I am here to help

Replies to This Discussion

Permalink Reply by Andre Costa on October 9, 2009 at 12:27pm

Will do!

Permalink Reply by rawan ali on November 29, 2009 at 3:36pm

Hi joe Iam rawan from jordan I would like to learn how make chocolate at hom and i needed to be step by step beacuse i dont have any experiance i will be thankful joe

Permalink Reply by JOE CREVINO on November 29, 2009 at 5:56pm

The first thing I would do is to read a book called Candy Making for Dummies by Dave Jones.

What type of chocolate do you have access to in Jordan ?

joe

Permalink Reply by rawan ali on November 29, 2009 at 8:00pm

all of type and we have brand chocolate but most of chocolate in my country comes from lebnan and its from factory i have never tryed hand made chocolate i want fresh chocolate not imported chocolate

Permalink Reply by JOE CREVINO on November 29, 2009 at 9:54pm

Do you mean you want to start with the bean ??

Permalink Reply by rawan ali on November 30, 2009 at 8:49am

if i can start in my kitchen with the bean i dont minde but do you think at first step to me start with simple material

Permalink Reply by JOE CREVINO on November 30, 2009 at 9:06am

You have to decide to use real chocolate which has to be tempered or compound which is much eaiser to work with. In either case you need to do some reading regarding how to do it. I can help you along the way but you need to get a basic sense of what you are doing either thru reading or by take a course.

joe

Permalink Reply by rawan ali on November 30, 2009 at 12:32pm

you adviced me before to read abook calledCandy Making for Dummies by Dave Jones. do you think it well help me.

Permalink Reply by JOE CREVINO on November 30, 2009 at 5:22pm

This would help you a great deal

Permalink Reply by María Soledad Troya on March 20, 2010 at 8:21pm

Dear Joe;
I´m at this point learning to temper chocolate, arriba type from Ecuador. In fact I´m in Ecuador, I live here.
OK. the fact is I have tempered it already for a few times, considering the perfect highest temperature to be 41degrees Celsius, and dropping it in the marble to 31and a half (considering a degree more or less below or over to play) before pouring in the molds.
The other day , given certain circumstances the chocolate went over 80 degrees Celsius , however I went ahead and tempered it in the mood of experimentation. Big surprise, the chocolate tablet turned great, shiny, flawless, beutyfull ???? How that happened? The lowest temperature after tempering was 31 c
Celsius .

And yesterday , considering that particular occasion with shiny results, my chocolate went to 60 Celsius, and I worked with it, until it dropped to 32. Thinking (big mistake) it was ready, I poured over 4 molds. Some was left, and since I did not have a mold ready, I improvised and poured a little later.
The first 4 tablets turned bad, no shine, white spots, very earthy feeling at the mouth. But the fifth tablet, the left over one tuned perfect or almost perfect.

The questions
what happened with the 80 Celsius of the first occasion?
What happened with today´s tablets? the 4 spotty firsts ones, and the shiny fifth one?
Thanks, for being there for questions
Have you tempered arriba from Ecuador?

By Thanks again
Sole

Permalink Reply by JOE CREVINO on March 20, 2010 at 9:10pm

Hi,
what happened with the 80 Celsius of the first occasion?

Over 89C should burn the chocolate. The first thing I would suggest is to recalibrate your measuring device. Something does not make sense

What happened with today´s tablets? the 4 spotty firsts ones, and the shiny fifth one?
Perhaps your chocolate did not come into temper until it cooled more hence the shiny fifth one

I have not used arriba.

keep in touch,
joe

Permalink Reply by María Soledad Troya on March 20, 2010 at 10:06pm

Joe:
thanks for your answers, they are quite clarifying and concise.
I really think I have to be very careful with temperatures next times
Sole
pd: what are your optimal temperatures like?

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