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Christine de Massis
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Christine de Massis's Discussions

lumpy chocolate

Started this discussion. Last reply by Sebastian Jan 21. 1 Reply

hello everyone..i have a question regarding the chocolate i use.  I use belcolade mik chocolate and Im satisfied with the product.  Although I have had several issues with it...I melted it to mould…Continue

Chocolate Molds

Started this discussion. Last reply by cheebs on Saturday. 6 Replies

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please

GANACHE FEELS CRUMBLY

Started this discussion. Last reply by Daniel Herskovic Aug 6, 2012. 4 Replies

Hello Everyone..I need help in this matter...I make my ganache, I add more chocolate than cream and butter to it, because Im trying to increase its shelf life, as I have mentioned before I will be…Continue

SUGAR FREE CHOCOLATE RECIPES

Started this discussion. Last reply by Daniela Vasquez Oct 4, 2012. 2 Replies

Hello everyone.. I was wonerding if anyone can help me and list some ideas of sugar free inclusions for diabetic people. I already bought chocolate for tempering that has been substitued with sugar…Continue

 

Christine de Massis's Page

Latest Activity

cheebs replied to Christine de Massis's discussion Chocolate Molds
"In the multiple links posted above your comment... "
Saturday
Goran Vjestica replied to Christine de Massis's discussion Chocolate Molds
"Hello everyone, I need too plastic chocolate molds. Could you tell me where I can buy it?   Thanks lot!"
Saturday
Sebastian replied to Christine de Massis's discussion lumpy chocolate
"My strong suspiscion is that you're using small moulded pieces (callets), and that it was not freshly produced (it has some age on it i suspect).  my guess is what you're seeing is the result of the callets picking up ambient…"
Jan 21
Christine de Massis posted a discussion

lumpy chocolate

hello everyone..i have a question regarding the chocolate i use.  I use belcolade mik chocolate and Im satisfied with the product.  Although I have had several issues with it...I melted it to mould them and no filling, the problem is that the texture was very lumpy..what do you think might have been the problem? I did not temper that batch...do you think thats the problem or tempering just affects the look of the chocolate and not the lumpiness? could it be that it was over heated? thanx for…See More
Jan 20
cheebs replied to Christine de Massis's discussion I NEED HELP!
"There's no "r" in ganache.  I have insight into question 2: A normal cream/butter/chocolate ganache will last a maximum of ~3 weeks unrefrigerated.  With the addition of invert sugar you can prolong that to ~6 weeks. …"
May 25, 2013
Tom Micklin liked Christine de Massis's discussion I NEED HELP!
May 25, 2013
Christine de Massis replied to Christine de Massis's discussion Chocolate Molds
"Thanx i will check it now"
Jan 29, 2013
Christine de Massis replied to Christine de Massis's discussion Chocolate Molds
"Thanx a buncj really helpful!"
Jan 29, 2013
Andrea Bauer replied to Christine de Massis's discussion Chocolate Molds
"You could also try JB PRince at http://www.jbprince.com/chocolate-and-sugar-work/chocolate-molds.asp or Chef Rubber (www.chefrubber.com)   They both have a big selection."
Jan 28, 2013
Duncan Ellinwood replied to Christine de Massis's discussion Chocolate Molds
"There are a handful of good websites where you can find them. I like: http://tomric.com/moulds http://www.chocolat-chocolat.com/home/chocolate-molds/index.html http://www.bakedeco.com/dept.asp?id=347#.UQa67qXhDZs Hope you can find what your…"
Jan 28, 2013
Christine de Massis posted a discussion

Chocolate Molds

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please
Jan 28, 2013
Mark Heim replied to Christine de Massis's discussion HELPPPP: CHOCOLATE IS CRUMBLY
"Look at the centers.  Chocolate will pull water from a ganache.  Once it does it gets dry and crumbly in texture, as the moisture enters the chocolate and forms syrup with the sugar.  Look at how much moisture you're adding…"
Oct 5, 2012
Daniela Vasquez replied to Christine de Massis's discussion HELPPPP: CHOCOLATE IS CRUMBLY
"tempering failed. You should do as many temper checks as necessary. You could add a "mother" to the chocolate and let it melt enough time so that the rest of the chocolate "behaves" properly"
Oct 4, 2012
Daniela Vasquez replied to Christine de Massis's discussion SUGAR FREE CHOCOLATE RECIPES
"is it expensive? we are experimenting with sugar-free chocolate, using a beet-based sweetener, but coconut sugar sounds great :)"
Oct 4, 2012
Felipe Jaramillo F. and Christine de Massis are now friends
Sep 18, 2012
Daniel Herskovic replied to Christine de Massis's discussion GANACHE FEELS CRUMBLY
"For chocolate bon bons that use peanut butter or praline paste there should be more nut paste than chocolate for a smoother mouth feel. Also, you might want to explore the idea of using cocoa butter to crystallize the chocolate in your filling…"
Aug 6, 2012

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
love all kinds of chocolate...
My favorite chocolate is:
too many to mention.

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