Chocoa Professional Chocolate Melter 6kg/13.2 lb. Same Quality; Less Expensive

The Chocoa Professional Chocolate Melter 6kg is a good deal by comparison.  If you shop some other well known sites and brands, you will find the same size warmer for $620 or more. This is a professional chocolate melter that is comparable to the Mol'd'Art design, but for much less the price.  It will hold 13.2 pounds of chocolate at a consistent temperature.

The melter uses dry heat rather than water, eliminating the risk of ruining a batch of couverture. The temperature is controlled with a built-in thermostat and the temperature dial is large.  It is made of stainless steel construction with a stainless steel insert. The body features 2 grooves on each side to make it easier to grip the insert and handle the melted or tempered chocolate. It comes with a durable plastic lid with a large plastic handle.  It is easy to operate and maintain.

Making Silicone Molds without Air Bubbles

One of the most common methods for chocolatiers to make their own molds is to use food grade, liquid silicone rubber.  The problem is that liquid silicone rubber is very expensive and can take a long time to set.  If your silicone inadvertently gets air in it while mixing or pouring, you may very well go through the whole process only to find that your mold did not turn out right because of one unsightly placed air bubble.

There are several things that can be done.  The simplest form is not over-mixing and brushing a small layer of the silicone on the model before pouring the whole mold.  This way you get into the detail and have less air bubbles on the surface where it matters most.  The next best thing you can do is use a vacuum degasser.  To use a vacuum degasser, the mixed liquid silicone is put in a chamber before it is poured.  This process will break up most of the air bubbles before casting.  This is very effective, but not all the way as air can be brought back during the pouring.

The best way to ensure a bubble free mold is to use a pressure casting method.  A pressure pot is a metal chamber that uses a compressor to cure the mold under pressure.  The liquid silicone is poured over the model then placed in the chamber.  The pressure, max 60 psi, eliminates the bubbles during the cure process.  You can buy pressure pots at Smoot On, or I have seen them used for the paint industry which can be bought at many places, even Amazon (link will take you right to the pressure pots).

Word of caution:  do not attempt to make your own pressure pot as they can explode.

To read more about mold making see our in depth instructions on The Chocolate Mold Factory's Main Site under "Personalized Molds".  There are tutorials about designing molds and how to make them.  Though the site is geared towards chocolate molds, these instructions are the same as would be for any other type of non food grade mold.

Silicone Molds to Make Large Artisan Chocolate Pieces

Jumble Box 10"

Jumble Box 6"









Confectionary Casting Frames





If you need to cast a large piece of chocolate, the use of a silicone box mold can be of great assistance. They are quite expensive, but can be used to mold many shapes and sizes of chocolate that would otherwise be difficult to find molds for. In the long run, you will save money as opposed to the cost of making multiple molds. For example, you can make a bases for chocolate showpieces, diagonal pieces, cubes, and wedges. If you had to make a new mold for each project, well, that would also be very expensive both in terms of material and labor costs. It is said that the boxes can be used to make over 100 shapes. An added bonus is that the slots on the 10" jumble box are actually molds to make two differnet sizes of cylinder shapes and with the 6" box, you can make triangular posts.

These molds are made by Chicago School of Mold Making. On the "Tips and Tools" section of their website, they have pictures showing many of the different ways to position the movable sections to make a variety of shapes. If you have both of the boxes, the 6" can fit inside the 10" box for expanded possibilities. You can also use flexible silicone confectionery casting frames inside the 10" jumble box to make curved shapes, as well as a wide variety of other linear shapes.

Click on the links above to see these items at Amazon.com or go to our main website to see these products plus all of the other artisan silicone molds available.

Searching for Chocolate Molds in our Catalog

I receive many questions from people who are looking for a specific type of mold, but don't know how to find it.  So, I thought I would give a quick tutorial on how to search for chocolate molds in our online catalog. 

First, you will need to pull up the catalog.  Here is a screen shot of the left hand side. Sorry, I can't fit the whole page here, but if you want to use the catalog for real, click here.



Now, look at the top left hand side. You will see the word "Search" and two boxes. The top box is a drop down box. If you click on it you can choose the particular type of chocolate mold you are looking for (ie. professional polycarbonate, magnetic, 3d, box, or hobby plastic). The next box is an empty search field where you will type the description of the mold you are looking for (ie dog). Next, hit "Go" and any chocolate molds matching your critieria will be listed.

Under the search option, there is also a "Browse by Category" option. To use this method of searching for chocolate molds, just click on the type of mold you are looking for and all molds under that category will come up. Since there are so many hobby plastic molds, that category has been broken down into additional theme based categories.

I hope this makes finding chocolate molds easier. Please let us know if you need help.

Making Chocolate Molds with Silicone Putty

Townsend Atelier Knead-A-Mold

If you want to mold an object to replicate it in chocolate, one method is to use a silicone putty. Silicone putties carry the same characteristics of liquid silicone, but can be used without the mess and the long wait time. Generally the putty will come in two parts: the actual silicone and a curing agent. Curing agents are used to harden or set the material and can be tin-based or platinum-based. For the most part, platinum-cured silicones are preferred; however, it is usually more expensive than their tin-based counterparts.

If you are going to be using the silicone to make a chocolate or other food mold, you must ensure that you are buying a food grade silicone. There are many companies that sell regular grade silicones, but this is not food grade. So, just be careful. Some sources that I know of for food grade silicone in a putty form are Townsend Atelier Knead-A-Mold, Sugarcraft, Culinart Silicone Plastique, and Dick Blick. Prices for the lowest quantity available at each are:

Knead-A-Mold: 6 oz. for $15.00
Sugarcraft: 1 lb. for $25.95
Silicone Plastique: 6 oz. for $12.00
Dick Blick: 8 oz. for $15.99

All of the above dealers sell larger quantities, but I thought I would list the minimum because my experience is that most people prefer to spend the least amount to a try a product out. Obviously, the larger quantity you buy, the cost per ounce decreases.  You should do a similiar price per ounce comparison that considers shipping costs before deciding to buy from a particular place.

To use the silicone putty, you simply knead the two parts together and press the object into the putty. After it has cured for the proper time, remove the object and you will have a flexible silicone mold. For a great pictorial of this process, I highly recommend the Culinart Silicone Plastique page or the Townsend Atelier Knead-A-Mold page.

The Knead-A-Mold product was recently featured on Martha Stewart Living: Good Things ‘The Art of Cakes II’  which orginally airred on December 16, 2008 on The Style Network. Check for repeats at http://www.mystyle.com/.

Silk Screening (Screen Printing) on Chocolate and Transfer Sheets

Recently I have been doing some research into how to screen print with cocoa butter to either make custom transfer sheets or to print directly on chocolate. Let me tell you, I have found that although alot of people seem to be doing this already, there is still much confusion about the subject. Equipment can run from the very simple to quite complex. Even if you can get the equipment side right, getting the cocoa butter to be the proper temperature and consistency is a science unto itself.

First, a screen printing, aka silk screening, primer:

A piece of mesh is installed into an frame, together called a screen. The mesh is then coated with a photosensitive emulsion and let to dry. A black and white image is prepared, printed on a transparency, which is then taped onto the coated mesh. The screen is then exposed to light for a certain period of time. Everything that is exposed to the light, ie everything but the black parts of the image, will cure. The transparency is removed, then the mesh is washed. The emulsion under the black parts of the image will wash out, leaving a stencil of the image on the mesh.

If you want a multiple color image, a screen will need to be made for each separate color. You will have to make your graphics for each part. To make sure it all lines up in the end, registration marks are used.

To use the screen, the chocolate piece or acetate transfer sheet is put under the screen. The "ink" or cocoa butter mixture is poured on top of the image and dragged across the screen using a rigid squeegee. The cocoa butter will fall through the screen depositing the cooca butter in the exact shape of the image.

Ok..so how do you get the supplies to do all this and how much does it cost? Well, there are many equipment options. First, the simple route might be to have someone make the screens for you. Chef Rubber can have these made for you; however, the price listed is around $180. If you want to save some money, you can try to make the screens yourself. There are many places to buy silk screens on the Internet or maybe at a local art supply house for less than $30. If you are going to buy pretreated screens or are going to coat them yourself, make sure that the emulsion/diazo is non-toxic. Someone in a different chocolate thread wrote that Ulano TZ/CL is non-toxic. It can be purchased for around $30 and used to make multiple screens. Caution: I don't know of any emulsion which is approved by the FDA. There seems to be some concern around this issue; however, I have been told that the emulsion is safe when dry. I don't know. People are doing it, so you be the judge.

To use the screens, you can either lay them flat over the acetate or chocolate piece and go for it. You could also purchase a screen printing apparatus that holds the frame in place. This is the best option for lining the image up consistently. You can buy one color system for $100 - $200. They also sell systems that can do as much as 6 different colors. These cost over $1,000.

A cheaper alternative I have found is a toy called Silk Screen Factory by Alex Toys. The Silk Screen Factory is neat, but instead of using the photosensitive emulsion, it uses stencils. It only costs $25.

Stencils are an interesting alternative around the food safety issue. Acetate, the plastic used for commercial transfer sheets, can be cut with knives or can be laser cut. You could find a local sign maker or awards place that has a laser. If a stencil could be put on a mesh screen tight enough to ensure that the cocoa butter does not leak, I think this would be the most food safe route.

The most expensive option for commercial purposes is to buy a semi-automatic screen printing machine. Two companies that I have been talking to are Deco Tech and Systematic Automation. According to Deco Tech, you can only use their system to print transfer sheets. Systematic Automation says that their system can be used to make transfer sheets or print on chocolate. I have been told that these systems use a heated screen to keep the cocoa butter at the proper temperature. Cost is several thousands of dollars.

Whatever option you choose, you will have to play around with the cocoa butter and colorants to get the proper mix. It seems that most people advocate the use of powdered colors and titanium dioxide. It appears that many have difficulty getting the color on the cocoa butter to be bright enough once it on the chocolate.

If anybody has experience, please share. Your insight would be greatly appreciated.

ChocoFresh - Chocolate Production Program

The owners of Tomric Plastics, an indusry leader in chocolate related products, have created a comprhensive program for retail chocolate production. The cost of the program depends on the individual needs, but the low end is $15-20,000; whereas, the full program with maximum production would be approximately $100,000. Those prices do not include shell construction or utility installations; only the equipment and supplies.

According to their website, "ChocoFresh is designed to demystify fresh chocolate production. It is a comprehensive program enabling retailers to create high quality, fresh chocolates on premise with a minimal investment in capital and human resources. ChocoFresh is modular – it can work in busy mall location, in an in-store bakery, as an airport kiosk or as a fully built out retail storefront – or anything in between. Whether viewed as a stand-alone retail concept or an add-on to an existing operation, ChocoFresh provides operators with an exciting and cost-effective retail concept in a food category that is large, sustainable and growing. In an area less than 150 square feet, ChocoFresh’s proprietary line of equipment can be installed. Because of the simplicity in operating the equipment, almost anyone could be trained to create high quality chocolate products in a matter of hours. With a minimum amount of space, training, and capital investment, a retailer can be up and running and selling finished products within days. ChocoFresh has assembled all the components needed to successfully implement such a program, including: Layout and Store Planning, Chocolate, fillings/centers, cocoa butters and other ingredients under our proprietary NEW WORLD CHOCOLATE brand, automated production and finishing equipment, chocolate molds, tools and utensils to assist in the production process, consumer/retail packaging, merchandisers and display cases, training and operations support."

There are four different program levels: Platinum, Gold, Silver, and Bronze.

Platinum

The platinum program is the most extensive program. It is designed for high volume production and is intended for experienced operators with a well trained staff, or those who wish to make a full commitement to large scale chocolate production. It includes a tempering unit combined with an enrobing tunnel and cooling chamber. It has the largest supply of molds and accessories - such as image transfers. Other included equipment are: an 80" work table, chocolate warming unit with lighted back bar merchandisers which sit on top of it, 39" refrigerated display case, a refrigerated dipping cart, full range of small appliances, and a start up ingredient package of 5,000 pounds of chocolate and compound. With full training and support, a typical installation will cost approximately $100,000.

Gold

The gold program is for high volume, large operators who want a full production and merchandising capability around their retail setting, such as in-store bakeries, high volume restaurants, hotels, specialty retail and gourmet food stores. It includes an automatic tempering unit and depositing/dosing head, table top temperers, an 80" work table, chocolate warming unit, a 39" refrigerated service merchandising case, back bar service merchandisers, 3,000 pounds of chocolate and compound, truffle centers, and miscellaneous appliances and packaging to enable startup. It does not include the cooling and enrobing tunnels contained in the Platinum model. The approximate cost is $75-$80,000.

Silver

The silver program is the best choice for entry-level operators who want volume production at a lower cost. Many operators can start at this level and upgrade later. It involves most of the pieces in the Gold program, but on a scaled back basis. The equipment includes an automatic tempering machine and dosing head, 80" work table, chocolate warming unit, refrigerated display case, dipping cart, assorted small appliances and packaging, and 2,000 pounds of chocolate and compound, as well as a variety ganache-style centers and colored cocoa butters. Approximate cost is in the $65,000 range.

Bronze

The bronze version of ChocoFresh is geared towards those who cannot move into full scale production. It utilizes a dipping cart, which holds tabletop tempering units. The dipping cart - custom designed by ChocoFresh - is a rolling unit that can be used to create "chocolate theatre" and a variety of chocolate confections such as dipped strawberries, biscotti, salty snacks and similar items. Due to the customized nature of this program, its cost is not quoted.

For more information about the program and to see a list of all the components, you can visit the ChocoFresh website or contact them at:

ChocoFresh, Inc.
85 River Rock Drive, #202

Buffalo, New York 14207
p: 716.854.6050 f: 716.854.7363
E-mail: sales@chocofresh.com.

ChocoVision Tempering Machines Comparison

If you are looking for a chocolate tempering machine, you should consider buying one made by ChocoVision. ChocoVision makes four different models that are designed for use starting with the home hobbyist all the way up to a production facility. Below is a comparison of the tempering machines made by ChocoVision.

(Click on link for picture and price)

Revolation 1
Minimum Capacity: 4 oz.
Maximum Capacity: 1.5 Lbs.
Dimensions: 12.5"W x 10.5"D x 5.25"H
Weight: Approximately 7Lbs.
Electronics: 110 volts, 60 Hz

ChocoVision's newest tabletop temperer designed with the homemaker and hobbyist in mind. In just 2 keystrokes, the user will be able to create beautiful chocolate creations in the comfort of their own home! Whether having fun with the family on the holidays or adding a special touch to a dinner party, the Revolation 1 is easy to use and affordable!

Features: Fully automatic micro-processor using forced hot air; 1.5 lb. capacity; Melt and temper milk, dark & white chocolate in under 30 minutes

Includes: 1 year parts & labor warranty; Instruction manual; 1 mold; 1 dipping tool; 3 pack of scrapers; Cleaning brush


Revolation 2
Minimum Capacity: 4 oz.
Maximum Capacity: 1.5 Lbs.
Dimensions: 12.5"W x 10.5"D x 5.25"H
Weight: Approximately 7Lbs.
Electronics: 110 volts, 60 Hz

A space-efficient tabletop-tempering machine, with all the features for the professional chocolatier. Digital display presents temperature data in either Fahrenheit or Celsius. Melts, tempers, and holds up to 1.5 Lbs. of chocolate within 2/10ths of a degree, all in about thirty minutes.

Features: Bowl Pause; Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode); Overnight (standby) Mode

Includes: 1 year parts & labor warranty; Instruction manual; 1 mold; 1 dipping tool; 3 pack of scrapers; Cleaning brush


Revolation X3210
Minimum Capacity: 3 Lbs.
Maximum Capacity: 10 Lbs.
Dimensions: 18.25"W x 18.25"D x 7"H
Weight: Approximately 38 Lbs.
Electronics: 110 volts, 750 watts and 7amps.

The solution for production facilities--built with stainless steel construction and state-of-the-art design and technology. Acclaimed microprocessor control card ensures tempering and holding chocolate to within 2/10th of a degree. A deceptively space-efficient machine, the Revolation X 3210 can melt and temper a minimum of three, and a maximum of ten pounds of chocolate in about an hour, in so simple a manner that a novice can produce the same breathtaking results as a seasoned chocolatier.

Features: Digital Display (readout); Bowl Pause; Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode); Overnight (standby) Mode

Includes: One Year Warranty; Bowl; Baffle; 3 pack of scrapers; Baffle cleaning brush; Set of knobs; lid and cover


Revolation Delta
Minimum Capacity: 3lbs.
Maximum Capacity: 10 lbs.
Dimensions: 18.25"W x 18.25"D x 7"H
Weight: Apr. 38 lbs
Electronics: 110 volts, 750 watts and 7amps

The state-of-the-art chocolate tempering machine, melting and tempering 3 to 10 pounds of pure chocolate in approximately 1 hour. It maintains perfect temper conditions for hours and hours, and like all of ChocoVision's machinery, is equipped with a removable, dishwasher safe bowl, baffle and scraper. The Rev Delta is ideal for chocolate makers, whether in their home kitchen or a sophisticated laboratory environment.

Features: Extended Tempering Mode; Stores up to 29 Chocolate Recipes; Easy-to-Read 20x4 Character Display; Manual Mode for Compound Conditioning; Adjustable Heat Control; Overnight Mode; Sleek Stainless Steel Design; Fully Automatic Microcontroller Using Forced Air; 10lb Capacity

Includes: One Year Warranty; Bowl; Baffle; 3 pack of scrapers; Baffle cleaning brush; Set of knobs; lid and cover


All of the ChocoVision chocolate tempering machines can be purchased with 220V certified electronics. One and three year extended warranties are also available.