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Bryan
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  • Chula Vista, CA
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Bryan's Discussions

Wrapping Candy?

Started 2 hours ago 0 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.

Hand dipping candy problems

Started this discussion. Last reply by Bryan Sep 8. 7 Replies

I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not…Continue

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

 

Bryan's Page

Latest Activity

Bryan posted a discussion

Wrapping Candy?

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.
2 hours ago
Bryan replied to Bryan's discussion Hand dipping candy problems
"Sometimes it is slab candy. Sometimes it's miscellaneous shapes and piece. I will try the method for slab candy but I never over tempered chocolate at least not on purpose."
Sep 8
Larry replied to Bryan's discussion Hand dipping candy problems
"no, the chocolate around the edge will seal to the dot. We used to do this to dip cream fondant. Now we've switched to dipping the fondant with the slab method that Gap mentioned. - precoating the bottom & using a dipping fork to…"
Sep 8
Gap replied to Bryan's discussion Hand dipping candy problems
"Along the lines of Peter's response: what candy are you coating? Is it something you make in a "slab" before cutting up and then dipping? If it is, then you can pre-coat the bottom of the slab with over-tempered chocolate, cut up the…"
Sep 8
Peter replied to Bryan's discussion Hand dipping candy problems
"Coating it with chocolate twice is the best solution."
Sep 8
Bryan replied to Bryan's discussion Hand dipping candy problems
"But wouldn't the same thing happen to the chocolate that's on the hardened dot?"
Sep 8
Bryan replied to Bryan's discussion Hand dipping candy problems
"So basically the candy sits on the dot of hardened chocolate and the weight of the candy no longer has an effect on the bottom. Nice idea never occurred to me"
Sep 8
Larry replied to Bryan's discussion Hand dipping candy problems
"The problem is the weight of the candy is pushing the the chocolate out from the bottom. Try making some dots on your parchment then dipping the candy onto the the hardened dot."
Sep 7
Bryan posted a discussion

Hand dipping candy problems

I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not be fully covered. How do I get the bottom completely covered?
Sep 7
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

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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