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Bryan
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  • Chula Vista, CA
  • United States
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Bryan's Discussions

Microwave Temper Problem

Started this discussion. Last reply by Bryan Nov 12. 9 Replies

I couldnt find a piece to my temper machine so I had to use the microwave.  I put a cup of chocolate pieces in a microwave safe bowl then heated it to 118 degree in short 15-20 second bursts.  I then…Continue

Finished tempering question

Started this discussion. Last reply by Bryan Nov 2. 4 Replies

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the…Continue

Topping chocolate after it dries?

Started this discussion. Last reply by Clay Gordon Nov 2. 2 Replies

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.

Wrapping Candy?

Started this discussion. Last reply by Bryan Nov 1. 2 Replies

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.

 

Bryan's Page

Latest Activity

Bryan replied to Bryan's discussion Microwave Temper Problem
"I am using a 33% milk chocolate. It's in little chips to make melting easier. An odd thing I will do the exact same temper nether and hand dip the pieces and when they cool there is no bloom."
Nov 12
Andrea Bauer replied to Bryan's discussion Microwave Temper Problem
"Your working temperature depends on which type/brand of chocolate you are using. I only work with dark chocolate, so my working temp is 88-90. I'm sure there are other opinions on this, but I actually seed my chocolate at a warmer temp than you…"
Nov 12
Bryan replied to Bryan's discussion Microwave Temper Problem
"Also when you cool it tgat low when do you add your seed chocolate? It won't melt into the other chocolate."
Nov 12
Bryan replied to Bryan's discussion Microwave Temper Problem
"Andrea Cool to 80 then slowly bring it back up to say 86? I am trying to temper a cup at a time. I am just worried about wasting chocolate if I temper too much. I don't know what to do with the left over."
Nov 12
Andrea Bauer replied to Bryan's discussion Microwave Temper Problem
"Since you are aware of air temperature and humidity issues, I will skip that. I think you need to alter your tempering method. Do the steps as you described them, but cool well below 90. I'd cool down to 80 and then slowly rewarm using the…"
Nov 12
Bryan replied to Bryan's discussion Microwave Temper Problem
"Ok so what about putting it in the fridge for a bit? Also going by my method posted above what am I doing that could be corrected? The Candy the chocolate was on is about 1/2 inch thick"
Nov 12
Bryan replied to Bryan's discussion Microwave Temper Problem
"Normal room temp I guess I live in San diego so humidity is not a problem. I put a little on wax paper then in the fridge and it looked ok when it came out. Now when I put the chocolate on my candy I let it sit out over night uncovered. I was…"
Nov 11
Bryan posted a discussion

Microwave Temper Problem

I couldnt find a piece to my temper machine so I had to use the microwave.  I put a cup of chocolate pieces in a microwave safe bowl then heated it to 118 degree in short 15-20 second bursts.  I then let the chocolate cool to 95 degrees while stirring every little while.  When it hit 95 I started to add my seed chocolate.  Then I got the temp to 90 degrees.  At this point I poured the chocolate on my candy and let it sit on the counter.  When I came back a little while later it looked like…See More
Nov 8
Clay Gordon replied to Bryan's discussion Topping chocolate after it dries?
"Bryan - Just a quick technical note to follow on to what Andrea mentioned about the technique she uses: Chocolate does not dry as there is little to no water in it. When chocolate cools down the cocoa butter crystallizes. There are several forms of…"
Nov 2
Bryan replied to Bryan's discussion Finished tempering question
"What are the ideal temps for milk chocolate? I keep reading different numbers. Also do you use the Little Dipper? I am trying to find a decent temper machine under 600"
Nov 2
Larry replied to Bryan's discussion Finished tempering question
"Check it with a thermometer. That will help you sort out why the chocolate is being finicky."
Nov 2
Bryan replied to Bryan's discussion Finished tempering question
"Larry With the mini rev it doesn't display temperature. It just tells you when to seed after the chocolate melts. I am going to upgrade to the rev 2 that has a temperature display and you can adjust it."
Nov 1
Bryan replied to Bryan's discussion Wrapping Candy?
"So I put the wrong reply here. I will post pics of what I am doing later this week when I make a batch."
Nov 1
Larry replied to Bryan's discussion Finished tempering question
"It sounds like tempering. Your chocolate can come out of temper as it sets if the room is not cold enough or is too cold. Could you reply with the temperatures you are using? i.e. melt the chcocolate to xxx, add seed, cool to xx degrees, the room is…"
Nov 1
Larry replied to Bryan's discussion Wrapping Candy?
"Bryan, You could look into flow wrapping, but it would probably be cost prohibitive. Could you put the caramels into glassine candy cups and then put them in a box? Pictures would also be helpful."
Nov 1
Bryan posted a discussion

Finished tempering question

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to melt very fast when I pick it up. And it seems to be dull as well. Would these problems have anything to do with the chocolate I am using callebaut? Or is my tempering technique wrong ?
Oct 31

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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