Forum Activity for @eg

eg
@eg
05/28/16 01:22:35PM
22 posts

Santha Melangeurs


Posted in: Geek Gear - Cool Tools

@ben-rasmussen or anyone else who might be able to help me troubleshoot this - I thought the chocolate turned out perfect. However, when I poured it out, I could see a very slight pooling of oil on the surface of the chocolate. It's almost imperceptible, and I haven't noticed an off taste at all. I rinsed the machine with hot water, and let that water cool in a jar, and this cooled chocolate water also has a very subtle congealed something on the surface. (like cooled fat, but less than tissue-thin). I'm planning to take the whole thing apart and clean, plus reseal the epoxy. But I'll feel better if I can also determine what this oil is. I've contacted the former owner to see if it had anything else run through (vegetable oil for cleaning, nuts, lecithin, etc). Ideas about how to identify what this is? 

eg
@eg
05/27/16 12:19:07PM
22 posts

Santha Melangeurs


Posted in: Geek Gear - Cool Tools

Thanks Ben!!

enna

eg
@eg
05/26/16 02:47:57PM
22 posts

Santha Melangeurs


Posted in: Geek Gear - Cool Tools

I'm resurrecting this thread as I haven't found the answer elsewhere. I'm trying to develop my MacGyver skills... Can anyone offer a solution to the spectra 20 (the old red one) leaking from the center? there's a pool of chocolate under the machine (about 6 oz so far, 24 hrs in). This machine has to at least make enough chocolate to pay for a better machine. ;) This is my first batch in this machine, so when it's finished I'll be able to empty it, clean it, and perhaps (hopefully) it just needs to have everything tightened....

Thank you!

eg
@eg
05/24/16 12:31:27PM
22 posts

Rapadura sugar? Unrefined, evaporated cane juice?


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

So I redid this test at a higher temp (250 - 3 hrs) and with the two organic sugars I tested there was no change. Even so, though the weight did not change, I noted that one of the two became very static while the other clumped a lot more - I can't help but wonder if the staticky one is drier. The one that appears more moist upon hearing caused my choco to seize in the grinder, so I'm looking for an alternative organic brand. 

eg
@eg
05/23/16 01:22:35PM
22 posts

Rapadura sugar? Unrefined, evaporated cane juice?


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

Thank you! I did this over the weekend but I don't think my oven was warm enough - will try again tonight.

eg
@eg
05/21/16 11:08:10PM
22 posts

Rapadura sugar? Unrefined, evaporated cane juice?


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

I have tested some of the sugars mentioned here, and am running into too high a moisture content in the bulk bag though the smaller bag I bought for testing worked fine. I don't want to add a sugar drying step to my workflow but I wonder if others do this? And, or, is there a simple way I can test for moisture content myself?

eg
@eg
01/29/16 11:05:31PM
22 posts

seeking connector arm for Spectra 20


Posted in: Classifieds

 Yes, however they are not responding to emails and the "spare parts" purchase link doesn't work.

eg
@eg
01/29/16 12:08:18PM
22 posts

seeking connector arm for Spectra 20


Posted in: Classifieds

The plastic connector arm on my Spectra 20 broke. Can anyone help with where I can get replacement parts?

eg
@eg
12/21/15 07:34:14PM
22 posts

Bug reports


Posted in: FAQs on Using the new Site

iPhone 5 v 9.2 (up to date). Did you see the example I attached - screenshot of forum post.

eg
@eg
12/20/15 10:10:14PM
22 posts

Bug reports


Posted in: FAQs on Using the new Site

Still can only read on iPhone 5 if I turn phone sideways. Vertical viewing cuts off right side. Also as I type the entire comment box is not visible, so difficult to check what I've typed here. The other updates are great.


image.jpg image.jpg - 178KB

updated by @eg: 12/20/15 10:11:09PM
eg
@eg
10/14/15 05:55:06PM
22 posts

Can you use a Coffee Roaster for Roasting Cacao?


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

Wow Ben, that roaster is impressive, and the conching machine too!

eg
@eg
10/14/15 05:53:48PM
22 posts

Kosher Couverture


Posted in: Tasting Notes

Askinosie is Kosher certified.

eg
@eg
08/06/15 12:11:32PM
22 posts

Super lean startup


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

I would love to compare notes with anyone who is starting up on a shoestring - specifically with a bean to bar company. Tips, ideas, strategies? I'm happy to share too.
updated by @eg: 08/06/15 12:12:09PM
eg
@eg
06/22/15 11:01:32PM
22 posts

Bug reports


Posted in: FAQs on Using the new Site

Search does not work in mobile (iPhone). 

eg
@eg
06/16/15 02:41:12PM
22 posts

Chocolate Business Course


Posted in: Classifieds

that class is exactly what I'm looking for but I'm in New England. :) And, it's my busy season for main job, so 5 weeks is out of the realm of possibility for now. Hope it goes well!

eg
@eg
06/16/15 02:31:42PM
22 posts

Chocolate Business Course


Posted in: Classifieds

this looks amazing. Any chance this class might be offered online in the future?

eg
@eg
02/19/15 06:17:45PM
22 posts

First bean2bar batch


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

Thank you @sebastian that is helpf

eg
@eg
02/17/15 10:50:50PM
22 posts

First bean2bar batch


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

I just finished my first bean to bar batch, and I'm afraid I under-roasted. What would be the clues that point me in that direction? I roasted to a nice brownie smell, but after winnowing and starting the refining process I found that they smelled and tasted incredibly bitter/astringent. I read (too late) that some recommend roasting beyond the first phase of brownie smell through a "vinegary" phase, and on to a second "brownie" smell. I conched in the premier grinder for 24 hrs and some of the astringent flavors dissipated but not very much. These are the"mixed bag" of test beans from chocolate alchemy - a cheap option for my first batch but unfortunately cannot compare tasting notes to John's suggestions that are offered with his other beans. In the end, it is sort of good, but very sour/bitter and tastes a bit like traditional Baker's baking chocolate. 70% cane sugar. Even if it's not exactly good as eating chocolate I'll break up this first batch and save some to compare to future batches.
image.jpg image.jpg - 1013KB

updated by @eg: 04/13/15 03:11:08AM
eg
@eg
01/20/15 08:04:45AM
22 posts

Bug reports


Posted in: FAQs on Using the new Site

Looking forward to exploring the new site. Just a quick FYI, the menus on mobile view are black on charcoal - almost impossible to read. :)

eg
@eg
12/28/14 01:16:39PM
22 posts

online school for chocolate making


Posted in: Opinion

I'd like to hear about this too - specifically the bean-to-bar program