The Chocolate Life

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Justin Schaffer
  • Male
  • Fort Myers, FL
  • United States
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  • Ash Maki
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  • Rick Jordan
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Justin Schaffer's Discussions

Wholesale Candy bar wrappers ?

Started this discussion. Last reply by Clay Gordon Sep 11, 2011. 4 Replies

 

Justin Schaffer's Page

Latest Activity

Virgilio Rubini replied to Justin Schaffer's discussion 8 Arm Mould Spinner in the group Classifieds - For Sale or Wanted
"Hi Justin What year was it made? who refurbished it? what was the initial cost?  How much as you asking? Thanks V."
Sunday
Justin Schaffer replied to Justin Schaffer's discussion 8 Arm Mould Spinner in the group Classifieds - For Sale or Wanted
"The top attachment is a video of the machine working. Check it out!!  "
Jul 20
Justin Schaffer added a discussion to the group Classifieds - For Sale or Wanted
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8 Arm Mould Spinner

This machine was just refurbished last week and im looking to sell it to purchase different equipment. Its a Tomric machine and it works great. It features 8 magnetic arms and works great! I will also include 8 magnetic molds for creating truffle shells. Make your own shells for pennies! Machine also works great for Easter chocolates like Eggs, Bunnies that you want to make hollow. Make me an offer for the machine!Looking to sell it in the next month! Thanks Justin…See More
Jul 20
Justin Schaffer and Ash Maki are now friends
Jul 19
Justin Schaffer liked Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair )
Jul 18
Justin Schaffer replied to Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair ) in the group Classifieds - For Sale or Wanted
"Price decreased to $10,500! We are located in fort myers Florida. Shipping or Pick up can be arranged. "
Jul 18
Christy Herrmann replied to Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair ) in the group Classifieds - For Sale or Wanted
Jun 10
Christy Herrmann replied to Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair ) in the group Classifieds - For Sale or Wanted
Jun 10
Justin Schaffer is now friends with Patty Pieper, Denise Regaudie, Laura Marion and dorothy sokefun more
Jun 7
Justin Schaffer replied to Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair ) in the group Classifieds - For Sale or Wanted
"Here are a couple more pics of the cases so you can see the lighting on the chocolate...."
Jun 6
Justin Schaffer added a discussion to the group Classifieds - For Sale or Wanted
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Federal Chocolate Cases-Need to sell- 8 months old ( $12,000 for the pair )

I have 2 Federal Chocolate cases that i need to sell asap. I am changing my direction from retail to commercial and i need to purchase different equipment. The one case is a FCCR-6 with silver panels, anti-sweat heaters and upgrades to Layered LED lighting. The case is in perfect working condition. The other is FCCR-4, A non temperature controlled unit. It features a circulating fan & upgrades to Layered LED lighting. Product Specs: FCCR-6Product DescriptionChocolate and Confectionery…See More
Jun 6
Faranak Irani liked Justin Schaffer's photo
Sep 17, 2013
Nadia commented on Justin Schaffer's photo
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Custom Chocolates

"how did u manage to get such sharp colors on ur chocolate? they look awesome."
Jul 5, 2013
Nadia liked Justin Schaffer's photo
Jul 5, 2013
Chocotoymaker liked Justin Schaffer's photo
Jun 12, 2013
Justin Schaffer replied to Malena Lopez-Maggi's discussion Summer shipping tips & tricks?
"Another Idea for an insulated bag are these little lunch coolers... https://www.halo.com/custom-personalized-bags/personalized-lunch-bags.aspx As a bonus you can put your logo on them for further marketing. Simple pack the cooler in peanuts and…"
Jun 11, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
When you create a new recipe...
My favorite chocolate is:
Dark

Justin Schaffer's Photos

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Justin Schaffer's Blog

Chocolate mold ?

Posted on May 17, 2010 at 12:11pm 2 Comments

Hey Everybody,

I am trying to find a chocolate mold of a bridge. It doesn't have to be very big. I have spent quite some time looking for a mold with no success. Any help would be greatly appreciated !!!

Every search that i make comes up with bridge the…

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At 1:43am on September 8, 2011, Rick Jordan said…

Justin! thanks man; the boutique the culmination of an incredibly challenging journey and the beginning of another ;)  i'm very fortunate.

So far things have been great, considering the season...there are slow days but over all i'm up; i'm crazy busy trying to get things right and keep up...a lot of loose ends to sort before we get busy w/ holidays.

How are things down there? i so envy your deep sea life...thats were i belong.

Hope all is well my friend and give me some news!

At 8:34pm on September 7, 2009, anna mazzoccoli said…
Justin-
Yes, the equipment listed is still available (I only posted it yesterday...) I will call you tomorrow. Do you have a shop already?
At 11:06am on August 11, 2009, Brian Donaghy said…
Justin.
Yes, we will be at the Philly Candy Show . . . I will be shell moulding and panning. Stop on by, bring your friends! See you there.

b
At 9:27pm on June 27, 2009, kurtis baguley said…
ok, Im back.

Ending thought on the airbrush. I only use a cheap badger now. From Michaels art supply. The difference is that it does not draw cocoa butter through the brush itself, so It dosent clog easily. They work great. Nothing more frustrating than having to prep 80 molds and deal with constant clogs....that badger costs 30 bucks.

I never hardly clean my mould cavities. Only when a have an occational color stick. I first spray with a pre-spray of 70% cocoa butter and 30% dark chocolate. Heated to 40 to 42c. stay right there at that temp. Be careful to not over spray (to much). this gives that mind blowing bass boat shine and subdues the bright colors a bit. Let it sit to cure, an hour or so, over night is cool too. Now
in goes the color. be careful to not heat the cocoa butter hotter than 42c. this is where you can get real creative with several colors etc. I recomend to use the artisan collection (chef rubber) it dosent contain any silica to clog brushes, like the satin varities and so on. If you are wanting colors to show brightly when you're shelling with dark chocolate, be sure to back up your colors with a white cocoa butter.

I learned a lot of information Ewald notter and Vincent Pilon. One big key is, don't be afraid to go through the learning curve. It humbles you, which is a healthy thing.

Good Luck my friend. Let me know if any of this helps you.

Shake my cage if you have any more q's

-KB
At 12:43pm on April 2, 2009, Brian Donaghy said…
Justin.

Regarding spraying . . . from application of the butter, how long until you try to mould. This can make a big difference. Too short and color moves, too long and color stays. We have some info on our website about use of colored cocoa butter (www.tomric.com) or contact me directly here or from our website.

brian
At 6:15pm on March 31, 2009, Lana said…
Hi Justin,
Yes, this spraying thing can be frustrating hey? As I said in the Norman Love thread - I'm holstering my gun until I get some advice! Like you I tried so many different variables and always got inconsistent results. I'm waiting for a time that I can take a several days and just work on spraying (some time after mother's day). I'll provide a link to 2 eGullet threads on spraying that are very informative. Also, I went to Thomas Haas in Vancouver (http://www.thomashaas.com/) and he came out all smiles so I ventured to talk to him. The company that I was talking to about silent compressors had sold him a unit last year so I asked him about it. He invited me into the kitchen to show me how he has it piped into the wall and to show me what he thinks I should be using - an airbrush. He uses the airbrush for cocoa butter. I asked him if he tempered the cocoa butter. He said he uses it 1 degree warmer than tempered for the airbrush and 4 degrees warmer than tempered for the spraygun to compensate for the air flow tempering the cocoa butter while spraying. I did try this and it didn't work too well for me BUT I'm pretty sure I have to play with the PSI settings on my compressor - I don't think I was getting enough air volume to make a thin spray. In doing lots of reading about automotive spraying - that seems to be the key - lots of air, low fluid volume. I wish I had time to play but I just don't right now! Let me know if you figure something out.
Here are the egullet links:

http://forums.egullet.org/index.php?showtopic=84834

http://forums.egullet.org/index.php?showtopic=56184&hl=showroom+finish

Also, here is a link Ilana provided to a Paul DeBondt video. He is the one I did a 1 day course with that got me hooked on spraying. As you will see, his eggs are amazing. You will see him using his spray gun at one point. Take a look at how fine his spray is. You will also notice him using a small gun - that's just air to flatten out his piped lines...

http://forums.egullet.org/index.php?showtopic=122864&hl=paul+debondt

Good luck!
 
 
 

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