Forum Activity for @mattworks

FDA Packaging Guidelines for Chocolate???

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi all,

I was wondering if anyone can help me out with information about FDA regulations on packaging a food product like chocolate. It can't be as simple as just nutritional info and a foil wrapper. I want to start selling my chocolate but also don't want to get fined or even sued. I've read through the FDA website but it seems so generalized.  Any information of refernces will be greatly appreciated! Thanks.

Matt

Academia de Cacao

Posted in: Travels & Adventures

Hi Clay, 

I sent the email to the hyperlink provided on the information page (Academiadecacao@ingemann.com.ni) but it bounced back. 

Please feel free to email my personal email (mattworks@mac.com) becasue when I tried sending you a private message I was unable to find you as a recpient. 

Thanks for your timely response. 

Best, 

 

Matt

 

Academia de Cacao

Posted in: Travels & Adventures

Does anyone know if this class is full? I tried emailing the email that Clay provided but it bounced back, please let me know if anyone has any further information. This trip looks amazing! 

What's your favorite Whole Milk Powder???

Posted in: Tasting Notes

Thanks Brad, do you know how it is processed(sprayed or roller)? I just placed a sample order from Vern Dale Products in Michigan, they specialize in the dry rolled technique.

Reason for the change is the dried milk I was getting from Dairy America in Fresno left an acidic aftertaste almost rancid. I'm guessing that it's because I didn't clarify that their dried whole milk was "low heat".

What's your favorite Whole Milk Powder???

Posted in: Tasting Notes

Hey everyone I'm looking to test out some new whole milk powders!

I was sourcing some from a farm in Fresno, CA but now I'm looking for some other recommendations...

Any suggestions on the tastiest???

Thaaaannksss

updated by @Matt4: 04/11/15 01:30:38PM

Help with flavored oils

Posted in: Chocolate Education

Hey Guys,

I have a question regarding flavored oils in chocolate.

Does anyone know the threshold of flavored oils in chocolate? Currently, I am using a vanilla extract in my chocolate but I'm not getting a strong enough vanilla flavor. The ratio I'm using is 1/2 table spoon per pound of chocolate. Can I just up my oil to a tablespoon per pound or will that compromise the chocolate?

Thanks!!!

updated by @Matt4: 04/09/15 05:50:16PM

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Posted in: Tech Help, Tips, Tricks, & Techniques

Your problem is that you aren't using seed chocolate. The Chocovision X3210 doesn't have the cooling ability you need when tempering without seed chocolate.

My solution which worked for me is tempering about a pound of chocolate by hand, and using that as seed chocolate. I bet that will solve you problem.

Need some advice on milk chocolate...

Posted in: Tasting Notes

I do believe that my room temp is the major issue here. But I also have a feeling I need to play with my temperatures a little bit more. For example leaving it at 118 for maybe 10-20 mins to make sure the maximum amount of type V crystals form? And then bringing up the temperature to 88 or 89 degrees.

I'll be making a batch in the next day or so, I'll keep everyone posted on my results.

Thanks again.

Need some advice on milk chocolate...

Posted in: Tasting Notes

Hey Larry,

Right now it goes to 118 for a few mins, then it cools to 90 degrees then the machine beeps till I take out the seed chocolate (usually its all melted) then drops again to 83.4 then goes up to 86.6 and says its ready.

Thanks for all your help I really appreciate it!! And I apologize if these questions are novice.

Need some advice on milk chocolate...

Posted in: Tasting Notes

Interesting...

Right now I am tempering using my Chocovision X3210 that I bought, I have been using about 8% seed chocolate and on temper 1 phase. I figured that it would temper it for me (I have set to 118.5 melting temp which was recommended on the cocoa butter bag I purchased from DeZaan).. Where could I be going wrong?

Need some advice on milk chocolate...

Posted in: Tasting Notes

Thanks Sebestian..

That leads to another question.. Before, when I was not calculating my percentage of fat in my chocolate, it would melt once I picked it up. Now was this a result of having a fat content greater than 35%?

Need some advice on milk chocolate...

Posted in: Tasting Notes

Hello All,

This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Los Angeles area and recently taken on the challenge of learning how to make great chocolate.

Currently I am reading, "The Science of Chocolate" by: Stephen T Beckett. And although it has been very informative and I have no complaints about it, its been difficult not to have someone to bounce off questions I have. So, with all that being said, I'll start to get into what I'm doing and where I'm running into difficulties.

I have a Spectra 11 melanger that I am using and my problem is I don't know how much cocoa butter I should have in my recipe? I have read that my total fat content should be in-between 25-35% but what does that mean with my cocoa butter. Right now my recipe is 25% butter, 19% cocoa mass, 19% milk powder (I'm using a combo of non-fat and whole milk to keep my fat content down), and 37% sugar.

Does anything stand out thats wrong with that? Is my butter content too high?

Thank you!

updated by @Matt4: 04/11/15 01:28:08PM