Hi all i know that this seems very basic but i would like to know what peoples views are about temperature, i have read a lot and i keep getting different temps.
1 when first starting in the tempering cycle is it safe to go about 45oC ?
2 what is the best room temp for making chocolate in ?
3 what is the best storage temp for a finished solid chocolate or filled chocolate ?
look forward to hearing from you
Hi there,
i don't know if my way of work is 100% to the books, my working temperatures are more or less those:
-room temperature between 20/22C (constant), Humidity not superior of 60%.
-depending on the chocolate quality (dark) i bring the temperature between 45 and 48C (50C is already dangerous zone),
milk choc. or white choc should not go over 43/45C (burning of the milk solids)
-i store my chocolate in a room at about 16/18C and a air humidity of 55/60%
I hope is a little help.
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
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
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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.
