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Post by Chip on Jun 16, 2018 8:56:50 GMT -5
Hi all, I'm new to this forum. So I just wanted to know whether or not I can post my recipes here. I want people around the world to try my amazingly tasty recipes. Nothing makes a chef more happy than a happy customer. I wanted to post my recipes around the forum so that any cook who wants to try something new could get help from my posts. Thanks Sure, chocolate recipes and recipes in general are welcomed.
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Post by Chip on Jun 13, 2018 19:19:26 GMT -5
can i get some feedback on this. the temper is fine. it looks like the cool down period after it is molded, maybe its not as cold as it is needed. this is 70% dark. is is being cooled down at around 14-12c. this doesnt happen with milk just this dark. any ideas After looking at the photos, the questions I have are: are you pouring it in the mold then scraping it? Or are you just pouring and immediately putting it in to chill? Those marks on the back of the chocolate look a lot like hardened pour marks to me.
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Post by Chip on Jun 8, 2018 12:40:09 GMT -5
This happens with both dark and milk.
I make a nice batch of chocolate. I temper it using the silk method. I pour off 5 or so molds, then with the leftover make peanut/almond/macadamia nut clusters.
The molds come out perfect. All the clusters bloom. And bloom. I just made clusters of peanuts, another with almonds, another with macadamia nuts. Same chocolate. All bloomed.
Peanuts are salted. Almonds and macadamia not salted.
Any hints? Thanks!!
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Post by Chip on Jun 6, 2018 5:15:32 GMT -5
. (Snip)You may be able to call it 'milk chocolate and vegetable fat coating', which doesn't sound particularly appetizing. Ok Ben you need to put a ⚠️ on your posts from now on. I was reading this while drinking my coffee and now am cleaning my monitor! 😜LOL
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Post by Chip on May 31, 2018 19:18:46 GMT -5
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Post by Chip on May 31, 2018 17:49:27 GMT -5
Ok, maybe a dumb question, but I really want to know: What is the difference between buying nibs from John, or someplace like Amazon? I know that John's nibs are excellent, but are they that much different from other sources?
Thanks.
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Post by Chip on May 31, 2018 12:27:34 GMT -5
Hi Ben & Chip. I've added a photo above to the first post. I poured it out having been conched and left it overnight. It looked perfect pouring out of the stone grinder I use to conch. Just came down this morning to this sight! Wondering if this can happen just due to humidity in the room. Seems to me (very much a beginner) that it's sugar forming on the surface. Like I said I haven't tempered it yet. Do you think it can be saved? What do you reckon it is? I was very careful to avoid any water getting in. Any guidance will be very gratefully received! To me, and remember I've not been at it all that long, it looks like a normal batch that has not been tempered. If you following the tempering techniques that Ben, Brad and John suggest (bowl tempering) and instructions can be found on this site, then you should get a good batch of chocolate if you do it correctly. I don't think anyone can expect to take a batch of chocolate straight from melange to bowl, let it sit, and have it look good. To me it looks kinda' normal for untempered chocolate that needs to be tempered.
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Post by Chip on May 31, 2018 7:31:46 GMT -5
Chocbloc, do you mean the sugar is forming these imperfections while still being conched? Or have you let it solidify and then these appear?
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Post by Chip on May 24, 2018 9:53:07 GMT -5
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Post by Chip on May 15, 2018 8:43:35 GMT -5
I received a replacement wheel last week, and hopefully will have time to do a couple of hours with oil/sugar tomorrow and then do a batch of chocolate to ensure everything is sorted. Great! Happy chocolatiering!
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Post by Chip on May 14, 2018 19:24:09 GMT -5
Does anyone know where I can get a polycarbonate mold to make "kisses" ie: Hershey kisses? Thanks.
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Post by Chip on May 13, 2018 19:15:24 GMT -5
Hi Thanks for this yes I think I felt sick with my batch of chocolate made with raw cacao. I also have a packet of raw cacao nibs. If I heat it pass certain degrees for a number of minutes it becomes safe right? What do you mean by "raw?" They haven't been fermented? They haven't been roasted? Thanks.
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Post by Chip on May 10, 2018 12:05:47 GMT -5
Indi tells me Diamond should be shipping me a replacement, maybe next time I will do just that. subrosa, any word yet?
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Post by Chip on May 4, 2018 10:26:51 GMT -5
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Post by Chip on May 4, 2018 10:25:32 GMT -5
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