Forum Activity for @Filip Teply

Which cocoa bean roaster to consider?

Posted in: Tech Help, Tips, Tricks, Techniques

Can I ask for an update. We are thinking about an upgrade our workshop for bigger capacity and one of the main machine to considered is roasting machine. For now we use basic unox for 4 pan. We would like to upgrade for bigger amount per one roast to 40 - 50lb. What do you think about UNOX Mind-maps 16 pan vs. Coffee drum roaster set up for cacao? 

We do light - middle roast. Roasting whole beans.

Thanks for your opinions.

FBM Aura for sale $4700 USD

Posted in: Classifieds ARCHIVE

Two questions:

In the metered depositor mode, what is the range of the smallest shot to the largest? Can it do 4oz per shot? 0.3oz?

How flexible are you on the price?

please reply to ilya@luvicecream.com 

thanks. 

FBM Aura for sale $4700 USD

Posted in: Classifieds ARCHIVE

Hello Everyone. First of all, I would thank for the help I get 3 years ago when I started the chocolate adventure. It has been joyful! I ended up buying the FBM Aura.

I get busy at my daily job and now I am putting it on sale if anyone is interested. It is excellent for making chocolate bar. I used less than 15 times in the past years.

I made chocolate bars with Bible verses on for church and fundraising. Customized Moulds are for sale as well if you are interested. The machine makes beautiful chocolate bar and in great condition. (The only thing: When it shipped to me from Europe, the cord insulation is rubbed during shipping. Then FBM company sent me a spare cord just in case. But it might never need to replace.)

I am in USA, Indiana. It is Aura 220v single phase 60hz, with manual, instruction and vibrating parts. $4700 (USD) and you arrange shipping.

updated by @Susie2: 04/11/25 09:27:36

Spray pralines with colour

Posted in: Tech Help, Tips, Tricks, Techniques

hey docesobremesa I  was also not sure about the spray guns but I've try my friends hotchoc and I loved it so I got mine heres a picture so for everyone whos not sure about it  

got mine from here: https://krea-europe.com/product/hotchoc-chocolate-spray-gun/

updated by @explorer: 01/11/18 06:02:21

Which Chocolate Spray Gun to Purchase?

Posted in: Tech Help, Tips, Tricks, Techniques

Got my hotchoc sprayer gun from www.krea-europe.com 

First I thought kreaswiss has changed their name but its one of their reseller as I know but really cool when you're from europe because they sent them from germany not from switzerland  :D 

Looking for inexpensive ways to stir caramel

Posted in: Tech Help, Tips, Tricks, Techniques

Paul, I saw your post on the Groen steam kettle. I am starting to make larger than 5 lb batchs of caramels by hand. Also some of my 5 lb batches seem to be slightly off from time to time regarding the firmness. I check the temp of my thermometer by boiling the water, and checking. Also the firmness test in the glass of colder water form ball, yet slightly sticky.

Using the Groen, is it fairly easy to test your batch of caramels. I look for the chewy mainly Firm Ball stage, would you have a few minutes to explain or shed some light. The Savage Bros Fire Mixer14 is extremely expensive. Thank you in advance Paul or even anyone that has experience and exposure using the Groen Steam Kettle for Caramels.  Thanks!

Food grade cardboard for boxes

Posted in: Opinion

Hi all

Just like most others I am struggling to find custom packaging in smallish quantities. So I am considering actually making my own packaging but cant seem to find food grade cardboard/paper to make them from.

I am looking to get a plotter/cutter to create the boxes for my products.

So can any one suggest a place for cardboard/paper or is there a work around to use ordinary card, like wrapping separately internally then boxing. Mmmmhope I get some insight to this problem.

Thanks in advance Jai

Hilliard cooling cabinet in excellent condition.

Posted in: Classifieds ARCHIVE

Hi there,

I have a 2007 Hilliard cooling cabinet for sale. I will crate it for free. Will find the best shipping price. Probably around $125 $. I'm looking for $2000 U.S.

Thanks

John

Chocolate Sensations

Paris and Brantford On. Canada

2262081433

updated by @John Chalmers: 04/07/25 13:00:14

What 15-30kg roaster would you choose?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi it's me again,

As I explained in my previous post we are expanding and I am also looking for advice on roaster.
I will definitely go for a drum roaster, but their is quite some choice out there, so could you please share your experience on what to look at for a good roaster.

-I think I will go for a gas one, what do you think?
-I know there is some modification to make on the coffee roaster but could you please tell us which ones?
- And about the size, someone told me "If you think you need 10kg go for 20kg" What do you think about that? Is it wise to go for a bit bigger than you think?
-Any model or maker suggestion are of course welcome  

Again thank you so much for sharing.

updated by @Delcour Thomas: 04/11/25 09:27:36

Universal or Ball mill ,,,,or others?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone,

I am looking to expand our production line, I always thought I would just keep on going with bigger wet stone grinder all the way to a big Lehmann melangeur. But since I started looking deeper I am not so sure anymore.

I would like to know about your experience on Large (50kg and more) Wet Grinder, Ball Mill, Roll Mill and Universal.

-Which one can achieve a better texture or are they all equal on this point?
-Flavour wise, What is your opinion about each one?
-Maintenance, what are the advantage and disadvantage of each?

Thank you very much in advance for taking the time. 

updated by @Delcour Thomas: 04/11/25 09:27:36

Ramp Situation

Posted in: Tech Help, Tips, Tricks, Techniques

Hi There-

May be moving to a temporary kitchen where we will be working out of a room with a ramp to get in and out- including to the cooler. Is there a workaround for this? I am of course, concerned that the chocolate will tilt and become lop-sided in the mold. 

Also- it is only 700 SF... am I crazy to be considering this space? We have some stand alone equipment and will be ordering more... I can map it out.

Let me know what size space you work out of- I'm curious =) 

Emma

updated by @Emma Smith: 04/11/25 09:27:36

Sprayer for Chocolate

Posted in: Opinion

@

I want to buy one of these hotchoc chocolate guns can you give me more information especially pictures?

my mail is: chocdesigner88@hotmail.com

by the way my computer tolds me that the link is not safe?  you have another link for me?

updated by @explorer: 11/29/17 07:10:55

F/S Hobart Buffalo Chopper

Posted in: Classifieds ARCHIVE

Hi. I know this was several months ago but did you use your Buffalo Chopper to chop chocolate? I'm looking for the right processor to chop/grate large quantities to use for drinking chocolate. If you did, I'd love to hear how it worked for you. Thanks!

David 

Has anyone ever built a DIY ball mill?

Posted in: Tech Help, Tips, Tricks, Techniques



Hello Ben,I've been thinking about this too, and actually I've seen it work in Mexico with a flour mixer. Unfortunately, they rarely ran it more than 30 minutes, so I could not check a longer refining result for taste and texture.

Would you be open to discuss the design? I'm going to purchase a small modified mixer and try this, but I'm not very confident on the modifications yet (RPM, motor power, stirrer design, ball weight/chocolate weight)I've got an engineer helping me but could use chocolatier advice too

Edit: attached the only image I have from the Mexico thing. No balls at that moment, but I think it's what we're talking about.


updated by @Victor Marin: 11/07/17 18:40:57

FOR SALE- Bean To Bar Equipment, Tempering Machine and Chocolate Refiner

Posted in: Classifieds ARCHIVE

updated by @JoyNovick: 04/07/25 13:00:14

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Hi Susan,

Yes, the maple sugar is still available. Please email me at acchocolateco@gmail.com if you're interested and we can work out the details.

Thanks,

Ali

Beans and Maple Sugar For Sale

Posted in: Classifieds ARCHIVE

Do you still have granulated maple syrup?

Moisture meter

Posted in: Classifieds ARCHIVE

Hello Brian Horsley,

I just took your advice and purchased the Agratronix MT Pro moisture analyzer. I haven't received it yet but am wondering how to calibrate it using the Spanish Peanut setting??  Any tips would be greatly appreciated.  I am in Costa Rica.

Help needed for a pest issue - 'warehouse moth'

Posted in: Tech Help, Tips, Tricks, Techniques

Ok, I bought a co2 canister and will gas the beans. We have the beans placed in plastic barrels. I manage to get 2 taps on top lid. I will stick a hose to the bottom of the barrel via one one the tap, open the 2nd one to let the air inside flow to the outside of the barrel while co2 flows through the hose in the other. The barrels have a capacity of 100 litres. Any suggestions on how long should I let the co2 flow to the barrel? Also, will the co2 also prevent molds?

Many thanks for such informative post! 

For Sale chocolate piston dispensing machine, temp regulated

Posted in: Classifieds ARCHIVE

Hi, 

I'm interested in the dispensing machine. Please email me at moore.deanna@gmail.com. Thank you! 

Best,

Deanna

FOR SALE: LIQUIDATING ALL REMAINING CHOCOLATE MANUFACTURING EQUIPMENT & RELATED ITEMS

Posted in: Classifieds ARCHIVE

Hi Julie!  Do you have a list of available items?

Max cacao pasta can filled into barrel of premier wet grinder 1.5 L

Posted in: Tech Help, Tips, Tricks, Techniques

I plan to buy a 1.5 L wet grinder (premier wonder) to grind the cacao paste. Is it safe if I fill the barrel almost full (about 1.2 liters) ?. If not, how many max lots of cacao pasta can i side into the barrel?

updated by @hapis: 04/11/25 09:27:36

Combo Oven vs Coffee Drum Roaster

Posted in: Tech Help, Tips, Tricks, Techniques

Hi everyone, I'm soon to start roasting cocoa beans and from what I read through this forum it was suggested that a Unox combo oven would be the better option for roasting. I'm still debating what would be better, if a Unox combo oven or a modified coffee drum roaster. The options I am looking at are the following:

For drum roaster it would be a 6k Craftmaster: http://coffeeprodirect.com/roasters/coffee-drum-roaster-craftmaster/

For Combo Oven it would be a 10 full sheet pan Cheftable: https://usa.unox.com/en/cheftop_gn_2-1_2005pe

I was hoping to see if anyone that has had experience could enlighten me with pro's and con's with both machines.

Thanks ahead of time.

updated by @jatrant: 04/11/25 09:27:36

Sterilization Cocoa Nibs

Posted in: Tech Help, Tips, Tricks, Techniques

I remember reading somewhere that there are time/temperature plots for thermal death rates of various organisms on cocoa beans, but I can't find it now.  Can anyone point me in the direction of these?

Asking because I'm switching my roasting from sheet pans in a convection oven to a drum roaster that will allow the introduction of steam (not superheated though, just adding water to a very hot oven). and I'm looking for a baseline for 1) how long to expose beans to steam for effective thermal death, and 2) if i don't use steam what time and temp to expose the beans for a log 5 kill. I'll be roasting 60 lbs of beans at a time.

I know there are lots of variable to consider, so am looking for general direction at this point.

Thanks in advance!

Mike

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

Clay and Peter - Both of your suggestions were really helpful!  I'll have to look into tabling and/or a tempering machine, and see how things improve.  Much appreciated!

Hilliards Little Dipper Manual

Posted in: Tech Help, Tips, Tricks, Techniques

Hilliards has excellent customer service. Call them, I am sure that they will be happy to help

 

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

This is absolutely the first place to start.

If you are not adding already tempered chocolate you are not properly seeding as there are no proper seed crystals in the chocolate you're adding. It sounds like you might be using a machine like a chocovision. What I would experiment with is using the "mode 2" tempering setting, which is slower than #1. Heat the chocolate up and then do not add any more during the cooling down cycle. After cooling, let the temperature warm up and after the machine says the chocolate is ready, wait for 5-10 minutes to ensure even mixing.

The #2 program is sometimes used by small makers who do not add cocoa butter to their chocolate and don't have seed. The extra time, apparently, makes up for those deficiencies and enables enough of the right kind of crystals to form during cooling. 

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

The seeding method for tempering works only if the cold chocolate you add has already been tempered (which means that cocoa butter it contains is already crystalised in correct crystal form).

If you use cold "chocolate" that has been made and than just cooled it will not work.

If you are working with small quantities you will need to learn how to temper chocolate on table or use one of the machines which generate seed from cocoa butter.

Tempering issues making raw chocolate at home

Posted in: Tech Help, Tips, Tricks, Techniques

I make dark chocolate at home from raw ingredients, and am struggling with getting the tempering right for the bars I make.  I use the seeding method for tempering.  I heat about 75% of the chocolate (including cacao, sugar, spices, etc.) to about 118F, add in the remaining cacao, cool to about 89F, and then pour into the molds.  After a few minutes of letting the bars settle, I put them in a covered Pyrex container, and then in the fridge. 

The room temperature of my kitchen is probably around 75F.

After reading some of the other posts on the forum, I think the problem is mostly due to cooling the bars in the fridge.  However, I'm also wondering if I need to change anything in terms of when I add other ingredients, the temperature of my kitchen, or the heating and cooling process.

Thoughts/suggestions?

updated by @MOnibs: 04/11/25 09:27:36

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Thanks I will take a look.  

If there is a website for your products I wouldn't mind taking a look to see what you found works for you?  Does your flow wrap machine have any vacuum or gas exchange properties?  I am just learning of those things as well.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Clay,

Yes, I have used them. I work with them ovet the phone and not email. They do provide their film for us and we have had great results. Prior to them, I was very frustrated with our flow wrapper and film. Changing film soved all of our problems. You can also order excellent film from overseas, but this is the domestic source and this is a great way to get started. Thanks!

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Daniel - thanks for providing this recommendation. The web site is a little challenging to navigate so I think calling is the faster alternative. You've used them?

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Hello,

I would recommend contact Eugene Rivera at Quality Bags, Inc in Addison, Illinois. He knows everything about film and he can advise you on the perfect film for your product. Their website is www.qbifilms.com . Let us know how it goes. Thanks!

Hilliards Little Dipper Manual

Posted in: Tech Help, Tips, Tricks, Techniques

Does anyone have a copy of the latest Hilliards Little Dipper Manual? I saw a couple old post that referenced a file that I cant find on this site at all. Thanks much. 

updated by @chocolatecreations: 04/11/25 09:27:36

WTB - Small Enrobing Set-Up

Posted in: Classifieds ARCHIVE

Dipping chocolates by hand is getting to be too much for us and we are trying to find an affordable next step. We are looking for some sort of second hand enrobing set-up, be it a wheel machine or (probably cost prohibitive) continuous tempering unit. Must have enrobing belt. Please let us know if you have something available. We are in Vancouver, BC, Canada. Feel free to email christy*_*farion@hotmail.com (no asteriks). Many thanks!
updated by @ChristysConfections: 04/07/25 13:00:14

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

I will take a look at the links.  I have access to a horizontal flow wrapper that has been given to my generous supporter.  But we are both without background or connections to sources of film; can't get past (so far) the mantra that there are sources out there which can provide the right wrap for my hi quality chocolate.  It's such a new and alien planet to me  and I can't seem to come up with key words to track down this type of film described to me.  I don't know if I would recognize it in an image.  It's a new language.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

The kind of film you use depends a lot on what you're wrapping. Chocolate bars require different barrier properties than baked goods to. If you are buying you flow wrapper from a reputable source then they should be able to advise - or put you in touch with a manufacturer who can discuss your needs and recommend options. 

Here is a link to a page discussing some common film types.

updated by @Clay Gordon: 08/05/17 12:42:27

Quality Chocolate and Shelf Life plus need for refrigeration at retail level

Posted in: Tech Help, Tips, Tricks, Techniques

The issue is less about the chocolate and mostly about what you're enrobing, and specifically what is called water activity, or aW. The higher the water activity, the shorter the shelf life. This is because water is where the organisms that cause mold to grow and dairy to go off exist.

Refrigeration is the single best approach to extending shelf life but as Jim points out it can be an impediment to impulse purchases if the product has to reach room temp before opening and eating for best eating experience and so that condensation does not form.

If refrigeration is not really an option then your next best bet is to use techniques and ingredients that reduce aW. If you don't know what your water activity there are devices to measure it - one common one is called the Pawkit. If I recall correctly, there is a lot of information on controlling aW in Peter Greweling's book.

Flow wrap machines films

Posted in: News & New Product Press (Read-Only)

Interested in this discussion. I recently purchased a flow wrap packaging machine and am investigating my options with regard to film. 

Quality Chocolate and Shelf Life plus need for refrigeration at retail level

Posted in: Tech Help, Tips, Tricks, Techniques

You bring up some interesting points with shelf life. What I currently do for retail sales is to make an extra box that will be for display only. The owner of the shop puts it out with a sign about the chocolates (the fillings, the ingredients, etc.), and the sign directs potential customers to inquire at the counter to purchase a box. There is a cooler at the counter, and the chocolates are kept there. Your comment on the availability to the customer is very true--this method of storing the chocolates discourages any impulse sales. Worse for sales, I seal each box in its own clear plastic bag and include a note that the chocolates should be allowed to come to room temp before opening the bag; bitter experience tells me condensation will certainly form otherwise, but I have had no issues with humidity with my method. I know that experts recommend against refrigerating chocolates, but an owner of a shop will be determined to keep them as long as needed to sell them, and I am concerned about shelf life enough to insist on refrigerating. All it takes is one spoiled ganache to ruin a reputation, and maybe even somebody's health. People are used to drugstore boxes of chocolates that will last practically forever and don't tend to think of bonbons as "spoilable." I have found my system to work well in two different shops (one a florist, the other a lunch spot), and if the staff calls attention to the existence of the chocolates, they do sell. I think one key is having the box on display so customers can see what they are getting.

FOR SALE: LIQUIDATING ALL REMAINING CHOCOLATE MANUFACTURING EQUIPMENT & RELATED ITEMS

Posted in: Classifieds ARCHIVE

Sorry do not have that left.