Forum Activity for @Erica Rodriguez-Anthony

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/13/13 12:14:59PM
13 posts

Mold decorating with colored cocoa butter


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

Yes I have! In fact I sent them an email just a few hours before this post and a, waiting their response. I have the items in my shopping cart, just wanted to see the sources anyone else had, but thanks for the confirmation! :)

Erica

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/11/13 07:17:44PM
13 posts

Mold decorating with colored cocoa butter


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

Can anyone suggest an online retailer wherecan I buy a kit of many different cocoa butter colors?

Thanks!

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
04/03/12 02:30:37PM
13 posts

To add extra cocoa butter OR NOT? (When tempering real chocolate)


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

Thank you for the response and you made me laugh. I may be a beginner, but I know thats not cocoa butter.

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
04/03/12 12:59:16PM
13 posts

To add extra cocoa butter OR NOT? (When tempering real chocolate)


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

Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my new chocolate tempering machine. My question is when using the dark chocolate block, or even if it were milk chocolate, would I need to add extra choco butter during the tempering process?

If so, when and how do I do this? The cocoa butter also comes in a block brick form, (not powdered) so when and how would I incorporate this??

(PS. I am using the Revolation 2 from Chocovision)


updated by @Erica Rodriguez-Anthony: 05/06/15 11:14:36AM
Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/30/12 04:38:13PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Thank you so much for the suggestion! Can you please tell me where I can get the "Myrcryo from Barry Callabaut" you are referring to? Thanks in advance.

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/26/12 10:50:21AM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Thanks for the feedback Kerry and Kathryn! I tried again yesterday and the same thing happened with my chocolate covered pretzels. I will try a different chocolate, then try the 68 degrees. Thanks!!

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/25/12 02:46:52PM
13 posts

Cleaning Chocolate Molds


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

What exactly are the "make-up remover pads from walmart (less than $2 a pkg). They are soft cotton but don't leave the little fuzzies the balls do." Do you have a pic?

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/25/12 02:45:30PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

I used dark chocolate setting (108 default point) then I did seed method #2 but then changed it to seed method #1 mid cycle.... maybe thats where I messed up. I shouldnt have done that.

Oh also, I used Ghirardelli chocolate, but wanted to ask if my seed chocolate could be a different brand or would that mess it up.Thanks!

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/25/12 12:49:06PM
13 posts

Cleaning Chocolate Molds


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

CAN YOU SHARE PICS PLEASE? I MAY BE HAVING SIMILIAR ISSUES........

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/25/12 12:46:48PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Ok. well my first attempt at tempering bittersweet chocolate baking chips went relatively well except for the way they set. I let them set overnight in my kitchen, didnt put in fridge or anything. Room temp in my house was about 73-75 degrees. As you can see in these 3 pics below they have a lighter color swirling thru them that is making it look discolored, old and nasty. I think this is referred to as 'bloom'. What did I do wrong and how can I prevent this from happening?

.

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/24/12 08:46:40PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Awesome! Thanks so much for the welcome!

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/24/12 08:29:52PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Really that's it? I just have to run it thru the tempering machine and temper it? Great! Yeah! Thanks - will try it tonight! It seems so unreasonable how just altering the temperature can completely change the feel and consistency, without acutally changing/adding anything to the material (chocolate) Thanks!

Erica Rodriguez-Anthony
@Erica Rodriguez-Anthony
03/24/12 05:12:26PM
13 posts

Help with chocolate setting (Bittersweet) (PICS)


Posted in: Allow Me to Introduce Myself

Hi! My name is Erica, I live in FL and I'm happy to be here! This is my First Post and I have a problem/question....I usually use Merckens Candy coating when making my chocolate, but now am experimenting with real chocolate since I now have the Revolation 2 tempering machine (as of this AM!) IM SOOOOO EXCITED. However heres my question, when I use bittersweet chocolate, it seems that it never sets. Now, I am not tempering it, I'm melting the baking chips down in the microwave in small incriments and then dipping my pretzels, oreos, etc, but b/c this chocolate (bittersweet) literally melts in your hand its not ideal for anything I'm creating. How do you transform bittersweet chocolate so that it will actually set and have the "snap" that is ideal? Will tempering help at all? Thanks in advance! Erica


updated by @Erica Rodriguez-Anthony: 04/13/15 08:29:20AM