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Drew E
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  • Eureka, CA
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Drew E's Discussions

low % butter commercial callets?

Started this discussion. Last reply by Sebastian Jul 1. 5 Replies

Does anyone know where to get a few pounds of preferably milk callets, low fat? I'm trying the ethyl cellulose experiment to bring the melting point up. Please.. I'm a geek and I must try this no…Continue

'Compound' chocolate, or 'Reconstituted' Cocoa

Started Jan 27 0 Replies

Hi- new here. I'm not totally lost and I appreciate 'bean to bar' but I'm going to be trying to mess around with compounds for a little bit. There are many factors to iron out just with regards to…Continue

 

Drew E's Page

Latest Activity

Sebastian replied to Drew E's discussion low % butter commercial callets?
"Call the fine folks at Cargill or Blommer and they can walk you through what their current offerings are.."
Jul 1
Drew E replied to Drew E's discussion low % butter commercial callets?
"Do you know which chocolate would be in that range? "
Jun 30
Sebastian replied to Drew E's discussion low % butter commercial callets?
"most of your standard milk chocolate is going to have about 12% liquor by default.  you want a milk chocolate that has 1/2 the fat of standard milk chocolate?  if so, while it's technically feasible, you're simply not going to…"
Jun 30
Drew E replied to Drew E's discussion low % butter commercial callets?
"Ideally 12% mass lower or greater.. so around half the fat"
Jun 30
Sebastian replied to Drew E's discussion low % butter commercial callets?
"How low in fat? "
Jun 30
Drew E liked Drew E's discussion low % butter commercial callets?
Jun 29
Drew E posted a discussion

low % butter commercial callets?

Does anyone know where to get a few pounds of preferably milk callets, low fat? I'm trying the ethyl cellulose experiment to bring the melting point up. Please.. I'm a geek and I must try this no matter how horrifying it sounds to your pallet. Any hints? Thanks
Jun 29
Drew E replied to ChocoFiles's discussion Cocoa butter and cocoa solids
"ChocoFiles- I think that you, and the OP are incorrect not in the mathematics but in the assumptions. Let me follow your example with a lower % bar Dagoba 37%: 1. 56g 2. 20g 3. 36% fat 4. 37%-36% = 1% I can show you many more examples like this. In…"
Jan 29
Drew E posted a discussion

'Compound' chocolate, or 'Reconstituted' Cocoa

Hi- new here. I'm not totally lost and I appreciate 'bean to bar' but I'm going to be trying to mess around with compounds for a little bit. There are many factors to iron out just with regards to molding and packaging before I go buy big equipment. My goal is to make a pretty darn good bar out of dutched cocoa powder, cocoa butter, and fondant sugar. Perhaps some liquid lecithin.  I've learned that so long as I use ingredients that are finer than the 45 micron level I don't need a wet grinder…See More
Jan 27
Drew E is now a member of The Chocolate Life
Jan 26

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Hmmm..... not sure?
My favorite chocolate is:
Hmmm... not sure about that

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