Forum Activity for @antonino allegra

Chocolate not sticking to caramel

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

Hi,chocolate sticks to almost everything, except on fat.

it seems (from far away) that your problem is not the chocolate itself, but theycaramel. If the caramel has a overly shine look, it could be that some fat is surfacing/splitting, making it difficult for the chocolate to stick.

for test purpose, check first the caramel, then do a test by coating something else (nuts?) to understand what you are doing incorrect. 

Otherwise you can always "dust the caramel with something to roughen the surface.

cheers.

Need Opinions on Cooling Fridge or Tunnel

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

If you plan to only do chocolate bars then i can suggest a tempering unit and  vertical folded tunnel as Clay suggested. It saves space and is very efficient.

However, if you plan to do other items (enrobing) an horizontal tunnel will be a good compromise. You just need quite a long one tho...

Liquid chocolate to hot chocolate

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

Small world Grant!

i will contact you directly via email, so we can catch up!

Bean-to-cocoa butter and cocoa powder

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

Update... many years later! 

We have found a way to build our own cocoa butter press to make about 10kg/h. We are looking into building the machine although is not cheap... it costs about $20K... but we could process about 70kg cocoa butter per day.... 

Will keep posted

Liquid chocolate to hot chocolate

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

WOW, Brad and Clay agreeing on something? how long have i been away from this forum???  what is happening!? ha ha ha!

Good luck with the factory Brad! following the process on FB...

Which cocoa bean roaster to consider?

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

We have a fluid-bed roaster that we built locally (South Africa) together with our coffee roaster/engineer friends. 

Compared to the drum roaster i previosly owned, it is fast and it doesn’t break the cocoa beans while tumbling, meaning the beans roast evenly and no broken-burned nibs end up later in the chocolate mix.

Once I figured out the profile I want for my beans, the parameters are set and practically anyone can roast! Compared to the drum-roasting it is almost a walk in the park.

 I used to work with a drum roaster, and although is very difficult to compare (i use now different beans) I agree that the fluid-bed gives a “brighter” roast than the drum one. it has  enhanced the fruity notes of the beans and it is very consistent.

it would be fun to test the same beans in both type of roaster to see what really is the difference between the two!  

Cheers

Nino

What Do YOU pay for chocolate?

Posted in: Opinion

Hi Brad,

here in South Africa (don't know how much will help you) we sell chocolate at ca $13/kg (71% dark) and ca $10/kg for a milk 38%.setting us in a medium high price range.

We are a small bean to bar organic chocolate factory (1T/month) that sell as well to restaurants and hotels.

we are competing against

A)the big guys (callebaut,vahlrona,lindt,belcolade, ect)

B) against lower level of chocolate (chocolate is chocolate...we hear that a lot here!!)

C)No one else sells organic chocolate, so it is hard to compare "apple with apple" fairly.

I am telling you that simply because if you produce an excellent chocolate and you approach directly Pastry Chefs you will be able to enter the market without problems.

Being a Pastry Chef my self, we have managed to "speak the same language" of the Pastry Chefs of some of the major 5 star hotel in Cape Town.

We offer them chocolate and chocolate solutions,ideas and customer care that makes the difference between us and a just a sale rep of a big guy.

Taste and consistency of course is what will make you competitive but on this, i believe some of us has a lot to learn from you!

All the best with the new shop!

PS: i sent you some chocolate few months ago via a client of us coming back to Canada, have you ever received it? (Cocoafair)

Nino

Grinding Sugar

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

hi,

we need to grind something between 20 and 80kg at time.

Is Hammer mill a manufacturer?

Thanks a lot!!!

Nino

Grinding Sugar

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

Hi Everyone,

we buy organic sugar for our bean to bar chocolate.

I would like to reduce the time of grinding by pre-grinding the sugar before it goes into our conching machine.

anyone has any idea? is there a mid size machine out there i could look into it or anything i could build by my self? (meaning locally...i am not mac gyver!)

Thank a lot!

Nino

updated by @antonino allegra: 04/10/15 11:42:27

Modifying molds....

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

I am curios!

go-to dark chocolate truffle recipe?

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

We do regularly very large amount of hand piped/rolled truffles. we started with the 2:1 ratio and we adjusted to have a nice consistency/fat content. We know that if we change cream supplier we must adjust the recipe by reducing cream+adding milk.

Best trick to speed up process is to melt completely the chocolate; warm up cream/gluco etc stir together and pour on a tray covered with glad wrap. about 3-4 hour later you can already pipe them. Crystallize overnight, roll and dip day after...

my 2 rand.....

Nino

Enrober Paper redux

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

Hi Andy,

i'm having the same issue here in SA but i know few factories that produce papers.

My enrober is arriving any time soon from Italy, but then the problem starts with the paper...

Could you please let me know what are the paper specs in general for enrobers?

Thanks in advance

Nino

Nutritional calculator

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

Hi there,

i did have a look into it, it seems a easy to use thing. you just need to type a recipe and it will calculate the whole NV. unfortunately Cocoa bean, mass/liquor/butter are not on the preloaded list!

Nutritional calculator

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

Hi there,

this is an interesting one, hope someone can help! having a software that can calculate standard value could be very interesting!

Best of luck!

Chocolate Spraying

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

T

Chocolate Spraying

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

Hi guys,i'm getting a panning machine to "test" in the next weeks and i would be in the same situation.I have a deep pastry back ground and i used to spray a lot of chocolate to decorate cakes.What about a simple spray gun? At my pastry lab we used to have a normal spray gun bought at the hardware store:electric and easy to use. also a air compressed air gun could work, no?If our testing machine works, and i like to do panning, i am looking into the Selmi one or a Rollermac, both italian and very cool looking at their specs.As soon as i get my machine i will also start to update my R&D on panninig!CheersAntonino

What is a good, small enrober to buy?

Posted in: Opinion

Machine just arrived, waiting for engineer to get my 3phase electricity up and running.

The Compatta is already in and it is a bomb!

What is a good, small enrober to buy?

Posted in: Opinion

update!

my enrober Unica is finally arriving on monday, soon pics and review!!!

What is a good, small enrober to buy?

Posted in: Opinion

Hi Colin,

i ordered a Unica 25kg and a Compatta 12kg.

i used to work in a shop many many years ago and we used to coat 100's of truffles in one go.

i just run them trough the enrobing belt and once on the other side, just "touch" them to give the "spiky hand rolled look.

Me and an assistant, we used to make few thousands of it in this way.

In my calculation, we could do about 5000 or more pieces a day depending on what and how we decide to do it.

Will keep posted!

What is a good, small enrober to buy?

Posted in: Opinion

Just Continuing to my other reply that was cut off.

Hi Colin, i have an enrobing belt that runs with a Prefamac, and i must say that Andy is right. It takes time and put it together, and it take double the time to clean it!.
We have used once to try coating 2000 truffles in one shot and it was a disaster, we ended up doing it by hand...
Now we have ordered an FBM with dedicated enrobing belt: such belt, made by them, run in sync with the tempering machine, as all the other gadgets included (fan, cold/hot air blower, curtain etc..) on top of it it "warms up" so that the chocolate doesn't set on the wire belt and it can be taken a part to be washed in a dish washer! It runs out of the machine computer board so it should also be easy to use..
I will post more about it once the machine arrives.
Cheer
Antonino

What is a good, small enrober to buy?

Posted in: Opinion

Hi Colin, i have an enrobing belt that runs with a Prefamac, and i must say that Andy is right. It takes time and afford to put it together,

Going Organic

Posted in: Opinion

Hi Omar,

you are welcome! We haven't tried any one else, so it is difficult to say if they are better or worst than others.

It just Takes soo long to get some information, price list and everything organized.

MAKE SURE that before importing you have all the documentation required by your country to import goods.

They will not help yo with it. If you order a product that needs special permit (eg: milk powder, sugar) they will not tell you that and you will be stuck at custom with no way to recover your goods. Choose a very good shipping company (if you like i can give you my contact, they are based world wide) otherwise you will end up spending a fortune and not see the stock!!

Importing, shipping is a b.... i actually went for a course to understand it!

Best of luck and you know you can contact me if you need some advice..

Keep posting your results with the search!!!

Cheers

Antonino

Going Organic

Posted in: Opinion

Hi Omar,

I'm a chocolate Maker from italy living in South Africa. We have started a year ago an organic Chocolate Factory bean to bar.

We haven't look at difference between organic and non organic beans and product but we believe that at the high end of the quality (A+ and so ) the price differences is minimal.

We buy from TradingOrganic all our ingredients, but we are looking at Pronatec as well.

If someone knows other trading company that deal with Organic (any part of the world) we would like to know them.

Trading organic has a good range of products and quality, it is however very hard to get detailed info from them like:

origin -(farms, area etc)

Variety- criollo etc)

Quality etc..

They are very slow on answering your request BUT if by mistake you own them 1 dollar they will harass you with a million of emails. It happen to us, they told us to pay a certain amount and then once they found out that THEY did a mistake, i received a gazillion of emails from 3 or 4 different people.

Unfortunately there is not many trading company dealing with Organic, so they abuse their power....

We still deal with them, but i would be very happy to find another supplier...

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

HI ALL,

There is a BIG BIG TYPO on the last reply:

"I have worked in the past with Selmi in a shop, and i didn't found them great."

WAS MEANT TO BE:"I have worked in the past with Selmi in a shop (Fagiotto's Peratoner) and DID FOUND THEM GREAT!"

My apologies, i still prefer FBM and have ordered another 2 machines , but the Selmi machines are also very good.

My apologies to Selmi for a wrong statement!

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi Omar,

i don't understand 100% the question.

I have worked in the past with Selmi in a shop, and i didn't found them great.

Beautiful: yes, good working condition: yes, a bit too pricey for my budget:yes

Then when i was ready to buy a machine i accidently stood on FBM webpage, contact them, and Selmi at same time.

FBM responded immediately and they have been very helpful no matter how big or small my business was. It took a whole year before i could buy a machine: first plan was the small AURA, then it became Prima and although no deal was closed they never gave up on me.

Till last year: the business got a big kick and we had money to buy one.

We live in South Africa, not really around the corner of Italy, so i had to be 100% sure that if a machine breaks i would be able to fix it with what is available here.

South African Engineer are some of the best in the world, so instead of computerized machinery i choose a machine (FBM) that could be fixed here easily (IF I WOULD HAVE PROBLEM, THAT I NEVER HAD).

As well my engineer uses the same motors/mechanic supplier that FBM uses, so it was perfect!

With Selmi, we are interested in a machine that FBM doesn't make. If we will close a deal with them? i don't know: Wishes and money are not best friends!

So, would i be happy in the same way with Selmi? i will not know, simply because i do not have one of their machine to: a) work with it every day b) running her to the limit and beyond, c) open the "hood" and see if my MacGyver skills are useful.

As Italian, i can't be happier! Two Italian Companies are the most requested around the world of Chocolate!

Cheers

Antonino

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Wow, i hope i didn't start a negative competition between sale reps and companies!

What surprise me is that although this tread has got already 20 reply, no chocolatier is taking part of it!

Where are you guys? no one wants to share their secrets???

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

HI Giuseppe,

No i wouldn't dare to put a computer together by my self, i actually have the same one for about 8 years and i'm scared to touch it....

I'm good with simple things, but if i put my mind into something i learn how to do it.

I have made my own guitar and my own "melting pot" with a digital thermostat "stolen" from a reptile tank....that how far i could go with "electronic"

there is no moving parts: no mechanics= no fun for me....

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi Tom,

all good from my side, i'm an Italian that speaks english mostly with my hands (ha ha ah ah a).

i will get back to you to our other potential deal once the factory is back 100% in shape.

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi Tom,

my apologies in regards to the discussion, it wasn't meant at all as offensive but merely as a "joke".

We (Tom and i) have been in contact because we want to buy one of Selmi machines and i wouldn't contact you if would think that sale rep are all bad. You are actually the first one from Selmi contacting me so fast!

Just to go back into the topic to clarify with Tom (not with Sam): the OP asked chocolatiers to give their opinion and then he was using my story, my experience to make FBM sound a poor machine. I found it frustrating from Sam to twist peoples word. So far, i have been the only chocolate maker to answer to his request of help, and i never seen a thank you for participating, rather turning my words around.

I participate to Chocolatelife forum because i give and learn things not to accuse or being accused.

I find my self very good with FBM, but as i said to Sam: Selmi,Pomati, Gami FBM: i can only be happy because are machines of Italian technology.

I hope it clarify that i have anything against any business,

regards

Antonino

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

C'mon Sam,
you have asked the sale reps NOT a Chocolatier that has bought the machine... Compare apples with apples before you make assumptions.
Of course someone that want to SELL will never say something you do not want to hear! Ask them if you can shower with the machine and they will say YES, of course!!
i'm not making money out of it, so you rather should ask FBM importer in your country...
You are taking my word and twisting it, by JUST using parts of the discussion making it sound bad and giving FBM a bad name, this is not fair to a excellent and world leading company and to me that has taken the time to respond to your request of help.
It also defeat the point of The ChocolateLife forum about transparency and real
-chocolate-life experiences.
If you believe that machinery (mechanical equipment) are maintenance free, do so. i believe in Father Christmas.
I never complained about FBM neither.
i can call them now and they will answer the phone. 2 years have past and i still haven't received a quote from Selmi.
But this is my story. not yours..

On the other hand i will not post any other comment to any request of yours.
There is a non written rule to say in this forum (but i guess is the same in real life), at least, "thank you for helping me taking a decision and/or sharing your experience about something". So far you have done the opposite.
Good bye and i wish you the best success with WHATEVER machine you buy.

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Sam,

i had a look at this tread: the only other person that has reply to you has been someone that want to sell you their machine without telling you why they want to get rid of it.

Usually the sale reps of all the company would have put their long emails about how good their product is!

Maybe others do not take the time to help you with your decision....

i'm here to put my 2 cents of experience with a machine i use, it is just a genuine comment as what i believe this forum is about: sharing information and help each other.

We had bought the FBM just a year ago. After 6 months of perfect working condition i started to get "itchy" and in collaboration with the Engineering dept. of FBM i have modified certain parameter of the machine just because i'm a crazy guy that like to bring a machine over the limit.... i like racing and because i do not have time to do track racing with my motor bike, i race everything else

Maintenance?

every now and then i blow with compressed air the elements, the cooling system and check that all the electrical connection are tight (if you understand engineering a bit you will know that electricity "vibrate" and heat expand /contract cabling so something, sometimes could get loose)

I check once a month that the cooling liquid is on level; i put a protective sheet on the computer board so it doesn't get dirty. That's all.

I guess if you have a car you do check tires and oil every now and then, no?

Compare to the others, i believe that replacing a -easy to find- temperature prob. is way easier to replace a computer transistor or an electronic board..

The concept is the same tempering concept for every one: a melting pot; a spiral that brings the chocolate up, a cooling system and a control system.... HOW they do it is very different. i can only tell you that the FBM ones suit me 110% otherwise i would be very stupid to buy another 2 and planning to buy their cooling tunnel (Custom made to my specs) as well in 1 years time.

Then as i said, you can buy a red Ferrari and be happy, i would choose a 911.....

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi Sam,

it seems that i'm on CHocolate life at the same time as you!

That Selmi machine are more..."beautiful" no doubts about it! the design is incredible!

Not sure about Pomati, never worked with..

Definitely they use the same concept, but the technology behind is complex and each of them have their own style. I have read in this forum that if a Selmi breaks (seldom) it is a lot of "computerized" things to change... The Fbm is more user friendly for maintenance, it is more mechanical orientated rather than sensor etc. (i apologize if i say something not 100% true, as i haven't taken a part a Selmi...no one would allow me)

Still all of them are made in Italy so i'm glad ( as italian) if you choose one of them.

I can only talk about experience:

When we bought the Unica from FBM, we got it with pneumatic depositor (the most amazing invention!) and with "the shower" accessory that allows you to do one mold (3 bars) in one single shot, but also chocolate drops and chocolate sticks.

Shipping is a big expense, i suggest you to consider if in less than 2-3 years you will need the enrober or not: things in business can change fast!

Like you, we thought that the enrober was not necessary at that time, but 2 months later i had to decline a biiiig contract because i couldn't do "enrobing" work!

Now we are in process of ordering another Unica and a Compatta BOTH with enrober, makes our life easier and we can increase our range of product to satisfy more clients.

We are going to do a product that has 2 coatings (dark and white) and we can (with the 2 enrober) finish the product in half of the time: out of the white..straight into the dark... No waiting time!

My opinion: the 3 companies make excellent machinery, I have chosen FBM for many reason. you should get what you think will make you happy working with it every day...

Cheers, keep us updated!

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi, just out of curiosity,

is the Selmi plus a 12 kg machine? i have worked in the past with the bigger ones, but i was wondering if the small one are as good as the big ones.

Btw, i like to be clear that i'm not a FBM sale rep. I love their machines and i do not dislike Selmi... i just didn't like their customer service...

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi Sam,

i disbelieve those are a lot of problems. I run the machine flat out and over the limit of production suggested by the manufacturer.

We have increased output thanks to this machine from 400kg to over a ton.

in effect more than "damages" it all has been "fine tuning" to my specification.

The machine was set up to "european" weather condition, i tuned to our conditions.

I asked to caliber all the thermostats because i'm very pedantic and obsessed with perfection. As well i asked to increase the performance of the tank (melting pot) with elements from a bigger machine so my "downtime" is shorten by 40%.

Most of the people would never try to do that or would never need to do that. We could say i turned a very fast motorbike to a racing motorbike....

In the morning it takes 20 min. to temper just by pressing a button.... you can also set up the machine to be ready even before you arrive to work.... but i like a cup of coffee with my staff when we start the day, so i don't bother with setting timers.

My 2 cents....

Cheers

Antonino

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Posted in: Opinion

Hi ,

im a chocolate maker and we do quite a bit of chocolate, bars and truffles/pralines.

I'm (not hiding, not a sale rep) a big fan of FBM. We have a Unica 25kg we running her flat out since almost a year. very little hiccups, simply fixed with a screw driver by me (you can check previous post on it).

just few days ago we did a temp calibration on the pc board, easy game.

Last, we noticed some issue with the tank temperature: a skype meeting, 2 days later the parts arrived free of charge and by my self i simply replaced it with FBM on skype with me all the time. Sure $10k wont be enough for a Unica.... but maybe a Compatta....

wrapping chocolate

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

What is a "Traditional Chocolate Truffle"?

Posted in: Opinion

We call it "classic" truffles, made with chocolate +cream+ butter, rolled in tempered chocolate and then in cocoa powder.

We distingue between truffles and pralines by the first being round, piped and rolled by hand, the second being moulded items with a filling...

The Malting Process as it Relates to Cacao Fermentation

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

unfortunately, for me, i have no access to fresh pod!

but reading the comment from brian, and taking in consideration a bit of experience with wheat (beer) and germination, i would do it this way:

Remove the beans after the first day of picking, somehow wash them (to stop/slow down fermentation) let germinate in a even bed, then roast them directly. see the result.

i guess it could be one of those "add on" to your traditionally beans to create an extra/different flavor note...

I would be very curious to taste a chocolate made with 100% unfermented but malted beans... i might have just given a world discover away. !!!!

For you lucky people living in Cocoa farms: if you ever try my idea and it works:please, at least, send me a fly ticket to come and visit you ah ah aha !!!

"Raw" chocolate FDA recall

Posted in: News & New Product Press (Read-Only)

ouch!

never been a fan of "raw" whatsoever chocolate.

It is a painful exercise to explain every time the truth behind the "raw".... who know where this accident will bring... Is this the end of the "raw"?

i don't wish anyone to go out of business, but

maybe a bit of rules by the FDA will bring some clarity to the matter.

Evaluation and Feedback

Posted in: Opinion

Hi Gordon,

i have started following your website just about a year ago and i have really learned a lot. I also have shared my notes on beans, roasting and participated on a lot of discussion.

I found so interesting to contribute together with people from the 4 side of the world.

I understand you fear to loose control of the situation by someone pointing bad at your forum, but generally speaking this is a "open source" of knowledge: Someone like me will use to learn, someone will use to "spy" and someone just for the fun of accusing.

I like it, and i enjoyed discussions that are technically orientated.

I think Clay, you should still have input to the forum with your own discussion, opening up the forum to new ideas but also having a look at trends and political decision regarding chocolate (like the story about Fair trade)

Paying, not sure about... no one like to pay for sharing information.... and who will make the money? the Forum owner or the people that put the informations?

an online book library could be a cool idea.... small year fees, unlimited access and if i want to buy a Hard Copy of one of the books, a good discount should apply...

my 2 South African Rand of suggestions..

Cheers

Antonino

Theobromine: source for?

Posted in: Classifieds F/S or Wanted

Hi Brad,

is it a case or all of the chocolate maker/ business owner suffer from high blood pressure?

Something to do with the fact we have been eating too much chocolate and our heart is used to pump under theobromine effect/push?

It might sound stupid, but i always been running on "high" (chocolate, figurative!!), now being a business owner that has turned into something more stressful.

If what we eat is what we are (and i eat very healthy) is the chocolate the potential cause of high pump work?

any thought anyone?

Nino

Theobromine: source for?

Posted in: Classifieds F/S or Wanted

So Barb, any update on your research?

can anyone tell me what do i need /how to / crystallize theobromine ?