Chmekas

Hi guys, have more stuff to sell. We are moving and I have to say goodbye to our cooling room. I sell it for 1800eur. We will dismantle it and put it on 1-2 pallets for delivery. In great working condition, work horse, never fails, great for cooling chocolate, pastry, confectionery, storage etc.. + can be used with mould trolleys as it has no bottom. Very effective in keeping the temperature to as low as 0. Temperature control is included too. The only thing is that we have to keep the door (you can easily find it new or used or make it yourself). 3.2x2m (2.1m height). Who wants to reserve it? we can ship it sometime next month. Pm please domantas@chocolatenaive.com Item is located in Lithuania, Europe.

Hello guys, we have well-maintained Savage Firemixer 14 to sell. We did not quite use so its in very good condition. We make bean to bar chocolate so this machine not really fits with our type of production but it could be perfect fit with yours. We paid $13.000 and I sell for $3000(2800eur) EXW Lithuania. Its a bargain for sure for what you get. The shipping should be $100-600 anywhere in the world, we can prepare and ship it anywhere (it fits on pallet). https://www.savagebros.com/p.1/firemixer-14-table-top-automatic-electric-cooker-mixer-with-plc-touch-screen-control.aspx connect with me here or domantas@chocolatenaive.com

Sebastian, thank you for the detailed explanation - it is very valuable to understand the caramelization process used in the bigger manufacturing. So in this case the mill powder producer is pre-creating the caramelization for the chocolate manufacturer, is that correct? Due to our capacities we can only move 'create our own caramelization' direction only. So I am starting to investigate a little bit. You are totally right about the moisture - so that is why I started a discussion in the first place: is it possible to create rich caramel flavor while keeping the very low moisture level.

Dears, I am about to start experimenting on combining caramel and chocolate for our new product. I was wondering if somebody had experience with creating shelf stable caramel with a deep flavor? Should we go 'dry method' direction? Does it have enough deepness when all the richness of dairy is abscent? If we exclude dairy, what we have is caramelized sugar only.. Do you think that the addition of clarified butter/butteroil/ghee could make a difference or it won't work because of the abscent proteins? Valhrona has a milk chocolate 'Caramelia', with the following ingredients : sugar, cocoa butter, caramel (skimmed milk, whey, sugar, butter, flavoring), whole milk powder, cocoa beans, emulsifier (soya lecithin). I wonder how they did it shelf stable..? Maybe it's milk product powders they use? Would be grateful for any insights!

Hello dears, anybody participated or organized chocolate degustation / workshop / ceremony? We are invited to organize the degustation for 200+ people next Thursday and it got me thinking about creating the event with nice context. We are thinking to do chocolate pairings with alco / cheese. We are also thinking about making aztec or french style hot chocolate w/without spices as well as chocolate fountain. It would be perfect to involve the people into this ceremony but how to make it properly and without big mess all around the table? Any good tips / ideas on chocolate workshops? Truffle making? Dragee making? What to avoid? Any ideas welcome. Biggest thanks in advance!

thanks for the input. when you say do it with coffee and nuts you mean combining them in some way? Or mixing? How would you apply the caramelized sugar or gum arabic onto the beans if the beans are pre-roasted. Heat the "sealing" material separately and then apply onto the cold spinning beans? I mean if you heat the spinning drum of the panning machine the beans would be double roasted (which is what I want to avoid). D.

Dears, I would like to ask if somebody had some sort of experience in covering coffee beans with chocolate? I got this order by the important client that I have and it got me thinking. I have experience with nut dragee.. but coffee? Do you cover them in chocolate and thats it? Or maybe it is wise to pre-cover them with something.. butter, cocoa butter? Dark or milk choc? Or maybe some good spices to mix in as well? I use decobassina. Greetings, Domantas

Roboqbo looks like a bad boy, I am sure I would like to put my hands on this machine. Will try to find out more details and pricing. And us are based in Europe as well. Thank you!

Thank you for the answers! I wonder what was the issue with the smaller firemixer unit.? It just happen that I am willing to spend up to $ 10k for a tool that could be useful in the production line and be multifunctional. What would be your pick, friends? D.

Hello Dears, it's been a while since I'm a constant reader of eGullet and it has always been an amazing source of important info and fun of course! I start a small chocolate production company, we'll do it from the cacao bean. We are going to make true ice cream in summer. I recently moved to the farm, where we source our own dairy and grow herbs. I would like to do some confectionery stuff as well, like caramels, meringues, brittle, toffee, candies and similar. As we are going that many products and then there is a problem of controlling every production stage, I started to research for a small scale lab size machinery for confectionery to make my life little easier. I came up with this guy: Firemixer Does anybody have experience with the machine? Is it any good or just a waste of money? What would you do if you where in my shoes? Are these types of machines make the life easier or the opposite? Are there any good small scale machines that you have used or saw being used? bw, Domantas