Try TCF Sales. They have a melter for around $800.

Go to a local commercial kitchen supply store and tell them you are in the market for a used heating cabinet/proof box. They can probably dig one up for you for $600-$800, and it will probably take care of your needs.

Yes, I agree Savage does have great products and definately last years. Just looking for other options as i am only operating for corporate gifts in November and December. 

Thanks!

This 38 Inch Belt Coater is in very good (practically new) condition. This is a three phase unit with an fm50 phase converter so you can run this unit with full variable speed control from any single phase outlet. This all in one unit has lights, fans and a 12 jet water jacketed drip system set up with a 2 inch sanitary tri clover fitting. The entire unit is mounted on a base frame with casters so that it can be moved and cleaned easily. This belt coater also comes with a ribbed polishing belt. The polishing belt (not pictured) can be changed in about a half hour. This Belt Coater can handle batch sizes as large as 120 pounds for most centers and up to 150 pounds for a heavy center such as a dried fruit.  Pictures can be seen at  http://decorchocolates.com/beltcoater.aspx $10,000  Jeremy

If you make chocolate the entire tempering process definitely seems a lot less reliable. And each varietal you make is likely to have slightly different characteristics in regard to what they need to temper up nicely. Some varietals definitely fought me more than others.

In general, you don't need to use the holey baffle, although in theory it shouldn't hurt anything. I would make several suggestions. First of all, I would add the seed a little sooner than you are. Yes, anything over 94F in theory doesn't matter, but you want the melted seed working into your batch as much as possible. As soon as your chocolate temperature lowers in the 90's I would go ahead and throw in the seed. There's no downside to this. Second, once your temp gets down to the low 90's and you remove your seed you should then continue to cool your chocolate. I would recommend taking it down to the low 80's; you want at least 5F swing from the point at which you remove the seed, but 10F is even better. Then raise it up again to 89F - 91F, depending on the origin. And yes, at this point stir it well and leave it to agitate for 10 minutes or so. Finally, and especially if your molds are on the thicker side, place the chocolate in the cooler for about 10 minutes right after molding them up. Then put them on the shelf and maybe even put a light fan on them. And yes, this process will take a while. Depending on the amount of chocolate you're tempering, it can easily take 1-3 hours per batch.

As for over-crystalization, I rarely encountered that problem. But when I did it was almost always due to over-agitation and temps that were too low. So if this is a thing you are seeing consistently, stir a little less and raise the temps by a degree at a time and see how that works out.

One last thing - if you've got the budget consider looking at the "EZTemper" unit. I got one as soon as they came out, and all I can say is WOW. It is making my life a lot easier. 

The various Savage machines are high quality units that will last for many years. I've spoken to numerous chocolate and caramel makers who swear by them. But yes, they are expensive. If you're looking for an inexpensive alternative you might consider this: buy a heating cabinet or heater/proofer like bakers use. (If you get a heater/proofer make sure it can run just as a heating cabinet, because obviously you do not want to add water.)

Turn the temp up in the cabinet to a suitable temp to melt your chocolate, load in pans of different sizes with your chocolate, and come back in the morning to a cabinet full of melted chocolate. Takes longer than a good quality melter, and you're not going to be able to add despositors, etc. But on the plus side you can get brand new heating cabinets for about $1500-$2000, and used ones for half that much.

I'm wondering what others use for bulk chocolate melters as I'm finding the Savage and other melters insanely overpriced....I've seen some use soup warmers etc. Any new ideas out there? Looking for at least 25 - 50lb capacity.  Can't believe the prices of the melters out there. There has to be  some suitable substitutes...

I need of a Savage portable agitator. 20 x 11 kettle size.  

ggmcandy@gmail.com

Thanks Peter, my bar operation is too small for this machine, any smaller version of this one (preferably with a US based supplier)?

Mould washers are machines that wash, rinse and dry moulds.

One of the suppliers:

http://www.newsmiths.com/product-category/chocolate-mold-washers/

Here is the Video link again...

Stacked melter

Price brought down to 35$ unit. Must take lot. (50 in stock)
Shipping is not included.

Let me know.

vrubini@chocostyle.ca

I just came across 150 bran new aluminum displays for peg bags.

Solid construction, swivel base, made for durable use.They are painted white and can hold publicity on the sides.Selling lot for 7500$ or individually for 75$/eachOriginal price 165$ each. Lot price for is negotiable.Email me at vrubini@chocostyle.ca or call 514.858.7402 for more info.Cheers!

 image.jpg - 45KB

Thanks Sebastian, what is exactly a mold washer? how is it different from a typical industrial dishwasher and who sells it?

I currently wash my molds using a small hobart industrial dishwasher (with no detergent - only hot water at 155 degrees and end with 10 seconds 180 degree rinse for santization) then use compressed air to blow any excess water and leave the molds overnight (face flipped) on wire shelves to dry. In the morning, I store the dried molds in heating cabinets (each fit 150 molds) at 115 degrees for couple of hours, then wipe them with microfieber towel to ensure that the there no cacao butter left on the mold. I go through this process on a monthly basis and it is an extermely exhausting; I am trying to make it more efficient, any suggestion?

Hi there guys,

Im wondering if anybody has any experience with vanilla interacting adversly with the acids in a batch of chocolate bringing out a strong sour flavor? When adding the same vanilla to a batch made with a less acidic bean it did just fine. Mind you were talking half a teaspoon of seed scrapings to 30lbs of chocolate, not very much, but a very distinct diffrence before and after addition of the vanilla. To the point of, in my opinion, ruining the chocolate.  

a mold washer.  or lots and lots and lots of hair dryers?

What if someone have 1000 molds is there a more pratical solution?

Hello All. I am looking for a 3D chocolate printer. What I found on the web have either no cooling system, so they can print only a few layers (not really 3D), or they use non-food certified technologies, so you print a nice gadget, but cannot sell them as food. Or they print chocopudding or consistencies like that, not real chocolate.

I wonder if anyone could suggest a machine supplier, selling certified 3D chocolate printer for confectioneries. I am living in Europe, but any supplier would fit.Thanks.

Its 2015 and this is thr best we can come up with.

I do the same as Jayne.  It works every time but I dont do bean to bar.

Hi.  I will give you my experience with this machine and the chocolate I use. 

I use a very high quality chocolate from Felchlin, but I don't have any experience with bean to bar.  What I found was that the factory settings are too low to get a good finish.  If you are using the holey baffle, are you wanting to temper 15 to 17lbs? 

I melt to 115 F then I add seed that is IN temper to the back and take it to 90.1 F.  I do not let it run out of seed.  When it reaches 90.1 F I remove seed and hit the button again, and I make sure it stays at my working temp which is 90.1.  This direct temper method has worked really well.  The finsh is beautiful, and it can stay in temper without over crystalizing for a couple of hours.

I hope this helps.

Jayne

I am looking for a  used savage fire mixer 14 if there are any out there please let me know thank you meschutz1@yahoo.com

We are currently selling our FBM machine. Excellent condition.

Suitable for those using couvature or for bean-to-bar makers who add

cacao butter.

Please e-mail Ryann at orders@fineandraw.com for more details!

Many thanks,

FINE & RAW

- See more at: https://www.thechocolatelife.com/fine-raw-chocolate-factory/forums/15550/fbm-chocolate-laboratory-machine-for-sale#sthash.G5ZufxVD.dpuf

Del, did you figure things out with the Prima? Robert

Chocolate makers,

I've recently starting using the X3210 with a holely baffle. Can anyone share the most efficient way to temper with (or without) seed with this setup? 

The instructions on the user manual and other processes discussed in this forum with regular baffle don't seem to work. Here's what I've been doing:

1. Add chocolate from melanger (110 F)

2. Hit dark button

3. Cool to 92 F

4. Add seed behind baffle (not that it makes much of a difference)

5. Wait 10 minutes until after fully incorporated, mix by hand.

The problem is that this process is slow and often causes chocolate to over-crystalize. Any tips?

Cheers!

 send me an email vxaktor@yahoo.com and I'll give you my phone # and discuss this

Thanks Robert! Do you have any advice/documentation for the setup of the unit?

• I have a Unica, but it's basically the same process. Put chunks of chocolate in the working bowl set your temperature to 49 or 50C turn on the stirrer. When there is about 2 inches of melted chocolate turn on auger. If chocolate dose not come out of spout in 15 secs turn off the auger and turn auger back on after a few minutes. Robert

I recently purchased the FBM Prima, a small 7kg unit with enrober and have some questions for those that may have some knowledge about it. Does the chocolate need to be melted before I put it in the machine or does it do the melting? Does anyone have any good manual for setup for this machine as the documentation provided by FBM is not very good at all and I'm not comfortable guessing. I'm sure to have more questions as I start using the machine in the upcoming weeks.

Thanks!

I emailed you on Friday with pictures, were you able to receive it?

The Sacher Hotel in Vienna is a fine place to think about chocolate history and globalism

www.susienorris.com

I tried to email, but it's not working.  Please post photos or email to helen@decadencechocolates.ca.  Where are you located?

Thanks

Tempered up some dark milk chocolate with the EZtemper last night and made a batch of freeze dried corn bark - yummy stuff! Ready to package in no time.

We're scaling up our manufacturing and no longer need our molds (purchased from Micelli Chocolate Mold Company).  We're asking $8 a tray ($16 a book on the small molds.

SMALL MOLDS are
egg shaped custom book molds, 2.5-3.0 gram per mold. 54 cavities (9X6) per book, poly carbonate with post and anchor set up, no magnets. 
440 trays (220 books)

LARGE MOLDS are
.95" diameter hemispheres, 5 gram per cavity, 24 cavities per tray (8X3), poly carbonate 
210 trays

Please email me if you're interested and I will send pictures. rlmck72@gmail.com

I will agree with that.

It was just a general statement that acidity from the liquor could or should be removed during conching.

Not necessarily.  That depends entirely on which acids were formed during fermentation and the type of equipment you have.  Not all are volatile, and not all conching is created equal.

That acidic part of tase/flavour should be removed during conching leaving just the fruity notes.

If you're not looking to temper the chocolate - simply melt it, then two stock pots will easily do what you need.  I've melted thousands of pounds of cocoa butter this way.

One large stock pot holds the water, and the other (slightly smaller) sits in it with the water going up the side of the smaller one about 6 inches.

This is simply the layman's version of a $8,000 water jacketed Savage Melter.

You don't even need the expensive kind of stock pots.  Jut make sure they are stainless steel.  I think mine cost me about $50 each 7 years ago.

No need to buy a fancy machine if you are just melting chocolate.

Brad

Hello Everyone,

Does anyone have a Nutricional Fact sheet on Cocoa Beans?  I know that it varies based on origin and fat content but if anyone can post here Nutrutional Fact sheets for both Roasted and Raw Cocoa Beans that would be greatly appreciated.

Thank you!

Hi everyone,

I'm looking for a better source for organic and ethically sourced cocoa liquor/mass. The one I'm currently using is a mix of Peruvian criollo, trinitario, and cn51, but it's pretty acidic. If anyone has experience and suggestions, I'd really appreciate it!

Thank you,

A relatively new chocolatier,

Stephen

FYI, have been using the 12kg Mol d'Art melter for a while now and love it!

Perfect, all the best.