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
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
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.
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
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…"
"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…"
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
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
"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.
"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.…"
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