Three sacks of Guatemalan Lechua for sale...
Posted in: Classifieds
Are these available? Please feel free to send an email to firstname.lastname@example.org
We are going to bring the husk in for another analysis, which could happen after more people weigh in. Then we can focus on other compositions
I mentioned a while ago about having a lab analyze our husk, and it happened shortly thereafter. It took a while to remember to put the results online, so here they are. We gave two samples, one as the husk, and the other as the husk ground. From what we were told, there is nothing concerning about lead in the husks we gave. We were also told the makeup was similar in a sense to a banana peel.
Anyways, For those who are interested here it is. Would love to hear your thoughts.
Selling a chocovision X3210 which has recently been serviced and is running well. Comes with extra baffle. Selling a spectra 11 with speed controller and transformer. We have been using this for test batches and it is a tank. Upgraded to a fibre belt. I'm located in Toronto, and would prefer pickup. If you want it shipped please contact me and we can work it out. Selling together for $800 CAD
I am curious about this machine, and am trying to identify the type of breaker / cracker used. I currently have a crankandstein that has been motorized but I find the particle range to be quite huge. I wouldnt mind swapping out with something similar to this.
I also noticed Luisa Abram uses a similar motor setup, and thoughts there.
I have a few culinary clients who are wanting shredded chocolate rather than in block form, which makes sense. I have researched equipment, even a few machines I could re-purpose and maybe get away with.
Im looking for a chocolate grater / flaker / shredder that someone isn't using and would like to sell. Or recommendations to specific pieces that you've used. Volume is minimal, maybe 5lbs / day (but willing to buy larger for scale).
Hey, after looking through your list, here are the exact items we are interested in:
spectra 40 melangeur
cocoa town 60lb refiner
savage bros 50lb tempering unit w/ depositor
hilliards cooling cabinet (possible)
Would love to get my hands on these, here is my email:
I'd like to add something to this conversation in regards to making Tea. Now it has been said its composed of heavy metals, but when brewing tea, you're dissolving solids, etc into your solution - have there been studies done for how many (if any) metals make their way into a tea?
We as a business are interested in using the husks and are going to submit samples for a 3rd party analysis to see on average what the husks are composed on when done well update you all with our findings
Just curious where I can find material on the husks. People say its full of metals but I have had no luck finding much on it. And more and more people are consuming them.
Hey guys, still browsing for one of these. If anyone is looking to sell this, or maybe even a selmi, let me know. I am looking to buy asap.
Thanks for the reply,
We currently do not warm the molds, and havent had issues (yet) as described in the link you added.
If the mold is filled in from below it would then contain a larger mass - wouldnt it then cool faster? I can only imagine a greater dispersion of heat from the chocolate into the mold itself. Its worth noting I am not knowledgeable in this by any means, and am just creating my own theories.
I purchased custom molds from Tomric, and they look awesome. I am definitely happy with them apart from the bit of flexibility they have. I immediately began wondering if you could flip the mold over, exposing the underside, and fill it with some sort of resin to fill in the cavity, creating a solid block. Has anyone ever done this? It could be a cheaper alternative to purchasing the injection molds.
Any thoughts? suggestions?
I have done the exact same thing, and i also checked with my thermometer and the temperature was different. I am wondering if like Mark Gerrits mentioned, I have cleaned it with water that was too hot. I have also had it stop on me in the middle of tempering and go back to the beginning with the C sign for celcius.. not sure why that happened. I have yet to try tempered seed chocolate though, that will be my next experiment. I'll let you know how that goes.
thanks! ill give that a try, although it seems to get quite thick once i go to a low temp like 29 even. what confuses me is that I don't used tempered seed chocolate when i temper by hand and its fine, but for some reason the machine is different. Not sure if its something i am doing or possibly the machine itself.
I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.
I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The chocolate is 70% Ghana, I select the dark chocolate mode and have played around with bringing up the melting point to see if it helps. So far I've brought it to 50C and then used the second temper mode and brought it down to 31. I have also tried bringing it down to 30, and 29. I have brought it down to 28 before but with a melting point of 45.
The results I have been getting are shiny but not a hard enough snap and soft when bitten into.
It appears tempered, but the snap is too soft. I am thinking of trying a higher melting point to see if that is the problem?
Any comments or advice is greatly appreciated!