The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Geetha Panchapakesan
  • Female
  • Palo Alto, CA
  • United States
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  • JOE CREVINO

Geetha Panchapakesan's Discussions

Chocolate bar wrapper

Started Oct 1, 2011 0 Replies

Hi,Anyone have recommendations for finding a printer for chocolate bar wrappers? Should I be looking for something specific for professional wrappers? I need someone who can provide me with options…Continue

Humidity in chocolate storage

Started Sep 21, 2011 0 Replies

Hi,I had so many issues with tempering chocolate that I went out and bought a humidity monitor for my room. I'm based in the New York area and the humidity on a bright sunny day was at 52%. Today,…Continue

Having trouble tempering on a new Chocovision X3210

Started this discussion. Last reply by JOE CREVINO Sep 20, 2011. 1 Reply

I am using  a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly tempered. I started with about 4 lbs of chocolate (and believe…Continue

Question about chocolate molds

Started this discussion. Last reply by borncamp Jan 21, 2013. 8 Replies

I am looking for options to create custom molds for my chocolate bars. I did order custom molds that were quite inexpensive and they kind of work, but are not as sturdy and don't feel as durable as a…Continue

 

Geetha Panchapakesan's Page

Latest Activity

Dave W replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Check the temperature with another probe. It sounds like your batch is over tempered so check the accuracy of the baffle probe."
Dec 2, 2013
Mann Made Chocolate replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Here's a useless response, except maybe there is some consolation in knowing you are not alone. It happens to me, too. Not all the time and I cannot predict when it will happen. I have two Chocovision X3210 (one that is old and a newer one) and…"
Nov 22, 2013
puja satiani replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Larry - I'm using the regular baffle. "
Nov 17, 2013
Larry replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Are you using a Holey Baffle? We don't have one yet but it seems like that could make more bubbles."
Nov 17, 2013
Corey Meyer replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Geetha, We had the same problem. Our chocolate looked like the Nestlé Aero bars. The people at Chocovision were great at trying to trouble shoot with us. We dealt with Ian and he is fantastic! Call them directly. Good luck. Corey"
Jun 12, 2013
Ben Rasmussen replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Again, how strange. When I use my chocovision x3210, I like to let the chocolate run in it for a while before tempering as it gets most of the bubbles out. Not sure what could be causing your problem."
Jun 12, 2013
Geetha Panchapakesan replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Thanks for your responses. I have been using all new chocolate but that doesn't make a difference. Now it seems to be hit or miss but i think every time it tempers and continues to rotate after tempering even for 20-30 minutes, bubbles start…"
Jun 9, 2013
Suzie Hoban replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"I also have a Chocovision Delta and I find that after several times working with the same chocolate, it loses it's sheen when tempered and develops thousands of tiny bubbles. I'm not sure why this happens, I don't have this problem…"
Jun 7, 2013
Ben Rasmussen replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"How strange. Don't they use identical bowls, baffles, scrapers, etc?"
Jun 7, 2013
Geetha Panchapakesan added a discussion to the group Startup Central
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Chocovision machine tempering question

I recently purchased a Chocovision Revolution Delta (I've been working with a Chocovision X3210 for over a year now) and have used it twice so far. Both times, I've tempered milk chocolate and it has produced an unusual number of tiny bubbles by the time it's tempered. Any idea why this might be happening and what I might have to do to fix it? I've seen this very rarely (but I have seen it) on my X3210 but seems like the Delta is doing it everytime (ok - twice...). Any thoughts on what I might…See More
Jun 4, 2013
Geetha Panchapakesan joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Jun 4, 2013
Dario M. Agesilao replied to Geetha Panchapakesan's discussion Custom chocolate molds in the group Startup Central
"great, actually I was just about to do some tests with abs printing to later on make some molds with ¨poliester resin¨. and another option was to machine APM or nylon or whatever material even was thinking on testing aluminum.. I actually…"
Apr 30, 2013
Christina Durta replied to Geetha Panchapakesan's discussion Custom chocolate molds in the group Startup Central
"You can have thermoformed made in polycarbonate; however, it is not going to be the same as an injection molded product.  I once talked to Micelli about getting a custom polycarbonate and the price was around $7,500.  It is a major design…"
Apr 30, 2013
Dario M. Agesilao replied to Geetha Panchapakesan's discussion Custom chocolate molds in the group Startup Central
Apr 12, 2013
Dario M. Agesilao replied to Geetha Panchapakesan's discussion Custom chocolate molds in the group Startup Central
"I´m not an expert, not even with chocolate or with the mold manufacturing process, but I can say what I think it´s right. Please if at some point I´m wrong don´t hesitate to correct me.There are some procesess that include,…"
Apr 11, 2013
Arun Bhargava replied to Geetha Panchapakesan's discussion Custom chocolate molds in the group Startup Central
""if you are interested I can explain some more about the manufacturing proceses of each type of mold." @Dario, can you please explain further process, it would be great help"
Apr 11, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Learning to make truffles at ICE Culinary Institute in New York
My favorite chocolate is:
Michael Cluizel 72%

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