration hotCHOC LM3 Spray Gun - Food Safe Certified
Excellent condition, has only been used twice for demonstration purposes.
Designed in collaboration with the industry experts at Barry Callebaut Chocolate Academy UK, this specialist spray gun is heated and insulated meaning you can spray warm chocolate for upto an hour. They recommend using a 50/50 chocolate/cocoa butter blend, however this is only a guideline and some users spray 70/30.
Applications: Create the perfect Velvet Effect on frozen deserts, prep moulds, speckle pralines, layer cakes, final coverings, etc.
Features:
- Heating element ensuring the nozzle stays warm when spraying, so clogging doesn't occur.
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- Dishwasher and microwave safe.
- Super easy to take apart for cleaning, just soak in hot water or pop in the dishwasher.
- Adjustable power setting.
-Hand-held and electric, no compressed air, just plug and play.
- Swiss quality machinery, food safe plastics and components.
More information and photos avaialable here...
https://www.kreaswiss.com/LM3-hotchoc
Comes with a 4 month guarantee (new is 6 months)
RRP £295 +vat Selling for £195 +vat
Postage is £12+vat (1-2 day tracked and insured).
Tim - for your own as you suggest just decrease your added cocoa butter by 1% and add 1% silk.
Using commercial couverture I just add the 1% at the tail end - not worrying about the additional cocoa butter. If I've put aside a little bit of dark chocolate for painting eyes on bunnies I have often added a whole lot of 1%'s when I reheat and temper over and over and sometimes end up with pretty thin chocolate! But it still works fine on the eyes!
Today I tempered a batch of bean to bar that isn't two ingredient by just adding the 1% - here's a picture of it.
Wow, it's taken a few days to go over all the info in this and the egullet threads. This sounds like it is exactly what I'm looking for as a tempering solution.
I'm curious now, I'm a bean to bar maker that is just starting out. Cocoa butter is added to all of my chocolate bars, largely so that it has the consistency that I like when eating and working with to mold and dip. So from this standpoint, it sounds like if I had the eztemper I'd just subtract the cocoa butter on the front end, and add the amount subtracted in the form of silk once I'm done, so it wouldnt alter my recipe at all.
The reason I'm posting though, is the trials of using chocolate in the eztemper seems to be using the 2 ingredient bean-to-bar chocolate for the trials. Have any tests been done to use anything with a higher cocoa butter content, such as using a commercial couverture? Based on what I've read I'm already sold, so I guess it'd be more of a trial and error sort of thing, no?
hi, have the tempering machine available!?
I can vouch for the Chocolate Covered store in San Francisco. Jack Epstein is the owner and he seems to know everything about every bar he carries. I travel to SF once monthly and he always seems to have a bar I haven't tried. If I told you what I spend on chocolate in that shop you'd have a heart attack.
The silk is indeed just cocoa butter with no additional ingredients - in a form that will provide a sufficient amount of form V crystals to almost instantly temper your chocolate. If you are making bean to bar with lecithin you would add it whenever you normally add it to your chocolate under construction. The 'silk' is added at the very end when you are ready to mold your product.
Actually, no, I didn't realize it would still pop out cleaning if it's not tempered. Ugh! I'll remember that next time!
Hi Andrea! No, I have never cleaned with cotton balls, only a soft cloth. Unfortunately, with all the breakage, I've had to wash them (only with hot water) a million times, which I've read (somewhere) is not recommended.
I'll let them set up a little longer, although I have to say that I fear shells becoming too thick. Clearly, I'm on the wrong path right now, though!
Thank you!
http://confectioner.tap-usa.com/winehanger-wht-pk.aspx
This looks similar, and they have various truffle boxes.
Is the "silk" just cocoa butter or does it have any other ingredients? How and when would you add lecithin to the chocolate?
Hi chocolatiers,
We're looking for a tempering machine.30 or 60 liters, used or new in good condition.
I live in Honduras, but I Have This Test could reach Florida and imported it to my country!
Thank you,
hi, i need tempering machine
mi email is marianohonduras@yahoo.com.ar
It sounds like your chocolate is too thin. Try making the chocolate shell a bit thicker. Also, are you using cotton balls to wipe out your molds prior to use?
Can anyone tell me why I might have 50% of my shell molds pop out beautifully, and the other 50% break within the same tray? My thought is that because I bought these used, perhaps some cavities were cleaned out with something abrasive? Sometimes the entire circumference breaks, sometimes just a piece at the top. But I always get some portion of the molds that are perfect.
Generally speaking, the lower your humidity the better. I think you'll have troubles if you're moulding in a hot (35C) room. 20C might be a bit cool, so i'd shoot for something in between personally.
I've noticed folks using it for years, it's sort of a one stop shop app for message boards on mobile devices. I've just installed it a few weeks ago, and it does make board life easier when not at a desktop, but there must be an 'opt in' requirement from the board site itself to participate...
With my limited space, I don't have space for a real press and I'm not sure if one of the little olive oil presses would work. Here you go Ben - the finished product - http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2030981
Ok - gotta check this out - I've figured out how the bean to bar two ingredient guys can extract their own cocoa butter easily with no special equipment.
http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2030981
Sebastian:
I have never heard of Tapatalk. I will take a look into it. I do know that I need to make some coding tweaks to make it usable on mobile browsers - something is messed up and I am looking into it.
Fabricated chest insulated with 1 1/2" household type rigid foam on wheels. Exterior is textured fiberglass sheeting that is easy to clean with aluminum corner protection. Chest holds full 18 full size cookie sheets (not included). Size of chest is 30" tall, 44" wide, and 29 1/2" deep. Separate trolley has 5" locking soft wheels.
This was used for outdoor shows and farmer's markets to hold stock of candy. By placing large cold packs on bottom sheets and using battery powered small RV refrigerator fans this chest can easily be kept down to 70 degrees or below. Located in Seattle area. $500.
Also have 48 quart cooler with 2" plastic tubes filled with water that can be frozen as substitute for ice, lid has 12 variable 3" duct fan installed with variable speed control for cooling displays. $100.
Contact Sue at Sasquatch Chocolate Co, sue@sasquatchchocolate.com.
Dear Clay and Sebastian, thank you for the reply. That is what I thought.
I have just ordered a 50Liter per day dehumidifier and will move it and the refiners in a 15m2 room, that will be sealed off as much as possible. I hope that will do the trick. I am not planning to aircon it, it is installed though. Lets see how low I can get the humidity.
I was also wondering about the temperer location. Which is better for moulding?
- a dehumidified room at 50%-60% humidity at 29-35C (80-95F)
or
- an aircon room at 60-75% humidity at 20C (70F)
I use a continous temperer with 2 temp zones
I am keeping ny moulds in the tempering room at 20C which might be too cold for them.
Setting of the chocolate in the moulds will have to be in the aircon room.
Thank you
Thanks Clay - That's a great idea!
I have sold the enrober and panner.The other pieces are still available.I'll post pics when I return from Portland on monday,
Lou
Chocofin Chocolatier
So I experimented a bit today - made some liquor from nibs in an Indian spice grinder, added water, then cooked down until it 'cracked' and the cocoa butter separated out.
I can't seem to get the pictures in order - but I ended up with around 20 grams of cocoa butter. You can see in the 3rd picture the butter starting to separate, then in the second one a little puddle of butter at around 11 o'clock.
It could well be that as every iphone release marches boldly into a brave new technological world, i am slowly taking a step backwards until someday you'll hear me asking how to get the 12:00 to stop flashing on my iphone - but is it possible to configure the site to be readable via the tapatalk app? I'm using it for all my other board activity, but not seeing TCL on it...
Sebastian: I was going to say the same things. I would start with getting the humidity under control to see if that helps (might need to get it down as low as 55 RH, at least that's my experience in some places). If not, then cooling things down is the next step.
Jennifer -
You can get residential chest freezers really quite inexpensively. They do require a little more thinking about how you pack stuff into them, but it's hard to beat the cost per cu ft. The Johnson controllers work with these quite well.
Hello all! I know this is a long shot, but I'm working in Quito, Ecuador right now, and my boss is looking for a used grinder/conche machine, as well as a larger-scale winnowing machine, to use in making very small batches of chocolate for his cafe. Right now he has the Premiere Wonder Grinder in use at his farm, but would like another similar machine for the cafe in Quito... if you're looking to sell one that's already in Ecuador, please message me! Or, feel free to send me a direct email at katrin2max@gmail.com, and I can put you in contact with my boss. He's willing to go several hours outside of Quito to pick up machines.
Thanks Robert! I appreciate the feedback.
Jennifer, I'm using a Johnson temperature controller in a 3 door Continental refrigerator. I run a temperature of 45F and the humidity is 35 with no problems
Mark - it may be worthwhile to suggest a course on cocoa microbiological food safety for the artisinal bean to bar maker. If that emerging industry can't self regulate, the FDA will do it for them, which nobody wants.
