The Chocolate Life

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Derrick Pho's Friends

  • Colin Green
 

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Latest Activity

Derrick Pho replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"Thanks Clay, Understood, this is link to another conversation that we have on another groups with Collin. And I do know that Savy and Hacos  are not made from New Zealand. Derrick"
Feb 11
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"No Problem Collin, I do know that enrober under $100, 000 does exist.  However I am not here to do a sale pitch and I don't think that is appropriate. If you want to know more about enrober. please contact my website and we can talk…"
Feb 11
Derrick Pho replied to Colin Green's discussion Chocolate Enrobing in New Zealand in the group Chocolate Down Under
"Hi Colin, Check Out  www.savy-goiseau.com ; Artisan and high volume Artisan www.hacos.com ; Artisan to semi industrial Derrick"
Feb 10
Derrick Pho joined Clay Gordon's group
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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
Feb 10
Derrick Pho and Colin Green are now friends
Feb 10
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Colin, I am dealing rarely with Selmi, Therefore no comment. However buying from China it is not better either. One factor that you need to take in consideration.  China is trying to get into the international confectionary market with…"
Feb 10
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
" Hi again, Yes, you can shine the product without shellac, is all relate to time, temperature, humidity and speed. As I mention in the previous response, you have to make your test and record the parameter. Remember one thing,  to shine…"
Feb 7
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Colin, No you do not need to line your pan with any chocolate when you seal and polish the products, install rib for polishing is good how ever make sure that the ribs is not too large in width.  For a 15kg pan should be around 3-5mm, 5 ribs…"
Feb 7
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Collin, That is correct, you do not need to temper your chocolate for Panning.  The rotation of you Pan or your Belt(if you use Belt Panning) will crystallize the chocolate for you. With a small batch of 3-4kg, as…"
Feb 6
Derrick Pho replied to Colin Green's discussion Does chocolate temper when panning? in the group The Science of Chocolate
"Hi Collin, Tempering or precrystallization need to be in the 3 parameters, temperature, time and movement.  As you spinning the product and the cool air that you adjust during the process, will temper your chocolate. How ever they do not…"
Feb 5
Derrick Pho joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Feb 5
Derrick Pho replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Hi Jennifer, No Problem, happy to share. Derrick"
Nov 20, 2013
Derrick Pho replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Hi Jennifer, Several thing may go wrong here. Please allow me. When you work with chocolate you need to take in consideration of room temperature, humidity, products you enrobe, the type of decoration you use, dry ingredients or imprint…"
Nov 18, 2013
Derrick Pho replied to Juliana Desmond's discussion Any tips for preventing sugar bloom? in the group Startup Central
"Hi Juliana, Silicone will not give you the shine that you are looking for. The silicone is fun to work with your creativity however you will not have the shine. on the other hand, the Polycarbonate will give the shine but it quite…"
Nov 11, 2013
Derrick Pho joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Nov 11, 2013
Derrick Pho is now a member of The Chocolate Life
Nov 11, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Demo 1994
My favorite chocolate is:
altoelsol

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