Forum Activity for @Larry2

A question everybody can contribute to...

Posted in: Opinion

As a consumer I (we) have been trained to accept that credit/debit card price and cash price should be the same. This is good marketing on the part of card companies. Deviating from this would require endless explaining.That said if I were able to be a consumer of your products, I think I could come inboard with a cash discount or another incentive such as a drawing for a class or box of truffles.Knowing that you have a loyal base and they are accustomed to exceptional clarity I think they could catch on quickly.Would I get the same price for a check as cash?Also just thought of an advantage if the mix of payment methods. Cards are faster than checks and sometimes faster than cash.Great discussion topic.

Mold Release / Ring Formation Issue in Mold

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

I have a theory on this but haven't ponied up the money to try & fix it.

My theory is that as the chocolate is cooling and retracting, the flexibility of the mold is flexingto thematch the chocolateinstead of holding rigid and releasing properly.This would explain why theproblem is greater in the center of the molded chocolate. - That is the most flexible part of the mold.

I ordered somebusiness card molds and had thesame problem.

My idea to fix this is to get some food grade epoxy or other acceptable rigid material and apply it to the back of the thermoform mold. However food grade epoxy is not cheap and I'm not ready to drop the funds on that experiment. I wish they made business card molds from polycarbonate! They would be worth every penny.

The reinforcing options I've looked at include:

Food Grade Epoxy - i.e. http://www.masterbond.com/certifications/food-grade

Silicone to be molded - i.e. http://www.makeyourownmolds.com/

gluing an aluminum or stainless steel bar to the back of the mold. i.e. run it across the center of the square. This would hopefully reduce the flex of the center.

What other materials can you think of?

Urgent Help Needed - Troubles with Tempering

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

Belinda,

It sounds like the chocolate is cooling too slowly - the chocolate is losing temper as it starts to crystalize and gives off heat. Try adding some air movement.

When we bought our little dipper (used) I contacted Hilliard's for a manual and they sent me a PDF manual. It has been invaluable because it has a troubleshooting table. Check out page 9 of the PDF that should be uploaded.

chocolate truffle

Posted in: Tasting Notes

Harold,

High Quality chocolate will really help with High Quality results.

Take a look at Callebeaut TV. It's free and they have a lot of good content.

To answer this specific questions, go to http://www.callebaut.com/uken/callebaut-tv/tutorials/the-basics-of-working-with-chocolate/choosing-the-liquidity-of-your-chocolate

this video discusses viscosity of chocolate and how it will affect your results.

Some of the differences between the chocolate chips you used and a good couveture chocolate will be the particle size, cocoa butter content, and I'm not sure what else. Essentially chocolate chips are designed to retain thier form at high heat. They can have a larger particle size because the other ingredients associated with chocolate chips i.e. flour has a much larger particle size and you wouldn't taste the texture difference.

Anyway, I'm not sure which chocolate is best. I'd play with some callebeaut or valhrona to start with.

You may also enjoy the Chocolate Apprentice blog. It is written by a lady who took the Ecole Chocolot course. It is fun to read about her expiriments, successes, and opportunties for imporovement.

Did you order the wybauw book yet?

Have a great day!

Larry

perservatives in chocolate

Posted in: Tasting Notes

There are several ways to look at preservatives as there are several issues that need to be safeguarded against.It would be worth taking a look at Wybauw's book on shelf life.It discusses truffle shelf life at great length. One of the specific topics is mold inhibition through reducing the water activity. (Aw) mold needs water to grow adding some sugar variants like glucose syrup or invert sugar can reduce the water available to the mold.It also discusses hygroscopicity of different sugars, fat content and so forth.To my knowledge most chocolate bars don't have preservatives because they have such a low water activity.I have seen palm oil and other preservatives in the ingredient lists on various candies. I.e. Utah truffles.While it is frowned upon as a less pure approach to fine chocolate I'd be curious about preservative use. I would like to be able to sell in grocery stores some day. A long shelf life will e critical for that.

Tempering Milk Chocolate

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

I haven't successfully made chocolate from cocoa beans, but why do you have to get it to 80 degrees?

http://chocolatealchemy.com/illustrated-tempering/ has a great illustrated tutorial on tempering without seed and they suggest taking the chocolate to 80 degrees to get more types of cocoa crystals then bringing the temperature back up to melt the type I - IV crystals.

However, if you chocolate will only go down to 84, then what is wrong with letting it run there for awhile to build some lower class crystals & bringing it back up to 89?

As far as the chocolate not getting any colder, what is the temperature of your room?

Do the lights come on when the machine is trying to cool to 80? If they do, then that is a machine problem and may be solved by calling Hilliard.

We have a little dipper and it's simple but fantastic.

I cannot imagine the machine would distinguish the difference between percentage cacao chocolates.

Need some input on X3210 and others. My knowledge of a seed is very little.

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

I'm not the most qualified to answer this but I'll take a stab at it.
Yes you can temper without seed in a tempering machine. Check out http://chocolatealchemy.com/illustrated-tempering/ for a very good tutorial on cocoa butter crystals and tempering.
The seed method is faster so it is taught in their videos.

The tempering machine can do anything you and a bowl of cold water can do. However it will rely on the cold air to cool the chocolate.

As far as doing more than 10 lbs at ate chocovision has a "holey baffle" that should take it to a 17 lb capacity. I haven't used one so I cannot vouch for it. It should be fine though.

The different percent chocolates will differ slightly in their tempering. The x3210 has some preset methods but you can do manual overrides to get the temp control you want.

Another perk besides more automation is less water in the proximity of your chocolate. I know a bain Marie doesn't get the chocolate wet. But the further the water is the happier I am.

Finally be sure to check the discount page of this site. Clay has worked out some deals for Chocolate Life members.Welcome to The Chocolate Life.

chopping up a block of chocolate

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

We put the block into a large bag then whack it against the counter. It is pretty effective. You end up with chunks but they fit down into the tempering bowl just fine.

Shrink Wrapping & Shelf Life

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

Thank you Jeff!

I've followed the chocolate apprentice and have looked into Ecole Chocolat, but it has been awhile.

I hadn't heard about that class, but it is right up my alley. Especially how they reference "Science" several times in their course description.

I'll be in that one.

This brings up the thought of taking a food manufacturing course at a local college/university. I hadn't ever considered that. Thank you!

Larry

Shrink Wrapping & Shelf Life

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

I've been researching how to extend shelf life and have found lots of information on water activity and spoilage inhibition. However I have not been able to find anything on how muchShrink Wrapping a box of chocolates will increase shelf life. I bought Wybauw's third book,Fine Chocolates 3, Great Experience: Extending Shelf Life,and have learned about ingredients, water activity, and so forth butlittle mention is made of shrink wrapping.We make cream fondantcenters and drying out is my primary problem.

We don't have a storefront yet and are preparing for a big Christmas gift show to be held on Nov. 15-17. The ideal scenario would be for customers to buy them within a few days of consumption, but I'm working with what I have and reality is that many people who buy chocolates at the November show will do so with the intent of using the chocolates as Christmas gifts.

That said, we've been able to get a general 30 days out of boxed chocolates at cool/normal room temperatures before the centers have dried and become less desirable.

I know storage conditions will have a lot to do on the shelf life & evaporation and I am trying to find a waytoconfidentlyget a few more weeks of shelf life while maintaining the creaminess of the chocolate.

Does anyone have some information on how much shelf life can be increased by shrink wrapping or flow wrapping chocolates?

Thanks!

Larry

updated by @Larry2: 04/20/15 13:38:03

Hilliard vs. Chocovision - Newby Here ;)

Posted in: Opinion

One more thought that I failed to mention.

If you'll be dipping apples I'd definitely go with the larger Revolation machines. We haven't tried dipping apples in the Little Dipper, but I'm sure it would be a bigchallenge.

Hilliard vs. Chocovision - Newby Here ;)

Posted in: Opinion

We have worked with some used Revolation x3210s and an analog little dipper.

As you probably know the Revolation machines have a much higher chocolate capacity. (10 -17 lbs melted in the Revolation machines and only 4-5 lbs in the Little Dipper. If you are doing molded chocolates this may be a very important distinction as a larger capacity will help you fill more molds while maintaining temper.

There are two downsides I've found with the revolation machines. 1.They heat up my dipping room and2. ittakes awhile to melt all that chocolate. I've read in some reviews that the baffle on the revolation machines may become brittle if the chocolate is left in overnight. I cannot speak to this as we drain those machines after each use.

The little dipper is built like a tank.

I don't know enough about your projects to recommend one machine over the other, but I hope this helps.

Chocolate Molds

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

Colin,

Here is a link to a previous discussion about custom molds. http://www.thechocolatelife.com/group/startupcentral/forum/topics/custom-chocolate-molds

Polycarbonate is the standard mold material because of the excellent results it provides. However custom polycarbonate molds are pricy and may be best suited to long run projects.

When well cared for, polycarbonate molds should last a very LONG time. There are many previous discussions about how to care for them. (washing temp, soap to use or not use, whether or not to use distilled water, polishing them...) The list goes on and on. http://www.thechocolatelife.com/forum/topics/cleaning-polycarbonate-molds?commentId=1978963%3AComment%3A23380

A tempering machine would certainly increase your volume and ease although it is not required. You could simply temper on a slab, & fill the mold from a bowl.

Also be sure to search the forum for discussions about mold temperatures, temperatures for crystallization, and so forth. There are a lot of useful discussions on that as well. i.e http://www.thechocolatelife.com/forum/topics/dealing-with-mold-release?commentId=1978963%3AComment%3A38835

I hope this helps.

Larry

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

All our centers are fondant, so I can't really speak to how it would do for ganache.

With the fondant, we just use the caramel cutter to score the fondant and caramel, then cut it with a long chef's knife.

A guitar cutter is on my short list of equipment to buy though. I dream of how much time could be save with a guitar.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Chocolate has been a family tradition for years and years, but we started selling last October.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

We are still a very young company, but have been able to get going with a usedHilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability to produce more volume.

Short list of equipment

- Book by P. GrewelingChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - It's fantastic and will really help. The latest edition has info on setting upa chocolate shop.

Tempering Machine (Many will say this is optional, but make your life easier & spring for it.)

Depending on if you'll do Ganache, Cream Fondant, Caramels... you'll need different pots, kettles. You'll be the best judge here.

Dipping Forks

Molds as you suggested.

We have used a Square& iPhoneto process credit/debit cards. It works fine.

Discovering that caramel will not stick to buttered parchment paper was a fantastic discovery for us.

a good thermometer or two

refrigerator

fire extinguisher

panning equipment is optional.

Display cases - Refrigeration may be needed

?? Humidity Controlled Display Cases??

a caramel cutter (rolling pin style) is useful, but you can get by with a knife & ruler.

assorted bowls, measuring spoons, cups, scale...

wax paper

Please forgive the disjointed list. Just to re-emphasis the book I listed above has been a great help to me and many others.

Thanks!

Larry

Storage for chocolate

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

Sara,

I hear you and share the pain of meltage. You can override your refrigerator's thermostat with some add on equipment. You can also control the humidity with additional stuff. Check out this discussion.

http://www.thechocolatelife.com/forum/topics/can-you-store-finished?commentId=1978963%3AComment%3A53471

Have a great day!

Larry

Equipment for making caramel / recipe

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

We found cellophane squares at a local kitchen supply store. They look prettier than parchment because they are perfectly clear. We haven't had any issues with the caramel sticking to the cellophane.

The process is slow though.

Equipment for making caramel / recipe

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

I wanted to report back on my R&D batches. After making a few batches of caramel stirring in the cocoa butter as the caramel cooled (hoping to not burn the cocoabutter) and having those batches crystalize, we tried two methods that worked.

1. Add melted cocoa butter to caramel immediately after taking it off the heat.
   1. This worked well and the caramel did not flow and had the added benefit of reduced stickinessdue to the increased fat content.
2. Increase the protein in the recipe.
   1. I read that protein will help the caramel to not flow so I doubled the milk in the recipe. (increasing the net protein by about 0.35% of the total weight.

Both methods have worked very well & we've decided to go with the increased milk. - It takes longer to cook all that milk out, but tastes just right.

Down the road, I'm sure we'll try reducing the milk (from the increase) and increasing the sweetened condensed milk.

Equipment for making caramel / recipe

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

I'm really intrigued with the idea of using cocoa butter to control stickiness and am going to try it out.

Daniel, may I ask what % of cocoa butter you use? I'm planning on starting with 2% by weight of raw ingredients is a good starting point but I really don't know.

Any suggestions would really help reduce the quantity of R&D batches.

Thank you,

Equipment for making caramel / recipe

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

We're using a caramel cutter & I've found that after cutting in one direction & getting long strips, I need to separate the strips before they stick back together. Thus I can just score the top & cut with a knife to make the dippable pieces. - It is a relatively soft caramel, but does everyone else cut both ways with a caramel cutter?

Opening a new candy shop, and could use advice

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

Thanks for the response Brad. As a lurker with similar questions to the OP, I appreciate your insight about customers selecting chocolate flavors out of habit and comfort.

What Do YOU pay for chocolate?

Posted in: Opinion

Does anyone use Blommer's chocolates?

We have used it for family tradition and still like the creaminess of their lexington chocolate.

Direct from Blommer (2000 lb order) I was quoted $1.90/lb- you could tack ona quarter/lb for shipping.

Until we can get to that point, we get it through a local store and have worked out a price of approximately $2.90/lb.

I haven't seen anyone's comments on Blommer and would be interested in your thoughts.

Chocolate Drinking Machine Recommendations

Posted in: Geek Gear - Cool Tools

It may be a translation thing. - I Googled "corn starch and Ireland" & found that in Europe, corn starch is called corn flour.

- Corn Starch - very fine, white powder, used to thicken gravies...

Corn Meal - Coarse bits of ground corn. i.e. Polenta.

Louise, is the corn flour you have that fine white powder?

Chocolate Drinking Machine Recommendations

Posted in: Geek Gear - Cool Tools

I tried the recipe. I'm going to keep trying and playing with it. When you posted it, it connected a lot of dots. The light especially kicked on when I thought about using chocolate liquor instead of coverture or ganache. - There is less fat in liquor! In reading other recipes, some people complain about the cocoa butter separating out and forming an unappealing layer on top.

I don't have ready access to Chocolate Liquor, although I will find some. To try the recipe (I couldn't wait) I discovered the unsweetened baking chocolate at the grocery store is chocolate liquor. - at least the ingredient list simply states that it is "chocolate". I doubt that chocolate is from high quality flavor beans, but it was a good start.

I'm looking forward to trying many variations and will hopefully be able to get my hands on some liquor from high quality beans.

- Thinking about this, I wonder how much flavor, texture, and fat variance there is amongst various beans and roasts. This is a whole new area of chocolate to discover

I will also admit that heading up to Canada to try some O.M.G. is on my bucket list now.

Thank you for sharing the recipe Brad!

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

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

While this may be a late answer, part of the question remains unanswered.

The cocoa butter will both increase and decrease your viscosity.

In liquid meltedform, it will decrease your chocolate's viscosityor thin it out.

In solid cooledform, as in a truffle's ganache, it will increase the viscosity or make it harder.

& thank you for the recipe Debby.