"Hi I'm Manju Sethia from Calcutta now Kolkata India, I have not as yet met anyone bean to bar chocolatiers except for maybe Morde from Pune.
I would love to do it but I really dont know if it would be feasible as in terms of dong good…"
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Chirag Bhatia's Discussions
why does my chocolate become grainy
Started this discussion. Last reply by Andy Ciordia Aug 24, 2012. 5 Replies 0 Likes
Hey Members I've been making good headway with my chocolate except that after a couple of weeks in the fridge it gets grainy.. no discoloration to suggest bloom n it still tastes great but the mouth…Continue
Cooking milk powder
Started this discussion. Last reply by Sebastian Sep 13, 2012. 12 Replies 0 Likes
So i recently made a batch of 45% milk chocolate. The problem is that most people who tasted it said it had a raw(ish) milk taste to it, which they didn't like.That got me thinking if could i…Continue
Can sugar bloom be reversed?
Started this discussion. Last reply by Andy Ciordia Mar 15, 2012. 8 Replies 0 Likes
Yesterday i made a batch of chocolates that had an absolutely smooth texture when i removed it from the melangeur, i then tempered it ( i think i did it correctly because the batch i made before this…Continue
chocolate droplets
Started Mar 11, 2012 0 Replies 0 Likes
Hey Guys I need to make chocolates shaped like droplets of water (3d).. to get the molds made here will work out too expensive. Any innovative ideas?Continue
Chirag Bhatia's Page
Latest Activity
MANJU SETHIA replied to Chirag Bhatia's discussion Bean to Bar in India in the group Chocolate In IndiaSebastian replied to Chirag Bhatia's discussion Cooking milk powder"Interesting stuff guys - thanks. The notion of H202 as a preservative in a highly oxidative susceptibility product such as milk powder is strange to me at first blush, given that H202 is SUCH a strong oxidizer. Certainly it's an…"
ramya replied to Chirag Bhatia's discussion Cooking milk powder" I think it is what we are still practising in india. Because when i use some batches of milk powder despite the brand some times it taste aweful , when i asked my supplier he told that it is because of the preservative . so…"
Omar Forastero replied to Chirag Bhatia's discussion Cooking milk powder"Hi Sebastian,
With my experience, H2O2 is still used in processing milk powder at least for warm climate countries like here in the middle east (Im assuming india as well) Every batch we receive from our supplier gets tested for percentage…"
Sebastian replied to Chirag Bhatia's discussion Cooking milk powder"Interesting document - i've never seen this actually practiced in western milk plants, nor in New Zealand. Is this common practice in India? Looks like it's an early 60's publication.. i didn't read nearly the whole…"
Chirag Bhatia replied to Chirag Bhatia's discussion Cooking milk powder"Thank You Omar will have a look.."
Omar Forastero replied to Chirag Bhatia's discussion Cooking milk powder"Hi Chirag,
Milk powder contains a chemical called hydrogen peroxide (H2O2). H2O2 is an oxidizing,bleaching and germicidal agent used to preserve milk. The percentage of peroxide in milk powder can vary from one brand to another and because its…"
ramya replied to Chirag Bhatia's discussion Cooking milk powder"hi chirag,
instead of 'everyday' you can try 'nova whole milk powder' that works better. before you are mixing milk powder you must taste it to ensure that it is…"
Andy Ciordia replied to Chirag Bhatia's discussion why does my chocolate become grainy"Are you talking about your ganache core or the shell?
I always enjoy when people say you can't refrigerate or freeze your chocolate. Sure you can. It just takes care and recipe testing. We work in stages and all our cores…"
Adam G. replied to Chirag Bhatia's discussion why does my chocolate become grainy"Chocolate stores best at around mid to high 50*F. Refrigerators are generally colder than this but the larger concern is that they are moist environments. With that being said, you can store your chocolate in a refrigerator in a well sealed…"
Walt Moody replied to Chirag Bhatia's discussion why does my chocolate become grainy"Ok, I'm new here and this makes me curious. When Adam and George say chocolate should never be in the refrigerator, does that mean finished chocolates or bulk chocolate (callets, etc.)?"
Adam G. replied to Chirag Bhatia's discussion why does my chocolate become grainy"George is correct, refrigerators are generally too cold for storing chocolate. A grainy texture may also develop in time when there is a wide variation in temperature between the chocolate (too hot) and the mold (too cold)."
Rajendra Mangharam replied to Chirag Bhatia's discussion Bean to Bar in India in the group Chocolate In India"THERE ARE SEVERAL BEAN TO BAR MANUFACTURERS IN INDIA - CAMPCO, LOTUS, MORDE, AMUL, DUKES, ETC. TO NAME A FEW. "
George Trejo replied to Chirag Bhatia's discussion why does my chocolate become grainy"There are two types of bloom, sugar bloom and fat bloom. It sounds like it's sugar bloom. Chocolate should NEVER be in the fridge."
Chirag Bhatia replied to Subhashini Rajasekaran's discussion Hello everyone! Welcome to the Talking Chocolates in India forum! in the group Chocolate In India"regards Mr Rajendra Mangharam and Mr. Mahesh joshi
I did my hotel management from Sophia Polytechnic(HAFT)
and yes my chocolate does turn out smooth n tasty but still facing a few technical difficulties and of…"
Chirag Bhatia posted a discussionwhy does my chocolate become grainy
Hey Members I've been making good headway with my chocolate except that after a couple of weeks in the fridge it gets grainy.. no discoloration to suggest bloom n it still tastes great but the mouth feel is like chocolate coated castor sugar n this happens after a couple of weeksany ideas n inputs are greatly appreciatedRegards Chirag BhatiaSee More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- just starting to make bean to bar chocolates
- My favorite chocolate is:
- lindt
Comment Wall (1 comment)
- At 3:55pm on May 10, 2012,
Brad Churchill said… You're welcome Chirag. I'm not sure what you're thanking me for, but whatever it is, I'm glad I could help.
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