Guy forgot to wipe the top screw handle clean before putting the lid on! You can see the grains of sugar fall right into the batch when he tilts the machine to empty. Amateur! 😉
Hello . Nice work. I want to ask what is the difference between ball milling machine and stone milling machine. And what are the effects on the quality of chocolate and its flavor in each case.
The Premier Tilting Refiner is P28,500. We only distribute this in the Philippines. For international customers, you may refer to www.melangers.com based in the US
Please contact us for quotations. We don't post our price list online. Also, please note that we only distribute equipment within the Philippines. Thank you.
It's up to you to decide the ratio/amount of chocolate versus the nut (in terms of grams). We can't specify how many times; but the time it took to make these total 4 hours including the glazing. Thank you.
This was fascinating to watch. So that is how you make individually coated almonds. I wondered how the almonds got coated. Very clever! Fun to watch. Another mystery solved. Also what was interesting is the glazing of the chocolates. I never knew chocolates had glazing. So here is some info I looked up on it, for safety. This company uses CAPOL 425 and CAPOL 254 which are glazing compounds you can buy. Godel chocolates are made in the Philippines from cacao beans to the finished bar. What are the ingredients in CAPOL 425? (Trademarked brand name) Capol 425 M IPA is a dark amber colored liquid isopropanol-based solution of shellac, vegetable oil, and water, used to glaze chocolate coated centers. Isopropanol or Isopropyl (Rubbing) Alcohol. This is used as a solvent but evaporates in the making so you may only consume trace amounts which are safe. This alcohol is not safe to drink like other alcohols. Actually, all alcohols are bad. The main ingredient for the glaze is food grade Shellac which is safe. One should not confuse between the shellac used in pharmaceutical and dental manufacturing, and hardware store's varnish like products. Shellac is obtained from a resin secreted by the female lac beetle. It is mainly used in food as a glazing agent, to enhance glossy appearance and to create a non-stick, moisture barrier. Some other glazing ingredients include beeswax, carnauba wax, lecithin. All these are edible. Lecithin is actually a brain food and helps you lose weight. It liquifies fat and keeps it liquid not solid, so often used in ice creams, candies, and food products. You can take Lecithin as a supplement, it helps with weight loss, arterial plaque, cholesterol, and good for dogs and cats too. In cats, it removes hairballs by shrinking them. Lecithin is very good for your brain too. Most of these glazes are for creating a glossy finish, and preventing moisture from making the candy sticky. This is the first time I heard about chocolate glaze and saw how it was used, so decided to research it, and passing on my findings for all you folks. In the video, they used both Capol 425 and 254, two different glazes. You can buy a variety of Capol or other brand glazes but know that they are specific to what you are making, so be informed before you buy. Also know what you put in your food. Very grateful to Godel Chocolates for sharing this video and answering questions. It cleared up mysteries I had in my head as a child. Now, I'm off to buy some Godel Chocolates! Many thanks!
Hello Godel chocolate . Helo sir Ma'am. Asking your contact details and where we can see your products available here in Philippines..thanks and Godbess
Hi. You may visit this page to know where we're available: godelchocolate.com/where-to-buy/ Please note that these bonbons are on limited release; but for Christmas, this flavor is included in our seasonal Box of Bonbons. Thank you.
It was produced in an air conditioned room. The panning machine helps to slowly coat the almonds. Glazing and sealing completes the process of coating. Real chocolate won’t melt as long as it’s stored in 18-20C temp.
Can I eat the chocolate even after the almond inside it gets stale? I mean what if I keep the almond chocolate for around 1.5 years in the fridge , should i eat those? Please let me know. Thanks . Also please let me know, can I reuse the almond chocolate if the almond goes stale? Actually i have 5 kgs of almond chocolate and i feel like almond are stale but the chocolate is fine and it tastes good but almond smells bad . Can I blend the chocolates in a blended and reuse those?
