The Chocolate Life

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Matt Carter
  • Male
  • Port Orchard, WA
  • United States
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Matt Carter's Discussions

matfer choco 15R

Started this discussion. Last reply by Michael Arnovitz Mar 25, 2013. 2 Replies

has anyone used a matfer choco 15R?http://www.matferbourgeatusa.com/catalog/part3.htm…Continue

Cleaning Molds

Started this discussion. Last reply by david ghobril Sep 22. 10 Replies

Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning…Continue

kitchen aide panning machine

Started this discussion. Last reply by Kerry Sep 24, 2011. 7 Replies

hi folks.I am wondering if the kitchen aide panning attachment is worth the 575 they want for it ?I understand that it is not made by kitchenaide, but by a French company, and I would like to make…Continue

Tags: machine, panning

HI, from the new Guy

Started this discussion. Last reply by Clay Gordon Aug 29, 2011. 2 Replies

I started Carter's Chocolates about three years ago in a small town in Washington State.I had gone to a pastry school back in the 90's, then worked as a pastry chef, managed a bakery, then was a…Continue

 

Matt Carter's Page

Latest Activity

david ghobril replied to Matt Carter's discussion Cleaning Molds
"Sometimes heath inspectors get a bit overzealous and want everything sanitized. Chocolate does not support the growth of pathogenic bacteria and I never clean them unless seasonal molds being put away for next year (chocolate left on these molds…"
Sep 22
David Gomes de Freitas replied to Matt Carter's discussion Cleaning Molds
"You can try to use hair dryer to clean de molds with high F winds."
Jun 27, 2013
Paul Callico replied to Matt Carter's discussion Cleaning Molds
"Use these instructions. You can use these cleaning agents for Lexan & Polycarbonate. When Lexan sheet is first installed, glazing compound and masking paper adhesive can be easily removed by applying naphtha (VM &P) or kerosene with a soft…"
Jun 26, 2013
Heather Johnston replied to Matt Carter's discussion Cleaning Molds
"I had a health inspection in Chicago last year, and when the inspector asked me how I sanitize my molds (I don't; I never use water or cleaners), I showed her photocopies of instructions on mold care from 3 companies and 3 textbooks that all…"
Jun 25, 2013
Alex Radcliffe replied to Matt Carter's discussion Cleaning Molds
"I tried this method for nearly a year and every single piece of chocolate came out of the molds looking like there were finger prints all over them. Mind you, I followed this method, polishing them with cotton cosmetic wipes, and could never get a…"
Jun 7, 2013
Michael Arnovitz replied to Matt Carter's discussion matfer choco 15R
"Matt could you be a little more specific about the problems you've had with the chocovision? I've seen a few people complain about the smaller chocovision temperers, but the people who own the larger ones seem to really like them. Did…"
Mar 25, 2013
Daniel Herskovic replied to Matt Carter's discussion matfer choco 15R
"It looks like a good machine. I have experience using a 6kg Mol D'art melter. The user must keep the chocolate in temper, but it is easily accomplished. This melter is great to get one started producing molded or dipped confections. Good luck…"
Mar 18, 2013
Matt Carter posted a discussion

matfer choco 15R

has anyone used a matfer choco 15R?http://www.matferbourgeatusa.com/catalog/part3.htmhttp://www.jbprince.com/chocolate-tempering-machines/chocolate-temperer-machines.aspIt is listed most places as a tempering machine, but I understand that it has manual temperature controls, which makes it a dipping machine reallyI have not had good…See More
Mar 17, 2013
Brad Churchill replied to Matt Carter's discussion Cleaning Molds
"If you are just using chocolate in the molds and not egg products, then there is no need to.  Some health inspectors need to be educated with regard to the risk of chocolate as a confection (almost zero).  Your inspector probably just…"
Jan 24, 2013
Christopher M Koshak replied to Matt Carter's discussion Cleaning Molds
"My local health dept. is great when it comes to this, they know their stuff and don't bust my chops about not sanitizing my molds. Once the chocolates are out of the molds I put the molds into my warming cabinet and then wipe out the excess…"
Jan 23, 2013
Laura Trairatnobhas replied to Matt Carter's discussion Cleaning Molds
"I contacted the manufacturer of my polycarbonate molds, and they specifically said DON'T put them in the dishwasher . . . now what?"
Jan 23, 2013
mirihn replied to Matt Carter's discussion Cleaning Molds
"I'm interested to hear replies, too.  My health department expects everything to be sanitized in a dishwasher, with temperature sensitive stickers to prove that the water got up to 160F.   But I also keep reading that you should never…"
Jan 22, 2013
Matt Carter posted a discussion

Cleaning Molds

Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning chocolate molds?We have in the past cleaned them when there is cross contamination or anything other than chocolate on them,and I have always been told never to put them in the bleach water.I've seen some employees sanitizing a few molds before I stopped them, and I don't see anything going wrong…See More
Jan 22, 2013
Andy Ciordia replied to Matt Carter's discussion Chocolate going down the drain
"Like they've mentioned every county, every state, every department, is different.  Count your blessings. We have an above ground one, probably 36x36x36 or so--I'm not sure we'll have to drain it but for every few years.  It…"
Jan 16, 2012
Scott Daniels replied to Matt Carter's discussion Chocolate going down the drain
"Different locals have different rules about grease traps. The size of the grease trap is an equation based on the size of your three bay sink. I have a monster three bay sink because all three bays will fit a full size sheet pan. When the…"
Jan 13, 2012
Dylan Butterbaugh replied to Matt Carter's discussion Chocolate going down the drain
"What kind of grease trap were you required to install?  I was surprised when the city inspector said I didn't need one and that if i were to get one, the minimum size would be 110 gallons. Needless to say, I didn't argue with him…"
Jan 13, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
starting a chocolate shop
My favorite chocolate is:
Amano ~ all of them

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