Forum Activity for @Isaac Ekblad

F/S Selmi Chocolate Equipment

Posted in: Classifieds F/S or Wanted

Hey! If this is still available, I'm interested. I live a few hours north of you. Email me at isaacekblad at gmail.com

Difficulty tempering my own chocolate in Chocovision Revolation x3210

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

I'm having the same problem with my chocovision rev 2. I can temper fine by hand, but with this machine I've only done it right once or twice. I bring it up to around 115, down to around 81, then back up to 90. Can't get it to work. Also noticed that when I test the temperature of the chocolate with my thermometer, it differs from what the screen on the machine says...

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Posted in: Tasting Notes

Melanie,

Would you by any chance be interested in selling your Hilliard little dipper machine?

Isaac

Moldy Beans?

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

thanks for the response. yeah, I'm seeing quite a bit of mold that's made its way inside the bean. No fun

Moldy Beans?

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

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few of the them had white specks on the outside/inside (mold?), were hollow or looked like they had been eaten by something, or were cut in half. There were also a handful of pea sized, shrunken beans and a few that looked like they had germinated. I'm just curious if this is common when buying beans in bulk. I added a picture below. Also, I apologize if I posted this in the wrong place. I did a search but didn't find a recent/related thread. I'm new here (and new to chocolate making). Thanks!

updated by @Isaac Ekblad: 04/12/15 12:16:24