Forum Activity for @Chaqchao

Hi Aimee

Would you please email us with your requirment

Thanks

I might be interested.  greggould1000@gmail.com

Yes

Hi Carlos! I'm eager to see your cabinet, but the pic is no longer there. Any chance you can re-post or send the pic in a message?

Hello,

Is it possible to ship one or two  25kg bag of your  beans  for test ? What would be the price and the shipping costs then ? My e-mail is : jswachta@gmail.com

Thank you for your help in this matter 

Kuba

Hi @luv-ice-cream, thanks for sharing your honest opinion. It was what we were looking for! 

However, I believe you are arguing on the contents of the study, not the technology. Reducing fat-content is of secondary interest to most chocolate producers. But many expressed interest in the machine's ability to reduce cocoa butter usage, this is what we wanted your opinion on. Assuming it tastes the same and is cost-efficient, do you believe this technology is something you would want to use? Why? Why not? 

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Good morning or some other time of day!

I do apologize for a few shortcuts in my response.

While you are correct to say that I am arguing the contents (& really the motivation) of the study & not the tech, I do believe the two are inexorably linked.  

The chocolate industry, I find as a somewhat an outsider, is rather set in its ways.  It is fairly set in its ways and practices and is slower to change than, say, coffee industry.  These are very general statements based on my admittedly limited observations & communications, but that is mho, as in "imho".  The likelihood of a chocolate producer embracing new tech is related to cost benefits first and foremost. 

The interest in reducing fat content aka cocoa butter content is a FINANCIAL one for the producers, not a health one. Cocoa butter is the single most expensive ingredient in the mix for the producers, unless they use stevia like we do.  So, cutting down cocoa butter content reduces the cost.  If the gizmometry required to accomplish this makes financial sense from the cost/benefit analysis, then it might have an inroad. 

Here is my proviso, however.  I come to chocolate from a science R&D background with over 30 years in the latter.  I know the path of a technology/invention looking for a problem to solve.  We call that pushing a rope. 

Using high voltage to orient molecular dipoles is now a classic technique. It was applied in liquid crystals, then in non-linear optics (second harmonic generation in polymers/organics) to pole the molecules then, apparently to lower effective viscosity in fluid dynamics of...be it oil/gas or molten chocolate mass.  And, I bet, this is not a complete list.  

I am not sure how much other industries have embraced poling technology to reduce viscosity thus far.  I know of surfactants, fluorinated additives & coatings making significant inroads into oil/gas.  Those approaches are  chemically intrusive & not applicable to foodstuff. Still, my fear is that in chocolate processing this is a solution in search of a problem.  

My sincere hope is that Clay or some of the other heavy weights of the site will chime in with their thoughts because their experience is broader than mine when it comes to chocolates.   

Hello, do you still have the melangeurs? Could you please send me the details and prices at tortecioccolato@gmail.com? We write you from Italy, we should come and pick the machines up! Thank you Maria&Paolo

Hi @luv-ice-cream, thanks for sharing your honest opinion. It was what we were looking for! 

However, I believe you are arguing on the contents of the study, not the technology. Reducing fat-content is of secondary interest to most chocolate producers. But many expressed interest in the machine's ability to reduce cocoa butter usage, this is what we wanted your opinion on. Assuming it tastes the same and is cost-efficient, do you believe this technology is something you would want to use? Why? Why not? 

Yes, I think making the quantity of glucose and sugar equal will inhibit crystallization.

Give it a try. See if you like the results. Then I would do some shelf life tests to see how long the caramels can go without going rancid or crystallizing.

Best of luck to you!!

Daniel

Robert Kray,

I saw in another thread you provided a link to an image of a bonbon speckled (quite nicely) using the HotChoc, yet in many other places Krea representatives and the Krea literature have stated that the sprayer requires a half-cocoa butter, half-chocolate mixture and, even more explicitly, that the sprayer is not intended for use with colored cocoa butter. It would be helpful to have a definitive answer to the question many chocolatiers have: can the HotChoc replace an airbrush or sprayers (such as the Fuji) when decorating molds (whether covering the cavities entirely or creating other artistic effects, such as speckling)? I should add that the HotChoc has a very large container for the spraying medium; if the company were to provide a smaller one and if the answer to my question above is positive, I think Krea would open up a new market for itself.

Why wasn't the sprayer right for you? The sprayers are used worldwide. How can we help you? Pl. see our Facebook Forum & YouTube Channel for films, pics, tips & tricks.

Facebook: https://www.facebook.com/KREASwissFoodEquipment/

YouTube: https://www.youtube.com/channel/UCJW3UBLtm986Mf3qZoDu1wQ

 hotCHOC praline speckle pic.jpg - 1.2MB

Hi Andre. Good luck!! Should you require the heated chocolate sprayer (hotCHOC) or fast chocMELTER, get in touch with us, KREA Swiss (info@kreaswiss.com). We are also available in Brazil and other South American countries.velvet effect with hotCHOC spray gun by Fernando De Oliveira

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Hello, do you still have the machines? If yes, please send me details and price to info@miguelpujols.com

Thank you.

I read this article when it was first published.

It provides a false argument of fat being bad and completely ignores the impact of sugar on health. In other words, the old & failed war on obesity narrative.

I am not sorry that this sounds overly harsh, but the key driver for the authors (I believe the "research" was sponsored by M&M Mars, afair) was to use less cocoa butter which would allow for higher filler loading. Filler in this context is all the cheaper ingredients from sugar to milk. 

To me this study reads like an argument to use filtered cigarettes over cigars because it allows for a cheaper and more plentiful smoke.  It completely misses the point.

If I understand correctly the research viscosity reduction is achieved by "aggregating" solid particles to improve "packing rate".

In chocolate manufacturing in some situations* it may be beneficial to be able to produce and use chocolate with lower fat content and suitable viscosity.

* Reducing cocoa butter content can reduce the cost of raw materials used to make chocolate. This reduction will not always reduce total cost of manufacturing and for people making fine chocolates this may be a wrong idea in general.

The main issue I see with using this technology in chocolate manufacturing is that "correct viscosity" is required at use stage where we pour tempered chocolate into moulds, use it to enrobe or coat products. At this stage chocolate contains not only cocoa, sugar and milk solids but also a certain amount of cocoa butter crystals which need to be uniformly dispersed in the mass and not "aggregated" in any way.

Unlike pumping crude oil the cost of pumping chocolate is almost negligible part of the whole manufacturing process.

I would guess that this technology may be more suitable for low cost compound manufacturing where reduction of fat content can help with cost reduction and some compounds are used without tempering.  

Let me see if I got you : you added grinded coconut sugar to a chocolate mixture in the grinder and the whole thing started to thincken.

By reduce the viscosity do you mean to make a more fluid chocolate?

Hi, my name is André and I'm looking for building my own chocolate brand in the bean-to-bar business at my city, Rio de Janeiro. I'm currently studing the whole process before step into this adventure

I'm having problems with caramel too. I'll try this out. Thank you!

Gonna visit your blog regularly. Thanks for sharing!

Sounds delish! I'll have my wife try this out. Thank you!

Hi

Can you please send the price info and sampling delivery options to aselek777@gmail.com

Thanks

Asel

Hi, can you please send me the price and more info to aselek777@gmail.com thanks 

Hi, can you please send me the price and more info to aselek777@gmail.com

thanks

I cut my caramels with a "cheese knife" (Dexter brand). It's a long straight knife with handles at each end, and cost about $25. I mark off the edges of my caramels with a ruler and small knife, and use the cheese knife to cut it into pieces. It works great even with caramels that have lots of crunchy inclusions. All the best!

A professor at Temple University recently discovered a technology that helps reduce the viscosity of chocolate by applying an electric-field to the suspension. It can be thought of as running chocolate through an electric sieve.  I work at a technology development and commercialization company that has full license to develop and use this device.

I was conducting some market research to see if this technology would be of interest to chocolate makers and why/why not. I would be extremely grateful if some of you could share your thoughts with me on this matter.

Thanks.

Also you can read Professor Tao's paper here: 
www.researchgate.net/publication/228987085_Reducing_the_Viscosity_of_Crude_Oil_by_Pulsed_Electric_or_Magnetic_Field

Or a more condensed version here: 
www.npr.org/sections/thesalt/2016/06/25/482538542/with-a-zap-scientists-create-low-fat-chocolate

2 humidity controlled display cases with connecting point of sale desk. Purchased new in 2013 for $7,306. Asking $3,650 for both displays. Can be purchased individually for $1,800 each. Each display 24” depth, 48” length and 48” height. Store logo is removable.

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2 display cases. Each one contains 24 gravity bins and 6 scoop bins. Purchased new in 2013 for $14,619.28. Asking $7,300. Can be purchased separately for $3,650 each. Dimensions are 2’ depth, 4’ length and 6’ height.

fullsizeoutput_b72.jpeg - 1.3MB

Thanks for that tip. I have gotten in touch with FormTight, and so far the experience has been encouraging. We haven't yet gotten to the question of cost. Your order of 10K is a little scary, as I wouldn't live long enough to use that many trays. I'll see if the cost of a few thousand is beyond my reach.

Hello Julie,

I am an U.S. Citizen that married a Ghanaian woman over FIVE (5) plus years ago, so i have been living here with her before we gotten married. We both fell in love with CHOCOLATE & We just purchased a SMALL COCOA FARM here in Ghana. we have over TEN THOUSAND (10,000) TRESS at present.

Ghana ONLY EXPORTS TWO (2) products & these TWO (2) items are HIGHLY REGULATED!! #1) GOLD #2) RAW COCOA BEANS!! In fact the ONLY people/Group that the FARMER can legally sell their COCOA BEANS to ate the GHANA COCOA BOARD (CocoBod) or its Licensed Agents at a FIXED price determined by the Government. The ONLY EXCEPTION to these LAWS are if you PROCESS the COCOA BEANS here in GHANA!!!

So we invested my LIFE'S savings into all of the equipment needed to PROCESS approx ONE HUNDRED FIFTY (150 KG) Kilograms Per Hour. Our Mid Crop Harvest was just completed by mid May, 2017. This was our FIRST (1st) Harvest. We have already Fermented & Sun Dried our Quality Ghana on Bamboo Mats for over TWO (2) weeks with a SIX (6) day fermentation. We have over FORTY (40) SIXTY FIVE (65 KG) Kilogram Bags of Quality Cocoa Beans!! In order to QUALIFY as PROCESSING under Ghana laws to EXPORT. We MUST at the very least ROAST our COCOA BEANS!!

 We are waiting for our last FIVE (5) more pieces of equipment to arrive at port before we can be up & running!!. We have just Finalized our LOGO & our Web Site is currently parked. GHANA GOURMET CHOCOLATE & our WEB SITE ADDRESS IS. WWW.GHANAGOURMETCHOCOLATE.COM Everything should be up & running & starting business for the 15th July, 2017.

We are in the process of starting the CERTIFICATION for ORGANIC COCOA FARMING & PROCESSING & JOINING Sustainability Association!! But as you know with the conversion to ORGANIC CERTIFICATION it is a THREE (3) year process.

We would be very happy to do business with you. If this sounds like something you would be interested in then please contact me. This is the list of COCOA PRODUCTS that we plan on selling both local & exporting!!

#1) ROASTED GHANA COCOA BEANS

#2) NIBBS

#3) COCOA PASTE / CHOCOLATE LIQUOR

#4) COCOA BUTTER

#5) COCOA POWDER CAKE (GROUNDED INTO FINE POWDER 100 MESH)

#6) CHOCOLATES (DARK, MILK & WHITE CHOCOLATES)

All of our COCOA BEANS ARE ONLY GHANA TOP QUALITY BEANS. I have also purchased SEVERAL OPTIONS on the PURCHASE of THREE (3) more existing COCOA FARMS with another ONE HUNDRED THIRTY (130 ) ACRES of TEN (10) to FIFTEEN (15) year old COCOA TRESS. 

I hope to hear from you soon.

Respectfully,

Eric K. Meredith

I would love to buy the other set of 5.  I'm headed out of town today and will return on Wednesday next week.  970.947.1099 if you want to call me on Wednesday next week.

The last trays I had custom molded I ordered from FormTight, Inc. in Denver Colorado.  Easy to work with and they did a great job for me.  Phone is 303-922-5563.  I ordered 10K for a better price but if I remember right they would do less just the cost was more.

hallo Guus,
wat is de prijs? je kan me mailen op emile (at) zartpralinen punt at

Hello. Newbie question. I recently converted my meltaway recipe to using organic chocolate couvertures. So, instead of 58% cacao mass, now it has 71% cacao mass. What do I do to balance the flavour? I can only get my hands on 71% dark couverture or 38.8% milk couverture. I wonder if I mix the dark & milk chocolate couverture to find the balance, would it work? I understand that it will taste creamier because of the milk in the milk chocolate couverture. I tried to add sugar to the recipe but the sugar wouldn't melt in the fat. What else can I do? Please help.

The boxes are all sold.  Thank you!

I am looking for a company that will make custom trays for chocolates. I know there are lots of manufacturers of such items, but all I have contacted so far (those who bothered to reply) have very high minimums. Is it a fool's search to look for someone who will make 2000-3000 such trays?

Hi Julie, 

Interested in your display cases, are all of them refrigerated?

Do you have specs and pictures for the 5 and 6 foot cases?

Where in Indiana are you located? Are you willing to ship or are they for pick-up only?

Thanks!

Carley

Animas Chocolate Company

Finally had time to take some pictures and video  

 IMG_6305.jpg - 44KB

Hi! Please send me photo at battviacheslav@gmail.com and cost. Thank you

Hi. Send me please your price and possible options for delivery to Europe 25 kg beans for tests. Thank you for attention. Aleks.

Hi there,

I was hoping to get some advise from you experienced chocolatiers. We are in the process of moving our commercial production into a 1700 sft warehouse that we are currently building out. I haven't quite figured out what to do about storing unpackaged/open chocolates. We currently have a walk in fridge with a freezer attached that broke a while ago and I turned that room into our cool storage as it is the perfect temperature.

As of now, after we are done with production we typically put all unpackaged chocolates on sheet pans in a speed rack and store that in the "freezer". When we come back the next day, we take the speed rack out and continue packaging.

We are in a hotter climate so leaving them out overnight, especially in the summertime is not an option

I am really curious how other chocolatiers have their storage figured out. Do you have a cool room? Do you have a walk in with a dehumidifier? Do you have both? 

Thank you so much!

Bella