Help!! Is my thermometer wrong?

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

Thanks Debra, will do

Help!! Is my thermometer wrong?

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

Thanks, sorry I am only replying now as I have been struggling with this. I find the water method difficult, but I suppose I should try it again. Thought I will just let you know that I have read your answer even though I did not reply immediately, things are hectic with me having a hard time with the tempering. I thought I had it and today things started going all wrong again.

Help!! Is my thermometer wrong?

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

I cannot shout HELP!! loud enough. Can my thermometer be wrong? I am waiting for a infra red one, but until I have to use what I have.

I am tempering Valrhona. Whilst seeding I try to let the temperature go down to 28C, but I cannot do it as the thermometer says it is still 31C, but the seed does not want to melt any more and the chocolate is very thick and starting to clump on the sides. What am I doing wrong or is it the thermometer? I have to say the weather is not ideal as it is raining, so humidity is a problem. I try and keep the temperature at 20C, but as it is the same room I have to melt the chocolate with a bain marie causing moisture.

Another question, can the humidity give me trouble with my ganache? It is way to soft even though I follow the recipes to the letter as I have been doing all the time with no problem.

Any help will be appreciated.

updated by @Magrietha Hendrika du Plessis: 04/21/15 05:20:23

How many per hour

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

Hi, thanks everyone. No the truffles will be smaller, it is the other centers that will be thank big. What I am talking about is something we call "Fudge Balls" and they will be either 15g or 30g with a target market as children at school tuck shops, they want something huge and sickening sweet! For them we are also using a cheaper kind of coating and we do not attach our name to it to prevent harming our brand. Our truffles are smaller and I am glad to see that about 12g is right, they will be dipped in Valrhona. Thanks again for all your help. This forum is proving to be a life saver.

How many per hour

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

Thanks, Susan. I needed to know that in order to work out the cost of labour. I am very slow by nature and I know I cannot take my speed as a norm and that is why I needed to know what I can reasonable expect from someone. I really appreciate you taking the time to answer me.

How many per hour

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

Sorry to be impatient, but does anyone have an answer for me here?

How many per hour

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

I think I have too many questions, but will you please help me AGAIN. I need to know how many "balls," whether it is truffles or fudge balls, can reasonable expected from one person to roll and dip in 1 hour? I'm finding that it does not take me any longer to roll a bigger ball than a smaller so I think on average a 30g ball should not really take longer than a 15g ball. Is my argument correct here or not?

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 06/03/15 09:06:58

chocolate fountain

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

Sorry I just want to ad to this question. If I use a blend of two Valrhona chocolates, the Equatoriale Noire as well as the Equatoriale Lactee that both have 37% fat, will it work in a Sephra fountian? Another possibility is another 50/50 mix of Guanaja and Guanaja lactee. Will it work, they have 42% and 41& fat in them.

chocolate fountain

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

I have just asked a question, but forgot about this one. When I read another post (Sephra chocolate) it reminded me. Can I use any chocolate for a chocolate fountain? We want to have the taste of all our other chocolates which are going to be Valrhona. Will it work? The idea is to draw people to our stall with the fountain where they can dip something of their choice in the chocolate. Using it in the fountain it will obviously not be tempered. I hope we have not wasted a lot of effort on this one needlessly!
updated by @Magrietha Hendrika du Plessis: 04/26/15 15:38:45

Tempering for dipping

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

Hi Clay, I have a very primitive setup here. I heat the chocolate in an improvised bain marie and temper it by hand with the seed method.

The market is outdoors in the morning and in the evening. No way to control the temperature. If the weather forecast can be trusted the morning temperature should be around 20C and it also looks as if humidity at about 37%. The evening is going to present a problem as the temperature is sure to drop to about 12C.

So, my chocolate is sure to go a little out of temper as the day goes. Hopefully the truffles will be consumed quickly, but I am scared it will not set soon enough.

The other night I tried to temper Valrohna for the first time, previously I have used Callebaut, and I had a serious problem. The chocolate was ice cold yet it would not set, it would have been ideal to serve as it is as a colc chocolate drink, serious! So, advice please.

Tempering for dipping

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

Hi everyone, Please some help! I have solved some of the above already, but I am still worried about the dipping of the chocolate at the market. How do I keep chocolate tempered under such circumstances? To be honest I have trouble keeping it in temper in the kitchen! What am I doing wrong? When I start working with it it is fine, but after a very short while it is out of temper.

Tempering for dipping

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

Me again, I have actually a few related questions. OK, first, if I am going to offer clients at a stall freshly dipped truffles rolled in whatever they want. Must that chocolate be perfectly tempered? I think, if not, it will not set fast enough even though we are not worried about shine as it is going to be rolled in something as well, but it still needs to set in a reasonable time. The idea for this is to try and find out what is popular for a future line we want to offer, so it is a little research as well as an effort to get some cash flow!

How do I keep sufficient chocolate hot and tempered (if I can get it in temper to start with as I am not good with it yet!) under the difficult conditions of a stall at a food market? We want to do that market as our target market goes there for entertainment.

Most important! I am so new at tempering I do not know what properly tempered chocolate looks like. I do it religiously according to the temperatures, sometimes it is not so bad and then, like last night, I end up with a fluid mass of chocolate that was only properly set this morning. My family thinks the truffles are divine, and they are difficult to please, but I cannot offer them to customers!

So, I hope you guys understand my questions as I am not very good at explaining myself.

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 05/15/15 02:40:54

Good Quality Cocoa for chocolate fudge centers

Posted in: Classifieds F/S or Wanted

Thanks Antonino, I have sent you an email.

Good Quality Cocoa for chocolate fudge centers

Posted in: Classifieds F/S or Wanted

Hi, can anyone tell me where I can buy really good quality cocoa in South Africa? I feel as if I am on a different planet and I do not even know what a good quality cocoa would be. I want to use it to make a soft fudge centers. I find that using chocolate with my recipe makes the centers hard and I think that if I replace some of my flour with cocoa I will get a softer center.

It may also be possible that some of you have a better idea for making a soft chocolate fudge center. I have a client that wants it, but I am not too sure how to go about it

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 06/29/23 16:49:02

Wastage

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

Thanks Gap, I will simply have to learn how to be less messy and better organized with my utensils. I have to be honest, I did not even think about melting it off of the utensils back into the other chocolate.

Wastage

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

Sorry, me again. I was wondering if there is a industry standard on wastage as far as the chocolate goes. I mean the whole tempering and dipping. How much chocolate is wasted that you cannot use again. I mean sticking to bowls and utensils and such.

Of course I need it to make my sums with the real chocolate that is more expensive than the coating I have been using. This is making the product a lot more expensive and I have to bring it to the attention of the client wanting it.

I will, of course, not say it as bluntly, the price will simply have to go up1

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 04/20/15 05:25:04

Mycryo Powder

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

Thanks for the encouragement Clay, I need it and I now know to fulfill my dream I will have to practice the skill of tempering. I know it is not going to be an easy road, but with you guys to help me I will make it.

Magriet

Mycryo Powder

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

Thanks George, it boils down to the fact that I simply have to master the technique of tempering.

Mycryo Powder

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

Thanks Mark, you are confirming my "gut" feeling that it is not the best way to go. I have tried one batch with the seeding method as I have seen it on quite a few sites. I had some "beginners" luck and it actually cam out fine. A good crack, it did not come out of the mold too well, but that is because I got impatient.

I think I will go with this method for a while and see how it goes. Once we are really on our feet it will be time to think of at least a melting pot if not a tempering machine.

Sorry for asking basic questions, but I need a little hand holding here and there is no one else I can turn to. I know there are quite a few good chocolatiers in South Africa, but everyone is being very secretive.

Mycryo Powder

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

Hi, anyone PLEASE! I need to know what to do here.

Thanks

magriet

Mycryo Powder

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

As you all know by now I am a complete newby, I have only used coating up to now. I am moving on to the real thing. What I would like to know is. if I use mycryo powder for my tempering, can I try and re-temper after the inevitable problems when learning? I am aware I will not get it right for quite a few tries and cannot afford lots of chocolate. Should I rather try the seed method so that I can use the same chocolate over and over for practice?

I need to master this as fast as possible because there is not a lot of time until I need to be ready. I will be at it all of the next weeks (months, years?) so any advice will help. I have read all the post about tempering but I cannot find this one about the mycryo powder and re-using the chocolate to practice.

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 04/12/15 03:49:23

Barry Callebaut hard coatings

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

Thanks all of you. I puzzled it all out with your help. My centers were too cold. I heated them a little and then after dipping them I placed them in the fridge and they came out lovely and shining. Ohh yes and I did heat the coating up to 120f and then brought it down to about 95F before I started the dipping.

This was all on instructions from the client (using the coating) now it is not good enough as it tasted "horrible" so on to learning hoe to temper! Be sure you will soon get questions about that. I'm going to read all there is at the moment first. I have never covered the fudge balls with couverture before, but there is always a first. At least, if someone wants a cheaper product again I will know how to do it. quite a jump from normal fudge to chocolate covered fudge!

Barry Callebaut hard coatings

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

Yes thanks so much. I think it is the centers that are too cold and even maybe the coating that is not warm enough. I will look up to C and check it. They box does not say more than hydrogenated so I do not really know which it is.

Ok, so I have got a few things to try till tomorrow and we will see what the results are. I think you hit the nail with the temperatures. I'll have to get them right.

I appreciate your help, I feel as if I am on a different planet as I cannot find anyone here willing to help me. Either they cannot and the rest do not want to help.

I will report back once I have given attention to all the issues you mentioned.

Thanks

Magriet

Barry Callebaut hard coatings

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

O yes, I forgot to say it has the terrible hydrogenated fat in it!!

Barry Callebaut hard coatings

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

Thanks so much, The temperature where I am working is actually very low. At the moment it is about 10 degrees C. but when I started this morning it was about 6. As this is a little home industry I do not have too many resources, but I do not think the humidity is too high as it has not rained for a long time and it is now winter in South Africa where it is dry.

The center were actually very cold. Room temperature, feeling cold to the touch. So, to my mind far too cold, but then the people I bought it from said I must still put it in the freezer, which of course made it worse as I knew it would, but I did it simply to prove it.

I'm wondering if I should not make the centers a little warmer, maybe a few seconds in the oven?

After I have dipped them I once again leave them at room temperature. I do not have facilities for a warmer surroundings. I am beginning to wonder if I should not try and dip them again in the morning and should wait for it to become a little warmer.

One thing is for sure, I am not gong to have this batch ready in time as I will have to start all over. I do not even want to think about the cost.

Barry Callebaut hard coatings

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

Hi everyone, I have a major problem. For reasons of economy I have to use the Callebaut hard coating to dip my fudge balls in. The problem is that the balls does not shine at all. They are completely mat. I phoned the people I bought it from and they said I must put the fudge balls in the freezer before I dip them, but it made no difference.

Does anybody know anything that can help me? I need to have these things ready for tomorrow and it is already 13:33 South Africa!! So, please can anyone help?

updated by @Magrietha Hendrika du Plessis: 04/10/15 15:54:32

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

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

Thanks cheebs, you are probably right, and living in South Africa it should probably be even longer before it becomes a problem

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

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

Thaks cheebs, maybe I'll wait a little as I said to Richard. I am scared about the bulb issue.

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

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

Thanks Richard, I think I will start out with a warming kettle. I see you can get quite large ones for much less. Maybe I will stick to the old bain marie method for not.

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

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

Thanks Ruth. So, maybe it is not such a good idea. I will have to look at my finances once again.

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

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

Hi, I'm very new to this chocolate making (apart from a little "playing with it as a hobby) Can anyone tell me more about the ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity. Is it a good one, does it have an agitator or do you have to stir it yourself. Money is very tight and this price is closer to what I can afford as many others I have look at.

Thanks

Magriet

updated by @Magrietha Hendrika du Plessis: 04/11/15 03:42:50

Why is it so difficult to do? (some time ago a question from Joanna Miles)

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

Thanks, I think I am too scared to go high. I will try that.

Why is it so difficult to do? (some time ago a question from Joanna Miles)

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

O yes I have to add that Valrhona is still very scarce in South Africa and I do not have a lot of chocolate to use as seed if I keep on making a mess. I am not able to temper by any other method as I am still very new in the game. So, problem is, how do I learn to temper Valrhona without using too much chocolate!

Why is it so difficult to do? (some time ago a question from Joanna Miles)

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

Hi, I am really having trouble with tempering Valrhona. I am able to get a reasonable result with Callebaut, but this Valrhona gets me down. I melt with a bain marie and use the seed method for tempering. We are now only going to use Valrhona and for dipping I have to temper the Equatoriale Lactee and it is a nightmare. The other day my chocolate was ice cold and still fluid, you could drink it, and today it is rubbery. I am in big trouble here as we have a BIG market next Saturday and we have already marketed our chocolates as the best and now I have to perform on short notice as we had problems with stock and I could not practice before.

I can control the temperature of the room I work in at the moment as it is not yet too hot and if needs be I can use a heater to make it warmer. I try and keep it at about 20C. Humidity I cannot control, at the moment it is 14%, but is set to go up as there is a little rain coming.

Anything I should be aware of with the Valrhona. I see it is very fluid and I love the thin coat it gives. Help Please!

White chocolate instead of cocoa butter on molds

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

Hi, I live in South Africa and have been looking for cocoa butter, I cannot find it anywhere in South Africa, by looking for it on the internet at least, so I will probably have to stick to the colored white chocolate.

White chocolate instead of cocoa butter on molds

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

This question is also very important for me. I live in South Africa and really cannot seem to get hold of cocoa butter, so some tempered, colored white chocolate will do? Do you temper before or after you add the coloring? I tried this before and I were not too successful I also found that the powdered coloring affected the taste of the chocolate. Was I just using too much coloring? Does it happen with the colored cocoa butter?

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press (Read-Only)

Thanks, I aspire to professional, but I am afraid I am still very much an amateur as you will see by my question I ask here on Chocolate Life

Mol d'Art

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

Richard, thanks for the info, now I know what I will be letting myself in for. Will have to discuss the issue with my partners.

Mol d'Art

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

I know this is an old discussion, but as I am new to the subject I would like to know if anyone has recent incidents with Mol d'Art. I live in South Africa and the only way I will get ANY equipment will be by having it shipped here from wherever! I was seriously thinking of the Mol d'Art and would like to know what the situation is now. Thanks.

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

Yes, biltong is very "South African" we all love it and I am surprised at my fellow South Africans reluctance to try it.

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

Hi, I know it is late in the discussion, but I though I should say we made chocolate covered "biltong" that turned out divine, but very few people were actually willing to try it although it is a fairly common combination in South Africa. Then for a beer fest I made a good old Castle Larger beer truffle on the basis of a water truffle with no cream etc. just the beer and it is so popular I have to make it all the time.