Forum Activity for @Steven Shipler

Hey I don't see the private note anywhere I was looking. Can you just send me a direct email?

stevenshipler @ g m a  i   l

Thanks! I spread it out so it doesn't get caught for spam.

Sorry for the delay, I am in Scottsdale, Arizona. I can bubble wrap it all in large boxes and make sure nothing is damaged in transit. I will also insure the packages to make sure if anything is damaged we can get it taken care of. But I will separate the wheels and bubble wrap them like crazy haha.

For some reason I can't upload my pictures to this post. I tried reformatting them etc.

Sorry for any inconvenience this may cause. 

Asking $300 OBO and preferably would like to sell all three to one buyer.

Thanks!

Here is the link to the gallery of images. Sorry I had to do it this way, seems to be my only option.

https://postimg.org/gallery/2t83iokai/b568eaf7/

I am posting pictures today. Been very busy. I am asking $300 for them each. They are in perfect working condition. Two of them have the conical stones, and one of them has their new cylindrical stones which they tell me last longer! I am selling these as we are moving up to large grinders and I remember wishing I could find used cocoa towns when we first started out.

Only thing to point out is one of the grinders scraper has the bottom half missing. It doesn't change anything and makes the same quality chocolate as the other two, I just want to be as transparent as I can possibly be.

I have 3 ECGC-12SL units for sale. Used them for bout a year, replaced the wheels on them once. Let me know if you have any questions! I will be posting some pictures in the next day or two when I get a chance!

Thanks!

Wow! Thank you so much. That is a really solid find.

Fixing now!

Check it all out now!! I figured out how to just do edits on the mobile page specifically!!

Yeah the $7 symbols I created in photoshop and they look really nice on the computer but when it is on the phone it puts them at the bottom, I used them to cover the small $7.00 that the site automatically puts for the price of the item. Thank you for pointing that out, I will have to check that out and figure out if there is a way to separate the two so it doesn't do that.

And I will narrow the box that has the reviews of our chocolate in it! Thank you so much for being so detailed I seriously appreciate it.

Just uploaded my new website! I wanted to get some feedback on what you all think of it!

The url is www.stonegrindz.com

We have been working really hard on updating this, so be critical.

Thank you so much!!

And this wont burn it? Just put it on the lowest setting like Adam said for in the oven? I am more or less looking for efficiency and this may be quicker? I will have to try both I suppose!

So let it melt half way then pult it off and let it finish so it doesnt burn on the lowest setting?

Just curious what is the best way people have found to melt down the cacao butter without the use of water or a microwave?

Just looking to elongate the life of my grinders and I would rather it go in as a liquid than a solid!

Thank you so much!

Thank you so much Tom for this!

So I run a small business making chocolate bars, and I have some samples of some beans that I was just hoping someone could give me a starting roast profile for so I can get it as close to the correct taste as possible as I only have enough sample beans for 1 batch each .

The origins are as follows:

Arriba Nacional from Camino, Verde Ecuador

Trinitario from Gran Couva, Trinindad

and lastly a variety from Sambirano, Madigascar

All are very high quality beans and I am very excited to taste the end product. I have not dealt with these types of beans yet and am looking forward to the responses I get on this subject!

Also, I will be roasting in my home oven for now until I get a proper roaster, just so you know all of the details.

Thank you so much!

I see, I guess at the end of the day I am looking for more efficiency in the time category, but it does seem like all of these options will require multiple passes. Correct?

Is it efficient enough to get a crankendstien mill and the shop vac winnower off of chocolate alchemy? Or are these newer ideas going to be much more efficient. I am about to put a winnower together for my first time.

I would be highly interested in this for the USA also, so another thread does not have to be made. I got a quote from Dion labeling here in the US and it looked like for about 5000 wrappers with full adhesive it was about 20-25 cents per wrapper USA currency.

Info on this would be amazingly appreciated though.

Yeah, Sounds like I will justhave to keep it how I have it, as I do not want to lose durability. I use this for my business.

And yes I am currently using 5oz of cacao butter for my 60% 70% and 84%, I keep it consistent, I like that number.

So I have been running chocolate in my Cocoa town, and we do a few 60% bars and a couple 70% bars. I have noticed that at a certain point the chocolate+sugar will get thick enough that the wheels will stop at these lower percentages. The drum keeps spinning and stays hot, but I thought this was odd. Anyone have any input?

I am brand new to The Chocolate Life. The main reason I made an account is to get on here and start talking with others to broaden my personal knowledge as well as help others whenever possible.

Here is my question. I have been looking into an X3210 for my small business, I sell chocolate at the farmers market, currently I run 5lb batches in my premier/cocoatown stone grinders which leaves me with 10lbs after the job is finished approx 6 hours laters. I have been reading into these machines, and figured that with my liquid chocolate I would be able to just pour the chocolate into the machine (all 10lbs) and press the temper button and let it go. I recently was reading and also watched a youtube video about the Chocovision X3210 and realized... Okay now I need a perfectly tempered seed chocolate to achieve this?

I don't ever let my chocolate harden without it being tempered, I currently temper by hand, simply by pouring it into a bowl, and using a wooden spoon and stirring it with the bowl in cold water to hit about 81-82 degrees F and then heating it back up to 89 degrees F and it always comes out of my molds shiny and with no streaks, this takes about 15 minutes of stirring to achieve.

So I am wondering if I should just stick to this method? It is just kind of a hassle to have to do it manually when I could have a machine do it, but then I also look at the price and realize that this also may not be very cost effective if my current routine is working and I have a finished molded product approx 20-25 minutes after it comes out of the stone grinder.

My final concern on this topic with the X3210 is that I also do different percentages ranging from 60% all the way up to 84% and all of the 60%'s are flavored. The real thing that is bothering me is the need for a seed in these machines, I would think that for that amount of money I can just take my liquid product out of the stone grinder, pour it into the X3210, and press the temper button, and come back a little while later to have a perfectly tempered product.

My final Question on this topic is that in the video it looked like you could temper 10lbs of chocolate from a block, but can you temper more than this is a unit like the X3210 if it is liquid to begin with? And to add one more point, does it have trouble dealing with a thick 60% as apposed to a liquid like water 84%?

Thank you so much,

Glad to be apart of this wonderful community

Steven

I would be interested if I could get some origin info and some pricing

Mine squeaked SO loud when I first got it aswell, I figured I would post so you know what I did and so you know you are not alone.

Honestly I didnt do anything different, I just dealt with the squeak and about 2 days later of grinding chocolate it went away and I havn't heard it since. It just needs to grind itself out essentially!

Steven

I would definitely be interested in doing a test batch. Just added you as a friend lets talk

Often times the squealing sound is just metal on metal from the wheels. I am assuming you bought it new and this is probably the case. I had the same thing with my Cocoatown small grinder. You just have to let it run sadly until it stops and kind of wears away whatever is too tight that it is squeaking.

That was my experience at least! Hope it helps!

Why no peanut butter?