Model LM3, 120v/60Hz. Only used twice and wasn't right for our job. In like new condition, with one container/lid.
Asking $290
Shipping included to continental U.S.
Contact info@verucachocolates.com for more information
Hey Daniel,
We use sorbitol in a few of our ganaches - we add powder directly into the cream, which dilutes it.
Heather
We use a tall and narrow 3 Qt. cambro and then just pour directly in from the mixing bowl. What size pastry bag are you using?
Hi everyone,
I have a Chocovision X3210 in excellent condition that I'm selling for $1600 including shipping to the continental U.S. Includes a holey baffle, 2 scrapers and 2 dipping forks.
Email me with questions: heather@verucachocolates.com
Has anyone ever used an offsite fulfillment center to save on storage space and shipping costs? We have a small business with a pretty dismal rate contract with UPS, and are considering an offsite fulfillment center with temperature controlled storage, backup generators and quality guarantees with excellent shipping rates.
Open to any and all feedback on this idea,
Heather
Susie, just saw this post, but thought I'd say that most of the table top tempering machines come with pre-set tempering curves for milk chocolate that are way off for many couvatures. We always manually override the end temp to match the tempering curve for the specific chocolate that we're using. And, we work with room temperature molds that are at 68-70 degrees F. Hope that helps!
We've had great luck with Polar-Tech.com - they'll actually talk you through which products in terms of thicknesses and ice pack volumes will work for your need. Also, for our local deliveries we use large styrofoam boxes with ice packs that we immediately take back with us. Good luck!
Quantity 70, in original shipping box.
Rigid set up box with fuchsia lid and lime green base, 15.5"L x 4"W x 1-3/8"H. Fabric wrapped box exterior, matched color-wrapped interior. Each box includes black glassine paper and a gold tray with 18 cavities, already assembled. Price new was
Asking $240 plus $15 shipping within the U.S.
Contact admin@verucachocolates.com for more information
Like new condition.
Mini Confectionary Guitar - platform base is 11.25 x 10". Heavy duty plastic bottom, easy to clean (fits in the sink or dishwasher!). One frame with spacing at 22mm (7/8"). Comes with stanless tray for putting product on and off guitar, and a 10" smoother.
Asking $500 with free shipping to the U.S.
Contact admin@verucachocolates.com
Hi everyone,
I'm in the market for a continuous tempering machine with a tank capacity of 25kg or higher that has the capability to add on an enrober in the future. I've read all of the posts here from 2012 and 2013, but don't see anyone that has mentioned the Bakon Choco-lution. Does anyone have experience using this machine in their production facility? I'm mostly looking for opinions from users, not sellers (unless you're one and the same!).
Heather
Great question. I have an ongoing list:
- better located HVAC vents for even flow and avoiding drafts near crucial work areas
- counter height or ceiling/pull down electrical outlets
- great lighting for decorating (I did this right the first time and have loved it)
- cabinetry with drawers for organized and protected molds storage
- future possibility of an entire "cool room" instead of a wine cooler or walk-in
- space for a packaging station, if you're planning on shipping or doing retail
Hope this helps!
Heather
Hi Daniel,
It's Heather, from Veruca. I went through the same question when I built out my place, and found it was easiest to call/visit the Food Protection Division (312-746-8046) and ask directly. They told me that I needed one because I use cream and butter in ganaches. The wholesale inspector for the state said I absolutely didn't need one at all. Go figure. Happy to talk over other experiences if it will help, and good luck!
heather
Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious.
Thanks - it's as I suspected. I'll try it this week...
I'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark chocolate, room temp of 70 deg F. I filled two molds, and emptied one out as a shell to fill later, and kept one as solid. Left at room temp overnight, and the next morning the shell is set perfectly, and the solid chocolates have white swirls throughout, as if it was not tempered.
Thoughts on this and advice on how to avoid this unsightly problem?
Thanks,
Heather
I had a health inspection in Chicago last year, and when the inspector asked me how I sanitize my molds (I don't; I never use water or cleaners), I showed her photocopies of instructions on mold care from 3 companies and 3 textbooks that all said absolutely not to wash them. She was fine with it after all that...
I bought the starch sheets from KopyKake a month ago - the ink prints on to them perfectly, but I've had a ZERO percent success rate at seven attempts transfer on to perfectly tempered chocolate. I've tried the upper temperature range, and no luck. I've put in a call to KopyKake also, and am waiting to hear back, but I'm not hopeful about what advice they'll give. It just doesn't seem to work. Sorry I can't add any helpful advice, but I'll be reading this thread as well to gain some!
