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Colin Green
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  • Sydney NSW
  • Australia
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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

Jim Greenberg replied to Colin Green's discussion Chocolate Spraying
"Yes I have been in discussion with Colin for a few years. We do not build new sprayers we sell them as brokers. Can you send me literature on yours and also advise if yours can supply pans from 16" diameter up to 42"? Thanks, Jim"
KREBS Chocolate sprayer replied to Colin Green's discussion Chocolate Spraying
"Hi Jim, the enquiry was 2 years old but I like your passion :-) btw- we use airless and have a heated handheld version. We use a smaller and very different technology to yours which might compliment your product portfolio. "
Jim Greenberg replied to Colin Green's discussion Chocolate Spraying
"Colin - you know you can email me anytime Jim at unionmachinery dot com"
Jim Greenberg replied to Colin Green's discussion Chocolate Spraying
"The sprayer is not the answer. Colin. Here is a great trick - get a wheel type machine like a JKV and cut a small piece of PVC pipe on a bias - 45 degree angle - and then rig the PVC into the mouth of the pan and let the wheel feed into it. The…"
Jim Greenberg replied to Colin Green's discussion Chocolate Spraying
"Also - you need 80 PSI to atomize a fat-based material such as chocolate so the viscosity must be held at a constant (which is determined by fat content and usage temp). Jim"
Jim Greenberg replied to Colin Green's discussion Chocolate Spraying
"If the spray gun and the head are not jacketed for warm water flow then the gun will NOT work. The tube, head and any connections must have 105-108F water running constantly to avoid crystallization. Remember you do not want to use tempered…"
KREBS Chocolate sprayer replied to Colin Green's discussion Chocolate Spraying
"Hi Jeremy To answer your questions- most guns cool the chocolate down quickly... and the beta crystals form much quicker in smaller, cooler areas like nozzles and springs etc.  Most are also not food grade (plastics / metals etc.). We have a…"
Alkymi Chocolate commented on Colin Green's blog post Chocolate and Honey
"Haven't had this problem of stickiness with honey chocolate, have kept some for months now and remains glossy and snappy. I used to have a problem of it getting fudgey but that was due to too much honey. Maple can be a bit tricky but it seems…"
Jun 17
Colin Green updated their profile
May 26
Colin Green liked Clay Gordon's group Chocolate Down Under
Apr 23
Colin Green left a comment for Jonathan Lee
"Pleased to share Jonathan. I have a pretty simple operation. I really wanted an enrober but I came to see that it's more than I'm comfortable in paying for. So I just have two pans and limit myself to panned products. Phone is…"
Apr 22
Colin Green and Jonathan Lee are now friends
Apr 22
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

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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 34 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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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



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


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


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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