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John Q. Stewart
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- Marquette, MI
- United States
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Building your own chocolate equipment
Started this discussion. Last reply by John Q. Stewart Oct 18, 2009. 2 Replies 0 Likes
I am wondering about building equipment. I've seen some of the stuff at hake plastic moulds and I think I can build some of the things I need to transistion from hobby to commercial production. Does…Continue
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Latest Activity
Valerie left a comment for John Q. Stewart"Thank you. I was in production mode this past weekend making chocolates for the Home Sweet Home benefit taking place on 10/30 in Cambridge, MA. I'm loving that I can take a picture with my iPhone and upload it to The Chocolate Life via email."
JOE CREVINO left a comment for John Q. Stewart"I find the ones that use water can be a bit quicker becuse they can cool very quickly. I a refering to the small less than 100 pound machines. The water cooled machines lack some portability due to their design. Without the cooling abiltiy the water…"
Douglas Cale left a comment for John Q. Stewart"Marquette friends are all XC skiers. They probably know of donckers but I do not."
Douglas Cale left a comment for John Q. Stewart"We make all but sugar free on site. No preservatives - just great ingredients. Schakolad is a small family owned franchise which operates at a personal level in eastern US. Three other stores in Michigan. Lots of flexibility to create new…"
John Q. Stewart left a comment for JOE CREVINO"Hey joe I'm really intrested in the "workings" of tempering machines. Like the difference between the ones that use water and the ones that use air to heat the bowls."
John Q. Stewart left a comment for Douglas Cale"Cool, looks like an awsome company. Do you make stuff in house or does it come from a central factory. Are your friends in Mqt skiers ? I hope to open a shop in Mqt. I helped reopen Donckers in Mqt. but I left when my "Partner" decided not…"
Douglas Cale left a comment for John Q. Stewart"I have some chocolate loving friends in Marquette and have skied XC there often. Fun town year around. twitter.com/bhamchocolate. facebook: schakolad of Birmingham. corporate web site: schakolad.com/store37. Always try to get out West for a week for…"
John Q. Stewart left a comment for Douglas Cale"Downhill @105 days a year. So you have achocolate store in Birmingham ?
I hope to open one in Marquette. do ypu have a web site ?"
Douglas Cale left a comment for John Q. Stewart"Yes - downhill for fun, cross country classic competitively. How about you?"
John Q. Stewart replied to Mindy Fong's discussion Chocolatiers = Re-melters?"" Re-melters" are responsible for most of the sales aren't they"
John Q. Stewart replied to JOE CREVINO's discussion I am here to help in the group Kitchen Confectionery"Starch moulding fondant then dipping. page 253 chocolates and confections CIA"
John Q. Stewart replied to John Q. Stewart's discussion Building your own chocolate equipment"I am new to this site and you are the firts person who is on the equipment side and when I checked out the hake mould site it sparked my interest."
Shawn Alter replied to John Q. Stewart's discussion Building your own chocolate equipment"Hi John,
Hake is not the only Company that manufactures equipment.
There are many others including, but not limited to JKV, Savage Bros, Hilliards, Choco-tec, APV Baker, Sollich, W.C. Smith, and the list goes on and on.
Why are you so interested…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Hershey factory tour at age6
- My favorite chocolate is:
- quentin chocolate
Comment Wall (8 comments)
- At 9:25pm on October 27, 2009, Valerie said…
- Thank you. I was in production mode this past weekend making chocolates for the Home Sweet Home benefit taking place on 10/30 in Cambridge, MA. I'm loving that I can take a picture with my iPhone and upload it to The Chocolate Life via email.
- At 8:12am on October 19, 2009,
Gwen Borders said… - (having trouble with the hyperlink, but will keep trying :D )Go here if you want to be inspired by a young woman who began her chocolate making journey with rudimentary equipment as a a 10 year old for a school science project. She was helped by many of our friends you may find here on the The Chocolate Life - however, this was 7 years ago.
It is a great story and wonderful inspiration!
http://www.amyschocolate.jkchocolatetruffles.com/index.html
- At 8:00am on October 19, 2009, Gwen Borders said…
- Ha - I know Marquette - love it :)
I'm all for u building your own equipment - it is the quintessential creative engineering attitude :D
I have a love-hate relationship with my machines/equipment. I like knowing I can use a bowl, spoon, and hot water for just about anything.
- At 7:04am on October 19, 2009, JOE CREVINO said…
- I find the ones that use water can be a bit quicker becuse they can cool very quickly. I a refering to the small less than 100 pound machines. The water cooled machines lack some portability due to their design. Without the cooling abiltiy the water type machine is much slower.
We have a few melters that use are the water type. I can temper in these melters but it is a longer process.
Look at some of the stuff Savage makes. Great company.
joe
- At 12:04am on October 19, 2009, Douglas Cale said…
- Marquette friends are all XC skiers. They probably know of donckers but I do not.
- At 12:02am on October 19, 2009, Douglas Cale said…
- We make all but sugar free on site. No preservatives - just great ingredients. Schakolad is a small family owned franchise which operates at a personal level in eastern US. Three other stores in Michigan. Lots of flexibility to create new chocolates, chocolate drinks, pastries, etc.
- At 11:30pm on October 18, 2009, Douglas Cale said…
- I have some chocolate loving friends in Marquette and have skied XC there often. Fun town year around. twitter.com/bhamchocolate. facebook: schakolad of Birmingham. corporate web site: schakolad.com/store37. Always try to get out West for a week for downhill - brother in GJ, colorado.
- At 10:21pm on October 18, 2009, Douglas Cale said…
- Yes - downhill for fun, cross country classic competitively. How about you?
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