Hello,
I am encountering a problem with my milk chocolate blooming. My dark is not having any problems. Is there a temperature difference that my room needs to be at for the milk?
Thank you!
updated by @diane-harrison: 04/13/15 18:28:52
Blooming Milk Chocolate vs Dark Chocolate
updated by @diane-harrison: 04/13/15 18:28:52
How did you temper them? Each most likely has its own tempering profile: "...milk fat delays the onset of crystallisation, lowers the melting point of cocoa butter and that chocolate containing milk fat requires lower temperatures and longer times for tempering." source
We are using a Selmi Futura tempering machine. We temper between 84.2 and 86 degrees fahrenheit. Our room temp is about 64 degrees and our cooler is at 58 degrees.
Tags
Member Marketplace
Activity
@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 7 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.