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Post by Chip on Feb 1, 2024 19:53:31 GMT -5
bart, You could alway go the individual piece route.https://www.amazon.com/Polycarbonate-Chocolate-Bullet-Bonbons-2124B/dp/B0B2LSZHL1/ref=asc_df_B0B2LSZHL1/?tag=hyprod-20&linkCode=df0&hvadid=598357553882&hvpos=&hvnetw=g&hvrand=8598165588241314486&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9003270&hvtargid=pla-1719711544693&psc=1&mcid=926487f9d1a43504b51e55f83ba09cf5&gclid=Cj0KCQiAn-2tBhDVARIsAGmStVnt5IlI5jXfB2Wve7ZMIGLh_wfJumSCLHDkmlmbTzw_i9VdQQh7S_UaAi1REALw_wcB That way you could give out a few pieces to a lot of people and hone your skills at tempering, skimming, setting, etc. That is how I started. Then I got a bunch of molds from Ben which were not polycarbonate but not the real flimsy plastic either. I loved those molds! But alas, they departed this world when my house burned down. .
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Post by Chip on Jan 19, 2024 21:30:04 GMT -5
I always add my oils after the chocolate is tempered just before putting it in the molds. Don’t forget that granite is a porous rock and may have a tendency to absorb some of the oil. My mint, orange, cherry and anise chocolates have always come out superb using my method.
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Post by Chip on Jan 11, 2024 6:47:38 GMT -5
This I don't know as I have never tried it. I have enrobed Oreos, graham crackers, etc, but never incorporated them into a batch. As long as they do not contain water, I would imagine it would be safe. You would have to play with the formulation a bit to get it to flow smoothly, temper correctlly, etc. To me it would surely thicken the batch which is something that would need to be dealt with.
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Post by Chip on Jan 11, 2024 6:41:56 GMT -5
If I were to guess, I would think all of their smaller bowls would be compatible with the 10lb tilting melange. But! That is my opinion, not fact. Just shoot them an email and they are usually pretty quick in getting back to you.
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Post by Chip on Jan 10, 2024 8:40:42 GMT -5
I think the smal batch drum is compatible with both. They both use the same center post setup.
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Post by Chip on Jan 10, 2024 8:38:03 GMT -5
I am thinking, (and sometimes that can be a dangerous thing) that they chop up rolls and either enrobe them, dip them or make really small pieces and add them to the chocolate post production like you would add peanuts, etc. They definitely wouldn't survive in a melange.
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Post by Chip on Jan 9, 2024 19:11:19 GMT -5
I think you will only get that by trial and error. If you truly want to make small batches, you could always get the small batch drum and stones. That will make very, very small batches.
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Post by Chip on Jan 9, 2024 17:17:02 GMT -5
I have had both, and much prefer the tilting over the3.5l I have made batches as small as 900g; 450 nibs, 450 sugar. I'm sure you could go smaller, the only worry is to go to large in my opinion but Ben is the real expert.
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Post by Chip on Jan 8, 2024 17:34:26 GMT -5
I posted further email contacts and a phone number in your newest thread. I know how frustrating this can be. That's why I have all the email addresses.
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Post by Chip on Jan 8, 2024 17:29:58 GMT -5
Call them.(888) 717-9222 Owners email:bhavani@melangers.com Another support email: bianca@melangers.com
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Post by Chip on Jan 8, 2024 16:14:31 GMT -5
To be honest with you, it may be time to call DCM about this melange. In all my years using them (about 8 now) I have never had stones that wouldn't turn. Now, before you do, when you clean the unit after making a batch, do you remove the stone holder and the stones and clean them thoroughly? If you are "reusing" the holder and stones, what I mean is that you do not clean between batches and the stones/melange get cold, then I would suggest you clean after every batch.
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Post by Chip on Jan 8, 2024 7:31:00 GMT -5
LOL, sometimes it becomes very frustrating to do chocolate!! The squealing could be the belt or bearing in the motor. A foreign object could be in there, or the belt itself may need to be replaced. Unfortunately the only way to tell is to take it apart and run it with the top cover off. It's not hard to take apart. The whistle/squeal could also be something is rubbing under the drum itself. If you run it without the stones does it still whistle? As far as the pressure knob goes: if you tweak it down a little bit more does it still twist off? Sometimes we make them too loose and that happens. Play with the tension and see if anything changes.
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Post by Chip on Jan 5, 2024 8:12:36 GMT -5
I know breathing it in is dangerous, but as far as any adverse effects for chocolate, I doubt it.
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Post by Chip on Jan 4, 2024 8:14:45 GMT -5
Hi and welcome to the chocolatiering addiction! Have you tried Facebook Marketplace? I have seen some on there, but I'm in Connecticut. Where in Upstate NY are you from? I grew up in Western NY and lived there for 47 years.
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Post by Chip on Jan 4, 2024 8:10:49 GMT -5
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