Machine Advice Needed

[DJ Silverchild]

Hello!

 

I make cannabis infused confections and am looking to ramp up bar production. We have separate machines for bars and truffles because our bars are infused, but our truffle shells are not. Right now I'm using a 15 pound Chocovision machine with the EZ Temper. We need the chocolate to get to 115 to infuse but back to 92 to use the cocoa butter and that takes hours and hours to do. I'm looking to either speed up the process of getting the chocolate back down to 92, or increase how much chocolate we can do at one time. 

I don't think I want a continuous tempering machine. 

Any recommendations?

[pastrygirl]

What format is your active ingredient?  Does the whole batch of chocolate have to infuse at 115 for  certain length of time, or are you just wishing the whole heating and cooling process was faster?

[teonzo]

Make a strong infusion (highly concentrated) in cocoa butter, then add a bit of this infused cocoa butter to the chocolate.

 

 

 

Teo

 

[jimb0]

4 hours ago, teonzo said:

Make a strong infusion (highly concentrated) in cocoa butter, then add a bit of this infused cocoa butter to the chocolate.

 

 

 

Teo

 

yeah, i think this is the answer, really, although tbh i wouldn't infuse the butter directly so much as melt a resin into it.

[RWood]

I’ve only made bars once, and I infused cocoa butter with the cannabis by sous vide. Then I added it to the chocolate and tempered it, then added a black raspberry flavored oil made for chocolate. I was attempting to make something like the Keva bars. It worked pretty well from what I was told.