The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Chirag Bhatia's Friends

  • Arti Jain
  • Devika Chopra
  • Clive Brown
  • Brad Churchill

Chirag Bhatia's Groups

Chirag Bhatia's Discussions

Cocoa Powder + Cocoa Butter

Started this discussion. Last reply by Paul John Kearins Feb 16. 7 Replies

Hello All,I'm posting again after a long time. I unfortunately had to abandon the idea of Bean to bar due to cost constraints. In order to reduce my cost on machinery i was wondering if its possible…Continue

why does my chocolate become grainy

Started this discussion. Last reply by Andy Ciordia Aug 24, 2012. 5 Replies

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

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

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

 

Chirag Bhatia's Page

Latest Activity

Arti Jain and Chirag Bhatia are now friends
Nov 14
Chirag Bhatia replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Hi Sebastian, after I read this, i got curious and cut 50 of the beans i have in half. Almost all of them are purple/purpilsh inside. i was wondering what this tells you about the beans"
Apr 15
Chirag Bhatia updated their profile
Apr 5
Chirag Bhatia replied to Milford Dennison's discussion milk chocolate
"Have a look at the formulations page over on Chocolate alchemy, there is a formulation for a 45 % milk chocolate."
Apr 5
Chirag Bhatia replied to Brandon Buckner's discussion ACMC chocolate temperer motor replacement (You know, the white table-top one).
"Don't know if this will work, came across this DIY temperer on youtube  https://www.youtube.com/watch?v=4MoCNodpBME "
Mar 14
Ravi Goojha replied to Chirag Bhatia's discussion Equipment Available in India?? in the group Chocolate In India
"Mumbai? who?"
Mar 7
chef akhlesh replied to Chirag Bhatia's discussion Equipment Available in India?? in the group Chocolate In India
"yes it is mumbai who manu facture mchine "
Feb 26
Chocotoymaker replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Hi Paul, "
Feb 16
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Thanks for the links too.. bookmarked them . "
Feb 16
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"I hear you Brad... I was for the longest time ready to call someone out on the "raw" issue... I am very conscious of walk the talk ideal. That's how I like to work, hence my use of "quotation marks" when responding to the…"
Feb 16
Brad Churchill replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Sorry Paul, but you can't call what you're doing "raw chocolate".  It's not raw.  Period.  Here's why: 1.  Cocoa powder and cocoa butter, when processed, FAR exceed the 120 degree threshold…"
Feb 15
Sebastian replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"you'll need all the same equipment you need for chocolate mfr (as you'll still need to particle size reduce sugar and milk, and emulsify), PLUS you'll need something similar to a high shear mixer to get the cocoa butter and cocoa…"
Feb 15
Paul John Kearins replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"I have been delving into Raw chocolate confectionery . I Have been combining Cocoa Powder and cocoa butter and dehydrated raw cane juice powder ... with a 400w cuisinart immersion blender I have created "chocolate" which I then temper and…"
Feb 14
Chirag Bhatia replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Thanks  Sebastian, i really appreciate the reply, in your opinion, what is the the machinery i would need, i don't have much experience, but theoretically, couldn't i  "reconstitute" the ingredients in a santha or…"
Feb 14
Sebastian replied to Chirag Bhatia's discussion Cocoa Powder + Cocoa Butter
"Chocolate is made by grinding beans up to form liquor.  You make cocoa powder by squeezing that liquor very hard until most of the fat comes out.   Not only will you find that trying to re-convert powder+butter into liquor will result in…"
Feb 14
Chirag Bhatia posted a discussion

Cocoa Powder + Cocoa Butter

Hello All,I'm posting again after a long time. I unfortunately had to abandon the idea of Bean to bar due to cost constraints. In order to reduce my cost on machinery i was wondering if its possible to process cocoa powder, cocoa butter and sugar into chocolate using a stone grinder or conch. Also i read somewhere on here that if the cocoa powder is added at the beginning of the refining process the chocolate has a "slick" or "rubbery" mouth feel due to the particle size of the cocoa powder…See More
Feb 14

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
just starting to make bean to bar chocolates
My favorite chocolate is:
the batch that i made last :)

Comment Wall (1 comment)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

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.

 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service