beth campbell's Page

"$500,  and I am finding it is wearing out quickly, not sure if I am causing that or it is because of the nylon washer they use.  I am finding they are wearing quickly.  "

"Hi Beth, if you don't mind me asking the price you paid for the cocoatown melanger?"

"Hi Beth, Know you posted this some time ago, but could help others asking the same question. Alufoil requires you purchase each color and size in lots of 1000 sheets each. At www.bagsforgifts.com you will find Confectionary foils in all standard…"

"I am using a machine from DR that I got secondhand on kijiji for $600. It  holds up to 10 lbs, but works only to reheat and hold the temperature. You have to do the tempering yourself.  I think any type of baine marie would do the trick if…"

"If you put the chocolate in the freezer for 10 mins will that do it or even a fridge?  Or is that too much moisture added? It's hard for me to believe folks need to pay up to $80k for a modified fridge.  Has anyone tried a wine…"

"Beth: Taste the liquor. What's the texture? How much acidity is in it? That will tell you if the liquor has been conched at all - or just refined. There's no standard procedure for this, but I would guess that most liquors are not conched…"

"thanks so much for all you share Clay. It is very informative and I get alot out of this website.  I look forward to hearing more about this machine. As my business grows I would love to upgrade to a larger capacity, quicker method.  I…"

"Michael - Macintyre manufactures universals of many sizes with the smallest being about 45kg as I remember. There are many makers of this style of machine. They are not just conches - they are grinders, refiners, and conches and you can get them in…"

"Clay - in regard to the conche you refer to at the end of your post, I have seen universal conches that look like a small Macintyre. I think Brad uses something like this. Is this what you are referring to? I had no idea that they were that much…"

"To really oversimplify things cocoa nib (what's left after roasting, cracking, and winnowing need to be: a) Groundb) Refinedc) Conched on their way to becoming chocolate. Nibs are ground into chocolate liquor and there are no other ingredients…"

"yes, I am using dessicant cans to suck moisture out of the bucket of sugar and then I powder and grind the sugar into the rest.  "

"Hi Beth, I had also made chocolate using coconut sugar instead of table sugar. The humidity issues must be dealt with before the sugar comes in contact with the cocoa or the shelf life and finishing of the final product will be compromised. Are you…"

"howdy, if by conching you mean grinding the sugar in and blending all ingredients then it takes around 3-4 hrs if all goes well. I am using coconut sugar and dealing with humidity issues which can make the sugar clump and slow the process alot.…"

"Beth and Clay, If you don't mind sharing, what's your experience with conch times for batches?  I am using a friend's machine at the moment and at doing about 8lb batches I am conching for about 3 hours.  Just curious as to…"

"I use coconut sugar and grind it in to my cacao paste/ butter.    It is a substainable renewable resource and I feel good about the tradeoffs of shipping from mainly (indonesia, the Philippines) especially considering all the other…"

"the temperature range I use is to bring the chocolate up to at least 113 degrees (this can vary alot) and then bring it down to 80 degrees.  Then you bring it back up no more than 92. Is this what you are wanting?  an important piece that…"