Forum Activity for @Aaalxndr

Are we Hurting Ourselves over this Mast Bros Controversy?

Posted in: News & New Product Press

Hi all,

At first, the news was just circulated in our own circles. Now it's been picked up by almost every big news source –– Inc, Vox, NYT, etc. . .

I'm wondering if the general tone of our conversations has been counterproductive. We want the public to respect us as artisans, but it seems like the image we've been presenting is more divisive than anything else.

I totally agree about the importance of transparency and integrity. And I think it's important for any community to hold each member accountable for their actions. I'm just not so sure that that's our real motive (or at least the impression we're giving off).

I wrote a blog post on my thoughts here if you're interested.

Cheers,

ab

[edited to fix the link URL - at signs are not allowed in URLs.]

Any tips for Spectra Melanging?

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

Hi all,

We recently got our Spectra 100 set up and had a couple of questions.

(1) How do you pre-heat the bowl and wheels?

(2) Or do you just preheat nibs?

(3) Any suggestions on speed for first and second day?

 

Thanks,

ab

Chocolate Becoming Viscous in Melanger

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

Nibs are pre-roasted and the mass temp was 131. I'll look into more CB for fluidity. 

Chocolate Becoming Viscous in Melanger

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

It's 69 degrees in the room and the bowl has about 3lbs of nibs by the time it starts to become thick. The temperature of the chocolate is over 100 degrees.

updated by @Aaalxndr: 10/09/15 12:18:25AM

Chocolate Becoming Viscous in Melanger

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

Hi all,

I'm encountering this weird melanger problem.

(1) I add 4 oz melted CB to my CT 12SL melanger

(2) I add nibs, handful at a time until total 90 oz weight

After 10-15 minutes, maybe 30 oz of nibs in, the batch starts to become viscous and white-ish. My room humidity is 59% which I know is on the high end, but I've never had the problem before.

Could it be because I didn't winnow well enough? I can't think of anything else. 

There's no chance that anyway water or moisture got into the batch.

Thoughts?

ab

Looking to purchase Selmi One

Posted in: Classifieds F/S or Wanted

Hi all,

We're looking to purchase a Selmi One or similar automatic tempering machine. Please provide contact info if you are looking to sell. We're located in VA, USA.

Cheers!

ab

updated by @Aaalxndr: 06/29/23 06:49:02PM

Contract Manufacturing!

Posted in: Classifieds F/S or Wanted

@daniel-herskovic 

 

Where are you located? I'm interested in contract manufacturing on the East Coast.

Tempering with holely baffle

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

Chocolate makers,

 

I've recently starting using the X3210 with a holely baffle. Can anyone share the most efficient way to temper with (or without) seed with this setup? 

The instructions on the user manual and other processes discussed in this forum with regular baffle don't seem to work. Here's what I've been doing:

1. Add chocolate from melanger (110 F)

2. Hit dark button

3. Cool to 92 F

4. Add seed behind baffle (not that it makes much of a difference)

5. Wait 10 minutes until after fully incorporated, mix by hand.

 

The problem is that this process is slow and often causes chocolate to over-crystalize. Any tips?

 

Cheers!

updated by @Aaalxndr: 09/05/15 11:16:57AM

Super lean startup

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

@eg,

I'm certainly no expert in this chocolate game, but I will tell you that it's going to cost a penny to start. I'm not sure how you qualify "lean," but expect to put down at least $10k to get your company rolling – and that's very minimal.

My advice is to DIY your winnower, cooling cabinet, and packaging but pretty much buy everything else. A big mistake we made is buying the cheapest items, one at a time over the course of a few months. Buy what you need from the start – the right bowls, sheet pans, steam pans, prep tables, heat guns, etc. You'll end up wasting time and money by cutting corners on stuff like this. It's probably a good idea to become a member at Costco and a local restaurant supply store to get supplies, equipment, and ingredient. 

Also try to think 6, 12, and 24 months down the line. Will you regret getting a 20lb melanger when you'll eventually need a 100lb one? It might be worth investing in the larger one. 

Lastly, don't be afraid to start selling immediately. You need revenue and you need cashflow. If your chocolate isn't gritty and it's in temper, find some friends and sell it to them. You'd also be surprised how many local grocers will carry your product without any questions asked!

Tempering & Molding – chocolate solidifies too fast

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

Brad,

Thanks for the quick reply. I guess my knowledge of tempering is more limited than I thought. How can I create beta V crystals without the batch over crystallizing? Doesnt the working temp have to be <92 to maintain the temper?

That's definitely the problem though, because until I add the seed the chocolate is very workable.

Thanks!

Tempering & Molding – chocolate solidifies too fast

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

Hi all,

I've been making chocolate for about 9 months without much problem. However, since I've moved my production into a shared kitchen space held at 68F, I can't seem to mold fast enough. 

I'm using:

- ACMC temperer

- 72% Ecuador chocolate, 28% sugar

-  Dental Vibrator 

I heat to 120F, cool to 92F; add seed; stir like a bandit, and mold immediately. I spend most of my time stirring the chocolate and do all the shaking and banging of my trays to get the chocolate to set evenly. I fail every time. 

Any advice?

updated by @Aaalxndr: 07/07/15 08:37:02PM