The Chocolate Life

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Belinda Reed
  • Female
  • NSW
  • Australia
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Urgent Help Needed - Troubles with Tempering

Started this discussion. Last reply by Belinda Reed Sep 3, 2013. 2 Replies

Hi there, I have been working with chocolate for quite some time now and am just starting to encounter a problem lately.  I am making large sheets of chocolate and topping with nuts/freeze dried…Continue

Tags: Heating, Crystallisation, Tempering

 

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Latest Activity

Belinda Reed left a comment for Marco Dabizzi
"Hi Marco, Thank you for getting in touch with me. I will get my partner Mark to email you directly. Kind regards Belinda"
Feb 27
Belinda Reed left a comment for Christopher Sheldrick
"Hi Christopher, thank you for getting on touch.  Would you like some information about the business? If so send me your direct email or phone number and we will get in touch. Cheers Belinda"
Feb 27
Belinda Reed is now friends with Marco Dabizzi, Christopher Sheldrick and Colin Green
Feb 27
Christopher Sheldrick left a comment for Belinda Reed
"Hi Belinda, I'm interested in that email you sent out about selling your business. "
Feb 26
Belinda Reed updated their profile
Feb 26
Belinda Reed joined Clay Gordon's group
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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
Feb 26
Belinda Reed replied to Belinda Reed's discussion Urgent Help Needed - Troubles with Tempering
"Hi Larry, thanks so much for the response and PDF, it is very helpful. Cheers Belinda"
Sep 3, 2013
Larry replied to Belinda Reed's discussion Urgent Help Needed - Troubles with Tempering
"Belinda, It sounds like the chocolate is cooling too slowly - the chocolate is loosing temper as it starts to crystalize and gives off heat.  Try adding some air movement. When we bought our little dipper (used) I contacted Hilliard's for…"
Sep 3, 2013
Belinda Reed posted a discussion

Urgent Help Needed - Troubles with Tempering

Hi there, I have been working with chocolate for quite some time now and am just starting to encounter a problem lately.  I am making large sheets of chocolate and topping with nuts/freeze dried ingredients etc, or mixing some of the ingredients into the chocolate then spreading.  My chocolate is coming out looking fine and is testing properly on parchment paper, but after about 2 hours it starts to go whitish grey, with swirls and marks on the surface.  It definitely seems to happen more with…See More
Sep 3, 2013
Belinda Reed is now a member of The Chocolate Life
Jun 11, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Coco Chocolate Sydney Australia
My favorite chocolate is:
Dark Chocolate w Orange Oil/Peel

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At 9:39pm on February 26, 2014, Christopher Sheldrick said…

Hi Belinda, I'm interested in that email you sent out about selling your business. 

 
 
 

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