Forum Activity for @rene

rene
@rene
09/22/12 01:46:05AM
23 posts

Foodsafe epoxy glue for Ultra/Santha machines


Posted in: Geek Gear - Cool Tools

Felipe,

please be sure, that the glue you buy, is suitable for plastic. in my experience, epoxy does not stick to many(most) plastic materials.

best.

rene

rene
@rene
06/11/12 05:00:10PM
23 posts

Shelf Life of Chocolates


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

you are welcome Abdullah. glad if i could help.

cheers.

rene

rene
@rene
06/11/12 04:43:40PM
23 posts

Shelf Life of Chocolates


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

dear Abdullah,

sorry i don't have formulas for you, but maybe you can find them in the internet like the other information. i only know what i learned thru practical work in chocolate and pastry school.

good luck.

rene

rene
@rene
06/09/12 03:46:41PM
23 posts

Shelf Life of Chocolates


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

it's possible...

-good sanitation

-minimize the use of products with high in water

-stabilize recipe withglucose, invert sugar, sorbitol

-use more cocoa solids

-if ingredients allow then heat up to boil

-low storage temperatures

good luck :)

rene

rene
@rene
06/04/12 01:34:19PM
23 posts

What is a "Traditional Chocolate Truffle"?


Posted in: Opinion

well put Clay :)

rene
@rene
05/29/12 01:29:35PM
23 posts

Cocoatown Melanger Belt Change


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

before you add stuff make sure they are pre-warmed and fluid and add little by little...not all together. help with hot air gun if needed :)

rene
@rene
05/26/12 09:20:28AM
23 posts

Humidity? Too cold fridge? Problems with bloom


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

@Edward.

no need to do that if you have well pre-crystallized chocolate. after moulding for 10min +8+10C fridge and that's it :)

rene
@rene
05/23/12 05:32:14AM
23 posts

Humidity? Too cold fridge? Problems with bloom


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

hi.

what i would not use is the freezer because mould is warm and because of that when you put it in the freezer there will be moisture already inside the mould and bloom afterwards for sure.

also after closing the box you have different temperature and humidity in the box and fridge/freezer so there will be moisture in the box that causes bloom. chocolate does not like rapid temperature changes and moist. that is why there are humidity controlled fridges for chocolate and pastry that are +12+15C and ideal +18C in the prep.room. in normal fridge you risk always with high moisture and odors that affect taste and also the temperature is bit too low. but there might be something else too because i have kept in early years my chocolate in box or open in fridge and didn't have bloom.

and another thing is using double pan...that means a lot of moisture right into your chocolate. better use microwave.

when you pre-crystallize chocolate by hand then use so called 'marble' that means pre-crystallizing on table...preferably on stone plate/slab because there you add MOVEMENT needed for the chocolate crystals and that is the essential thing for best characteristics of the product...not the thermometer reading.

this is what i do when i dont have machinery:

+45C->2/3 on marble->move /fold->stir back with 1/3->sample.

when sample on your pallet knife hardens in 2-3 minutes then you are in business :)

good luck :)

rene

rene
@rene
05/23/12 05:19:01AM
23 posts

Humidity? Too cold fridge? Problems with bloom


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

it is actually not correct to talk about 'tempering' because it's not the temperature but mainly the crystals that we need in chocolate and those right crystals form when you give the chocolate movement or motion.

if you pour melted cacaobutter on table and you let it cool down...and then heat up a little then what dou you see? nothing. it has not crystallized. why? but when you move your finger in it it will. why? because of the movement you gave.

so it's the movement or motion you give that is important to create and line up crystalls the way we need ;-)

cheers.

rene

rene
@rene
05/18/12 10:51:19AM
23 posts

I NEED HELP!


Posted in: Allow Me to Introduce Myself

to balance the sugars and to avoid drying etc you would need to use also inverted sugar, sorbitol and glucose. but the recipes are very different so to understand you need to get into it and know the function of those ingredients and their characteristics.

cheers.

rene

rene
@rene
05/18/12 10:25:53AM
23 posts

I NEED HELP!


Posted in: Allow Me to Introduce Myself

i hope you do boil the cream but with just a cream and butter i would risk only 2 maybe 3 weeks :)

rene
@rene
05/16/12 02:12:19PM
23 posts

Theobromine: source for?


Posted in: Classifieds

a million $ question :)

rene
@rene
05/09/12 10:24:06AM
23 posts

Legally protecting your chocolate brand?


Posted in: Opinion

in US you need to start selling or have your product on the market before you apply for protection, but it's not the case in EU.

rene
@rene
05/06/12 05:08:04PM
23 posts

Fermented cacao beans-bar


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

i think that word 'raw' just sounds too magical for people and calling some product 'raw' like 'raw chocolate' they want to make the product more 'magical' that it already is. what they probably really mean with 'raw' is 'natural'. meaning that the product or chocolate is pure and clean natural product. :)

rene
@rene
05/06/12 05:13:08AM
23 posts

Legally protecting your chocolate brand?


Posted in: Opinion

but those are the steps that you must take if you need to protect your brand :)

rene
@rene
05/06/12 05:02:31AM
23 posts

Fermented cacao beans-bar


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

if you make bread you dont eat raw dough and also you dont eat raw potato...that's because it's unpleasant and not healthy ;-) the same goes with chocolate.

rene
@rene
04/19/12 12:48:37PM
23 posts

BRIGHTNESS ON CHOCOLATE


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

because this gives to the chocolate crystals extra movement and boosts proper crystallization what is the base of nice sheen ;-)

rene
@rene
04/18/12 05:16:42AM
23 posts

BRIGHTNESS ON CHOCOLATE


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

good moulds and they apply the first layer with finger or bruch or spraygun :)

rene
@rene
04/17/12 05:53:01PM
23 posts

BRIGHTNESS ON CHOCOLATE


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

yes it's possible :)

rene
@rene
04/09/12 05:28:45AM
23 posts

Chocolate Thermometers


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

I have learned that tempering is not proper term. the right term would be pre-crystallisation, because the stable beeta crystals what we need to have in our chocolate, don't form and line up correctly because of temperature. temperature is not the guarantee of good crystallisation. that is why you don't need to have or watch the thermometer constantly and worry about it. I bet all of you have been in the situation where you have done 'everything right' but the result is not what you wanted. the substance that makes those crystals is cocoa butter and if you just let it cool down on the table or pot, it will be still liquid but when you give it a movement, then it starts to crystallise. there is 3 main things for the proper pre-crystallisation, Time, Temperature, Movement...TTM. that is why the marble is used when doing the pre-crystallisation by hand. it is essential that in short Time you need to lower the Temperature of chocolate while constantly giving the Movement, because this is what gives and lines up the right crystals to the chocolate and when chocolate sample on your knife hardens in 3-5 minutes and has nice sheen, then it is ready. when not enough crystals it will not harden and when too much crystals it will have no sheen. so actually it is not a woo-doo and is more than easy to do pre-crystallisation without any thermometers, when you know and stick to the basic facts. thermometers with the big 'theory' about 'tempering' often just confuses people. try it...it's simple! good luck!

rene
@rene
04/05/12 02:34:09AM
23 posts

Cleaning Chocolate Molds


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

brad...that's what i thought and was suspicious for :)

rene
@rene
03/25/12 04:52:45PM
23 posts

Cleaning Chocolate Molds


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

hot water and airgun ;-)