Forum Activity for @Thomas Snuggs

Thomas Snuggs
@Thomas Snuggs
11/06/16 01:23:28AM
23 posts

spots of adherence in polycarbonate bar moulds


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

Hi Dominique,

Here's a link to my setup at home when I cool my chocolate bars. I use some small racks that will hold six molds. I've also put this rack in my refrigerator if it's too hot to let the bars cool on the counter. I thought this might help.

http://chocolatetalk.proboards.com/thread/1733/small-scale-cooling-racks-chocolate

-Thomas

Thomas Snuggs
@Thomas Snuggs
11/05/16 02:43:45PM
23 posts

spots of adherence in polycarbonate bar moulds


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

Looks like a tempering issue to me. The bar in the photo shows some bloom. If the chocolate is well tempered, it could be the ambient temperature where the molds are kept while the chocolate cools. This can cause a loss of temper.


updated by @Thomas Snuggs: 11/05/16 02:47:38PM
Thomas Snuggs
@Thomas Snuggs
08/28/16 10:55:43AM
23 posts

Real Milk, Milk Chocolate


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


rahman:

hi guys can anyone tell me where i can get training on bean to bar chocolate making

Hi Rahman,

In case you don't already know, here are two sites that have lots of information about making chocolate:

http://www.chocolatealchemy.com (lots of helpful info in the forums)

http://www.bean-to-bar.co.uk/

There is an online chocolate makers program byhttp://www.ecolechocolat.com/en/chocolate-making-from-bean.html for $455 US. I do not know anyone who has taken the program.

There was also a bean to bar class here:https://www.jmauboinechocolates.com/index.php?route=information/information&information_id=10 earlier this year. I believe it was a theee day class.

- Thomas


updated by @Thomas Snuggs: 08/28/16 10:56:30AM
Thomas Snuggs
@Thomas Snuggs
06/08/16 12:25:04AM
23 posts

sunflower lecithin


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

I purchased some liquid sunflower lecithin to try in my chocolate. However, as soon as I tasted a small bit, it went into the trash. I was not going to even try it my chocolate. This is the one I purchased:https://www.mysunflowerlecithin.com/product/all-natural-liquid-sunflower-lecithin/


updated by @Thomas Snuggs: 06/08/16 12:27:20AM
Thomas Snuggs
@Thomas Snuggs
04/20/16 10:55:47PM
23 posts

FDA Packaging Guidelines for Chocolate???


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

I have an update about my Organic Ingredients question. I contacted www.ccof.com to inquire about oOrganic certification and they told me I did not require certification for what I want to do. I quote from their email response:

"If all you want to do is list the organic ingredients in the FDA-required ingredient list, and not use the word organic anywhere else on your label, you do not need to be certified."

This is what I thought and was surprised by County Health Department when they told me I could not. 

Thomas Snuggs
@Thomas Snuggs
04/20/16 01:20:55AM
23 posts

FDA Packaging Guidelines for Chocolate???


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

Does one need to be Organic certified in order to note an ingredient as Organic? I know you have to be certified to say 'Organic' or 'Made with Organic Ingredients', or use the USDA Organic symbol on the front label. I thought anyone can list an ingedient as Organic if the ingredient is certified. I'm in California and have been told by someone at the health department that I can't unless I'm certified. Although I have seen other chocolates labeled this way and I do not think they were certified producers. I've read lots of info on the FDA website and it seems to me that I should be able to do so. However, California has its own Organic certification as well. Just thought I would post the question here in case anyone on this forum knows. Thanks.

Thomas Snuggs
@Thomas Snuggs
04/17/16 10:59:13AM
23 posts

Packaging question


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

I'm not an expert on food safe materials but my understanding is: A material is food safe if it does not react or leach unsafe chemicals, or unsafe levels, into the food. For example, Food cans are coated on the inside with a food safe material so that the contents do not react with the metal can. Otherwise, one would not only ingest the food, but also some of the elements of the can itself. Here's a link to some info by the FDA:http://www.fda.gov/Food/IngredientsPackagingLabeling/PackagingFCS/ucm064166.htm.

Thomas Snuggs
@Thomas Snuggs
04/09/16 10:51:57AM
23 posts

changing the belt on premier wonder grinder


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


Below is a link to Amazon for the belt I purchased and used on the Primier 1.5 L. It takes 23 links to make the right size belt and you will can make four belts from this length. I don't know if the 2L Primier uses the same size.

http://www.amazon.com/PowerTwist-V-Belt-Profile-Width-Length/dp/B00CLG38JQ/ref=sr_1_2?ie=UTF8&qid=1445901088&sr=8-2&keywords=powertwist+v-belt


updated by @Thomas Snuggs: 04/09/16 01:14:22PM
Thomas Snuggs
@Thomas Snuggs
03/22/16 12:06:59AM
23 posts

DIY Easy build full sheet pan - 6 Mold shaker for bar molds Save $1500!


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

Hi Mark,

I built a vibrating table with a much smaller motor, a little too small, but my table is only for two molds. See here: https://www.thechocolatelife.com/thomas-snuggs/gallery/vibrating-table/all. I purchased the motor as listed in your post and I just tried it out tonight. It was quite comical. Something like trying to play whack-a-mole except I was chasing the mold around my small table to fill it with chocolate. I fill my molds using a 2oz scoop with chocolate from a melter. I even had the speed on the new motor as low as I could go without it stopping. I'm going to adjust the blades in the motor to calm it down a little. 

On a positive note, I don't think the chocolate that I just molded will have any air bubbles. Happy

-Thomas

Thomas Snuggs
@Thomas Snuggs
03/06/16 06:35:17PM
23 posts

Cleaning a Macintyre?


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

I'm curious about cleaning equipment at chocolate factories. Assuming one is running the same type of chocolate in the equipment, how often is the equipment cleaned? What are the health requirements for cleaning? 

Thomas Snuggs
@Thomas Snuggs
01/14/16 11:43:07PM
23 posts

Bean To Bar At Home


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

Everything you need to know about making bean to bar chocolate at home can be found here: www.chocolatealchemy.com. I'm not affiliated with the site, I just use it.

Thomas Snuggs
@Thomas Snuggs
11/16/15 02:11:08PM
23 posts

tempering chocolate


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


I use the Mol D'art 6Kg melterhttp://www.moldart.be/en/producten/chocolate-machinery/chocolate-melters/. It is not a tempering maching like the Mini Rev. I only use it to keep chocolate that I manually tempered at a constant temperature while I mold. Take a look at the www.chocolatealchemy.com for more information about making chocolate. There is also a forum on that site that has lots of info.

 


updated by @Thomas Snuggs: 11/16/15 02:11:35PM
Thomas Snuggs
@Thomas Snuggs
11/16/15 02:02:42PM
23 posts

Melanguer versus wet grinder


Posted in: Opinion

Hi Balpreet,

You probably just need to run the grinder longer. I make chocolate (bean to bar) using the Premier wet/dry grinder and it comes out very smooth. However, I run it at least 24 hours. You may want to look at www.chocolatealchemy.com. It's a great resource for making chocolate and the forum there has much discussion about equipment including wet/dry grinders. Most of the people there are home or small chcocolate makers.

Regards,

Thomas

Thomas Snuggs
@Thomas Snuggs
11/07/15 11:19:00PM
23 posts

tempering chocolate


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

Hi Jason,

You do not have to use seed chocolate when tempering. This is just one method usually used by people that melt tempered chocolate for making truffles and such. There are many YouTube videos on tempering chocolate. I would suggest watching some these and then giving it a try. You can always buy a bag of chocolate chips and practice. 

- Thomas

Thomas Snuggs
@Thomas Snuggs
11/07/15 11:11:44PM
23 posts

Keeping chocolate in temper


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

I use the Mol d'Art 6 Kg melter just for that purpose and it works great for me. They also make a 3Kg melter. I have no affiliation with the company.

http://www.moldart.be/en/producten/chocolate-machinery/chocolate-melters/

Thomas Snuggs
@Thomas Snuggs
11/05/15 12:00:59AM
23 posts

tempering chocolate


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

I temper chocolate, bean to bar that I make, in one stainless steel bowl. I use a double boiler to heat it, place it in a sink with a couple inches of cool water to cool it, and back on the double boiler to heat again. All while stirring with a spatula. I can do up to 6 pounds at a time. I would say this is about as low tech as one can get. I did buy a melter to pour the tempered chocolate into to maintain a working temperature. I started making bean to bar chocolate at home about a year ago and have made about 40 batches of different types. Although no white (yuck). 

Thomas Snuggs
@Thomas Snuggs
07/26/15 07:24:27PM
23 posts

Tempering Problem


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

Always test your chocolate for temper. Place a little on the back of a spoon or on a piece of wax paper. It should set in a few minutes and have a nice snap. If not, then it has not been tempered.

A room temperature of 72 F is on the high side for me. I prefer 68 F and I always have a fan blowing over my chocolate molds. I learned the hard way that tempered chocolate will produce bars just like your photos if the room temperature is too high.

I also use a double boiler to heat my dark chocolate to 120 F and then cool it in a 65 to 68 F water bath to 80 F, then back on the boiler to bring the temperature back up to 89/90 F. I am always stiring and allow some time at each temperature. One must take care if using a water bath as water in chocolate is bad.

I hope this helps.

Thomas Snuggs
@Thomas Snuggs
07/26/15 06:28:26PM
23 posts

Tempering Problem


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

The chocolate was either not tempered when it was molded or lost it in the mold. Did you test the chocolate prior to molding? If the test was ok, then your chocolate was not in a cool enough environment while it set. What was the ambient temp while in the molds? I usually cool my dark chocolate to 80 to 81 F in a cold water bath when tempering. 

Thomas Snuggs
@Thomas Snuggs
07/22/15 09:57:22PM
23 posts

Dark Milk Chocolate Article on Food Bloggers of Canada


Posted in: News & New Product Press

I made my first dark milk a couple of months ago and it was great. The milk adds some richness. Several people that had it thought it was my best ever. I think they had never had a dark milk before or maybe they just wanted more free chocolate from me.Happy I've only made a 55% dark milk. I'm going to make some higher percentage dark milk for my next batch.

Thomas Snuggs
@Thomas Snuggs
06/21/15 09:44:21PM
23 posts

Looking for quality Organic milk powders (s)


Posted in: Classifieds

chocolatealchemy.com has organic whole milk powder.

Thomas Snuggs
@Thomas Snuggs
05/27/15 09:37:07PM
23 posts

What to do about To'ak Chocolate?


Posted in: Opinion

Wow!! I need to put my chocolate in a wooden box and include a book so I can charge more. I have much to learn about marketing.

Thomas Snuggs
@Thomas Snuggs
03/26/15 10:43:19AM
23 posts

Help with flavored oils


Posted in: Chocolate Education

I just made some chocolate and then flavored it with some orange and peppermint oils. It was two different batches. I used about 15 to 20 drops per pound. This was the first time I used essential oils to flavor my chocolate. After I tempered my chocolate, I added drops of oil, stirred and then tasted it. I kept adding drops until I was happy with the taste.

Thomas Snuggs
@Thomas Snuggs
01/20/15 11:10:04AM
23 posts

Bug reports


Posted in: FAQs on Using the new Site

How do you post an image? I can right-click and select insert image, but the image never displayed based on the source that I enter. It's not intutive on how to insert the image. I'm sure it is something I am doing wrong.