Forum Activity for @Roy McClish

Tempering Milk Chocolate

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

I try a smaller batch and it made it to 81 degrees then I slowly added in the rest and it turned out much better. I was hoping to put 5lbs in, bring it down to 80 degrees and then back up again. Maybe it's just too much chocolate.

Tempering Milk Chocolate

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

Hello. I am completely frustrated trying to temper milk chocolate. I have a tempering machine. It is called the "little dipper" from Hilliards.As soon as I am finished refining the milk chocolate with 30% cocoa, I begin to temper bringing the temp down to 80 degrees F. My issue is that it stops cooling around 84 degrees and never gets colder. It even starts to increase in temperature then cool again. It does become thick and then very thick as it tried to get to 80 but hours (literally) go by and it does get there.I don't know what I am doing wrong. Tempering 35 and up to 70% cocoa works. I do t understand and could use some help. I'll take even a phone call. 858-633-7067 PST.
updated by @Roy McClish: 04/13/15 02:44:04

What Do YOU pay for chocolate?

Posted in: Opinion

I just paid $3.75 per pound of cacao beans from plantation to my door in San Diego. Supposed to be a good bean but I'm still a novice.

Equipment

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

Thanks Ben.I bought the "little dipper" from Hilliards. Any suggestions on a press?Roy.

Equipment

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

Thanks, see my update.

Equipment

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

Thanks, see my update.

Equipment

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

Thanks, see my update.

Equipment

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

Thanks for your suggestions. Here's an update on my equipment progress, it's all getting kinda costly.Roasting: I've oven roasted a few pounds so far. Haven't heard any good cracking. Since I've purchased 220 lbs of cocoa beans, I'll have a lot of practice. I am looking for an oven that I will convert into a roaster. I've purchased the rotisserie rods and the drum that can handle 8-10 pounds. We will see how this turns out.Cracking: crankandstein $180 plus tax and shipping. I bought the accompanying bucket and built a base for it.Winnowing: I did the hairdryer method which seems to work. However since then I have build a tube system that I connect to a shop vac. As the winnowed nibs and husk fall down the tube, the shop vac blows out the husks while the nibs make there way to the bottom. It's ugly and my wife called it "antiquated", but it actually worked really well after I figures out the right lengths.Grinding: Champion Juicer is the bomb. However, I want to grind and separate the cocoa butter from the paste. The juicer creates liqueur but I would rather figure out a better way.Melanger: Cocoatown $500 plus shipping. (Minus $25 discount from this website:))Temperer: man I made a mess of this and have yet to create anything edible. So I purchased a temperer for $1700.00 that should do up to 25 lbs. I'm still waiting on delivery.As I have yet to make anything edible, I have not found a mold or anything along those lines yet. Thanks everyone and I'm open to improvements and instruction.

Equipment

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

I am having a difficult time looking for equipment to start making chocolate. I've never made any before and don't want to spend thousands to see if I am any good. I also don't want to be too cheap in case I am good and decide to sell chocolate in the future.......what to do?Does anyone have any suggestions?
updated by @Roy McClish: 04/10/15 12:38:35