Forum Activity for @Josh Nise

DIY Melangeur

Posted in: Tasting Notes

Does anyone have any experience with building a melangeur?

updated by @Josh Nise: 04/15/15 07:48:28PM

Looking for Used Melangeur

Posted in: Geek Gear - Cool Tools

Im up for any capacity, so whatever you have let me know.

Thanks

updated by @Josh Nise: 04/10/15 05:41:34AM

Chocolate machinery in Ecuador or peru

Posted in: Uncategorized

If anyone has any sources for preferably small scale production, and even used equipment I would be very appreciative of input.

Thanks!

updated by @Josh Nise: 04/11/15 08:25:31PM

After action report on my first attempt at Caramels

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

That sounds perfect to me. Cool the caramel in a large bowl and scoop out bits and dip. That way when the chocolate hardens the inside will be gooey instead of chewy, which is my preference. Care to share any of those caramel recipes?

Is it safe to make truffles without enrobing?

Posted in: Tasting Notes

Also maybe you could use untempered chocolate to coat. As from what I understand untempered chocolate melts at lower temps and is softer.

stone ground vs steel

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

This might be somewhat related. I was wondering whether stonemelangeurs have different textures oor polish gradesto the stones and are they generally smooth or rough?

Aging chocolate

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

What would the difference with ageing and not storing chocolate correctly in airtight bags? wouldnt it age if stored improperly, but within the proper temp and humidity of course.