The Chocolate Life

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Alan B
  • Male
  • Seattle, WA
  • United States
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Alan B's Discussions

Crystallization of Caramels

Started this discussion. Last reply by Alan B Apr 17, 2013. 2 Replies

I would appreciate any suggestions on how to prevent delayed crystallization of my caramels. I have been using Recchiuti's Fleur de Sel recipe from his 'Chocolate Obsession' book which uses the dry…Continue

Bar Molding Defect

Started this discussion. Last reply by Alan B Feb 10, 2013. 2 Replies

I am new to The Chocolate Life and would appreciate the group's thoughts on this recurrent problem I'm having with bar molds. I have attached a couple of pictures of recent snafus. After filling my…Continue

 

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Alan B joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Jul 7, 2013
Alan B joined Clay Gordon's group
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Giving Back

It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. The purpose of this group is to discuss ways to improve the quality of life of farm families and farm communities worldwide.
Jul 7, 2013
Alan B joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Jul 7, 2013
Alan B replied to Alan B's discussion Crystallization of Caramels
"Hi Jeff, Thank you for these guidelines. That's exactly what I've been looking for. I'll start by increasing the corn syrup slightly, with a corresponding decrease in caster sugar and see how this affects crystallization and…"
Apr 17, 2013
Jeff Stern replied to Alan B's discussion Crystallization of Caramels
"If you reduce fat, you will increase the stickiness of the final product. If you decrease corn syrup or glucose the flow properties will change. Less glucose/corn syrup, less flow in the final product. The reverse is also true, more fat, less…"
Apr 14, 2013
Alan B posted a discussion

Crystallization of Caramels

I would appreciate any suggestions on how to prevent delayed crystallization of my caramels. I have been using Recchiuti's Fleur de Sel recipe from his 'Chocolate Obsession' book which uses the dry technique for making caramels. I've noticed that my caramels start graining up about a week out, despite enrobing them in chocolate and storing them in a sealed container to hopefully limit moisture attraction. I'm wondering if there isn't enough 'doctoring agent' in this recipe? Here is my current…See More
Apr 11, 2013
Alan B joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Feb 22, 2013
Alan B replied to Alan B's discussion Bar Molding Defect
"Thank you very much for the suggestions. My room is at around 68 F, but I did neglect to warm the molds prior to filling them :( I wasn't sure what this defect was called--thank you for explaining that this is a release mark. Best wishes, Alan"
Feb 10, 2013
Chocotoymaker replied to Alan B's discussion Bar Molding Defect
"Either your room or your molds are too cold when you pour your chocolate. Plus there is no need to wait a few hours before de-moulding. Take a hair dryer and heat the molds with it for about 3 seconds that should take care of your release marks.…"
Feb 9, 2013
Alan B posted a discussion

Bar Molding Defect

I am new to The Chocolate Life and would appreciate the group's thoughts on this recurrent problem I'm having with bar molds. I have attached a couple of pictures of recent snafus. After filling my well-cleaned polycarbonate molds with precystallized dark chocolate (from Guittard), I place them in the refrigerator for around 10-15 minute and then place the molds at room temperature for a few hours before releasing the bars. As the photos …See More
Feb 6, 2013
Alan B updated their profile
Feb 6, 2013
Alan B is now a member of The Chocolate Life
Dec 19, 2012

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Course at Callebaut Chocolate Academy in Chicago
My favorite chocolate is:
Felchin

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