Forum Activity for @Alan Caldwell

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

http://www.ebay.ca/itm/Automatic-continuous-Hammer-Mill-Herb-Grinder-pulverizer-machine-25KG-per-hour-/150975226935?pt=LH_DefaultDomain_0&hash=item2326d32437

and / or

http://www.ebay.ca/itm/NEW-Vertical-Sesame-soybean-Peanut-Butter-colloid-mill-grinder-JML-65-/160992669808?pt=LH_DefaultDomain_0&hash=item257be93070

as I try to wrap my mind around what we are doing, I realize that what we are doing needs to be measured. The final product needs to be <30microns, but not everything is measured the same way. Not everything can produce a set of standards that will tell you how a machine will perform. Not everything has the same standard, like the p-b machine. It may only apply "x" amount of force, and produce "x" size particles. But then there is the variables. A cocoa nib has "x" density and requires "x" force and heat to create "x" product....

Aint life funny

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

hmmmm...

did you have/try new, grinding burrs? being used, it could have been worn. Just trying to figure out where/how the differences in results came from. Model? Used burrs?

Im leary about a Champion juicer because from the little reading Ive done on CA, it sounds like the juicer (parts) will/do wear out within a relatively short time. 100#? 1000#?

anyways a small machine like that is out of my league for home use! maybe a small p-b maker. Having burnt out a belt on my melangeur trying to do make the liquor IN the melangeur, I think its time I do it properly.

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

I was using the PN1 version, which was the older version of the PN2 you linked to. I got it used, but it went for over $2k new.

I tried, but wasn't able to effectively feed the paste through the grinder again.

I'm not sure what brand of food processor it was. Sorry.

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

I kind of expected to hear that results may vary. The machine I called Pleasant Hills about is a huge commercial machine, $2500....so its probably got a bit more robust grinding system than a small tabletop unit. Its made to make smooooth butters.

Did you ever try putting the "paste" through the home table top butter maker again? Wondering if a second time round would yield better results.

What kind of food processor did/do you use? Im a CuisinArt fan, but I remember Chocolate Alchemy saying some just dont cut it.

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

My concern isn't that it will grab the nibs--I think the gap between the first two rollers should handle that fine--so much as how fine it will actually grind.

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Ben,

It seems we think alike. I ran across the monter brewing website a few weeks ago, too. Its more than I want to spend for a small hobby, but maybe?????

I must admit though, Im curious to know how well the monster mill grinds....ugh, I hate being curious. Any idea how the steel roller, grab the dry nibs? It seems like they might just spin ans spin and spin.....That being said, it works for the barley/wheat which are possibly larger and harder, and drier(?)?

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Cake batter consistency would be great, but it's not what I got when using one. I've spoken with another maker who was using one for a while, too, and their results were more like what I was getting than cake batter.

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Well......

I called Pleasent Hill Grain Nut Butter Machines ( http://www.pleasanthillgrain.com/nut_butter_machine.aspx ), at one point they did do a test with cocoa nibs (they couldnt remeber the size of the peices, but I think to us its its irrelavent), and she said, it comes out like a chocolate cake batter. Then hardens after 30 minutes or so.

Do what you will with the info....

Cheers

Alan

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry, just noticed that you referenced the youtube video in your original post. Not sure how I missed that...

I've used the Olde Tyme Peanut Butter Grinder in the past. The results were about the same as shown in the Wondermill video, although much faster.

The only thing that I've tried that actually made liquor--as opposed to a thick paste--was a food processor. It worked really well until I burnt up the motor. In another thread here, Clay mentions Vertical Cutter Mixers (VCMs) for pregrinding. They're basically just big, heavy-duty food processors.

I've also thought about using a grain mill like are used for beer brewing. One I've looked at is one of the Monster Mills, which are adjustable from 0 to .065" according to their site:

http://www.monsterbrewinghardware.com/mm-320.html

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Ben, Thanks for posting up, I appreciate it.

I know you can, but how well does it work? It seems to me, the paste that comes out of the wondermill, is about the same consistency as when the nibs start to "gunk up" and stick when grinding them in he melangeur.

Has anyone tried a peanut butter grinder?

Cheers

Alan

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

There's a video of the Wondermill JR grinding cacao here:

http://www.willitgrind.com/willitgrind/cacao-nibs

alternatives to champion juicer

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Chocophiles,

Ive been doing more and more, playing at home with small batches of beans. <3#. I still dont have a way to make a proper liquor. Doing it in the melanguer, is....far from good and requires babysitting for ~45 minutes....

I was wondering at how well a Wondermill JR or a peanut butter machine would work? The Wondermill JR has a small youtube clip saying it does mash it up, but I was wondering how well that paste processes in a melangeur.

Cheers all!

updated by @Alan Caldwell: 04/11/25 09:27:36

Belcolade opinions?

Posted in: Opinion

Hi!What's your opinion on Belcolade couvertures? Especially the noir superieur or other darks? Opinions on any of their product line appreciated
updated by @Krista2: 04/10/15 08:49:06

Seeking Comments on Felchlin Dark Chocolate

Posted in: Tasting Notes

In all my internet explorations I had not come across your very useful site; I am glad you pointed it out. And I appreciate your comments on the Felchlin Cru Sauvage in particular. I was, however, surprised at your review of Valrhona's Caraibe (my current dark chocolate), namely, that it was too sweet. I am thinking that if you found that product too sweet (I found it too bitter, except perhaps with the sweetest of ganaches), we have very different palates, and I had better prepare myself for tasting Cru Sauvage. Thanks for your help.

Seeking Comments on Felchlin Dark Chocolate

Posted in: Tasting Notes

I also really enjoyed the Cru Sauvage, even though I only had it in couverture. (I forget the term for those little round discs.) See my review notes attached. I think it would be an excellent choice if it fits your budget.

I have also reviewed 4 other Felchlin chocolates. You can find my reviews at ChocoFiles .

Seeking Comments on Felchlin Dark Chocolate

Posted in: Tasting Notes

Vera,

Thanks for those very helpful links.

Seeking Comments on Felchlin Dark Chocolate

Posted in: Tasting Notes

Hi Jim, Excellent choice! I love Felchlin, especially the Cru Sauvage. You can find more information of both Grand Cru's on their website:

http://www.felchlin.com/en/product/cacao-maracaibo

http://www.felchlin.com/en/product/cacao-bolivia

Call the distributor for samples and taste them. I'm curious to your opinion!

http://www.felchlin.com/en/continent/usa-central-south-america

Chocolove, Vera

Seeking Comments on Felchlin Dark Chocolate

Posted in: Tasting Notes

I am interested in finding a different dark chocolate and am thinking of Felchlin products. Unfortunately I have not seen a source for small amounts of the chocolates, and so am seeking comments from those who have tried the two in which I am most interested.

The two chocolates are Cru Sauvage and Maracaibo. As a point of reference, I started my chocolate experience using several different Callebaut products (including their 70% dark), then moved to Valrhona Caraibe, which I am finding a little bitter for my taste (I have tasted most of Valrhona's dark chocolates and Caraibe was my favorite).

I have read good things about the two Felchlin products. Any comments will be appreciated.

updated by @Jim Dutton: 04/11/15 15:41:17

lumpy chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

My strong suspiscion is that you're using small moulded pieces (callets), and that it was not freshly produced (it has some age on it i suspect). my guess is what you're seeing is the result of the callets picking up ambient moisture, and subsequnetly thickening. depending on how much moisture it's picked up, you may be able to com pensate by adding 0.1% fluid lecithin to it and letting it mix vigorously at 120F for 15 minutes. If that helps, but doesn't get you all the way there, you can try adding an additional 0.1% lecithin - however that may actually make it worse. lecithin works up to a point, after which it has the opposite effect.

Alternateitively, what you may be seeing is the result of heat abuse (getting it too hot). if that's what it is, i'm afraid there is no fix.

lumpy chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

hello everyone..

i have a question regarding the chocolate i use. I use belcolade mik chocolate and Im satisfied with the product. Although I have had several issues with it...I melted it to mould them and no filling, the problem is that the texture was very lumpy..what do you think might have been the problem? I did not temper that batch...do you think thats the problem or tempering just affects the look of the chocolate and not the lumpiness? could it be that it was over heated?

thanx for any advice in advance

have a gr8 day

updated by @Christine de Massis: 04/11/25 09:27:36

Best purees?

Posted in: Opinion

Thank you for the advice! I'll have to look into that

Best purees?

Posted in: Opinion

Krista:

One reason to use purees over making your own is consistency. The large producers have the expertise and equipment to make products with consistent flavor from batch to batch and year to year. That's hard to do of you're buying or growing your own fruit and making small batches. That said, making your own, when the fruit is handy, gives you control you don't have when you buy a puree.

In my experience, I tend to like some flavors from one vendor and other flavors from others. If I were to get into business making fruit-flavored confections I would probably source from multiple providers even though it makes buying more challenging.

One thing to consider, especially for fruits like passion fruit and guanabana is that there are several brands that are very inexpensive that you can find in the frozen section of supermarkets that cater to the Hispanic community or that are in Hispanic neighborhoods. Often these are unsweetened and they tend to be very cheap compared with fancier imports. They may or may not be to your taste but for a couple of bucks per flavor it's not expensive to experiment.

Best purees?

Posted in: Opinion

The only brand I've used so far is boiron and I really liked the flavor of the passion fruit but the morello cherry has too much sugar added. It's excessively sweet to my taste. The passion fruit was extremely runny like juice so I had to reduce it a lot. Just wondering how it rates compared to others since this is all I've tried as far as premade. Passion fruit would be pretty hard to come by here fresh, and when I can get it it's pretty spendy. I'm curious what brands are considered best/worst quality.

Best purees?

Posted in: Opinion

As far as I can tell from the Qzina website, they sell only Sicoly pures. For a long time, Boiron was the brand everybody spoke of, practically the standard, but I have noticed of late that many suppliers have been switching to other brands. L'Epicerie in New York switched to Ponthier a year or so ago, gourmetfoodworld.com carries Ravifruit, markys.com still sells Boiron, and perfectpuree.com (of California) sells its own product.

Best purees?

Posted in: Opinion

The best purees are the ones you make yourself out of fresh fruit. It's very easy - almost criminal to buy some if you have the fruit readily accessible.

Having said that, Qzina Specialty Foods has many types of great frozen purees. www.qzina.com

Cheers

Brad

Best purees?

Posted in: Opinion

Hi! I'm wanting to get advice on the best brands of fruit purees and best places to order them. Any advice greatly appreciated
updated by @Krista2: 04/09/15 20:30:41

Easter egg starch molds

Posted in: Classifieds ARCHIVE

Good afternoon,

Mod Pac sells boxes for 1/4lb., 1/2lb. and 1lb. chocolate eggs; the kinds that are filled with peanut butter filling, coconut, raspberry, etc. I am having trouble find the starch mold that is the right size to fit in those ModPac boxes. Does anyone here know the source for the appropriate size mold?

Thanks for any help!

updated by @Nicole5: 04/07/25 13:00:14

Bean to Bar - space required?

Posted in: Make Mine Raw ... (Read-Only)

the pasturization i beleive is done before the roasting to prevent contamination of your space.. salmonella etc.. the roasting should otherwise kill all bacterias.

are you going to use a combo machine like the cocoatown grindeur.. or a grinder, melangeur, rolls, and a concha??

Bean to Bar - space required?

Posted in: Make Mine Raw ... (Read-Only)

Thank you for your reply Cortland.

I am in CA - why do you ask? (For cooling load purposes?)

We're interested in producing primarily dark / milk chocolate, in various flavors - mostly solid (bar), but also some filled and possibly as products products develop and our processes refined other products such as truffles.

Thanks again

Bean to Bar - space required?

Posted in: Make Mine Raw ... (Read-Only)

where are you?? what kind of chocolate do you want to make??

Bean to Bar - space required?

Posted in: Make Mine Raw ... (Read-Only)

Hello.

Me and some friends are planning on opening a small artisan chocolate business - mostly retail sales to locals. One of them has extensive experience working with chocolate, but not creating it from the bean.

I'm looking to get an idea of how much floor space I'd need to reserve for a complete set of equipment that would take the for the roasting, winnowing, grinding, refining, tempering - and any other ancillary equipment. (E.g, if I need steam for the "pasteurization" during roasting, I'd need a boiler)

The first question I will be asked - is volume.

That's a bit complex at this time - we would need enough equipment to cover expenses for the (small) facility that will also serve as the retail outlet, and that's where my concern is... I of course would want to minimize equipment cost but I "get" that it is extremely hard to be profitable with the smallest equipment out there. I believe that any surplus chocolate volume could be used in the other food business of one of the principles - so I don't think I can "overdo" it in terms of capacity with the limited space we have. However the target location - which I believe to be perfect for this retail application, is about 1000 square feet.

That would have to be enough for the equipment, and a retail counter, and other support areas.

Care to offer any advice? Thank you!!!

updated by @Joe: 12/13/24 12:16:49

2014 Good Food Awards Winners Announced

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

Awesome! Great to hear and good job everyone! :D

2014 Good Food Awards Winners Announced

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

LOTS of ChocolateLife members on these two lists.

I got to taste most of the winning confections as a judge last September and got a chance to taste most of the chocolates last night. A stand-out collection across the board.

Congrats to everyone.

CHOCOLATE
Askinosie Chocolate, 62% Dark Milk Chocolate, Fleur de Sel, Missouri
Blue Bandana Chocolate Maker , Madagascar Wild Pepper 70% Dark & Madagascar 70% Dark, Vermont
Dick Taylor Craft Chocolate , 72% Belize, Toledo , California
Fruition Chocolate , Dominican 70%, New York
Guittard Chocolate Company , Collection Etienne Eureka Works Meritage Blend #27 | 100%, California
Madre Chocolate , Triple Cacao, Hawaii
Patric Chocolate , Signature 70% Blend & Mocha OMG, Missouri
Rogue Chocolatier , Silvestre, Hispaniola, Balao, Massachusetts
Videri Chocolate Factory , 90% Dark Chocolate Ecuador Camino Verde , North Carolina

CONFECTIONS
Alma Chocolate , Sea Salt Hazelnut Crunch Bar, Oregon
Cacao Art Chocolates , Tupelo Honey and Cardamom, Florida
Chocolats Latour LLC , Rosemary Almond Brittle, Ohio
Coco Delice , Beer Bon Bon , California
Feve Artisan Chocolatier , Hazelnut Crunch Bar, California
Fruition Chocolate , Brown Butter Bourbon Caramels, New York
Kakao Chocolate , Lavender Truffle, Missouri
Nosh This , Almond Toffee, California
Nutty Stephs, Inc. , Salted Caramel Bar, Vermont
Patric Chocolate , Mint CRUNCH Chocolate Bar, Missouri
Sapore della Vita , Caramel Sauce, Florida
Serendipity Confections , Chocolate Covered Butter Caramels with Fleur de Sel, Colorado
Trini Treats, LLC , Coconut Fudge, New York
WR Chocolatier , Mocha, North Carolina
Xocolatl de David , Raleigh Bar & Brown Butter Bar, Oregon

The complete list of winners (including all the other categories) is here .

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

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Hello, not sure if anyone is still watching this thread but I have gone from not knowing a thing about packaging to having my bars on the market. Sold out in hours on the debut with a small store. This display, which I made, works well for horizontal labels.

Got sleeves, paper backed foil and am rocking. Now I need to up my production!!!

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

We use alufoil, www.alufoil.com . They have different colors (we use blue) and can do custom sizes for a very good price.

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Jim, I buy mine from Bags for Gifts online.

Low prices and fast service. Its paper back foil I buy, but they offer foil too.

Here is a link:

http://www.bagsforgifts.com/candy-foil-c-57.html

Look around their web site.

Best of luck!

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Does anyone know of a source for pre cut aluminum foil squares? Not really square, rectangle 4" X 6" to wrap chocolate?

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Hmm, that is a good question. I am actually unsure as our designer had uploaded it all and specified what we wanted. We have been happy with the quality, but it is true, the paper is not super thin.

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Hi Gabriel,

I missed seeing your reply yesterday. Wax paper, wow! Do you mean it is not a pre-pared sleeve, but a sheet your wrap and seal? Looks good either way. Do you do your own printing on the recycled paper? What weight is the recycled paper?

Best,

Mack

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Thank you Meira. I just sent them an email to get a price quote.

What weight of paper did you use? I currently use 32# paper, hope to get a slightly lighter paper.

Display boxes for chocolate bars

Posted in: Classifieds ARCHIVE

Hi Mark - we originally used an online option called uprinting - we now may move to using someone local for our next round - but Uprinting was actually fairly decently prices (I think maybe $30 for 500 if I remember correctly?? There is a local designer attached to our kitchen space who suggested we use uprinting. We have had some administrative problems with them, but their prints are nice and well priced.