Forum Activity for @Ben Rasmussen

Cracking cocoa beans using a Brazilian coffee sheller

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

I'll add it to my list of projects!

Cracking cocoa beans using a Brazilian coffee sheller

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

Maybe. I am not convinced. Go for it. Make one and let us know.

There is also the potential to embed small pieces of concrete in the bean that you won't be able to remove via winnowing. That may just be a matter of the type of concrete used - perhaps you could use some sort of resin binder.

Cracking cocoa beans using a Brazilian coffee sheller

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

Definitely, but I think that should be controllable by raising or lowering the middle/turning part to increase or decrease the cracking gap. If the gap was set correctly, the beans should just crack and drop.

I'm interested in it because I think the shearing action would help to reduce one of my current headaches, which is nibs holding on to the shell that have to be screened out after winnowing.

Cracking cocoa beans using a Brazilian coffee sheller

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

Ben:

I am familiar with this project and have, in fact, tried to contact the Full Belly Project about them. My concern is that roasted cocoa beans are a lot more delicate than peanuts (what cracking cocoa beans is closer to is removing the reddish paper shell that sticks to the nut, not the outer shell) and that it would be difficult to gently crack the cocoa without breaking them into very small bits - which is exactly what we're trying to avoid.

:: Clay

Cracking cocoa beans using a Brazilian coffee sheller

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

I tried googling around for more info on these and came across the universal nut sheller. It was originally designed to give people who subsist on peanuts a better way to crack them. Looks pretty easy to build (especially the 2nd revised version at the end of the 'redesigned' video) and could be motorized to really chew through some beans. What do you think?

Original designers:

http://www.thefullbellyproject.org/Products/UniversalNutSheller.aspx

Instructable:

http://www.instructables.com/id/Universal-Nut-Sheller/

Redesigned Universal Nut Sheller

Redesigned Universal Nut Sheller

Cracking cocoa beans using a Brazilian coffee sheller

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

Hmmmm..... Interesting concept....

Cracking cocoa beans using a Brazilian coffee sheller

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

Deborah -

The grid is on the bottom - the output side of the grinding mechanism. My guess is that it's necessary to remove the grid to allow unimpeded flow of the cracked beans. If you don't mind a mess (or can shroud it otherwise - this is a short test), you might be able get away with not using the bottom cover.

Worse comes to worse let me know and I will see about getting a replacement for you.

: Clay

Cracking cocoa beans using a Brazilian coffee sheller

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

John did tweek the Champion by cutting out a grid . If no one else gets to it first, I have both a Crankandstein and a Champion and can try the comparison this weekend.

Cracking cocoa beans using a Brazilian coffee sheller

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

On a related note, John Nanci over at Chocolate Alchemy has finally published a photo for his new winnower - the Aether - that uses a Champion juicer as a bean cracker. I don't have a juicer at the moment, so I was wondering is there are any ChocolateLife members who do have one - and who also have a Crankandstein - who'd like to experiment with using their Champion to crack roasted cocoa beans and compare the difference in the cracking efficiency between the two with us.

In particular, I am interested in knowing about the consistency in sizing and the percentage of very large pieces with shell still attached.

Cracking cocoa beans using a Brazilian coffee sheller

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

A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.

One of the things that makes this device interesting (apart from the fact that it should be inexpensive) is that the gap is adjustable. If so, this could address one of the issues that many people have with the Crankandstein, which is that because the gap is fixed (and narrow) it results in over-cracking the beans and a lot of small particles and dust.

Here are some pictures of the unit:

I am asking any member of TheChocolateLife in Brazil if

a) they know anything about these coffee shellers
b) can try them out on roasted beans and let us know how they work (photos, please!)
c) let us know how much they cost
d) be willing to help (translate) to see if it's worth trying to bring them here to the US.

Thanks,
:: Clay

updated by @Clay Gordon: 12/13/24 12:15:15

Chocolate and water do mix

Posted in: Opinion

The article is indeed misleading. Sounds like they are using water as a selling point to portrait a unique product. Thank you for the in depth reply Clay.

Also Brad, I've included water a few times to broken ganaches earlier in my career. It was the best way to fix them by gradually adding and whisking. Works well.

Cheers,

O

Chocolate and water do mix

Posted in: Opinion

I'd like to add something here too. There is a fallacy about a simple drop of water being added to chocolate to cause it to sieze. This is not necessarily the case - although it's a good scare tactic for beginners! If done properly, water can be added to properly tempered chocolate in order to speed the thickening process for working with. When one really thinks about it, chocolate is by nature very hygroscopic - it readily absorbes moisture from its environment.

It's common for chocolate to equalize somewhat to the relative humidity of the area in which it's being stored/used. This is why it's hard to work with chocolate in humid climates, and areas like Belgium and here in Alberta are great for working with chocolate as it's very dry both in Belgium and here.

Try it sometime: take a couple of lbs of tempered chocolate, and carefully pour a couple of teaspoons of water into it while stirring vigorously. It'll thicken very quickly, but still temper just fine.

Cheers.

Brad

Chocolate and water do mix

Posted in: Opinion

Water-based ganaches are nothing new - I have personally known about them (and have made them) for at least six or seven years. I have also known people who have been making them for a lot longer (it's where I learned about them). So Damian Allsop is not at the vanguard of anything - he's just doing a good job of PR in a market that is unaware of the history of this area.

Cream has a flavor, and while fats do a good job of transporting flavor, the flavor of the cream (and other dairy) will mask other flavorings in the ganache. The fat in the dairy helps with emulsification, so it requires more work to create a stable emulsion with just water. Immersion blenders are just the trick here - doing it by hand is not the way to go.

One thing the article got wrong was the idea of a chocolate and water shell. There is no reason to do this and, technically, it won't work. Another thing the article confuses is conflating ganaches with mousses. There's no reason to add egg to a ganache. Most knowledgeable people will know that, but people with less experience might try to figure out how to add eggs to a ganache.

Another thing to consider is the solvent used to extract flavoring.

Take a cinnamon stick, for example. You'll get different flavor components with water, oil, and alcohol extractions that can deliver a far more expressive version of cinnamon than any one (and water is the one on the tongue). If I were working on a new cinnamon-scented water-based ganache I would look to blend my own extract of cinnamon from a variety of solvents. This technique can be applied to any number of herbs and spices.

Chocolate and water do mix

Posted in: Opinion

awesome Clay thank you.What do you think of this product? Seems to me like more of a chocolate dish to be served in restaurants. But why would the taste be stronger with water rather than with cream or any other product?

Chocolate and water do mix

Posted in: Opinion

Omar - the link was broken so I fixed it and rearranged the post so that something showed up in the description on the front page.

Chocolate and water do mix

Posted in: Opinion

Anyone tried this before?

Water-based chocolates create 'far superior' flavors

Love to hear your comments, gang.

updated by @Omar Forastero: 04/21/15 00:17:26

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Because white chocolate has the lowest working temperature, your transfers are having a hard time "transferring" . So it is very important you get them on to the top of your creations immediately. Also try storing your transfers at a few different temperatures until you find the best result. Could be your transfers are too cool or even too warm to work the best. I think it is just an equation of tweaking your method, but again, most important is to remember white chocolate is already cooler working temp so will be most difficult to melt those transfers off the plastic onto your surface.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Yeah, I agree, especially the dipping as least favorite part.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Well, it's possible. I don't do that style of chocolates, so I can't offer much. I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may just have to dip and get the transfer on as soon as you set it down, and leave them on overnight. I just feel this method is too time consuming, and dipping is my least favorite part anyway.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

I'm actually not using molds, but dipping and then placing the individual sheets on top. I wonder if the molds hold in enough residual heat to make the transfer, while there's just not enough heat hanging around to work on the dipped pieces.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Never had any problems with white chocolate and transfers. I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard.

These two are the usual ones I make, and never had a flop.

How long do you leave them before unmolding? It helps if you can leave them overnight, even though I have rushed them and they still worked.

Transfers on White Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate.

Any thoughts? Thanks!!

Craig

updated by @Craig Boreth: 04/11/25 09:27:36

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Antinino:

Take a look at the company Grand-Place. In another forum one of their people mentioned that they had developed a compound that is very difficult to tell from regular chocolate. As the company also operates out of Vietnam (they are headquartered in Belgium) cost and temperature concerns are important to them.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Don't buy American compound coating, buy product made in Europe. That is a generalization but mostly a rule now. Qzina sells a huge variety of coatings, made in Italy, France, Singapore, Belgium, etc. We have trans fat free, fractionated, non hydrogenated, high cocoa, low cocoa, all kinds. But none are as good as the real thing. Melting point is not the reason people use compound, as depending on the fat used, the melting point could be higher or lower than pure chocolate. Mostly it is easy of processing, but don't be fooled, some compounds require very precise working conditions. I suggest you learn to work with both real chocolate and find good compounds. Even the best chefs have applications for both. Whatever you do stay away from any product that has "partially" hydrogenated oil, this is the deadly trans fat heavy coating. Anyway, Qzina has some great options if interested call Qzina nearest you.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

HI Darlene,

the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar, organic beans.organic milk powder etc) YES.

I will keep posted on it. i have a huge challenge in front of me, but don't we all have one?

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

The melt down and flavor release properties of cocoa butter are unique. Changing to other fats in compound coatingschange the melting profile, and how it will taste. There are tempering coatings that are an improvement, cost more than those not needing temper, but cheaper than cocoa butter.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Darlene,What is "your dream"? Starting a candy business? opening a chocolate shop?I am sorry I disappointed you.... I Did not intend to dash your passion BUT let's continue the discussion. What compound coating are you using and how much LESS is it per pound than REAL chocolate? Is it really worth a compromised quality to save a few dollars? You also mentioned working with chocolate and needing more equipment.... Not so Darlene. You can produce a boat load of amazing product with the Tools in your kitchen!!! HONESTIf you are starting a business you can adopt 2 of the following 3 principles: price, quality service BUT you can't provide all three and stay in business.... If price and service are your concerns then of course.Quality will be less than gourmet... IF you desire quality and service you have to step up to real chocolateand learn how to work with it (it's not that difficult) really YOU CAN DO IT We know you can

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

When you perfect it, may I be the first to taste..? I am getting my coating from Italy but have tried several about 15 am still not happy.

I know the real thing is the way to go, and the darker the better for me.

Thank You for you information.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you so very much for helping me ... I was down hearted by the first two answers---because I "have a dream" one not from my flesh, but a real dream! I have to start with what I can afford..I will not let the dream die! Your answer gives me hope...I am very gateful that you took the time to explain in detail. Now I can gofrom your advise. I have Barry Callebaut and am working with it but I do not have the materials to melt it correctly.

Thank You for the encouragement.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

HI Clay,I liked a lot your answer, i mentioned the lobster just for a bit of humor, no mean in my words to offend anyone's work!I'm working on developing a kinda of compound with a north european company.Our business is in South Africa and here not every one can afford real chocolate. Our goal is to create a compound chocolate that is higher quality/less sugar (organic as much is possible) and still affordable to most people.So as you can see, i'm also trying to get the best out of a shrimp!

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

There is no real fundamental reason why a dark compound coating should not have a strong chocolate flavor.

Coating is usually used for a technical reason (the higher melt point) or because of price considerations (it's cheaper) or both.

From one of your other questions I am going to infer that the higher melt point of compound is a main reason you're using it.

If you're using a dark coating then the simple answer is to buy a better coating. There are some that are very difficult to tell apart from bulk chocolates.

If you're using white or colored compound the answer is to add very small amounts of a very good chocolate essential oil flavoring. If you do that it's very important to make sure the coating is at a high enough temperature (100F at least) and do a very good job of incorporating the flavoring oil. If you don't it can leave streaks and deliver uneven flavor.

You can also use the chocolate flavoring oil in the dark compound if you are having trouble locating a better tasting dark compound.

However, Lynn and Antonino are essentially correct: the chocolate flavor will probably not be as "good" as if you used real chocolate because the oil is likely to be one-noted. However, the chocolate flavor will be more intense.

Not all of us live in places or cater to markets that can afford to use expensive or real chocolate. While there is no way to turn a shrimp into lobster, we can work as hard as we can to make the shrimp the best it can possibly be.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Hi yes, there is a way... just stop buying it

Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry but no. If you love chocolate enough to be a mmber of thi site...... forget the coating stuff and stay true to your tastebuds. There's nothing like the real deal. right?

Using Coating

Posted in: Tech Help, Tips, Tricks, Techniques

Dumb ? for chocolate users, but I need some input, Please.

Is there a way I can change the taste of coating to taste more like chocolate? Thank You

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

Elsinghurst chocolate melter

Posted in: Opinion

Brad.

If you are looking at an Elsinghorst melter, it probably isn't new. The last of those were made 15 or so years ago. But they tended to be workhorses and are very reliable.

Hope that helps!

brian

Elsinghurst chocolate melter

Posted in: Opinion

Hi,

We are interested in purchasing a new chocolate melter for our shop. Does anybody have any experience with the Elsinghurst melter? We are considering the 500lb.

I would appreciate any comments or recommendations.

updated by @Brad Weimer: 04/18/15 23:00:50

Guitar

Posted in: Tech Help, Tips, Tricks, Techniques

Does anybody know how or where to find a guitar that is NSF or ANSI or any certification for that matter?

Many thanks.

Maya

updated by @Maya Schoop-Rutten: 04/11/25 09:27:36

Cost of couverture in Australia

Posted in: Tasting Notes

Sounds like importer is charging too much. Or duty in Australia is really high. I would shop around or even contact Callebaut direct for an expanded list of sellers. They may even sell you direct or sell you product from their factory in Singapore which may be duty free. Callebaut cost in USA is around $5.50 US per KG if you buy 2000 lbs direct from them. You can't make money at this AU prices for sure.

Cost of couverture in Australia

Posted in: Tasting Notes

If you are using a lot or can buy more in bulk it is work talking to the guys who are supplying you and getting them to knock it back. Or go further up the chain to their supplier and get if from them if you are purchasing a lot - that is what one of my friends did.

That price though $18 per kg is a pretty good price in this country though.

Cost of couverture in Australia

Posted in: Tasting Notes

Hi

We operate a medium sized chocolate business in a tourist town in the very south of Western Australia. We have been trading for nearly two years and have enjoyed the challenge. Despite good turnover it'sa struggle to get a return on the investment.

A major factor is the cost of couverture in Australia.A 10kg bag of Callebaut willcost around $180 inAustralia whereaswe understandin the UK it would be about fifty five pounds and in the US around eightydollars(US).

So why is it more thantwice the price in Oz? Could it be that onlyonecompany has the import rights?Has anyone managed to get a better deal on other brands?

Chris

updated by @Chris Grain: 04/10/15 18:11:03

Panning machine.

Posted in: Opinion

The one made by Selmi is really nice - Tomric Plastics handles it.

Panning machine.

Posted in: Opinion

Hi everyone! Any ideas on which panning/dragee machine is a good one? Dont need a huge one, 20 kg is fine. Looking at union standard, ribbed with ambient blower, or the decobassina, chef rubber has them. This one has a gas flame underneath so you can caramlise the nuts in it. Not real sure on the quality of this one. Will be buying both unseen so dont want a disater on my hands. Thanks all!
updated by @andy abramowich: 04/17/15 05:26:22