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Colin Green
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  • Sydney NSW
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Colin Green's Discussions

Crevices in panned product

Started this discussion. Last reply by Colin Green Nov 18, 2013. 4 Replies

I am going NUTS with a problem that I am hoping someone can assist with please.I pan chocolate products and in some uneven products like some "crinkled" berries (eg raisins or dried cherries) I have…Continue

Tags: panning

Problems with panning

Started this discussion. Last reply by Colin Green Aug 4, 2013. 4 Replies

I am panning freeze dried strawberries. So quite large (much larger than coffee beans).Currently using milk chocolate but I use white & dark too.Problem is that as I pan deep crevices develop…Continue

Tags: tempering, panning

Chocolate Molds

Started this discussion. Last reply by Colin Green Jun 5, 2013. 2 Replies

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

Tags: molds, chocolate

To temper or not to temper

Started this discussion. Last reply by Colin Green May 28, 2013. 6 Replies

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

Tags: tempering, panning

 

Colin Green's Page

Latest Activity

Colin Green replied to Kaydee Kreitlow's discussion Farmer's Market customer interaction question in the group Startup Central
"I do farmers markets and I really feel for you. The woman was rude - don't waste your time or mental energy on her. It is a sad attitude that some have. You HAVE to move on. I sample too. I feel it is vital. There are downsides and if you want…"
Apr 13
Colin Green replied to Cesar Guzman's discussion HOW DO YOU STORE YOUR CHOCOLATES?. Do you have a cold room?. in the group Startup Central
"I mentioned that I am in Australia. There is no particular requirement for any authority to approve the storeage. I know this as some weasel reported me to the local council and they inspected and then cleared my set-up."
Mar 26
Belinda Reed and Colin Green are now friends
Feb 27
Alkymi Chocolate commented on Colin Green's blog post Chocolate and Honey
"P.S. A lot of dehydrated honey actually has gluten in it which would really interfere with texture, could be the issue you're having. I haven't tried any of this yet on account of the price but do have a local source who assured me it was…"
Feb 21
Alkymi Chocolate commented on Colin Green's blog post Chocolate and Honey
"Certainly you can do this, I have a small honey chocolate business and infact it is the only thing I have ever sweetened chocolate with until recently when I tried rapadura, coconut syrup, and have been successfully making maple chocolates for some…"
Feb 21
Colin Green replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"T"
Feb 11
Derrick Pho replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"Thanks Clay, Understood, this is link to another conversation that we have on another groups with Collin. And I do know that Savy and Hacos  are not made from New Zealand. Derrick"
Feb 11
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"No Problem Collin, I do know that enrober under $100, 000 does exist.  However I am not here to do a sale pitch and I don't think that is appropriate. If you want to know more about enrober. please contact my website and we can talk…"
Feb 11
Colin Green replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Derrick, Great thoughts here! Let me explain why I purchased from China :-) When I decided to buy a pan, the European pans available here started at around $20,000 - $40,000 which was tough to pay for. Especially as I was not entirely sure what I…"
Feb 10
Clay Gordon replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"Derrick: Neither Savy-Goiseau nor Hacos are made in New Zealand - which was Colin's question. I know you are trying to help - but it's important to recognize where people are located and what they are looking for when they are asking…"
Feb 10
Derrick Pho replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"Hi Colin, Check Out  www.savy-goiseau.com ; Artisan and high volume Artisan www.hacos.com ; Artisan to semi industrial Derrick"
Feb 10
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Colin, I am dealing rarely with Selmi, Therefore no comment. However buying from China it is not better either. One factor that you need to take in consideration.  China is trying to get into the international confectionary market with…"
Feb 10
Colin Green replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Thanks so much for this Derrick. Very helpful indeed.  I shall reconsider the size of the tube for the ribs. I actually only have one hose that I have taped to the pan so it effectively acts as two ribs (right across the pan). So I shall…"
Feb 9
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
" Hi again, Yes, you can shine the product without shellac, is all relate to time, temperature, humidity and speed. As I mention in the previous response, you have to make your test and record the parameter. Remember one thing,  to shine…"
Feb 7
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Colin, No you do not need to line your pan with any chocolate when you seal and polish the products, install rib for polishing is good how ever make sure that the ribs is not too large in width.  For a 15kg pan should be around 3-5mm, 5 ribs…"
Feb 7
Colin Green replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Derrick, you say "if you do want to shine them without any shellac, you need to master your time, temperature and speed, that how Callebaut does it with the Callet Sensation". I assume that you mean the pan rotation…"
Feb 6

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Discovering chocolate covered coffee beans!
My favorite chocolate is:
Seaton Fire

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Colin Green's Blog

Chocolate and Honey

Posted on January 24, 2013 at 6:47pm 32 Comments

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…

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Comment Wall (4 comments)

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At 11:40pm on August 21, 2013, Deborah said…

Thankyou Colin, I like the angled tray idea and was also thinking of how to lift the metal choc tray off the ice so will investigate Clark's products.

I will be doing an all day Sample festival in September which will be hotter than now, just to keep things interesting, ha!

I love glass, but it is too fragile hence the plastic (which I always wrap up in a pillow case after use so it doesn't scratch).

The commercial displays are expensive so I was going to make one if all else fails

cheers

Deborah

At 8:56pm on August 21, 2013, Deborah said…

Thanks for the feedback Colin. At the moment I display and sell varieties of single chocolates, not bars or packets. Customers are attracted to the large display so if there is only one of each flavour is a poor show. They are always cooled before I pack into the esky and I keep the bulk there until I need to replenish the display so they are cool. At the moment I have several cake displays with plastic round lids up on ice, but the ice causes condensation in the display area and doesn't look attractive. Any other thoughts?

PS yes I'm up north

Deborah

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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