Buying panning machine
Posted in: Tasting Notes
Hi Peter,You are like walking talking library.I will keep you in touch when I starte making them.Thank you very much for your help.Ismae
Forum Activity for @Chocotenango
Posted in: Tasting Notes
Hi Peter,You are like walking talking library.I will keep you in touch when I starte making them.Thank you very much for your help.Ismae
Buying panning machine
Posted in: Tasting Notes
If the temperature is 68F and humidity at 60%RH dew point will be 53F,
same temperature and 70%RH dew point at 57.5F and at 75%RH dew point at 59F.
If product surface temperature will be below dew point you will get condesation on the product and resulting problems with bloom and bacteria.
That means that if you blow a very cold air (like from portable air conditioner) into the pan which will slowly cool down the product surface to 50-52F and take that product out into hot and humid room you will get in trouble.
Buying panning machine
Posted in: Tasting Notes
What polish and varnish agents are you going to use?
Do you have a specification frm supplier for the application conditions?
I would guess that it would be extremely hard to use polish and varnish at these conditions effectively. This is based on products that I know of and my enginering knowledge.
I would suggest roasting your almondsto almost scorched level before giving them a chocolate cover. Makes fantastic product.
Buying panning machine
Posted in: Tasting Notes
Hi Peter,I live in DC is very humid.Humidity in kitchen average between 60 to 75%.I will be panning Carmel, Almond & dry blueberry.Thanks,Ismael
Buying panning machine
Posted in: Tasting Notes
Online converter says that 68F is 20C.
Do you know what is the humidity level?
From these two I calculate for you what is the minumum teperature of air that you can blow onto the product to avoid condensation.
You will probablyneed that room colder anyway for polish and varnish application and drying. We find that anything above 64F and 50%RH results in product sticking together when drying resulting in kiss marks.
This depends on product you use.
Buying panning machine
Posted in: Tasting Notes
Hi Peter,You have been very helpful. I really appreciate.If the room is little be warmer than 68F the fan won't work.Thank you.Ismael
Buying panning machine
Posted in: Tasting Notes
If you just starting dont spend any large amounts of money on the set up. Get a small pan like in my link or one offered by Justin above (even cheaper).
To make good or very good panned product consistently you will need controlled environment (pretty much applies to all chocolate production). Because making it on a small scale is very time and labour consuming process failed batches are very costly.
Simplest way to achieve controlled environment is by using air conditioned room. I'm not sure what temperatures are like in Washington throughout the year or what manufacturing set up you have so it's a bit difficult to offer specific advice.
In general if you have a room with big domestic reverse cycle air conditioner that will allow you to hold temerature between 16C and 18C you will be OK for starting (make sure your liquid chocolate tanks are outside this room), you will need to keep humidity around 50-60%RH (add a heater in the room to drop or splash some water to increase).
From home improvement store buy an exhaust fan, something like this:
http://www.justventilation.com.au/categories/Inline-Duct-Fans/
and suitable flexible duct.
Fix it so you can blow air into the pan (make sure your electrical work is done to local regs).
In this way you have cool air going into the pan at right temperature.
Pan your centres (slowly or even slower), smooth them.
Put them in a tub and keep in this room overnight.
Next daypolish, varnish and rest on trays in the same room.
This should work just fine while you learn how to get what you want.
Portable air conditioner is not a good idea.
It will blow into the pan air that is too cold so if you take it out you may get condensation on product surface which kills it.
You will need to control the conditions in the room anyway.
Beware that panning is a noisy work as well.
Buying panning machine
Posted in: Tasting Notes
HiPeter,Im just starting I really have no idea how many batches I will do every day.Have you used portable air conditioner?Thanks for helpIsmael
Buying panning machine
Posted in: Tasting Notes
It's a little difficult to offer advice without knowing exactly what you are planning to do.
I mean on what scale?
Is this two or three or more than ten batches a day?
If you are going to just make a couple of batches I would just consider running the whole process in a well air conditioned room with a fan blowing air into the pan.
If you can keep the room around 18C you should be OK for small scale production, having some source of heat in the room working at the same time as air con will help to keep relative humidity below 60%RH.
You can use the same room for resting product between process steps. You pan a few batchesone day, let it rest till the next day to crystalize all chocolate, than polish and varnish these batches.
If you are thinking about making it on a larger scale (many smaller batches a day) or you are looking for a very fine finish you may need to invest into air handling system that would keep your room conditions correct and supply dry cold air (40-50%RH and 15C-16C) into your pan. Your supplier of polish and varnish should be able to give you exact requirements.
Buying panning machine
Posted in: Tasting Notes
I don't know if your interested but i have a panning machine for sale. Im asking $750. It has variable speeds and works great. Text me if your interested and ill send you some videos of the machine.
Justin
239-980-9753
Buying panning machine
Posted in: Tasting Notes
Hi Peter.
any ideas for the cooling system?
Thanks
Ismael
Buying panning machine
Posted in: Tasting Notes
I think these pans on offer at Union Machinery are much too large for what you need.
A quick google search found this:
http://www.bid-on-equipment.com/Item/194510~16%22+Stainless+Steel+Rotating+Pan+.htm
Possibly much more suitable sizewise and about half the price.
Buying panning machine
Posted in: Tasting Notes
Hi all.I'm thinking of buying panning machine to panning nuts & dry fruits.bath size 20 to 40 lbs.Selmi is just too expensive for me.I'm looking at Union Machinery and on the web they are so many.I would like to ask if anyone of you like one brand over the other?What I should look for before buying?I appreciate any advise.Thank youIsmael
updated by @Ismael Neggaz: 04/10/15 11:38:41
How to Value a Chocolate Business
Posted in: Uncategorized
I will be selling my small chocolate business, but I am unsure how to value it. I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to serve as a good guide.
For equipment, packaging and fixtures, do I use the replacement cost? Or what I would be able to make if I had to liquidate? Seems like there should be value in coming into a business with stock and inventory in place.
Anyone been through this and have some pointers? One of my employees wants to buy the business; if that doesn't work, I have at least one other interested buyer. Right now I'm trying to get all my paperwork in order to present to a potential buyer, but obviously I also need a price.
Mickey Miller
updated by @Mickey Miller: 04/10/15 14:21:52
Extruder for Sale: 1-1/2" with knife cutter.
Posted in: Geek Gear - Cool Tools (Read-Only)
Don -
This belongs in the Classifieds section. Please repost.
:: Clay
Extruder for Sale: 1-1/2" with knife cutter.
Posted in: Geek Gear - Cool Tools (Read-Only)
Warner extruder with 1-1/2 opening and auto knife cutter. Good for batch production on a variety of centers.
Variable speed knife cutter to adjust size of portion.
$650.00 OBO +Creating $55.00 extra or pick up in Texas.
updated by @Don Bankler: 12/13/24 12:15:15
Iso: chocolate dipping set &cocoa butter for candy bars
Posted in: Classifieds ARCHIVE
Courtney -
Discussions like this really belong in the Classifieds section and it's ALWAYS a good idea to let people know where you are located in a post like this. If you're outside the US (you're not, you're in Maryland) then the recommendations would not be useful to you.
You can get chocolate dipping sets online through Chocovision . They're not terribly expensive but if you contact Chocovision and speak to Ian and let him know the charitable nature of the work you're doing (and that you are a ChocolateLife member), he may be able to help you on the price.
How much cocoa butter do you need? In NYC David Rosen Bakery Supply sells Blommer undeodorized butter in 35lb tubs at a good price. I've bought over a ton of this over the years so I must think it's pretty good (it is). Call Blommer at (215) 679-4472 and ask if there's someone closer to you that sells it.
:: Clay
Iso: chocolate dipping set &cocoa butter for candy bars
Posted in: Classifieds ARCHIVE
Hi I am looking for a chocolate dipping set and some cocoa butter to produce my own candy bars.thanks I am currently doing chocolate for cancer charity work and am in,desperate,need of these items.
updated by @Courtney montgomery: 04/07/25 13:00:14
Selmi One Question
Posted in: Tech Help, Tips, Tricks, Techniques
I have connected my new Selmi One tempering machine and was able to prewarm but when I push the stirring button the paddle runs for 10 seconds and the button turns red and the paddle stops.If I push the reset button the paddle can be turned on but will only run for 10 mor seconds before faulting again.Any ideas?
updated by @Paul Johnson: 04/11/25 09:27:36
What to use if there is no rich cream available
Posted in: Tasting Notes
I'd second this. Erika what types of fat are regularly available to you?
What to use if there is no rich cream available
Posted in: Tasting Notes
I would add butter for the additional fat.
What to use if there is no rich cream available
Posted in: Tasting Notes
I would not substitute all oil to replace cream. You will need to experiment with the proportions, but you can use canned coconut milk and some amount of coconut oil. Definitely do not use canola or olive oil. I've found that even the most mild olive oil has too strong a taste for ganaches/fillings and canola oil can leave an off-putting after taste.Andrea
What to use if there is no rich cream available
Posted in: Tasting Notes
Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams are 25-30% . Receipes often call for 35-38%. How can I make my ganache richer? Can I use oil (like canola, or olive oil)?Thanks
updated by @Erika Reich: 04/26/15 23:01:43
Chocolate Academy - Callebaut
Posted in: Chocolate Education
Has anyone taken the Chocolate Academy International Chocolate making class from Callebaut? I am trying to find classes here in Brazil to perfect my chocolate making abilities. Could anyone please give me any feedback about their experience with this class?
updated by @Christian Tyler: 04/10/15 09:43:34
Where to buy chocolate in Europa
Posted in: Tasting Notes
If you're looking at chocolate bars and stuff, then definitely check out www.chocolatedistrict.com
Where to buy chocolate in Europa
Posted in: Tasting Notes
Are you looking for chocolate or for cocoa? We have pretty good cocoa beans. Are you interested? if so, how much do you need?
Where to buy chocolate in Europa
Posted in: Tasting Notes
It is very expencive to buy chocolate in Denmark.
Idears are welcome 
Bjarne - living in the suburbn of Copenhagen.
updated by @Bjarne Bremholm: 04/10/15 10:28:28
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
Cottage laws in ny do not allow for production of chocolate. Why is beyond me as other states do allow it. I think it's rigged! It also doesn't allow for online sales, only online promotion.
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
You bring up a very good point. Unfortunately, New York's cottage laws specifically forbid internet sales. And oddly, they also specifically forbid chocolate!
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
I actually have no answers about selling online, but I do have a thought that has worked for me in my state. Check your cottage business laws. I am selling through farmer's markets and at vendor fairs, and I've established a solid reputation in just 18 mos. I've also had a few people ask me if they can invest in setting me up with a storefront.
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
Tet - this is a fairly standard business practice. It's called contract or white label manufacturing. In some instances the company puts your name on their products. In others you contract with them to make your products on their equipment. There is no employee/employer relationship required for this. In fact you would not want that, and neither would they.
Of course the devil is in the details. The company you contract with might not have the equipment to make every different confection you wish to offer. Or the amount of products you wish produced might not meet their minimum production requirements.
And of course you can't patent a confection, so if you have a really great confection that you invented, and it catches on, they'll probably steal the idea from you. Your attorney may be able to put together a non-disclosure/non-compete agreement that holds water. The value of those varies from State to State.
But it's a fairly typical arrangement, and worth looking into if you don't want to personally make the confections and you are pushing adequate volume. If your projected volume is low however, this is probably not the way to go.
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
Great, your advice is a start. I'm located in nyc but could also run it from a different state if that's easier. Seems like a lot involved and quite expensive to pull off. Thanks for the heads up though. Hopefully i can pull it off.Business idea: wondering if there's any chocolate companies that are willing or allowing you to produce your chocolates under their umbrella in their facilities, against a fee
You'd be an employee but would receive most of the profits of product sold. It's kind of a startup thing!
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
Tet - the licenses and permits you need will depend on exactly what you want to do, and where you want to do it. Each States has its own requirements. Here's my 2:
1) I'm happy to offer you my opinions, but these types of questions really need to be addressed to your lawyer. If you don't have one get one.You'll want one with experience in new business startups, preferably in the food sector.
2) In most states there are licensing/permit requirements for each stage and/or segment of what you're doing. For example you would need to create a corporate entity with your Sec of State. Then you would get a business license from your county and/or city. Additional permits would depend on whether you are a production facility only, or a retail facility, etc. It can be very difficult to navigate your city's bureaucracy. See #1.
3) If you rent space in a commercial kitchen, you'll save yourself most of the headaches involved in getting health dept approvals, etc because the commercial kitchen will have already done that. But there are other regulations regarding ingredients, preparation, storage, etc. that you'll need to familiarize yourself with.
4) A commercial kitchen will almost certainly insist that you carry $1MM-$2MM worth of insurance. And in my State it's also necessary to get a food handler's permit. Your State may have something like that too, in which case the commercial kitchen will also probably want to see proof of that.
5) If you are MAKING chocolate you may have a problem, because a commercial kitchen is highly unlikely to have the specialty equipment you'll need, and probably will not allow you to bring in your own. You'll want to run that down in advance.
6) If you are not making chocolate, then things will be easier. But if by "chocolates" you are referring to truffles, pralines, etc. then as you know these require specific storage environments. Most commercial kitchens have only walk-in refrigerators and freezers.
7) For off-site storage you will need a facility that is both temperature and humidity controlled. Storage facilities that cater to wine can sometimes be ideal. But again, you'll have to check the laws in your State, because moving the confections to a non-approved facility before sale might not be allowed.
8) There are issues that come into play when you sell food to the public that you may not have considered. For example, it's very typical to include liquors and other alcohol-based flavorings in confections. This is usually allowed, but many States strictly regulate the percentage of alcohol permitted in each confection. That amount may be by volume or by weight. For example in New York it's by volume, and if you have more than 0.5% alcohol you cannot legal sell the confection to anyone under 21 years old, and any packaging you produce must contain a alcoholic beverage warning label!
9) Also, you may very well run into labeling requirements. The FDA has strict rules about how this needs to be done. It's not overly difficult, but you have do to it properly.
Again, and above all, see #1.
How can I sell chocolate online?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a forum for this but was wondering whether a forum with more detailed information about:Starting a chocolate business legit, what steps (permits) and requirements are needed?I would like to rent a commercial kitchen for production. Make a batch and then store it and sell online, ship from storage place.What lisences, permits or requirements are needed? Where do you go? Thanks for any help with this, Thanks.
updated by @Tet Kay: 04/11/25 09:27:36
i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested Contact me soonest if interested lopezmariam3@gmail.coma bean
Posted in: News & New Product Press (Read-Only)
if you are interested in importing any amount of cocoa bean, reply to us soonest , for negotiation
I await your reply
updated by @garay more: 12/13/24 12:16:07
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
yeah we are producing chocolates sweetened with coconut sugar 60% & 70% Chocolate bars plain & spicy.
Ernesto
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
Here's a good place to start: http://chocolatetalk.proboards.com/thread/391
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
Remember, as far as the human body metabolism goes, sugar is sugar. if you're marketing directly for a diabetic market, please be sure you understand the impact of glycemic index and sugars (pretty much any of the pentoses and hexoses - such as sucrose) will impact insulin levels regardless of if it comes from cane, beet, coconuts, or maple trees. The body will see no difference between sugar in the raw, granulated white sugar, cane sugar, beet sugar, etc. High potency sweeteners such as stevia, are an entirely different class of compounds, and as such, the body metabolizes them differently. Lots of info here on these topics already, i'd encourage you to sift through the forums.
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, coconut sugar, or granulated coconut nectar. Pure Cacao + Granulated Coco Nectar. Our (fair trade) producer has been making them since 2009. They are wonderful!
http://www.fair-and-healthy.com/blog/2009/03/11/healthy-chocolate/
Fanny-Min BECKER
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sandy! We haven't tried fruit sugar, but we've tried the difference between Stevia, cane sugar, and raw sugar. Check out our post on Rootchocolate.com here: http://rootchocolate.com/2014/08/08/sugar-sugar/
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi everyone,
We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose. Has anyone here tried using beet sugar in their chocolate? Or have you tried coconut sugar as well?
Thanks!
updated by @Sandy Phillips: 04/11/25 09:27:36