Sonia Christidis

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Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 5
Posted a new Comment on @liz3:
"Hi Liz not been logged on for a long time sorry bout that we live in Maylands my husband John has made a few bean to bar batches great to exchange ideas...."
Sonia Christidis
 
@sonia-christidis • 6 years ago
@sonia-christidis is now following @sebastian
Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 5
Posted a new Comment on @liz3:
"Well I cannot offer you any advice but keep going with it you are ahead of me, we live in WAust very isolated here in Perth hard to get anything at the best..."
Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 5
Posted a new Comment on @liz3:
"Thanks for the info maybe you have to let it age for awhlie in a melter before tempering."
Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 5
Posted a new Comment on @liz3:
"Hi Liz was wondering how you got on with your Santha, I hope to get one soon and start testing if you have any tips your feedback would be wonderful..regards..."
Sonia Christidis
 
@sonia-christidis • 6 years ago
@sonia-christidis is now following @liz3
Sonia Christidis
 
@sonia-christidis • 6 years ago
Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 0
Posted a response to "Choosing a Couverture"
" Pantoufle:Hi All, I am considering starting a chocolate business and am in the process of trying to decide on the couvertures I would like to use..."
Sonia Christidis
 
@sonia-christidis • 6 years ago
@sonia-christidis is now following @clay
Sonia Christidis
 
@sonia-christidis • 6 years ago • comments: 0

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Liz3
02/23/15 01:35:16AM @liz3:

I've tried a few things but I think the next thing is going to check if I am shocking the chocolate.  Meaning, making it cool too quickly after moulding.  WE live in Australia so it is very hot here so the A/C is on, I have tried to put them in a separate room but I think that I will just turn off the a/c and see if that helps.  I am also wondering if my thermometer is off - I have tested against boiling water but I just don't know.

 

 


Liz3
02/22/15 10:58:26PM @liz3:

Hi Sonia

 

I called the rep. and they replaced the broken part and the chipped grinding wheel but the bowl itself remains as it.  Looks like it was hand hammered than with a clean finish but the machine works very well.

I have found that if you are going to put strait nibs into the machine, you have to do it slowly or the grinders won't turn, it gets too bogged down.

 

I run my nibs through a champion juice and liquify it first and then put in the grinder, then after it has been going for awhile, I add the sugar.

 

I am having the hardest time with temporing, I just can't seem to get it right.  I have tried a few different way but have had basically no success.  The chocolate in the santha is so good, you just want to eat it with a spoon but it blooms once it is in the moulds.

 

I have all the right temps and everything but it always blooms.  I will just keep trying until I figure out what is wrong.

 

Hope that helps

 

cheers

Liz