Forum Activity for @Justin Schaffer2

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.

Excellent - glad it worked for you.

Just wanted to thank you for your help, refrigerating it immediately worked a treat and did exactly what I needed!

Please can you send me the price 

decokraftgh@gmail.com.  Thank you 

I posted one for sale 3 days ago..you may contact me if interested, just see my post, or email me Dgpeete@gmail.com. Thanks.

Hi all, anyone know where I can get this style of packaging! ????

 20150726_084353.jpg - 1.3MB

LITTLE DIPPER...lol

Hilliards Little Dipper for sale, located in SW Pennsylvania.

Original invoice/purchase in Novermber 2012 for over $1500. This unit is in exellent condition and was used for a small home based business. It was never used comercially. It includes the lid, instruction manual an extra nylon temperature probe holder with allen key and a Hilliards nylon bowl scraper.

I am asking $1100 which will include shipping to the lower 48.

Need pictures? send me your email address, for some reason I can't load them here.

When I try to load pictures It says "file has an invalid extension (jpg)- it should be one of ."  ONE OF WHAT???

Please email me dgpeete@gmail.com for pictures.

Questions??? Respond here or call me 724-596-0538 Dave.

I have:

- 175 lbs Raw Cacao Paste ($170/25lb box, total: $1,190)

- 75 lbs Raw Cacao Butter ($150/25lb box, total: $450)

These are from Pacari, which is Arriba Nacional cacao from Ecuador. Both are certified organic.

I can't use them at this time and need to get them out of my space. I am in Brooklyn, NY and would prefer a local buyer, but can ship with serious interest. Prefernce for buyers taking the whole lot. I can deliver in the NYC area.

email: lynaemarie@gmail.com

Piping bag is large - about 18 inches, and holds close to 4 litres (quarts).  I have other smaller piping bags but rarely use them.

We use a tall and narrow 3 Qt. cambro and then just pour directly in from the mixing bowl. What size pastry bag are you using?

Hi everyone,

I have a Chocovision X3210 in excellent condition that I'm selling for $1600 including shipping to the continental U.S. Includes a holey baffle, 2 scrapers and 2 dipping forks.

Email me with questions: heather@verucachocolates.com

I use a 2-qt pitcher. Anything that holds the bag open works.

A tall, plastic drinking glass that is a few inches shorter than the bag; drape the top over the edge of the glass.  Fill the bag, scrape along the edge if you like and then pull it up and out and proceed to pipe.  Been doing it this way for years.  The reason you get blank stares is that most pastry professionals are accustomed to holding it in one hand and filling with the other...I never could master that.

Ok....

If you've ever tried to give a cat a bath by yourself, well.... that's what it's like trying to load marshmallow into a piping bag by yourself!!!!!

I swear I got more marshmallow on me than out the end of the tip of the bag!!!

Where can I find an apparatus that holds the bloody piping bag wide open while I scoop stuff into it - and I mean a BIG aparatus - not one of those dinky Wilton piping bag stands for the happy homemaker and her cup of blue icing.

I find it absolutely ridiculous that I can buy piping bags everywhere in this city, but when I ask for a stand or a holder, the sales guy looks at me with this "deer in the headlights" look, then says "Uhhhhhh....".

I appreciate the help.

Frustrated Brad.... 

Hello,  I am looking for a Hilliard Little Dipper, please  let me know if you have one available.   This would be our next tempering machine, we  just need shipping to Miami.

Email:  gerencia@chocostudio.pe

Thanks in advance,

Cesar Jose

I let the chocolate in molds cool at room temperature. But I'm going to put it by my fan next time around. It did take hours to solidify which sounds like it was never tempered. 

I'll give an update after I try @thomas-snuggs steps. I'm really trying to avoid buying marble and I'd like to try to not use seeds because I bought specific beans from different parts of the world and I want to find out if I can taste a difference.

How many pounds of chocolate are you trying to temper? After pouring it in the molds, how are you cooling your chocolate at room temperature or fridge? (how long did it take to solidify?)

The cooling via stirring and fan may not be cooling the particules properly. You would be better with a Cold Marble cooling or seed cooling (You may need to use a 3rd party seeds at first then you can save your own seeds)

PS - You do not need to go up to 124 (118 - 120 should be enough to melt all particules), coold it down further to 82 and then bring it up to 88 - 89 and test it on a parchment parper before you pour it in the molds to make sure it is well tempered.

Sounds great, thanks! I'll do those added steps tonight

Always test your chocolate for temper. Place a little on the back of a spoon or on a piece of wax paper. It should set in a few minutes and have a nice snap. If not, then it has not been tempered.

A room temperature of 72 F is on the high side for me. I prefer 68 F and I always have a fan blowing over my chocolate molds. I learned the hard way that tempered chocolate will produce bars just like your photos if the room temperature is too high.

I also use a double boiler to heat my dark chocolate to 120 F and then cool it in a 65 to 68 F water bath to 80 F, then back on the boiler to bring the temperature back up to 89/90 F. I am always stiring and allow some time at each temperature. One must take care if using a water bath as water in chocolate is bad.

I hope this helps.

I just left the chocolate in the double boiler bowl and stir it with a fan blowing on the choc. It was a slow process. Probablt took over ten minutes to drop down to 84 F

I put the bowl back over the steaming water for 15-20 secs to bring it back to 90 F.

I did not test the choc before molding. How do I test? The room temperature is 72 F and I used food grade silicon molds.

When do you do the cooling in the bath? 

The chocolate was either not tempered when it was molded or lost it in the mold. Did you test the chocolate prior to molding? If the test was ok, then your chocolate was not in a cool enough environment while it set. What was the ambient temp while in the molds? I usually cool my dark chocolate to 80 to 81 F in a cold water bath when tempering. 

How did you cool it down from 124 to 84? How fast?

How did you bring it up from 84 to 90?

Is your little dipper still available?  I am very interested simplysogood@hotmail.com  Thank you

Hi, This is my first attempt at making chocolate from beans. I attached a photo of the chocolate I attempted to temper. Does anyone know where I went wrong from just looking at that formation of crystals? 

I used a doulble boiler. Took the chocolate up to 124 F, then cooled it to 84 F just using a fan and stirring the chocolate in the bowl. Then brought it back up to 90 F and put it in the molds.

Thanks for any help offered!

 Temperingproblem.jpg - 1.9MB

Thanks! I was just curious on its capacity as I've always had a 10" w  tunnel etc. This is first time running a smaller machine.