Forum Activity for @Harry Way

cacao cucina

Posted in: Opinion

Just curious Brad, what do you consider outrageous pricing? You make several hundred pounds of chocolate per week, what do you charge for that chocolate? $10/Lb? and it costs you what, about $4/lb to make it? I seem to recall you made a similar statement about the NETZSCH ChocoEasy. Yes it's expensive, really expensive, but it's worth it. Is your chocolate worth it? I don't know, never tasted it, but I bet it has a metallic taste based on what you've described in other posts.

I keep reading and hearing about people using this cheap equipment and having to work on it constantly. What's that worth? I've been to BLT, they are good people, and in my opinion, their equipment is more geared in quality and therefore pricing towards the large food companies for R&D, pretty much like our equipment. Our equipment is scaled down for R&D and then the larger production machines are actually very much competitively priced against the traditional conches and roll refiners.

Jessica - you should take a look at that equipment, don't be put off by one bad review. You might want to take a look at our equipment as well, although we don't have roasting, there's too many on the market. Cracking and winnowing however seems to be a real need in the market for a machine, Cacao Cucina has one that works, but it is relatively expensive.

www.chocoeasy.com

And the above is just my opinion

Santha Melangeurs

Posted in: Geek Gear - Cool Tools (Read-Only)

Duffy - the latest version of the chocoeasy has a pre-grinding rotor installed in the refiner that allows feeding very coarse materials, like nibs or crystal sugar, so the company you are familiar with may have an older unit.

To start with nibs you need to use some cocoa butter to circulate the nibs into the refiner. depending on the size of the ChocoEasy unit, the amount of butter required to do this is about 3-4 kilograms.

Santha Melangeurs

Posted in: Geek Gear - Cool Tools (Read-Only)

Sales Alert!

Maybe you all should take a look at ChocoEasy - this is a German machine so it's expensive, but built to last forever, serviced here in USA by yours truly and customer service is our best sales tool.

I'll tell you up front that the 50 Kilogram machine is $99,500 and the 300 Kilgoram machine is $186,000. These are fully automated machines to control temperature, process time. Produce 25 to 50 Kgs in 8 hours to below 15 microns. Can start with nibs and butter

So if you're ready to use a BMW versus a Tata, please take a look. NETZSCH is having a seminar on this machine in Las Vegas at Chef Rubber on July 28th-29th.

www.chocoeasy.com

Where can I purchase wholesale chocolate in Florida?

Posted in: Classifieds F/S or Wanted

You all might want to contact Tierra Nueva down in Miami, they will custom manufacture chocolate for you and they also have standard products. http://www.tierranuevacocoa.com/site/ or if you're interested you can make your own chocolate recipes starting with Liquor, sugar, etc with the NETZSCH ChocoEasy www.chocoeasy.com

Where can I purchase wholesale chocolate in Florida?

Posted in: Classifieds F/S or Wanted

You can contact Tierra Nueva in Miami Gardens. They have their own chocolate production machinery and can make a custom product for you or they have standard couvertures. http://www.tierranuevacocoa.com/site/?page_id=43

Has anyone used the NETZSCH chocolate machines?

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

Hi Guys,The ChocoEasy system has to start with a liquid, NETZSCH does not currently have any bean roasting, cracking or winnowing equipment, I have been to Bottom Line Technologies in Sarasota Florida, they make a small cracking and winnowing machine suitable for use with the ChocoEasy 50 Kg unit (CE 50) http://www.blt-inc.com/winn15.htm What I would like to try sometime with the CE 50 is bean grinding in the machine itself. We can pump solids as large as 3-5 mm. So if we start out a chocolate batch with just a small amount of liquor in the machine, we could add the nibs, grind them to the desired fineness. We have made dark chocolate fine as 8 microns using micrometer measurement.Then add Sugar or whatever sweetener you want to use, milk powder if milk chocolate (another thing I want to try is using whole milk or condensed milk since the drying capability of the CE 50 is quite efficient)The space required for a CE 50 is about 10 x 6 this includes room to move and work around the machine. A power panel can be mounted on a wall as far as 100 away for the machine. It does require 230 or 460 volts, 3 Phase power and cooling water (intermittent use) it has its own hot water system for controlling temperatures.Thanks for the interesting discussing,Harry