"These look really good. They may have other issues though depending on where you live. I am in Australia and Australia Post is incredibly expensive AND they weigh pretty much everything. Hence I have to watch every gram (ounce?). A 500gm (about a…"
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Colin Green
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Colin Green's Discussions
Chocolate Molds
Started this discussion. Last reply by Colin Green Jun 5. 2 Replies 0 Likes
All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by…Continue
To temper or not to temper
Started this discussion. Last reply by Colin Green May 28. 6 Replies 0 Likes
I pan coffee beans and other centers. I have always used untempered chocolate which has been successful. It is my understanding that the vibration of panning makes type V crystals thus tempering the…Continue
Sicao Chocolate
Started Mar 11 0 Replies 0 Likes
Hi Everyone,Does anyone use Sicao chocolate? It is owned by Barry Callebaut as I understand it and manufactured by Callebaut in Singapore and I thought was one of the best chocolates around (I am…Continue
Tags: Sicao
Polishing Panned Products
Started this discussion. Last reply by Colin Green Feb 4. 4 Replies 0 Likes
Here in Australia we are having really strange weather. Bushfires and record temperatures a couple of weeks back and then very heavy rainfall. It's all adding up to high humidity which is proving…Continue
Tags: polishing, dehumidifier
Colin Green's Page
Latest Activity
Colin Green replied to Colin Green's discussion Chocolate Molds"Larry,
Thank you so much for uncovering this for me. It is a great demonstration as to what information is on this website without asking questions. I didn't research well enough.
There is much to digest so at this stage I will just say…"
Larry replied to Colin Green's discussion Chocolate Molds" Colin,
Here is a link to a previous discussion about custom molds. http://www.thechocolatelife.com/group/startupcentral/forum/topics/custom-chocolate-molds
Polycarbonate is the standard mold material because of the excellent results it…"
Colin Green posted a discussionChocolate Molds
All of my work involves panning. However I may have an opportunity to work with someone interesting on a new project that involves molds. In essence it is to make company logos out of chocolate by use of molding. But this is virgin territory to me!I'm OK with tempering etc. But as regards the molds I know little.Are polycarbonate molds the ones to use? And how do I get molds made? How many items (about an inch across) would I get from a sheet of molds? I am thinking that I'd need to make…See More
Tom Bauweraerts left a comment for Colin Green"Hi Colin,
It's our pleasure, who knows for the future you might consider a holiday in Italy. The offer stands so you are always welcome. In our 8 years experience with the panning machine we can really show a lot of applications, we…"
Colin Green left a comment for Tom Bauweraerts"Hi Tom,
Thanks so much for your kind offer to show me panning in Italy. Sadly it's just too far away at the moment. But I really appreciate your kind offer. I was trying to purchase a Selmi Comfit spraying system but after a couple of months of…"
Colin Green left a comment for Mahesh joshi"Congratulations on your medal! Quite a feat in Wellington NZ which boasts more cafes and pubs per capita than NY City! A great city of great food. Nice win!
Colin"
Colin Green replied to TheChocolateMan's discussion Starting a Chocolate Stall Business"You don't make "chocolates" with panning. You are right - it's for coating centers such as coffee beans, nuts, freeze dried strawberries, razzcherries and the like. No, you can't make truffles, ganache etc.
BUT - to do…"
Colin Green replied to Colin Green's discussion To temper or not to temper"Thanks Clay. The information I received was FAR more than I might have hoped for. And much of the material that you gave me links to took me in other directions that have had me pondering.
The BIG one was "temper or not" and there was…"
Colin Green replied to Tamara Ak's discussion Dates & Chocolate Development Opportunity"I have ordered some dates and plan to pan them. Should be here today or tomorrow.
May not be your area (panning) but pleased to chare if you'd like.
I am based in Australia.
Colin :-)"
Colin Green replied to TheChocolateMan's discussion Starting a Chocolate Stall Business"I have received so much valuable advice in this forum that I feel a need to "give back" where I can. However I don't do the really clever stuff that so many in this group do so I held back. But I DO have a market stall and manage to…"
Clay Gordon replied to Colin Green's discussion To temper or not to temper"Colin -
What you're experiencing is pretty common - the general guidelines only go so far. There's something about your process that's unique to your process and you need to tinker and tweak to get to the place that works for you,…"
Colin Green replied to Colin Green's discussion To temper or not to temper"Thank you sincerely Clay, Brad and Gap. I totally appreciate your thoughts.
Clay - the articles you have provided are extremely interesting and shed light on a lot more than I had asked for. Fantastic information! Thanks!
One thing I did not share…"
Brad Churchill replied to Colin Green's discussion To temper or not to temper"Your experience is why I don't enter competitions where the judges aren't actual customers. Some judges have agendas of their own, while others have no clue what they are talking about.
I've only ever used untemperated…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Discovering chocolate covered coffee beans!
- My favorite chocolate is:
- Seaton Fire
Colin Green's Blog
Chocolate and Honey
Posted on January 24, 2013 at 6:47pm 28 Comments 0 Likes
I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…
ContinueComment Wall (2 comments)
- At 2:21am on May 31, 2013, Tom Bauweraerts said…
Hi Colin,
It's our pleasure, who knows for the future you might consider a holiday in Italy. The offer stands so you are always welcome. In our 8 years experience with the panning machine we can really show a lot of applications, we now also put a layer of sugar around the chocolate coated product without any problem and also very important but time consuming is the natural shine (without products) we obtain on the products.
Good luck with all and hope to meet you one day !
Many regards
Tom
- At 6:21pm on July 12, 2012,
New Zealand Chocolate Festival said… Hi Colin! Pity you won't be able to join us but then there is always next year! Enjoy your time in NZ :o)
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