The Chocolate Life

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All Discussions Tagged 'temperature' (9)

Discussions Replies Latest Activity

Why can't I keep my temper?

Hello!  I use chocolate at work to make chocolate bark.  I believe it is from 72% belgian chocolate callets.  I use the double boiler metho…

Started by Tobias

6 Mar 27
Reply by Tobias

Food safety when keeping chocolate or compound melted

I recently purchased a chocolate melter from TCF sales. I am currently using Mercken's compound melts in this melter.    We are extremely h…

Started by Shannon Campbell

15 Apr 8, 2013
Reply by Brad Churchill

Raw Chocolate

Greetings Chocolate Lifers,I have been enjoying so much rich information from perusing this website, the time has come for my debut contrib…

Started by Sirius Chocolate

27 Mar 1, 2013
Reply by beth campbell

Controlling Relative Humidity when Polishing Panned Chocolate

To get a good lustre on panned products I need to attain a Relative Humidity of aroung 45% and a temperature of around 17 degrees C. Howeve…

Started by Colin Green

2 Jul 4, 2012
Reply by Colin Green

Deep Insights Needed: Hot Chocolate

I recently returned from 6 months in Paris, spending a great deal of time with the chocolate and pastry kings. Whether I was talking with J…

Started by Adam Wayda

11 May 14, 2012
Reply by Gap

Need "ganache" help quick!

So I have 1 day to figure this out! I am trying a different method of making truffles. I need my truffles to have a long shelf life so I ca…

Started by Klassy

18 Feb 24, 2011
Reply by Sebastian

The Three Temperature 'non' amigos....

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperatu…

Started by Anthony Lange

1 Nov 26, 2010
Reply by Ruth Atkinson Kendrick

Storing Chocolate

Hello, Firstly I'd just like to say hello and introduce myself; my name is Louise Thomas and I run a company called The Chocolate Consulta…

Started by Louise Thomas

1 Oct 27, 2009
Reply by SU

Technical Melting Temperatures

Greetings, I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have…

Started by Robert Cabeca

0 Aug 2, 2009

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