Forum Activity for @Riadh Falvo

Help with Tempering!

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

I think this may be along the same lines as your query  @jujucabra . I didn't add coconut oil (or cannabis) however I did add some peppermint oil. The chocolate I'm using is a dark 65%. I've used botanical oils before though not often. I'm at home today experimenting with marble, spatulas, and bain marie, and that's about it. I learned how to temper sans thermometer and I agitated the living hell out of my chocolate, so any ideas? My tests are not streaky, but not a brilliant shine either and of course a much smaller surface area.

My thoughts are it's just the essential oil. It still has snap, is clean on the other (mould) side, but the back... *photo attached. How many times is too many times to temper. I've redone them 3 times now. 

Thank you for ideas in advance. Maybe I'm out of temper practice... Try, try again.

For Sale - Chocolate Business - Vancouver Island

Posted in: Classifieds F/S or Wanted

I LOVE your chocolate shop. Wish you could pick it up and take it with you and hoping you are coming over to our side of the pond?

gritty chocolate

Posted in: Tasting Notes

I was taught to test your temper by inserting the tip of a metal teaspoon. Dip, shake off, and set it aside to observe how quickly it hardens. Check for the very things you described above, if swirls or matte finish is present, you can try stirring your chocolate and testing again until you get that snappy clean shiny finish!

Store dry and on the cooler side.

Hope that helps!

Tempering machine with a wheel/dispenser

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

Hi Lana,

I know this conversation is nearly 2 years old now, but I'm shopping for a tempering machine with enrobing attachment and was wondering which machine you ended up purchasing and would recommend.

Thanks in advance!

Riadh