Colin Green

I'm from Sydney, Australia and I manufacture chocolate goodies by panning. My focus is to build an online business.  Currently I do a lot of "farmers markets" and school fetes and am often invited by Rotary and Probus Clubs to talk about chocolate.

My web page is at www.captainchocolate.com.au and if you're checking out what I make, do check back from time to time as I am continually "innovating" as ideas occur to me!

Thanks Clay for giving me this soapbox!

Group Discussions

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Colin Green

Just to say "Hi"!


Just found this area. I am in...
@Colin Green 8 years ago - Comments: 0
Colin Green

Does chocolate temper when panning?


I am told that tempering is not...
@Colin Green 6 years ago - Comments: 11
Colin Green

Chocolate Enrobing in New Zealand


I am told that someone makes a...
@Colin Green 6 years ago - Comments: 8

Latest Activity

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Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Making small chocolate balls"
"Thanks Sue!  This looks exactly what I need!  And they have a lovely range of other products too that look really exciting! Thanks a million! Colin"
Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Making small chocolate balls"
"Hi @peter3.  Yes - that is exactly what I wish to do.  I already have a range of "Chocolate Nibbles" and these are created by starting with..."
Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Making small chocolate balls"
"Thanks for the thought @garfoid  That's "panning" and where I'm trying to head towards once I have the balls worked out  Let me ponder.  Thanks..."
Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Making small chocolate balls"
"Thanks for the thought @garfoid It MIGHT be a solution.  It would be slow and I need to do runs of around 16Kg at a tine.  I think that each ball..."
Colin Green
 
@colin-green • 2 years ago • comments: 0
Created a new forum topic:
Making small chocolate balls
Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Working with Tempering Machines "
"Hi Eric, Can you advise what Chinese machine you are finding such good results from please?  I use Chinese pans and I'm very pleased with them..."
Colin Green
 
@colin-green • 2 years ago • comments: 6
Posted a new Comment on @lisa-morley:
"Hi Lisa, I didn't sell and am now planning to expand into a wider range. Hence my query about the moulds.  As we're so close and generally seem to be..."
Colin Green
 
@colin-green • 2 years ago • comments: 0
Posted a response to "Working with Tempering Machines "
"If you only need small quantities of white chocolate you might consider the EzTemper system out of Toronto, Canada.  Then you can use your main..."
Colin Green
 
@colin-green • 2 years ago • comments: 6
Posted a new Comment on @lisa-morley:
"Hi Lisa, Just saw your posts.  We're neighbours - I have a chocolate shop in Jannali.  Did you ever sell your moulds? I don't see what happened on the..."
Colin Green
 
@colin-green • 3 years ago • comments: 0
Posted a response to "White dust on surface of panned chocolate"
"Thanks for that. With panning we do indeed use untempered chocolate.  With deeply crevassed products such as inca berries the chocolate fills the..."

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captain chocolate o6b

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Eric K. Meredith
04/30/17 04:41:54PM @eric-k-meredith:

Hello Colin,

www.alibaba.com is the Web Site like Ebay & Amazon.com The names of some of the companies are as follows companies all make QUALITY CHOCOLATE EQUIPMENT at VERY GOOD & VERY REASONABLE PRICES!!! #1) Zhengzhou Bona Enterprise Co. LTD. #2) Zhengzhou Glory Development Corporation #3)Zhengzhou Auris Machinery Co. Ltd. #4) Henan U-First Machinery Equipment Co. Ltd. !!! The over TWELVE (12) pieces of equipment I have purchased from these four (4) companies, all of their Equipment is of VERY HIGH QUALITY, will last a long time & the prices are GREAT!!!! But Henan U-FIRST Machinery Equipment Co. Ltd. The Sales Manager Mr. Chris Lee, has been the BEST person & some of the companies I have purchased TWO items from. #1) I only bought ONE (1) item from, but #4) I have purchase SEVEN (7) pieces of equipment. Not because of the quality, but the PRICE has been the best, But the SERVICE is a LOT BETTER than ANYTHING!!. I have to look up is email address, but he is really ONE (1) of the BEST sales agent I have ever dealt with. Please let me know & I will send you his email address. But all of the FOUR (4) companies very good & their equipment is well worth the money plus!! The only difference is the service & detailed instruction with the equipment. Please let me know & I will help in any way I can.

If you want or ever need any COCOA PRODUCTS PURE & GHANA ORIGINAL (COCOA PASTE/CHOCOLATE LIQUOR, COCOA BUTTER, COCOA POWDER!! I would be very glade to help you with all of your Cocoa Products Needs.

Eric


Ash Maki
01/26/15 07:34:58PM @ash-maki:

Mostly when to slow it down and or speed it up.

The effect that speed has on the process.


Ash Maki
01/25/15 08:23:02PM @ash-maki:

Hi there Colin. I would love to here any tips you might have on panning. I have been looking to learn more on the art but info is kinda hard to find. 


Deborah3
08/21/13 11:40:27PM @deborah3:

Thankyou Colin, I like the angled tray idea and was also thinking of how to lift the metal choc tray off the ice so will investigate Clark's products.

I will be doing an all day Sample festival in September which will be hotter than now, just to keep things interesting, ha!

I love glass, but it is too fragile hence the plastic (which I always wrap up in a pillow case after use so it doesn't scratch).

The commercial displays are expensive so I was going to make one if all else fails

cheers

Deborah


Deborah3
08/21/13 08:56:32PM @deborah3:

Thanks for the feedback Colin. At the moment I display and sell varieties of single chocolates, not bars or packets. Customers are attracted to the large display so if there is only one of each flavour is a poor show. They are always cooled before I pack into the esky and I keep the bulk there until I need to replenish the display so they are cool. At the moment I have several cake displays with plastic round lids up on ice, but the ice causes condensation in the display area and doesn't look attractive. Any other thoughts?

PS yes I'm up north

Deborah


Tom Bauweraerts
05/31/13 02:21:09AM @tom-bauweraerts:

Hi Colin,

It's our pleasure, who knows for the future you might consider a holiday in Italy. The offer stands so you are always welcome. In our 8 years experience with the panning machine we can really show a lot of applications, we now also put a layer of sugar around the chocolate coated product without any problem and also very important but time consuming is the natural shine (without products) we obtain on the products.

Good luck with all and hope to meet you one day !

Many regards

Tom


New Zealand Chocolate Festival
07/12/12 06:21:54PM @new-zealand-chocolate-festival:

Hi Colin! Pity you won't be able to join us but then there is always next year! Enjoy your time in NZ :o)