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Caroline White
  • San Francisco, CA
  • United States
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Caroline White's Discussions

Blemishes on chocolate bars

Started this discussion. Last reply by Caroline White Feb 18. 7 Replies

I make dark chocolate bars and thin wavers in different sizes. The temper seems to be fine since the bars release nicely from the mold after I take them out of the fridge. But the bars often have…Continue

Is it safe to make truffles without enrobing?

Started this discussion. Last reply by Lana Dec 5, 2012. 9 Replies

Hi,I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle that just melts in your mouth. So I have been experimenting…Continue

 

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Latest Activity

Caroline White replied to Caroline White's discussion Blemishes on chocolate bars
"Sebastian and Kristofer, Thank you for your recommendations. I'm still not entirely sure what causes the blemishes. It might be scratches. But it's strange that I don't see any spots or scratches on the molds when they are empty and…"
Feb 18
Caroline White replied to Caroline White's discussion Blemishes on chocolate bars
"Sebastian and Kristofer, Thank you for your recommendations. I'm still not entirely sure what causes the blemishes. It might be scratches. But it's strange that I don't see any spots or scratches on the molds when they are empty and…"
Feb 18
Sebastian replied to Caroline White's discussion Blemishes on chocolate bars
""water marks" are #2 in my initial post - dissolved minerals left behind as the water evaporates.  Best thing to do is to remove the offending minerals so they're not there to be left behind.  If it is mineral deposits that…"
Feb 14
Kristofer Kalas replied to Caroline White's discussion Blemishes on chocolate bars
"I suggest using a warming cabinet http://www.moldart.be/chocolate_heating for future cleaning. Once you use your molds once, and turn out your chocolate, just don't return them to the water from there. They should be fine."
Feb 14
Caroline White replied to Caroline White's discussion Blemishes on chocolate bars
"Thank you both for your replies. I live in California, and our water here is not hard at all. However, I know that some professionals recommend to not washing the molds, but I thought it would not be a problem with the soft water we got. What to do…"
Feb 14
Kristofer Kalas replied to Caroline White's discussion Blemishes on chocolate bars
"These may be water marks left over from washing your molds. We never wash our molds in water; we simply heat, wipe and polish. Do you have especially hard water where you live? Take a look at your molds and see if you can spot the water marks."
Feb 14
Sebastian replied to Caroline White's discussion Blemishes on chocolate bars
"It's one of two things: 1) Most likely it's what's called a 'pull mark', and is caused by the dynamics of heat removal between your chocolate, whatever material the mold is made of, the chocolate:mould mass ratio, and the…"
Feb 13
Caroline White posted a discussion

Blemishes on chocolate bars

I make dark chocolate bars and thin wavers in different sizes. The temper seems to be fine since the bars release nicely from the mold after I take them out of the fridge. But the bars often have slight blemishes (You might call them cooling marks??). It's not cacao butter stains, just spots or lines where there is a little less shine. Often it's only visible when I look at the bar under a bright light, but for me, it's just not perfect. And it's frustrating because I don't know what causes it.…See More
Feb 13
Caroline White commented on Caroline White's blog post Shipping chocolates in Spring weather
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Feb 28, 2013
Clay Gordon commented on Caroline White's blog post Shipping chocolates in Spring weather
"Caroline: There are several discussions on warm weather shipment in the main discussion forum. I would use the google search box on the home page to find them. The forum is the place to ask questions. Blogs are for stories and the like. :: Clay"
Feb 28, 2013
Caroline White posted a blog post

Shipping chocolates in Spring weather

I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…See More
Feb 27, 2013
Lana replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"You're so welcome Caroline.  I'm glad it worked out for you.  I thought it might.   Omar, 10 - 20% would be a lot of added cocoa butter.  You shouldn't need that much.  Start with maybe 3% and work up…"
Dec 5, 2012
chocochoco replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"Hi Lana, How much cocoa butter should we add? Previously, you said 10 - 20% butter oil. Would be the same for cocoa butter? Thanks, Omar"
Dec 5, 2012
Caroline White replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"Thanks, Lana. I tried the method with the added cocoa butter and got a great result. The coat is much thinner and the truffle is better. Thanks so much for your help! I'm experimenting with shelf life as well. Will check how the truffle is in 2…"
Dec 5, 2012
Lana replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"You could add cocoa butter to your chocolate to thin it out.  It will be much easier to get a thin coating dipping as you normally would.  I think you'd be happy with the result.  Based on what you mentioned it sounds like your…"
Nov 29, 2012
Caroline White replied to Caroline White's discussion Is it safe to make truffles without enrobing?
"Thank you all for your input. I checked the websites of neococoa and intrique chocolates. The latter doesn't give info on shelf life, neococoa says that its chocolates should be consumed within 2 weeks. I will try coating with butter oil, also…"
Nov 29, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Visiting Barry Callebaut Headquarter in France
My favorite chocolate is:
Valrhona

Caroline White's Blog

Shipping chocolates in Spring weather

Posted on February 27, 2013 at 2:48pm 2 Comments

I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…

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