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Brianna
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  • Seattle, WA
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Brianna's Discussions

Adding cocoa butter to thin chocolate

Started this discussion. Last reply by Ruth Atkinson Kendrick Aug 21, 2013. 3 Replies

Hi there,If I am looking to add cocoa butter to thin out and lower the viscosity of chocolate, does anyone know how much I can add before it will really begin to effect the flavor? Will a higher…Continue

Achieving a super thin layer of chocolate on a hard center

Started this discussion. Last reply by Clay Gordon Aug 21, 2013. 2 Replies

Hi there everyone,  I am looking to get an very very thin layer of chocolate on to a hard center. By thin I mean super super thin, around 8g-10g of chocolate per 28 grams of hard centers. I will be…Continue

 

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Jeremy Rushane and Brianna are now friends
Oct 22, 2013
Ruth Atkinson Kendrick replied to Brianna's discussion Adding cocoa butter to thin chocolate
"Why don't you call the lab at Guittard? They are very helpful and can answer your questions. Guittard also sells cocoa butter. They might suggest you use a different chocolate than Ramona."
Aug 21, 2013
Brianna replied to Brianna's discussion Adding cocoa butter to thin chocolate
"Clay, Thank you for taking the time to reply, I really appreciate it. I will be using Ramona Guittard. Yes, to answer your question this is about the enrobing question, we have been trying to achieve the thin layer with the enrober, and yes it does…"
Aug 21, 2013
Clay Gordon replied to Brianna's discussion Achieving a super thin layer of chocolate on a hard center
"Brianna - I assume you've done tests to know that the chocolate adheres well to your center. Can you specify thinness as a measurement, not weight? 8-10gr of chocolate on 28gr of center is 25-30% by weight which seems fairly thick, actually.…"
Aug 21, 2013
Clay Gordon replied to Brianna's discussion Adding cocoa butter to thin chocolate
"Brianna: You should only need to add a fairly small amount (<5% by weight) so the answer is ... it depends on the chocolate and the cocoa butter you are using. Unsweetened chocolate (like Guittard Oban) is fairly high in cocoa butter, so if you…"
Aug 21, 2013
Colin Green replied to Brianna's discussion Achieving a super thin layer of chocolate on a hard center
"How many do you need? I do this with freeze dried strawberries in order to give me a base for panning."
Aug 20, 2013
Colin Green left a comment for Brianna
"Brianna - I would love to help you in any way I can. Just ask and if I can help I will be delighted to! Colin :-)"
Aug 20, 2013
Brianna posted discussions
Aug 20, 2013
Brianna is now a member of The Chocolate Life
May 3, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Sipping true hot chocolate in florence.
My favorite chocolate is:
Dark

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At 6:23pm on August 20, 2013, Colin Green said…

Brianna - I would love to help you in any way I can. Just ask and if I can help I will be delighted to!

Colin :-)

 
 
 

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