Forum Activity for @Melanie Boudar

Melanie Boudar
@Melanie Boudar
07/06/16 04:40:58PM
104 posts

For Sale : Bakon Choco TT Tempering Machine


Posted in: Classifieds

Lightly used Choco TT. Chocolate tempering machine. Unit can be seen on Bakon USA website. Semi - automatic wheel tempering machine/table top. 25 lb capacity. I have a Selmi 50 lb and don't need this machine. Was used for milk chocolate a few times. Approx 2 years old in perfect condition.

Shipping is from New Mexico and is additional. $3400   Contact 808-557-5358

Melanie Boudar
@Melanie Boudar
08/09/14 01:54:59PM
104 posts

Box sizes for fermenting cocoa beans


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

Here in Hawaii we often have small ferments

Melanie Boudar
@Melanie Boudar
03/31/14 04:37:48PM
104 posts

How to handle my allergen paranoia


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

If you think a child is buying something they shouldn't you can ask to speak to their parents. I won't sell direct to small children unaccompanied by a parent. An older child, say 10 or 12 should know thier allergies. Also ask the child directly if they have allergies.

Also carry insurance...

Melanie Boudar
@Melanie Boudar
03/27/14 03:19:42AM
104 posts

slab of ganache problems


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

The layer of chocolate on the sheet doesn't matter what the filling is but white chocolate is usually about 2 parts chocolate to 1 part liquid. Add a concentrated flavor if necessary.
Melanie Boudar
@Melanie Boudar
03/26/14 04:00:16AM
104 posts

Moisture meter


Posted in: Classifieds

Anyone know where to find a portable, inexpensive moisture meter for cacao beans? When I google search it comes up with alibaba or very expensive equipment. I've seen small portable ones used at co-ops in Ecuador and Mexico.
updated by @Melanie Boudar: 06/07/15 03:02:34PM
Melanie Boudar
@Melanie Boudar
03/26/14 03:56:54AM
104 posts

Peanut Butter Cups


Posted in: Classifieds

I have an easy way to make these. Use a round magnetic mold or cup mold. Mold the shell. You can use a transfer sheet to jazz it up.For the filling I use 100 gr melted cocoa butter, 170 gr powdered sugar, 650 gr peanut butter and salt to taste. Blend well, pipe in molds. Bottom next day. Recipe good for 7 magnetic molds of 15 pcs= 105 per batch.Some people use peanut flour to replace some of the powdered sugar.I easily make and sell about 200 per week.
Melanie Boudar
@Melanie Boudar
03/26/14 03:45:13AM
104 posts

slab of ganache problems


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

You need to put a thin layer of chocolate on the sheet first, then pour in the ganache. Makes it easy to handle and cut.
Melanie Boudar
@Melanie Boudar
03/03/14 12:15:19PM
104 posts

Converting from 3 phase to single phase


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

FYI phase perfects smallest conveyer for 36 amps was $3290 before shipping- ouch!
Melanie Boudar
@Melanie Boudar
03/03/14 12:09:34AM
104 posts

Converting from 3 phase to single phase


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

Thanks Mike will look into all these this week. One question... How noisy is it. I work about 6 hrs a day so noise could get to me.
Melanie Boudar
@Melanie Boudar
02/28/14 03:46:39PM
104 posts

Converting from 3 phase to single phase


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

Thanks Clay that's what I needed the actual phase converter. Weighing the cost of that vs pulling the 3 phase in from the panel on the main bldg.
Melanie Boudar
@Melanie Boudar
02/27/14 12:04:25AM
104 posts

Converting from 3 phase to single phase


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

I have a Selmi plus and need to move to a facility where running a 3 phase line is a costly endeavor.i,ve been told I can get a phase converter or possibly switch the motor. Anyone have thoughts or more importantly experience with this?
updated by @Melanie Boudar: 04/12/15 08:02:59PM
Melanie Boudar
@Melanie Boudar
05/05/13 04:51:17AM
104 posts

Selmi Plus fuses


Posted in: Tasting Notes

Any Selmi users out there that can confirm the amp/ volts of the ceramic fuses and a source for them.
updated by @Melanie Boudar: 04/20/15 12:57:38PM
Melanie Boudar
@Melanie Boudar
05/05/13 04:49:27AM
104 posts

Custom Chocolate Molds


Posted in: Classifieds

Tomric, Micelli Mold co both do custom
Melanie Boudar
@Melanie Boudar
12/26/12 07:49:09PM
104 posts

Making Truffles


Posted in: Tasting Notes

Most people make a ganache and let it sit overnight to crystallize without refrigeration.You can roll it the next day. If chocolate centers are dipped cold they will crack. There are many great books, ecole chocolat or chocolate academy classes on proper chocolate making. Not sure where you got your initial concepts on refrigeration or freezing but sounds like you need a basic course.

Melanie Boudar
@Melanie Boudar
11/04/12 03:28:09PM
104 posts

New to chocolates, ganache advice


Posted in: Tasting Notes

Time and experience are the best teachers and they cannot be had overnight.

There is no "Magic pill" to create 1 month shelf life. How you choose & formulate your recipes, have the skill and equipment investment to make them, control your working environment and store your product, will ultimately bear on the shelf life.

Most of us test our recipes which can take weeks. Ecole Chocolat offers a great course on this subject if you need more theory.

Melanie Boudar
@Melanie Boudar
11/04/12 03:21:38PM
104 posts

What the Chocolate Industry Needs is A $100 Bar of Chocolate


Posted in: Opinion

Hawaii has the rarity , a diverse genetic pool, rich, volcanic soil and benefit of being the only US location to have a chocolate industry with the ability to grow its own material. Now what we need is some skilled bean to bar chocolate maker to come in and elevate that.
I totally agree that when you raise the top end, the bottom comes up in price and the mid range experiences stronger sales. I' saw this over and over in the my former career as a large jeweler, and continually tested and tweaked it. Marketing is one aspect. I Think the Heirloom Cacao Initiative is one of the means in the future to facilitate the reality of higher priced and appreciated bars, provided skilled hands are working with the beans.

Melanie Boudar
@Melanie Boudar
10/07/12 09:05:59PM
104 posts

Why not heat your chocolate pouring room?


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

I think energy wise its much easier to quick heat your molds with a hairdryer to warm them than heating a room 24 hrs a day to use them for 5 min. At .45 a kilowatt hour, a rate 4x the mainland for electricity, Nat no doubt started this conversation over sticker shock of the energy bill.

Melanie Boudar
@Melanie Boudar
09/16/12 12:04:43AM
104 posts

Selmi help please


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

did you check your power source breaker? sometimes if you are running on 3 phase but everything else is running-lights etc you can forget to check the breaker.

Melanie Boudar
@Melanie Boudar
05/24/12 03:59:44PM
104 posts

2012 cacao and chocolate salon - Lima, Peru


Posted in: Travels & Adventures

Hi Brian,

I think I emailed you directly. I will be in Lima on the 6th of July. Our Hawaii Chocolate & Cacao Association is active in promoting cacao farming and chocolate production in Hawaii. We'd look forward to meeting and chatting with you.WE are hoping to bring back some inspiration from the travels for our own festival in Hawaii.

Melanie Boudar
@Melanie Boudar
05/21/12 04:04:29AM
104 posts

Evaluation and Feedback


Posted in: Opinion

Clay,

The free sharing nature of this site is what makes it so special. That fact that people from all over the globe can discuss their chocolate passion and share knowledge is remarkable and would be nice to remain as is.. Tom brings up an interesting concept of an online magazine. With all the travels you've done I'm sure you could create some great content as well as have contributors. I miss Cocoaroma Magazine and would be happy to purchase a subscription to read the kind of articles , see the pictures etc. That magazine had interesting historical content as well as visits to places around the equator. I loved the chocolate shop and store window photos as they gave me ideas for my own displays and packaging. I read it cover to cover and sold it in my store.

just saying...

Melanie Boudar
@Melanie Boudar
04/19/12 04:26:47PM
104 posts

Questions about the Savy Goiseau Automatic Guitar


Posted in: Geek Gear - Cool Tools

I have some questions about the Savy Goiseau Automatic Guitar that can be seen in the following video:

http://www.youtube.com/watch?v=XVBiIXpp4xY

I was quoted $6825 plus shipping for this from Chocolate Solutions in Canada.

It comes with several frames 15.0, 22.5, 30.0, 37.5 and 45.0. (mm?)

I need to check those sizes to compare how close it comes to the 1" squares I currently cut.

I have a Martellano guitar I had retooled to make 1" squares as their frames were too big or too small.

Chocolate World, Belgium also has one but I have not received the quote back..

The guitar can cut thru nuts as demonstrated in the You Tube video. Not sure if it can also cut caramels.

Does anyone have one of these? It looks more efficient than a standard guitar and hopefully less complicated to restring.


updated by @Melanie Boudar: 04/10/15 01:38:15PM
Melanie Boudar
@Melanie Boudar
03/28/12 06:44:39PM
104 posts

Trips to Venezuela


Posted in: Travels & Adventures

Anyone looking to do a fun trip to Venezuela might contact Leo Zamora of CatteleyaTours.com

I spent 2 weeks with Leo in 2008 trekking thru the cacao regions of Barlovento, Chuao etc as well as visiting many National Parks, giant sand dunes and botanical gardens. We were invited into many farms and homes ( wonderful local people who understood there's politics and there's people, and they welcomed the people of America.) and the factory where El Rey is produced and even tracked down bootleg cacao liquor. (Oddly except for the airport, you cannot find a decent chocolate bar in Venezuela!)

In any case Leo is a great tour guide, speaks great English and has a sense of fun and adventure. It was an incredible trip.


updated by @Melanie Boudar: 04/10/15 11:33:15AM
Melanie Boudar
@Melanie Boudar
11/09/11 01:49:15PM
104 posts

Paper for Enrober


Posted in: Tasting Notes

Mahalo, I'll give him a ring.

Melanie Boudar
@Melanie Boudar
11/04/11 12:08:10AM
104 posts

Paper for Enrober


Posted in: Tasting Notes

I will measure mine tomorrow and see what they are
Melanie Boudar
@Melanie Boudar
11/03/11 03:33:15PM
104 posts

Martellato Guitar


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

Haven't tried this but Chocolate World has something similar in automatic or manual.

I have a regular Martellano guitar and the strings are really hard to replace.

Melanie Boudar
@Melanie Boudar
11/03/11 04:17:34AM
104 posts

Paper for Enrober


Posted in: Tasting Notes

Anyone have a paper company that supplies paper rolls for an enrober? Mine came with waxed paper and its terrible. The paper slides near the end of the roll or in shipping and then doesn't feed correctly. I have a SELMI PLUS. Looking for rolls of parchment type paper.
updated by @Melanie Boudar: 04/09/15 11:35:44PM
Melanie Boudar
@Melanie Boudar
10/23/11 04:58:02AM
104 posts

Chocolate Drinking Machine Recommendations


Posted in: Geek Gear - Cool Tools

I think the capacity is about three gallons. I'd love to check out your drinking chocolates for my store.

Melanie Boudar
@Melanie Boudar
10/21/11 03:25:28PM
104 posts

Any Philadelphia Members out there?


Posted in: News & New Product Press

The dates are March 4-11. You can read about it herehttp://www.theflowershow.com/home/index.htmlAny help appreciated its a long show!
Melanie Boudar
@Melanie Boudar
10/21/11 05:21:20AM
104 posts

Dipping cold centers


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

I make caramels by using a ganache frame. Once poured and set I actually freeze for about 10 minutes. I release the frame and cut the caramels into squares.In about 15 min they are back to cool room temp but not cold and can be dipped or enrobed. ( I enrobe) You have to work fast, before they lose their shape but rarely do they crack. Once enrobed they go back in the cool room (60 degrees) for about an hour (or more).
Melanie Boudar
@Melanie Boudar
10/21/11 05:12:15AM
104 posts

Any Philadelphia Members out there?


Posted in: News & New Product Press

My company, Sweet Paradise Chocolatier will be exhibiting at the 2012 Philadelphia International Flower Show in March. The theme this year is Hawaii and 40 companies from Hawaii will represent our state in that pavilion. 10 or more will be flower companies but the rest represent our music, culture and food. I will be bringing lots of Hawaiian chocolate produced by myself as well as other companies.

I need to connect with some other chocolate lovers in Philadelphia that could possibly help work in our booth and help me with a few logistics.


updated by @Melanie Boudar: 04/10/15 12:04:50PM
Melanie Boudar
@Melanie Boudar
10/15/11 11:30:42PM
104 posts

Selmi Plus 2010 model Trouble Shooting


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

why are you needing to stop the flow?When I hook mine up I temper the chocolate, then quickly push the snowflake temper button and the flow button off. Put on the hose and press them both back on again.I do this again to disconnect and pull away the enrober. The chocolate stays in temper.
Melanie Boudar
@Melanie Boudar
10/09/11 10:15:47PM
104 posts

Anyone know what happened to Cocoaroma Magazine/Alexander?


Posted in: News & New Product Press

Lusting for another issue...
updated by @Melanie Boudar: 04/11/15 09:05:57PM
Melanie Boudar
@Melanie Boudar
10/09/11 10:06:27PM
104 posts

Chocolate Drinking Machine Recommendations


Posted in: Geek Gear - Cool Tools

At night you can put the bowl in the fridge and rewarm the next day. You disassemble the nozzel and clean daily. We use almond milk which is dairy free and lasts longer than cows milk plus adds a nice nutty taste.
updated by @Melanie Boudar: 09/08/15 02:17:39PM
Melanie Boudar
@Melanie Boudar
10/09/11 05:29:58AM
104 posts

Chocolate Drinking Machine Recommendations


Posted in: Geek Gear - Cool Tools

http://www.webstaurantstore.com/cecilware-choco-1-delice-countertop-hot-chocolate-dispenser-120v/385CHOCO1.html

I have this hot drink dispenser and love it. I make my own chocolate sludge with spices, then dilute it, still making a thick chocolate shot which we serve in a 3 oz portion with a shot of whipped cream or handmade marshmallow. The machine warms and agitates and has a wide temp range. It does get some condensation inside but usually not until its gotten pretty low, The bowl capacity is plenty large to take to a function/festival and sell a lot of shots.

Melanie Boudar
@Melanie Boudar
08/30/11 04:24:25AM
104 posts

Selmi users in Southern California?


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

You can always hop over to Hawaii...I know its Not SoCAl...
Melanie Boudar
@Melanie Boudar
07/25/11 04:18:55AM
104 posts

Which Inventory Software & POS System to Use


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

sorry its www.christianjames.net PAYGO SAAS (software as a service) We've been using it in our retail for 2 years. It has the loyalty program, gift cards, customer management wholesale and retail with photos and gobs of reports like what hrs of the day sold the most and which salesperson etc.

Our only challenge was inventory because things arrive as bulk chocolates but leave as boxed. We have our stock #'s as the boxes. So while we can't track the specific route of an individual flavor or chocolate ( we have around 40) we have a clear grasp on the box configurations that sell. All other items like bars can be tracked easily.

Melanie Boudar
@Melanie Boudar
07/25/11 04:13:34AM
104 posts

world map of cocoa producing countries


Posted in: Chocolate Education

nothing like looking in your own backyard! It needs to be about 2x3 feet
Melanie Boudar
@Melanie Boudar
07/24/11 01:52:11AM
104 posts

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage


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

Omar,

I guess the question really is how long are you needing to store your chocolates? We store chocolates in wine coolers for a max of about a week, restocking our store inventory from them (which are kept in confectionary showcases) If I overproduce I freeze chocolate to stop the shelf life clock as they can easily be defrosted in a few days. We have never had any problems with either solution. I use wine coolers in the $500 range quite successfully.We are constantly producing and turning over the inventory, I don't think you want it in storage too long with freezing.

Melanie Boudar
@Melanie Boudar
07/24/11 01:24:37AM
104 posts

Which Inventory Software & POS System to Use


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

I use a system called Paygo. Its a cloud solution and inexpensive.

www.christanjames.net

Melanie Boudar
@Melanie Boudar
07/23/11 04:45:45AM
104 posts

world map of cocoa producing countries


Posted in: Chocolate Education

Anyone know where I can buy a good map of cocoa producing countries around the world?
updated by @Melanie Boudar: 04/10/15 03:41:08PM
Melanie Boudar
@Melanie Boudar
07/17/11 07:03:15PM
104 posts

What's YOUR Desert Island Chocolate?


Posted in: Opinion

I like Omars Pirates of the Carribean Truffles! I think I'd have to have some Felchlin Cru Savage for day in day out indulgence and for more special occasions my own peanut butter cups, salted mixed nut caramel and coconut creme brulee truffle.LOL! Hope theres some exercise equipment on this fantasy island.
Melanie Boudar
@Melanie Boudar
07/16/11 03:40:36PM
104 posts

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage


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

Hi I use several wine coolers to store finished chocolates as well as my transfer sheets.It serves as backup storage in the retail store and works great. Sometimes you get some condensation in the back of the wine cabinet (do not buy a cheap one) so inspect and wipe regularly. This may be due to it being an undercabinet model with not great air circulation. I also built a closet in my manufacturing area. Its not that big but accommodates 2 bakers racks plus extra space..it is cooled by a small room air conditioner set at 62 degrees.

It keeps all our bulk chocolate and work in progress in good condition and is not that expensive to run.

1