The Chocolate Life

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All Discussions Tagged 'tempering' (40)

Discussions Replies Latest Activity

TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...

So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain. So…

Started by Klassy

9 Feb 21, 2013
Reply by Cesar Jose

Is this sugar bloom and how to prevent it?

I own a new start up chocolate and confection company.  One of our products is chocolate bark, which we do in layers of various chocolates…

Started by Anastasia Weis

3 Feb 13, 2013
Reply by Daniela Vasquez

Thinning white chocolate

I could REALLY do with some help please. I need to thin down chocolate in order to apply a thin layer to enable me to pan freeze dried prod…

Started by Colin Green

2 Jan 23, 2013
Reply by Colin Green

tempering choc too thick

Hi I've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tch…

Started by Amy T

6 Dec 12, 2012
Reply by Brad Churchill

Which Tempering Machine to Purchase: FBM, Gami, Selmi or Wheel type

Hello, I am sure, this question might have been discussed many number of times. However, every customer has got it's own requirement. Our…

Started by Sam

35 Nov 24, 2012
Reply by Clare O'Neill

Tempering Machine

I'm thinking of buying a tempering machine, I like Pomati's T5 or Selmi, does anyone have any review on these tempering machines? What bran…

Started by Daniela Vasquez

13 Oct 23, 2012
Reply by Daniela Vasquez

What is a good, small enrober to buy?

I am contemplating the purchase of a small enrober. I need to pan freeze-dried fruits (especially strawberries and I'd like to try raspberr…

Started by Colin Green

20 Sep 5, 2012
Reply by Colin Green

Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)

Hi there, I am currently looking at different tempering machines for my (rather small) production. Anyone out there using any of the two…

Started by Anissa Talbi

2 May 9, 2012
Reply by Beth L. Evard

To add extra cocoa butter OR NOT? (When tempering real chocolate)

Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my ne…

Started by Erica Rodriguez-Anthony

3 Apr 28, 2012
Reply by Mark Wightman

Chocolate Thermometers

Ok, my tempering skills are not sharp. They are getting better but not there yet. I bought one of those paddle type of thermometers, but I…

Started by Steve Kurz

9 Apr 16, 2012
Reply by Rosie

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