Forum Activity for @Brasstown Chocolate

Brasstown Chocolate
@Brasstown Chocolate
04/11/16 09:45:48AM
14 posts

Creating a Classified


Posted in: Classifieds

Thanks Clay for the information. 

Brasstown Chocolate
@Brasstown Chocolate
04/11/16 09:40:30AM
14 posts

F/S- 47 Injected Polycarbonate Molds - North Carolina


Posted in: Classifieds


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.


P1011121.JPG.jpg P1011121.JPG.jpg - 4KB

updated by @Brasstown Chocolate: 04/13/16 09:59:18PM
Brasstown Chocolate
@Brasstown Chocolate
08/17/15 12:19:03PM
14 posts

final bean temp when roasting


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

Roasting temperatures are not typically given out by commercial businesses. I would advise experimenting until you find something you like.

Brasstown Chocolate
@Brasstown Chocolate
08/07/15 03:27:08PM
14 posts

50 used thermoform 10 section break apart bar moulds for sale.


Posted in: Classifieds

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.

 


0807151450-2-1.jpg 0807151450-2-1.jpg - 1.1MB

updated by @Brasstown Chocolate: 08/07/15 03:31:20PM
Brasstown Chocolate
@Brasstown Chocolate
12/28/14 02:38:00PM
14 posts

It's Chocolate is changing business name.


Posted in: News & New Product Press

Vera,

The recipes are staying the same. No worries.

Sincerely,

Rom

Brasstown Chocolate
@Brasstown Chocolate
12/27/14 02:07:40PM
14 posts

It's Chocolate is changing business name.


Posted in: News & New Product Press

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.

Rom Still


updated by @Brasstown Chocolate: 04/14/15 10:13:52PM
Brasstown Chocolate
@Brasstown Chocolate
09/09/14 01:04:23PM
14 posts

Putting a Price on My Business


Posted in: Opinion

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.

Rom

Brasstown Chocolate
@Brasstown Chocolate
07/28/14 02:37:51PM
14 posts

Spectra 11 wheels barely turning at the 8 hour mark...


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

Mack,

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.

Rom Still

Brasstown Chocolate
@Brasstown Chocolate
11/17/13 06:43:55PM
14 posts

Chocolate prices.


Posted in: Opinion

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.


updated by @Brasstown Chocolate: 04/10/15 12:47:53PM
Brasstown Chocolate
@Brasstown Chocolate
10/29/13 09:48:53AM
14 posts

How does a tempering machine work (Pomati)?


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

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.

Brasstown Chocolate
@Brasstown Chocolate
10/28/13 02:15:03PM
14 posts

How does a tempering machine work (Pomati)?


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

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.

Brasstown Chocolate
@Brasstown Chocolate
10/28/13 06:16:50PM
14 posts

Can you re-use/temper chocolate that has "bloom"?


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

Yes you can retemper the chocolate that has bloomed.

Brasstown Chocolate
@Brasstown Chocolate
08/26/13 04:14:45PM
14 posts

Single Origin Cocoa butter?


Posted in: Opinion

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.

Brasstown Chocolate
@Brasstown Chocolate
10/29/13 10:17:30AM
14 posts

American, Bean-to-Bar Chocolate Makers: A Complete List


Posted in: Tasting Notes

At It's Chocolate we do it all from roasting to wrapping.