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Post by monstie on Aug 3, 2018 1:44:39 GMT -5
This is not the right place to post my tempering woes but since it is a Hazelnut threat, I thought it might be better than opening a new one. I am trying to make Dark Hazelnut Gianduja. The recipe is as follows: 20% Hazelnut 33% Nibs 13% Cocoa Butter 1% Silk 33% Sugar Since I temper with Silk, I lowered the temperature to 94F, added the silk and then lowered the temperature to 92F and held it there for 30 minutes or so. My chocolate bloomed horribly and I just wondered whether anyone has a tip on tempering Gianduja? Do I need to add more cocoa butter?
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Post by monstie on Aug 3, 2018 1:20:56 GMT -5
Hi Ben, Thank you very much for your quick response. I am using 1% Silk. Maybe I reduce that a little or I will turn the wine fridge up by a degree and see what happens. I shall report back.
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Post by monstie on Aug 3, 2018 1:19:16 GMT -5
Thank you everyone for your help! I have run 2 more batches with just cocoa butter and sugar and it is getting better!
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Post by monstie on Aug 1, 2018 3:39:56 GMT -5
Hi all, I have had a tempering issue that I haven't come across yet and just wondered whether anyone knows what happened? I was making 70% dark chocolate, filled the moulds with a syringe, put the mould onto a vibrating table and then into a wine fridge with a temperature of 10C (50F). I have had 2 issues. The first was that in the fridge cracks started to appear and rivets (I don't know what to call it). Below are a couple of pictures as it is hard to explain. The chocolate came away from the mould very well after it came out of the fridge. I melted and tempered it again and it turned out fine so really am not sure what happened. The second issue was (also after tempering a second time) that the chocolate came away from the mould in the fridge already and has a bend to it. It looks a little bit like a bridge but not nearly as pronounced. It just doesn't lie flat after unmoulding. Any idea what to do about that? Thank you for your help!
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Post by monstie on Jul 28, 2018 2:23:07 GMT -5
Hi Chip, I have actually read the whole thread but I am not sure it's the same problem. I have no chocolate running into the motor housing (for which I am very grateful as I would have no idea how to install a new motor or belt) and thought this might just have something to do with it being new.
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Post by monstie on Jul 27, 2018 14:04:13 GMT -5
Hi all, I have bought a new premier grinder and have attempted to make white chocolate. Before using it to make chocolate, I have run it with only sugar in it for 5-6 hours. The chocolate has come out so grey, I don't dare use it. I assume this is stone dust. Does anyone know how to get rid of it? Thank you for your help!
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Post by monstie on Jul 27, 2018 14:00:58 GMT -5
Thank you very much Ben! I like your self built cabinet!
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Post by monstie on Jul 22, 2018 14:08:44 GMT -5
Hi all,
I have read now quite a few times that warming your polycarbonate moulds will give you a really nice shine on your finished tempered chocolate. What temperature should they be warmed to? The same temperature as the tempered chocolate?
Thank you for your help!
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Post by monstie on Feb 14, 2018 10:15:50 GMT -5
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Post by monstie on Feb 13, 2018 14:45:15 GMT -5
Thank you both for getting back to me. I have spoken to my local council and will get an advisory session.
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Post by monstie on Feb 1, 2018 15:17:28 GMT -5
Dear all, I live in the UK, have been making my own chocolate for a couple of years and am an avid reader of the forum. I am now considering to start up a small bean to bar business (I know, another one... ) and am wondering how you started to set up production. I have read a few times now that a few of you have started up in your garage. I am just a bit confused on how this is possible unless you have water and electricity connected? I have electricity in my garage but no water so inspectors will probably not sign the space off. However, renting a part time kitchen space for chocolate is neigh impossible as it takes so long to produce. I am just wondering how you dealt with this challenge. Also, what kind of insurance did you take out? Did insurers have an issue with the machines potentially running over night when nobody is there to supervise? Is it okay to store the cocoa beans in the same space in which you make chocolate? Your help would be very much appreciated.
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Post by monstie on Jun 11, 2016 12:26:34 GMT -5
Hi all, In addition to grinding chocolate, I also make hazelnut butter in my Champion Juicer which works like a dream. The only issue is that I can't run it for very long as the motor gets hot very quickly. Has anyone come up with a clever diy contraption to keep the motor cool? Kind regards, Laura
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Post by monstie on Nov 17, 2014 15:38:06 GMT -5
My Premier is being delivered tomorrow and I am quite excited. I have ordered the following:
I unfortunately will not be able to post a comparison as I haven't worked with grinders before.
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Post by monstie on Nov 4, 2014 2:31:41 GMT -5
That was meant to be a friendly smiley.
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Post by monstie on Nov 4, 2014 2:31:01 GMT -5
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