Discussions

Gerhard Petzl

Cocoa butter crystals library


Dear all, I am doing a lot of visual researches with chocolate and cocoa butter bloom. Is there actually a library available anywhere in the...
@Gerhard Petzl started 4 years ago - replies: 0
jwalter

Adjusting the process for flavors


I created my first batch using 70% cacao, 28% sugar, 1.5 Vanilla & .5 Lecithin The result is good for my first attempt, however tit builds up...
@jwalter started 6 years ago - replies: 8
holycacao

Melangeur vs modernity


I was wondering what people's opinions were regarding artisan chocolates being refined and conched with stone wheel mills- melanguer, edge runner,...
@holycacao started 12 years ago - replies: 4
Ramon Recalde

The perfect paring: Chocolate with _____?


As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and flavor...
@Ramon Recalde started 8 years ago - replies: 4
Patricia Chapman

Chocolate with inclusions problem


I am tempering my chocolate with small amounts of Maldon or other sea salts. However, once moulded, they are losing stability over 24 to 48 hours...
@Patricia Chapman started 7 years ago - replies: 0
charley wheelock

aging chocolate in temper


Hi, I am thinking of a crazy gravity flow chocolate factory that wastes as little energy as possible and one step I always hate is when I move my...
@charley wheelock started 9 years ago - replies: 1
Aylen Lyra Doucette

Grinding raw cacao with low heat


Anyone know if a machine that can grind raw chocolate rally fine without overheating it....??
@Aylen Lyra Doucette started 9 years ago - replies: 5
Tim Williams

Smoky Taint


All, My last two batches have a "bacony smokiness" flavor taint, almost like liquid smoke, that is evident after coming out of the melangeur. I...
@Tim Williams started 7 years ago - replies: 5
 / 4