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Bryan
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  • Chula Vista, CA
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Chocolate for tempering?

Started Jul 21 0 Replies

I was wonder what chocolate people use for candy making? I need all 3 milk, dark and white. I was looking for a good brand that won't kill my bank account

Tempered Chocolate After drying question

Started this discussion. Last reply by Larry Jul 11. 3 Replies

I made some candy today with a fondant center and tempered milk chocolate.  Well I have a few questions about tempering chocolate and drying it.  I am using a Revolation 1 to temper. 1.  Is it ok to…Continue

Chocolate Ganache question

Started this discussion. Last reply by Bryan Jul 10. 2 Replies

I recently tried to make two different ganaches one with dark and one with white chocolate. I did a 4 to 1 ratio chocolate to cream into order to make the ganache stuff so I can cut it with a knife…Continue

 

Bryan's Page

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Bryan posted a discussion

Chocolate for tempering?

I was wonder what chocolate people use for candy making? I need all 3 milk, dark and white. I was looking for a good brand that won't kill my bank account
Jul 21
Larry replied to Bryan's discussion Tempered Chocolate After drying question
"I hear you, but the machine could have a miscalibrated thermometer, or something else going on. I'd still use the machine, but check the temps to be sure they are correct."
Jul 11
Bryan replied to Bryan's discussion Tempered Chocolate After drying question
"Yeah it seems like the chocolate is hardening as I give it a day or two. When I temper I am using a machine so I figured the temps should be fine. At least I thought so."
Jul 11
Larry replied to Bryan's discussion Tempered Chocolate After drying question
"It sounds like your chocolate is not tempered well. Please check your process with a thermometer with known accuracy. Take the chocolate to 115(f) let it stir there for awhile. Think of it as melting ice cubes in boiling water. Even though the water…"
Jul 11
Bryan posted a discussion

Tempered Chocolate After drying question

I made some candy today with a fondant center and tempered milk chocolate.  Well I have a few questions about tempering chocolate and drying it.  I am using a Revolation 1 to temper. 1.  Is it ok to put the chocolate in the refrigerator to help the chocolate cool faster?  Will that hurt the temper and final product in anyway?2. Even though my chocolate is dry on the outside it still seems to not have that crisp break like it almost hasnt dried below the top layer.  Is that possible? 3.  Even…See More
Jul 11
Bryan replied to Bryan's discussion Chocolate Ganache question
"See I was not checking the temp of the cream when I poured it over the chocolate so I melt the chocolate at a temp that won't lose the temper then mix the cream in ?"
Jul 10
Ruth Atkinson Kendrick replied to Bryan's discussion Chocolate Ganache question
"4 to 1 ratio for dark chocolate is overkill. 2 to 1 is more realistic. Are you adding other ingredients? What is the temp of your ganache? Putting in fridge temporarily helps, but it will soften more when you bring it to room temp. Try to not get…"
Jul 10
Bryan posted a discussion

Chocolate Ganache question

I recently tried to make two different ganaches one with dark and one with white chocolate. I did a 4 to 1 ratio chocolate to cream into order to make the ganache stuff so I can cut it with a knife into squares and did them. My problems1. The white chocolate ganache wouldn't harden unless I put it in the fridge and when I took it out it went soft again. How do I make it stiffen at room temperature?2. I had the exact same problem with the dark chocolate but it was a tiny bit stiffer but still I…See More
Jul 10
Bryan is now a member of The Chocolate Life
Jun 28

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
That my cheap little tempering machine actually worked the first time I tried it.
My favorite chocolate is:
Too many to list

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