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Mattias Blom
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Mattias Blom's Discussions

Equipment advise

Started this discussion. Last reply by Paul John Kearins Feb 18. 13 Replies

Hello,I am curious about opinions when it comes to temperers/melters.My need is melting/agitating to a specific temperature and then keep it there until/during molding/enrobing.A melter not agitating…Continue

Tags: #machine, #agiate, #temperer, #melter

Balsamic, Olive oil inclusion to chocolate bars

Started this discussion. Last reply by Larry Dec 2, 2013. 7 Replies

Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?I have been using a 25 year old high end balsamic with great results as far as taste goes,however if I add a little more…Continue

Tags: techniques, inclusions, fillings, add-ons

 

Mattias Blom's Page

Latest Activity

Paul John Kearins replied to Mattias Blom's discussion Equipment advise
"I got the x3210 last march ... It was a special offer and I asked for a better price than what she was asking. Performance wise I was told that the delta wasn't worth the extra $600 that was being asked... Shop around , there are good deals…"
Feb 18
Mattias Blom replied to Mattias Blom's discussion Equipment advise
"I would get the Delta or the x3210 and if I can get it at the price that Paul John Kearins did. If they are priced evenly, then which one to pic?"
Feb 18
Ben Rasmussen replied to Mattias Blom's discussion Equipment advise
"I think someone on one of the forums made their own holey baffle for one of the smaller machines by just drilling some holes in one of the regular baffles."
Feb 18
Ben Rasmussen replied to Mattias Blom's discussion Equipment advise
"I got mine a couple years ago for about $1800 including extra bowl and the holey baffle. Clay here at the Chocolate Life offers some discounts on some of the Chocovision machines. "
Feb 18
Jim Dutton replied to Mattias Blom's discussion Equipment advise
"No, a larger bowl would not fit into the machine.  One can purchase extra bowls (which I have done) from Chocovision, but they are just for convenience, not for quantity.  The "holey" baffle gives the larger machine more…"
Feb 18
Mattias Blom replied to Mattias Blom's discussion Equipment advise
"Is there a larger bowl that can be purchased separately for the smaller $500 range temperers like one can do for the larger ones? "
Feb 18
Mattias Blom replied to Mattias Blom's discussion Equipment advise
"Priceless advice, thank you!"
Feb 18
Jim Dutton replied to Mattias Blom's discussion Equipment advise
"Having experience with the smaller Chocovision Rev 2, I can say that having the chocolate stirred and kept at a certain temp automatically is a great convenience.  Of course, it is necessary to adjust the temp as time goes on; otherwise the…"
Feb 18
Paul John Kearins replied to Mattias Blom's discussion Equipment advise
"What Ben said... I have a Revolation X3210 which is almost indistinguishable from the more expensive Delta... I got mine, brand new, from Sarah's Sweet Fountains for a very reasonable $1,585 . It works great . "
Feb 18
Mattias Blom replied to Mattias Blom's discussion Equipment advise
"Thanks Ben!"
Feb 12
Ben Rasmussen replied to Mattias Blom's discussion Equipment advise
"Yep, with just melter, you're going to have to keep stirring it manually. One of the Chocovisions would do that for you, as well as temper the chocolate, too."
Feb 11
Mattias Blom replied to Mattias Blom's discussion Equipment advise
"The Delta was my first pic, but then I thought about just having a melter that would keep it at specific temperature, the issue would be that I still would have to agitate the chocolate with the melter I am guessing? It would defeat the purpose if…"
Feb 11
Ben Rasmussen replied to Mattias Blom's discussion Equipment advise
"At that size, you probably want to take a look at a Chocovision X3210 or Delta with a holey baffle.  With the holey baffle, you can do up to 17 lbs."
Feb 11
Mattias Blom posted a discussion

Equipment advise

Hello,I am curious about opinions when it comes to temperers/melters.My need is melting/agitating to a specific temperature and then keep it there until/during molding/enrobing.A melter not agitating the chocolate will make it set unwillingly no? I am trying to get something that will relieve me from stirring my tempered chocolate while I am molding/enrobing. the size for each batch would be under 12lb.Thank you.See More
Feb 10
Larry replied to Mattias Blom's discussion Balsamic, Olive oil inclusion to chocolate bars
"This is a novice response, but if Lecithin is used to suspend some of the water and increase the flow of chocolate, would adding a touch of lecithin help your viscosity issue? I know there is plenty of research on how much lecithin to add & too…"
Dec 2, 2013
Mattias Blom replied to Mattias Blom's discussion Balsamic, Olive oil inclusion to chocolate bars
"And I appreciate your work here very much, it is the most comprehensive forum online. I reduced the balsamic today and it worked much better, just reduce until enough water has evaporated, but not far enough so it get too thick. Flavored E.V olive…"
Dec 1, 2013

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Any artisan made
My favorite chocolate is:
dark

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