Forum Activity for @Robyn Dochterman

Robyn Dochterman
@Robyn Dochterman
08/02/17 01:55:39PM
23 posts

For Sale: Chocolate melter 9.5 quarts


Posted in: Classifieds

Like new...barely used. Meltinchoc Chocolate Melter enables you to melt chocolate (or other food items) and maintain chocolate in a tempered state with its accurate thermostat. The outer construction is thermo-resistant plastic, with a removable stainless steel pan. NSF.

• 110 volts. 200 W.
• 17" length x 15" width x 5.5" height.
• Temperature range is from 0 to 60 °C (0 to 140 °F).
• Capacity of 9 liters (9.5 quarts).

Retails new at over $800. Asking $400 + shipping from Marine on St. Croix, Minnesota USA (55047)

Feel free to email me directly at info@stcroixchocolateco.com if interested.


meltnchoc.jpg meltnchoc.jpg - 13KB
Robyn Dochterman
@Robyn Dochterman
07/02/17 10:03:25PM
23 posts

WTB: Cacao bags made of jute/burlap


Posted in: Classifieds

H'mm. Thank you for sharing this. I really appreciate it. Since the smell comes from fermentation, and that produces acetic acid, I wonder if the bags could be washed in a tub of baking soda (a base) to counteract the smell. Anyone tried this? I would be happy to try it if I can get any of you chocolate makers to send me some bags. I will pay!


updated by @Robyn Dochterman: 07/05/17 03:57:03PM
Robyn Dochterman
@Robyn Dochterman
07/02/17 12:53:52AM
23 posts

WTB: Cacao bags made of jute/burlap


Posted in: Classifieds

I'm doing some redecorating in my shop and an interested in using cacao bags for decor. Please shoot me an email at info@stcroixchocolateco.com with what you have and what you'd like for them. Interested in wide variety of origins. Thank you.

Robyn Dochterman
@Robyn Dochterman
02/19/17 07:16:11PM
23 posts

Trip Report: Winter 2017 Fancy Food Show


Posted in: News & New Product Press

Thanks for being our eyes and ears on the show floor, Clay!

Robyn Dochterman
@Robyn Dochterman
01/26/17 10:07:56PM
23 posts

Bean to Bar Cocoa Commercial Nib Grinder Cacao Cucina


Posted in: Classifieds

Hello Chef! Do you still have this? What are you asking for it, please?

Robyn Dochterman
@Robyn Dochterman
11/30/16 11:31:55PM
23 posts

F/S -Chocovision x3210 temper machine- Eugene, Oregon


Posted in: Classifieds

Hi James. I'm interested in the x3210. Please email me directly at info@stcroixchocolateco.com and we can talk details. Thanks very  much. -_Robyn

Robyn Dochterman
@Robyn Dochterman
08/25/16 08:02:28PM
23 posts

For Sale - Meltinchoc Chocolate Melter - Minn., USA


Posted in: Classifieds

Thanks, Kerry. Much appreciate you sharing your experience.

Robyn Dochterman
@Robyn Dochterman
08/20/16 02:56:31PM
23 posts

For Sale - Meltinchoc Chocolate Melter - Minn., USA


Posted in: Classifieds

If you are in the continental US, I will ship to you for the $500 price.

Robyn Dochterman
@Robyn Dochterman
08/15/16 06:37:51PM
23 posts

For Sale - Meltinchoc Chocolate Melter - Minn., USA


Posted in: Classifieds

Like new! This chocolate melter/warmer enables you to melt chocolate and maintain chocolate in a tempered state with its accurate thermostat. The outer construction is thermo-resistant plastic, with a removable stainless steel pan. 

• 110 volts. 200 W.
• 17" length x 15" width x 5.5" height.
• Temperature range is from 0 to 60 °C (0 to 140 °F). 
• Capacity of 9 liters (9.5 quarts).

$500 includes shipping to continental US location. If wanting to have it shipped elsewhere, please let me know and we'll figure out shipping price.


chocolatewarmersm.jpg chocolatewarmersm.jpg - 159KB

updated by @Robyn Dochterman: 07/02/17 12:50:44AM
Robyn Dochterman
@Robyn Dochterman
12/01/15 01:17:54PM
23 posts

For sale: 48" Climate controlled chocolate display case


Posted in: Classifieds

Hi Helen. Yes, the case is still available. I'm currently using it through Christmas at a pop-up location at the Mall of America in Bloomington, MN, but it's available at that. I originally listed the price at $700, but I would sell for $625 if the timing works for you.

Robyn Dochterman
@Robyn Dochterman
07/07/15 10:08:56PM
23 posts

For sale: 48" Climate controlled chocolate display case


Posted in: Classifieds

48" Alternative Air refrigerated and humidity controlled chocolate display case for sale.

Works well, cleaned regularly, and was in use until last month when I purchased a bigger case from the same company.

Three tiers of glass shelves, each with its own fluorescent bulb for great visibility of product. Price includes acrylic trays.

You must move or arrange moving/shipping yourself (located on ground level about 4 feet from a door, so easy access. Located 45 min. NE of Minneapolis, Minnesota, USA.


IMG_20150626_113012_burst_02.jpg IMG_20150626_113012_burst_02.jpg - 505KB
Robyn Dochterman
@Robyn Dochterman
02/26/15 02:59:36PM
23 posts

What enrober do you like and why?


Posted in: Opinion

Hi Paul,

Clay brings up excellent questions and points. My advice is to find a way to see as many machines in production situations as you can to get a sense of each's strengths and weaknesses.

I own two used Selmi Plus machines (one with dark and one with milk) and have one enrobing belt that goes on either machine. I'm pretty much a one-person show, and the Selmis are the heart of the operation for me.

Here are some things I love about them: The footprint is small, which is good because my shop is small. I can run them by myself, change the paper roll by myself, and pretty much do everything by myself. They are easy and intuitive to operate and adjust. I can teach an intern how to use it very quickly and I can fine-tune things easily. It's dependable, both in operation and in chocolate temper. It cleans up easily. And, frankly, Selmi's are pretty to look at. Which probably doesn't matter to a lot of people, but I spend a ton of time in my shop environment, and I really don't want to spend it with ugly stuff.

Some things I'm not as wild about: Paper tracking works perfectly sometimes, but toward the end of the roll, it sometimes is not as smooth. I wish there was better operational documentation. I suspect I could be doing more with my Selmi, but I don't know how to access those advanced operations easily. Also, I have to use a converter because I don't have three-phase power to my shop. Not a big deal, but still a consideration.

I'd be happy to answer specific questions if you have any. Hope this helps, and good luck in your search.  --Robyn, St. Croix Chocolate Co.

Robyn Dochterman
@Robyn Dochterman
09/26/12 10:42:16PM
23 posts

Labeling Your Product


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

Hi Wendy,

If you know anyone who works at a bakery, deli or the like, you may be able to input your recipe and use their nutritional calculator to output the information you need for free.

As far as bar codes, I recently did some legwork on this. You may buy a lot of 100 UPCs directly from the official source (I forget the exact name, but just Google "buy a barcode" and you'll easily find the info). Only need a few? I bought a set of five from a legal reseller for much less. The downside of this is that the first numbers of the code identify the reseller, not you. Allegedly, only Wal-Mart and Macy's care about this. Each product, in each size, needs its own barcode. But as far as I know, there's nothing that legally requires you to have a barcode. It's just a matter of convenience for retailers to be able to scan your items, not have to hand-ring them.

Robyn Dochterman
@Robyn Dochterman
06/16/11 10:29:00PM
23 posts

Questions regarding tempering & molding


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

Hi Jo-Ellen,

I live near the Minn/Wis border, and I'm going to strongly encourage you, as others have, to take a class at either the French Pastry School or Callebaut Chocolate Academy, both in Chicago. I've taken classes both places, and they are both excellent, friendly, and immensely helpful. (Anyone want to start a student housing co-op for chocolate students in Chicago?)

I'd also agree with others on the melt by microwave option. It's much faster (pretty much blister free). I have a microwave that has a hotspot (maybe all of them do, I don't know). So I melt 30-40 seconds at a time at first, stirring between, and then 20-30 secs. as I go. Once you have chocolate melted, you can temper it via seeding, and then use a heat pack (from your local Walgreens) that you warm in the microwave to keep it workable for longer. Or, you can zap the bowl back in the microwave for 5-10 seconds at a time and stir, to keep it workable longer also.

Robyn Dochterman
@Robyn Dochterman
05/14/11 08:18:17PM
23 posts

Farmers' markets and other mobile options


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

Thank you, Clay. As always, I appreciate your comments and insights here. I have a shop, licensed commercially for wholesale (and retail is allowed) by the Ag Dept. In Minnesota, Ag usually licenses food establishments that are not restaurants. I will definitely call and ask my Ag guy. Would still value thoughts, experiences, etc from those who are farmers' market veterans.

Robyn Dochterman
@Robyn Dochterman
05/14/11 04:01:12PM
23 posts

Farmers' markets and other mobile options


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

Hi all. I'd love to hear from those of you who have sold your chocolates at farmer's markets. I have some memory of a prior discussion about suggestions for keeping the temp constant, but can't recall specifics (point me in the right direction please if you know the thread).

I would also appreciate any sense of demographics/psychographics you might have formed at farmers' markets. For instance, for those of you who sell this way, what impressions do you have of the audience/customers? Where do you think they fall on the sophistication and price continuums?

Anyone doing a mobile chocolate unit yet? If so, are you using a hotdog-style cart? A catering pickup truck? A full size food truck? Something else?

And finally, anyone have a sense of health dept. regs regarding mobile units when no heating is required (i.e. chocolates only)?

Thanks very much! --Robyn


updated by @Robyn Dochterman: 04/11/15 03:18:07PM
Robyn Dochterman
@Robyn Dochterman
01/11/11 01:48:10AM
23 posts

Pricing in weight opposed to per piece?


Posted in: Opinion

It might make a difference who your customers are. Are they walk-in retail traffic in a touristy area? I started a shop last summer and priced by the piece, mainly because it was quick and simple to ring people up, and almost everyone bought out of the case. But if your customers will buy boxes, then that might make the most sense.
Robyn Dochterman
@Robyn Dochterman
08/01/10 07:51:09PM
23 posts

Getting the temper right with my Selmi?


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

The temp in the enrobing area (not a separate room, but a semi-contained area) is pretty consistently 70-71 degrees F (the rest of the shop is consistently 69 F). The Selmi is set for, and is telling me, the working temp is 89.5 F, and I've been cooling molds in the 70 F area, but not in a cooling cabinet or anything similar. When I hand-dip, it's been in the slightly cooler area.Should I be checking the temps the Selmi is reporting (is it possible they are slightly off?)?
Robyn Dochterman
@Robyn Dochterman
08/01/10 02:06:13PM
23 posts

Getting the temper right with my Selmi?


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

I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it, and I can't seem to quite nail down the temps for perfect tempering.

The info from Chocoa says it wants a high temp of 105-115F. Right now I have it about 109. Is that actually warm enough to melt out all the crystals?

I get nice snap and great shiny results in molds. But not when enrobing (either using the enrober or hand-dipping). Anyone have ideas why? Should I continue adjusting the temp, or should I think about possibly using a different kind of chocolate in it?

Any ideas or suggestions would be appreciated. Thank you!



updated by @Robyn Dochterman: 04/12/15 02:24:16PM
Robyn Dochterman
@Robyn Dochterman
07/13/10 08:41:17PM
23 posts

compressed air?


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

Wow. I just fixed my speakers and watched this video. It's exactly what I was thinking of. Weird. I had no idea this was shown at WPF. I better figure out how to attend next year!
Robyn Dochterman
@Robyn Dochterman
07/13/10 05:51:40PM
23 posts

compressed air?


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

Thank you, Clay. I should have thought of Chef Rubber!
Robyn Dochterman
@Robyn Dochterman
07/13/10 12:44:06PM
23 posts

compressed air?


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

Hi folks. I'd like to do some experimenting with decorating molded chocolates. Specifically, I'm thinking of putting a drop of colored cocoa butter in the bottom of a mold, and then hitting it with a shot of canned, compressed air to drive it across the cavity.

The can I just saw said it included a "bitterant" to dissuade kids from inhaling it. Anyone know if the bitterant will ruin the taste of the chocolate?

Would something using carbon dioxide cartridges be a better choice? (as you've probably guessed, I do not current have an air compressor, or I'd just be using that). Thanks for suggestions, ideas, thoughts!

updated by @Robyn Dochterman: 05/05/15 06:20:12AM
Robyn Dochterman
@Robyn Dochterman
01/08/10 08:47:26PM
23 posts



Hi Lana (and others). I'll be on the tour on Saturday as well, and am attending several other education sessions and the show itself. I'll watch for you and be sure to say hello. --Robyn