Forum Activity for @Anjali Gupta

Irinox Nice vs Friulinox

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

Hi All,

I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.

I am setting up a small chocolate production facility in Singapore. The size of my kitchen is appx 350sf. The room will be air-conditioned, and I will try and maintain a temperature of 22 degrees centigrade. Humidity is a real issue here, and I have quite a high rate of rejects, on account of humidity. I currently use a wine chiller for crystallisation and storage, and now find that the recovery rate is quite slow, which affects the crystallisation of my chocolate.

I have been talking to Irinox here - but apparently they have stopped producing their TP-20 and TP-30 Holding Cabinets. They recommend NICE, which is not specifically designed for chocolate, which has a minimum humidity setting of 50%.

The other cabinet, that my equipment supplier has recommended is a Friulinox Engold machine (Power 0.6kw), which has the appropriate temperature and humidity range, but I am not able to gauge or get answers for the recovery time.

Any views / comments would be really appreciated.

Anjali

updated by @Anjali Gupta: 04/10/15 10:19:54

Robot Coupe with Vacuum attachment to increase shelf life

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

Hi,

I am finalising my list of equipment for my new chocolate shop, and am looking at investing in a robot coupe with a vacuum attachment. I would be interested to know if anyone has any experience working with it and if it does in fact, increase the shelf life of cream filled bonbons?

Anjali

updated by @Anjali Gupta: 04/11/15 22:55:53

Callebaut Chocolate Academy

Posted in: Opinion

I attended their French Ganache Course in Banbury, UK. I really enjoyed the course, and it gave me lots of useful tips on working with chocolate, flavour pairing etc. I would recommend it.

Anjali

starting a chocolate workshop

Posted in: Opinion

Hi Shanta,

Your equipment will depend on what you plan to make. Think of it like this - which task would you like to automate most? You have to be able to save time and increase your productivity.

Regards,

Anjali

Norman Love class, thoughts?

Posted in: Chocolate Education

Hi Arainna,

I would definitely consider the class if it taught advanced decorating techniques. If it is basic moulding, I would not go.

Anjali

Contract Manufacturing Agreements

Posted in: Tasting Notes

Hi,

I am looking to get some of my chocolates co packed. I am not sure what my agreements can cover for recipe protection, direct sale of the same product to other customers etc. If anyone has experience or suggestions - any advice would be welcome.

Thanks,

Anjali

updated by @Anjali Gupta: 04/18/15 11:07:53

Best sellers

Posted in: Opinion

Hi Krista,

No, I don't make bars, yet.

Anjali

Best sellers

Posted in: Opinion

Hi Krista,

It depends on where you sell your product. I have just been participating in holiday fairs. Most of my chocolates are bought as gifts - I have done a few large corporate orders. So, my sales come mainly from truffles and chocolate bonbons.

Anjali

January 2014 Member Newsletter

Posted in: News & New Product Press

Dear Clay,

I live in Singapore, and find it very hard to get any information on chocolate. This website is such a big support - I don't have the words in my vocabulary to thank you enough.

Anjali

Ideas for a chocolate festival...?

Posted in: Opinion

Hi Porfyra,

What an excellent idea to organise a chocolate festival! I would love to know more about it. How many professionals did you get together? How did you spread the word? How long did it take you to put it together?

Did you talk about single origin chocolate? You could pick 4 to 6 single origin chocolates and have people conduct chocolate tastings. That seems to be pretty popular.

Also, did you have workshops on just simple hand-rolled chocolate truffles? There are lots of people who would like to make chocolate truffles, but who do not want to get into tempering chocolate. You could also have chefs give demonstrations on using chocolate for savory preparations - like salad dressing, sauce for chicken, chilli chocolate pasta etc.

Anjali

Tempering & surface texture issue, swirls, circles & matte finish.

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

Hi Jennifer,

I had a similar problem. I think it was because my chocolate was too thick. I have since started working with Belcolade which is more liquid (thinner), and have no problem now.

Anjali

Contract Manufacturing Help in Los Angeles?

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

Hi,

I am looking at getting my chocolates co packed her, and was wondering if you have any information re agreements to protect recipes etc?

Anjali

Champagne Truffles

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

Hello from Singapore,

I am still in the start-up phase of my business and trying to build awareness for my brand, which I am marketing as a luxury, hand-made chocolate business. I am going to be making champagne truffles to give out as door gifts at a high end fashion show here (tickets priced at $210 per head). Most people here prefer dark chocolate. I am a little nervous and could do with input from the more experienced. I am planning to use Moet & Chandon. How dark can I go with my chocolate? I don't want to kill the taste of champagne. Also, any suggestions on presenting single truffles will be very welcome.

Thank you,

Anjali

updated by @Anjali Gupta: 04/12/15 15:01:26

Using a 110V Revolation 2 Machine in other countries with 220V

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

Hi,

I was able to buy a Revolation X3210 for 220V for use outside the US, directly from Chocovision.

Anjali