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Post by lyndon on Oct 23, 2014 15:44:19 GMT -5
Make them dairy free?
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Post by lyndon on Oct 22, 2014 10:05:53 GMT -5
So can I go ahead and presume "If it doesn't smell pleasant, it's not right"? Hopefully I can return the stuff, if not, I have a lot of massage bars to sell
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Post by lyndon on Oct 21, 2014 12:27:03 GMT -5
It does seem to have fruity undertones if you keep taking the smell in, but yeah the immediate smell that greets you is not pleasant. I don't want to be over reacting though due to inexperience, maybe it's a normal smell, no hints of cocoa though.
I got it from a UK supplier.
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Post by lyndon on Oct 21, 2014 7:31:30 GMT -5
I checked the forums and couldn't see a relevant post. This morning I got a delivery of some new cocoa butter, I went with a non-deodorised organic one, and quite frankly it smells pretty darn funky, not in a good way. Any other butter I've had in the past has smelled like sweetly like cocoa, this smells more like sawdust mixed with cats urine (although perhaps I am exaggerating a bit).
Can it be normal for some cocoa butters simply not to smell very nice, and presumably it simply goes away when you are working with it? I've only ever ordered from a small number of places so I am not too experienced in the variety available.
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Post by lyndon on Oct 20, 2014 15:19:49 GMT -5
Ah I see, I would have to pour all of mine into a jug at once, since I just have the Chocovision Rev 5 machine, I don't think there is a way to start/stop it so I can remove the bowl to pour some into a jug and then return it to keep mixing/warm. Dipping a jug in would be messy
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Post by lyndon on Oct 19, 2014 8:04:15 GMT -5
I was worried that once you take the chocolate out of the tempering machine it would start to cool too fast Brad if I just had it in a jug. Obviously not, judging by your experience
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Post by lyndon on Oct 4, 2014 4:22:38 GMT -5
eBay often has the cheapest stuff, if that's your main goal.
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Post by lyndon on Sept 22, 2014 3:57:02 GMT -5
There is actually a fairly successful company who markets their "raw, natural chocolate" process as a unique selling point. They hand grind the nibs and sugar using lava stones, and sell the gritty untempered chocolate blocks as something unique and interesting.
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Post by lyndon on Sept 20, 2014 6:32:55 GMT -5
Compound chocolate is softer, it's made with cocoa powder and "vegetable oils" which can be all sorts, but often palm oil.
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Post by lyndon on Sept 20, 2014 5:56:01 GMT -5
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Post by lyndon on Sept 20, 2014 4:59:15 GMT -5
Can anyone confirm if this is correct? I though the temperature differences were because of the fats added through the addition of milk.
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Post by lyndon on Sept 14, 2014 2:34:03 GMT -5
Well I know you can find the Premier Grinder on Amazon.co.uk, but depends on where you live I guess.
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Post by lyndon on Sept 10, 2014 16:37:39 GMT -5
Finally got around to repairing this The O ring size required: 40mm x 3mm And just since I could find no labelled food grade glue for sale, I used basic epoxy resin on the granite base to secure the parts after scraping off the old resin. Some leaked out around the edges and I can't find any reliable information about if it's food safe or not, so I may have to add a little coat of food grade sealant around the top if required.
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Post by lyndon on Sept 10, 2014 3:18:27 GMT -5
I've seen 200cc syringes, but they are for extracting oil from cars, I presume they would not be rated food safe and so probably not a good idea to use. I tried building a pump for the chocolate but I gave up I suppose the next option would be to copy one of those pulley systems you can buy for the chocovision models, they cost about £600, it lifts chocolate out of the bowl and scrapes it off into a chute.
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Post by lyndon on Sept 9, 2014 13:29:30 GMT -5
Finding a really big syringe is the tricky part but you get the smoothest layer if you submerge the tip when you are filling the moulds. I have not tried using a ladle yet, but I always do it on scales, with my vibrating table on top of the scales and the mould obviously on the top of that.
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