Daniel Herskovic

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Daniel Herskovic
 
@daniel-herskovic • one week ago • comments: 0
Posted a response to "Dipped Caramels"
"If you would like to invest in a larger pot, then you need to have a burner that is strong enough to heat the contents of that pot. The kettle we..."
Daniel Herskovic
 
@daniel-herskovic • one week ago • comments: 0
Posted a response to "Dipped Caramels"
"Hi there! Yes! we need to find you a faster way to get these done. Getting some new equipment can be helpful. Of course none of this stuff is..."
Daniel Herskovic
 
@daniel-herskovic • 2 weeks ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Good luck to you Cat. I think you will be pretty happy with what you decide to purchase. Glad to help in any way. Thanks! Daniel"
Daniel Herskovic
 
@daniel-herskovic • 2 weeks ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"I'm still pretty new to owning this machine. I am working with a nitrogen gas provider to get us started with the gas flush process. I am still..."
Daniel Herskovic
 
@daniel-herskovic • 3 weeks ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Hi there! Your ice cream seems amazing! We are located about 2 hours away from St. Paul in rural Northwest Wisconsin -- Spooner to be precise. You..."
Daniel Herskovic
 
@daniel-herskovic • 4 weeks ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Thanks Eric for sharing your experience here. Hopefully, there is someone on this forum that can help you. Maybe some of the Bean to Bar people..."
Daniel Herskovic
 
@daniel-herskovic • 4 weeks ago • comments: 0
Posted a response to "Experience With Flow Wrapper?"
"Yes! I am actually very happy with this machine. We posted a short video about a month ago on the Mayana Chocolate facebook page. This machine is..."
Daniel Herskovic
 
@daniel-herskovic • one month ago • comments: 0
Posted a response to "Salted Caramel"
"I am looking at Ramon Morato's recipe for caramel in his excellent book on Chocolate. It is on page 316. I would actually like to adjust it so it..."
Daniel Herskovic
 
@daniel-herskovic • one month ago • comments: 0
Posted a response to "Salted Caramel"
"Hi there! Making Caramel is a big part of my business. When I first started making caramel in very large batches, I experienced crystallization and..."
Daniel Herskovic
 
@daniel-herskovic • 2 months ago • comments: 0
Posted a response to "Packaging for Chocolate Bars?"
"I order custom packaging frequently. When it comes to custom bags/pouches/wrappers I have to order them in the thousands. One economical way to go..."

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Eric K. Meredith
04/27/17 04:58:27PM @eric-k-meredith:

Hello Daniel,

I am very happy about your Flow Wrapping Machine. I am BRAND NEW in the COCOA FARMING & COCOA PROCESSING. I love making Chocolate & started with a Behmor 1600 Plus. We live in Ghana, so I decied to GO FOR IT!! We bought a 12 acres Cocoa Farm with approx 10,000 Cocoa Trees. In Ghana you MUST sell you Cocoa to the Government or a Licensed Company at a FIXED PRICE of approx $100 Dollars per 65 KG bag, so I decided to Process our Cocoa Beans!!!. So I had Just purchased everything to Process approx 150 KG per hour. Most of the Equipment was Straight Forward. & yes they sent me 2 separate videos. But I have NEVER made Cocoa Butter. I always purchased it. But if you are going to Process Cocoa you MUST make Cocoa Butter. I am praying that I could get some advise from you. I am having problems with the Manufacturer. They sent me TWO (2) separate Videos, but both used (NIBBS) instead of Chocolate Liquor as everything I have read about. The 1st video, they dump the (NIBBS) into a WHITE CLOTH BAG & closed the top. Then placed a FELT PAD on top of the bag & then a Steal Plate on top of the  Felt Pad & turned the Press on. a Creamy oil started coming down the outside of the press into the collection bowl. It had some brown in it. But a dirty creamy real light shade of brown. But it still look like it needed filtered. Video #2) They dumped the (NIBBS) straight in the press chamber & no bag or felt pad, (NOTHING). That looked like WATERY CHOCOLATE.

The Manufacturer also sells the same press for other seed oil PRESS. But as for GOOD CLEAN COCOA BUTTER. Everything I have read says to use Chocolate Liquor, but after the (NIBBS) I did see a great difference with the bag & felt pad cleaned (FILTERED) a lot out of the butter/ oil. But I picture a CHOCOLATE MESS by putting the Chocolate Liquor into the BAG & PAD into the PRESS.

Please, I beg for your assistants.  Can you explain to me the best way to PROCESS FILTERED COCOA BUTTER. that I can make WHITE CHOCOLATE!! I am so happy that your Flow wrapper Machine is working real well. I have just purchased a Cocoa Powder Packaging Machine. It will make a THREE (3) side pillow package PERFORATE each & every bag/satchel & then cut at the number you want per Roll at 40 to 50 bags per minute. That Cocoa Powder Packaging Machine was only $3,400 with shipping. Now I am learning all about the film for the bags/ satchels.

Please, if you can help me, maybe I can help you with Processed Cocoa Products of PURE QUALITY GHANA COCOA PRODUCTS!! It is ILLEGAL to export RAW COCOA BEANS from Ghana. But if he Cocoa Beans are Processed here in Ghana then the Processed Cocoa can be exported without any problems. It is FOUR HUNDRED SEVENTY FIVE (475.00) Ghana Cedis per 65 KG per Bag. If you can or would help me. I might be able to help you. Please, if you know how to make QUALITY COCOA BUTTER.  Please contract me, if you can possibly help me with this Cocoa Butter & if you need Quality Ghana Cocoa Products. I will work you a real good deal.

Eric


Daniel Herskovic
07/02/15 08:42:05AM @daniel-herskovic:

Sebastian,

That is indeed an important question. I wonder if glycerol is any less wholesome than some of the other ingredients that are added to ganache.... Are ingredients such as Invert Sugar, glucose syrup, and sorbitol less controversial than something like glycerol?

 


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