"Brad,
Quick question: Any special reason you needed a separate refiner for white chocolate?
Do you find that once you use a refiner for white/milk chocolate it leaves notable traces when doing dark batches?
Felipe"
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Felipe Jaramillo F.
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Felipe Jaramillo F.'s Discussions
Foodsafe epoxy glue for Ultra/Santha machines
Started this discussion. Last reply by Dylan Butterbaugh Sep 22, 2012. 6 Replies 0 Likes
Does anyone know of a foodsafe epoxy glue suitable for replacing the Ultra/Santha machines?One of our machines recently had the plastic gear separate from the bowl's bottom due to stones clogging. I…Continue
Legally protecting your chocolate brand?
Started this discussion. Last reply by rene May 9, 2012. 5 Replies 0 Likes
Hi all, Could anyone share the steps they had to take to legally protect their chocolate brand? I understand each country has different laws and getting worldwide protection may be a costly…Continue
Stuffed nose when Cracking and Winnowing
Started this discussion. Last reply by Felipe Jaramillo F. Mar 26, 2012. 2 Replies 0 Likes
I have noticed that in days of intense indoor chocolate making work I end up with some discomfort. Commonly a stuffed or a runny nose, similar to having a cold. My first guess is the smaller…Continue
Lactose added separately to Milk Chocolate?
Started this discussion. Last reply by Linus Daniel Dec 24, 2012. 19 Replies 0 Likes
I have been getting encouraging results making milk chocolate and I'm looking to experiment with malt extract and possibly lactose. Studying the ingredient list in several milk chocolates one can see…Continue
Felipe Jaramillo F.'s Page
Latest Activity
Felipe Jaramillo F. replied to Brad Churchill's discussion Who's Interested In A New Tempering Machine?"Sounds interesting Brad.
If you need upfront funding you may want to use Kickstarter (kickstarter.com) to get people to signup for the machine up-front.
Now, I can't help but wonder if v.1 of your temperer can beat the more…"
Felipe Jaramillo F. replied to Edward J's discussion How I pan hazelnuts"Edward, can you elaborate on how this works? Looks cool though. "
Gg commented on Felipe Jaramillo F.'s photo
Winnowing
"Hi! I am in desperate need of designs for a winnower. I produce about 300 LBS of cacao a month.... Ideas? Suggestions? Muchas Gracias!!!"
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"Geetha:
Hundreds and hundreds of hobbyists and working professionals get Chocovision Rev1, Rev2, X3210, and Rev Deltas to work reliably, day in and day out. I am not sure why you're not getting it to work properly and it seems as if you've…"
Geetha Panchapakesan replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"I found this discussion really helpful. Thanks Clay for all the detail. I have a Chocovision X3210 and am making only bars (for now). Which means it's all about the tempering. I'm not doing bean to bar (again, for now) so I'm starting…"
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"The easy answer is yes. But it's a lot more complicated than that, and FBM does make a machine, the Unica, which has 3-zone tempering.
From looking (and working with) the control panels of various FBM machines I can tell you that the…"
chocochoco replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"Clay,
Savy Goiseau temperers, according to their website, are equipped with a 3-phase continuous tempering system (45° - 27° - 30°) which can be adjusted depending on the type of chocolate.
It's my understanding…"
Joseph Gans replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"Yes. It's the Plc.
Nice info on prima.
Defininatly a better route if not just getting the kettle. Though smaller capacity. Much more versatility."
Clay Gordon replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"Joseph: The $5400 is for the PLC model?
For comparison.
An FBM Prima continuous tempering machine with a ~15lb capacity working bowl (~50lb/hr throughput) costs about US$8000 (before shipping and with ChocolateLife member discount). Delivery…"
Joseph Gans replied to Felipe Jaramillo F.'s discussion Chocovision X3210 or Delta good for Bean to Bar?"The above melter is $5,400
With pump and depositor it's 8,400.
Quote as of this month.
They say they need 1-8weeks depending on inventory.
I dont work for them or anything just Hoping to have one within the year."
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My first bean to bar batch! Smelling beans being roasted, cracking by hand and conching to a smooth and fruity dark chocolate. The taste of heaven.
- My favorite chocolate is:
- Domori
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