Forum Activity for @Susie2

FBM Aura for sale $4700 USD

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

Hello Everyone. First of all, I would thank for the help I get 3 years ago when I started the chocolate adventure. It has been joyful! I ended up buying the FBM Aura.

I get busy at my daily job and now I am putting it on sale if anyone is interested. It is excellent for making chocolate bar. I used less than 15 times in the past years.

I made chocolate bars with Bible verses on for church and fundraising. Customized Moulds are for sale as well if you are interested. The machine makes beautiful chocolate bar and in great condition. (The only thing: When it shipped to me from Europe, the cord insulation is rubbed during shipping. Then FBM company sent me a spare cord just in case. But it might never need to replace.)

I am in USA, Indiana. It is Aura 220v single phase 60hz, with manual, instruction and vibrating parts. $4700 (USD) and you arrange shipping.

updated by @Susie2: 07/30/18 12:42:35PM

Sugar or fat bloom or not tempered?

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

Thanks. I will try to temper again. The moulds are at RT. Is it possible of wrong cooling?

Sugar or fat bloom or not tempered?

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

I got my Delta machine and started brand new batch. I used default Milk, and try to temper 5lb chocolate as a trial. See the picture..... Is it sugar/fat bloom? Or it is simply not tempered? The default setting is far off the temperature chart from the vendor.

Thanks!

updated by @Susie2: 04/09/15 08:06:18AM

cooling the chocolate

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

Thanks Sebastian. I will look for a set screw refrig.

boxes or wrappers for chocolates

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

box and wraps.

Papermart.

cooling the chocolate

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

Thanks fo the info.

I put in 10-15 minutes and refrig. temp is 48F.

I tried to cool in at RT and found out it won't release off the mould....

I will definately check the DIY cooling tunnel.

I wonder if anyone came across refrig unit that can be adjusted to 55F. ( My mom in law's wine cooler is definately 55F capable, but too small and too expensive...)

 

 

cooling the chocolate

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

I am about to start my chocoalte business but I do not have a cooling tunnel..... I put chocolate into refrig. to cool and finds too many white surfaces (moisture i guess).

Is it possible just let the chocolate self dry at RT (66F-70F), RH<50. Any concerns? I know it takes a littble bit longer time though.

updated by @Susie2: 04/10/15 11:42:33AM

chocovision skimmer vs dispenser

Posted in: Opinion

chocovision skimmer vs dispenser

skimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.

I will make molded chocolate bar.

Thanks

updated by @Susie2: 04/13/15 01:12:53AM

chocolate brand to choose, pricing vs taste

Posted in: Opinion

make chocolate bar. need low viscosity easy to handle

chocolate brand to choose, pricing vs taste

Posted in: Opinion

I am deciding which chocolate to bring in..

Callebaut 823NV milk (more expensive)or Van LeerBel Lactee Milk.

Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% Dark

Cangeneral public really tell one is better than the other?

updated by @Susie2: 04/11/15 05:40:49PM

Microwave tempering

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

got it! Thanks. I will go ahead with a temper machine. They are absolutely there for a reason.

Microwave tempering

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

Thanks Jim.

I tried on milk chocolate and it worked too.

But if I have a 90.5F holding tank with a dispenser, never let it cool down or empty. Would it be fine?

Microwave tempering

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

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.

I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is melted but less than 91F. Than the chocolate is tempered. I tried it and it works! So in this logic, I can just have a warmer at constant 90.5Fto melt the chocolate and have tempered chocolate all the time?

If this makes sense, why do I need temper machine, as long as it starts with tempered chocolate? ( I know it can not make sense but what makes it nonsense?)

Thanks!

Susie

updated by @Susie2: 04/10/15 10:34:53PM

Display cases

Posted in: Opinion

#2 no. At least I can not hold it for more than 2 minutes.