Forum Activity for @Freddo

Hi Sebastian

Thank you for your offer to trade chocolate for photos, I would be more than happy to send you some chocolate. 

On the website we are making a section to educate about how cacao is made into cocoa beans. I would like to show the pretty cacao flowers, insects aiding the pollination, the formation of pods on the trunk, which turn into large pods -different colours of the trinitarios. Then move on to harvesting, extraction of the beans from the pods, box fermentation process, sun drying, turning and filling the sacks.

I would also like general shots of around the plantations showing the workers going abut their work, routine stuff and non routine (eg playing football on site, going to church), general interest stuff.

it would be fabulous if you could help us out.

Rgds

Freddo

Freddo i probably have some you could have, don't really need to sell them, perhaps we can work out a trade for a few chocolate bars once in a while as trade.  Let me know what you're looking for, more precisely?

I am very interested in the shrink wrap machine.  Contact me please:  Larry@ruthhuntcandy.com or 1 800-927-0302 

May be interested in some of the other equipment as well.  Thank you.  Larry Kezele

Located in Maryland. Let me know what you are interested in.

is this still available?

add me to list too

aura@ambrosiapastry.com  and location please

I am very interested too

where are you located?

very good recipe, thank you,

You have any other chocolate ????

Exciting week for EZtemper -  @Rodney Alleguede  went to the Chocolate Acadamy in Montreal to teach them all about their new EZtemper.

I think I'm going to have to forego the luster for this job, then. Its for export to Japan and these things are forbidden ingredients...

Hey, after looking through your list, here are the exact items we are interested in:

spectra 40 melangeur

cocoa town 60lb refiner

savage bros 50lb tempering unit w/ depositor

hilliards cooling cabinet (possible)

Would love to get my hands on these, here is my email:

katie@soulroasters.com

Hi All

Hi there, We are pretty intrerested in a few of your items... My E-mail is info@starchildchocolate.com...

@eg,

I'm certainly no expert in this chocolate game, but I will tell you that it's going to cost a penny to start. I'm not sure how you qualify "lean," but expect to put down at least $10k to get your company rolling – and that's very minimal.

My advice is to DIY your winnower, cooling cabinet, and packaging but pretty much buy everything else. A big mistake we made is buying the cheapest items, one at a time over the course of a few months. Buy what you need from the start – the right bowls, sheet pans, steam pans, prep tables, heat guns, etc. You'll end up wasting time and money by cutting corners on stuff like this. It's probably a good idea to become a member at Costco and a local restaurant supply store to get supplies, equipment, and ingredient. 

Also try to think 6, 12, and 24 months down the line. Will you regret getting a 20lb melanger when you'll eventually need a 100lb one? It might be worth investing in the larger one. 

Lastly, don't be afraid to start selling immediately. You need revenue and you need cashflow. If your chocolate isn't gritty and it's in temper, find some friends and sell it to them. You'd also be surprised how many local grocers will carry your product without any questions asked!

Bean to chocolate equipment and miscel for sale including the following and many other items. Supplies not isted. Inquire further if interested and will send list of items. 

Roasting machine, winnower, tempering unit, vibrating table, Alternative Air Cooling Unit/Storage Units, Custom Built Display Case, etc..

Prices to be negotiated privately. Photos available upon request.

Hi All - I wanted to know if anyone had experience using the Dedy Truffle Filling Device or Depositor? See:  http://www.tcfsales.com/products/825-Dedy-Truffle-Filling-Device-or-Depositor-with-7-or-8-pistons/

I am interested in using it in conjunction with a tempering machine specifically to fill molds with solid couveature (V=60) chocolate- not for making truffles (adding ganache or liquid fillings). My concern is that the chocolate will fall out of temper when in the "hopper" - even though the pistons say they are heated. 

Any comments/advice/ experience is more than appreciated! THANX A TON!

Hartz - Cat 

- See more at: https://www.thechocolatelife.com/cat-b#sthash.KhW6q2hI.dpuf

@eg -

Yeah. I can't recommend starting a business in chocolate that is not properly financed from the outset. You may wish to operate like a lean startup but if you don't have the capital to get the right space and the right equipment and finance bean (and other) inventory and have the resources to market your product properly ... wait until you do. It will increase your chances of being successful.

BTW, a back-of-the-envelope calculation says that you should be processing about 1MT of beans per month to be profitable, even as a small, lean startup. If you're planning on doing 300-500kg/mo then what you have is a nice hobby, not a real business.

My .03 (adjusted for inflation),
:: Clay

Sarah -

I have been doing some research and if you want a shiny/pearlescent finish - i.e., the luster part of luster dust - then I think that something like titanium dioxide and/or mica are going to be required ingredients. I don't see any source that does not have these listed as an ingredient. ChefRubber has product categories called Pearl Powder and Liquid Luster but they are both empty.

Good evening,

I'm interested in the chocolate molds. Do you maybe have a list or pictures of them?

Thanks!

I've seen all the equipment above - it's all in great condition.

I don't want to hijack this thread but I am looking for an alternative to confectionery luster dust that doesnt have mica, etc. You speak of oil based colors. Are there powder colors that are natural? Where to find? THis is of some urgency, so any leads are most welcome.

Get yourself one of these, if you work cold 85 F or colder in a 65 F room, you can spray most colored cocoa butters with no prob. If cocoa butter starts getting too thick, get a heat gun and heat the brush. I prefer the open flame one. IF YOU WORK COLD, YOU WILL BE SUCCESSFULL IN GETTIONG SOLID RESULTS ON 3rd or 4 th try.

  http://www.shopchefrubber.com/GREX-1-8-HP-Psi-Type-Mini-Compressor-120V/

sent you an email about the melangeurs, interested in both.

I just recently sold a FCCR-6 case. I know that doesn't help now but i just wanted to say that I loved the case!!! Top of the line and we didnt have any complaints... 

I have a FCC-4 availible but you would have to get the refrigeration portion installed. This was an option they said was possible when we bought both cases about 2 years ago. $3800 if your interested 

Includes:

2 computers, 3 printers, 2 cash boxes, 

The computers can be intigrated and have attachments for scales if product needs to be weighed. First data program allows for multiple users so sales can be tracked per employess. 

$1500 

 justin ph july2015 086 (800x600).jpg - 232KB

Inventory:

800+ plastic chocolate molds-huge variety of shapes, shells, and everything else! $75 per 100

 (6) Lg Chocolate high heel molds with clips  $450

(4) Sm Chocolate high heel molds with clips  $200

 (1) Savage Bros- 125lb/55kg, chocolate melter/tempering unit $5,500

 (1) Cotton Candy machine- Econo Floss $350

(1) Sephra chocolate fountain- 34in commercial, $2200 

 (1) 4ft Federal chocolate case FCC-4 $3800

138 polycarbonate chocolate molds- (all shapes and sizes) $1,932 = 14.00ea

(3)  Double sided Easter egg molds- 10in mold $150= $50ea

(1) Extra Large Easter mold- Great for display creations! $100

180 -Grape wine hangers boxes (includes candy trays) $90 = .55ea

110 -white wine hangers boxes  $55 = .55ea

185 -white window baliton box $55.50= .30ea

30 – 4in square white box $2

475 -brown macaroon trays, 4pc $52.25= .11ea

22- bunny boxes $30.8= 1.40ea

23- egg boxes $25.3 = 1.10ea

26- 18pc red truffle box, (Chocolat’ Chocolat’ box) $59.80= 2.30ea

11- pink  truffle box- can be used as a 9pc or 16pc , (Chocolat’ Chocolat’ box) $14.85=1.35ea

149- sm clear heart boxes- 4pc truffle $111.75 =.75ea

750- pretzel bags - 3”x11” bag $22.50= .03ea

200- candy pads $15.00= .07ea

125- candy signs $312.50= 2.50ea

10- silver heart boxes $10.0= 1.00ea

4- flower buckets $4.00 = 1.00ea

20- lg pink and brown striped window box $25= 1.25ea

925- 5pc clear box $462= .50ea

100- spools of ribbon $200= 2.00ea

90- white gable boxes $40.50= .45ea

240- clear cylinders 4x4in $120= .50ea

400-black balliton boxes  $120= .30ea

3- hot chocolate dispensers $75= 25.00ea

300- chocolate spoon sticks $9= .03ea

75- kraft boxes- 12pc truffles $26.25= .35

30- holiday boxes 24pc truffle $45= 1.5ea

75- red window box , (holds a standard 9pc or 16pc tray) 93.75= 1.25ea

150-  red window box- 4pc $112= .75ea

1850 gold stretch bows $55.50= .03ea

70-pull bows $17.50= .25ea

150- business card chocolate boxes $30= .20ea

550- 2pc white boxes  $99= .18ea

18,000- brown candy cups $48= .002ea

50- gold trays, 4pc $5.50 = .11ea

75- black balliton boxes- 1/2lb $22.5.=.30ea

250- 9pc trays brown $30= .12ea

250- 16pc trays brown $30= .12ea

100- black balliton boxes-1lb  $30= .30ea

26- sm pink & brown $19.5= .75ea

30- gift baskets- assorted sizes $30=  1.00ea

3- feximat baking sheets  $225= 75ea

1200- clear wedding favor box- 4pc truffle  $600= .50

100- clear cylinders 2in x 6in $ 50.00= .50ea

500- clear 7pc truffle boxes $250= .50ea

1,000- clear 3pc truffle boxes $500= .50

200- burgundy boxes- 4pc truffle $100= .50

80- lg gift basket boxes $45= .45ea

40- sm gift basket boxes $18= .45ea

175- XL red window box $218.75= 1.25ea

10- plastic case trays $20= 2.00ea

150- brown bags $22.50= .15ea

3 part chocolate warmer $150

150 shipping Ice packs $90= .75ea

I will separate or as a complete package. Let me know your interest

Ph# 239-980-9753 Call or Text

Email: crackerfishingfl@yahoo.com

Justin 

I need the rubber piston, heater, check valves and o-rings for a Savage Bros. depositor for a 50-lb tempering kettle.  After contacting them, they refused to sell me any parts and insisted I send in the pump (from Guatemala!) and pay a $100/hour labor/diagnostics fee.  I know what's wrong, I just need the parts!  Talk about absolutely appalling customer service!  This is the last thing I ever buy from Savage Bros! 

For sale used bar moulds by Tomric. 

Pieces per mould - 4

Mould dimensions - 5x2.25x3/8 inches.

Weight - 2 ounce.

The moulds sell new for 12.95 a mould.

We are offering these at $6.00 a mould. No returns.

 0807151450-2-1.jpg - 1.1MB

Hello,

We just released a new campaign trying to crowfund our new visual identity, please please please try to help us, even sharing the campaign in social networks can help us a lot.

Redesigning Dreams of Eva

Thanks

Hi Krista,

You may email me at dgpeete@gmail.com or leave you email here and I will send you pics.

Thank you.

Thanks a lot. I will check those out.

Dears,

we are clearing our machinery and we would like to offer these machines:

Santha Melangeurs x 2 (capacity: 20kg, variable speed control, working condition: good)  price: $1.000 each

Laboratory three-roll refiner (water-cooled rollers, working condition: good) price: $3.800

Longitudinal conche (water-heated, 2 tanks of 80kg, variable speed and temperature control, working condition: good). Price: negotiable.

Please find pictures here: http://we.tl/EOCb0Zk7J1

you can contact here or domantas@mulate.lt

Ok I'm having a difficult time figuring how to private message you. Are you still unable to post pics?

I would like to see pics I'll send my email

Some books to get you started. Andrew Shotts and Peter Greweling. They both have some basics. The type of gun is personal preference and size of compressor.

Not a problem.

If the other deal falls through, contact me, I'll consider all serious offers.

Thank you.

I essentially just need a starting off point. Whilst I'm not able to experiment yet, I want to be in a good starting position when I am ready. I have been looking at various equipment sellers and am still unsure of what benefits a gravity feed gun has over a bottom siphon type. 

Also the mixture used to spray, I have seen a few mentioned in various places, from only coloured cocoa butter to coloured cocoa butter mixed with cocoa butter to a 50/50 mix of coloured cocoa butter and chocolate. I'm just trying to find out a bit more about the process before I begin experimenting.

Sorry for the late reply, I am actually buying another Little Dipper,  thank you for your offer, best regards

I don't think there is an indepth guide. Most of us just do it or have taken classes. What in particular are you needing help with? Chef Rubber has lots of equipment.

I've been looking into airbrushing for a while now but I have really been struggling to find good advice. I haven't even seen any books that cover this when working with chocolate and coloured cocoa butter, they all seemed to be aimed at cake decoration and coloured food dyes. 

Whilst there is a fair amount online, most of it seems to be from experimenting hobbyists at home and I'm not sure that they are using the correct equipment or even food safe equipment in some cases! 

Can anyone provide a link to somewhere that has a really in depth guide, or at least a good overview of the technique? 

I'm between kitchen at the moment, for a month or two, so don't have anywhere to get equipment and practise just yet. However it would be great to use this time to brush up on my techniques.