Peter3

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Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Tempering issues making raw chocolate at home"
"Hi, The seeding method for tempering works only if the cold chocolate you add has already been tempered (which means that cocoa butter it contains..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Making small chocolate balls"
"If I understand correctly you want to have a solid chocolate  centre for panned product? Are you going to use the same chocolate for both? We..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "New chocolate manufacturing technology - thoughts?"
" grhuit: A professor at Temple University recently discovered a technology that helps reduce the viscosity of chocolate by applying an..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Precision Control Help! Cocoa Butter To Reduce Chocolate Viscosity..."
" JesNES: By 1 percent Cocoa Butter, I assume you mean to add an amount of Cocoa Butter equal to the entire batch of chocolate, seed and all? For..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Precision Control Help! Cocoa Butter To Reduce Chocolate Viscosity..."
"The whole matter of viscosity control of tempered chocolate is very complex and many pages could be written on the subject. You could try a much..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
" Sebastian: I'd strongly disagree with that.  TPC, yeast, and mold are more indicators of storage/transport conditions (ie did the materials get..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
"I will add on tangent. In the beer brewing world, roasted cocoa nibs are used as an flavour additive in several different beer recipes. Roasted to..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
"Use nibs from your current process to make cocoa mass. Find a local micro lab (there are plenty of them) and get the cocoa mass tested for total..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
"If I read and understand the results of this test correctly the cadmium content is 1.57 micro gram per gram.  In Australia the limit for cadmium..."
Peter3
 
@peter3 • 2 years ago • comments: 0
Posted a response to "Working with Tempering Machines "
"It depends a lot on what type of tempering machines you use. Some of them can be taken apart and cleaned which means a fair bit of work but wide..."

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