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Thermoblend?

Started this discussion. Last reply by Ruth Atkinson Kendrick Mar 31. 3 Replies

This may be a big no no but has anyone tried using a Thermoblend to melt/warm chocolate?DeborahContinue

 

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Deborah replied to Deborah's discussion selling chocolates in the group Startup Central
"Thanks Milford. I also sell organic chocolate and my biggest ones are 1 1/4 oz which I have been selling for $3. So too cheap eh? But it is at the markets. I sell this size to cafes for $2 each. this is in Australian dollars. cheers Deborah"
Apr 14
Milford Dennison replied to Deborah's discussion selling chocolates in the group Startup Central
"I'm a bean to bar chocolate maker and I sell my 2oz organic bar for $6 and I no people selling 1.76oz for. $8"
Apr 14
Deborah added a discussion to the group Startup Central
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selling chocolates

I know everyone makes different chocolates but how much do people sell their individual chocolates and bars at markets? How much do they weigh ie how much per gram for bars?I sell my raw organic chocolates for $1 each or 3 for $2.50 is this too cheap? They are not enrobed just have one flavouring ingredient per choccie. I don't do bars yet but want to get an idea of what to charge.cheersDeborahSee More
Apr 14
Deborah replied to Kaydee Kreitlow's discussion Farmer's Market customer interaction question in the group Startup Central
"I have been selling my chocolates at the farmers markets for the last year now. I never give samples, don't need to. If they want to buy they will anyway.  I always go with the attitude that people have their own crap going on that has…"
Apr 13
Ruth Atkinson Kendrick replied to Deborah's discussion Thermoblend?
"Is a Thermoblend the same as a Thermomix? If so, it works beautifully."
Mar 31
Deborah replied to Deborah's discussion Thermoblend?
"Thanks Clay, was just wondering. Not in a position to purchase pro kitchen equipment as yet. cheers Deborah"
Mar 31
Clay Gordon replied to Deborah's discussion Thermoblend?
"Deborah: I can't recommend any of the home kitchen units in a professional kitchen because you don't get what you don't pay for.  There is a unit that is designed for the pro kitchen - the HotMix Pro. Advanced Gourmet is the rep…"
Mar 19
Deborah posted a discussion

Thermoblend?

This may be a big no no but has anyone tried using a Thermoblend to melt/warm chocolate?DeborahSee More
Mar 18
Deborah replied to Deborah's discussion antique chocolate moulds, HELP! in the group Startup Central
"Well, as it happens I don't give up easily, perhaps why I make chocolates in the first place! So I put the moulds in the freezer for a while then filled one side with chocolate and rotated for a while, not long, they popped it in the fridge…"
Mar 18
Aldona Koppenhaver replied to Deborah's discussion antique chocolate moulds, HELP! in the group Startup Central
"Would love to see a picture of the molds, they sound interesting. If you know somebody that is mechanically-inclined, maybe they could build you a small spinning machine for them. If you have a shop with a window, what a great attention-getter. If…"
Mar 18
Deborah replied to Deborah's discussion antique chocolate moulds, HELP! in the group Startup Central
"Thanks Al, shame I can't use them they are so pretty Deborah"
Mar 17
Al Garnsworthy replied to Deborah's discussion antique chocolate moulds, HELP! in the group Startup Central
"Sounds like it's a spinning mould for a spinning machine? http://www.youtube.com/watch?v=Z6W5hQtW6bU I think you could get this to work without such a machine. Simply put the chocolate in one half of the mould, close it up and then keep it…"
Mar 17
Deborah added a discussion to the group Startup Central
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antique chocolate moulds, HELP!

A dear friend brought me back some metal antique choccie moulds from OS and now I'd like to use them. They are chickens on a nest (2 pieces with metal clips) but they don't have a hollow to pour the choc in like I've seen on many vids. How the hell do you get the chocolate in both sides and put them together without losing it (literally!) :) I know I'm missing something really simple here. I thought perhaps they were for hollow chocs and so would have to do one side at a time, but why the…See More
Mar 17
Deborah replied to Kaydee Kreitlow's discussion Will be signing up for my local farmer's market - any advice? in the group Startup Central
"Hi Kaydee I've been doing my local farmer's markets here in northern NSW Australia for a year now and love it (mostly). I had 6 weeks off over summer as my chocolates were sliding off my display (and it was on ice!). I used to give out…"
Mar 17
Deborah replied to David Senk's discussion Shared Journey in the group Startup Central
"Ditto, love hearing your journey, very inspiring and helpful for us newbies :) cheers Deborah  "
Sep 30, 2013
Deborah replied to Clay Gordon's discussion 20kg DIY Chocolate Melter for about $200? in the group DIY
"Clever! I love this post too :) "
Sep 23, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Dark chocolate orange truffles
My favorite chocolate is:
dark

Comment Wall (3 comments)

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At 9:22pm on August 21, 2013, Clay Gordon said…

Colin's comments have got me to thinking ...

A small solar panel with a charge controller charging a deep-cycle battery that's powering a 12v portable fridge. No need to worry about pulling down the car battery and not using the inverter makes the whole thing more efficient.

For a glass (agree w/Colin on this) display case you could create a variation on what the craft beer world calls a jockey box (basically ice and heat exchanger coil in an esky) and use it to chill air or water to cool a thermal mass that forms the base display case.

Very eco-friendly.

At 9:06pm on August 21, 2013, Colin Green said…

It gets more complex Deborah. Maybe an angled tray with glass on top and ice packed on the tray. Then some polystyrene on the ice with the chocolates on the polystyrene so they are separated from the ice. It would stay cool inside and look nice. Angled towards the customers so they can see and also to create a low point to drain the melted water.

You can get sheets of polystyrene from Clark Rubber.

The ice does not need to last all day and indeed it won't but you'll need to experiment a bit.

I suggest glass as opposed to polycarbonate or lexan as it looks good and won't easily scratch. Actually lexan won't scratch either but will craze over time. Glass is heavy and of course easily broken.

You may still get condensation - experiment at home first!

There are commercial displays available too but they are costly, probably heavy and need power.

As regards power, I do all sorts of farmers markets and sometimes I have power, often not. So I use a 1000W pure sine wave inverter and a car battery.

Hope this helps.

At 6:28pm on August 21, 2013, Colin Green said…

Deborah, I do farmers markets in NSW too. Mine are in Sydney and I think you are "up north".

I find that trying to cool chocolates at the markets is too complicated. You actually have two problems

  1. Keeping the chocolate cool on your stand
  2. Persuading Customers to buy them - they get concerned that they will melt

I cool mine right down before leaving home. I keep them in a cool room at around 16C all week so they are very cool before I leave. I leave them in polystyrene boxes in my cool room so even the boxes are cold to start off.

At the markets I take just a few bags out to display - the rest stay in the boxes (with lids on). I sell these first and re-stock my stand from the boxes. You can use "Lite 'n Easy" boxes or buy them.

Be VERY sure that your stand faces to the east or south. NOT north or west (southern hemisphere). This is CRITICAL! Otherwise the sun will kill your chocolates.  If facing to the east you will need to protect it until around 10:00am. Which is OK as people tend not to buy choclate until after 11:00am.

I have used this to work in temperatures up to 38C - I was not happy but I survived.

As regards customers not buying for fear of product melting, it helps if it is cool to the touch but does not fix the problem really. I am about to experiment with making padded metalised bubble wrap bags along the lines of this...

http://www.captainchocolate.com.au/delivery-info/hot-weather-shipping.shtml

I can make them using my heat sealer but not sure on pricing as yet. I got a quote to have real "cool bags" made - about $4.00 each! Far too costly!

Hope this helps.

I do markets all over Sydney and it does get hot here - up to 41C last year.

All the best!

 
 
 

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