gap
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Help!
Sept 22, 2017 21:00:26 GMT -5
Post by gap on Sept 22, 2017 21:00:26 GMT -5
It sounds like the moulds are not filled as much as they could be
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gap
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Post by gap on Sept 5, 2017 1:22:12 GMT -5
I wouldn't chill the moulds before filling. Best to fill moulds and then chill.
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gap
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Post by gap on Sept 4, 2017 21:53:36 GMT -5
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gap
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Post by gap on Sept 4, 2017 21:51:28 GMT -5
Yep, I'd agree you'll struggle to set chocolate at 26C - it takes too long. If I have to do something in that scenario, I can "force" it to work by tempering in front of aircon, mould quickly and set the bars in the fridge (I leave them for ~30 mins). But it's not ideal and your results may vary depending on your technique and how you work.
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gap
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Post by gap on Aug 31, 2017 1:45:30 GMT -5
I'd second that. There is a ton of info on this site - I've read all the historical posts and it's amazing what comes up about chocolate making that is unrelated to the initial post but still incredibly interesting.
Are you only interested in bean to bar? Or are you also looking for books about what you can do with the chocolate once it has been made (eg., confections, ice cream, pastries etc)
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gap
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Post by gap on Aug 16, 2017 23:03:32 GMT -5
Because I don't want the coffee beans in the finished chocolate. Just the coffee flavour.
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gap
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Post by gap on Aug 12, 2017 15:45:44 GMT -5
By way of a quick response but I think this should cover it: - Chocolate doesn't HAVE to be couverture to temper it - it needs a minimum amount of cocoa butter to temper which will generally be available if using a couverture chocolate - As you said, cocoa beans are approximately 50% cocoa butter (think fat) and 50% cocoa powder (like what you buy in a store) - So a 70% cocoa content chocolate made with cocoa beans and sugar only is approximately 70% cocoa beans and 30% sugar, or 35% cocoa butter, 35% cocoa powder and 30% sugar - Different countries define couverture differently (it is a legal definition) but 32+% cocoa butter (ccb) is commonly used, so by that definition the chocolate above is a couverture because it has 35% ccb - So if I made a 60% chocolate and using the same calculation method, it would be 60% beans and 40% sugar or 30% ccb, 30% cocoa powder and 40% sugar - Technically the 60% wouldn't be a couverture - BUT, the ccb % can be increased by adding pure ccb and the cocoa content % of a chocolate = cocoa beans % + added ccb % - So, I could make a 60% chocolate with 50% beans, 10% ccb and 40% sugar which = 35% ccb (25% from beans + 10% added ccb), 25% cocoa powder and 40% sugar - Now my 60% chocolate is a couverture
In terms of store bought chocolate, I don't know what their recipes are so I can't comment on what they have done. But generally speaking, ccb is the most expensive component of a chocolate bar, so there is an economic incentive to reduce its content in a bar. There is a minimum amount required for a bar to still be legally called chocolate (again, differs by country). Often cocoa powder can be added to a bar to boost its cocoa content without adding ccb. Some supermarket chocolate may be couverture if it is higher percentage chocolate.
In terms of adding ccb to store bought chocolate - you could technically do it, but you will alter the flavour profile of the chocolate you bought (and you may not like the result). Why not just buy couverture? Callebaut is a readily available brand that is commonly used and fairly economical.
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gap
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Post by gap on Mar 22, 2017 16:48:37 GMT -5
I have no experience roasting coffee and cacao in the same roaster. Would you be using the same roaster for both beans? If so, could the roaster impart a coffee smell/flavour on the cacao beans? I have no idea, I'm just asking because I know chocolate itself can pick up flavours.
Also, it is possible to add nibs directly to a Santha. Obviously your technique of pre-grinding before the Santha will save wear and tear on the Santha machine. The Champion Juicer is messy for pre-grinding and results in some loss of product (I haven't used a peanut grinder but assume it would to). A pastry kitchen/industrial Robot Coupe is a very good option for pre-grinding (although they are more expensive).
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gap
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Post by gap on Mar 20, 2017 23:44:50 GMT -5
My understanding is that is a melting unit, not a tempering unit. Ie., it melts chocolate, it doesn't temper chocolate.
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gap
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Post by gap on Mar 10, 2017 22:40:30 GMT -5
I've ordered CA beans and had them delivered to Australia. No charges other than what the website said. I didn't pay anything to clear them into Australia or have any customs issues (although the occasional box would be opened and inspected and sealed again with customs tape). Delivery was about 2 weeks.
Not sure about the UK/Europe though
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gap
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Post by gap on Jan 30, 2017 3:47:04 GMT -5
Hi Marco,
this is answered in a few other spots on this forum. It is a function of the moulds you are using. The chocolate will not bend if you use a polycarbonate mould as they are thicker and more rigid. There's not a lot you can do with the thin moulds you have to stop the mould bending as the chocolate sets.
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gap
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Post by gap on Jan 14, 2017 18:41:13 GMT -5
Put the mould on a scale before ladling?
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gap
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Post by gap on Nov 24, 2016 17:53:38 GMT -5
I heat with a heat gun (or hair dryer) until it just thins out - stirring while doing it. You need to be careful not to overheat it (you will lose temper) but heat it enough to thin it out. It takes a few goes to get a feel for it.
Sorry I can't be more scientific, it's just something you learn to do constantly without thinking about it if you're working with chocolate all day
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gap
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Post by gap on Nov 20, 2016 4:14:08 GMT -5
Not that I know of but I haven't looked into it
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gap
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Post by gap on Nov 17, 2016 15:32:15 GMT -5
From memory, the epoxies on the machines shouldn't go above 65C. With dark chocolate, 65C should be OK for refining.
If you wanted to cool it down, you could try adding some additional ccb or lecithin. That could make the chocolate more fluid and stop the motor working too hard (generating additional heat). Or a fan to blow away the heat.
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