Forum Activity for @Adrian Vermette

Bean to bar viscosity after adding sugar

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

I would suggest The Science of Chocolate by Stephen T Beckett. Ithas a lot of useful information at a decent price.

It is my understanding that the longer you grind, the more fat is released from cocoa particles, which will reduce viscosity.Whether that applies to your case I have no idea, but perhaps 24 hours with such a small batch is too long,but that also depends ongetting a good bean and hitting theroast right.

"Whole Bean Chocolate"

Posted in: News & New Product Press

The Paul Young site says,

Its the most exciting project for us at paul.a.young and itssomething we have been developing for some months. The cocoa bean is soprecious and special that I didnt want to waste any part of it. Im so proud ofwhat we have produced and I hope it will pave the way for others to try thisnew way of making bean-to-bar chocolate.

Will this become a trend?

Why can't I keep my temper?

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

I don't quite understand about the cocoa butter.Does it help to add somewhen using inclusions?

Smallest amount of nibs that can be used in a wet grinder?

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

I also use this to make small batches, but I haven'trequired the use of a hairdryer/additional heat. I use about 350g and add enough sugar to make 70% or so.

Truffle Shells (pre-made)

Posted in: Opinion

Ibought a few cases of Keller shells to try out. One problem with these is they tend to get stuck in the bottom of the trays, soafter you've filled them and try to pop them out, someget punctured, cracked or completely broken, which sucks big time whentheir filled with liquid caramel. I suppose the solution is to cool thetray andpop them out before filling them, but if that doesn't work, thenI probably won't use them anymore...

Looking for a mold of a dj turntables

Posted in: Geek Gear - Cool Tools

ha ha that's awesome, are you looking for the source of the picture? I see them here at hiphopchocolate dot com. ha, they even have a chocolateMPC 2000. They probably make the moulds themselves with food grade silicon.