The Chocolate Life

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Daniela Vasquez
  • Female
  • san jose
  • Costa Rica
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Daniela Vasquez's Friends

  • Phillip LaMaire
  • Bindiya sharma
  • Pinoy Chocophile
  • Tao Watts
  • Denise Regaudie
  • markbaravelli
  • Sebastian
  • Vercruysse Geert
  • Brad Churchill

Daniela Vasquez's Discussions

Chocolate "breaks apart" :(

Started this discussion. Last reply by Brad Churchill Oct 8, 2013. 12 Replies

Hi! We make bean-to-bar chocolate, but our milk chocolate (39%) has begun to "break", like falling apart and it's not having a decent flow. Does anyone knows why? My first guess was humidity or…Continue

Tags: apart, humidity, falling, breaking, chocolate

Micrometer

Started this discussion. Last reply by Daniela Vasquez May 27, 2013. 2 Replies

Does anyone know of a good, easy-to-use micrometer for chocolate?Continue

Tags: chocolate, micrometre, micrometer

Chocolatier Certification

Started this discussion. Last reply by TheChocolateMan Apr 14, 2013. 3 Replies

Anyone knows how/where can one get an "official" chocolatier or maitre chocolatier certification?Continue

Tags: maitre, chocolatier, ceritication

Truffle Trouble

Started this discussion. Last reply by Daniela Vasquez Apr 16, 2013. 13 Replies

I make molded truffles with ganache made with tempered chocolate, I leave them overnight at room temp to crystallise and then I cover them up. The problem I'm having is that SOME truffles crack open…Continue

Tags: ganache, crack, truffle

 

Daniela Vasquez's Page

Latest Activity

Tao Watts and Daniela Vasquez are now friends
Apr 2
Daniela Vasquez left a comment for Tao Watts
"Hi! I actually work with Juan Pablo at Chocolate Nahua so we use Trinitarian beans from Finca La Amistad, I've heard your 2 are friends :) we haven't met though."
Jan 18
Tao Watts left a comment for Daniela Vasquez
"Hola Daniela, Where is your cacao plantation in Costa Rica?  Is it by any chance in the Southern Zone?  I am in Canaan de Rivas, Perez Zeledon.  I have a fabrica here, and buy Criollo beans from small farms in the Zona Sur.  If…"
Jan 10
Daniela Vasquez commented on Clay Gordon's group The Science of Chocolate
"Hmm that's curious, I didn't know salts had such effect on cocoa butter crystals. I do a crystallized ginger dark chocolate bar and a sea salt (himalayan pink salt) as well, but I don't mix them too much and never encountered blooming…"
Nov 14, 2013
Brad Churchill replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"If it's milk chocolate I don't think that is enough cocoa butter.  My milk chocolate has 39% cocoa butter and about 4% in additional milk fat.  Keep in mind your milk fat does not add to fluidity, but rather acts as a solid and…"
Oct 8, 2013
Daniela Vasquez replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"Well it has 30% of cocoa butter plus 7% coming from the milk. I'm leaning towards humidity. Dammit. :("
Oct 7, 2013
Brad Churchill replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"40c and still that thick?  Holy cow.  I know you make your own chocolate, so it can be one of two things: A) your recipe doesn't have enough fluid fat (cocoa butter) or, B) You got water in it.   If you provide more detailed…"
Oct 7, 2013
Sebastian replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"You *may* be able to mitigate it by adding fluid lecithin in 0.1% increments and mixing thoroughly. one half of lecithin will bind to water, so depending on how much water you have, how much lecithin you already have added, your particle size, etc -…"
Oct 7, 2013
Daniela Vasquez replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"the chocolate in the picture is at 40C. Once it's tempered it becomes a little smoother, but still thick"
Oct 7, 2013
Brad Churchill replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"The first question to ask is when you heat it up to melt all of the crystals, does it go completely smooth, or are there little lumps still in it?   If there are tiny lumps as your picture demonstrates, then some of it will have siezed and…"
Oct 7, 2013
Daniela Vasquez replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"Any way I can save my chocolate? :("
Oct 7, 2013
Daniela Vasquez replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"Well it's Costa Rica, so yeah, pretty much :(, I work with a dehumidifier when I temper. I figured it could be moisture since it's getting very thick."
Oct 7, 2013
Brad Churchill replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"Yup.... Looks like water got in it to me...."
Oct 4, 2013
Sebastian replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"I'd bet you a cold drink it's moisture.  You're working in a very humid environment?"
Oct 4, 2013
Daniela Vasquez replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"it has 29.5% of cocoa butter plus 7% coming from the milk, once it's tempered it doesn't break anyone, so that leads to a cocoa butter issue, Is it too much fat? Weird thing is that it didn't happen before, plus it gets quite thick…"
Oct 4, 2013
Gap replied to Daniela Vasquez's discussion Chocolate "breaks apart" :(
"Hard to know without your recipe formulation"
Oct 4, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Sharing the love for chocolate through chocolate
My favorite chocolate is:
Rausch, Callebaut Alto el Sol

Comment Wall (1 comment)

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At 1:20pm on January 10, 2014, Tao Watts said…

Hola Daniela,

Where is your cacao plantation in Costa Rica?  Is it by any chance in the Southern Zone?  I am in Canaan de Rivas, Perez Zeledon.  I have a fabrica here, and buy Criollo beans from small farms in the Zona Sur.  If you are interested in talking or meeting, feel free to email me: Samaritanxocolata@gmail.com  or 8820-7095.

peace, love & chocolate,

tao

 
 
 

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