The Chocolate Life

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Louwegi's Discussions (10)

Discussions Replied To (8) Replies Latest Activity

"Will check the temps again to rule that out.  Our inclusions are soaked and dehydra…"

Louwegi replied on Monday to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

7 on Monday
Reply by Louwegi

"Another thought is the thermal mass of the entire refrigerator(pictured) when filled…"

Louwegi replied on Sunday to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

7 on Monday
Reply by Louwegi

"Hey Sebastian,  So we just did another huge production of 600 bars and they bloomed…"

Louwegi replied on Sunday to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

7 on Monday
Reply by Louwegi

"Soaked in filter water and then dehydrated at 170f for close to to 24 hrs to get rid…"

Louwegi replied Sep 8 to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

7 on Monday
Reply by Louwegi

"Hey Milford,  I too use Tomric molds and have issues with pull off marks.  Do you mi…"

Louwegi replied Sep 7 to Every time I use my molds for chocolate bars, they bloom.

16 Sep 8
Reply by Sebastian

"It really all depends. Once our dark chocolate comes to temperature(88.7f in our cas…"

Louwegi replied Jun 9 to What causes these swirls?

4 Jun 9
Reply by Sandy Phillips

"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away…"

Louwegi replied Jun 9 to What causes these swirls?

4 Jun 9
Reply by Sandy Phillips

"Email me: louie@nohmadsnackco.com I might be able to help you.  Louie"

Louwegi replied May 17 to A new venture

2 May 17
Reply by Louwegi

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