Forum Activity for @Or M

Great insights, thanks!

I have just ordered few mold that are 12-14 gr.

I also think that each piece should be two bites.

Thanks for the comment, what size/weight is common, what size/weight do you use?

Hi,

I want to buy a lot of moulds and on aliexpress.com it a great price.

I just wonder about the size of each piece - it is 2.8*2.8*1.5cm, and 13gr in weight.

Is it a good size for a piece or is it too small?

Here is the link to the product:

http://www.aliexpress.com/item/21Cavities-Food-Grade-Bell-Shaped-Mould-Bakeware-Clear-Polycarbonate-Chocolate-Mold-DIY-Chocolate-PC-Mold-Chocolate/1953388938.html

Thanks

Andrea thanks for the great info and advice!

It is great help.

I know that a few questions about Ecole Chocolate has been asked before in the forum, and I did read good reviews, however I didn't find enough information for me to decide.

The first question is how does it work? Is it something like - "here is your reading about the subject, study then do the exercise"? I got general information about this program but I don't understand how the learning is actually done.

Second question - can't you get the same training from books, online reading and videos + this forum?

I completed a professional pastry training, purchased "Chocolates and Confections" and I already practice. So I do have some skills and knowledge, but I want to learn it more thoroughly. Also my results are not satisfactory in my opinion.

So I really think about it and I am not sure if I need this program or can continue to learn and practice on my own and get to the same results.

Any thoughts from people who did this program will be appreciated!

Thanks,

Or

Thanks Victor!

If leaving the AC on is not an option for now, is it okay to put it immediately in the refrigerator? (my refrigerator is set at the highest temp 8c) Or it may harm the temper?

The room is pretty hot... When I temper I turn on the AC (25c) but then I let it sit for the night and the temp is 28-29c.

Can it create bloom?

Thank you Lana and everyone.

These are great tips.

Hi Ruth, your reply is empty...

Yes the centers are at room temperature.

I stir the chocolate while I dip but notcontinually, only something like every 3-4 minutes.

Can it be the problem?

Hello,

I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.

Then I dip the centers, and when it cools I see "stripes" of bloom on all of the chocolates.

While working I always keep the chocolate above 28c and below 32c.

What may be the problem? Any advice will be appreciated.

Image attached.

Thanks!

Or

Okay I understand.

Thanks for the insight!

I read about tempering in different resources and I see different temperatures stated.

For dark chocolate, some online articles say melt to 55c, others 45c.
The book I read "Chocolates & Confections" say 50c.

Why are the differences? What are the true temperatures for dark, milk and white?

Thanks!

What are your thoughts aboutmaking chocolate from cacao powder + cocoa butter + liquid sweetener?

What is the resulting quality of chocolate?
Does it require grinding or conching?
Can you layout or direct me to a basic recipe for ratios of powder-butter-sweetener?

Thanks!

Okay,

Thanks Omar!

Thanks Omar,

My question was about making chocolate from premade chocolate vs creating from raw materials, sorry I wasn't clear.

What do most of the chocolatiers use? What is considered "better"? Making chocolate from raw materials like cocoa liquor + butter + sugar... etc, or using premade chocolate likeValrhona, Callebaut, etc? I am not sure what should I choose as abeginner chocolatier.

Thanks Omar,

I am still not sure what should I use. What most of the people who make pralines and chocolate bars use? What is considered "better"?

Hi,

I am starting to learn the art of making chocolate.
I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?

Thanks

Or M