crackedcitrine

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crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Posted a response to "best surface for tempering chocolate"
"In my super small scale bean-to-bar tempering, I like using a large pyrex glass bowl and silicone spatula to do my equivalent of "tabling."  I put..."
crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Posted a response to "Problem cooling and or tempering"
"The only hint I've found is to use very rigid molds, like the polycarbonate molds that are difficult/expensive to get custom made.  For the vacuum..."
crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Posted a response to "Problem cooling and or tempering"
"Those look like release/separation marks, not tempering issues. From my very limited experience, they tend to pop up on larger bars made from..."
crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
"I'll definitely give the milk fat a try as a learning experience and to keep all my options open - thanks for the suggestion. But I'm still hoping..."
crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
"Thanks for the tip gap, but is that advice geared more toward a milk chocolate rather than a dark chocolate? A quick search says ghee has 0.5 -..."
crackedcitrine
 
@crackedcitrine • 7 years ago • comments: 0
Created a new forum topic:
How to make chocolate "softer"