Forum Activity for @Chad Martinell

Help with tempering chocolate

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

One thing I learned at the NW Chocolate Festival this weekend is that chocolate loves to throw itself out of temper. The best way to combat this is to watch it in the mold. As it begins to harden around the edges of the mold, (i.e. the edges get dull but the middle is still shiny), at that point put it into a cold fridge. This will help push the crystallization and keep it from losing temper.

updated by @Chad Martinell: 11/17/16 14:25:47

Help with tempering chocolate

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

How do you fill your molds? Spoon? I found that when using pastry bags to fill my molds I was getting this type of issue. I finally figured out that my hands were heating some, but not all, of the chocolate so it was out of temper.

updated by @Chad Martinell: 11/17/16 14:25:45

Chocolate Enthusiast and a Supporter of Indian Cocoa Farmer.

Posted in: Allow Me to Introduce Myself

I'm always wiling to try out a new bean! Let me know if you can send a sample. I can PM you with my address.

Edit - Aaaand I just realized this was a very old post!

updated by @Chad Martinell: 11/17/16 14:25:41

Hello World!

Posted in: Allow Me to Introduce Myself

Hello all! I've been a member for a while, and maybe even posted a few times back a few years ago when I first started. My focus waned a bit, but it was snapped back into place this past weekend at the NW Chocolate Festival.

I live in the Pac Northwest. I am a traffic engineer by day and I wear many "hobby" hats. My wife is always pushing for ways to make those hobbies into businesses, and chocolate is the one that might click.

I'm still searching for the beans that I as a maker will want to work with moving forward. Thus far I roast in my oven, crack and make liquor with a Champion, winnow via hair-dryer and a large vase, melange with a CocoaTown (but I just got a Premier), and temper by tabling.

Being an engineer I think I can design a winnower and a tempering machine... well, just a temperature-controlled bowl to start. I'll be working on both in the coming months.

It is good to be actively thinking about chocolate again, and I can't wait to fire up the Premier and start grinding out some chocolate! (pun intended).