Forum Activity for @angenieux drupa

Hello,

Thanks Larry!  That's just what I was looking for.

By the way, when you reference the "new" style of hilliards machine (digital), are there any other changes, such as different heat source than a light bulb, or any automated functions?

We are located in Athens, GA.

Nick

Hilliard 6inch temperer with longer style belt 

Metering pump for molds  

Hilliard shaker table

All in fine shape.

$12k obo  

Delivery within 1000mi of NH possible

In person instructions possible

Alan - 603-661-2377

Hi.

Can anyone out there who has a Hilliards Little Dipper tempering machine take a look and let me know what the motor brand and model number is?

Thanks!

Brad

Where are you located? Robert

Like new Savage Bros 50lb tempering machine with pneumatic depositor. Purchased last fall and only used 5 or 6 times. $7500 OBO.

James -

I've known Alberto Franceschi for about five years now, and Domori has used beans grown by Franceschi on the Hacienda San Jose for their origin and varietal bars. So I think that those beans can be used to make very good chocolates. I am not sure which beans you are looking to purchase, but they do know what they are doing.

Getting the export permits could be challenging, but perhaps the beans are already in a warehouse outside Venezuela.

Looking to buy a Savage portable agitator. 20x11.  Need asap.

hi Clay, yes, the machine is more small now!

you can recommend a some good machine used or new?

which would not be a good machine to buy, chocvision is very small for me!

iu need help jeje!

Mariano -

Is this the same request you made a couple of days ago or a different machine?

:: Clay

Hi everyone,

I recently got into contact with someone from Franceshi Chocolate about buying some of their cocoa beans, has anyone used them for their bean to bar chocolate, or anyone had any experience with them?

Hi everyone hi really need a tempering machine ,                                                                               

Tank capacity 12 to 30 kg whith heated vibrating table,

please contact. me to marianohonduras@yahoo.com.ar

thanks

im interesting!

Nah - using the chocolate was basically a bust! I did try it with commercial coverature as well - didn't really work any better.

Awesome.  I guess I meant by using the chocolate as a seed silk. Using the bean-to-bar, the experiments showed that it was very thick and difficult to mix in, and tempering was less than stellar.  I was curious if you'd tried that with a higher cb content chocolate.  I figure once I get my machine (I'll be placing an order towards the end of the month) I can try that with a smaller batch size and see how it works out but was curious to know if it was the cocoa solids causing the thickness or if it was just the lower cb content of the bean to bar chocolate you were using. Hence the asking about commercial couvertures - which will typically have a much higher cb content than some eating chocolates.

has this been sold?

Hi Sebastian, (sorry for the late response, I was at a entrepeneurship training, and was really not available)

I am actually looking exactly for second hand machines, and even considering cosmetics/farmaceutical ones. Unfortunatelly, importing to Brazil right now is hardly an option. The currency lost almost 50% of its value to the US$ (and thus to every important currency) the last 18 months, making imports virtually impossible.

On the other hand, I did research some machine suppliers here, and found a couple who can build a 50-100kg Z-blade conche. I am waiting for the quotes. What these companies should do is to take advantage of the currancy situation and try to export FROM Brazil...

And about the lecithin, one of my sales argument will be a two ingredient chocolate, so I have to deliver a recipe without it. But I am not closed to use it, depending on the response of my public. What I definately do not want to use is PGPR, since at least an "all natural" argument would be lost.

Best regards,

Rogerio.

This is being sold in the UK.

Demonstration hotCHOC LM3 Spray Gun - Food Safe Certified

Excellent condition, has only been used twice for demonstration purposes.

Designed in collaboration with the industry experts at Barry Callebaut Chocolate Academy UK, this specialist spray gun is heated and insulated meaning you can spray warm chocolate for upto an hour. They recommend using a 50/50 chocolate/cocoa butter blend, however this is only a guideline and some users spray 70/30.

Applications: Create the perfect Velvet Effect on frozen deserts, prep moulds, speckle pralines, layer cakes, final coverings, etc. 

Features:

- Heating element ensuring the nozzle stays warm when spraying, so clogging doesn't occur.

- Insulation covers for both the heating element and the container ensuring the choclate stays warmer for longer.

- Dishwasher and microwave safe.

- Super easy to take apart for cleaning, just soak in hot water or pop in the dishwasher.

- Adjustable power setting.

-Hand-held and electric, no compressed air, just plug and play.

- Swiss quality machinery, food safe plastics and components.

More information and photos avaialable here...

https://www.kreaswiss.com/LM3-hotchoc

Comes with a 4 month guarantee (new is 6 months)

RRP £295 +vat          Selling for £195 +vat

Postage is £12+vat (1-2 day tracked and insured).

Tim - for your own as you suggest just decrease your added cocoa butter by 1% and add 1% silk.

Using commercial couverture I just add the 1% at the tail end - not worrying about the additional cocoa butter. If I've put aside a little bit of dark chocolate for painting eyes on bunnies I have often added a whole lot of 1%'s when I reheat and temper over and over and sometimes end up with pretty thin chocolate! But it still works fine on the eyes!

Today I tempered a batch of bean to bar that isn't two ingredient by just adding the 1% - here's a picture of it.

Wow, it's taken a few days to go over all the info in this and the egullet threads.  This sounds like it is exactly what I'm looking for as a tempering solution. 

I'm curious now, I'm a bean to bar maker that is just starting out. Cocoa butter is added to all of my chocolate bars, largely so that it has the consistency that I like when eating and working with to mold and dip.  So from this standpoint, it sounds like if I had the eztemper I'd just subtract the cocoa butter on the front end, and add the amount subtracted in the form of silk once I'm done, so it wouldnt alter my recipe at all.

The reason I'm posting though, is the trials of using chocolate in the eztemper seems to be using the 2 ingredient bean-to-bar chocolate for the trials. Have any tests been done to use anything with a higher cocoa butter content, such as using a commercial couverture?   Based on what I've read I'm already sold, so I guess it'd be more of a trial and error sort of thing, no?

hi, have the tempering machine available!?

I can vouch for the Chocolate Covered store in San Francisco.  Jack Epstein is the owner and he seems to know everything about every bar he carries.  I travel to SF once monthly and he always seems to have a bar I haven't  tried.  If I told you what I spend on chocolate in that shop you'd have a heart attack.

The silk is indeed just cocoa butter with no additional ingredients - in a form that will provide a sufficient amount of form V crystals to almost instantly temper your chocolate. If you are making bean to bar with lecithin you would add it whenever you normally add it to your chocolate under construction. The 'silk' is added at the very end when you are ready to mold your product.

Actually, no, I didn't realize it would still pop out cleaning if it's not tempered.  Ugh!  I'll remember that next time!

Hi Andrea!  No, I have never cleaned with cotton balls, only a soft cloth.  Unfortunately, with all the breakage, I've had to wash them (only with hot water) a million times, which I've read (somewhere) is not recommended.

I'll let them set up a little longer, although I have to say that I fear shells becoming too thick.  Clearly, I'm on the wrong path right now, though!

Thank you!

http://confectioner.tap-usa.com/specialtypackaging.aspx

http://confectioner.tap-usa.com/winehanger-wht-pk.aspx

This looks similar, and they have various truffle boxes.

 white.1.jpg - 10KB

Is the "silk" just cocoa butter or does it have any other ingredients? How and when would you add lecithin to the chocolate?

Hi chocolatiers,

We're looking for a tempering machine.30 or 60 liters, used or new in good condition.

I live in Honduras, but I Have This Test could reach Florida and imported it to my country!

Thank you,

hi, i need tempering machine

mi email is marianohonduras@yahoo.com.ar

It sounds like your chocolate is too thin.  Try making the chocolate shell a bit thicker.  Also, are you using cotton balls to wipe out your molds prior to use? 

Can anyone tell me why I might have 50% of my shell molds pop out beautifully, and the other 50% break within the same tray?  My thought is that because I bought these used, perhaps some cavities were cleaned out with something abrasive?  Sometimes the entire circumference breaks, sometimes just a piece at the top.  But I always get some portion of the molds that are perfect.

Generally speaking, the lower your humidity the better.  I think you'll have troubles if you're moulding in a hot (35C) room.    20C might be a bit cool, so i'd shoot for something in between personally.

I've noticed folks using it for years, it's sort of a one stop shop app for message boards on mobile devices.  I've just installed it a few weeks ago, and it does make board life easier when not at a desktop, but there must be an 'opt in' requirement from the board site itself to participate...

Potomac Chocolate:
Therein lies the reason why I've only given some thought vs. executed the idea.  With my limited space, I don't have space for a real press and I'm not sure if one of the little olive oil presses would work.

Here you go Ben - the finished product -  http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2030981

Ok - gotta check this out - I've figured out how the bean to bar two ingredient guys can extract their own cocoa butter easily with no special equipment.

http://forums.egullet.org/topic/151287-eztemper-the-help-you-need-to-achieve-perfectly-tempered-chocolate-fast/?p=2030981

Sebastian:

I have never heard of Tapatalk. I will take a look into it. I do know that I need to make some coding tweaks to make it usable on mobile browsers - something is messed up and I am looking into it.

Fabricated chest insulated with 1 1/2" household type rigid foam on wheels. Exterior is textured fiberglass sheeting that is easy to clean with aluminum corner protection. Chest holds full 18 full size cookie sheets (not included). Size of chest is 30" tall, 44" wide, and 29 1/2" deep. Separate trolley has 5" locking soft wheels. 

This was used for outdoor shows and farmer's markets to hold stock of candy. By placing large cold packs on bottom sheets and using battery powered small RV refrigerator fans this chest can easily be kept down to 70 degrees or below. Located in Seattle area. $500.

Also have 48 quart cooler with 2" plastic tubes filled with water that can be frozen as substitute for ice, lid has 12 variable 3" duct fan installed with variable speed control for cooling displays. $100.

Contact Sue at Sasquatch Chocolate Co, sue@sasquatchchocolate.com.

 Combined.jpg - 199KB

Dear Clay and Sebastian, thank you for the reply. That is what I thought.

I have just ordered a 50Liter per day dehumidifier and will move it and the refiners in a 15m2 room, that will be sealed off as much as possible. I hope that will do the trick. I am not planning to aircon it, it is installed though. Lets see how low I can get the humidity.

I was also wondering about the temperer location. Which is better for moulding?

- a dehumidified room at 50%-60% humidity at 29-35C (80-95F)

or

- an aircon room at 60-75% humidity at 20C (70F)

I use a continous temperer with 2 temp zones

I am keeping ny moulds in the tempering room at 20C which might be too cold for them.

Setting of the chocolate in the moulds will have to be in the aircon room.

Thank you

Thanks Clay - That's a great idea!