Looking for intro tempering machine
Posted in: Classifieds F/S or Wanted
FYI, ended up getting a good deal on a Chocovision Delta. Will use that for now till production demands require something more.
Forum Activity for @Stephen Cobb
Posted in: Classifieds F/S or Wanted
Looking for intro tempering machine
Posted in: Classifieds F/S or Wanted
Hey Clay, great to know. We were going to vend at the chocolate fest but just decided to wait till next year. I'll be there for one of the days and would love to meet you. We live near downtown Oly and would be around on the 6th as well. I still like the sound of the Aura as we discussed...just making sure there's not a more reasonable (and/or used) option at this point.
We're currently doing six 3-lb batches in a day, manually. Because we're spooning the chocolate into 90 molds per batch and then filling and swirling, I'd say it takes the two of us a good ten minutes once we get started. At that point, it's a guessing game. We try to keep the bowl on and off the heat, but it's not as precise as I'd like it to be, and we don't have the hands to keep it constantly on the move.
One big plus of having a machine that could hold it in temper would be the relief from feeling rushed. The EZTemper would relieve a lot of manual wrist work and time, but yea, we'd still be in a time crunch once tempered. Worth a grand to us at this point, definitely. The next step up would be something like a Chocovision Rev Delta. We'd still need to be manually spooning out the chocolate, and we may run into trouble (?) since some of our chocolate has coffee grounds and chopped nuts in it, but it'd definitely improve the flow. If it works with stuff in the chocolate, I think it could definitely be worth the $2250. One downside is that it won't work if we decide to do some honey-sweetened chocolates, whereas I think the Aura could. The ~$7k Aura looks amazing and, assuming it wouldn't have trouble with things like coffee and nuts, I think it could be an excellent investment.
Whatever we get, I'd like to know that we can get some good quick support if something goes wrong. I was planning on talking to FBM at the choc fest, but could definitely benefit from more of your expertise...
Thank you for chiming in.
Stephen
Stories of refrigerated chocolate?
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi everyone,
We make truffle-like products that are stored in the fridge (mainly because the filling isn't firm at room temp, and the coldness adds to the experience). In order to keep the chocolate from being too snappy in the fridge, I add about 6% coconut oil. I do want the chocolate to look shiny and not bloom, but I don't care about holding a perfect tempered snap.
While the coconut oil affects the crystaline structure and prevents it from having a perfect sheen, tempering definitely does help. The chocolate doesn't bloom (at least not as quickly) and doesn't melt to the touch like it would otherwise.
The one thing I haven't figured out is why sometimes the chocolate will appear to shrink (see link) while most times it doesn't. I love this look.
http://www.cobbstreats.com/wp-content/uploads/2014/09/pb-cup-liners-225x300.jpg
I'm curious to hear about other stories of refrigerated chocolate products, as I know most of you don't do this sort of thing.
Thanks in advance!
Looking for intro tempering machine
Posted in: Classifieds F/S or Wanted
Thanks Sebastian, I'll check it out...
Looking for Organic Cocoa Liquor
Posted in: Classifieds F/S or Wanted
Hi,
Looking for a source for quality roasted organic cocoa liquor, fair trade / ethically sourced, drops or plates/blocks. Please let me know if you have any, or have a trusted source.
Thank you!
Stephen
updated by @Stephen Cobb: 06/29/23 06:49:02PM
Looking for intro tempering machine
Posted in: Classifieds F/S or Wanted
Hi chocolatiers,
We're looking for our first tempering machine. I like the specs on the FBM Aura - 4kg bowl is enough, dosing pedal is necessary, 110V power. If you're looking to sell something comparable, please contact me! Located in Olympia, WA. stephen@cobbstreats.com.
Thank you,
Stephen
updated by @Stephen Cobb: 06/29/23 06:49:02PM
Best tasting organic cocoa liquor?
Posted in: Opinion
Hi everyone,
I'm looking for a better source for organic and ethically sourced cocoa liquor/mass. The one I'm currently using is a mix of Peruvian criollo, trinitario, and cn51, but it's pretty acidic. If anyone has experience and suggestions, I'd really appreciate it!
Thank you,
A relatively new chocolatier,
Stephen
Bakon 123 vs Mol d'Art melter
Posted in: Opinion
FYI, have been using the 12kg Mol d'Art melter for a while now and love it!
Bakon 123 vs Mol d'Art melter
Posted in: Opinion
Nice, thanks Clay, was hoping you'd have some input. Seems like my options start at $618 (tcfsales.com) for the 6kg MdA and go up to around a grand for the Bakon that's twice that size. Usually I'm into DIY, but will probably save that for when I'm more familiar with these things 
Bakon 123 vs Mol d'Art melter
Posted in: Opinion
I'm looking at buying my first melter, simply to melt and not temper, likely the Bakon 123 Mini or Mol d'Art 6kg, and I'm curious if anyone has had experience with both. Pros & cons...
Also, if you've got something to sell, feel free to message me.
Thank you!!
updated by @Stephen Cobb: 04/20/15 11:38:10PM