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Diane Harrison
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  • Mishawaka, IN
  • United States
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Diane Harrison's Discussions

Inclusions in a Savage

Started this discussion. Last reply by Diane Harrison Dec 31, 2013. 2 Replies

I have a savage unit.  I am using an inclusion for my chocolate.  However, in my dark chocolate this particular inclusion only floats to the top and will not dispense out.  My chocolate does seem a…Continue

Blooming Milk Chocolate vs Dark Chocolate

Started this discussion. Last reply by Diane Harrison Oct 29, 2013. 2 Replies

Hello,I am encountering a problem with my milk chocolate blooming.  My dark is not having any problems.  Is there a temperature difference that my  room needs to be at for the milk?Thank you!Continue

 

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Latest Activity

Diane Harrison replied to Diane Harrison's discussion Inclusions in a Savage
"Yes.  One person told me about a possible different agitator if my inclusions either sink or float.  Couldn't remember which way he said.  When it was brought up to another person, he basically said we have the only…"
Dec 31, 2013
Clay Gordon replied to Diane Harrison's discussion Inclusions in a Savage
"Diane: Have you contacted Savage? What's the inclusion? What's the chocolate? :: Clay"
Dec 30, 2013
Diane Harrison posted a discussion

Inclusions in a Savage

I have a savage unit.  I am using an inclusion for my chocolate.  However, in my dark chocolate this particular inclusion only floats to the top and will not dispense out.  My chocolate does seem a little to liquid.  Any recommendations?See More
Dec 29, 2013
Diane Harrison posted a status
"I have a Savage Bros tempering unit can you give ideas on milkchocolate? Looking for instructions on melt, cool and temper without blooming!"
Dec 10, 2013
Diane Harrison replied to Diane Harrison's discussion Blooming Milk Chocolate vs Dark Chocolate
"We are using a Selmi Futura tempering machine.  We temper between 84.2 and 86 degrees fahrenheit.  Our room temp is about 64 degrees and our cooler is at 58 degrees."
Oct 29, 2013
Adam G. replied to Diane Harrison's discussion Blooming Milk Chocolate vs Dark Chocolate
"How did you temper them? Each most likely has its own tempering profile: "...milk fat delays the onset of crystallisation, lowers the melting point of cocoa butter and that chocolate containing milk fat requires lower temperatures and longer…"
Oct 28, 2013
Diane Harrison posted a discussion

Blooming Milk Chocolate vs Dark Chocolate

Hello,I am encountering a problem with my milk chocolate blooming.  My dark is not having any problems.  Is there a temperature difference that my  room needs to be at for the milk?Thank you!See More
Oct 28, 2013
Diane Harrison is now a member of The Chocolate Life
Sep 3, 2013

Profile Information

Dark, Milk, White?
White
Most memorable chocolate experience:
Making chocolate from bean to bar
My favorite chocolate is:
white chocolate

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