I’m not interested in making chocolate but after watching your videos I’ll probably try it…😂 but as a hobby first. 😂 I’ve been wondering how to fit different molds to a tempering machine. didn’t know that you can change the part and still use it for other type of molds. 😂 thank you for all your videos! I’ve been watching your old videos to new ones. 🙈
Dipping your toes in the water (or chocolate) as a hobby first is the best way to find out if you love it enough to continue! But there's no way forcing anyone to make it a business. Often making chocolate simply for the love of it is all you need. Hopefully you have enjoyed yourself as you've watched through the old to new episodes? Thanks for watching!
Hello. thank you for a super video. How often do you clean the mold. Do you clean after each bar comes out. what do you use to clean, what is the water temperature. Thank you so much
We had the strangest thing happen with our last batch, nothing was changed in our process, but when the bars had set and were removed from the molds they had become... bubbly? flakey? they crumble when you bite into them, then melt in your mouth, taste and feel like our usual chocolate. Although they leave your mouth feeling dry...
The Turkish company mentioned in the video is MFS Chocolate Molds. You can be sure that the language barrier you mentioned is no longer there. You can easily reach MFS Chocolate Molds at any time. As MFS Export Team, we will always be here to fulfill your requests.
Great video - Molds are cost-prohibitive for me. I am going to try to produce my own with vacuum forming acrylic or polycarbonate usings bucks made with a CNC. You are so close to automating - why not go the extra step and avoid manual loading and unloading of molds? I saw a chocolate shop in UA-cam that made their own molds using a commercially built thermal vacuum former.
My chocolates do not come out easily from polycarbonate moulds. A lot of hard tapping required to make them out.. Is there a trick to solve this problem?
Hey there. Starting to lose my patience. After packaging my chocolate I noticed it completely melted. Is soy lecithin or carnuba needed to prevent that?
Dylan - you are an absolute legend! Thank you so much for all of your videos :) Just commenting on this one cause I came to see the name of the Turkish co, as my girlfriend, who is Turkish, and I are trying to start a chocolate company, and your videos are incredibly helpful and inspiring! Thank you thank you thank you
Hello I just found your channel. Very informative this video thank you. I was wondering if you could help me. I’m having such problems with white swirls and bloom. I just purchased a separate fridge for just chocolate so I’m not sure what temp the fridge should be at. Right now I have it at 16degrees. Is that correct temps for setting chocolate bars and bonbons Question if you wouldn’t mind helping me with any inputs you can offer will be greatly appreciate by me and help me out so much. Anything you suggest here I will immediately try out and see if it helps me understand what I’m doing more :) My question: could you please let me know the steps you take from filling a chocolate bar. So you just grabbed a mold and it’s at that warm temperature and you poured the chocolate into it. Now you vibrate and tap, now what? Do you rest at room temperature (if so how long) do you put Acetate sheet on the wet chocolate? Or leave chocolate open with nothing on top? Do you put it in the fridge (if so how long) when you take out of fridge: what then? do you just demold and let rest at room temp (if so how long) or do you package cold chocolate bars in foil right away? So yeah I’m really struggling with the bloom and what’s my final steps after I’ve got my tempered chocolate into molds. My chocolate always has no snap and half the time it melts in hands rapidly so I’m just waiting on my next shipment of chocolate to hopefully finally get tempering correctly. But I don’t know. I was hope to only use around $100 of chocolate making errors but I’m well into few hundreds now and another $650 on the way and I really hope I can stop waiting so much money and learn properly. ANY help would be very helpful to me. Thank you so much.
I am new to finding your Chanel, first video. I’m subscribed now and if you have more, (fingers crossed you have lots more videos) I’ll be binge watching your videos as my shipment is on route to me arriving next week. Thank you so much for your awesome informative video
why would they need to? i mean, i'm sure they probably get washed on a schedule or if dropped, but washing between every single bar seems excessive to me.
Where did you get the mold at? he left a lot of information out like where can I order custom molds see now I have to do a Google search and outdo you 100 times more
i live in Turkey and can t find even a classic choclate mold :S searching on the internet very pricey.. can u tell me the name of mold fabric in Turkey pls =)
If your goal is to share helpful advice to beginners and new start ups, you are doing a great job! Thank you for your body of work!
I’m not interested in making chocolate but after watching your videos I’ll probably try it…😂 but as a hobby first. 😂 I’ve been wondering how to fit different molds to a tempering machine. didn’t know that you can change the part and still use it for other type of molds. 😂
thank you for all your videos! I’ve been watching your old videos to new ones. 🙈
Dipping your toes in the water (or chocolate) as a hobby first is the best way to find out if you love it enough to continue! But there's no way forcing anyone to make it a business. Often making chocolate simply for the love of it is all you need. Hopefully you have enjoyed yourself as you've watched through the old to new episodes? Thanks for watching!
I'm at the point where I need to automate, and this episode is teaching me so much. Thank you.
Are you in the US ?
I am in the U.S. Where are you located?
Good luck
Love everything you have to provide. Golden information. Can't wait to get started on my chocolate journey.
Hello. thank you for a super video. How often do you clean the mold. Do you clean after each bar comes out. what do you use to clean, what is the water temperature. Thank you so much
Wow, excellent and SO informative!
Glad it was helpful!
Thanks very much for always teaching
Very useful videos can you explain about refrigeration on chocolates without sugar blooms on chocolates
Watching from Philippines ❤
Thanks for posting this....the perfect answer....
Thanks for all this great videos!
thanks for watching
Thank you so much! Great video! How thick is the plastic for the molds?
We had the strangest thing happen with our last batch, nothing was changed in our process, but when the bars had set and were removed from the molds they had become... bubbly? flakey? they crumble when you bite into them, then melt in your mouth, taste and feel like our usual chocolate. Although they leave your mouth feeling dry...
It’s so cool seeing the process! Fascinating!
Appreciate your channel!!
Thanks, Dylan!
Great job, man! Congratulations from Brazil!
The Turkish company mentioned in the video is MFS Chocolate Molds. You can be sure that the language barrier you mentioned is no longer there.
You can easily reach MFS Chocolate Molds at any time.
As MFS Export Team, we will always be here to fulfill your requests.
Great video - Molds are cost-prohibitive for me. I am going to try to produce my own with vacuum forming acrylic or polycarbonate usings bucks made with a CNC. You are so close to automating - why not go the extra step and avoid manual loading and unloading of molds? I saw a chocolate shop in UA-cam that made their own molds using a commercially built thermal vacuum former.
My chocolates do not come out easily from polycarbonate moulds. A lot of hard tapping required to make them out.. Is there a trick to solve this problem?
We'll do our best to help. Do they go in the fridge for 20 minutes before removing? When they are removed, do they come out tempered?
How long are you agitating? Do you get holes sometimes??
What is the recommended temperature degree of a fridge for cooling the chocolate
Excellent design 👌👌👌👌
Good episode, thanks! I personally recommend the moulds from Cabrellon, a company from Italy. Very good.
Hey there. Starting to lose my patience. After packaging my chocolate I noticed it completely melted. Is soy lecithin or carnuba needed to prevent that?
Dylan - you are an absolute legend! Thank you so much for all of your videos :) Just commenting on this one cause I came to see the name of the Turkish co, as my girlfriend, who is Turkish, and I are trying to start a chocolate company, and your videos are incredibly helpful and inspiring! Thank you thank you thank you
How is your chocolate company coming along?
Thank you
Good Job!! I'll be a loyal follower of your channel.
Greetings from Dominican Republic.
Hi From Turkey!
Thanks for great content. I wonder what was the name of the Turkish company :)
MFS Molds :)
@@CraftChocolateTV just saw it thankss
awesome vid brother! keep em coming pls :)
May I ask link site for your supplier's molder? thanks
Have you ever thought about airbrushing designs into your mold or onto the bars?
interesting thought, we have not
Do you actually wash the molds in a dishwasher with hot water or do you just wipe them off with the microfiber cloth?
Hi quick question you using polycarbonate is this not toxic form the realease of BPA.
Hello I just found your channel. Very informative this video thank you. I was wondering if you could help me. I’m having such problems with white swirls and bloom. I just purchased a separate fridge for just chocolate so I’m not sure what temp the fridge should be at. Right now I have it at 16degrees. Is that correct temps for setting chocolate bars and bonbons
Question if you wouldn’t mind helping me with any inputs you can offer will be greatly appreciate by me and help me out so much. Anything you suggest here I will immediately try out and see if it helps me understand what I’m doing more :)
My question: could you please let me know the steps you take from filling a chocolate bar. So you just grabbed a mold and it’s at that warm temperature and you poured the chocolate into it. Now you vibrate and tap, now what? Do you rest at room temperature (if so how long) do you put Acetate sheet on the wet chocolate? Or leave chocolate open with nothing on top? Do you put it in the fridge (if so how long) when you take out of fridge: what then? do you just demold and let rest at room temp (if so how long) or do you package cold chocolate bars in foil right away? So yeah I’m really struggling with the bloom and what’s my final steps after I’ve got my tempered chocolate into molds. My chocolate always has no snap and half the time it melts in hands rapidly so I’m just waiting on my next shipment of chocolate to hopefully finally get tempering correctly. But I don’t know. I was hope to only use around $100 of chocolate making errors but I’m well into few hundreds now and another $650 on the way and I really hope I can stop waiting so much money and learn properly. ANY help would be very helpful to me. Thank you so much.
I am new to finding your Chanel, first video. I’m subscribed now and if you have more, (fingers crossed you have lots more videos) I’ll be binge watching your videos as my shipment is on route to me arriving next week. Thank you so much for your awesome informative video
Mould making company name plz???
How many times do you use the molds before washing them? I thought they washed them every time the bars were ready
why would they need to? i mean, i'm sure they probably get washed on a schedule or if dropped, but washing between every single bar seems excessive to me.
Where did you get the mold at? he left a lot of information out like where can I order custom molds see now I have to do a Google search and outdo you 100 times more
Who designed your molds
What is the name of that company in Turkey? Thank you
thanks Dylan, the name of the Turkish company would be good to know.
Welcome! They are called MFS Molds www.mfsmoulds.com/en-US/HomePage
i live in Turkey and can t find even a classic choclate mold :S searching on the internet very pricey.. can u tell me the name of mold fabric in Turkey pls =)
www.safranne.com/
interesting, i assumed the moulds were vacuum formed.
Where is available and how much price
I’ll refer you to this dude I bought mine from
Chubbcrack
He’s on Instagram
Where did you buy this mold
I got mine from this dude
Chubbcrack
i. need chocolate moulds
I dream to by all this molded I cant found in my country😥
This mate that got mine ships to any location
Chubbcrack
His on Instagram
Next time use google translate for language barriers and challenges.