Forum Activity for @TheChocolateMan

Startup Essentials for a Small Chocolaterie

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

It depends on the quanitity of chocolaes your going to make. Marble slab method takes time and eventually you will need to invest in a tempering machine. There are cheper lower production quantity tempering machine like Chocovision Rev2. Apart from this you will need probe thermometer, bowls, dipping tools, scraper, mold. visit sites like bakedeco, chocolate doctor, ecole chocolat, jbprince, chocolateman. They sell starter kits as well

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

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

Hi,

I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even with a Voltage converter/transformer due to differential Hz.

Revolation 2 Specs (US Version)

110/120V

350 Watts, 50Hz

Has anyone used this machine outside the US?

updated by @TheChocolateMan: 04/20/15 02:03:32AM

How is École Chocolat's professional chocolatier programme?

Posted in: Opinion

We did this course and its was pretty helpful. Most of the learning material is given to you and its up to you to practice as much. Sometimes you get overwhelmed with amount of information that's out there. If you don't have much knowledge of chocolates then this course will be helpful as its nicely organized. But like i said you will need to refer to other material, books, you tube videos, and practice if you want to be come a start a business. We finished this course few months ago, and now its all about trying new recipes and expereiments.

Date Truffle

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

I recently tried to make date truffle, consisting of Date, cashew, almonds. The center became too soft and does not harden, probably because the dates were soaked in water for too long and there was still water content after draining the dates. I refrigerated the center but its not hardening. Is this because of the high water content, If so is it possible to remove the water?

TIA

updated by @TheChocolateMan: 04/13/15 03:30:14AM

Hilliard vs. Chocovision - Newby Here ;)

Posted in: Opinion

Great piece of information..

transfer sheet printing system

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

We want start with selling it to hotels, sweet shops, and those that are importing chocolates..Maybe at later stage, we will open a shop. Do you plan on opening a shop?

transfer sheet printing system

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

I am from India, based in Muscat, Oman. We are at the very early stages of starting our business. Still experimenting on confections. We have difficulty sourcing equipment and ingredients, but doing so mainly from Dubai and US.

Regarding the shipping to India. If there is a local Aramex office in Mumbai, you can sign up for a Shop and Ship account, which will provide you US, UK, China forwarding address, and they will forward whatever you order online to your local Mumbai address. You will need to pay one time fee for the membership and shipping fees. I have been using this service for more than 3 years now. Thats the only way I can really bring stuff from US and UK.

transfer sheet printing system

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

Hi Nadia,

Where exactly in India are you based? Are you a chocolatier ?

transfer sheet printing system

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

http://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CTSYSTEM&Category_Code=CTS&Product_Count=5

Bean to Bar

Posted in: Chocolate Education

My wife had taken the Ecole Chocolate course (almost finished). The courses teaches you a ton of stuff, there is a lot of reading to be done. You are supposed to use all this information into pratical use by making chocolate on your own. For a beginner, who has very little knowledge, this is a good course. Its well structured and there are tons of case study.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Thanks, appreciate your honest reply.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

I am kinda new in this industry, hence would like to start from couverture.

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Hi Larry,

Thanks for the valuable info. I will buy the book and am sure it will be helpful. When did you start your chocolate business?

TheChocolateman

List of Equipment Required for Small Scale Chocolate Business

Posted in: Chocolate Education

Hi to everyone in this forum,

Can someone tell me what kind of equipment, utensils, accessories etc, I would require to start a small chocolate making business ?. As far as i understand, I will need molds, tempering machine. Please suggest.

updated by @TheChocolateMan: 04/10/15 11:43:53AM

Starting a Chocolate Stall Business

Posted in: Opinion

Great stuff...thank again for the valuable information.

With limited budget, i have some idea on equipment i need for initial setup. I will take a look at this an other sites for second hand gear. I tried to look for some on ebay, but its hard to find second goods for this industry on ebay. I guess people are quite happy with what they are using. Appreciate your feedback.

Starting a Chocolate Stall Business

Posted in: Opinion

Thanks a Coli, thats a great piece of information especially on the demand side of things.

Can you clarify a few points.

1. What kind of chocolate do you make using the panning method. I was under he impression, panning is used if you want to coat nuts with chocolate, sugar etc. Can you use the panning method to make Truffle, ganache and so on?

2. What advise can you give for someone who is on a limited budget, regarding the list if equipments that is required for chocolate based products?

Starting a Chocolate Stall Business

Posted in: Opinion

Would love to hear your comments?

Starting a Chocolate Stall Business

Posted in: Opinion

Hi,

To start with I have to give all the writers in the forum a big Thank You for all the interesting and valuable information. I doubt I will ever find another site that is so informative.

My wife and I recently enrolled ourselves in an online chocolate making course and we are at the end stage of the course. This course has been quite helpful, where you learn about the cacao, chocolate history, tempering techniques, supply sourcing and on how to make your very own Truffle, Ganache, etc.

In time we intend to either start a chocolate stall in a mall or supply gourmet chocolate to retail shops who simply import chocolate. However in order to take this step, I would like to hear your valuable advice, especially on what types of equipment will be required. So far we have been tempering chocolate by hand on top of a marble, i would assume that we would require a tempering machine, melting machine. The chocolate will be made at home mainly at first and then supplied directly to shops etc.

Thanks in advance for your inputs.

updated by @TheChocolateMan: 04/16/15 06:13:11AM

Question on Tempering and Scraper

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

It kinda looks like bubbles from far. I was watching some videos on YouTube and noticed similar type is bubbles. I'll post some pictures during my next tempering attempt. I was wondering it could be because of water or moisture content. What happens if there is water in the chocolate?

Question on Tempering and Scraper

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

Hi,

My wife has recently enrolled in a chocolate making course being taught online, and now in the tempering (table method) stage.

While tempering the we are noticing some bubble (or grainy look) in the chocolate. But it seem todisappearwhen we bring the chocolate together, but shows up when we start tempering again. Is this normal. Please advise.

I have seen in Youtube videos that they use a Pastry scraper (attached). Is that what its is called. Because I am having a difficulty finding one in my place. Please advise

Thanks

updated by @TheChocolateMan: 04/09/15 09:23:07AM

Dates & Chocolate Development Opportunity

Posted in: Recipes

Hi,

Where are you based? Dates and Chocolates together are a great idea, I am based in Oman, where retailers are now selling date filled chocolates. There is also commercially produced date chocolate coming in from UAE and Saudi