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Alan Caldwell
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praline finish

Started on Sunday 0 Replies

attached are 2 photosIm getting some real nice sheen on the praline, but theres also swirlwhat causes the swirl?any help appreciatedcheersalan Continue

looking for praline(s) help

Started this discussion. Last reply by Alan Caldwell Nov 10. 1 Reply

Ive been working on making a line of pralines  scenario; microwave tempered Callebaut C811(54%)+ 5% cocoa buttermold at 26C (from a very cool oven, not a heat lamp or ambient at 18-19Csingle…Continue

what did I do to my chocolate?

Started this discussion. Last reply by Alan Caldwell Oct 13. 2 Replies

Ive been dabbling a bit lately with making bonbons.I have used a friends tempering machine to get the temper right. For the first batch of bonbonsIve had a few bonbons stick, but thats a different…Continue

I melted my Santha...questions ensue

Started this discussion. Last reply by Brad Churchill Mar 4. 5 Replies

A few weeks ago I was asking about alternatives to the Champion juicer. One of the suggestions that was given was to preheat the bowl/rollers.....Well in a plan that wasnt quite as well thought out,…Continue

 

Alan Caldwell's Page

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Alan Caldwell posted a discussion

praline finish

attached are 2 photosIm getting some real nice sheen on the praline, but theres also swirlwhat causes the swirl?any help appreciatedcheersalan See More
Sunday
Alan Caldwell replied to Alan Caldwell's discussion looking for praline(s) help
"this is the cut view...."
Nov 10
Alan Caldwell posted a discussion

looking for praline(s) help

Ive been working on making a line of pralines  scenario; microwave tempered Callebaut C811(54%)+ 5% cocoa buttermold at 26C (from a very cool oven, not a heat lamp or ambient at 18-19Csingle batches/traysfor the most part the temper is aok, filling temp ambientQ's;Why would I get an odd corner of a praline that is massively untempered but the rest is ok.(see pic)This particular mold is nice, it releases easy ( I presume its do to its shape). However it also tends to be the only one that has…See More
Nov 10
Daniel Keadle and Alan Caldwell are now friends
Oct 22
Alan Caldwell replied to Alan Caldwell's discussion what did I do to my chocolate?
"Thank you Mark.  Will try that out. Cheers! Alan"
Oct 13
Mark Heim replied to Alan Caldwell's discussion what did I do to my chocolate?
"At 50C your cocoa butter is melted, but you have small agglomerates formed when your "leftover" cooled uncontrolled.  If you smear the warm chocolate between your fingers or on your tongue and feel nothing more than soft clotted…"
Oct 12
Alan Caldwell posted a discussion

what did I do to my chocolate?

Ive been dabbling a bit lately with making bonbons.I have used a friends tempering machine to get the temper right. For the first batch of bonbonsIve had a few bonbons stick, but thats a different post.Ive gotten a bit of "leftover" choc.  Its from when I empty the molds.  Ive tried to reheat the choc to retemper it. I put the choc into a small plastic container, into the water bath of my thermocirculator.  48C till its all melted, and I checked the temp. It was kind of lumpy, small sand grain…See More
Oct 10
Brad Churchill replied to Alan Caldwell's discussion I melted my Santha...questions ensue
"No slack.  Link belt should be tight."
Mar 4
Alan Caldwell replied to Alan Caldwell's discussion I melted my Santha...questions ensue
"So I reattached the stem to the bowl, its a wee bit of a wobble, but its not like it didnt have one before... I ended up using a poly-urethane adhesive used in the construction industry, called PL Premium. I first tried it on a rock and piece of…"
Mar 4
Ben Rasmussen replied to Alan Caldwell's discussion alternatives to champion juicer
"I've also heard from another maker who is using a VCM for pre-grinding in production. At some point, I'd love to upgrade to one for the larger bowl size. Googling confirms that the original Cuisinarts were manufactured by Robot Coupe. Not…"
Feb 24
Ben Rasmussen replied to Alan Caldwell's discussion alternatives to champion juicer
"Hi Dave. I'll post the results when I do a larger batch."
Feb 24
Alan Caldwell replied to Alan Caldwell's discussion alternatives to champion juicer
""   the first Cuisinart food processors were private label Robot Coupes " hunh!  I did not know that.  Vertical Cutter; good to know. Corona mill; cheap materials- somehow i knew that might come out in the wash. I…"
Feb 24
Clay Gordon replied to Alan Caldwell's discussion alternatives to champion juicer
"The point is that there are many options at many price levels for every budget and situation. I've seen vertical cutter mixers in production - so I know they work. You get very large batch capacity (compared with most food processors). Used,…"
Feb 24
Alan Caldwell replied to Alan Caldwell's discussion alternatives to champion juicer
"Im not surprised to hear the Cusinart does good.  Ive used robo coupes for 20 years and I gotta be honest Ive never been impressed with their power (or is it power delivery).  That being said they do take a good amount of abuse (Ive seen…"
Feb 24
Dave Huston replied to Alan Caldwell's discussion alternatives to champion juicer
"Thanks Ben that's good to know!!  I'll be curious to hear how long it eventually takes you with a much larger batch of nibs and whether it scales linearly.  For instance, would 15 kilos take you 50 minutes?  And then of…"
Feb 24
Ben Rasmussen replied to Alan Caldwell's discussion alternatives to champion juicer
"I've recently purchased a 20-cup Cuisinart food processor. The motor specs are roughly comparable to the Robot Coupe I was looking at, but it has a larger capacity and is less expensive. It also has overheating protection to avoid burning out…"
Feb 24

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Dark
Most memorable chocolate experience:
youre not old enough to know
My favorite chocolate is:
seriously?

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