Forum Activity for @Bryan

Microwave Temper Problem

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

I am using a 33% milk chocolate. It's in little chips to make melting easier.An odd thing I will do the exact same temper nether and hand dip the pieces and when they cool there is no bloom.

Microwave Temper Problem

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

Also when you cool it tgat low when do you add your seed chocolate? It won't melt into the other chocolate.

Microwave Temper Problem

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

AndreaCool to 80 then slowly bring it back up to say 86?I am trying to temper a cup at a time. I am just worried about wasting chocolate if I temper too much. I don't know what to do with the left over.

Microwave Temper Problem

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

Ok so what about putting it in the fridge for a bit? Also going by my method posted above what am I doing that could be corrected? The Candy the chocolate was on is about 1/2 inch thick

Microwave Temper Problem

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

Normal room temp I guess I live in San diego so humidity is not a problem. I put a little on wax paper then in the fridge and it looked ok when it came out. Now when I put the chocolate on my candy I let it sit out over night uncovered. I was reading that it could be a sugar bloom. If that's the case what do I need to do to stop that? Cover it?

Microwave Temper Problem

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

I couldnt find a piece to my temper machine so I had to use the microwave. I put a cup of chocolate pieces in a microwave safe bowl then heated it to 118 degree in short 15-20 second bursts. I then let the chocolate cool to 95 degrees while stirring every little while. When it hit 95 I started to add my seed chocolate. Then I got the temp to 90 degrees. At this point I poured the chocolate on my candy and let it sit on the counter. When I came back a little while later it looked like this. What am I doing wrong?

updated by @Bryan: 04/10/15 06:31:22

Finished tempering question

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

What are the ideal temps for milk chocolate? I keep reading different numbers.Also do you use the Little Dipper? I am trying to find a decent temper machine under 600

Finished tempering question

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

LarryWith the mini rev it doesn't display temperature. It just tells you when to seed after the chocolate melts. I am going to upgrade to the rev 2 that has a temperature display and you can adjust it.

Finished tempering question

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

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to melt very fast when I pick it up. And it seems to be dull as well. Would these problems have anything to do with the chocolate I am using callebaut? Or is my tempering technique wrong ?
updated by @Bryan: 04/09/15 20:11:32

Topping chocolate after it dries?

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

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.
updated by @Bryan: 04/10/15 11:47:38

Wrapping Candy?

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

So I put the wrong reply here. I will post pics of what I am doing later this week when I make a batch.

Wrapping Candy?

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

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.
updated by @Bryan: 04/10/15 13:19:21

Hand dipping candy problems

Posted in: Tasting Notes

Sometimes it is slab candy. Sometimes it's miscellaneous shapes and piece. I will try the method for slab candy but I never over tempered chocolate at least not on purpose.

Hand dipping candy problems

Posted in: Tasting Notes

But wouldn't the same thing happen to the chocolate that's on the hardened dot?

Hand dipping candy problems

Posted in: Tasting Notes

So basically the candy sits on the dot of hardened chocolate and the weight of the candy no longer has an effect on the bottom. Nice idea never occurred to me

Hand dipping candy problems

Posted in: Tasting Notes

I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not be fully covered. How do I get the bottom completely covered?
updated by @Bryan: 04/10/15 14:59:40

Chocolate for tempering?

Posted in: Opinion

I was wonder what chocolate people use for candy making? I need all 3 milk, dark and white. I was looking for a good brand that won't kill my bank account
updated by @Bryan: 04/10/15 13:48:08

Tempered Chocolate After drying question

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

Yeah it seems like the chocolate is hardening as I give it a day or two.When I temper I am using a machine so I figured the temps should be fine. At least I thought so.

Tempered Chocolate After drying question

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

I made some candy today with a fondant center and tempered milk chocolate. Well I have a few questions about tempering chocolate and drying it. I am using a Revolation 1 to temper.

1. Is it ok to put the chocolate in the refrigerator to help the chocolate cool faster? Will that hurt the temper and final product in anyway?

2. Even though my chocolate is dry on the outside it still seems to not have that crisp break like it almost hasnt dried below the top layer. Is that possible?

3. Even after the chocolate feels dry to the touch is does not shine. It has a look as if it has just started to melt. Why is that? I thought it was suppose to be shiny after tempering.

Thanks in advance.

updated by @Bryan: 04/10/15 13:11:58

Chocolate Ganache question

Posted in: Chocolate Education

See I was not checking the temp of the cream when I poured it over the chocolate so I melt the chocolate at a temp that won't lose the temper then mix the cream in ?

Chocolate Ganache question

Posted in: Chocolate Education

I recently tried to make two different ganaches one with dark and one with white chocolate. I did a 4 to 1 ratio chocolate to cream into order to make the ganache stuff so I can cut it with a knife into squares and did them. My problems1. The white chocolate ganache wouldn't harden unless I put it in the fridge and when I took it out it went soft again. How do I make it stiffen at room temperature?2. I had the exact same problem with the dark chocolate but it was a tiny bit stiffer but still I had to chill it to make it stiff.The way I made these is I boiled the cream and poured it over the chocolate pieces. When melted I stirred and poured into a pan and let cool. How do I fix these problems? I want to be able to handle the ganache and work with it.
updated by @Bryan: 04/10/15 09:43:37