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All Discussions Tagged 'temperature' (9)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Food safety when keeping chocolate or compound meltedI 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 Reply by Brad Churchill |
 Artisan Chocolate Temperature CurveDoes anyone know any "easy" way of getting the right temperature curve for an artisan chocolate? I've been trying to temper it by trial and… Started by Daniela Vasquez |
17 |
Mar 10 Reply by Daniela Vasquez |
 Raw ChocolateGreetings 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 Reply by beth campbell |
 Controlling Relative Humidity when Polishing Panned ChocolateTo 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 ChocolateI 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 ChocolateHello, 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 TemperaturesGreetings, 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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