Forum Activity for @Adam G.

Here you are. Hope this helps.

Regarding the Premier Grinder, are you referring to the 1.5 or 2 liter (tilting) model? I just did a 5 lb. test batch on the 2 liter model and it worked like a champ. It certainly could handle more and I'll find out how much in the next few days.

The big box stores should continue to carry rough service bulbs.

http://www.homedepot.com/p/Feit-Electric-100-Watt-A19-Rough-Service-Incandescent-Light-Bulb-4-Pack-100A-RS-4-RP/202245660

This would be a lot of manual labor but what about a coffee bean shaped mold where actual coffee beans serve as a "filling"?

Of course the mold's cavities would need to be large enough for the bean and space for a decent coating.

How did you temper them? Each most likely has its own tempering profile: "...milk fat delays the onset of crystallisation, lowers the melting point of cocoa butter and that chocolate containing milk fat requires lower temperatures and longer times for tempering." source

"... but for some reason I find it annoying when a place has a sign up saying they charge less when you pay with cash."

I also think consumers would be annoyed with the reverse -- getting hit with a credit card usage fee during checkout. I think it's pretty well understood that by and large we're a plastic-using society (for better or worse), there is a price to pay for that convenience, and it's expected that companies factor those costs into the price of doing business.

There's a regional liquor store that offers a 5% discount if you pay with cash or debit card. The cashiers consistently mention this at checkout and signs are posted everywhere. Customers love this. This offer (along with a great product selection) is effectively building customer loyalty.

This has a textured pattern but it's very close to your size requirements: http://tomric.com/index.php?route=product/product&filter_name=square&page=2&product_id=3557

Breakable square bar but again close in size: http://www.chocolat-chocolat.com/home/chocolate-molds/chocolate-molds-bars/p16876410.html

Chocoley's formula basically states that 0.708 ounces of chocolate will fill 1 cubic inch and the mold is a perfect cuboid. Of course some chocolate is going to be more dense than others and I have yet to see a mold that is a perfect solid shape (e.g. without bevels, curves, patterns, etc.) so this formula is only intended to get you in the ballpark. You can get a little more accurate if you can figure out how many ounces a cubic inch of Guittard chocolate weighs and substitute 0.708 with this value.

Older discussion here: http://www.thechocolatelife.com/forum/topics/quest-for-micrometer

http://chocolatealchemy.com/2012/11/07/ask-the-alchemist-11/

http://www.ecolechocolat.com/

Well, remove everything from the list of ingredients for the dark chocolate bar with the exception of cocoa and you're essentially left with the equivalent of cacao nibs. The largest ingredient removed is sugar so in this case the nibs are healthier.

Chocolate stores best at around mid to high 50*F. Refrigerators are generally colder than this but the larger concern is that they are moist environments.With that being said, you can store your chocolate in a refrigerator in a well sealed plastic container with a couple of layers of paper towel around the chocolate to absorb any moisture. Bring the chocolate in the container up to room temperature before opening it to keep the cold chocolate from pulling moisture from the air and forming condensation. This is quite a bit of hassle and risk forcommercialproduction in my opinion.

If warm chocolate in the mold or chocolate that has been inadequatelytempered -- as I mentioned earlier -- is placed in a cold environment it will start to pull the sugar in the chocolate itself to the surface (sugar bloom) obviously quicker in the former case.

George is correct, refrigerators are generally too cold for storing chocolate. A grainy texture may also develop in time when there is a wide variation in temperature between the chocolate (too hot) and the mold (too cold).

COCOAROMA is no longer in print but you can order back issues.

It sounds like you need to cool the chocolate down quicker. If it's not quick enoughsome of the cocoa butter molecules in the warmer center of the chocolate slowly release and rise to the surface. You may also want toexperiment with using layers of chocolate to fill the mold instead of just one pour.

Amano Chocolate suggests garden mulch : " Today, cocoa bean husk is sold or even given away as garden mulch. For this, the husk is highly sought after. The husk is full of nutrients and has high concentrations of nitrogen, potassium, and phosphorousall important plant nutrients. Its strong fibers help to break up the soil, and thus it is particularly useful in soils with lots of clay. When used to cover the soil, it helps to keep the moisture in and makes a beautiful ground cover. The best part, of course, is that it makes gardens smell of chocolate. What could be better than that?"

Others are using it to create tea .

I too share the same concerns regarding food safety Clay mentioned and like David would like to see more in a selection of winnowers. Has anyone gone through the process of getting a homemade winnower (or any equipment for that matter) approved for commercial use - either formally or simply getting a pass from a health inspector?

For example, what if I where to build this one using food-grade materials? What challenges would I face using this in an approved manner?
[Presently set aside issues related to production rate and time-to-build vs. cost - which are quite valid - for this particular design.]