Forum Activity for @Cherub

For Sale - Packaging & Decorations - Nanaimo, BC, Canada

Posted in: Classifieds F/S or Wanted

please see attached file for details, with prices.

For Sale - Chocolate Molds - Nanaimo, BC, Canada

Posted in: Classifieds F/S or Wanted

$300 for 20 molds, each bar is 100gr or 3oz

For Sale - Packaging & Decorations - Nanaimo, BC, Canada

Posted in: Classifieds F/S or Wanted

Closing my shop Vancouver Island, BC. All seasonal packaging: Thanksgiving & Fall, Halloween, Christmas, Valentines, Easter

Unbranded boxes, ribbons, display decor, trays, etc.

 

updated by @Cherub: 06/29/23 06:49:02PM

For Sale - Chocolate Molds - Nanaimo, BC, Canada

Posted in: Classifieds F/S or Wanted

Closing my shop Vancouver Island and selling all molds.

Bonbons and pralines, magnetic, logs, golf balls, hearts, nuts, figurines, boxes, bars, Christmas, Easter, Valentines, Fall/Thanksgiving, etc.

Available detailed list with photos and prices.

updated by @Cherub: 06/29/23 06:49:02PM

For Sale - Chocolate Business - Vancouver Island

Posted in: Classifieds F/S or Wanted

Cherub Chocolate business is for sale for $39,000

This is a rare opportunity to buy profitable and established business in downtown Nanaimo. It has been open since May 2013 with continuous growth and development. The business has a recognized name, established reputation and loyal clientele. We are emigrating soon as a family and sadly have to move on.

What you’re buying is growing and profitable business with an active store in downtown, high traffic area with a full commercial kitchen equipped with up to date tools and machinery. Active website www.cherubchocolate.com , active facebook page with 900+ customers.

The store has an on-site open concept kitchen and service area. The location of the store is in the core of downtown Nanaimo, on Commercial street with high pedestrian traffic from locals and tourists, opposite the art gallery. No competition in the area. Nearby all major hotels, Vancouver Island Conference center, Downtown farmers market, Diana Crull plaza, etc.

Training and support will be provided to ensure successful transition. One month with 4-6 hours daily practice to learn the necessary skills and 3 months of online support. Contact, suppliers, clients lists will be provided.

Our fantastic landlord is willing to extend the lease another five to seven years at the same rent.

The business is fully equipped with all the necessary tools, easy to manage and will last at least another 10 years. All equipment and tools are new or nearly new and in top condition and well cared for.

This business will be a great fit for somebody who enjoys being creative and being your own boss, excellent for retiring people or for somebody who is searching for the opportunity to relocate to the island.

We participate in all major food events and enjoy great local community support in downtown.

This business has established and loyal clientele base and even greater potential and opportunities which will be discussed with sales agreement.

You’re welcome to visit the store and try our product but please refrain from discussing the business sale with staff.

Non-disclosure and non-compete agreements to be signed prior to release further information.

No financing available, cash only. Only serious inquiries please. Business will be available for sale for a limited time only.

 

updated by @Cherub: 06/29/23 06:49:02PM

Re-tempering in Chocovision Delta machine?

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

Hi everyone,

first of all thank you very much for the support and detailed recommendations. I apologize for long silence as I was trying to get consistent results and also producing for local festival. It all went well. My summary will be the following:

1. The first thing which I wanted to address was the room temperature, I made sure it doesn't go above 21C. I didn't pay lot of attention to this factor and it had an impact on my attempts to re-temper it with machine.

2. The melting point is the N2 critical point, at all times for re-tempering I started to use 118F.

3. I would make sure I keep mixing the chocolate at each temperature point at least 10min.

4. Once machine prompts me to press T (temper) and add seed, I will select the temper mode but will not rush with adding seed chocolate immediately. I would add it at the level of 100F. And add seed chocolate to the front and to the back.

5. Once machine signals that the chocolate is in temper I will let it mix it for 10 min and then test it.

Also, I started to follow Steve's advice and would pour any unused chocolate on a pan sheet and let is solidify, whereas before I would leave it overnight. I find it is easier to work with it again once you remelt it.

These are my usual steps for tempering any type of chocolate that would give me good and consistent results. Apart from melting point I would use Delta pre-set temperatures.

If you have any questions let me know,

Thanks!

Re-tempering in Chocovision Delta machine?

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

Thank you Steve for the response and detailed reply!

I also spread my chocolate on a sheet pan and let it set but without cooler and yes, always fresh chocolate for seeding. I'm starting to think (based on feed backs) that the problem most probably might be in the inconsistent room temperature, I plan to try it again and make sure the room temperature is not higher that 21 degrees.

Thank you and I will post here once I achieve something... or not!

Have a great week-end!

Re-tempering in Chocovision Delta machine?

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

Hi Clay,

Thanks for your response.

My problem is that I am following the temper curve on my chocolate packaging as closely as possible [ see here: http://www.cacao-barry.com/cafr/438 ]

On the machine, I'm using a programmed melt point 112.5 F; temper point 85.7 F; and I'm using a 'temper delta' of 4.5 degrees.

I then start with the melt and the machine goes to 112.5. I select temper 2, and the machine eventually goes down to 81.2 degrees (temper point minus delta point) and on the way down asks for seed to be added (at around 90 degrees).

The machine then returns to the temper point (85.7 F) and is displayed as 'in temper'.

However, I keep getting bloom, spotting or streaks when I try this. Also, the chocolate seems to be quite thick for working condition, at least thicker than I'm used to with marble slab tempering.

(please note - this machine does not go below 80F. I discussed this with the technical support at Delta and they said it should not need to go down as far as the packaging suggests (79F). In general, their pre-programmed modes only go 3.7 degrees below temper point.)

Any responses would be greatly appreciated. I'm still getting used to tempering with a machine having done it for a long time with tabling.

Also, I don't seem to have these problems with fresh chocolate, and the pre-programmed modes (using temper cycle 2) seem to work fine on the fresh chocolate.

Re-tempering in Chocovision Delta machine?

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

Hello,

does anyone tried to re-temper chocolate over and over again in chocovision delta machine? I'm trying and failing to do it properly. Maybe anyone has success?

Thank you.

updated by @Cherub: 04/11/15 05:38:47AM

Chocolate materials for window display

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

Thank you Olivier, will try to search.

Chocolate materials for window display

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

Hi,

I need to create window display with chocolate products and I'm trying to find suitable materials. It is quite warm and summer heat will melt everything if it is real product. It should look good, real and keep the shape and do not change the appearance orcolours...Any advice/recommendation on what I can use to make and display my product? I tried searching faux chocolate products (a la sushi for display) and could not find anything good. Thank you.

updated by @Cherub: 04/09/15 01:43:26PM