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
Here in Hawaii we often have small ferments
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...
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.
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.
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.
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.
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.
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...
I have some questions about the Savy Goiseau Automatic Guitar that can be seen in the following video:
Automatic chocolate guitar full cut SAVY-GOISEAU.wmv
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.
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.
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.
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.
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.
I use a system called Paygo. Its a cloud solution and inexpensive.
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.
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.
Wish I could go to one of those shows but its a very long way from Hawaii to Philadelphia! I'll check out the website.
Thanks
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.
