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Post by lyndon on Mar 26, 2016 8:22:58 GMT -5
Doesn't the 20 handle over 10kg of chocolate? I was thinking of getting one myself.
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Post by lyndon on Mar 20, 2016 7:46:52 GMT -5
Has anyone else looked into producing advent calendars? I've really wanted to do this for a couple of Christmases now, but there just doesn't seem to be a service available (at least in the UK) that can provide custom printed but empty advent calendars.
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Post by lyndon on Mar 3, 2016 9:42:24 GMT -5
All my chocolate is nut free, but I have been doing a pina colada one which has been popular, that contains some coconut oil, pineapple and rum
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Post by lyndon on Mar 2, 2016 11:29:52 GMT -5
I make a lot more milk and white chocolates in the UK, simply because I can't shift the dark chocolates as well. Most the time I can't even get british people to TRY the dark chocolate, let alone buy it of course all my stuff is dairy free, so white chocolate is very bland (rice and vanilla), so I only make flavoured varieties by adding freeze dried fruits etc. I've thought about getting a cocoa press, I could sell the solids as cocoa powder I presume and I'd love to see how the butter tastes.
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Post by lyndon on Jan 21, 2016 13:24:02 GMT -5
Maybe this is an odd question, but when I buy cocoa butter it comes in a single 25kg slab, roughly 30x20x40cm. I then spend a couple of hours hitting it with a little metal wedge and a hammer until it's in more manageable sizes. This is kind of messy and tiring. What does everyone else do?
(A lightsaber would be great)
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Post by lyndon on Jan 15, 2016 12:54:57 GMT -5
Just the same as with roasted beans, the only difference (apart from contaminating all your equipment) is that the shells don't come off so easily on raw beans. You can then roast the nibs.
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Post by lyndon on Nov 12, 2015 6:26:10 GMT -5
I use a 10mm one myself, not seen imperial sizes in the UK very cheap.
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Post by lyndon on Oct 12, 2015 13:37:32 GMT -5
Could these tiny chewy pieces actually be nibs?
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Post by lyndon on Sept 28, 2015 14:11:33 GMT -5
yeah the 3Z is 20kg, but also £4000ish. I think you can get those wheel ones a lot cheaper, though they do not auto temper.
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Post by lyndon on Sept 10, 2015 14:03:56 GMT -5
I make hot chocolate sticks if that's any help, it's just 20g of 100% cocoa on a stick I temper it though, for aesthetic reasons. But as Brad says, I'm not sure on the resale value, they are more of a low price novelty I sell along side the more expensive items, especially around xmas etc.
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Fire.
Sept 4, 2015 4:13:23 GMT -5
Post by lyndon on Sept 4, 2015 4:13:23 GMT -5
I just hope you have a smoke alarm!
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Post by lyndon on Jul 29, 2015 10:03:29 GMT -5
Now just have to wait for someone to make their own so I can copy it to trial as a concept
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Post by lyndon on Jul 24, 2015 8:02:31 GMT -5
I guess it wouldn't be an issue to turn the grinder off and let it cool, just requires me to plan ahead (something I'm terrible at!). The next option up for me I think would be to get a 15kg wheel based machine rather than say the Rev 3Z, but that's another topic.
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Post by lyndon on Jul 24, 2015 4:25:17 GMT -5
I generally temper without seed in my Chocovision V, but I was wondering, if once it's tempered, if I only moved 50% of the bowls contents into moulds, and then refilled with untempered chocolate (probably around 45C) without changing the settings, would I end up with tempered chocolate again in say 20 (or whatever) minutes? I'm just trying to work out if I should upgrade to a bigger machine or work out a way to more efficiently use my current machine, which only takes 4kg, where as I need to go through about 10kg a day sometimes, and it's time consuming to keep running through the cycle 3 times.
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Post by lyndon on Jul 22, 2015 13:45:45 GMT -5
Since this threads been bumped, I thought I'd mention I actually ended up using a small percentage of sunflower oil.
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