My mixers (both the 8 quart and 20quart) with the whip attachment work great. They add a bit of air to the ganache, but it seems that customers really like the light and fluffy texture, so what the heck! Mix On!
Water ganache using the EZtemper silk - http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2022800
When People say raw chocolate. it would mean they are looking for the health benefits present in the cocoa beans before Roasting.
So in oder to classify it. one could call it raw if the nutritional value hadn't been cooked of in the processing of the chocolate.
A similar food market to compare it with would be nut butters.
Roasted nuts taste so much better, but roasting changes the nut-butter fat.
I make nut butter in my chocolate melanger with a mix of roasted and unroasted nuts
Hi guys we are also interested in the mill would you please send us more information? is it a three phase? or single? Where is the machine located?
Please send us more info to chaqchao@gmail.com
Now that is really challenging. is the beet blend in the same oil? Could it be the particle size?
I googled annato coloring and found a website which mentions using norbixin to prevent annato bleeding , but the chemical is not mentioned on the beet page.
I don't know much about norbixin yet. Have you bounced the question off the annato manufacturer?
here is the same item using just red beet blend, also suspended in oil. The item in this pic is about a year old there is no migration ( made thousands of them )
https://www.thechocolatelife.com/chocotoymaker/gallery/9867/img-6901#gallery_img
Could there be some form of osmosis (but in oil). i.e. the annato suspension migrates along with the oil from an area of high concentration to an area of low concentration. As the canola oil isn't crystalline at room temperature, it could flow.
Here is something to try. Add some of the same oil (canola) in the same proportion as the oil in your color to the white chocolate.
This would theoretically make the concentration of oil the same, thus mitigating the area of high oil concentration and the oil migration/color bleeding.
As far as why the annato is the only one to do it.... I'm not sure. Could it have something to do with particle size?
are other colors next to white chocolate?
Link to your picture https://www.thechocolatelife.com/chocotoymaker/gallery/9866/img-6900#gallery_img
(Edited to add link)
I have no idea why the pics are not posting. I have added them to my gallery page under " Natural Colors" you should be able to see them there.
I understand what you are saying about liquid fat. My colors arrive to me already suspended in canola oil. I receive three; Red Beet, Tumeric, Annatto. For soem reason it is only the Annatto that migrates. The other two remain stable ( with the exception of tumeric fading ( another headache)
For some reason i'm not seeing the pictures....
Natural colors are almost always water soluable. Are yours suspended in fat, and if so, is that fat a soybean, coconut, or some other fat that's liquid at room temperature? If so, you've likely got an oil migration problem, which would be solved by dispersing those colorants in a solid fat - ideally cocoa butter.
I have been using different combinations of red beet, tumeric and annatto for a while now and have been getting some really great results. One problem I have is the visual shelf life. When ever annatto borders white chocolate ( see attached pics) it tends to migrate into the nearby area affecting my product's appearance enough to be a problem as far as longer shelf life is concerned. Any thoughs on the reasons for migration as well as ideas on how I can slow the migration down ?
30 - 60 days later
I phoned the Coop that process Goats milk but they said it all gets exported as Goats milk Infant formula.
You should contact Fonterra Ingredients Devision instead they produce organic milk powders. and if they don’t sell goats milk as well, they could tell you who does.
The University of Wisconsin - Madison offers six different self-study food engineering courses. Four of the classes are for sugar confections and two for chocolates. The prices are reasonable and it appears anybody can enroll as they are for professional development. Just thought I would share. Here is the link:
http://epdweb.engr.wisc.edu/Courses/index.lasso?myRegion=Chemical%20and%20Biomedical&myRegionHead=R-03&#FoodEngineering
Hi there, We might be interested in the three roll... If you could message me at info@stachildchococlate.com that would be geat. Thanks
Roller diameter 120mm, roller length 280mm. Hardened and mirrorpolished SS316 steel. Motor 1,5Kw. Machine weighs 450kg. Safety grill built over the rollers. CE certified! Comes with 12 months guarantee. High quality product. 2000$ incl. shipping cost.
Could you spill the beans.
what would one of these cost
Thanks, Please e-mail me details at: tony.najjar@xocolla.com
I will find out now for you
The cocoa is mainly grown in the family village land.
all members of the family have there own patch of land to build a house, while the family village Land will often extend right back into the mountain were they will have what they call a plantation. I cool it a food Forrest. it will often be mixed cropping with coconuts towering into the sky and cocoa tress growing under the canape along with Bananas. And endless other types of food.
You would get the best experience if you arranged to stay in one of the family Villages.
Are the Goat and Sheep milk powders Organic?
If you find it hard to get the Goats And Sheeps milk powders in the US.
There is another smaller dairy cop. in New Zealand producing them.
It will absolutely work. There are a range of ingredients that are used specifically to help control Aw. The question often comes down to a philosophical one of do you want it in your ingredients list or not. Does it work? Absolutely.
I have been reading Jean Pierre Wybauw's 3rd book on extending shel life. I notice that many of his recipes in that book feature Glycerol as an ingredient. Does anyone have an opinion on this ingredient? Has anyone used it in a confection before? Thanks!
Daniel
Thanks iLya, I am looking to source locally (in the US) - I don't want to get in trouble with the kiwis! 
I'm afraid I may not be the best person to answer that. I'm not a freelance graphic designer. I sort of stumbled into this position when I moved from CT and left my photography business behind. I went into this gourmet chocolate company looking for work - any work. They saw my resume and decided to take all their photography and marketing in-house. So I work solely with them.
However, as a former small business owner, I understand budget is probably your biggest concern. (If it's not, you could easily just hire a photographer and graphic designer to create the materials you need.) One of the ways I worked with my small budget to market my business was by bartering. And you're in a great industry to barter since most people love chocolate!
Think about how much the artwork is worth to you. That's hard to do. But think about the potential for growth your business has by being presented well.
I keep wanting to lay out numbers for you but I just don't know what graphic designers are charging right now. Just consider the fact that when you barter, you're bartering the value of your product, not the cost. To clarify, if you charge $10 (value) for a box of chocolates which only cost you $5 (cost), you're effectively getting the graphic design services at half price because you're bartering what they charge for their services with what you charge for your product.
Not everyone will barter. But lots will. It can't hurt to ask.
If you can't find anyone to barter, ask about payment options. I personally feel that the images of your chocolate and the design of your marketing pieces is second in priority just after the quality of the chocolate itself. If you have amazing chocolate and horrible images of it, it won't sell. If you have crappy chocolate and great images of it, it'll sell.
Feel free to give me some more specific details about your situation and I'll see if I can give you any more guidance. For example, what kind of budget have you set aside for marketing? (What percent of your gross?) Who have you found that you would love to have photograph your chocolate? What do they charge? What do you get in return? How about graphic designers? Who have you found and what are they asking?
If you can't source it locally.
You will be able to purchase New Zealand Milk powder. (exported Globally)
Fonterra has a range of organic milk powders.
Some of us kiwis would prefer you didn't support our dairy industry, but we will forgive you for buying organic milk.
Or you could source it from one of the smaller companies.
Tell us how a Chocolate maker would go about crating a new Product range. and getting the Artwork and branding done with a designer like your self.
Its always a stumbling block for my self. and I'm sure it would be helpfull for others.
I'v got one it works greate
If it was from the roasting stage,
You would likely have resolved it on subsequent batches.
As your roast profiles are likely to vary slightly each time if your just trying things out.
how long do you take to make a batch.
I take 3 days. the first two days the chocolate refines in the melanger. then the third day is left for conching this is where the final flavour develops and unwanted bitterness evaporates.
You can actually smell and taste the flavour changers and bitterness coming of the melanger.
Thanks Mark, I'd love those recipes, I'm thinking york peppermint pattie and a coconut filling heavy on the shredded coconut. I apparently can't figure out how to send you a private message, so if you like you can contact me at danikiser@gmail.com, that would be awesome.
There are several forms, mostly fondant cremes. They can be made in a wide range of textures, and can be made in a form allowing further processing, like enrobing, but then soften. Feel free to contact me for some basic recipes, targeting your textural objectives.
Hi, I'd like to create a couple filled bars and am searching for shelf stable recipes. I'm thinking along the lines of a coconut cream or mint cream. Thanks!
Agree Nicole and specially if it's a Dedy - It lasts forever! 
We can help if you are still looking. Info @ garzasgoodies .com is our email. Message me a time, contact name, and location/phone number to call and we will be in touch to see how we can best serve you and your clientele. Hope your having a great day!
Heather Garza
Garza's Goodies Chocolates Confections
816-569-0278
Only used once!
Evenly distributes chocolate through multible depositing ports into cavities of most moulds. Mould guiding system and mould scraper included.
Comes with three plates:
3x7
3x8
5x8
Check out this link for more info http://tomric.com/index.php?route=product/product&product_id=3275
Asking price $4.500 or best offer
Here's Rodney Alleguede (www.rodneyalleguede.com) at the FCIA event in NYC manning the 'cocktail table booth' for the introduction of the EZtemper. Lots of interest generated - and one lucky individual - Elaine Boxer of @voilaChocolat took one home!
Heavy metal soluability in water is very well understood. A few examples below. Remember heavy metals aren't your only concern. Note that heat is largely an ineffective treatment for aflatoxins as aflatoxins tend to recombine in acidic environments (such as with the acid in your stomach, for example)
I'd like to add something to this conversation in regards to making Tea. Now it has been said its composed of heavy metals, but when brewing tea, you're dissolving solids, etc into your solution - have there been studies done for how many (if any) metals make their way into a tea?
We as a business are interested in using the husks and are going to submit samples for a 3rd party analysis to see on average what the husks are composed on when done well update you all with our findings
Thank you Thomas (I will check with John)
My opinion only. Where i do see a benefit is the units with the vacuum capability tend to have MUCH better mixing capability, which results in a more physically stable emulsion. If you're not having textural or separation issues, i'd say the more advanced unit wouldn't hurt, but it may not necessarily help either...
Hi Sebastian,
That makes a lot of sense. From what I can summarize, it seems as though a vacuum would not hurt at all, but the several thousand dollars to have it might not be worth it. Thanks for your insightful comment!
Daniel
That's great Christina - Costa Rica is one of my favorite places on Earth. I'm absolutely in love with it. I considered buying properety there at one point, however the squatters laws made that problematic for me in that i'd need to visit my property every 3 (or was it 6?) months to ensure no one had moved in. If they did, and i didn't remove them, they could claim the property as their own.
You may wish to connect with CATIE ( http://www.catie.ac.cr/) if you've not already as a local research connection. The watchout with clay is that it often doesn't contain much cadmium, but it can be very high in lead.
Cheers
Three rolls mill.pdf - 39KB
