Forum Activity for @Steve Whitman

Re-tempering in Chocovision Delta machine?

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

I re-temper chocolate in my Delta on a regular basis. Beginning with the end of the previous tempering/working batch, I always spread my left over chocolate on a 1/2 sheet pan and pop it in my cooling cabiinet (re-purposed TRUE beverage cooler with a new thermostat set to 55F) for about 20 min so that my left overs have a good temper. When it comes time to re-use. I melt the chocolate out to a pretty high temp (116-118F for 72% choc) to be sure to melt ou the crystals completely. Then I always use fresh chocolate for the seed. I general;ly use the "extended temper" setting because I'm working with the batch long enough that it will over-crystalize and thicken if I try to just keep going at 88.5 F or so. I also raise the heat a bit as I go when the chocolate starts to thicken - up to as high as 90F. Keep in mind that environmental factors such as humidity and room temp can have a big effect on the chocolate.

Hope this helps,

Steve

chopping up a block of chocolate

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

No

Commercial grade clear top chocolate boxes - supplier needed

Posted in: Tasting Notes

Try ModPac or aspecialtybox.com. ModPac is cheaper but requires a larger minimum order for the lower price. In case lots of 250 ModPac is WAY cheaper.

Storage for chocolate

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

For going to markets I use a Cambro carrier with slots for half sheet pans and a freezer pack. Be sure to wrap each tray of Chocolates in plastic wrap so they don't spill inside the carrier. I use clear hotel pans filled with ice to display product on my table, but most of my stock is in the Cambro. This setup will work up to about 95F with a shade canopy. Above that its officially To Hot For Chocolate.

After action report on my first attempt at Caramels

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

I find I need to cook caramel to 250 F to get a firm but still chewy texture. 248 F and its to soft to hold its shape when dipping, 252 F and its getting pretty hard. I'm working at 5000 ft. elevation with (usually) low humidity, which may have an effect.

Yet Another Shelf Life Discussion - For The Holidays

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

Enrobed or molded, if you're sealing the ganache in tempered chocolate you should have at least a 3 week room temperature shelf life.

Yet Another Shelf Life Discussion - For The Holidays

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

Greg - Maybe I'm missing something, but I don't see where you're enrobing or dipping your ganache in tempered chocolate. If you're trying to get shelf life for "naked" ganache, I don't think that's feasible. The tempered chocolate shell serves to seal the ganache and preserve it, at least for a few weeks. Just wrapping a ganache with foil won't allow it to be kept at room temperature.

What Do YOU pay for chocolate?

Posted in: Opinion

Brad - I get Guittard and E. Guittard from a local bakery supply company for about $4.50/lb, buying in 10 - 50 lb orders. Some of it they stock normally, but the E. Guittard they stock for me specifically at that price.

Renting kitchen space by the hour?

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

Thanks for the responses. It looks like my place is actually at the lower end of the cost scale. Which means my "fix" is to greatly increase production speed. Tempering capactiy is my bottleneck right now - need to get a big enough machine to make it worthwhile to add some helpers and boost production/ per hour. Thanks again.

Renting kitchen space by the hour?

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

Hello Chocolate Lifers ;^) I'm a new subscriber, starting a chocolate business, and have tons of questions to ask. I'm in New Mexico, where the health codes prohibit any food production for salefrom the home - I have to work in an approved kitchen. I know that renting time in a commercial kitchen is one way many people get their start. Can anyone give me an idea of what to expect to pay to use someone else's kitchen during their off hours? I expect that these arrangements are often based on personal connections, and might vary widely depending on where you are. I'm currently working out of a kitchen incubator that charges an hourly rate that is too high for my operation to handle, as my production and sales are still very small. Any ideas on what a comparable cost might be would be helpful. $300/month? $500? $10/hr?

TIA for your insights,

Steve Whitman

Choco Canyon Artisan Chocolate

updated by @Steve Whitman: 05/01/15 01:50:52PM