Forum Activity for @rene

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

you are welcome Abdullah. glad if i could help.

cheers.

rene

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

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

well put Clay

@Edward.

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

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

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

a million $ question

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

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

well said brad

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.

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

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

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

yes it's possible

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.

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.

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

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

hot water and airgun

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!