Forum Activity for @Corey Meyer

Bean to Bar

Posted in: Chocolate Education

Thank you Tom! I will contact him about it. I really appreciate the help.

Bean to Bar

Posted in: Chocolate Education

I believe Nick from Nick's Chocolate out of Brisbane took that course and I have tried his chocolate and it is pretty nice stuff, if that is any recommendation. You could try contacting him to see what he thought of the coursethrough his website. www.nickschocolate.com.au

Bean to Bar

Posted in: Chocolate Education

I know this has been covered before but I don't see anything recent. I am looking to get into bean to bar. I know Ecole Chocolat offers online classes. Does anyone know of an in-person class? If not, has anyone taken Ecole Chocolat course and how was it? Thank you!

updated by @Corey Meyer: 04/19/15 16:24:36

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

Larry,

Thank you so much for uncovering this for me. It is a great demonstration as to what information is on this website without asking questions. I didn't research well enough.

There is much to digest so at this stage I will just say "thank you" most sincerely.

Kind regards

Colin

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

Colin,

Here is a link to a previous discussion about custom molds. http://www.thechocolatelife.com/group/startupcentral/forum/topics/custom-chocolate-molds

Polycarbonate is the standard mold material because of the excellent results it provides. However custom polycarbonate molds are pricy and may be best suited to long run projects.

When well cared for, polycarbonate molds should last a very LONG time. There are many previous discussions about how to care for them. (washing temp, soap to use or not use, whether or not to use distilled water, polishing them...) The list goes on and on. http://www.thechocolatelife.com/forum/topics/cleaning-polycarbonate-molds?commentId=1978963%3AComment%3A23380

A tempering machine would certainly increase your volume and ease although it is not required. You could simply temper on a slab, & fill the mold from a bowl.

Also be sure to search the forum for discussions about mold temperatures, temperatures for crystallization, and so forth. There are a lot of useful discussions on that as well. i.e http://www.thechocolatelife.com/forum/topics/dealing-with-mold-release?commentId=1978963%3AComment%3A38835

I hope this helps.

Larry

Chocolate Molds

Posted in: Tech Help, Tips, Tricks, Techniques

All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by use of molding. But this is virgin territory to me!

I'm OK with tempering etc. But as regards the molds I know little.

Are polycarbonate molds the ones to use? And how do I get molds made? How many items (about an inch across) would I get from a sheet of molds? I am thinking that I'd need to make around say, 1,000 pieces a week (that may be inaccurate but at least it's a number). Do molds have a "life"? How many times can the be used?

Any idea as to prices? I would need to have these molds created for me.

I think that the molds could be emptied and reused in about an hour after the chocolate has set. Sounds right?

Finally, I shall need a tempering machine and a depositor (I guess...) I am thinking that FBM would be the way to go?

ANY advice would be so welcome.

Thanks!

Colin

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

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I know it well, i've spent a great deal of time there. But, for those who haven't, perhaps you could describe the differences in your cocoa (ie hispanola or sanchez), and if hispanola - what the fermentation looks like and what the flavor profile of the beans that result from them look like?

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

The farm is located in the Dominican Republic , San Francisco de macoris. I'm currently in the country I will try take pictures of the area and upload it here along with more detailed information .

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

Emilio -

I have to agree that the first step is to let people know where your farm is located and some information about the beans (variety, fermentation, grade), and the quantities you have to ship. Without that information it's almost impossible to know where to start.

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I would be interested if I could get some origin info and some pricing

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

I might have some interest, it really depends on your location

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

You may want to start by indicating where your beans are from, what type they are (hispanola or sanchez - it may not be obvious to everyone), the quantities you've got available, etc...

How to get venues for my organic cocoa farm

Posted in: Tech Help, Tips, Tricks, Techniques

How can I export my organic cacao to any interested .
updated by @Emilio Perez: 04/11/25 09:27:36

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel -

Funny, I was just thinking about this over the weekend.

There are some inexpensive (under$1k) glycol recirculating chillers used in the beer world to cool the lines that go from the kegs to the taps. If you built a chocolate cooling slab (like this one: http://www.dr.ca/chocolate-cooling-slab.html ) and filled that with glycol, and then pumped the glycol from the chiller through a pipe - like a radiant heated floor - then you would not have to freeze the slab, and the glycol chiller would take it down to 55 or whatever temp you set. Total cost could be under $2k depending on the size of the table. Size gets to be the real issue here, and that's dependent on batch size.

:: Clay

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

Daniel, just browsing through the old forum posts and I saw this. Hallot Parson, who is on here on The Chocolate Life, built a cooling cabinet for use at his company Escazu Chocolate. I know if he didn't post a picture, he at least posted information on how he built it ( I believe it was made with a speed rack, a freestanding a/c unit and sort sort of metal to make the cabinet walls). Try looking for him and browse through his discussions. There are many home built equipment ideas on this site which I love, I don't think most people on this site have tons of extra cash to blow on equipment. Good luck!

Cooling Tables? Are there other options?

Posted in: Tech Help, Tips, Tricks, Techniques

I am beginning to find myself making large batches of caramel slabs -- about 50 pounds a day. To accomplish this I make about several small batches that will fit into the frames that I have. It is time for me to invest in some bigger equipment. I feel as though I could benefit from a cooling table. They are pretty expensive though. I am wondering if there are any cheaper alternatives ( $2k or less) that would allow me to cool a big batch of caramel?

updated by @Daniel Herskovic: 04/11/25 09:27:36

Marking the Passing of an Inspiration: Mott Green

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

I recently found this 30 minute piece about Mott and the Grenada chocolate factory and thought it worth sharing:

Making Chocolate in Grenada | EX-PATS™ Ep. 8 Full | Reserve Channel

Marking the Passing of an Inspiration: Mott Green

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

My brother and I had the pleasure of knowing Mott from the day he decided to produce Tree-to-Bar chocolate.

He bought his first machinery from us and it was evident in our initial meetings that he was laser focused and hell-bent on making this project happen.

At Union Confectionery Machinery we are exposed to chocolate from every corner of the world and I have made a practice of offering my most interesting client's bars when I hold chocolate tastings and chocolate lectures. Inevitably it is Grenada Chocolate that wins the Best Bar Award when we go to vote at the end of each session.

May we all hold dear the memories of Mott and the values he lived by throughout his lifetime - sincerity, sustainability and simplicity. He was a treasure in the industry and a gift to humanity.

Marking the Passing of an Inspiration: Mott Green

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

The last time we saw Mott he was in New York and gave us a fresh cacao bean from one of his Grenada-grown pods and encouraged us to plant it - we had no idea our favorite tropical plant could grow in New York City! H ere's a photo entitled "A Cacao Tree Grows in Brooklyn" - it's a touching daily reminder of the meaningful and inspiring life that Mott led.

Marking the Passing of an Inspiration: Mott Green

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

If you have 30 minutes to spare, perhaps this clip of Mott Green will inspire you. This was broadcasted on the BBC today http://www.bbc.co.uk/programmes/b02x5j69 It's worth the listen. Cheers.

Marking the Passing of an Inspiration: Mott Green

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

From what I have read he was a very special person clearly defined in the book of life, a winner. He got it.

Unfortunately, I did not have a chance to meet him and I wish I had. I am sorry to hear of his passing and may he find the same amount of happiness he was experiencing in Grenada in another life.

Our condolences.

Jeffray D. Gardner

Marsatta

Marking the Passing of an Inspiration: Mott Green

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

A nice bit about Mott in the New York Times this morning.

http://www.nytimes.com/2013/06/10/business/mott-green-47-dies-founded-grenada-chocolate.html?pagewanted=all&_r=0

Marking the Passing of an Inspiration: Mott Green

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

I just found out about Mott's passing tonight and am very very saddened by this news. Mott is a very dear man doing the Great Work, making astounding chocolate and truly supporting real sustainability. I only me Mott the one time at the NW Chocolate festival but communicated with him many times. His work with the Tres Hombres was/is a great adventure. I send my condolences to all his friends, family and community and all the people on Grenada who worked with him. I will continue to support his work. Thanks Clay for posting updates on the further adventures on Grenada Chocolate - I hope that it continues.

Marking the Passing of an Inspiration: Mott Green

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

I went to his presentation last year at the Northwest Chocolate Festival in Seattle, where he talked about the formation and ongoing state of the Granada Chocolate Company. It was impressive, and I am very sorry to hear of his passing. He made important and lasting contributions that bettered the lives of many, and he will be remembered for this.

Marking the Passing of an Inspiration: Mott Green

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

Clay,

Sorry for the loss of your friend, he sounds like an amazing guy.

Marking the Passing of an Inspiration: Mott Green

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

I was very sad to learn about Mott passing. I really liked his bars and would see him at the different shows. he had such passion and was proud of what he produced. i didn't know him well but he will be missed greatly.His bars were my repeat bars and could eat again and again and the people who i have shared it with also liked his bars.

I went out today to buy the Nib-A-Licious bar and will be thinking of this wonderful company and him while I eating this bar later on.

Marking the Passing of an Inspiration: Mott Green

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

The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.

Apparently, he working outside in the rain on something electrical and the unexpected happened.

It is easy to underestimate what Mott did for the cocoa economy of Grenada and for chocolate-lovers worldwide.

I had the great good fortune to call Mott a friend and I was also fortunate to be able to partake of his hospitality during a visit to Grenada in early 2010. It was during that trip, which involved meeting with members of the Grenada Cocoa Association and members of the Grenadian Agriculture Ministry that I got a real understanding of the transformation Mott was able to achieve on the island, some of the hurdles he overcame to achieve, and the work still to be done.

When I think about putting your money where your mouth is, and walking the walk when it comes to ethical and sustainable sourcing of cacao, Mott is one of a few at the very top of my list.

Yes, he could be a little intense and focused, but that was a part of his charm because you knew it was real, not forced or made up. I remember his simple quarters within the Grenada Chocolate Company factory, but also the exquisite meal he cooked. Freshly-caught fish, perfectly grilled, with a salad of greens from the garden. Nothing forced or contrived, just simple and honest.

Just like Mott.

The factory itself is a gem, and the radical improvement in the chocolate being produced over the past five years is nothing short of astonishing. What the Grenada Chocolate Company has done - and will continue to do, no doubt encouraged and supported by me and hundreds and thousands of others around the world - is proof that it can be done. You can treat the land and the farmers well and have a good business that makes good honest chocolate.

As I learn more about what's going to happen down in Grenada I will let people know. In the meantime if you have a photo or anecdote or idea, this is one place to gather them and share them with his friends, his family, and the world.

updated by @Clay Gordon: 12/13/24 12:16:07

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

All our centers are fondant, so I can't really speak to how it would do for ganache.

With the fondant, we just use the caramel cutter to score the fondant and caramel, then cut it with a long chef's knife.

A guitar cutter is on my short list of equipment to buy though. I dream of how much time could be save with a guitar.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

You can just as easily use a pairing knife and a ruler. A little bit of practice and you,ll be able to get at least 100 square in 20 cuts. Total investment $ 5

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Hi Larry

Do you use your caramel cutter for ganache slabs? I'm just starting up a little chocolate business myself and if possible would prefer to not shell out thousands on a guitar cutter if I can just use a caramel cutter.

Cheers

Lisa

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Thanks, appreciate your honest reply.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Chocolate has been a family tradition for years and years, but we started selling last October.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

I am kinda new in this industry, hence would like to start from couverture.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Do you want to start from couverture or from beans?

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Hi Larry,

Thanks for the valuable info. I will buy the book and am sure it will be helpful. When did you start your chocolate business?

TheChocolateman

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

We are still a very young company, but have been able to get going with a usedHilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability to produce more volume.

Short list of equipment

- Book by P. GrewelingChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - It's fantastic and will really help. The latest edition has info on setting upa chocolate shop.

Tempering Machine (Many will say this is optional, but make your life easier & spring for it.)

Depending on if you'll do Ganache, Cream Fondant, Caramels... you'll need different pots, kettles. You'll be the best judge here.

Dipping Forks

Molds as you suggested.

We have used a Square& iPhoneto process credit/debit cards. It works fine.

Discovering that caramel will not stick to buttered parchment paper was a fantastic discovery for us.

a good thermometer or two

refrigerator

fire extinguisher

panning equipment is optional.

Display cases - Refrigeration may be needed

?? Humidity Controlled Display Cases??

a caramel cutter (rolling pin style) is useful, but you can get by with a knife & ruler.

assorted bowls, measuring spoons, cups, scale...

wax paper

Please forgive the disjointed list. Just to re-emphasis the book I listed above has been a great help to me and many others.

Thanks!

Larry

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Hi to everyone in this forum,

Can someone tell me what kind of equipment, utensils, accessories etc, I would require to start a small chocolate making business ?. As far as i understand, I will need molds, tempering machine. Please suggest.

updated by @TheChocolateMan: 04/10/15 09:43:53

Please help Glassine cups

Posted in: Classifieds ARCHIVE

Thanks! I don't see any pricing, do you happen to know about what they run on average for standard cups?

Please help Glassine cups

Posted in: Classifieds ARCHIVE

Krista, Glerup-Revere has a decent selection of cups available, they're located in Seattle but ship anywhere. glerup.com

Please help Glassine cups

Posted in: Classifieds ARCHIVE

Krista:

I have had great experience with Qualita Paper in California.

Here's the main catalog page . If you scroll down you can see that they offer the cups in a wide variety of sizes, shapes, colors, materials (including foil), and patterns.

Here's the link to the page with the plain brown cups .

Please help Glassine cups

Posted in: Classifieds ARCHIVE

Hi,Where do you all purchase glassine cups? I have been getting some from papermart but lately the quality has been awful. I would like to find some that are heavier dark brown tightly pleated.
updated by @Krista2: 04/07/25 13:00:14

To temper or not to temper

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Clay. The information I received was FAR more than I might have hoped for. And much of the material that you gave me links to took me in other directions that have had me pondering.

The BIG one was "temper or not" and there was enough information to send me back to "untempered" and "experiment more".

Your illustration of the FBM install is graphic! Can't imagine doing one with no experience. Although the FBM people are fantastic supporting with videos and the like!

Thanks again

Colin