The Chocolate Life

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Francis Murchison
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  • San Diego, CA
  • United States
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  • Gifford Laube
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Francis Murchison's Discussions

Effect of Cocoa Butter on tempering

Started 2 hours ago 0 Replies

Hello chocolatiers!I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful…Continue

Tags: butter, cocoa, Tempering

Warped white chocolate bars

Started this discussion. Last reply by Andrea Bauer Aug 7. 2 Replies

Hello,I recently finished a batch of white chocolate which I finished and hand tempered, then molded in combination with cocoa nibs and a couple other flavors. Some of the bars came out warped…Continue

Cocoatown ECGC 12 melanger roller stones no longer turn

Started this discussion. Last reply by Francis Murchison Jun 6, 2013. 8 Replies

Hello,I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week in the last nine months. Recently I've noticed that the…Continue

 

Francis Murchison's Page

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Francis Murchison posted a discussion

Effect of Cocoa Butter on tempering

Hello chocolatiers!I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful hand tempering. Here are the variables:Southern california summer weather. Right now this means heat wave, often we have temperatures in the mid 90'sI have tried to mitigate this by tempering in the morning and tempering in an airconditioned lab. Both corrections have been unsuccessful.Change in…See More
2 hours ago
Andrea Bauer replied to Francis Murchison's discussion Warped white chocolate bars
"I had the same thought as Sebastian about the cooling causing the curvature. In addition, I was thinking your inclusions might have something to do with it as well. Are you using a lot of nibs or other inclusions? Maybe try cutting back on the…"
Aug 7
Sebastian replied to Francis Murchison's discussion Warped white chocolate bars
"Not a whole lot of info to go on, but assuming you're using real chocolate and not adding any funky fats/oil, i'd suspect whatever cooling setup you used was too cold, resulting in the ends cooling quickly and before the middle did.…"
Aug 6
Francis Murchison posted a discussion

Warped white chocolate bars

Hello,I recently finished a batch of white chocolate which I finished and hand tempered, then molded in combination with cocoa nibs and a couple other flavors. Some of the bars came out warped lengthways. These are small 40g bars. Any thoughts on why this occurred and how to avoid it?See More
Aug 6
Francis Murchison posted photos
Apr 6
Francis Murchison updated their profile
Apr 6
Francis Murchison joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Mar 30
Gifford Laube left a comment for Francis Murchison
"Hi Francis, We would be happy to send you a sack. If you could please email me at gdlaube@gmail.com I can send you a better response with a little bit more about what we are doing. Best, Giff"
Dec 9, 2013
Gifford Laube and Francis Murchison are now friends
Dec 9, 2013
Francis Murchison replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"Thanks Eric. I will do this test. I talked to Cocoatown and they can sell me new rollers for $200. I'm thinking of trying to redo the roller tubing and bushings instead. Also, if there is some other way for me to increase downward pressure, the…"
Jun 6, 2013
EricP replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"What happens is that the insides of the bushings get worn away as the rollers rotate around the metal shaft that holds the rollers. With extra play in the assembly it no longer applies consistent (or any...) downward pressure along the point where…"
Jun 6, 2013
Thomas Forbes replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"Yes I have had similar issues.  The first 24 hours of refining the liquor or nibs goes fine.   When I add sugar and little butter, one side and a once, both stones stopped turning.  I also made a few batches of milk chocolate and…"
May 26, 2013
Francis Murchison replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"Thank you for the feedback folks. I made some rudimentary bushings following the recommendations of my engineering friend again (basically thin plastic angled washers with a small protruding plug). Fitting them was a bit hard because they had to be…"
May 24, 2013
Brad Churchill replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"If the bushings are just plastic, it seems to me that making new ones can't be that difficult.  I would hazard a guess that the hole in the granite is pretty standard, and there is a hole saw (drill bit attachment) with the same…"
May 4, 2013
cheebs replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"No, food grade Teflon is not toxic.  How else would there be millions of Teflon-coated nonstick pans out in the market? Cocoatown will sell you the stones with the original crappy plastic bushings.  Up to you to have new bushings…"
May 4, 2013
Francis Murchison replied to Francis Murchison's discussion Cocoatown ECGC 12 melanger roller stones no longer turn
"by 'bushings" you mean the nylon fittings inside the roller stones? I was looking at everything with an engineer friend of mine yesterday and we did notice that they were pretty much toast, we ordered new nylon to replace. Yes the stones…"
May 3, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
I'm conflicted between winning a 100lb chocolate bell in St Prex Switzerland and tasting my first batch of artizan bean to bar chocolate in Panama.
My favorite chocolate is:
My own

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At 7:44pm on December 9, 2013, Gifford Laube said…

Hi Francis,

We would be happy to send you a sack. If you could please email me at gdlaube@gmail.com I can send you a better response with a little bit more about what we are doing.


Best,

Giff

 
 
 

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