Please contact Donald Hudson at CafeCoffees.com and let him know of your interest in their roasters for coffee and that you're in touch through TheChocolateLife. I cannot quote you directly.
As for the ABS ovens, the 5-rack version is…"
"Hi Clay,Thanks for the great posts and information on roasters. I know this post is from 2011 -- curious if you still have the roasters available (both the ABS oven and the dedicate roasters), and if it would be possible to get a quotation. Thanks…"
"Something to consider in the whole roaster discussion is the relative lack of sophistication on the part of small chocolate makers when it comes to roasting - when compared with coffee.
Here's a link to a very interesting discussion about…"
You've addressed many of the issues I've been struggling with in starting my new business. I realize that experience is a teacher like no other, but also appreciate all of your feedback as well as this forum, as…"
While you can do commercial production in a small machine (e.g., the CocoaTown ECGC12) you don't have a hope of being profitable using machines that size unless you live in a country where the average hourly wage is around $1.00. So, I…"
"Thanks, Clay. I'm wondering why you deem the Behmor and Ronco mods unsuitable for commercial production. Is it capacity? Or lack of consistency? I'm looking at the CocoaT that has a capacity for 10 lbs at a time,…"
We're not in competition with each other - yet it often seems like you think you're competing not only with me (here on TheChocolateLife and in other fora where we interact), but with anyone and everyone who has an opinion that…"
I was in a restaurant here in NYC last week that plans to be making chocolate from the bean in their kitchen. They have two larger pieces of CocoaTown equipment and were sent to small (maybe 2 pound max) CocoaTown roasters.
Your experience with convection ovens is similar to mine.
I would counsel someone purchasing a convection oven for roasting cocoa not to expect a perfectly even roast. I have yet to find one (even new) that delivers perfectly even…"
I'd love to get more information on these roasters. I'm currently using a convection oven, but have found that I get a fair amount of variance on in different parts of the oven. I've spoken with another small maker who…"
You're right about the ACMC tempering machines. I own 6, and 6 is ALL I'll ever own. They suck and are all currently in storage. Choklat now uses the Pavoni Mini-Tempers, which are markedly more expensive,…"
I just don't know what it is about you that feels the need to belittle other people. I am NOT appreciative of the humor you displayed in the Chocolate Alchemy forum when I asked you to share a picture or sketch of your winnower.
Tempering chocolate for the first time... watching the silky mixture cool on the marble slab while slowly working in the chocolate to make the most delicious bars ever! It was akin to a religious experience...
My favorite chocolate is:
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