Where can I find a Guillotine?
Posted in: Classifieds F/S or Wanted
http://www.datasweet.info/cms/front_content.php?idcat=162
that's the new, correct link for the first reply
Forum Activity for @Carlos Eichenberger
Posted in: Classifieds F/S or Wanted
http://www.datasweet.info/cms/front_content.php?idcat=162
that's the new, correct link for the first reply
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
Anthony,The Savage pump costs around $4k new. It fits on the Savage 50lb tempering melte r and uses compressed air to move a piston that can be set to the desired dose. You can control it with a pedal or it can be set to work on a timed basis.IIRC the last quote I got from Savage for the tempering machine/dosing pump combo was $9.2k. I bought mine used from a shop that had closed for considerable savings. Look in the Classifieds section at the Retail Confectioners' Association website for possible leads on used gear. I bought a lot of my shop's equipment that way.
dipping machines...
Posted in: Tech Help, Tips, Tricks, & Techniques
I use 100cc syringes when making bars from my smaller tempering machines. Works a treat, plus dosage can be controlled very accurately. Additionally, they are very cheap! With practice, I can mold almost as quickly as my Savage dosing pump can.
Help needed finding cake cutter wire in bulk!
Posted in: Classifieds F/S or Wanted
Oh I have several frames strung with good stainless wire. I'm just experimenting with the cake cutter wire, as a trial with a cake cutter yielded very clean and precise cuts, whereas the normal thin wire produced breaks in the chocolate even though it was paper thin. Also, the cake cutter wire is MUCH stronger, preventing the dreaded snapped wires in the middle of a ganache slab. Cleaning the cake cutter wasn't difficult at all, very hot water and patience did the trick.
Help needed finding cake cutter wire in bulk!
Posted in: Classifieds F/S or Wanted
Really? No one? All the dessert pros on this site? 2 days and *crickets*
Help needed finding cake cutter wire in bulk!
Posted in: Classifieds F/S or Wanted
I need to find a roll of serrated cake cutter wire ( this type of cake cutter) but everywhere I look, I can only find pre-cut lengths. I want the whole roll because I want to string one of my guitar frames with this wire. Some pieces really benefit from this serrated cut, but so far, no luck finding the stuff by the roll. Help!
updated by @Carlos Eichenberger: 06/29/23 16:49:02
Will my drizzle make my chocolates fizzle?
Posted in: Tech Help, Tips, Tricks, & Techniques
It will if untempered. Another option would be to use compound coating (non tempering chocolate that contains vegetable fats) which would set normally and not bloom.
Cacao Pods Picture
Posted in: Uncategorized
If you're in no big hurry I need to visit both my cacao suppliers here in Guatemala before October. I'll ask if they can have a pile ready to be photographed with a nice background.
Wholesale Packaging...quick!
Posted in: Tech Help, Tips, Tricks, & Techniques
I would like to suggest an entirely different approach. Try half-sheet pans and covers. Readily available, reusable, and inexpensive. Also fit a LOT of pieces per pan, already in their candy cups. Easily transportable in a rack or carrier.
About to give up!
Posted in: Tech Help, Tips, Tricks, & Techniques
Lisa -- I don't use seed chocolate in the ACMC at all... For milk it goes up to 120, dark 125, then down to 79-80 for milk, 81-82 for dark, then back up to 90 working for milk and 92 for dark. The chocolate needs to only just reach the low temps before you raise them again. This has given me consistent results for the past 2 years.Also, your room conditions are of paramount importance. Temp and humidity should not be too high or your work will be affected.
Chocolate molds
Posted in: Classifieds F/S or Wanted
http://www.amazon.com/Fun-World-Heart-Gelatin-Mold/dp/B000OD5TOA/re... It's for gelatin, but don't see why it wouldn't work for chocolate.
Just bought my first tempering machine, any advice or tricks?
Posted in: Tech Help, Tips, Tricks, & Techniques
Well, for starters, Chocovision was supposed to be working on the "holey baffle" for the Rev 1/2 (not sure what the status is on this). That in itself will almost double the machine's capacity. Another good way to increase capacity is by pre-melting. Have your melted chocolate ready to go into the machine as close to holding temperature as you can have it. Once you've used about 2/3 of the tempered chocolate, add that part back from your melted chocolate. Give it 5 minutes or so to properly "seed" the new batch and continue working.I also like to use seed cocoa butter instead of chocolate. Pretty much the same method Chocovision uses with seed chocolate, only much less (1% by weight instead of 10%). The thing is of course this requires tempered cocoa butter!
Tips for clearing a chocolate-clogged drain?
Posted in: Tech Help, Tips, Tricks, & Techniques
I imagine a blast of steam could also be helpful, just take care not to overpressurize the pipe!
Looking for wrapping solutions
Posted in: Tech Help, Tips, Tricks, & Techniques
Easiest shift from foil/paper wrap is to a pouch/box system. Look for metallized barrier pouches, many manufacturers carry them, and those can be made and printed to your specs. It's a much faster procedure to slip the bar in the pouch, seal and box. I'm right in the middle of doing exactly that switch. I sourced my materials locally.
Type of Bar Foil
Posted in: Classifieds F/S or Wanted
It's called Paper-backed Foil, and can be bought at Revere Group and others
long shelf life fillings
Posted in: Recipes
The gelee/pate de fruit idea is very good. Combine it with a pralin/chocolate/feuilletine layer and you have a 6-month shelf-stable product with a great flavor/crunch combination.
Mold decorating with colored cocoa butter
Posted in: Tech Help, Tips, Tricks, & Techniques
Some people temper, some don't. I'm part of the "yes" crowd. I find that when I don't temper the CCB it gives inconsistent results. When I do, never a problem. Also depends on what technique was used: airbrush, finger, brush?I have a Hilliard's cooling cabinet, and usually leave the mold in the cooler for 1/2 hour after capping. After that we unmold basically just by flipping over and if necessary giving it a gentle tap.
Chocolate without Soy Products
Posted in: News & New Product Press (Read-Only)
As far as I know, De Vries is also lecithin-free. Personally I make a 70% that's just cacao and sugar, but it's processed in the same machinery as chocolate containing lecithin.
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, & Techniques
Great tip!!! I personally know the owners of two pharma distribution companies, will offer to trade them for chcocolate!
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, & Techniques
I've used these dry gel packs from Cameron and they are excellent. In fact, save for recycled gelpacks these are all I use. When used in conjunction with a well-insulated box, these will arrive still frozen at their destination, using Priority Mail as the shipping method.
Summer shipping tips & tricks?
Posted in: Tech Help, Tips, Tricks, & Techniques
This is the best warm-weather shipping primer I've ever read. Kudos!
chocolate shop name
Posted in: Opinion
I like Clay's Neonato idea... Neonato Cioccolata or Neonato Cioccolateria sounds very European, exclusive, sensual, intimate and mysterious.
Marketing and Promotion Advice
Posted in: Allow Me to Introduce Myself
Send some bars to Emily Stone of Chocolate in Context . If your chocolate is top-notch and she likes your product, you will get a mention.However, my best results have been obtained through social networking sites, particularly Facebook. I started a Business Page in February, and through ads purchased on FB ($8/day advertising budget) plus my own connections, have almost 2,000 "fans." This translates into two or more daily sales (actual walk-ins) and many email and Wall inquiries.
cacao butter bulk sought
Posted in: News & New Product Press (Read-Only)
Chocolate Alchemy also has pretty decent pricing for cocoa butter.
tempering with homemade mycryo
Posted in: Tech Help, Tips, Tricks, & Techniques
I've used lots of tempered cb as seed. The way I've done it is to temper the cb and pour in ice cube molds, then grate it with a Microplane. As soon as the chocolate reaches 35C I add the seed butter slowly. Most of the time I've used this method with my Hilliard's temperers, although this will work just fine doing it manually.
What happened to De Vries?
Posted in: News & New Product Press (Read-Only)
I was told by a fellow chocolatier that Steve's mom has been having health issues, so he has suspended operations until further notice. Sadly, IIRC the illness is terminal.
Heading to Guatemala next week
Posted in: News & New Product Press (Read-Only)
Come visit me at Danta Chocolate in Guatemala City. I can also get you in touch with my two cacao suppliers and see if they're willing to give a tour. One of them is quite close to Atitlan, on the coast side of one of the volcanoes. Are you here for Easter week? If so, most places of business are closed except in tourist areas (which will be completely overrun).
Whats your aibrush of choice?
Posted in: Geek Gear - Cool Tools (Read-Only)
I use the Badger 250. It's cheap so you can buy lots of them, and because of its design it's very difficult to clog. Here's a link to Tower Hobbies
Cement mixer as coating pan?
Posted in: Geek Gear - Cool Tools (Read-Only)
Thanks for the insight Clay, with an amalgam of your suggestions and my ideas I think I can come up with a food-safe and cheap solution.
Cement mixer as coating pan?
Posted in: Geek Gear - Cool Tools (Read-Only)
Clay,I was actually thinking of disassembling the drum, thoroughly degreasing it with isopropyl alcohol, bead blasting and then having it plated with either nickel or chrome. Failing that, I think I could get a duplicate drum fabricated from stainless steel, and even so I'd probably come in way below the price of a dedicated coating pan.
Cement mixer as coating pan?
Posted in: Geek Gear - Cool Tools (Read-Only)
I came across this cement mixer and thought it would make a decent coating pan. It's a fraction of the price of any other coating pans, is freestanding and looks easy to disassemble. Opinions?
updated by @Carlos Eichenberger: 12/13/24 12:15:15
Selling at farmer's markets... in the heat of summer?
Posted in: Tech Help, Tips, Tricks, & Techniques
With the unit pictured above, condensation from the cooling fins on the cold (inside) section, amounts to around 1/2 cup daily. Here we have an average RH of around 70%, and I've measured a very respectable 50-55% inside the display.The temperature differential is not enough (usually) to cause any significant condensation.Oh, and at Valrhona's Ecole, they were using a thermoelectric dehumidifier in the crystallization room. Apparently they do work quite well, the chefs seemed pretty taken with it.
Selling at farmer's markets... in the heat of summer?
Posted in: Tech Help, Tips, Tricks, & Techniques
The cabinet was made by a professional cabinetmaker, who also had the curved glass made. I did all the electrics and lighting. It wasn't cheap either, with total cost coming in around $1000. Still very good compared to commercial units which sell around $3k-$5k.I had considered selling a similar unit, but since I'm in Guatemala it makes it very expensive to ship just about anywhere.BTW, most wine coolers actually use thermoelectric devices for cooling. If you can find a damaged unit you could use the internals to cool your display.
Selling at farmer's markets... in the heat of summer?
Posted in: Tech Help, Tips, Tricks, & Techniques
Something no one has suggested so far are thermoelectric coolers. They come in a variety of sizes, and unlike ice cooling, these units actually dehumidify, instead of adding moisture to the air in the cooler.I built a 12-volt powered, LED-illuminated portable display cooled by a unit cannibalized from a cooler. A compact 12-volt car battery could easily power this unit all day, as it draws a measly 67 watts of power. It works quite well, usually giving a 15 degree differential between outside and in. Where I'm located there's no need for more cooling, but I imagine adding a second unit would do the trick in hotter places. Here's a picture.
ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO
Posted in: Tech Help, Tips, Tricks, & Techniques
What kind of melanger do you have? With the Santha and Inno models, I've always just put the nibs directly in. Of course not all at the same time, but warmed nibs, added slowly, will grind into liquor just fine in either of the two previously mentioned grinders. No need for the Champion. In fact, mine is now used only for making nut butters and for juicing.If you need higher output, a Nixtamal (used for making corn masa, among other things) grinder could do the trick nicely for a coarse grind. You still need to warm the nibs before grinding.
Central America Cruise
Posted in: Travels & Adventures
That seems pretty difficult. Unless you can find a chocolate or cacao related business right in port, you just won't have the time. I know several cacao plantations and chocolatiers in Costa Rica, but they are all inland.
General Tempering Question
Posted in: Tech Help, Tips, Tricks, & Techniques
What are the temp/humidity conditions in your room? At least personally, the only time that happens is when humidity is too high, 70% or above.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, & Techniques
Rich,For small jobs where it's not worth turning on the Savage pump, I use a 100cc syringe. It's cheap and convenient and avoids a lot of the messes of having to fill up funnels or pastry bags because you draw the chocolate directly from its container. It also allows you to dose very precisely.If you want to go fancier and higher capacity, the funnels are a good choice. They call them dosing funnels in the chocolate supply websites, and there are manual models and automatic ones with pre-set doses. Be prepared to separate yourself from at least $200 with this alternative. Both Tomric and Chef Rubber carry them, among others. Kerry's comment about rapid cooling is spot-on, especially with the metal models. I suppose you can prevent some of this by pre-heating the funnelHTH
Printing on chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
The other printing company is Masterpiece Systems. Their one advantage is that their machine is able to print onto dark chocolate without needing the white layer.The machine is quite expensive, last quote I got was for around $16.5k.
Questions on American Chocolate Mould Table Top Tempering Machine
Posted in: Opinion
I've owned and used an ACMC machine for over a year now and love it exactly for its simplicity. It is very good at maintaining temps so you should be good to go for your class.One drawback: since it's not an automatic temperer, you have to be very attentive while tempering. If you leave the machine unattended too long and forget the "down" cycle it can be disastrous as the chocolate will begin solidifying and spill out of the bowl.Other than that the ACMC is a very reliable and easy-to-use machine.
Chocolate Technique: What would you like to learn more about?
Posted in: Tech Help, Tips, Tricks, & Techniques
Aside from what you already include, it would be nice to have info on:PralinsNut Pastes & GiandujasCaramels and Fruit Caramels.
Where can I learn how to make my own chocolate bars from the bean?
Posted in: News & New Product Press (Read-Only)
ecole chocolat has a bean-to-bar program that starts April 23, 2010. If you don't want to wait that long, there are many tutorials at Chocolate Alchemy . Alchemy also has a lot of the basic starter equipment for sale.