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@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"How to make white chocolate? Help!"
"I've never made vegan white chocolate, but obviously the key issue would be the need to swap out the milk powder with a vegan ingredient. From what..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"FDA Packaging Guidelines for Chocolate???"
"Most likely your state Department of Agriculture handles the licensing for food processing. At least that's the way it works here in Oregon. In any..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"EZtemper"
"Kerry - what do you think would happen if you took the remaining nib mass (after you removed that first 25g or so of butter), put it into a..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"Tempering with holely baffle"
"Jim - this may be the case with wholesale chocolate such as Valrhona, but it does not seem to be for bean-to-bar chocolate. At least that's been my..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"melter ideas"
"Go to a local commercial kitchen supply store and tell them you are in the market for a used heating cabinet/proof box. They can probably dig one..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"Tempering with holely baffle"
"If you make chocolate the entire tempering process definitely seems a lot less reliable. And each varietal you make is likely to have slightly..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"melter ideas"
"The various Savage machines are high quality units that will last for many years. I've spoken to numerous chocolate and caramel makers who swear by..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"A Visit to the Cocoa [About a Brazilian Cocoa Plantation]"
"Nicely done! I really enjoyed that!"
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"Mold Release / Ring Formation Issue in Mold"
"James - thermoformed molds are known for this, and the problem is exacerbated if your mold has long, flat surfaces. I have both types of molds..."
@michael-arnovitz
• 9 years ago
• comments: 0
Posted a response to
"Brazil Roast"
"I agree about the roasting times/temps. That seems like an unusually low temp and a really fast roast. 16 minutes is more like a coffee bean cycle,..."
