I am the Owner and Operator of mycocoatree.com . We show everything cocoa and chocolate. I am just trying to run my passion which is my website, if you could help me with my passion it would be very appreciated. mycocoatree.com
1 Cup / All Purpose Flour
2 tsp / Baking Powder
1/2 cup / Brown Sugar , packed
1 1/4 / Salt
1 1/2 tsp / Vanilla Extract
Dairy
1/3 cup / Unsalted Butter
1/2 cup / Milk
Frozen
1 scoop / Vanilla Ice Cream
Liquids
1 1/4 cup / Hot water
For more recipes go to http://mycocoatree.com/cocoa-recipes/
The History of Cocoa
Cocoa was first consumed by the Mayans, Olmec, and Aztecs as early as 1900 BC. Cocoa was not made known by the rest of the world until 1502 when Christopher Columbus reached Nicaragua while trying to find an alternate trading route with Asia. But actually Hernan Cortes, who was the leader of a Spanish quest in 1519 to the Aztec Empire, who returned to Spain with a cocoa mix called xocoati (chocolate drink). The drink was very bitter and many people weren't interested in it, until they added sugar.........
For The Rest Of This Article Go To http://mycocoatree.com/history-of-cocoa/
Hello,
I'd be interested in getting info on this mill as well. info@potomacchocolate.com
Thanks,
Ben
definitely interested, where abouts are you located. Please feel free to email me at katie@soulroasters.com
Hi Patrick
Where is the machine located? is it 50hz or 60hz?
Would you please send us some pics and more info to chaqchao@gmail.com
Thank you
Fits about 250kg. Exit screw discharge is reversible. 220V 3PH - new panel.
I easily added a water jacket ( removed now ) with pipe and /pump. It could be done permanently with some welding.
Comes with a freshly powder coated lid.
7000 USD
As frustrating as it is, i fear i am going to have to admit defeat to the release marks on my chocolate bars and simply make do for now. I reckon i have tried everything now, from various different methods of cooling, to warming the mould first at different temps, and finally today i got round testing out the theory of strengthening my thermoformed mould with a metal bracket on the back in the hope that this would fix the issue. sadly it hasnt. The most annoying thing is i still have no idea WHY it leaves this mark on the chocolate, my square bars are only 8cm x 8cm, but obviously this is a big enough flat surface like Michael says to be an issue. Any extra ideas would be very welcome.....
It is a three phase engine. Will contact you both by email, Regards, Ewald
Looking to sell our Selmi One tempering machine. 2012 model Used just over 2 dozen times.
Single phase 220v
Tank capacity 12 kg
Tempers 12 Kg of chocolate in 7 minutes
heated vibrating table
have difficulty uploading picture here: will send pictures
Price $6000 FOB Origin
Looking to sell our Selmi One tempering machine. 2012 model Used just over 2 dozen times.
Single phase 220v
Tank capacity 12 kg
Tempers 12 Kg of chocolate in 7 minutes
heated vibrating table
have difficulty uploading picture here: will send pictures
Price $6000 plus shipping
Hi there, we would be happy to take the melter off your hands.
Good Morning @dom-ramsey,
I think I know what your problem is. Are you using beans from local farms? I've had the same problem before, and specially at this time of the year. If so, then your problem is that the beans are not completely dry yet. It took me quite some time to figure out my problem when it had happened to me. I had just the same problem, and got astringend and bitter chocolate even from suppliers that I had good experiances before. I finally figured it out by using beans that were bitter after months of having them just sitting on a drying rack not paying attention to them. And then they made perfectly fine chocolate.
It is sort of like with Walnuts. If not completely dry=bitter!!!
Let me know if I'm right 
We've scaled down and are now using two 6kg Mol d'Art Melters, so this one has to go.
It's in great shape. We barely used it.
Includes a second melting pan.
$800.00 plus UPS shipping from Seattle.
Details and specs here:
http://www.tcfsales.com/products/250-Mol-d%27Art-Chocolate-Melter-Tempering-Machine-24-kg/
There are a few things a play when tempering chocolate, which nobody seems to mention in their online instructions:
1. The thermocouple on your ACMC is NOT 100 percent accurate. I have seen them out as far as 4 degrees.
2. Humidity is going to play a factor in the crystalization of your chocolate. Dry days it flows great. Wet days it's like working with tar.
3. The entire time you are working with your chocolate it is trying to form crystals. You can control the fluidity (viscosity) of your chocolate simply by raising and lowering the temperature while you are working with it one or two degrees at a time. Inexperienced chocolatiers will add cocoa butter to their tempered chocolate when it gets too thick. This only compounds the problem they are trying to solve, and mutes the taste. When your chocolate thickens, raise the temp of your ACMC a degree and wait a bit. If it's still too thick, raise it up one more and wait a bit. Once the fluidity is more manageable do a temper test. You'll quickly find your threshold for working temperature, and will never look back.
Just remember: Chocolate works at IT'S pace - not yours. Be patient. Pay attention to detail, and in no time you too will be a Kung Fu Temper Master!
Brad
Brad,
Thanks for the quick reply. I guess my knowledge of tempering is more limited than I thought. How can I create beta V crystals without the batch over crystallizing? Doesnt the working temp have to be <92 to maintain the temper?
That's definitely the problem though, because until I add the seed the chocolate is very workable.
Thanks!
Your working temperature is too low and/or your chocolate is far too crystalized when you start working with it (it will be very thick).
Use your ACMC to temper the chocolate, and find a working temperature where the chocolate stays fluid in the machine for a period of time. I have 6 ACMC machines and I work in lower temperatures than you do, so I know they will hold the chocolate in temper and in a fluid state for a long time.
Once you know what your acceptable working temperature is, then you can take chocolate out of the machine and mold it any time you like without issue.
Cheers
Brad
Where the beans come from is not quite as important as their acidity before the roast, and as well, guaging their acidity while roasting.
I have beans that I only roast for 30 min, and others (such as my Brazilian beans) that go as long as an hour in the oven.
What you need to pay close attention to is the smell. They start as brownies baking, then become very vinegary, and then go back to rich brownies and light acidity.
I have standardized a roasting temperature in my shop, of 300 degrees F in a convection oven (equates to 325 in a standard oven), and then just vary the time.
That seems to work pretty well for me.
Hope that helps.
Brad
Choklat
Heavy duty vibrating table - very lightly used.
$600.00 plus shipping from Seattle.
http://m.tcfsales.com/productdetail.mobile?id=252
James - thermoformed molds are known for this, and the problem is exacerbated if your mold has long, flat surfaces. I have both types of molds (those and poly), and as far as I can tell it's just about impossible not to get release marks with the thermoformed molds. If you figure out a fix for this I would be fascinated to hear it, but I suspect the only realistic solution is the obvious one.
I agree about the roasting times/temps. That seems like an unusually low temp and a really fast roast. 16 minutes is more like a coffee bean cycle, except of course the temps would be much, much higher. In my experience you want most cacao bean temps, depending of course on the bean, to rise up into the 260º to 290º range. And you want them at that temp, again depending on the bean, for 20-40 minutes. Yes, that's a wide range of times and temps, but your own efforts fall outside of anything I've generally see work well.
As for Brazilian beans I don't know if the ones I've worked with are the same as the ones you have, but I would consider starting at a much higher temp (300º with hi fan if you're using a convection oven), leaving it there for 5-8 minutes, and then dropping the temp to somewhere in the 270º-280º range for another 25 minutes or so. If you find that you are losing too much of the bean's "personality", then lower than second phase by 10º or so and try again. With really bright beans (Madagascar, etc) you have to tread more carefully with the heat, but I find that the beans with less bright and/or citrusy attributes can often handle a fuller roast without losing their unique notes.
Also, I've found that while many beans conch out well within 24 hours, there are others that really benefit from a second day in the grinder. A small number even require a third, but in my opinion that's rare. (Tip: conching/grinding temps will often increase significantly in small grinders as you add more nibs. In my Premiers I've seen differences of as much as 25º with 6lbs vs. 3lbs. So if you're testing a bean keep those grind quanitities the same to decrease your conching variables.)
That having been said, a problem with astringency might also suggest a chalkiness, because the two are somewhat similar. That can sometimes occurs when the grind is not quite right. As those of us who use them know, stone grinders (especially the small ones) do have their limitations. Although there seems to be an increasing trend to forgo pre-grinding, I still think it helps, especially with smaller grinders. And of course you'll want to make sure that your stones are not sitting too loosely on their grinding plate.
OK, that's what I've got. Good luck and let us know how it goes!
Thanks guys I will go back to the drawing board with my roasting and see what comes of it. Just needed some encouragement and a light at the end of the tunnel.
No, the original extraction might have been by steam distillation or expression. While things like vanilla will often be extracted by alcohol or Co2.
I am currently having the same issue with my chocolate bar moulds, temperature of the tempered chocolate is correct, tested it on back of palette knife and the chocolate sets hard with no streaks, yet when it comes out of the mould I get these light swirls just on the centre of the bars. After reading this I warmed the moulds before pouring, and also increased airflow with use of a fan and some cooling racks for setting, room temp is about 20degrees C so not too cold, yet I am still having the exact same issue. Also tried various cooling methods such as total set in fridge, total set at room temp, mix of fridge and room temp setting but still same outcome. So I now agree with Larry and think it could be because unlike poly moulds, my thermoformed moulds are more flexible and so are actually flexing with the contracting chocolate and leaving this middle circle bit (that doesn't flex) to set differently. Will try strengthening the moulds today and will report back with my findings.
Hi Larry, thanks for the link. It does sound very similar to the issue I am having, I tend to agree with your theory that the light thermoformed plastic mould is flexing with the chocolate as it contracts and then leaving this middle circle area. Going to try and strengthen moulds today and see how it goes, will also post in other thread my findings.
48" Alternative Air refrigerated and humidity controlled chocolate display case for sale.
Works well, cleaned regularly, and was in use until last month when I purchased a bigger case from the same company.
Three tiers of glass shelves, each with its own fluorescent bulb for great visibility of product. Price includes acrylic trays.
You must move or arrange moving/shipping yourself (located on ground level about 4 feet from a door, so easy access. Located 45 min. NE of Minneapolis, Minnesota, USA.
Hi all,
I've been making chocolate for about 9 months without much problem. However, since I've moved my production into a shared kitchen space held at 68F, I can't seem to mold fast enough.
I'm using:
- ACMC temperer
- 72% Ecuador chocolate, 28% sugar
I heat to 120F, cool to 92F; add seed; stir like a bandit, and mold immediately. I spend most of my time stirring the chocolate and do all the shaking and banging of my trays to get the chocolate to set evenly. I fail every time.
Any advice?
Just make sure you're not using water soluble flavors - sometimes folks get mixed up and use the two interchangably..
The roast time seems very short. When we do a low roast (as your temps seem to indicate) we often do 1kg roasting for an hour. Also, Forastero beans can often take a higher degree of roasting (closer to 300F) - but obviously I wouldn't roast at that temp for an hour. I'd try experimenting with your roasting times and temperatures.
It looks like you are using a light plastic mold (as opposed to a stiff polycarbonate mold). If so, here is a link to a good discussion we had about that issue. https://www.thechocolatelife.com/clay/forums/my_posts/12032/mold-release-ring-formation-issue-in-mold
Take a look at the linked discussion & see if it answers some questions.
My quick thoughts:
Swirls in your chocolate are caused by unevely tempered chocolate or the light molds flexing as the chocolate cools. I have some light molds and haven't figured out how to get perfect release every time.
That is really neat. I had always heard to use oil based flavorings/colorings for chocolate. I'll play with alcohol flavorings. This will be fun. 
Thanks for the insight Sebastian.
Actually, the alcohol is there because alcohol extracts flavors much differently than does water. It's a much more effective solvent, and as such the types of flavors you get with alcohol extractions are very different than what you find with water extractions.
You will need to decide for yourself which is better. Alcohol based flavors are used every day in large scale chocolate manufacture.
Hi there,
I couldnt claim to know much of anything really but as some smaller grinders dont heat up much, which helps burn off the acids a bit, you may need to run your grinder anywhere from 1-4 days to mellow the acids you have in there. You could also try adding some heat with a heat gun as well but would want to be sure you dont burn the chocolate. Above 140f for an hour or two would help. Beyond that you could try lifting your time and temp on the roast and see about burning out more of the acids in the begining.
Hi everyone, been having some tempering issues with my chocolate. I melt using a mol d'art chocolate melter, temper everything by hand using a marble slab etc then put into another mol d'art melter at the tempered temperature to hold it while i use it. However i keep getting these odd light swirls just around the centre of my bars. The rest of the bar turns out nice with a decent gloss finish and good snap. I always check the chocolate temp before use, and always do a back of palette knife test, and that alwasy sets hard with no streaks. yet when i de-mould the bars they all have these swirls, any suggestions? really want an even gloss finish.
I finally got round to ordering these powertwist belts, difficult to find here in the UK so unfortunately had to import them but hopefully will be worh the extra cost. The instructions are very over simplified, so will soon be creating a step by step photo guide to fitting the new belts which hopefully people will find useful. So far they are working great. they look like this when fitted: 
Hi,
I am sorry if this is in the wrong category, but I am looking for some help on my roasting of an Organic Brazil bean. It is an organic Forastero Bean which has good flavor but I am still upable to kick this annoying astrigency. My most successful roast is 8 Mins 250F and then 8 Mins 200F. After a 24 hour grind in a small CocoaTown I am still finding it to contain some undesirable astringency at 50-70% Sugar. So I am looking for roasting suggestions or anything really. I feel I may have hit a wall with these beans and looking for a little guiding light. Any help? I can provide more information if that would help just let me know! Thank you in advance.
You don't need to use the alcohol ones. The alcohol is added to make the essential oil water soluble when used in other cooking applications.
Chocolate is a fat mass which means the flavoring doesn't need to be soluble.
your alcohol based flavors will be fine. use oil soluable if you can find them, but if not, alcohol based will work just fine.
if you use Organic essential oils you can be confident they will be food safe, with no traces of pesticides or chemicals.
I use Immersion blender but have seem Thermomix work beautifully
Hi Neha dont know if you are still looking for course. There is an amazing one in Melbourne run by Kristen Tibballs. They do Chocolate Praline, Panning and lot of other stuff. Have done the Chocolate and Praline classes myself. Their website is http://www.savourschool.com.au/ you can look up the classes available and the class calender too.
