Forum Activity for @vincent mourou

After Eight-like paper Needed

Posted in: Classifieds F/S or Wanted

We are looking for shiny waxy paper like the one used for making the After Eight mints. Would any of you know a food paper supplier who would have a selection? We would need about 30kg (66 pounds) to start with. Please see the attached image for reference.

Thank you,

Vincent

updated by @vincent mourou: 06/29/23 06:49:02PM

Cacao Field Testing Equipment Needed!

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

I will soon be heading to some cacao growing areas in SE Asia, and would like to get some recommendations for good quality/price cacao testing equipment such as a guillotine cross-section cutter, moisture meter, ph meter, refractometers, etc. What are some cost-effective models?

Thanks in advance for your advice and feedback.

Vincent Mourou-Rochebois

updated by @vincent mourou: 04/09/15 06:05:15PM

Stone Grinder for Raw Chocolate

Posted in: Make Mine Raw ...

it will definitely go over 40 degrees C (actually around 43 without sugar). you'll have to keep a fan on it to cool the contents while grinding. that should work well since we have used our Premier Wet Grinder 1.5L (like a santha but with a more modern design) to temper the chocolate with rollers in place to 31 degress with the use of a blower. By loosening the screw to go under 34 degrees the rollers have less contact (pressure) with the base surface and the temperature can drop to 29-31 degrees, and your chocolate is tempered. We also have a 20L Wet Grinder (weighs 500lbs) and the temperature is the same. hope that's helpful.

polycarbonate source

Posted in: Classifieds F/S or Wanted

hello eric. would it be possible to see some of your work?

Has anyone used the NETZSCH chocolate machines?

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

Hi Duffy,

How many pounds of cocoa nibs can you work with at a time in a ECGC65? The website says 65lbs but just thought your experience might be helpful.

Thanks,

Vincent