Forum Activity for @jujucabra

Need Opinions on Cooling Fridge or Tunnel

Posted in: Tech Help, Tips, Tricks, & Techniques

Update - we got our temperature under control, still using a makeshift cooling tunnel (covered speed rack, perforated sheet pans, AC unit) with good results. We are producing approx 25 molds at a time, but plan to bump that to 50 as soon as we get our electricity sorted in this building. I'm planning our expansion to another workshop, and getting opinions on machinery - the FBM Clima 50 is looking mighty nice to me. Clay, any thoughts on that? 

chocolate molds, vancouver, b.c.

Posted in: Classifieds F/S or Wanted

I'm having a hard time sending a PM, but I am also interested in the bar molds. Assuming 6 squares of 9 pieces? 

Need Opinions on Cooling Fridge or Tunnel

Posted in: Tech Help, Tips, Tricks, & Techniques

We are experiencing unheard of levels of fat bloom in our finished product, which we believe to be environmental. The relative humidity of the cooling rooms are below 50%, but at time the temperature fluctuates, as it did this weekend, when a batch of 450 bars were setting.

Pics below.

Need Opinions on Cooling Fridge or Tunnel

Posted in: Tech Help, Tips, Tricks, & Techniques

We are a small scale confectionery, still fine tuning our processes, and I am in need of a cooling tunnel or chocolate fridge. Any leads on small-scale equipment would be appreciated!

We temper 25# batches (often with inclusions), hand-fill molds and then vibrate with a small dental vibrator. Our current method is putting bar molds in the fridg for 15-20 minutes and then transferring to a speed rack with cover/AC unit - this is proving to be unsatisfactory, so we're ready to move on to the next step. 

Thanks in advance!

Help with Tempering!

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks for the feedback, everybody!

Since my first query, I've adjusted my methods a bit.  I am making small batches (6-8 oz) at a time to test flavors, because I did not have a large amount of chocolate to use until today. Thankfully I've finally set my wholesale account up, and am ready to go. I am now using guittard organic chocolate wafers. Today's experiments are with a 66% cacao. 

I put each bowl (with micro doses of flavor oils) over warm water, so that the chocolate would not fall out of temper, and made sure to warm my tools for each batch as well. I mixed as well as possible... I did see just a little bit of streaking in some of the batches, but no bloom so far! I let them set in a room which was cooler than mine. The milk I made yesterday, one of the moulds did have some bloom, so I've got to go back and re-mould one variety. I did not add any additional fats, as my extraction team has told me that I shouldn't need to activate my cannabis oils before adding to the chocolate, hooray for one less step.

One of my issues was the baffle for the Chocovision Rev V... the temp I was receiving from the machine was 2-4 degrees off of what both digital & analog thermometers read. I am using the "holey" baffle and it seems to be better. The tempering machine company is sending me a replacement baffle.

Today I started out with a floor model air conditioner, which I have positioned in front of the speed rack where I am now able to set my chocolates. This makes a huge difference in the ambient temp of the room already... from 75* yesterday to a balmy 69. Also the fan is blowing the cool air right over the moulds.

I think some of my problem was also in relation to my moulds being a little bit dirty. I have since bought several soft paintbrushes and am double-washing them with Dawn dish detergent. 

What dish detergent/soap do yous guys prefer?

Again, thank you for the feedback and troubleshooting help. 

Help with Tempering!

Posted in: Tech Help, Tips, Tricks, & Techniques

Photos below. Full disclosure - these are to be cannabis edibles. (It's legal here in Oregon now).  I am planning to add cannabis oil to the tempered chocolate, and we have found that it is best absorbed when activated and added (diluted) in coconut oil. Each of my recipes need to contain *some* coconut oil - I try to add the minimal amount in each instance. I thought that 1gm per 5# would not affect the outcome, but it seems it might be a problem. These chocolates do not currently contain cannabis, just coconut and flavoring oils. 

The coconut oil was added to the chocolate callets during the melt cycle, behind the baffle. My hypothesis was that it would emulsify during the temper process. The entire batch contained coconut oil, and it all bloomed. 

The chocolate that was flavored was ladled into a dry, warm bowl while in temper, and a few drops of each flavoring oil (LorAnn for 2, peppermint essential oil) was added in and stirred with a rubber spat. I warmed the oils in a water bath before adding them in.

As you can see from the pictures, I still had some shine and release from the moulds. The tablets with marshmallow, nuts, and toffee did not have any flavorings, just coconut oil. 

Help with Tempering!

Posted in: Tech Help, Tips, Tricks, & Techniques

Hello! I am a new confectioner (chef turned pastry chef), learning as I go. I am working on a line of artisanal tablets/candy bars, using LorAnn or essential oils to flavor chocolate, and I am still experiencing bloom. I added approx 2 grams of coconut oil to the 5# dark couverture chocolate as it was melting. I am using an automatic tempering machine, (Chocovision Rev V) adding the warmed oils to tempered chocolate, and letting set overnight/days. The ambient temperature in the room is around 69*F but can get as warm as 74*. Is the temperature the problem? Any help is appreciated! 

updated by @jujucabra: 12/16/16 07:05:10