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 this discussion. Last reply by Francis Murchison Sep 2. 6 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

Latest Activity

Francis Murchison replied to Katherine Botelho's discussion Cocoatown Melanger Belt Change
"Hi, In all honesty I have had a very bad experience with customer service from Inno Concepts and tend to avoid using them as a resource if I have any problems. The belt I bought is a micro-v 31"x 3/8" belt. Not the powertwist, as it is…"
yesterday
Francis Murchison replied to Eric Conceicao's discussion Sourcing Cacao Beans - Small Scale in the group Startup Central
"I have some excellent contacts with growers in Panama and Nicaragua if you are interested. In my experience, working small scale makes it almost essential that you travel to the producing country and meet with the growers. You can then determine…"
Oct 13
Francis Murchison replied to Katherine Botelho's discussion Cocoatown Melanger Belt Change
"Hi Ben, Could you tell me an approximate length on that belt? I'm looking to order one of the Powertwist belts. "
Sep 24
Francis Murchison replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Thanks for the pointers everyone! I have had increased success, although it is definitely baby steps at this point. So many little details to remember! So far using the deodorized cocoa butter seems to bring about better results. I am on the market…"
Sep 2
Peter replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"In addition to what Sebastian correctly written above. 1. It looks like ingredients you use should not cause blooming problems due their nature. They may still cause tempering problems if you mix them into chocolate when they are too cold or…"
Aug 31
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"No need to start with it at 80 degrees.  also no need to be so precise warming up to 123/105. just heat them both up to 120 or so regardless of if they're milk or dark.  your milk may need to be cooled lower depending on how much milk…"
Aug 31
Francis Murchison replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Okay, so I guess we can't discuss this without getting into all the details, here goes. I temper with a thermometer. Recently I've been using an infrared one, but I had successfully used candy thermometers as well. After having all this…"
Aug 31
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"The technical answer to your question is yes, however in practice with hand tempering, it always boils down to time, temperature, or contamination.  A heat gun is a combination of both time and temperature - i'd not be so quick to rule out…"
Aug 31
Peter replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Any recipe change may require change in the temperatures during tempering. Could you describe your tempering process?"
Aug 30
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
Aug 30
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

Profile Information

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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