How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you both! So you are saying that I do not need to change the cooling temperature during the tempering process? Just let it go up to the max temperature (45 or above) and then push the button for entering the cooling phase and when it reaches the lower temperature the chocolate is tempered and ready to use?If I set the working temperature (30-32c) as the "cooling" temperature, will the machine then cool it more than that inside in order to get it tempered correctly? Or should I set the cooling temperature to the lowest (under 29c for dark chocolate)?Should the bowl temperature and the archimedian screw temperature be the same or not?Where is it best to check the temperature manually, in the bowl or the chocolate coming out of the processing pipe? The temperatures shown on the display doesn't seem to be that correct...I really appreciate your time. This is drivning me crazy... :-S

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

The machine tempers using a two stage process and works quite nicely when you figure out the proper temperature settings for the bowl and the spout. The working bowl should be set at 45c or there abouts depending on the chocolate you are using. The tempering setting should be between 30 and 32c depending on the chocolate. Everything that comes out of the spout is tempered chocolate. The bowl is kept at 45c and therefore takes the tempered chocolate out of temper. The chocolate then cycles through the screw area where it is tempered again. You might have to adjust the temperatures until you get the combination that works for the chocolate you are using.

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

The T5 is a continuous machine, in that it takes care of the heating/cooling/heating inside a set of coils. IIRC you only need to set the high and working temperatures.

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,
I have a Pomati T5 tempering machine, but I can't seem to get the tempering right. I'm used to temper in three steps, heat/cool/heat, but with this machine I can only set one heating temperature and one cooling temperature. How can this work? Or does some magic happends behind the scenes so the chocolate tempers even though it seems like the machine only uses two steps, heat/cool?

The chocolate manufacturer told me to use the following temperatures for tempering their chocolate: 50 C / 26 C / 31 C. Does this mean that I should use 50 C / 31 C with my tempering machine or should the three steps be translated in to something else when I should use only two steps?

I really appreciate your help. Thank's a lot!

updated by @Annika von Schlieben: 04/11/25 09:27:36

Champagne Truffles

Posted in: Tech Help, Tips, Tricks, Techniques

Hello from Singapore,

I am still in the start-up phase of my business and trying to build awareness for my brand, which I am marketing as a luxury, hand-made chocolate business. I am going to be making champagne truffles to give out as door gifts at a high end fashion show here (tickets priced at $210 per head). Most people here prefer dark chocolate. I am a little nervous and could do with input from the more experienced. I am planning to use Moet & Chandon. How dark can I go with my chocolate? I don't want to kill the taste of champagne. Also, any suggestions on presenting single truffles will be very welcome.

Thank you,

Anjali

updated by @Anjali Gupta: 04/11/25 09:27:36

In case anyone is interested, here is the link to the main GrainPro bag page . There are many other interesting products here, so I encourage people to take a look at them.

I've had excellent results in storage, but in shipping they have a tendency to open. But in terms of preserving cacao, I think they work very well

Question on Top Chocolatiers?

Posted in: Opinion

I think what you are saying is correct. Everyone says it but I've always had a hard time believing. I thought there was a "best" chocolate but it seems to be its all personal taste. There are rankings online and I seen that Teuscher was ranked #1 as a chocolate company. I did try their champagne truffle and it was amazing.

There is a video from Malcom Gladwell I just seen that mentions how this one person was hired to figure out the "best" spaghetti sauce. After many many experiments, he found out there was no such thing. He mentioned that spaghetti sauce, mustard, etc do not exist on a heir achy but instead on a horizontal plane (also called Horizontal Segmentation). There is no good, bad, or perfect mustard. "There are only different kinds of mustards that suit different kinds of people." There is no universal flavor of any product that is perfect for everyone. It is a flaw to think of it this way.

The link to the video is:Choice, happiness and spaghetti sauce | Malcolm Gladwell

(its only 18 minutes long)

The reason I'm writing this is because it related to others responses as well as Jeff's recent comment. I like how you mentioned that we should be original instead of creating a me-too product and play it safe.

Thanks

Question on Top Chocolatiers?

Posted in: Opinion

I had no idea anna was still in business. She makes beautiful chocolates and is a sweetheart to boot.

So yeah...its really a matter of taste. Some poeple swear by one or the other but having eaten everyones chocolate on every top 10 list I couldnt say who was the best. Each chocolatier has a specialty that discerns their work from the others. Each one has something great they bring to the table. Julien is an excellent chocolatier but he is hamstrung by being part of a large corporation where shelf stability trumps taste. You see this alot. Mass production need not kill the quality but it can.

when I made one of those Top 10 Lists I was flabbergasted to be up on stage with jaques, and norman and michael reccuitti and norman and jen and julien....but then I thought about it and realized my work is just as good even if not as widely known. I keep it simple and small and do what needs to be done to stay original. Thats what you should look for, originality and balance. The chocolate still needs to be the star---not the pretty colors or the exotic flavor combo....

Question on Top Chocolatiers?

Posted in: Opinion

I'm afraid what i make is only for my personal consumption, or gifting at this point 8-)

Question on Top Chocolatiers?

Posted in: Opinion

I really look forward to trying out all of these chocolatiers. I've checked out their websites and the chocolates look amazing. Thanks for all the references.

Question on Top Chocolatiers?

Posted in: Opinion

Artistically, Anna Shea.

Question on Top Chocolatiers?

Posted in: Opinion

Sebastian, I read so many of your posts, I'm always impressed.

I would be most interested to know who your favorite chocolates come from And more importantly how the rest of us can try YOURS!

Question on Top Chocolatiers?

Posted in: Opinion

I recently sampled Rick Jordan (St. Louis) and Christopher Elbow (Kansas City) - both are world-class chocolatiers, but to my preference Jordan was the best I've had in the US. I tried to discern why considerings CE's reputation and it came down to this - I found CEs to have a more factory or large scale feel, v. Jordan's which were clearly handmade. I could see the hand made flaws v. the machine made perfection (I don't know if either uses enrobers and such) but at some point the flavor difference between making a 450g ganache v. a 5000g ganache becomes more discernable. Likewise the flavors felt more natural and fresh in RJ's v. CE's. So as someone said before its all a matter of taste and I know CE sells a lot more than RJ but I preferred RJ.

Question on Top Chocolatiers?

Posted in: Opinion

check out Grewleing, Notter and Anna Shea as well

Question on Top Chocolatiers?

Posted in: Opinion

What differentiates them? Advertising and personal preference. I know all of them personally - they're all fine chocolatiers. I also know plenty of folks who's names you've likely never heard that make comparable product.

Question on Top Chocolatiers?

Posted in: Opinion

Hi. I wanted to get everyones opinions on the top chocolatiers. I came across Jacques Torres, Norman Love, and others but I'm not sure what's different between all of them. What makes one better than the other in general?

Also, I just recently discovered Julian Rose. What do you think of Julian specifically? Is he considered one the best and if so why?

updated by @John E: 04/10/15 15:08:49

Looking for a mold of a dj turntables

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

ha ha that's awesome, are you looking for the source of the picture? I see them here at hiphopchocolate dot com. ha, they even have a chocolateMPC 2000. They probably make the moulds themselves with food grade silicon.

Looking for a mold of a dj turntables

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

Someone shared a picture of a chocolate turntable. I have no idea where it came from. Google only comes up with a silicone ice cube mold and that's not it. Can anyone tell me where it came from?

updated by @Greg Gould: 12/13/24 12:15:15

Unknown machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Ben,

Indeed, it must be the ECGC-SS mini-grindeur from cocoatown. Thanks you very much for your help!

Unknown machine

Posted in: Tech Help, Tips, Tricks, Techniques

This looks like the ECGC-SS mini-grindeur from cocoatown. Andal from cocoatown mention it in this old thread:

http://www.thechocolatelife.com/forum/topics/wet-grinders-in-the-uk

I've seen one in person at a couple events where they were using it to show what their larger grinduers looked like. It appears to use the same bowl and conical stones as the older model of their melangers, which were a little larger than the current model. I'm not sure if they ever got into real production on them. The one in the video looks like it may be a demo unit, since it has a cocoatown sticker on it showing several of their products.

Unknown machine

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

Somebody filmed at the Four Seasons hotel where they have their own chocolate events. In the clip you can see a "metal cased" stone grinder/melangeur (looks like a small Cocoatown ECGC-65). Enclosed you will find two screenshots.

Does anyone know this machine? Is it any good?

Youtube: Four seasons chocolate making 041410 2

Thanks!

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

Hello Morena,

I have both beans and nibs. I live in Matagalpa, Nicaragua (our cocoa is entirely Nicaraguan) and can ship either LCL or air freight if you would like. We can do anything from one sack to one ton. www.cacaobisiesto.com

Thank you,

Giff Laube

Matagalpa, Nicaragua

Hello Morena,

Would be glad to help you out. Email me at ddomingo@ecomtrading.com

Dan

Crevices in panned product

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much for this Marc. Received with enormous thanks!

(For the benefit of Ruth and others...) Reading through your document it seems that the initial issue is that of pre-coat. Although I am concerned to do this with freeze dried products as they may well go soggy instantly. I shall test...

There HAS to be a way...

Colin

Crevices in panned product

Posted in: Tech Help, Tips, Tricks, Techniques

It is a document that I need to send.

Crevices in panned product

Posted in: Tech Help, Tips, Tricks, Techniques

Please post it here. Others would like to learn from it.

Crevices in panned product

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Colin,

pls me advise your e-mail address and I will send you info on the panning

problem.

Cheers

Marc

Crevices in panned product

Posted in: Tech Help, Tips, Tricks, Techniques

I am going NUTS with a problem that I am hoping someone can assist with please.

I pan chocolate products and in some uneven products like some "crinkled" berries (eg raisins or dried cherries) I have a really bad problem - especially with dark chocolate.

The chocolate adhers to the product OK but in the "valleys" (crevices) of the center it will not "set". By "set" I suspect I mean "temper". It stays liquid yet on the "ridges" it goes hard.

As a result the liquid chocolate falls out of the crevices and I get deep holes. One would think that softening the chocolate would soften the ridges and the holes would close up but this does not happen.

In some products, leaving it to turn for a long time does eventually smooth out the job. But in others it just causes damage. Eg freeze dried strawberries start to break up.

I suspect strongly that the vibration in panning tempeers the chocolate on the ridges but the chocolate in the hollows does not temper - hence it falls out.

Does anyone have any thoughts please? This is giving me real grief and wasting a ton of time.

I do NOT temper before adding chocolate to the pan. I have researched this quite well and advice on this website and other places say "don't temper".

Thanks so much in eager anticipation.

Colin

updated by @Colin Green: 04/11/25 09:27:36

Pate De Fruit shelf life

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks very much Cheryl, would you believe the one that gave me the biggest problem was Elderberry! Had such a wonderful woodland flavour though .

Pate De Fruit shelf life

Posted in: Tech Help, Tips, Tricks, Techniques

I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also much easier when the weather was warm. These were apricot and apple combinations. We made one batch using elderberries and apple which did not like the granulated sugar and became sticky. I have used dextrose on these as it absorbs the moisture and it seems to be going ok so far. I think letting them dry for long enough before you package is very important. Im not an expert though.

Pate De Fruit shelf life

Posted in: Tech Help, Tips, Tricks, Techniques

Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.

I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.

Can anyone point me in the right direction?

I am also having tremendous trouble locating caramel cello wrappers in the UK and can find Niege Decor but not granulated coating sugar, i'd be very glad if anyone can assist.

Many thanks, Sally.

updated by @Sally Cook: 04/11/25 09:27:36

Going to the Chicago show next week?

Posted in: Travels & Adventures

Hello, I'm new to The Chocolate Life, and am a new chocolatier in West Michigan. I am sure some of you will be going to the trade show in Chicago next week. I wanted to know what you are anticipating to see/learn? I am especially excited to find creative packaging. I am also hoping to find a supplier who carries direct trade couverture.I'll be taking a few seminars on Monday and Tuesday, thought it would be fun to get to know some of you if you will be there as well?I was also wondering if there would be any interest to get a group together to meet, socialize, share ideas and networking? Thanks!
updated by @Ashley2: 04/16/15 18:57:33

Healthy Chocolate

Posted in: Self Promotion / Spam

This discussion has been closed and the link removed because the link is to an MLM company/product.

Healthy Chocolate

Posted in: Self Promotion / Spam

Yep I could certainly use a nap.From your original post I expected the site to discuss some health aspects of chocolate but was disappointed that it was more of an advertisement to drive traffic to a distributor's site of this chocolate. I flipped through several pages of the site and did not find discussion about chocolate rather fou d that chocolate was the medium for delivering other healthful ingredients.To be honest I got a big kick out of Brad's reply. Sarcasm or no it made me smile.There is plenty to share about chocolate on here. For example here is a link about some specific health benefits of cacao (chocolate) http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx There is a classifieds section for advertising.Beyond that this website is a treasure filled with information on the tricky treat we love. Chocolate.

Healthy Chocolate

Posted in: Self Promotion / Spam

Wow. How sarcastic. Someone needs a nap or something.

Healthy Chocolate

Posted in: Self Promotion / Spam

I need some too!I checked out their website and was dissapointed. Their super truffle is turbo charged with cod oil. Granted its processed in their careful manner but as far as relevance to the health benefits of the chocolate they didn't go into it. Their chocolate seems to be a plain Jane chocolate from Italy. (Plain Jane because it has vanilla extract.)I'll pass on their chocolate but Brad if your chocolate will walk my dog and paint my fence ill start driving to your shops tonight.

Healthy Chocolate

Posted in: Self Promotion / Spam

...and heal bones, increase sex drive, promote fertility, paint your fence, wash your clothes, walk your dog, and even pick winning lottery numbers for you!

WOW WOW WOW

i GOTTA GET ME SOME!!!

Healthy Chocolate

Posted in: Self Promotion / Spam

I have made the most amazing discovery. Chocolate that can heal. There is chocolate that can help you lose weight, relive stress, and much more. Check it out at [ Editor note: link removed because it promotes a MLM product, company, service. ]

updated by @Carolyn Wright: 04/09/15 07:25:47

Chocovision X3210 Tempering without Seed chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Larry, Ben & Russ, I have had good results with adding chocolate from my Stone grinder at around 110 F, then setting the machine down to 82F, then setting temp up to 90 F for a finished temper. Great results so far...

Chocovision X3210 Tempering without Seed chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I use the rev delta and have yet to seed my chocolate. I use the temper 2 setting (brings the chocolate down to 85 and then ramps back to 88.7). Pretty much perfect every time. Have you tried a batch without seeding? If so what were your results?

Chocovision X3210 Tempering without Seed chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi James. Larry's right. You don't necessarily have to use seed chocolate in the x3210 or Delta, but it does make things go a lot quicker. When I do test batches, I just melt to 108, cool to 82 or 83 and then warm to 89 or 90. I'll usually let it run at 89 or 90 for 10 minutes or so to make sure that it's all the same temperature. After that, I'll test and it's usually in temper at that point. If not, I'll just let it run for a few more minutes.