The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jim Dutton's Discussions (30)

Discussions Replied To (28) Replies Latest Activity

"Even in my very-limited-production chocolatiering, I have an idea of what the Christ…"

Jim Dutton replied Dec 10 to adding cocoa butter when tempering

11 on Friday
Reply by TalamancaOrganicaCacao&Chocolate

"Brad, Very helpful document.  You mention that one should not let the tempered (dark…"

Jim Dutton replied Dec 9 to adding cocoa butter when tempering

11 on Friday
Reply by TalamancaOrganicaCacao&Chocolate

"I am adding a post to this thread on the over-crystallizing problem and ways to solv…"

Jim Dutton replied Dec 1 to Adding melted chocolate to tempered chocolate

11 Dec 1
Reply by Jim Dutton

"Yes, you can change the temperatures in the Rev 2.  Start the melting cycle, and pre…"

Jim Dutton replied Sep 8 to Chocovision Rev2 default temperatures

2 Sep 9
Reply by Eduardo Ostos

"You might visit www.chocolateworld.be and look at their enormous selection of molds,…"

Jim Dutton replied Aug 20 to Advice about specific mould

4 Aug 21
Reply by Or M

"I didn't mean to say a tempering machine is better than a melter.  Many people like…"

Jim Dutton replied Aug 19 to Microwave tempering

5 Aug 19
Reply by Jim Dutton

"My impression from reading (and experience) is that with time too many Type V crysta…"

Jim Dutton replied Aug 19 to Microwave tempering

5 Aug 19
Reply by Jim Dutton

"If you can keep (dark) chocolate at that 90-91F. temperature, you are fine, but some…"

Jim Dutton replied Aug 19 to Microwave tempering

5 Aug 19
Reply by Jim Dutton

"Thanks for the reply, even though the news was not quite what I hoped for.  When you…"

Jim Dutton replied May 13 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

"I am adding a question to this older topic as it is more or less the subject of my l…"

Jim Dutton replied May 13 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

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