In excellent condition. Used for barely a couple of months. Originally $700, selling for $350. Please email me at gpanchapakesan@gmail.com or call at 646-789-2560 if interested.
Sturdy machine. Used on and off for about a year. $400. Please let me know if you are interested. You can email me at gpanchapakesan@gmail.com or call me at 646-789-2560.
I found this discussion really helpful. Thanks Clay for all the detail. I have a Chocovision X3210 and am making only bars (for now). Which means it's all about the tempering. I'm not doing bean to bar (again, for now) so I'm starting with chocolate and blending for my own taste. I've gone circles with the X3210 trying to get a reliable, repeatable tempering process. It's been impossible. My bars have snap and sheen but if you know what to look for, you see slight gray lines or blobs. People eating it don't care but it's certainly not perfect. I spoke with Chocovision, and their chocolate expert multiple times. Have tinkered with ambient temperature, humidity etc. but despite all the right pieces to the formula, I cannot get a perfectly tempered bar every time.
So, the question I ask is, if I am going to make lots and lots of bars to sell wholesale, is the Chocovision X3210 not the way to go? Will I ever get it to work reliably? Or should I just give up and move to a "continuous tempering" machine as I am reading in this discussion. Any thoughts?
Geetha
Hi,
Anyone have recommendations for finding a printer for chocolate bar wrappers? Should I be looking for something specific for professional wrappers? I need someone who can provide me with options for the paper and cut the wrapper to size.
Any thoughts would be really really appreciated. Thanks in advance.
Geetha
Hi,
I had so many issues with tempering chocolate that I went out and boughta humidity monitor for my room. I'm based in the New York area and the humidity on a bright sunny day was at 52%. Today, it's really cloudy and humidity is a whopping 70%. I'm assuming that was one of the main reasons my chocolate kept getting the cocoa butter streaks on them after tempering with a chocovision x3210.
I will evenutally be working in a climate controlled commercial kitchen, but I will be storing the chocolates at home - with these humidity issues. I have a dehumidifer. Do I keep that running 24/7? Doesn't seem efficient. I have an old fridge i can store the chocolates in, but not sure how to control the humidity in there.
Any help/thoughts would be great.
Thanks much,
Geetha
I am using a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly tempered. I started with about 4 lbs of chocolate (and believe I followed instructions to the T).
The first batch came out better than the rest, although there were some streaks. I used the same chocolate, and left it rotatingat the "tempered" temperature before I could free up my molds to make another batch and then another. The second batch was the worst - very streaky - almost looked like bloom. The third batch had sugar bloom on it but looked better than the second.
Not sure what I could have done wrong. They wouldn't harden right away (temperature of the room was probably about 70 degrees) so I did put them in the fridge briefly - a few minutes - to harden.
I read varying accounts about the difficulty of tempering - some people say, once you have the technique down, even hand-tempering is a snap. Some people say it's such a delicate process that you my never get it right.
Any thoughts on basic mistakes I may be making?
Thanks much!
Geetha
Thanks all for your help.
Your insight was very interesting, Clay - that it's more worthwhile to actually buy a thermoform machine than go for the high end molds. I will look into that.
Thanks again,
Geetha
I am looking for options to create custom molds for my chocolate bars. I did order custom molds that were quite inexpensive and they kind of work, but are not as sturdy and don't feel as durable as a poly-carbonate mold. I have no idea how much it would cost to have professional poly-carbonate molds made. Any suggestions/thoughts?
Thanks,
G
Hi,
Is there such a thing as a small machine that will package chocolate bars in foil and paper wrappers? What I've seen online is huge machines that do large volumes or instructions on how to wrap by hand. I'm wondering if there's a small scale version of a machine to do the chocolate packaging.
Thanks,
Geetha
Hi Clay,
Thanks so much for the detailed response. What you say makes a lot of sense. I was thinking of a specialized bar though - not confections. Would your comments apply even for bars?
Hi sebastian,
Give me a couple of days to get back to you with something that makes sense. I am wondering though if there's someone who'd be willing to start with small batches and eventually grow to a larger scale. I would like the option to test the concept out in market before committing to something large scale.
Hi Sebastian,
I'm actually in the very early stages and in the process of researching my options. I'm afraid I don't have a lot of details to give you just yet. Are you involved in this yourself? If you're travelling, I'll be happy to give you a call when you get back and we can talk in some detail. I really appreciate your help.
Thanks. Let me know.
I am wondering if there are any options to have chocolates manufactured to my specifications, which I can then package and sell? I would like to know if such companies exist - who are willing to do the manufacturing - and how I might find them.
Any input anyone may have will be really helpful.
Thanks much,
G
