Creating a Classified
Posted in: Classifieds
Thanks Clay for the information.
Thanks Clay for the information.
New - Never Used.
Purchased from Chocolat-Chocolat.
Mold design: cacao pod .
Size 4 15/16 x 2 3/8 x 3/8
4 cavity 2 ounce.
Cost new is listed as $18.54 per mold.
Sell for $8.00 a mold.
All sales final with no returns.
Roasting temperatures are not typically given out by commercial businesses. I would advise experimenting until you find something you like.
For sale used bar moulds by Tomric.
Pieces per mould - 4
Mould dimensions - 5x2.25x3/8 inches.
Weight - 2 ounce.
The moulds sell new for 12.95 a mould.
We are offering these at $6.00 a mould. No returns.
The recipes are staying the same. No worries.
At It's Chocolate we have been planning a name change for quite some time, but just couldn't find anything we really liked until now. Brasstown Chocolate. Brasstown is a NC community where the premier folk artisans school in the country is located. We feel that chocolate artisans are a part of the same community. In addition to a new name we are getting new packaging. It's Chocolate is now Brasstown Chocolate. Thank you to everybody that has supported our business.
The value of your business is calculated on many factors including your balance sheet, amount of assets less depreciation and your liabilities. If most of your equipment is older and fully depreciated then you can't charge much for them. However there can be a difference between tax and book depreciation with tax usually involving some sort of accelerated method. If that is the case then use book depreciation to figure your asset values.
If you have a ready made loyal customer base then there is value in that as well. In addition there is value in future sales.
Your stock and inventory should be valued at your cost not for what they can sell for.
The bottom line is valuing a business is much like trying to find what retail price works in your market for your products. Value your business at what you think is reasonable and if that doesn't work then lower the price until you find a buyer.
Hope some of this is usable information.
Not sure if this is the answer but sometimes chocolate seeps into the wheel cavity along the rod and hardens, thus slowing the wheels. You can unscrew the wheel cap and remove the wheel. If you find that the chocolate has hardened then simply clean the rod and reassemble.
In North Carolina I've noticed a shift in chocolate prices from full retail to a more value oriented approach. This is not encouraging newsfor the small artisinal chocolatier. Obviously raw material costs are steeper whenpurchasing volumes are low. This makes it hard to lower prices enough to compete with larger companies. I'm interested in knowing if artisans in other areas are experiencing the same decrease in prices.Hopefully this isunique to this geographic area.
When you add your chocolate to the bowl, set the bowl temperature and the screw temperature to 45c. After the chocolate melts turn on the agitator and leaveuntil the chocolate reaches the set temperature.Once 45cis reached, leave for a short while to let the chocolate stabilize. If your are working withchocolate that is already melted then you can turn on the agitator right away and then let stabilize. Once the chocolate is stabilized then turn on the cooling, tempering side of the screw. Set this between 30 and 32c. When that temperature is reached leave it there for a short while to stabilize and then check for temper andmold. Setting the proper temperature for tempering is really a matter of what type of chocolate you are using. If you are not getting a nice temper at 32c then lower to 30c. In addition you might have to adjust the bowl temperature to slightly more or less than 45c to balance out the tempered chocolate. It really is a balancing act but if you lower the bowl temperature to much less than 45c you are going to over temper the chocolate. Hope this is useful information.
The machine tempers using a two stage process and works quite nicely when you figure out the proper temperature settings for the bowl and the spout. The working bowl should be set at 45c or there abouts depending on the chocolate you are using. The tempering setting should be between 30 and 32c depending on the chocolate. Everything that comes out of the spout is tempered chocolate. The bowl is kept at 45c and therefore takes the tempered chocolate out of temper. The chocolate then cycles through the screw area where it is tempered again. You might have to adjust the temperatures until you get the combination that works for the chocolate you are using.
Yes you can retemper the chocolate that has bloomed.
We add cocoa butter in small quantities to our chocolate because we feel it brings out more of the flavors we are seeking. In addition it makes tempering much easier.
At It's Chocolate we do it all from roasting to wrapping.