Forum Activity for @Corey Meyer

Enrobing /coating help

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

I am hoping someone can help us out. We are covering jalapeos in chocolate. They are very light and irregular shaped so we had no luck with using a panner. We were doing everything by hand but that is not efficient. They are too light to run through an enrober as well.You can see our dilemma. I hope someone has an idea for us. We would be willing to hire a consultant if that would help.Thank you!Corey
updated by @Corey Meyer: 04/12/15 11:50:53AM

Chocolate in Montreal

Posted in: Travels & Adventures

Thank you Daniel. We will definitely try to get there and hope to meet Mr. Morel as well.

Chocolate in Montreal

Posted in: Travels & Adventures

My wife and I are planning a long weekend in Montreal and are looking for some suggestions. What's the best chocolate there? Any other recommendations would be great too!
updated by @Corey Meyer: 04/11/15 10:24:37PM

Cutting marshmallows

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

The problem we have is that the middle is very sticky and using the pizza cutter or a knife works for a cut or two. Then you need to wash off whatever your using. The part we coat in cornstarch and confec sugar is no problem. We appreciate the help from everyone!

Cutting marshmallows

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

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 blade rollers). All of them get sticky with marshmallow every pass. Does anyone else have any ideas? I considered a guitar but think the same thing will happen. We appreciate any help you can give.
updated by @Corey Meyer: 04/10/15 09:20:04AM

Enrobing question

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

Question for you all. Using an enrober, how do you enrobe things without them falling into the chocolate? Confectioners sugar on marshmallows for example. If it falls into the tempered chocolate, what does this do to the chocolate?
updated by @Corey Meyer: 04/10/15 07:39:20PM

Inventory Control Software

Posted in: Opinion

Clay,

We dont really know what we want. We know a bunch of store require bar codes. We would like to get the most bang for the buck. If there are features we don't need yet, eventually we hope we will. We are looking to track our inventory, both finished products and ingredients.

Most of the scanners are PC based, like Wasp. We will use it to sync with Quickbooks, which we are looking to purchase as well. The simpler the better since my wife and I are not accountants. My head spun the first time I saw Quickbooks but it is something we have to bite the bullet and learn. Need it for accounting, payroll and inventory as well.

Thank you for any input. We are very confused. Why can't we just make delicious treats?

Corey

Inventory Control Software

Posted in: Opinion

We need some help. We are starting to speak to markets that require bar codes to be on their shelves. We use Macs and would like to stay with them if possible. Seems most products, like Wasp, are PC based only.

Does anyone have anything they use that they like. We have a netbook that we were given but I don't know if it will have enough power to run a program.

Any info would help. Thank you!

Corey

updated by @Corey Meyer: 04/10/15 08:21:30AM

New space

Posted in: Allow Me to Introduce Myself

Adrienne,We make chocolate covered candied jalapeos, candied jalapeos and chocolate dipped marshmallows. They are all gluten free.Corey

New space

Posted in: Allow Me to Introduce Myself

It's about that time where we are outgrowing the commercial kitchen we manufacture in right now. We're starting to look into our own space. We are trying to figure out what we need. How much space everything will take up, etc.The plan is to do manufacturing and possible have a very small retail space in the front.We have a selmi Color temperer. We bake cookies. Need cold and dry storage. Production area.We would love to hear any ideas you might have and if your semi - local to the NYC area and are willing to give a tour, that would be fantastic!Corey
updated by @Corey Meyer: 04/10/15 06:08:01AM

Bar Codes

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

We need some help. We have a few markets interested in our product but require bar codes. What do you use? We have a Mac and it looks like everything is PC based. If we need to get an inexpensive PC, we will. Appreciate the help.

Corey

updated by @Corey Meyer: 04/17/15 07:50:55AM

New Machine

Posted in: Opinion

Thank you Clay!!!! That is incredibly helpful.

New Machine

Posted in: Opinion

Hey All,

Looking for a new larger tempering machine. We currently use 2 Chocovision Rev 2s. The problem we have is that for one of our products, until we get an enrobing line, the most efficient way for us to coat is to drop them into the bowl and fish them out. Many of the larger units temper through a pipe and I am pretty sure that the chocolate in the bowl is not tempered, just melted. Any idea about the Choco TT from Bakon? We would ideally like a continuous tempering machine with capacity for 25-50 lbs. We appreciate the help!

Corey

updated by @Corey Meyer: 04/11/15 10:14:56AM

Choco TT

Posted in: Opinion

Thank you. Anything else u would recommend for the same capacity?

Choco TT

Posted in: Opinion

Does anyone use the Choco TT by Bakon. I am considering it and want some feedback. Seriously, how bad can it be. It's Bacon (Bakon)
updated by @Corey Meyer: 04/10/15 09:04:42PM

chopping up a block of chocolate

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

I buy callets for dark chocolate and just use a chipper for the milk chocolate.

Bean to Bar

Posted in: Chocolate Education

Thank you Tom! I will contact him about it. I really appreciate the help.

Bean to Bar

Posted in: Chocolate Education

I know this has been covered before but I don't see anything recent. I am looking to get into bean to bar. I know Ecole Chocolat offers online classes. Does anyone know of an in-person class? If not, has anyone taken Ecole Chocolat course and how was it? Thank you!

updated by @Corey Meyer: 04/19/15 06:24:36PM

Outdoor market

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

We need some advice. We were asked to be part of a new outdoor market that runs through Sept or Oct. How will we keep the chocolates from melting? How can we display chocolates in 95 degree temperatures. We will have a tent and electric. Any help would be appreciated!
updated by @Corey Meyer: 04/10/15 02:12:54PM

Storage for chocolate

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

Clay,

To make it easier on backs and rotating inventory, we are looking at upright freezers. If the temp is going to be between 55-65, would a refrigerator be ok also using the same thermostat override device and humidity absorbers? If getting a freezer, do we want one specifically that doesn't self defrost? I appreciate all the advice. Do you have links to where to buy those as well as the chocolate making machines?

Corey (Sara's husband)

Storage for chocolate

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

Thank you for the advice. Now just have to figure out what size freezer we need. What do people do that sell at outdoor markets? How do you keep everything from melting?

Storage for chocolate

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

We need some help. We produce our chocolate in NY. We had a heat wave, for April at least, and it went to 81 degrees. When I went to package some chocolates, they were soft and starting to melt. We turned on the air conditioners in the house but need a real solution. Someone suggested buying a refrigerator but I am pretty sure we would need a commercial one that can be set to between 60-70 degrees. I know people use wine fridges because they go to those temperatures for red wine. Any one have this dilemma and have a solution?

updated by @Corey Meyer: 04/22/15 02:17:24PM