Forum Activity for @Elaine Hsieh

Questions for the Retail shop owner

Posted in: Opinion

I am currently in the process of renewing a commercial kitchen lease and have been considering opening a retail shop. I wondered for those folks who have brick and mortar stores right now whether they could answer a few questions?

1. How did you decide you would have sufficient business to support the overhead of a store?
2. How long did the process take from location of space to build-out and opening for business?
3. Did you stay on budget? If not, how much above budget were you?
4. How did and do you attract customers?
5. What items do well in your shop? Are you a straight ahead chocolate shop or offer other "attractions" (i.e. cafe, gifts, etc.)
6. How has your original vision changed over time?
7. If you were to do things differently, what would they be?
8. What things worked well for you?
9. Any specific advice to offer?

Lots of questions, apologies.

updated by @Elaine Hsieh: 04/10/15 14:33:19

Aluminium foil for chocolate

Posted in: Classifieds ARCHIVE

Hi Samuel,

I think that you can use all the three, but I read that the aluminium foil for chocolate is the best for the conservation of the chocolate. When you purchase the foil or the paper, the seller has to send you a certificate or a document which prooves that is for food use. Here, I have to show this certificate if the authorised institution controls me.

Aluminium foil for chocolate

Posted in: Classifieds ARCHIVE

Hi all,

I was wondering if any of you have an opinion about foil vs. paper-backed foil vs. plastified foil and how you can certify the food-grade quality of your wrapping.

Thanks,

Samuel

Aluminium foil for chocolate

Posted in: Classifieds ARCHIVE

Hi Duffy,

thank you very much ! I have just sent them a message. I see on their website that they offer many interesting products.

Thanks again !

Aluminium foil for chocolate

Posted in: Classifieds ARCHIVE

Hi Maria,

Keylink in the UK sell foil and will cut it to the sheet size that you want. I did notice recently that the price has nearly doubled in the last 18 months so maybe there are better options.

Duffy

Aluminium foil for chocolate

Posted in: Classifieds ARCHIVE

Hello !

Do you know some suppliers of aluminium foil for chocolate in Europe ?

I have some difficulties to find this.

Thanks in advance !

Maria

updated by @Maria6: 04/07/25 13:00:14

Looking for small scale cocoa processing machinery

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Antonino,

Thank my friend, I will contact you soon.

Looking for small scale cocoa processing machinery

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Daniel,would you like to get in touch with us from Cocoafair, we are based in Cape Town South Africa and we have a organic bean to bar factory.

Looking for small scale cocoa processing machinery

Posted in: Tech Help, Tips, Tricks, Techniques

I am from Ghana, the second largest producer of cocoa in the world. I want members to assist me get contacts to bean to bar chocolate making machinery on small scale, just like what cocoatown is doing. I need the complete set, especially the cracker/winnower.
updated by @Daniel Mensah Ganyoame: 04/11/25 09:27:36

The ones that you pointed out. I'm not sure how the one that Brad pointed out would sit on the sheet pan with that flatter edge?

The good thing about stacking them is they do get more an airtight experience and we will put something weighted on the top of the stack for that last tray. We had an issue with a hungry mouse for about a month this past winter. Ick.

We use the covers in our kitchen - as has been mentioned, they are not tupperware tight, actually not tight at all on our pans. What we've noticed is that it's a bit tight on the width portion of the rolling rack as the cover extends the overall width of the sheet pan. In some cases, the cover actually "pops" off, and gets stuck, so sits a bit above the pan creating a gap. We bang it down. We do like to use them to cover our slabbed items on the s/s table tops as they sit overnight, or to protect them if we happen to be working right next to it on the table. You can stack the sheet pans on top of each other with the cover on. We've done that when we've run out of room on the rolling rack.

Lana:

Take a look here . Based on the photo it looks like the issue of whether or not the lid will fit in your rack depends on the way your rack is made.

As for how tight the fit it is. Not having used this exact model, but based on experience with other, similar products, the plastic lid does have a friction fit. How good that fit is depends on many things, including, I imagine, how beat up the pan it's covering is.

Cambro 1826CCW clear plastic lids fit full sized standard sheet pans. Note that they do not "clip on" for a tupperware like seal, but they sure beat the heck out of plastic wrap. They are also about an inch higher than the sheet pan.

Hope that helps.

Brad

Cooling after molding

Posted in: Tech Help, Tips, Tricks, Techniques

Hello Kerry,

thank you for your help. I know that some people let the chocolate harden in the same room ( 18-20C) and they say that there is no problem; but It's slower, and there is always a risk I think.

I found something like a fridge, not very expensive, and it goes up to 10C, so, It will be ok.

Thanks again !

Cooling after molding

Posted in: Tech Help, Tips, Tricks, Techniques

From JP Wybauw - cooling should be 10 C cooler than your room temperature with a fan to circulate the air. Items should be put in the cooler as soon as you start to see signs of crystallization around the edges. They should not be left in long enough for condensation to form when you remove them from the cooler.

Cooling after molding

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,

Firstly, I would like to thank you for this site and forum, it's very useful, really !

I am going to start a small chocolate business, and I found a lot of information about machines, technology... but I have one question about the cooling of my bars after molding. What is the temperature of cooling the chocolate molds in the fridge ? What type of fridge do you use ? What about condensation issues ?

Thank you in advance !

Maria

updated by @Maria6: 04/11/25 09:27:36

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Melanie, I am glad to hear that it can be done. I think the mistake I am making is to let them get too soft, as you say, I should work faster and them I think getting them cool afterwards is also something I did not do so, before the chocolate was really set it started to go everywhere. I can see now that is the biggest mistake I made.

There is soooo much I still need to learn, but with all the help I get here I will succeed in the end.

updated by @Magrietha Hendrika du Plessis: 06/26/15 03:18:16

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I make caramels by using a ganache frame. Once poured and set I actually freeze for about 10 minutes. I release the frame and cut the caramels into squares.In about 15 min they are back to cool room temp but not cold and can be dipped or enrobed. ( I enrobe) You have to work fast, before they lose their shape but rarely do they crack. Once enrobed they go back in the cool room (60 degrees) for about an hour (or more).

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Nino, I thought I should just let all of you know that I found a place in Midrand that can supply almost everything I need. Good news for all South Africans. Some stuff will still have to be imported and some is really prohibited expensive, but at least I now know where to start my search.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Kerry, We will be contacting all these people and find out how much it will cost to get them here.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

www.jkvnl.com is in Holland (but I didn't see they have the mold you are after)

http://www.ipfco.com/index.htm - these guys are in mumbai

http://www.eurochocolates.com/index.php - Belgium

http://www.martellato.com/default.asp?content=2,43,0,0,1,Home,00.html - Italy

http://www.xinxings.com/english/chocolate.htm - China

http://www.cabrellon.it/homepage_eng.html - Italy - I think they may be the one who makes the mold you want.

http://www.prefamac.com/ - Belgium

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Magrietha,

like you i have been in your steps 3 years ago when i arrived in Cape Town and started planning my business... on my side i have over 20 years of experience as Pastry Chef and i had to deal with start up/looking for supplier in all the corner of the world.

In South Africa it has been a bit more difficult but it is possible.

We have a lot of small business chocolatiers as clients and, like you, they all had problem finding answers to their problem.

most of those issues where as well finding suppliers and having support when they had problem with the chocolate...

Now they can call me....

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Nino, I will keep that in mind. To be honest I could only find Barco and Chocolate World and they do not stock the molds we need. It is difficult to find the suppliers if you do not know where to look. I go to the internet and simply find nothing.

Everything else I need I have been able to find in the Gauteng area, but with the molds I seem to hit a brick wall. This is my biggest problem, no one seems to have decent brochures with clear photos so I can see what they really have. I am still continuing with my search.

If you can give me the name of a supplier of decent molds I will be very grateful.

Sorry if I sound negative about South Africa, but I am just so tired of battling to find suppliers.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Magrietha,

please do not make it sound impossible in South Africa. We have opened a factory ( www.cocoafair.com ) in Cape Town and previously i had a small "home business " of 25 sqmt made with tools from around the world and some of them i bought it in Cape Town.

i have 2 of the silicon molds that i love for the simplicity of work and consistent results.

what i haven't found in Cape Town or South Africa in general i have imported from Europe or Usa, you will be surprised that sometimes it works out even cheaper than what you get at the "hobby" shops.

Nino

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Brad. If I cannot find any in South Africa I will have to order them from somewhere else as soon as I can afford the freight costs. The postal services in South Africa is notoriously bad and you are never sure if you are going to get your post.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I think Chef Rubber in the US carries the molds, and so does Pavoni, the italian company selling them as well.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Ok, thanks everyone. So I have two things to think about this week.I will get hold of some soft foam rubber and try the snobinettes.

I will see if I can get the molds for the spheres. You will be surprised at how difficult it is to get decent molds in South Africa. You mostly only get the "hobby" kind. I am sure other chocolatiers know where to get them and if anyone from South Africa can point me in the right direction I will appreciate it. I can find nothing on the net or any stores in the Pretoria and Johannesburg vicinity that stock a decent selection.

As a long term solution I do think the spheres may be easier, but the snobinettes can sure help in the mean while as I need a solution pretty quick.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Yup - I like the foam best with deli wrap around them to make the snobinettes.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I've used Clay's snobinettes technique for years, but wrap the plastic around soft foam rubber fingers, I cut them to size and shape. They collapse easily making it easy to remove. Also, if you want high gloss on the surface, dip the plastic wrapped cork or foam as described, then loosely wrap again with more plastic.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Would you consider making your own cups or spheres with your permitted chocolate? Molds are certainly available to make them.

Trouble with dipping cold centers - they expand as they warm, the chocolate contracts as it cools, and you'll get more pieces with 'caramel worms' than pieces without.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Brad, I think between Clay and yourself you have given me some food for thought. I am going to try the silicon molds and the cork "molds" and find out what works for me. I think the silicon molds sounds like the easiest way to do it.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay, yes the only "allowed" was just a joke on myself as my partner hates Callebaut that I have been using and now I am only "allowed" to use Valrhona. I love the idea of the wine corks and I will start collecting them from family and friends (it may even give me an excuse to drink a little more wine!)

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Super easy solution. We make 100's of them every week.

Purchase the Pavoni silicon spherical molds, and pour the warm liquid caramel into them. Put them into the fridge to harden, and then pop them out of the molds while still cold and firm and dip them. The caramel inside will soften at room temperature, but be held in shape by the chocolate shell you've just created.

Some will crack for sure, but just dip them again, and all is good.

Cheers

Brad

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

You are only "allowed" to use Valrhona?

You can certainly experiment with chilling the caramel but I think you will find it very hard to work with. Looking to make the caramel firmer, while the same flavor, is probably your best bet.

Using molds is not an option? Have you tried making snobinettes? People make those with wine corks covered in plastic wrap. Dip that in tempered chocolate, let harden, then remove the cork and plastic (carefully). You now have a "cup" that you can fill with liquid caramel ... and cap if you want or not. Great thing about this approach is that the "molds" are really cheap.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the reply Clay. I think I did not make myself clear. I know about the pre-made truffle shells, but the problem is that in South Africa, unless I want to use very inferior quality and not the Valrhona I am using, I have to import them. There are only one importer, that I know of, in South Africa at the moment that imports Valrhona and I cannot afford importing the shells at this stage. I am not allowed to use anything but Valrhona. This is why I am trying to get another solution. I have no problem with using pre-made truffle shells if only they where not so expensive in South Africa.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

There is another option to consider, which is pre-made truffle shells. Pipe your caramel into those then cover the hole with chocolate. Let the plug harden, then dip.

There was a very long discussion on this recently, the consensus being that it's a pretty common thing to do and it makes sense to use the technique where it makes sense. There are some very big names that got their start using pre-made shells and filling them. Vosges is one. They may still be doing it, though my guess is that by now they are using a one-shot machine due to the volume they produce.

Dipping cold centers

Posted in: Tech Help, Tips, Tricks, Techniques

I have a caramel center that is very soft. It is very tasty so I would love to keep it as it is, but it is impossible to dip. I do not have the means to use truffle shells at the moment.

I was wondering if it will be possible to dip them by hand when they are very cold and hard. I know the shell will probably crack, but I was wondering if I do that and it turns out more manageable for a second dip if I will not be able to keep it as is.Will the fact that the first dip screws up the temper of the chocolate result in problems with the second dip?

If it is not possible I will have to change the recipe.

updated by @Magrietha Hendrika du Plessis: 04/11/25 09:27:36

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Sometimes geeking out is just good for the soul. I remember talking to Cook early on and all their DIY gear they were making. It's one reason I was so endeared to them being a tech-rat myself. While they may not bean-to-bar in one factory, as I understand it they still have control from the start to the finish across a number of locations/regions.

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar - this beer company are ahead of you in that idea, check out this: http://www.tui.co.nz/default.asp?s1=Beer&s2=Tui%20Blond%20Lager

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Saw the video Clay. I also noticed a huge moulding machine in the link I posted. In any case, I would never rely on my Iphone to mouldridiculous amount of chocolate, Without having the human eye/tonguechecking the end product.Price aside,i think it would be useful to operate SOME machineries i.e: temperatures on tanks, cameras, lights, tempering machine...Leave therest to us humans.

Now that Bradunfolded the wraps on the cost of such project,I find it ridiculous to invest in such a thing. My god! 7 figures?! I'd rather hire exotic scandinavian models to operate my factory.Hahaha!

Thanksguys!

Omar

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Sorry for the confusion. My software does NOT control the equipment. Yes Clay, it is strictly POS / Management / Decision Support software.

While it is feasible to invest in the equipment to process batch-style chocolate, from an artisinal standpoint it doesn't make economic sense (at least in my opinion). The central control panel, custom software, hoppers, tanks, loaders, piping, pumps, servo motors, refiners.... Wow... BIG $$$ Thebreak even pointon a system like that would likely top the 25 year mark compared to a hired and properly trained staff member. I bet a system like that could easily break into the 7 figure mark -verypricey considering you could hire a pretty dedicated worker bee for $60k per year, and still pocket$60k per year on the 12% interest you could get for leavingthe 7 figures sitting in a decent annuity investment.

That kind of system enters the realm of competing with the Cargills &Callebauts, of the world I would say....

Cheers.

Brad

Control your Factory using an Iphone

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar:

Did you see the writeup/video on the app on the Apple site? Like many aspects of the Tcho story, I think there's a little misdirection going on here.

Timothy talks about automating the lab - which is all small-scale machinery. That I've seen.

To the best of my knowledge, the only machinery in the actual factory that is controlled remotely by iPhone is the depositor. As they don't roast/winnow on the Pier any intimation that they're controlling the entire process, bean to bar, on Pier 17 is misleading at best.