The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Discussions Tagged 'tempering' (38)

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

Rev V - How to Manually Adjust Temperature Settings?

Apologise if this has come up elsewhere - I recently purchased a Rev V tempering machine, we are just starting out bean to bar and have bee…

Started by Katie Partington

1 Mar 26
Reply by Ian

No need to temper chocolate? from Santa Barbara

Hello, Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingr…

Started by Alek Dabo

8 Feb 15
Reply by cheebs

Drying out chocolate

I've recently started a chocolate company in Taipei, Taiwan. Perhaps a foolhardy venture since Taipei is famously hot and humid pretty much…

Started by Lee

5 Jan 10
Reply by Need beans

Tempering Chocolate - Soft chocolate due to too fast tempering?

Hi, hope you guys can help me, struggling very hard with getting a chocolate that snaps and does not melt in my hands - read tons of blogs…

Started by Lars Moire

13 Jan 8
Reply by Lee

chocolate bar tempering problems

I've been having problems with making chocolate bars, I've been tempering the chocolate in my chocovision tempering machine and then pourin…

Started by sheena lange

0 Jan 6

How does a tempering machine work (Pomati)?

Hi, I have a Pomati T5 tempering machine, but I can't seem to get the tempering right. I'm used to temper in three steps, heat/cool/heat, b…

Started by Annika von Schlieben

7 Nov 18, 2013
Reply by Esteban Iriart

Experimenting and Tempering with Criollo Bean

Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao. It is the crio…

Started by Harald

5 Nov 13, 2013
Reply by Sebastian

Can you re-use/temper chocolate that has "bloom"?

Okay, quick question:  I've had a few of my pieces of chocolate that I've been trying to mold have some "bloom" in them.  I was wondering i…

Started by Brian Begun

13 Oct 31, 2013
Reply by Joe Suhrada

Problems with panning

I am panning freeze dried strawberries. So quite large (much larger than coffee beans). Currently using milk chocolate but I use white &…

Started by Colin Green

4 Aug 4, 2013
Reply by Colin Green

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service