Forum Activity for @Chocotoymaker

Chocotoymaker
@Chocotoymaker
08/09/17 12:04:10PM
55 posts

Hilliards Little Dipper Manual


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

Hilliards has excellent customer service. Call them, I am sure that they will be happy to help

 

Chocotoymaker
@Chocotoymaker
07/12/17 08:48:44PM
55 posts

FS / Wheel melters (Perfect) with two vibrating table.


Posted in: Classifieds

Hi Virgilio,

      Do you still have these ? I am looking to get the 60 Kg unit.

     Thanks

      Best

          Victor

  

Chocotoymaker
@Chocotoymaker
03/26/17 08:55:08PM
55 posts

Healthy Chocolate


Posted in: Self Promotion / Spam

HAHA,

        Brad, I am with you on the eating chocolate for the health benefits a one part joke and one part a marketing ploy by the industry to sell more of it. Lol. I get people walking into my store and asking me for healthy chocolate all the time, I used waste my breath and try to explain the " fat and sugar" issue, but now I just tell them to go to their local supermarket and buy cocoa powder. I suppose that if the choice is between eating a supermarket pumpkin, pecan of apple pie, or a chocolate bar, the  chocolate bar is in theory a healthier alternative.

Chocotoymaker
@Chocotoymaker
02/23/17 08:38:41PM
55 posts

The US FDA Small Business Exemption from Nutrition Labeling: Who Qualifies?


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

Hi Clay,

      Where did you find this portion of the info ? I followed the link to the FDA website, but must have overlooked where they discuss " the size of the packaging" 

 " However, if the total is over 100,000 then each size of the product needs a nutrition facts panel — unless the total area is less than 12 sq in, in which case you need to indicate, on the label, a way for the customer to get the information should they so desire" 

     Thank you

  Best

 

oods in packages with available label space of less than 12 square inches (e.g. pack of gum), provided that the label provides a means for consumers to obtain nutrition information (e.g., address, phone number). However, if a nutrition or health claim is made, a nutrition label must be provided. - See more at: https://www.thechocolatelife.com/community/forums/new_posts/18353/the-us-fda-small-business-exemption-from-nutrition-labeling-who-qualifies#sthash.r2ukxLQn.dpuf

However, if the total is over 100,000 then each size of the product needs a nutrition facts panel — unless the total area is less than 12 sq in, in which case you need to indicate, on the label, a way for the customer to get the information should they so desire. - See more at: https://www.thechocolatelife.com/community/forums/new_posts/18353/the-us-fda-small-business-exemption-from-nutrition-labeling-who-qualifies#sthash.ym6hZNmG.dpuf
Chocotoymaker
@Chocotoymaker
09/27/16 09:47:40PM
55 posts

Scaling on up.. Oh Sh*T


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

Get your self a Selmi with a removable screw. You will be able to use small inclusions and that should alleviate most of your scaling up concern.

  Also, before you start spending $$$, I would suggest toughing it out for 6 months or so to get an idea of how many bars your new accounts are going to move. The bar market is ultra crowded and insanely competitive. 41 or 500 accounts does not necessarily mean several thousand bars a month or several hundred a day.

    Best

         

Chocotoymaker
@Chocotoymaker
09/16/16 09:09:38PM
55 posts

FS - Caramel Popcorn Cooker Mixer


Posted in: Classifieds

Hi ,

    I am interested, where are you shipping from and how will you be shipping it ? Please contact me a victor@emvichocolate.com

    Thank you

    best

   Victor

Chocotoymaker
@Chocotoymaker
06/08/16 08:37:41PM
55 posts

FS - Easy Fill Depositing Machine PFM 2000 - NY


Posted in: Classifieds

Virgilio Rubini:

Bought in 2013 used only a dozen times. Asking $ 3,000.00 This compact unit delivers accurately metered ganach fillings with tremendous flexibility. Stainless steel construction with eight adjustable depositing nozzles that can be easily positioned to your mould layout. Tank Capacity: 10 lbs / 4.54kg Power Requirements: 110V, single phase Dimensions: w: 15.75" x l: 20.5" x h: 22.5"

Virgilio, I am interested in the Machine, please email me at victor@emvichocolate.com

    best

        Victor

Chocotoymaker
@Chocotoymaker
12/17/15 09:27:59PM
55 posts

Weirdest Mold Release Issue


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

Sebastian:
Temper problems are ALWAYS due to: 1) Time 2) Temperature 3) Contamination   Sometimes folks overcomplicate the troubleshooting - just keep those 3 tenants in mind and it helps weed out the background noise so you can ID the issue more quickly.  That's the Sebastian Principle I.   Also, for some strange reason, these things never seem to pop up during slow times.  They always present during peak season.  That's the Sebastian Principle II. 8-)

Sebastian,

       Do you have a chocolate shop ?

Chocotoymaker
@Chocotoymaker
11/12/15 01:27:47PM
55 posts

How Credible Is A Chocolate Competition When There Is No Validation Criteria For Contestants?


Posted in: Opinion

Brad Churchill:
Hi Adrienne I hope to be able to increase volume enough in the new year to offer my bars over the web all over North America.  I've already bought some of the equipment.  Now I just need a place to install it and put it to work!  ;-) The reason I don't ship right now, is because I can't meet local demand.   Cheers Brad

Brad,

      I d love to try some of your chooclate as well. I trade you some of my santas and snowmen for some samples!!!!

 

Chocotoymaker
@Chocotoymaker
08/14/15 01:27:45PM
55 posts

Natural Colors Shelf Life


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

Sarah,

    You can get red beet, annatto, tumeric powders with ease on teh internet, but just like Clay said, they will not subsitute for luster and are best used as mixed or steeped into white chocolate and or cocoa butter.

 

Chocotoymaker
@Chocotoymaker
08/10/15 01:42:25PM
55 posts

Airbrushing


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

Get yourself one of these, if you work cold 85 F or colder in a 65 F room, you can spray most colored cocoa butters with no prob. If cocoa butter starts getting too thick, get a heat gun and heat the brush. I prefer the open flame one. IF YOU WORK COLD, YOU WILL BE SUCCESSFULL IN GETTIONG SOLID RESULTS ON 3rd or 4 th try.

 http://www.shopchefrubber.com/GREX-1-8-HP-Psi-Type-Mini-Compressor-120V/

 

 

 


updated by @Chocotoymaker: 08/10/15 01:48:23PM
Chocotoymaker
@Chocotoymaker
07/03/15 01:57:44PM
55 posts

Natural Colors Shelf Life


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

here is the same item using just red beet blend, also suspended in oil. The item in this pic is about a year old there is no migration ( made thousands of them )

https://www.thechocolatelife.com/chocotoymaker/gallery/9867/img-6901#gallery_img

 

 

Chocotoymaker
@Chocotoymaker
07/03/15 12:42:11PM
55 posts

Natural Colors Shelf Life


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

I have no idea why the pics are not posting. I have added them to my gallery page under " Natural Colors" you should be able to see them there.

I understand what you are saying about liquid fat. My colors arrive to me already suspended in canola oil. I receive three; Red Beet, Tumeric, Annatto. For soem reason it is only the Annatto that migrates. The other two remain stable ( with the exception of tumeric fading ( another headache)

Chocotoymaker
@Chocotoymaker
07/03/15 08:40:34AM
55 posts

Natural Colors Shelf Life


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

I have been using different combinations of red beet, tumeric and annatto for a while now and have been getting some really great results. One problem I have is the visual shelf life. When ever annatto borders white chocolate ( see attached pics) it tends to migrate into the nearby area affecting my product's appearance enough to be a problem as far as longer shelf life is concerned. Any thoughs on the reasons for migration as well as ideas on how I can slow the migration down ?

 

 

30 - 60 days later

 

 

 

 

 

     


updated by @Chocotoymaker: 07/03/15 08:52:17AM
Chocotoymaker
@Chocotoymaker
10/06/14 06:38:53PM
55 posts

Chocolate bloom questions


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

I am use Belcolade and Callebaut. I make mostly hollow, decorated articles. I like to work a little on the hot side in a cool room and let molds finish the tempering for me. The molded items are then packed in a plastic box ( that is not air tight) and there after placed in a cardboard box ( which is airtight). When I taste freshly molded items they taste fantastic with strong chocolate flavor and great melting. As the pieces get older 1/2/3/4 months the flavor becomes weaker and they no longer " instamelt".

Chocotoymaker
@Chocotoymaker
10/04/14 07:59:06AM
55 posts

Chocolate bloom questions


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

Sebastian,

When you say " over time". How long before the still liquid cocoa butter begins to solidify and at what rate?

I currently use fairly expensive chocolate that happens to agree well with my pallet and the pallets people that I have surveyed. Most of my products have at a minimum 3 months from being made to being eaten by the customer and in many cases customers hold on to our products for 6 months or longer (as they do not change much visually). When comparing my day old products to my month old products to my 3/6/9/12 month old products I have noticed " huge peaks and valleys" turning into foothills, which makes me ask two questions;

Since 6 months to a year later the difference in flavor is not as easily noticeable, should I keep using such expensive Belgian chocolate or switch to something domestic.

Is there a way that I could maintain the "peaks and valleys" for a longer period of time?

I appreciate your thoughts

Best

Victor

Chocotoymaker
@Chocotoymaker
07/18/14 04:16:22PM
55 posts

Salesperson


Posted in: Opinion

Industry Average

Broker 2-5%

Distributor 15-15%

As far as a salesperson is concerned, unless you have a well established mix of product/pricing/historicals, it will be difficult to obtain a qualified person, even if on a part time basis.

Chocotoymaker
@Chocotoymaker
03/22/14 07:43:42PM
55 posts

What's not to be missed in New York?


Posted in: Travels & Adventures

59 th street Food Emporium has a great selection as does 2 Beans. NYC is loaded with great chocolate shops representing numerous styles and countries, but most of what they carry can be ordered on line, for chocolate experiences that you can not order on line, stop by;

FIKA on Washington street, but only if you get to see them make chocolate

CACAO PRIETO in Red Hook, make sure that you ask them for a tour. Their equipment and factory are super cool, as is the distillery.

The smell in Mast Brothers alone is enough to warrant recommending a visit. Not being a huge fan of Bean 2 Barianism myself and caring little for the home ground delicacies, I must admit that the smell of roasting cocoa beans is incredible, addictive and works really well with the vibe of the place.

Sugar and Plumm has a very cute shop on the Upper West side, and their creme brulee cookie ( although devoid of chocolate) is to die for.

Eataly NYC has a great Italian selection and some of the cutest local chocolate bunnies in the city as well as adorable chocolate surprise eggs.

Chocotoymaker
@Chocotoymaker
03/05/14 06:01:44PM
55 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

Well even though the "How to Make a Giant Santa" was well received, it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is " How to Make an Easter Bunny and an Easter Surprise Egg" video

https://www.youtube.com/watch?v=b5dpvTj8qvE

Chocotoymaker
@Chocotoymaker
03/04/14 08:02:09PM
55 posts

Adding melted chocolate to tempered chocolate


Posted in: Tasting Notes

Assuming that you are not working at the warmest of the range, for ex you can comfortably work with good dark at 29 C or at 31.5 C, deduct a degree for milks and whites. If you are working with dark at lets say 30-30.5 in a 67 degree room you should at the very least be able to add 2 lb of 40 C melted chocolate for every 10 that you have in. Give it an extra good stir for 7-8 seconds and check to make sure that it did not leave the acceptable working temperature range. Ultimately, it is going to take a little trial and error and then you should have no problem.

Chocotoymaker
@Chocotoymaker
02/03/14 08:54:54PM
55 posts

Tomric 3d molds / moulds


Posted in: Opinion

I use a bunch of high quality poly molds. Some of them are carried by Tomric, you can see many in my photos and on my website. If you work them right they are well worth it, some require a great deal of finesse and a bit of a learning curve.

Chocotoymaker
@Chocotoymaker
01/15/14 10:06:51PM
55 posts

Panning


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

A great, informative post. Thank you.

Chocotoymaker
@Chocotoymaker
01/14/14 08:43:46PM
55 posts

List of Equipment Required for Small Scale Chocolate Business


Posted in: Chocolate Education

You can just as easily use a pairing knife and a ruler. A little bit of practice and you,ll be able to get at least 100 square in 20 cuts. Total investment $ 5

Chocotoymaker
@Chocotoymaker
12/14/13 10:43:32PM
55 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

I make snowmen in a bunch of different variations, some of which can be seen at the website.

1. Most molds that we use, are spinning molds and we go with a set amount of chocolate that we have determined works for us ( as far as breakage and release times are concerned.) Our tempering machine has a dosing feature that allows us to choose the amount of chocolate that we would like to have deposited.

2. When using non-spinning molds , we typically fill the molds 2 times. Twice has been sufficient in most cases even when it comes to xtra-large molds such as the one in the video. Ultimately it depends on one's individual packaging considerations and weight requirements. I doubt you would ever need to fill anything more than twice, regardless of viscosity.

Chocotoymaker
@Chocotoymaker
12/14/13 07:54:21AM
55 posts

New space


Posted in: Allow Me to Introduce Myself

I may have the exact space that you are describing become available in late spring. You can view a part of it in a video that I recently posted. PM me for contact info or send email to info@emvichocolate.com

http://www.youtube.com/watch?v=-WSh7e2SAa4

Chocotoymaker
@Chocotoymaker
12/05/13 11:48:08PM
55 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

This holiday season season will be our third. While there is still much to be desired in terms of positive cash flow, production space and equipment, it has been one hell of a multitasking, 16 hour days with no days off for months at a time ride. We have given dozens of free make your own Turkey/Santa/Bunny classes to over a hundred kids. Here is a short "How to make a giant chocolate Santa" video that we have put together while having some fun and also hoping to promote our website.

http://www.youtube.com/watch?v=-WSh7e2SAa4


updated by @Chocotoymaker: 09/08/15 09:07:11PM
Chocotoymaker
@Chocotoymaker
09/26/13 09:34:50AM
55 posts

Tempering problems again.


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

Julie, If you are seeding you DO NOT need to bring chocolate down to 27 and then back up. Cool it down to 30-31 for dark (WHILE SEEDING) or 29-30 for milk/white (WHILE SEEDING)

Cooling it to 27 then raising to 30-31 is for tempering without seeding.

Most couvetures available in distribution(That I have worked with) will not solidify at 27 in their untempered state.

If you want to follow the 45-27-30 guideline then STOP SEEDING.

Chocotoymaker
@Chocotoymaker
09/24/13 10:20:54PM
55 posts

Bar Codes


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

You can generate barcodes with GS1datadriver

https://datadriver.prod.gs1us.org/dd2/auth/Login.action

You will have to purchase a membership and there is an annual renewal fee.

Chocotoymaker
@Chocotoymaker
09/12/13 02:35:37PM
55 posts

How to achieve more vivid colors on molded chocolates?


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

You want to be using colored cocoa butter and either be mixing it with white chocolate or airbrushing it.

Chocotoymaker
@Chocotoymaker
08/30/13 09:27:13PM
55 posts

Need an internship.


Posted in: Chocolate Education

Contact us through the website.

Chocotoymaker
@Chocotoymaker
08/29/13 08:21:09PM
55 posts

Need an internship.


Posted in: Chocolate Education

You can intern with us in a month or so.

emvichocolate.com

Chocotoymaker
@Chocotoymaker
07/18/13 08:53:05AM
55 posts

Choco TT


Posted in: Opinion

If you are willing to pay 2.5 x the price of TT go with a small continuous tempering machine. You can get more info and discounts through this site.

Chocotoymaker
@Chocotoymaker
07/17/13 10:38:45PM
55 posts

Choco TT


Posted in: Opinion

I have a few for a couple of years now, I am not in love with them, but they work, haven't had any technical issues. They are no different from any other wheel machines out there.

Chocotoymaker
@Chocotoymaker
05/21/13 09:05:16PM
55 posts

Problem unmoulding airbrushed chocolates


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

Even though it is true that you don't need to temper colored cocoa butter you want to work with it at as low a working temperature as possible. You can still easily spray it at 28-29 degrees. Working at that temperature will give you ability to work up close with your mold as well as apply a thick coat. You need to practice a little bit to find a perfect balance between your cocoa butter and the conditions of your room. I am sure you know this already , but if possible you should always in exactly the same temperature/humidity setting. If you would like to be able to spray for a long time (large mold, multiple molds) you can momentarily heat your brush with hot air (( hair dryer, kitchen torch( I prefer the later)

Chocotoymaker
@Chocotoymaker
04/01/13 10:21:36PM
55 posts

Cacao Powder Grinding


Posted in: Tasting Notes

I am def watching your show

Chocotoymaker
@Chocotoymaker
03/08/13 07:31:58PM
55 posts

Who's Interested In A New Tempering Machine?


Posted in: News & New Product Press

i ll try one ASAP if they are any good will def get a few more.

Chocotoymaker
@Chocotoymaker
02/26/13 09:35:19PM
55 posts

How many cases in a pallet??????


Posted in: Classifieds

You can get Belcolade from Puratos USA. I believe they deliver nation wide. Their typical pallet is 40 cases x 55 lb, but you can order less. ( like 30 x 55) They will charge you a few 100 bucks for delivery though

Chocotoymaker
@Chocotoymaker
02/11/13 11:31:11PM
55 posts

The results of my gamble....


Posted in: Self Promotion / Spam

Def has a ton of potential. The food network would be crazy not to give this one a shot for at least a season.

Chocotoymaker
@Chocotoymaker
02/09/13 07:02:40PM
55 posts

Bar Molding Defect


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

Either your room or your molds are too cold when you pour your chocolate. Plus there is no need to wait a few hours before de-moulding.

Take a hair dryer and heat the molds with it for about 3 seconds that should take care of your release marks. Leave them in the fridge as long as needed for them to completely release and then just take them out without letting them sit for hours.

Chocotoymaker
@Chocotoymaker
01/28/13 12:22:31AM
55 posts

I'm Interested In Your Opinion!


Posted in: Opinion

I second that , Maybe you can take advantage of the winter months and ship a box or 10 to NYC.

1