@lly
• 7 years ago
• comments: 0
Posted a response to
"carmelized milk powder seize while grinding"
"I assume you right and the secong option make sense.
The real question is why after a few hours and not in the beginning, moreover, it seized when..."
@lly
• 7 years ago
• comments: 0
Created a new forum topic:
carmelized milk powder seize while grinding
carmelized milk powder seize while grinding
@lly
• 8 years ago
• comments: 0
Posted a response to
"enhance caramel flavour"
"Ok, I understand,
Regardless the way of doing that:I tried to heat up the chocolate in dry stage and got lovely pale color and a not too strong..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"enhance caramel flavour"
"thank you,I didn't fully understand the process..I just put the cocoa liquor in my Santha 11 and let it grind. Undoubtedly, the temperature inside..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"enhance caramel flavour"
"Yes. Precisely.You mean making regular milk chocolate and then heat it to 75C? it will not burn the chocolate? I suppose that this process..."
@lly
• 8 years ago
• comments: 0
Created a new forum topic:
tasting notes after the chocolate show in London
tasting notes after the chocolate show in London
@lly
• 8 years ago
• comments: 0
Posted a response to
"syringe"
"Tried it once and it seems to help, thanks."
@lly
• 8 years ago
• comments: 0
Posted a response to
"Mold Release / Ring Formation Issue in Mold"
"Hi,
I assume that your theory is correct sometimes and not always, when I mold 1 kg of chocolate to flat aluminium vessel (thickness of..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"Mold Release / Ring Formation Issue in Mold"
"Hi Daniel,I tried in the last two weeks couple of things, namely, heating the moulds, trying to mould single cube and so on, nothing helped.I have..."