"I don't have any experience with the little dipper, but I do have a bunch of electrical experience. Do you have a volt meter and a schematic of your unit? I found an old little dipper manual online, and it had a schematic. It looks like…"
"By shell, I think you mean the husk of the cacao nib, and not the outside of the pod. My understanding is that cocoa husk concentrates a bunch of the stuff you don't want in chocolate, including lead from the environment. Apparently the husk…"
"As I mentioned, I have used 'mycryo' as seed. Mycryo is pure powdered cocoa butter. This has worked quite well for me. To expand on what I do: I generally use it in a non-stirred melter, but have used it in my…"
"Above the melting point of the seed, the seed crystals will simply melt. I have used the smaller chocovision machines, and they first melt the chocolate, and reach a temperature where all of the cocoa butter crystals melt. At this point they…"
"There is a potential issue with using a refrigerator at higher than design temperature. The pressure going _into_ the compressor is set by the cold side temperature; the higher the temperature of the 'evaporator coil' the higher the…"
"When this next happens, could you double check the chocolate temperature with a different thermometer? When this happens, does it seem like the melting stage reached its final temperature more rapidly than normal? I've seen my (very…"
"I only did this once, but actually had very good luck using a robocoupe with a shredding disc, the sort normally used for making things like shredded vegetables.
The shreds break up into a relatively fine (if irregular) powder.
I was planning…"
"You have two issues to deal with: The law and the actual calculation. Each state has its own take on the law for alcohol in chocolates. The National Confectionary Association compiles a list of the various state laws...but the versions that…"
"You might also give consideration to how different the results will actually be if you fill the molds to the same weight even with the different densities of chocolate. The thickness of the bar will change, of course, since different densities mean…"
"Barry-Callebaut has been working this from the industrial end, apparently processing the husk separately. There are some nutritional benefits if you are looking for things such as fiber. Apparently the husk also has abundant catechins…"
"Most normal ink printers use very thin _transparent_ inks, which don't show up well on dark backgrounds. Edible inks are similarly transparent, and also don't show up well on dark backgrounds. There are transfer sheet systems for…"
"I am an owner of the Perfect Enro 6 . I wrote a pretty detailed post 2 years ago about my experiences with this machine. I have not seen much that is in between this entry level machine and hand dipping. I will say that the Perfect entry level is a…"
"Something new on the market is the chocovision enrober. While it doesn't have a detailer or blower the big struggle that I forsee is how to get the chocolates off the belt.
I've called and asked the engineer for a video & it was…"