Forum Activity for @Daniela Vasquez

Daniela Vasquez
@Daniela Vasquez
11/14/15 03:32:08PM
58 posts

Chocolate Technology Course


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

Hello!

I was wondering if someone knew of Chocolate Technology courses other than the one that Chocolate Academy and ZDS Solingen offer.

Thank you :) 

Daniela Vasquez
@Daniela Vasquez
11/14/15 03:24:47PM
58 posts

Tempering with Beta 6 crystals


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

I arrived quite late in this subject but I'm very interested. I'm reading and re-reading The Science of Chocolate book, it's one of my all-time favorites but I haven't gotten to the part that speaks of beta 6 crystals and its tendency to bloom.

How can you know if your packaged chocolate blooms and it's due to change in temperature or crystals? Why is the 6th called "the more stable" if it blooms with time? I haven't read about this topic anywhere else.

Daniela Vasquez
@Daniela Vasquez
11/12/14 12:16:33AM
58 posts

Microwave Temper Problem


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

Well if it's sugar bloom it's due to humidity. That looks like fat bloom and it could be because of your room temperature during the night perhaps or incorrect tempering. Try doing the temper test at room temp instead in the fridge to see how it comes out.

Your chocolate might need a cooler environment to take out the latent heat produced by cristallization itself. It might also be affected by the thickness of your piece.

Daniela Vasquez
@Daniela Vasquez
11/11/14 11:14:01PM
58 posts

Microwave Temper Problem


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

Hmm what's your room temperature? Did you make a temper test before pouring it?

Daniela Vasquez
@Daniela Vasquez
10/20/14 03:55:30PM
58 posts

Butter & Ganache


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

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a difference in shelf life?

I'm refering to a cream-based ganache, where there is an emulsion with milk fat particles present, do they remain as a separate droplet structure in the fat phase?

People have told me is a preference thing but I'm pretty sure there's some explainable science behind it.


updated by @Daniela Vasquez: 04/10/15 03:03:49PM
Daniela Vasquez
@Daniela Vasquez
07/28/14 11:03:08AM
58 posts

Bloom "stripes" on dipped chocolates


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

Maybe you have to re-check you tempering curve, go a degree lower or higher and do temper tests all the time, it could also be your room temp as mentioned above. They look beautiful though :) I love the patterns bloom creates.

Daniela Vasquez
@Daniela Vasquez
07/28/14 10:57:37AM
58 posts

Truffles Cracking!


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

Sounds like you have a problem with your center temperature, I agree with what Jonathan recommended.

Daniela Vasquez
@Daniela Vasquez
07/11/14 12:05:36PM
58 posts

Conche or sugar mill?


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

I tried grinding the sugar first but it takes a while. I usually add the sugar + cocoa butter first, leaving some to add at the end, then we add the couverture/cocoa powder. We have a low GI chocolate bar made with Sweetwell sweetener and it works :)

Good luck with the coconut sugar, keep updating! :)!

Daniela Vasquez
@Daniela Vasquez
07/11/14 10:36:42AM
58 posts

Conche or sugar mill?


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

Never heard of that one :) sounds nice!

Daniela Vasquez
@Daniela Vasquez
07/01/14 10:59:03PM
58 posts

Conche or sugar mill?


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

Well at first, we refined the sugar ourselves with a good processing machine, it worked but the chocolate needed a looong time to decrease the particle size due to the sugar crystals.

Good luck :)!

Daniela Vasquez
@Daniela Vasquez
06/30/14 11:48:26PM
58 posts

Conche or sugar mill?


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

We're tried different brands of refined sugar, unfortunately we did had an accident once with one brand of sugar that contained starch (even though they said it was "pure sugar") and our Santha basically overheated and created a big smoky mess and the machine was, of course, unusable after that. About the noise, it's not that bad, we conch the chocolate in the shop, right in front of the customers so they can see :) And well, the sugar we're currently using it's made in Costa Rica.

You can read this article on Chocolate Alchemy about conching, if you haven't already.http://www.chocolatealchemy.com/conchingrefining.php

Daniela Vasquez
@Daniela Vasquez
06/25/14 09:45:32AM
58 posts

Airbrushing chocolate molds


Posted in: Tasting Notes

Cocoa butter for chocolate, the other colorings for airbrush contain water and are usually used for decorating fondant. You can also temper your own cocoa butter and add the fat-soluble coloring of your choice :)

Daniela Vasquez
@Daniela Vasquez
06/23/14 11:56:55PM
58 posts

Conche or sugar mill?


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

Hi Mack, we use the Santha for conching small quantities of chocolate (3.5kgs/batch aprox), it homogenizes the mixture, lowers the particle size and I have noticed changes in flavor and texture. We recently came upon a very fine sugar so we were able to lower our conching time but we're looking for a sugar mill to make it ourselves :)

We have made chocolate from an already conched chocolate (like 70%, just to add different flavors) and chocolate from fine powder and the Santha works fine.

Daniela Vasquez
@Daniela Vasquez
06/16/14 10:03:23AM
58 posts

Kitchen Aid Panning Attachment


Posted in: Geek Gear - Cool Tools

Is there any other small panning machine, not the Kitchen Aid attachment, that you can recommend?

Daniela Vasquez
@Daniela Vasquez
05/23/14 01:09:32AM
58 posts

Letting chocolate rest after conching?


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

haha I thought so, but I wanted to ask anyway to be certain about it. One never knows :) thank you again.

Daniela Vasquez
@Daniela Vasquez
05/22/14 10:53:31AM
58 posts

Letting chocolate rest after conching?


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

But aging is different from just letting it rest for 24hrs for example. I was just wondering why some people suggest letting the chocolate rest for some days prior to tempering and molding. It's not like chocolate completely solidifies or anything like that but I was thinking maybe it had something to do with crystal structure or improved aroma and flavor?

Daniela Vasquez
@Daniela Vasquez
05/19/14 12:27:23AM
58 posts

Letting chocolate rest after conching?


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

What is true about that? Is it really necessary to the let chocolate rest once it's out of the conching machine? If so, how much time is needed and why?

I've read this a couple of times before but I'm not sure why it should be done... or not. Supposedly to get rid of some unwanted bitterness in the chocolate?


updated by @Daniela Vasquez: 04/10/15 10:20:29PM
Daniela Vasquez
@Daniela Vasquez
05/27/13 02:20:20PM
58 posts

Micrometer


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

oh I didn't see that, thank you!

Daniela Vasquez
@Daniela Vasquez
05/25/13 05:12:51PM
58 posts

Micrometer


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

Does anyone know of a good, easy-to-use micrometer for chocolate?


updated by @Daniela Vasquez: 04/18/15 07:38:29AM
Daniela Vasquez
@Daniela Vasquez
04/14/13 12:23:54PM
58 posts

Question on Tempering and Scraper


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

it will clump, it'll become "untemperable" haha I dont think it has something to do with moisture, I live in a very humid area (mostly 70-90% ) but I temper different kinds of chocolate and not all of them develop this kind of bubbles, but who knows? haha I always thought it was the way I temper that incorporates the air into the chocolate

Daniela Vasquez
@Daniela Vasquez
04/14/13 11:44:01AM
58 posts

Question on Tempering and Scraper


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

Hmm I think I know what you are describing there because my chocolate reacts the same way, as if there's too many bubbles inside the chocolate, I've never had grainy though. I'll try to take a picture of it just to make sure we're talking about the same thing. But I don't know why some chocolates like to keep the air bubbles, a lot of them, maybe it's the way you're tempering the chocolate?

Daniela Vasquez
@Daniela Vasquez
03/26/13 02:15:03PM
58 posts

Ganache???


Posted in: Chocolate Education

It's a french word. It's supposed to mean "fool", there's was a helper in a pastry shop who spilled hot cream over chocolate by mistake and the chef called him "ganache" but the cream was a complete success. they don't use the word in its original context anymore though :)

Daniela Vasquez
@Daniela Vasquez
03/22/13 04:29:39PM
58 posts

Small quantity of cocoa beans for sale (I want to buy)


Posted in: Classifieds

We have trinitarian cacao beans from Costa Rica :) you can contact me at daniela@chocolate-nahua.com if you're interested!

Daniela Vasquez
@Daniela Vasquez
03/01/13 04:10:29PM
58 posts

Where can fermentation be seen in Western Costa Rica?


Posted in: Travels & Adventures

Hmm in the western Costa Rica I'm not sure. I suggest you look at the northern plains. We have our cacao farm there. (http://www.chocolate-nahua.com or FB: Chocolate Nahua ) Let me know if I can help you with anything :)

Daniela Vasquez
@Daniela Vasquez
02/13/13 01:17:53PM
58 posts

Is this sugar bloom and how to prevent it?


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

When they're already set, you could freeze them in a air tight container, if you need/want to make them im advance, then when you need them put them in the fridge, than at room temperature, always inside the container. You could definitely try letting them come back up to room temp before packaging, That's how I make my truffle in advance and I never had problems with sugar bloom :)

Good luck!

Daniela Vasquez
@Daniela Vasquez
02/12/13 04:33:13PM
58 posts

Is this sugar bloom and how to prevent it?


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

have you tried just using your fridge (with adjusted temp) instead of the freezer? you just need a temperature around 10-12C for your chocolates to set, plus you avoid getting all the condensation when you take them our (since they're not that cold)

Daniela Vasquez
@Daniela Vasquez
02/12/13 04:30:58PM
58 posts

Magnetic Mold history?


Posted in: Chocolate Education

Does anyone know how, why, when the magnetic molds made their appearance in the chocolate world? Who invented them? who was the first to commercialize them?


updated by @Daniela Vasquez: 04/21/15 04:13:17PM
Daniela Vasquez
@Daniela Vasquez
01/05/13 09:30:24AM
58 posts

Chocolate Shops in Quebec


Posted in: Travels & Adventures

Wow, his work is great! I had no idea, thank you :)

Daniela Vasquez
@Daniela Vasquez
01/05/13 09:29:55AM
58 posts

Chocolate Shops in Quebec


Posted in: Travels & Adventures

Thank you, I'll look it up :)

Daniela Vasquez
@Daniela Vasquez
01/03/13 11:49:09PM
58 posts

Chocolate Shops in Quebec


Posted in: Travels & Adventures

I was wondering if anyone knew some chocolate shops in Quebec worth to visit. I might have an opportunity to visit for a long time this year, so I also wanted to see if there was an opportunity to work in any good chocolate shop there. Any info would be greatly appreciated.

thank you!


updated by @Daniela Vasquez: 04/19/15 11:40:12PM
Daniela Vasquez
@Daniela Vasquez
12/23/12 10:32:52AM
58 posts

Keeping chocolate in temper


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

Since your chocolate is artisanal, you should do temper checks everytime. Then you'll know the correct temps for YOUR chocolate. The temp curve can vary depending on the type of cacao, the process, the amount of cacao butter, hte quality of the cacao butter, the type of chocolate, etc. When you decrease the temp in your chocolate, make temper checks at different temperatures until you get the right one and write it down :)

Daniela Vasquez
@Daniela Vasquez
11/28/12 05:38:32PM
58 posts

How much chocolate for my melter


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

I'm having somewhat the same issue. I temper my chocolate by hand in the marble. But I'm having trouble lowering its temp because of the amount of chocolate :( plus the weather won't help me, it's so frustrating

Daniela Vasquez
@Daniela Vasquez
11/06/12 05:36:28PM
58 posts

Truffle ganache recipe- can someone tell me if this is right?


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

Haha I'm not sure actually, they never last that long, but I've opened them within 2 weeks and they're still perfect. I've read that using glucose, boiling the cream and using tempered chocolate makes your chocolates last very long (about a month). But it also depends on your recipe.

You can also freeze your ganaches, and finished truffles as well :) so you can work the heavy seasons in advance

Daniela Vasquez
@Daniela Vasquez
11/06/12 04:45:13PM
58 posts

Truffle ganache recipe- can someone tell me if this is right?


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

You can extend shelf life by adding glucose, corn syrup, invert sugar or alcohol to the recipe. also be careful about not leaving any air bubbles inside the truffle, or it'll be a certain spot for mold. I boil my cream and let it rest until it reaches 30C, then I mix it with the tempered chocolate.

Daniela Vasquez
@Daniela Vasquez
10/23/12 08:10:59PM
58 posts

Sunflower Lecithin


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

You should use glucose or alcohol for extending shelf life in ganache. Lecithin is used in the chocolate formula as an emulsifier and it's added during the conching process

Daniela Vasquez
@Daniela Vasquez
10/23/12 02:02:14PM
58 posts

Tempering Machine


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

I guess you just have to try and see how it works for you, choose one and jump right in. There are so many variables you have to consider, I'll discuss it with my pillow and think about it :)

Thanks for all the advices!

Daniela Vasquez
@Daniela Vasquez
10/21/12 08:50:38PM
58 posts

Agave in Chocolate Formula


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

I was wondering, can one use Agave syrup instead of sugar in a chocolate formulation when making it from scratch? what are the pros and cons?


updated by @Daniela Vasquez: 04/16/15 11:13:42PM
Daniela Vasquez
@Daniela Vasquez
10/18/12 04:38:42PM
58 posts

First Temper...Critiques?


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

Hmm you should warm your molds before filling them with chocolate, just a little bit with hair dryer or a heating gun, that should avoid the temperature shock in the chocolate. Do you have a marble table? or granite? perhaps you can try decreasing the temp in the marble. The inverted bain marie method you used it's tricky.

The important thing is to heat the chocolate til it feels warm, then decrease it. It'll feel cool when you put in on your lip and it'll "shrink", then warm it just a tad so you can work with it.

You have to wait for the chocolate to contract in the fridge, you'll see a air gap between the mold and the chocolate, that way you know it's released

Daniela Vasquez
@Daniela Vasquez
10/18/12 04:29:32PM
58 posts

Salted Caramel


Posted in: Recipes

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc :)


updated by @Daniela Vasquez: 04/21/15 02:28:59AM
Daniela Vasquez
@Daniela Vasquez
10/18/12 04:29:10PM
58 posts

Salted Caramel


Posted in: Tasting Notes

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if anyone has any "research" on caramels. Sugar crystallization, effects on chocolate, etc :)


updated by @Daniela Vasquez: 04/16/15 09:59:48AM
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