Forum Activity for @Ben Rasmussen

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Donny,

John talks about the deflector disk in this blog entry:

http://chocolatealchemy.com/2011/07/13/chocolate-alchemys-diy-winnower-part-2/

There's a lot of great info in all of the blog entries and comments about the winnower:

http://chocolatealchemy.com/2011/07/11/chocolate-alchemys-diy-winnower/

http://chocolatealchemy.com/2011/07/13/chocolate-alchemys-diy-winnower-part-2/

http://chocolatealchemy.com/2011/07/17/chocolate-alchemys-diy-winnower-part-3/

http://chocolatealchemy.com/2011/09/02/announcing-the-aether-winnow/

http://chocolatealchemy.com/2011/09/12/the-aether-sylph-winnower/ (this one has tuning instructions)

Ben

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay thanks for your response and side notes. I wanted to ask on this forum first as it seems more active at this time.In terms of feeding a steady supply of nibs, i was planning on mounting a cracker (crackenstein?) over top and having the nibs feed directly into the winnower.With regards to preclassifying, is this simply running the nibs through different sized screening?Regarding the baffle, i thought the triangular wood notches running down the main shaft scattered the nib and shell?

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Ben, I've read that thread and studies the blueprints but couldn't figure out that one part. and you're right, my question has not been answered there yet.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Donny,

As Clay mentioned, this was designed by John at Chocolate Alchemy. I started a thread over there about it when he first released the design that has a fair amount of discussion about its design and construction (although I'm not sure if your specific question is answered there yet):

http://chocolatetalk.proboards.com/thread/975/chocolate-alchemy-diy...

Ben

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Dear Donny,

I have made that winnower a year ago and it still works well. I assume you refer to the piece of pipe you'll need to cut out and use to create a kind of convection in the supply tube? You'll just put it in-side, place look at the photo's that are placed on the site where you got it from. The system works oke for small scale, a constant supply is crucial to obtain a oke efficiency (depends a lot on the cracking of the beans).

Good luck!

Rodney

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

I noticed you posted a question on a DIY seed cleaner winnower that I posted a while ago.

If you are looking to DIY something yourself, I recommend this "visible" design where you can see what's happening, take it apart, and tweak it. I posted some thoughts about how to improve the basic design for use with winnowing cocoa in the comments to the video.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Donny -

This blueprint is from one of the early iterations of the "sylph" winnower that John Nanci over at Chocolate Alchemy designed. Have you asked on that forum?

BTW, you uploaded a very small thumbnail that's impossible to read.

DIY Winnower

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has actually built this model or can tell me the function of the 1" bolt and nut and how to install, it would be much appreciated.
updated by @Donny Gagliardi: 04/11/25 09:27:36

chocolate truffle

Posted in: Tasting Notes

thanks man for all your insight you have been giving me sir. I haven't gotten the book yet but I have been looking at the callebaut tv site on key tips on different brands of choc. I'm in the process of ordering callebaut choc so I will let you know what happens.

chocolate truffle

Posted in: Tasting Notes

so true and that is what I have been doing all day today. I'm new to this but it is the same as my catering, the only way to find a good product is to try it out.

chocolate truffle

Posted in: Tasting Notes

Harold;

Asking that question is kind of like asking the general public what the best wine to drink is.

Taste your ingredients, and then pair them accordingly. Just because you buy "good quality" chocolate doesn't mean it's going to pair well with the other ingredients you use.

You want a fruity truffle, use a fruity chocolate. You want a deep rich truffle, us a deep, rich, less fruity chocolate.

sample, sample sample.

Brad

chocolate truffle

Posted in: Tasting Notes

Harold,

High Quality chocolate will really help with High Quality results.

Take a look at Callebeaut TV. It's free and they have a lot of good content.

To answer this specific questions, go to http://www.callebaut.com/uken/callebaut-tv/tutorials/the-basics-of-working-with-chocolate/choosing-the-liquidity-of-your-chocolate

this video discusses viscosity of chocolate and how it will affect your results.

Some of the differences between the chocolate chips you used and a good couveture chocolate will be the particle size, cocoa butter content, and I'm not sure what else. Essentially chocolate chips are designed to retain thier form at high heat. They can have a larger particle size because the other ingredients associated with chocolate chips i.e. flour has a much larger particle size and you wouldn't taste the texture difference.

Anyway, I'm not sure which chocolate is best. I'd play with some callebeaut or valhrona to start with.

You may also enjoy the Chocolate Apprentice blog. It is written by a lady who took the Ecole Chocolot course. It is fun to read about her expiriments, successes, and opportunties for imporovement.

Did you order the wybauw book yet?

Have a great day!

Larry

chocolate truffle

Posted in: Tasting Notes

what's the best chocolate to use when making truffles?I have been playing around with some different things and thought I could just use the Toll House Semi sweet chocolate but after I made the truffles and itsat out for a day it becomes very gritty to the bite. My logic was if I could make something taste good with the "bottom of the barrel" chocolate I could make a masterpiece with a higher grade of chocolate. can anyone help me out.

chef Harold

updated by @Chef Harold: 05/04/15 15:23:17

weird chocolate texture

Posted in: Tasting Notes

gonna have to give a lot more details of the formulation and temperatures of operation mate. my guess is that it's simply not tempered.

weird chocolate texture

Posted in: Tasting Notes

Hey everyone!

Ive been playing with different beans in my melanguer and the last batch came out after 24hrs of conching. It was all fine and dandy till it set up, it got all grainy, and crumbly. Odd I thought. I tried to melt it down, and temper it, and its still grainy... Any ideas what has happened?

CHeers

Alan

updated by @Alan Caldwell: 04/10/15 15:14:13

perservatives in chocolate

Posted in: Tasting Notes

You are absolutely right about the shelf life, to get it in stores is my vision as well one day. I'm going to check that book out today and thanks for all your insight. It was greatly appreciated. How long have you been making chocolate

perservatives in chocolate

Posted in: Tasting Notes

There are several ways to look at preservatives as there are several issues that need to be safeguarded against.It would be worth taking a look at Wybauw's book on shelf life.It discusses truffle shelf life at great length. One of the specific topics is mold inhibition through reducing the water activity. (Aw) mold needs water to grow adding some sugar variants like glucose syrup or invert sugar can reduce the water available to the mold.It also discusses hygroscopicity of different sugars, fat content and so forth.To my knowledge most chocolate bars don't have preservatives because they have such a low water activity.I have seen palm oil and other preservatives in the ingredient lists on various candies. I.e. Utah truffles.While it is frowned upon as a less pure approach to fine chocolate I'd be curious about preservative use. I would like to be able to sell in grocery stores some day. A long shelf life will e critical for that.

perservatives in chocolate

Posted in: Tasting Notes

I trying to learn a little of info on preservatives in chocolate candy bars and truffles. what's the benefit in adding preservative or not. Can anyone help me out.

updated by @Chef Harold: 05/16/15 02:20:18

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

My experience tells me that it's quite likely that you will not be able to successfully run a 60Hz machine at 50Hz.

This is a question I would ask directly of Chocovision to be perfectly sure, but

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

I was able to buy a Revolation X3210 for 220V for use outside the US, directly from Chocovision.

Anjali

Using a 110V Revolation 2 Machine in other countries with 220V

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even with a Voltage converter/transformer due to differential Hz.

Revolation 2 Specs (US Version)

110/120V

350 Watts, 50Hz

Has anyone used this machine outside the US?

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

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

I have the Sinsation. It melts and tempers about 1.5 lbs. of chocolate at a time. After about 30-40 minutes I find that I need to melt a small amount of chocolate and re temper the batch because it becomes over-tempered, becoming too thick to work with. Any suggestions?

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay.

I actually did contact Chocovision and based on what I told them the thingy that warms the machine is kaput! So I am sending the machine for them to fix it.

Thank you, Clay. It is nice to be back in the chocolate-making mood. I hope you are well.

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Andre -

You've done all the right things, except I would call Chocovision and see what they can do for you. There are some electronics in your Rev 1 and it's possible, after a long period of inactivity, that something worked the first time when it was plugged back in, but then stopped working.

Rev1 Problems - won´t melt!

Posted in: Tech Help, Tips, Tricks, Techniques

Good morning, everyone. I hope you are all well.

I had not used my Rev 1 in a couple of years. Last Saturday I took it out and made a few batches of molded chocolate and the machine worked perfectly.

This Saturday it did not! Everything did what they were supposed to do, but the temperature did not kick in and the machine did not melt the chocolate - so, no tempering.

The bowl was spinning, all the lights were on...everything looked fine, just the temperature wasnt working. I unplugged the machine, reset it...and nothing.

I emailed Revolation and am waiting for a reply. In the meantime, has anyone gone through something similar that could shine a light on what may be going on?

Thank you.

updated by @Andre Costa: 04/11/25 09:27:36

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I started with. I kept it chilled for several days (which is why haven't responded findings until now) and it tasted as good as the first day . I used a 75% from Ecuador, not sure what you are using, but if a lower percentage, probably could omit the sugar. For testing, I tripled our original recipe above. By blending with the immersion blender, it keeps the cocoa butter from separating and becoming a waxy. Sorry if didn't get the metric right.

Chilled Chocolate (as tested):

15 ounces water (450 ml)

1.5 teaspons sugar (7 ml?) - if using 75% or higher, otherwise omit

6 ounces chocolate (170 gr)

If using sugar add to pot then

Bring water to boil

Remove from heat

Slowly add in chocolate

Stir till mostly disolved

Use an immersion blender and blend until smooth

Allow pot to cool

Refrigerate several hours or overnight

If using as a dessert, carefully spoon into bowl or dessert cup, otherwise reblend and pour into serving cup.

Let me know what you think/results.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I was thinking per portion. But I am beginning to think that larger quantities would be the better way to go, offering a more stable repeatable product.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

For the cold version, are we talking about individual portion at once or storing a quantity and pouring into a cup for service as needed? I have some ideas, I'll let you know the results when I have some time to try them out.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

That sounds similar to what I am using at present... your

2 ounces single origin chocolate (50gr)

5 ounces hot water (150ml)

whereas I am using 50gr chocolate, adding 50ml water to get the chocolate melted, blending and topping up with an extra 50ml water. I do it that way, because melting the chocolate takes all the heat out of the water, so I find that I have to add extra hot water to raise the temperature of the drink.

So we are pretty much agreed on the hot version. But the biggest problem that I have is in producing a cold version.

Cooling this drink quickly, cause it to thicken.

Cooling it slowly, the cocoa butter seems to form a waxy foam on the top of the drink, which I don't mind, but I can understand would not be popular with everyone.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Julie,

I didn't realize that you were using single origin. How about this for the chocolate to be the main component.

2 ounces single origin chocolate

5 ounces hot water

Place pieces in cup, add hot water, wait for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.

If you want thicker use less water or more chocolate. I tried with 71% and felt sugar wasn't needed (for my taste anyway).

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Steve, I will try this recipe.

What you are doing is reducing the cacao butter content, by adding in cacao powder. It is therefore a slight compromise, if I want to offer single origin chocolate drinks, but I will have to see how much it compromises the Origin flavour.

Thanks.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

Steve's Hot Chocolate Recipe:

For 1 serving:

1 ounce dark chocolate (this recipe used 75% in button form)

1/2 to 1 tsp sugar (adjust to taste if using 65% may not need to add as much sugar)

1 to 1 1/2 tsp dutched cocoa powder

1 to 1 1/2 tsp natural cocoa powder

6 to 8 ounces hot water

Place dry ingredients in cup. Add water. Wait a few moments for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.

The natural cocoa powder helps with creating foam while the dutch adds smoother taste.

Can also be made with sugar alternatives such as sweet and low, equal, or stevia powder, but I use less as these usually taste sweeter than sugar.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I will give you my recipe tomorrow as I normally do it by eye and count, so would want to provide measurements. The important component though is either a hand frother or blender to smooth it out and create a nice foam on top. Even though it uses water, I've given it to people who normally use milk and they enjoy it too.

Chocolate drink without milk.

Posted in: Tech Help, Tips, Tricks, Techniques

I have an aversion to adding milk to my chocolate. But I do want to enjoy a chocolate drink, both hot and cold.

Has anyone any advice on the best way to acheive this? I am normally using 65% or higher chocolate.

updated by @Julie Fisher: 04/11/25 09:27:36

SIPPING CHOCOLATE...Dense Haute Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Wow! Thank you so much for you thorough reply, Clay!!! You gave me much to think about!

SIPPING CHOCOLATE...Dense Haute Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Anna -

There are many different ways to do this ... all depends on what you want to achieve. For the most part I do not like the use of starch thickeners in my chocolate drinks as it changes the texture in ways I do not like. One thing however, is that (I find) it takes time to fully hydrate the starch so you don't really want to make it up a la minute. You can make a dense mousse with the starch in advance and then add the liquid

In my town, the local chocolate shop makes their (French-style sipping chocolate) in advance and dispenses it out of air pots. It's "just" chocolate and dairy - and one of the best sipping chocolates I have had this side of the Atlantic. They use very fresh organic cream. Personally, I think this is the secret - very high quality dairy.

At Bonnat in their salon, they make up the chocolate in advance and put it back in a milk jug in the fridge. They then steam it to heat it for service. At least they did back in '98 when I visited.

You could make a water-based ganache and add the (hot) dairy of choice to the ganache and then whip it using a frother or steamer. I like this approach as it makes it possible to vary the density of the product quite easily by changing the ratio of ganache to dairy - thinner for kids, thicker for adults.

You don't have to steam the milk, you could keep it hot in a coffee urn, as they do for Cuban caf con leche. This adds a nice caramel note as the lactose in the milk gets cooked.

Another idea - line the inside of the cup with a layer of tempered chocolate (any milk, white (!), or dark) and use (homemade) chocolate syrup. The hot dairy melts the chocolate lining the cup and adds interest to the drink.

SIPPING CHOCOLATE...Dense Haute Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Greetings! I am new here, so not sure how to go about all this! I make a mean sipping chocolate for the family....how do I transfer that to the cafe? For those of you who have shoppes that sell sipping chocolate, do you make it from scratch to order? or do you have a batch made and waiting? If so, how do you keep it?

Additionally, for those who sell dense sipping chocolate [with corn starch or tapioca powder], do you make each to order [which seems like an awful long time to wait], or do you have a batch made up and, if so, how do you keep it?

Thanks in advance!!!

Anna

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

Fruit ganache query

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks! As you've probably gathered this ties in with the review I mentioned.... I did add some coconut oil and its much more "unctuous" ... Thanks for the response !

Fruit ganache query

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Paul. I do not make dairy free, however one of my colleagues does. She uses coconut oil, and palm oil. Also, I'm sure you like 811. It's a great versatile chocolate with good flavor, however I'm going to suggest that you try using a different chocolate with a more "fatty" mouthfeel to begin with. I am not a "purist", if you will, so in my kitchen I use Callebaut, Cocoa Barry, Valhrona, and Felchlin depending on the product I am making and the desired result. You may want to check out Felchlin. They have wonderful chocolate and it is top quality. It is a Swiss chocolate and has an extremely smooth mouth feel.Good luck.J

Fruit ganache query

Posted in: Tech Help, Tips, Tricks, Techniques

I have a couple of fruit pure based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want to add butter. Any ideas what I can do to fatten them up? I thought refined coconut oil but not sure if that would dilute the intense fruit flavor too much . I'm using a ratio of 1500g callebaut 811 to 1000g fruit pure .
updated by @Paul John Kearins: 04/11/25 09:27:36

chocolate shelf life

Posted in: Tasting Notes

They will never become unsafe to eat if stored in dry conditions.

The flavor will change over time - how long is appropriate is up to you, really. General rule of thumb is that if there's milk fat present, it will not keep as long. If they are packaged in a very high oxygen barrier packaging, they could be great for years (i've literally kept one brand for 7 years in sealed packaging and appropriate environmental conditions and it was great - very good).

If you plan to melt and coat something with the white chocolate - age is not going to be your friend from a rheology standpoint. Also, generally speaking, white chocolate is going to have a much shorter shelf life from a flavor perspective than it's darker counterparts. Personally i count the shelf life of almost every white chocolate in months. Most branded mfrs will, however, count their shelf life in the 1-1.5 yr range.

chocolate shelf life

Posted in: Tasting Notes

How long could chocolate be sate to be consumed after the "best date before"? I have bars of Lindt 70% dark chocolate and also Lindt white chocolate.

thanks

updated by @Angel2: 04/20/15 12:44:25