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Esteban Iriart
  • Male
  • Buenos Aires
  • Argentina
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Esteban Iriart's Discussions

How to storage/keep filled chocolate

Started Sep 14, 2012 0 Replies

Hi everybody!!I have a question for you.  Where should I storeg/keep filled chocolates with ganaches? In a fridge?I have to make arround 40 kilos, what will take me a week. What I should do in the…Continue

BRIGHTNESS ON CHOCOLATE

Started this discussion. Last reply by Sebastian Oct 6, 2012. 21 Replies

Hi! My name is Esteban, from Argentina. I decided to post this discussion because I'd like to know if it is possible to apply lacca or something to improve the brightness on chocolate.I attache this…Continue

 

Esteban Iriart's Page

Latest Activity

Esteban Iriart replied to Annika von Schlieben's discussion How does a tempering machine work (Pomati)?
"Hi, I also have problems with a batch tempering machine. I set the melting temperature to 45 C / 113 F and also set the other thermometer, to cool the chocolate, to 31 C / 87,8 F. However, my chocolate has full of white streaks!! I'm getting…"
Nov 18, 2013
Esteban Iriart liked Gap's discussion Home roasting beans with delicate flavour notes
Jan 30, 2013
Sebastian replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"Many people don't clean their molds - they'll use the same one over and over for a given type of chooclate.  Of course that only works if your temper is perfect each time, and if you're using the same colors each time. I'm…"
Oct 6, 2012
Esteban Iriart joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Oct 5, 2012
Esteban Iriart replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"Daniela, I also realized that leaving the chocolates on the molds the shiny improves. Unfortunatelly, I don't have enought molds!"
Oct 5, 2012
Mark Heim replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"If all of the pieces are round, they may have been polished and glazed through panning.  If they are you can taste it just before the chocolate melts."
Oct 5, 2012
Esteban Iriart replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"Amazing!!! Is it possible to share with us those techniques you mention? Thanks!!!"
Oct 5, 2012
Esteban Iriart replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"Hi Sebastian, What do you mean with "pre tempering"? How should I clean the molds? Just water? Cold water? Thanks!!"
Oct 5, 2012
Sebastian replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"I'd also add that proper care of your molds will be critical for you to continue getting good shine. If you clean them with something abrasive, they'll stop shining. If you use a soap that leaves behind a film, they'll stop shining.…"
Oct 5, 2012
Stu Jordan replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"When you get the shine right, it can be spectacular, but takes a lot of practice and some extra techniques to get it super shiny - I have attached one of ours to show the shine we achieve. No glaze, nothing added, just manipulating the coca butter…"
Oct 4, 2012
Daniela Vasquez replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"I also heard you can leave your chocolates on the molds and they come out shinier. Never tried it, but this was said by Greg Cook from Chocolate Arts :) he also mentioned the sprayed cocoa butter/chocolate on the molds. I'm glad it worked for…"
Oct 4, 2012
Esteban Iriart replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"It work, but the shiny change a little bit based on the mold shape. Anyway I could get the shiny of the picture attached on this discussion."
Oct 4, 2012
Daniela Vasquez replied to Esteban Iriart's discussion BRIGHTNESS ON CHOCOLATE
"did it work? :)"
Oct 4, 2012
Esteban Iriart posted a discussion

How to storage/keep filled chocolate

Hi everybody!!I have a question for you.  Where should I storeg/keep filled chocolates with ganaches? In a fridge?I have to make arround 40 kilos, what will take me a week. What I should do in the meanwhile with the truffles and chocolates already done?Thanks in advance!EstebanSee More
Sep 14, 2012
Esteban Iriart replied to Chesapeake Chocolates's discussion FOR SALE - JKV Junior Tempering Machine in the group Classifieds - For Sale or Wanted
"Still available??"
Jul 11, 2012
Esteban Iriart joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Jul 11, 2012

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Walking on Manhattan entering on all chocolate shop I could.
My favorite chocolate is:
Neuhaus

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