Forum Activity for @Brian Begun

Hi Sebastian. Thanks for the response. Perhaps I should give you a bit more info about my situation, so it makes more sense. I am actually manufacturing my own molds. I will always know the exact dimensions of my molds every time. So like Clay said is actually really trivial. I just need the densities of the chocolate I plan to use, and figure out the formula to calculate the mold volume and density (I'm suspecting that it's something like: w*h*d*Density etc. Yes, I can approximate with a cubic inch (like using the chocoley calculator), but since I have access to the exact measurements (perhaps I'm completely off base), it seems to me I can get much more accurate results by doing the math. I apologize to anyone if my responses sound stubborn or like I'm taking the wrong path. It just seems to me if I have my mold dimensions, and I can get the densities I can get relatively close estimations of my needs (especially on large scales) by doing some math, and perhaps as a result save money on my chocolate needs etc.

Thanks again for the feedback guys. I really do appreciate it.

I honestly think you're taking the path of most resistance, mate..now, even though i've had as many calc classes as they offer, i'm not a math guy, and for most moulds, mathematically calculating the volume's going to be an incredibly tedious process. If you must know the cubic inches of the mould, the mfr should be able to provide that, as their molds are made using design software that should be able to provide the volumetric with a click of a button. That's what i'd do, but the scale i work at is perhaps a little different than most 8-)

Hey Clay. Thanks much for the response. Yes it's a single test mold. For this purpose, I went ahead and did a few molds (thankfully I had a little Guittard chocolate on hand), and weighed each piece. I then scaled my mold size up/down based upon the chocolate weight. So for my immediate need that worked. Not my preference of course, but I think it worked. I know you guys prefer to measure with chocolate rather than a calculator, and I totally understand that, but I would also like to have the capacity to calculate with a calculator to get close measurements. I can easily get my mold dimensions so that isn't a problem. I'll contact Guittard and see if I can get the densities of their chocolate.

Clay: Can you give me a formula that would calculate the mold capacity using volume and chocolate density? How would you put that together? (w*h*d = volume +*/- density?

Thanks again guys.

Brian -

Actually, I think the empirical way to arrive at the solution is the elegant one. The challenge you face is that you don't own the mold - a single-cavity prototype? - so doing the work is a little cumbersome.

You could come up with a mathematically precise answer, but to do so you'd need to know the exact volume of the mold (non-trivial) and need the densities of each chocolate at the temperature you're using for each mold (contact Guittard for this information - but I don't know that they have it handy). You could end up with a different weight of chocolate - probably within a percent or so - for each chocolate you use. Precise but inelegant - and maybe more work than doing it empirically.

Plus, I have to agree with Sebastian - I find working with chocolate a lot more fun than working with calculators.

Thank you so much for the responses. Unfortunately, I don't have that mold in my possession, so I was hoping for a way to closely/accurately measure the chocolate needed to fill the cavity. Thanks for the clarification on Chocoley's calculator. That makes sense. I do have some Guittard chocolate in possession, but don't have a simple way to calculate a cubic inch of the Guittard chocolate.

I do have a smaller version of the same mold however (only one cavity though), so I guess I'll have to fill that one, then weight it, then figure out how many get me a pound..I was hoping for a more elegant solution, but I guess that will have to do.

Thanks again guys.

Actually, volume doesn't care about density. Ounces is a measure of mass - volume is a measure of space. His question was about volume; but i suspect he's really asking about mass 8-)

If you're looking to measure the mass / cavity so you can better estimate how much chocolate you'll need to order, probably the most simple way to approach it, assuming you have said mold, is to mold up a form of chocolate using it, weigh the 20 pieces that come out of it, and determine the average weight per piece. Don't forget to add in an overage to compensate for waste/working mass. That way you don't need to compensate for the subtleties of temperatures impact on volume/density and complexities of volumetric calculations of irregular cavity shape.

Plus everyone knows that making chocolate is more fun than doing math 8-)

Chocoley's formula basically states that 0.708 ounces of chocolate will fill 1 cubic inch and the mold is a perfect cuboid. Of course some chocolate is going to be more dense than others and I have yet to see a mold that is a perfect solid shape (e.g. without bevels, curves, patterns, etc.) so this formula is only intended to get you in the ballpark. You can get a little more accurate if you can figure out how many ounces a cubic inch of Guittard chocolate weighs and substitute 0.708 with this value.

Hi All,

I'm trying to calculate the volume of chocolate for a mold with the following dimensions:

1.80x1.21x0.58

I used the following website's chocolate calculator to calculate the volume:

http://www.chocoley.com/chocolate-candy-making-guide/how-much-chocolate-per-mold.htm

Is this accurate for all chocolate or just theirs? If it just works for theirs, I need to calculate for Guittard chocolate.

Any help would be greatly appreciated.

I am not sure how this ended up in tasting notes, I apologize for that....I was on my phone.

Darlene:

When asking questions like this, photos of the mold will help us visualize what you're trying to achieve.

I would like some advise on adjusting a mold I have already. I am looking for a product to change the way it is formed by closing up one of the sides.. I have a flag mold that is too thin for my purpose so I need to double the 2 and make one single one like a shell. Please suggest how I can close up one of the balls of the top of the flag pole to make it disappear.

Thank you

Thank you Clay!!!! That is incredibly helpful.

Corey:

Which machines are you referring to when you say,

"Many of the larger units temper through a pipe and I am pretty sure that the chocolate in the bowl is not tempered, just melted."

If you are referring to continuous tempering machines (e.g., FBM, Selmi, Gami, Pomati), then yes, the chocolate in the bowl is not going to be in temper. The chocolate coming out of the tempering pipe is. To do what you're doing in your Rev 2s you'd "draw off" some tempered chocolate into a working bowl, do your covering, and then any chocolate you did not use you'd return to the working bowl.

The ChocoTT is like the Rev2 in some respects except the wheel spins, not the bowl. Once the chocolate is tempered you could just throw the stuff you're dipping into the working bowl, but the normal way of working would be do draw off smaller amounts of chocolate into a separate bowl. On the follow-up point it's not a continuous tempering machine - it's a batch machine.

As for capacity ... is that 25-50 pounds in the working bowl? 25-50 pounds per day? 25-50 pounds per hour?

Once the continuous tempering cycle is established, a continuous tempering machine can temper up to 3-5 times the capacity of the working bowl, per hour, if you "top up" the bowl as you draw chocolate from it. Following this guideline, a continuous tempering machine with a 25 pound working bowl capacity can temper between 75 and 125 pounds of chocolate per hour.In reality, the only way you can use this much chocolate is if you're doing a lot of large molds - it's very hard to use this much chocolate when dipping or enrobing.

When you're using a batch machine, it can take 60-90 minutes to get to temper from a cold start (solid chocolate). Therefore, you tend to have much larger bowl capacities because when you empty the bowl you have to wait a long time to start work again waiting for the chocolate to temper.

One approach is not inherently better than another, they are different, and suited to different styles of work and working and personal preferences, working conditions (e.g., shared space, permanent kitchen) and budgets.

Hey All,

Looking for a new larger tempering machine. We currently use 2 Chocovision Rev 2s. The problem we have is that for one of our products, until we get an enrobing line, the most efficient way for us to coat is to drop them into the bowl and fish them out. Many of the larger units temper through a pipe and I am pretty sure that the chocolate in the bowl is not tempered, just melted. Any idea about the Choco TT from Bakon? We would ideally like a continuous tempering machine with capacity for 25-50 lbs. We appreciate the help!

Corey

Does anyone have a source for Jamaican cocoa beans?

Hi everyone,

first of all thank you very much for the support and detailed recommendations. I apologize for long silence as I was trying to get consistent results and also producing for local festival. It all went well. My summary will be the following:

1. The first thing which I wanted to address was the room temperature, I made sure it doesn't go above 21C. I didn't pay lot of attention to this factor and it had an impact on my attempts to re-temper it with machine.

2. The melting point is the N2 critical point, at all times for re-tempering I started to use 118F.

3. I would make sure I keep mixing the chocolate at each temperature point at least 10min.

4. Once machine prompts me to press T (temper) and add seed, I will select the temper mode but will not rush with adding seed chocolate immediately. I would add it at the level of 100F. And add seed chocolate to the front and to the back.

5. Once machine signals that the chocolate is in temper I will let it mix it for 10 min and then test it.

Also, I started to follow Steve's advice and would pour any unused chocolate on a pan sheet and let is solidify, whereas before I would leave it overnight. I find it is easier to work with it again once you remelt it.

These are my usual steps for tempering any type of chocolate that would give me good and consistent results. Apart from melting point I would use Delta pre-set temperatures.

If you have any questions let me know,

Thanks!

Cherub -

One thing to keep in mind is that the temper points the manufacturer recommends are designed for different equipment than what you're using - they should be used as reference points, not benchmarks.

One thing that occurs to me is that 112F is too low. 115F at a minimum, and let the chocolate sit there for at least five minutes to ensure that all the crystals are melted out. If you don't then what's left will influence seeding as you cool down.

The same is true when the chocolate reaches temper. The probe is measuring at one particular point. It can take many minutes for the crystals to spread through the chocolate. I always waited at least five minutes after the machine says it's in temper before using the chocolate to ensure more even spread of crystals.

As you empty the working bowl the machine has to work harder to keep temper. At some point, when there's less than 15-20% in the work bowl I often found that the chocolate started to streak (not bloom) because the temperatures were uneven. On a large diameter bowl that's an awful lot of surface area radiating heat into the room (and being influenced by room temperature). The difference between 19 and 22C might not seem all that different - but consistency is. If the room temp changes the temperatures of the chocolate may need to be changed to compensate.

The machines are aids - they are not panaceas. You still do need to know what properly tempered chocolate looks like.

Thank you Steve for the response and detailed reply!

I also spread my chocolate on a sheet pan and let it set but without cooler and yes, always fresh chocolate for seeding. I'm starting to think (based on feed backs) that the problem most probably might be in the inconsistent room temperature, I plan to try it again and make sure the room temperature is not higher that 21 degrees.

Thank you and I will post here once I achieve something... or not!

Have a great week-end!

I re-temper chocolate in my Delta on a regular basis. Beginning with the end of the previous tempering/working batch, I always spread my left over chocolate on a 1/2 sheet pan and pop it in my cooling cabiinet (re-purposed TRUE beverage cooler with a new thermostat set to 55F) for about 20 min so that my left overs have a good temper. When it comes time to re-use. I melt the chocolate out to a pretty high temp (116-118F for 72% choc) to be sure to melt ou the crystals completely. Then I always use fresh chocolate for the seed. I general;ly use the "extended temper" setting because I'm working with the batch long enough that it will over-crystalize and thicken if I try to just keep going at 88.5 F or so. I also raise the heat a bit as I go when the chocolate starts to thicken - up to as high as 90F. Keep in mind that environmental factors such as humidity and room temp can have a big effect on the chocolate.

Hope this helps,

Steve

Hi Clay,

Thanks for your response.

My problem is that I am following the temper curve on my chocolate packaging as closely as possible [ see here: http://www.cacao-barry.com/cafr/438 ]

On the machine, I'm using a programmed melt point 112.5 F; temper point 85.7 F; and I'm using a 'temper delta' of 4.5 degrees.

I then start with the melt and the machine goes to 112.5. I select temper 2, and the machine eventually goes down to 81.2 degrees (temper point minus delta point) and on the way down asks for seed to be added (at around 90 degrees).

The machine then returns to the temper point (85.7 F) and is displayed as 'in temper'.

However, I keep getting bloom, spotting or streaks when I try this. Also, the chocolate seems to be quite thick for working condition, at least thicker than I'm used to with marble slab tempering.

(please note - this machine does not go below 80F. I discussed this with the technical support at Delta and they said it should not need to go down as far as the packaging suggests (79F). In general, their pre-programmed modes only go 3.7 degrees below temper point.)

Any responses would be greatly appreciated. I'm still getting used to tempering with a machine having done it for a long time with tabling.

Also, I don't seem to have these problems with fresh chocolate, and the pre-programmed modes (using temper cycle 2) seem to work fine on the fresh chocolate.

Cherub:

What are you currently doing (process), and when you say it fails, what does that mean?

In theory, there should be no problem in re-tempering, assuming that you are getting a good temper in the first place.

Hello,

does anyone tried to re-temper chocolate over and over again in chocovision delta machine? I'm trying and failing to do it properly. Maybe anyone has success?

Thank you.

For molded items mix up some plaster of paris, pour into your molds then paint them after they have dried.

Thank you Olivier, will try to search.

Hi,

I am not sure it will help you a lot but for fake food products I'd look at Japanese companies as there it is extensively used. There it is called: sampuru ( ) ... they use the English word "sample" but turn it Japanese

Here is a website that might help you: http://fake-food.net/

Good luck.

Hi,

I need to create window display with chocolate products and I'm trying to find suitable materials. It is quite warm and summer heat will melt everything if it is real product. It should look good, real and keep the shape and do not change the appearance orcolours...Any advice/recommendation on what I can use to make and display my product? I tried searching faux chocolate products (a la sushi for display) and could not find anything good. Thank you.

I would like to carry the 18 flavors of Kit Kats from Japan in my store but I am having a difficult time finding a distributor that can help nor is Nestle quick to respond.

Any suggestions?

hello everyone

Although I have been to peru many times next spring will be the 1st time I am going to an area called Tarapoto which is just one of many areas exploding into the growing of cacao plants.

The cacao tree first originated in the amazon and many hundreds of years ago when the 1st Europeans came to the area, they took samples back to Europe and this is why they can be found in many different places throughout the world.

Recently many international agencies have been encouraging the farmers of Peru who were growing coca plants for the purpose of cocaine to convert to growing cacao. In the past decade exporting of chocolate has exploded in Peru. Recently I was watching a series on TV by Anthony Boudais, were he travelled into the interior specifically to find the cacao bean called the National, which they thought had disappeared over a century ago, but is making a strong comeback. Then inside of the pods is pure white.

I am hoping to find some of the farmers or coops located in the Tarapoto area when I go and I am hoping that if anyone has travelled to this particular they can give me some leads.

I see a strong future for Peruvian chocolate and I am hoping to be a part of this future in the exporting part of it to Canada.

sincerely Art

If you are willing to pay 2.5 x the price of TT go with a small continuous tempering machine. You can get more info and discounts through this site.

I have a few for a couple of years now, I am not in love with them, but they work, haven't had any technical issues. They are no different from any other wheel machines out there.

Hi all,

I am new on the forum. I was wondering if they are some chocolatier on the forum specialized vegan chocolate candy and confectionery using non refined sugars. Is there a market for it?

It just crossed my mind as I am passionate about whole food, sustainability and chocolate...

Thank you

Regards,

Herve

Sorry for the late reply- we haven`t spent as much time on the forum as we should have.

There are a few reviews and videos on the KREBS website.

You can also use the KREBS LM25 multiSPRAY- it has less power but generally works really well with up to 75% chocolate / 25% cocoa butter- is cheaper and lighter compared to the LM45 and can be used for oils etc.

Or if you want a dedicated chocolate spray gun, then there is now a heated nozzle version hotCHOC that keeps the nozzles free and had hardly any messy over spray.

I am looking to purchase an airbrush/spraygun that is food safe. The only designated food safe item that I could find is the Krebs LM45. I've seen relevant posts on this topic but I'd like to hear more from others who've had experience with the LM45spraying chocolate/cocoa butter.

Hi Cathy, thanks for the reply I love this site. We look forward to your visit. Have you visited the Facebook page kichocolart, if so say hi there and let us know what your favourite chocolate is.

Hi-My name is Cathy & my partner & I recently visited yor shop on KI while we were over to see friends in Penneshaw. It was only a quick visit but we are looking at spending alot more time there-possibly moving over permanently? We enjoyed our time in your establishment, great coffee & yummy chocolates. We will make sure to come again on our next visit-hopefully soon.

Just become a member. I have a chocolate and coffee shop on Kangaroo Island in South Australia and new to the industry, keen to chat to other chocolate makers. Will be seeking contacts, products and equipment in Australia. Or just share my passion of great chocolate news.

Lisa

Thanks Gap. This site looks very interesting. I'll explore their forums. Thanks again.

eGullet Pastry & Baking section has a fair bit on ice cream

http://forums.egullet.org/forum/72-pastry-baking/

This thread is a recent one

http://forums.egullet.org/topic/144208-home-made-ice-cream-2013/