Hello everyone,
For anyone who is interested in starting bean to bar chocolate making I have two Santha 20 Melangeurs for sale. Both have been cleaned with sugar and I have made 1 batch of chocolade with them. The melangeurs come with speed controller. I am located in The Netherlands.
I have a Hilliards and I love it!
I was about to order a bottle for myself from Glarus. Shipping was $24 :/ I understand the Heat Safe Guarantee is mandatory for transfer sheets but not so much for the colored cocoa butters.
Please let us know about the differences! If you talk to Kurt again soon, please ask him about a cheaper shipping option for the cocoa butter colors.
Thanks!
Josh
Looking to buy a used vibrating table/machine. Anyone have an extra or know where to get a good deal?
I went ahead and contacted Glarus Gourmet (as mentioned above) and had a reply from Kurt. He says that if I am tasting titanium dioxide in white cocoa butter, I am using too much. The problem is that it takes quite a bit to provide a backing for other colors or to keep dark chocolate from showing through. He is going to send me a sample of his white cocoa butter, and I can post here whether the taste is different from Chef Rubber's. More promisingly, he said there is a white c.b. substitute out there, and he is going to get more information on that. To be continued....
Welcome .. Looking forward to your contributions
Hi an welcome to the forum. Good to hear you here
Hi Leona, Welcome to the forum. hehe nice quote I believe too 
I completely agree with you about the offputting taste of white cocoa butter. I hate using it but need to if I want some colors (such as red) to show up when applied to dark chocolate shells. I am not sure what constraints you are under to produce a white product, but you might not be satisfied with the ivory tint of white chocolate (even though that is a great possible option, as noted earlier in the thread).
This past weekend I was at a chocolate workshop in Las Vegas and met Kurt Knobel, the owner of Glarus Gourmet, which does business online as chocotransfersheets.com . He makes colored cocoa butters (he used to make the product for a major producer before going out on his own) and seemed genuinely interested in getting customer input and suggestions on his products. You might give him a call (707-748-5658). If you do contact him, it would be very helpful if you posted here and let others (especially me!) know what you find out.
Curved glass display - imported from Italy and made specifically for gelato. Used 3 summer seasons. Originally $10,000 asking $4500. Located in Indianapolis, Indiana area
jkbole@gmail.com
I have a 4 foot, 5 foot and 6 foot display cases for sale. Cold Core 3 and 5 years old - Curved glass, temperature and humidity controlled. Curved glass fronts and Walnut formica.
Asking $1000, $2200 and $2500 respectively.
Pictured is the 4 foot case - others are same except for lengths.
jkbole@gmail.com
Thanks for clarifying. I'll give that a try with pineapple purée, which scorches easily if added at the beginning of the process.
oh no! The bourbon goes in during the final stage of cooking.
Just to be certain I understand you: you are adding the bourbon after all the cooking is complete?
I haven't yet gone to a piping consistency for the Bourbon Salted Caramel. I pipe my dry caramel (more of a French, dark caramel). My bourbon one is cooked to 116.5-117 C. It is cut and dipped, or made into the turtles ( think I posted a pic up there.)
I'm afraid I don't have the expertise to be of much help in your quest, except to say that I would not use my guitar on caramel. If you have ever replaced even a single wire on a guitar, you will know why (though I realize that knowing your caramel and its consistency might change that rule for others). I do have a question. When you say:
"my only trick was to discover the precise temp I wanted to use to get the right texture, while adding about a 1/2 cup of bourbon to the double batch"
to what temp do you cook the caramel? I have the problem that when caramel is cooked to the right consistency (in my case, for piping), it means the correct amount of liquid has evaporated. If I add liquid (I have tried pineapple purée), the proportions are thrown off and the caramel is too thin to pipe into a mold. Of course, adding flavoring liquids earlier means the flavor often gets cooks off.
Josh, I can't answer the questions you asked of me. I have had the occasion to use titanium dioxide for a couple of small special orders and for those I squirted the colorant right into the chocolate until I got the desired color, but as a general rule in my shop we don't use any colorants.
Sorry.
Brad
If you have more photos and videos I would like to know more about the machines. Do you have a contact email?
I can be contacted at info@hazelmountainchocolate.com
Used as warmer for bigger tempering machine, works great!!! asking $2950 plus shipping. Located in Southern California.
Update as of May 22: the 4-truffles boxes and 12-truffles boxes have all been sold. The only cases that remain are 7 cases of 12 boxes of the 4-layer cube box (third on the list). Thank you.
If you have more photos and videos I would like to know more about the machines. Do you have a contact email?
Is this still available?
What is the price for units?
I found the key is to first score the number of rows you will be dipping. Cut that piece of caramel and transfer it to a cutting board for cutting. If it is firm I usually do not need to reshape, and if it is softer I just reshape it. Cutting smaller amounts helps the caramel to hold shape through dipping. I have used this cutter for 4 years now. If I have a few people helping we can get through 4 full sheets in just a few hours....when I started my business ....10hrs for one pan from start to finish with just me. I have a low tech business, but I also got a bit of advice from a chef I studied under...."Be the machine, before you buy the machine." It takes a lot of money to buy equipment, so I always make certain that I have the need and the money. Hope this is helpful.
Jayne, that is correct. Each little case is 12 boxes but I am selling them 24 at a time. Can you email me at cbw@chocolatspassion.com to get in touch so we may discuss and I can give you a shipping quote? Thanks! Catherine
Hey!
I have a question about the stone grinder machine...
I am in the proccess of making my own machine but i do not know the name of the stone.... i mean, i imagine that should be a special stone.
anybody know the name? or what kind of stone can i use
THANK YOUUUUUUUU!!!!
Hey!
I am in the proccess of making my own machine but i do not know the name of the stone.... i mean, i imagine that should be a special stone.
anybody know the name? or what kind of stone can i use
THANK YOUUUUUUUU!!!!
Hi.
I am interested in buying the first two listings, however I wanted to double check the quantities listed. At ASB the boxes are listed 12 per case, so have these been reboxed into 24pc cases?
Tomric's was on my possible list... it's in my "affordable" range, so it's good to hear it has made that much of a difference! Thanks!
Hi there.
Caramels are a huge part of my business. I have many things on my equipment wish list, but I will tell you what we use. I do have a guitar cutter, and I would never use it for my caramels. Our caramels are cut with a Tomric caramel cutter, and we also use this for toffee. Our production time has been cut down by 75%! and we still hand dip everything. We do not foot the caramel....we repair if needed. You will find what works for you, and if I can answer any questions let me know.
It's a week since the Grenada (Home of tree to bar) Chocolate Festival 2017 took place, it was a wonderful and inspiring week. You can see a short video of our cocoa farm workshop and other events on the channel.
Tri Island Chocolate - Tri Island Chocolate Farming Workshop -Tri Island Chocolate Farming Workshop
Grenada Chocolate Festival 2017 - https://www.youtube.com/channel/UCIlLr7janXGzojCRgASHrnA
if you can't, my email is sweetimpactchocolates@gmail.com
I'll see if I can figure out how to send you a PM.
Hi there! Are you willing to break this lot up? I already have 2 of these and LOVE them, but don't need that many. I'd be interested in 4 or 5 of them.
