"The price is dependant on where you live, because here in the UK gramme for gramme Mycryo is cheaper to buy than a tub of solid cocoa butter. Besides, cocoa butter is so hard it can be shaved or grated without freezing."
Discover Chocolate and Live La Vida Cocoa!
-
Donny Gagliardi
- Male
- Burlington, Ontario
- Canada
- Blog Posts
- Discussions (19)
- Events
- Groups (1)
- Photos
- Photo Albums
- Videos!
Donny Gagliardi's Discussions
molding imperfections
Started on Saturday 0 Replies 0 Likes
Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that…Continue
Seeding with cacao butter
Started this discussion. Last reply by William Snoding 16 hours ago. 7 Replies 1 Like
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
Temperature problems
Started this discussion. Last reply by Giovanna Mar 1. 1 Reply 0 Likes
I used my chocoa chocolate melter for the first time to practice my tempering. Its a 6kg melter. I used 2kg of 54% semi-sweet dark chocolate couverture. The melter temp was set to 45 C (113 F),…Continue
Making Truffles
Started this discussion. Last reply by Melanie Boudar Dec 26, 2012. 1 Reply 0 Likes
Hello all, hope everyone is having a great holiday! I have a question regarding truffle making. To my understanding, once you have made your ganache/filling, you are supposed to refridgerate, then…Continue
Donny Gagliardi's Page
Latest Activity
"Hi Beth,
if you don't mind me asking the price you paid for the cocoatown melanger?"
Clay Gordon replied to Donny Gagliardi's discussion Seeding with cacao butter"Donny -
Mycryo is comparatively expensive. Cheebs' suggestion is a way to produce essentially the same product for significantly less money. "
"Great info...I will try it out."
cheebs replied to Donny Gagliardi's discussion Seeding with cacao butter"We only freeze it to grate it. So no, it does not throw off the temper. "
William Snoding replied to Donny Gagliardi's discussion Seeding with cacao butter"I have seeded with cocoa butter a few times, it's when I have reduced the temp on my moulding machine to the correct working temp, but then got distracted and never got to add seed chocolate, and then the temp was too low to do so. I have used…"
"Wouldn't using frozen CB throw off the temper?"
cheebs replied to Donny Gagliardi's discussion Seeding with cacao butter"I have used it before. Has worked best freezing the chunks of tempered CB and then grating them with a Microplane. Start adding at ~95."
Quinn Bautista replied to Donny Gagliardi's discussion Ever heard of this one? in the group Startup Central"Hi Donny,
Just curious to know if you ended up buying the Qzina Melter. If so, what are your impressions? I am considering buying a melter from Qzina as well, but there is another manufacturer called Bakon that sells a melter that's comparable…"
Giovanna replied to Donny Gagliardi's discussion Temperature problems"Donny,
I have a Mol d'art 6kg melter. They are made to melt slowly and evenly. Even though your chocolate had melted, the thermostat was probably still kicking on and off, and would have continued to raise the temp if given enough time.…"
Temperature problems
I used my chocoa chocolate melter for the first time to practice my tempering. Its a 6kg melter. I used 2kg of 54% semi-sweet dark chocolate couverture. The melter temp was set to 45 C (113 F), and I left it alone foR about 2 hours. Once it was completely melted, I inserted my chocolate thermometer to get a read. It was only at about 90 F, so I turned up the melter. I basically had the melter at full blast at about 65 C and it took 30mins to reach 113 F on the thermometer. I then removed…See More
Greg Gould replied to Donny Gagliardi's discussion Ever heard of this one? in the group Startup Central"I bought a used ACMC on EBay for $500 about 3 months ago because my Rev2 is too small. I was warned not to because it wasn't automatic and it uses 100W lightbulbs which are supposed to be banned soon.
I love Love LOVE it!
It's…"
Melanie Boudar replied to Donny Gagliardi's discussion Making Truffles"Most people make a ganache and let it sit overnight to crystallize without refrigeration.You can roll it the next day. If chocolate centers a dipped cold they will crack. There are many great books, ecole chocolat or chocolate academy…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Letting a small piece of Lindt 90% melt on my tongue slowly, and coat the roof of my mouth, then taking a sip of espresso...
- My favorite chocolate is:
- Lindt 90%
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
