Forum Activity for @Sandy Phillips

Our chocolate company has recently closed and we have 200+ assorted molds to sell.

Please see the picture for the full inventory. We are asking $1100 for the lot, which works out to about $5/mold - most of these are $20+ each when purchased new.

We prefer one buyer take the entire lot, but please also email us if interested in smaller portions at DFDelicacies@Gmail.com. Shipping is included in the bulk price, and will depend on how many you want if asking about smaller lots.

Pictures are available at ChocolateWorld.com or Tomric.com. Use the Item# in the search field.

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Our chocolate company recently closed. Due to this, we have 2 AC/MC Tabletop tempering machines for sale.

UPDATE: 1 SET HAS BEEN SOLD. THERE IS 1 REMAINING AC/MC WITH 3 BOWLS.

Both are about 3 years old. Also included are 6 of the metal bowls and 6 of the plastic agitator "walls" which double as thermometer holders. The extra bowls make it easier and faster to switch between flavors. The walls and bowls are easy to clean with soap and water.

Machine uses light bulbs for heat and is fully capable of heating to a temperature, allowing the chocolate to cool to another temp and then reheating to a 3rd temperature. At the end of this cycle the chocolate is tempered and ready to be worked.

While each bowl has a 6 pound capacity, we rarely used them with more than 4 pounds in a batch.

These machines are low maintenance and have been the work horse of our business. They still have many years of life in them. New machines sell for $800+ and each bowl/agitator combo for $125.00

Willing to sell to 1 buyer or as 2 lots of 1 machine with 3 bowls & walls each. ONLY 1 SET REMAINS.

Our price is $550 for the lot or $300 each individually. Shipping included in either price.

DFDelicacies@gmail.com if interested. Please indicate whether you want 1 or 2 machines in the email.

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Our company makes 8 flavors of Vegan chocolates using interesting ingredients. We have multiple established whole sale customers in the Austin TX area year-round and seasonal online whole sale customers during the 4th quarter. Also included are multiple URLs which all direct to the same online store which does about 90% of our annual revenue.

Heavy equipment includes 2 AC/MC table top temperers with 6 bowls, 1 Santha 40Melanger, 1 Savage Brothers 50lb temperer and 2 wine fridges. Also included are various bar- and seasonal moulds.

Company also comes with all branded materials, logos, certifications and in-stock packaging and labels. We have a dedicated kitchen just outside Austin (Liberty Hill) TX where we have been for the last 3+ years.

We would prefer buyer in the Austin, TX area but will consider other offers. Price negotiable.

If interested, please call 408-832-0496 or email dfdelicacies@gmail.com for more information.

We actually made the move from CocoaTown small melangers to the Santha 40 in the last few months. It has been the best move we've made in our 3 year company's history. The machine has been a reliable tool that has increased our production capacity and lowered our stress level.

I would, however, advise you to NOT buy it through HotDishes. Our salesman's name was Sham, which is defined as "something it does not appear to be." That was exactly who we got. They sent a machine from India to the USA which came with a plug that was only usable in Europe and then refused to fix it. This should not be an issue for you, but be sure you do not get one that's only set for the USA.

Overall, the Santha 40 has been a great machine. Since we got it out of the box we've had no maintenance or repair issues and the stone-on-stone grinding has produced greatly smooth chocolates.

I hope this has been more helpful than not.

We are looking for a small machine which can wrap chocolate disks (coins) using 2 pieces of foil. Both sides would have to be completely flat for our client to emboss their patterns. Ideally, it would be fully automated, use single phase electricity and fit on a table top.

Any suggestions would be helpful. Thanks in advance.

We have 2 of these units available. There is also a 3rd Granite Roller Stone and Stainless Steel Vessel available which would make a great backup set to reduce downtime between runs.

These were purchased in early 2014 and are no longer needed as our business has expanded and we now have larger machinery filling this role. They have been a great building block for our business.

Our products are allergen-free so these machines have not been used with any dairy, gluten, soy, eggs, nuts or tree nuts.

From the CocoaTown website description:

18” x 10” x 11” tall – melanger
1/5 HP 110V single phase motor
Weight – 35 lbs (dimensional wt for shipping – 50 lbs)
Grinds up to 8 lbs of cocoa liquor (nibs +sugar + etc)
High quality Stainless steel vessel
Conical granite roller stones
Granite stone for grinding surface
Injection molded ABS plastic body – quiet in operation

Melangers have been used for the following:
Grind almond pieces into Marcepan
Grind hazel nut pieces into Gianduja
Grind pistachios pieces into pistachio butter
Grind Cashew pieces into cashew butter
Grind sesame seeds into tahini
Grind boiled chick peas into hummus
Grind flax seeds into paste
Grind Sphagnum moss for facial pack
Grind quinoa

These sell new for $600 each. We're asking $500 for both and the extra bowl/wheel set - plus shipping.

Call 512-410-5763 and ask for Sandy if interested.

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Does anyone know how to make chocolate chips in 5 to 10 pound batches without having to buy a big machine that costs thousands of dollars?  Thanks!

Hi everyone,

We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose. Has anyone here tried using beet sugar in their chocolate? Or have you tried coconut sugar as well?

Thanks!

Thank you very much!

Thanks Louwegi! How long have you found it optimal to let it sit at 87? It is getting agitated the whole time.

Hello,

My hubby and I have been making dairy, gluten and soy free 'milk" chocolate. We've just started trying out a melanger and can't figure out what is causing the swirls in the pictures. Here is how we made these bars:

Has anyone come across this and worked it out before? Any help would be appreciated. Thanks all!