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Fazlur Baksh
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  • Forest Hills, NY
  • United States
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cooling chocolate

Started this discussion. Last reply by Fazlur Baksh Oct 7, 2013. 3 Replies

Is there a difference in cooling chocolate on a marble slab vs Caesarstone , a quartzite material

 

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Fazlur Baksh replied to Fazlur Baksh's discussion cooling chocolate
"Thank you Michael and Sebastian, very helpful information.  I should also mention that I'm actually tempering fudge, but I believe the points you both made still hold true for my purposes.  I've only been using a marble slab, but…"
Oct 7, 2013
Sebastian replied to Fazlur Baksh's discussion cooling chocolate
"I wouldn't overthink it to be honest.  if you're tempering on a slab, you're using small quantities of chocolate.  I've never done the math, but suffice it to say that i temper more than the average bear, and i've…"
Oct 7, 2013
Michael Arnovitz replied to Fazlur Baksh's discussion cooling chocolate
"Yes. There are two factors you want to look at when choosing a stone for this purpose: thermal conductivity and thermal capacitance. The first is the ability of the material to conduct heat (or cold), the second is the ability of the material to…"
Oct 6, 2013
Fazlur Baksh posted a discussion

cooling chocolate

Is there a difference in cooling chocolate on a marble slab vs Caesarstone , a quartzite material
Oct 6, 2013
Fazlur Baksh is now a member of The Chocolate Life
Jul 23, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Just 3 minutes ago, my dark chocolate fudge just melted in my mouth with its rich dark-not-so-sweet chocolate taste...mmmmmm.
My favorite chocolate is:
Dark, but not too dark

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