Chirag Bhatia's Page

"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…"

"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…"

" 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…"

"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…"

"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…"

"Thank You Omar will have a look.."

"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…"

"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…"

"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…"

"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…"

"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.)?"

"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)."

"THERE ARE SEVERAL BEAN TO BAR MANUFACTURERS IN INDIA - CAMPCO, LOTUS, MORDE, AMUL, DUKES, ETC. TO NAME A FEW. "

"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."