"Hi, I don't understand American measurements in temperature, but just wanted to comment on the advice you received from Federal. Humidity is as much a killer of chocolate as temperature, so to say to turn the humidity up seems like a very…"
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Adding flavor to tablets
Started this discussion. Last reply by Davy Asnong Apr 1, 2012. 1 Reply 0 Likes
Hello,Just curious if anyone has a good idea for tips on flavoring tablets/bars. I am experimenting with freeze dried powders, and that works OK.Also keen to find out some methods for making the…Continue
Advice from Mol D'art
Started this discussion. Last reply by Stu Jordan Apr 18, 2012. 4 Replies 0 Likes
I purchased a 12l melting kettle through Chocolate World, it is a Mol D'art model. I am in New Zealand which is about as far away from Belgium as you can get.It failed after one week and it is not…Continue
Advice? Buying a Tempering Machine or Two
Started this discussion. Last reply by Anissa Talbi Jan 7, 2012. 6 Replies 0 Likes
Hello! It is finally that time - we have found a 300sqm site for our new factory/offices/cafe/showroom. Next step - buy tempering machines. And getting them to New Zealand (for those geographically…Continue
new manufacturing - what mistakes should we avoid?
Started this discussion. Last reply by Rochelle Nov 16, 2011. 1 Reply 0 Likes
Hello from NZ, We are in the process of moving into manufacturing our own product - up until now we have been a retailer of other peoples products. We will slowly phase in our own products as we gain…Continue
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Latest Activity
Stu Jordan replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE"When you get the shine right, it can be spectacular, but takes a lot of practice and some extra techniques to get it super shiny - I have attached one of ours to show the shine we achieve. No glaze, nothing added, just manipulating the coca butter…"
Stu Jordan replied to PHLChocolate's discussion Callebaut in the group Startup Central"811NV is a good robust chocolate suitable for dipping, ganaches, molding. Very easy flavour profile to bring out a large range of other flavours. Wouldn't really recommend it for baking though."
Stu Jordan replied to Mark Simpson's discussion Does anyone know good chocolate sprayers?"The key is to use 50% chocolate & 50% cocoa butter when spraying. Trying to spray chocolate by itself is pretty challenging. Then anything above 50PSI should do the job, just be careful if using a compressor, that the oil used in the machine…"
Stu Jordan replied to GM's discussion Mol d'Art"N early four years after the first post in this thread, I find I too had a similar issue with Mol D'art - purchased 2 x 12kg machines, the first one died after 1 day, and they suggested I just open it and look at the wiring...it was sent back…"
Stu Jordan replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE"Yes, all you need is well tempered couverture and as someone has already pointed out, you should first 'skim' the mold with a layer of tempered chocolate or coca butter spray before making your shells. Most chocolatiers don't do…"
Stu Jordan replied to Brad Churchill's discussion "We Eat With Our Eyes." Hmmmm.... I'm not convinced."Interesting discussion Brad,
I think both are important. I like chocolate that engages multiple senses. That said, taste is the most important to me. But I have trialled chocolates that are identical in flavor profile (same…"
Stu Jordan replied to Stu Jordan's discussion Advice from Mol D'art"Update 2: Well, the melting tank arrived back 3 days ago, and I noticed that I could not keep chocolate in a good crystallized state. It appeared to be getting too warm - and sure enough, ten minutes after getting the chocolate…"
Davy Asnong replied to Stu Jordan's discussion Adding flavor to tablets"Just use your melting thank and when you're done do the rest in a bowl for your next batch.."
Stu Jordan posted a discussionAdding flavor to tablets
Hello,Just curious if anyone has a good idea for tips on flavoring tablets/bars. I am experimenting with freeze dried powders, and that works OK.Also keen to find out some methods for making the batches for molding - using a bowl, the chocolate gets too cool too quickly - looking to be able to make around 20 molds at a time (so about 100 bars) and I am not sure I want to use a melting tank full of flavored chocolate...any other method I haven't thought of?Cheers, StuSee More
Alison Holland replied to Stu Jordan's discussion Coloured Foil in the group Chocolate Down Under"Hi Stu
Printstock supply foil packaging for chocolate and they are located in Napier. http://www.printstocknz.com/ ;
Cheers
Ali
"
Stu Jordan replied to Stu Jordan's discussion Advice from Mol D'art"Update - well, they are now offering to take the unit back and have even given me their UPS details so I don't have to pay the shipping. While I will be down a melter for a while, this is a pretty good change of heart from them.
- Stu"
Brad Churchill replied to Stu Jordan's discussion Advice from Mol D'art"I ran into the same problem with a couple of other pieces of chocolate equipment from Europe.
After tearing the equipment apart completely, I narrowed the problem down to the black plug on the machine where the cord (kind of like a…"
Nat replied to Stu Jordan's discussion Advice from Mol D'art"Hi Stu,
Argh! That's a pain! Can you hire an electrician and charge Mol D'art? I have done some wiring an electronics so perhaps I could see something wrong if you sent me a photo of the board where power is coming in, but…"
Stu Jordan posted a discussionAdvice from Mol D'art
I purchased a 12l melting kettle through Chocolate World, it is a Mol D'art model. I am in New Zealand which is about as far away from Belgium as you can get.It failed after one week and it is not the thermostat, the unit is not getting any power.The advice from Mol D'art through Chocolate World is that it is possibly something wrong with the wiring and suggested I open the melting kettle up by unscrewing all the screws and check the wiring.Not being an electrician, or having the faintest idea…See More
Stu Jordan replied to Stu Jordan's discussion Coloured Foil in the group Chocolate Down Under"Thanks Amanda, I have emailed them and will see what they can do."
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Michel Cluizel 85% single origin criollo. It was the first time I really understood fine chocolate, and that taste sent me to my happy place.
- My favorite chocolate is:
- Pralus Chuao (nothing beats a heavy roast!)
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