Forum Activity for @david castellan

Carle and Montanari Horizontal mixer

Posted in: Classifieds F/S or Wanted

Fits about 250kg. Exit screw discharge is reversible. 220V 3PH - new panel. 

I easily added a water jacket ( removed now ) with pipe and /pump.  It could be done permanently with some welding.

Comes with a freshly powder coated lid.

7000 USD

updated by @david castellan: 06/29/23 06:49:02PM

Ball Mill refiners vs Roller Refiners

Posted in: Chocolate Education

all i have to say is that i've learned that the physical process can't be separated from the flavor development process. it is all happening at the same time - i have a Mazzetti Ball mill and a L and D universal....

Dried Cocoa Pods

Posted in: Classifieds F/S or Wanted

Thanks Carli will call them tomorrow as they don't seem to be on the websiteDavid

Dried Cocoa Pods

Posted in: Classifieds F/S or Wanted

thanks Brendan, just looking for wholesaler, i need lots of them

Dried Cocoa Pods

Posted in: Classifieds F/S or Wanted

Does any one have a good source for dried cocoa pods. They are sometimes used for Flower arrangements/decor...Thanks!
updated by @david castellan: 06/29/23 06:49:02PM

Best Chocolates in Vienna, Venice, France?

Posted in: Travels & Adventures

Viziovirtu is a pretty cool little shop. Tiny but with lots of variety and on the modern side. It was one of the nicest chocolate shops we saw on a recent trip to Italy. Plus Venice is a trip in itself.

Hose for Panning Chocolate

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

you probably know but there is no need to temper chocolate when used for panning.depending on your setup you might be interested in the Selmi products ( www.selmi-group.it )

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds F/S or Wanted

that is one cute roaster

Domori- are they bean to bar?

Posted in: Tasting Notes

They seem to have streamlined some of their product, repackaged etc same concept thoughFrom what i gleaned at a tasting guided by Gianluca, they do pretty minimal processing. not a lot of conch time, the idea is to start with really great beans and then let them do the talking.sometimes this produces chocolate that is less than stellar but sometimes the results are great ie their organic series was almost unpalatable but the madagascar and porcelana are mindblowingThey also produce the best Gianduja i have tasted so far...if i remember they said that they use Nacional beansvery different from all the other Gianduja i have triedD

Domori- are they bean to bar?

Posted in: Tasting Notes

Domori produced a video of their factory that was sold with some of their bars which shows all aspects of their process. Roasting Winnowing etc. Very nice modern equipment including Ball mills.

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

i recently was given Kimchi chocolate that is made by a company in Koreait is more bizarre than disgusting tastes like the flavor packages of instant noodles mixed with white chocolate and coated in Dark...

Bean to bar chocolate makers

Posted in: Tasting Notes

i heard that they have duplicated all the processes in Illinois, including a new Barth Tornado roaster (very cool!) and a much bigger melangeur made in Russia etci bought some of their equipment from the Berkeley location - one of the roasters and the bean cleaner. if i ever find the appropriate location, it will be set up again along with an old winnower from a Lindt factory in Northern Italy and some other vintage goodies. Maybe that will move me up from microbatch to small batch:)Celebrating 6 years of microbatch chocolate making ....