The Chocolate Life

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Cheryl Brighty
  • Female
  • Newmarket, Suffolk
  • United Kingdom
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Cheryl Brighty's Discussions

does anyone have any experience of tempering raw chocolate?

Started this discussion. Last reply by Brad Churchill Jun 28, 2013. 1 Reply

i am new to raw chocolate but have worked a lot with couverture.  The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil.  Has anyone had any experience…Continue

Tags: help, technical, choc, raw

 

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Latest Activity

Cheryl Brighty replied to Sally Cook's discussion Pate De Fruit shelf life
"I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also…"
Oct 22, 2013
Cheryl Brighty replied to PHLChocolate's discussion Chocolate/Whiskey Question... in the group The Science of Chocolate
"I found recently that some chocolate bars i had made and stored unwrapped in the same boxes as real ale truffles now distinctly taste of the ale but it did take several months."
Oct 22, 2013
Cheryl Brighty replied to Dave Huston's discussion Home Cooking and Off-Flavors in your Chocolate? in the group Home Brew Chocolate
"I think it would be possible. It is definately the case that the finished product is sensitive to picking up strong odours during storage, and i always avoid cooking anything strong smelling when working with chocolate as it can be affected.…"
Sep 26, 2013
Brad Churchill replied to Cheryl Brighty's discussion does anyone have any experience of tempering raw chocolate?
"Aside from the fact that "raw chocolate" is a 99.99% misleading load of crap, there's a very good chance that both the agave and coconut oil will prevent it from tempering.   I think if you REALLY dig into the source of your…"
Jun 28, 2013
Cheryl Brighty joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
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Sculpting with Chocolate

This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Jun 28, 2013
Cheryl Brighty posted a discussion

does anyone have any experience of tempering raw chocolate?

i am new to raw chocolate but have worked a lot with couverture.  The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil.  Has anyone had any experience of tempering such a blend bearing in mind that 'raw' usually limits your temperature range.  i am also unsure how the coconut oil may interfere with the cocoa butter crystallisation.  i won't know the exact recipe until I decide whether to accept the job.See More
Jun 28, 2013
Cheryl Brighty updated their profile
Jun 28, 2013
Cheryl Brighty is now a member of The Chocolate Life
Oct 28, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
An amazing bar at a chocolate tasting i was jointly organising that had about 10 flavours in one....blowing all the fuses in a chocolate demonstration and having to mime everything until we could get the power back on....people rolling in the aisles at my puppet version of the history of chocolate...my then 3 year old making her first chocolates....my husband grinding his first lot of nibs by hand to cocoa liquor....some of my 14 year olds chocolate sculptures...i could go on.
My favorite chocolate is:
currently Grenada chocolate co 82%

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