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Harald's Discussions

Experimenting and Tempering with Criollo Bean

Started this discussion. Last reply by Sebastian Nov 13, 2013. 5 Replies

Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao.It is the criollo bean fermented for about 3 days and then slightly roasted…Continue

Tags: cacao, ceremonial, criollo, tempering

 

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Katherine Gandy replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"Hey, I'm trying to get a handle on what prices usually are for the very small-scale tempering machines-- how much are you selling yours for & what else can you tell me about it? My email is simplycacaonc@gmail.com"
yesterday
Harald replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"Hey Madeleine sounds great, i sent you an E-mail"
yesterday
Madeleine Siegel replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"I have an Aura. About 18 months old. Where are you located?  Best, Madeleine madeleine@chocolatehollowvt.com"
yesterday
Harald added a discussion to the group Classifieds - For Sale or Wanted
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Wanted Tempering Machine, Winnower and Cracker.

As i mentioned in the Title :-)I am looking for a used:small scale tempering machine, (Delta, Revolation, Aura etc)A winnowerand a CrackerBestHaraldSee More
yesterday
Harald replied to Josh Mohagen's discussion Selmi Plus EX For Sale in the group Classifieds - For Sale or Wanted
"Im interested as well in case you haven't sold it yet"
yesterday
Harald replied to Greg Gould's discussion Wanted: Revolation 3210 or Delta in the group Classifieds - For Sale or Wanted
"Hey Corey In case Greg doesn't want it i would be interested"
yesterday
Harald 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
yesterday
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Try insulating your steel bowl. It will keep more heat in. Also, if making dark chocolate, do not add any cocoa butter until it has had time to conche. The cocoa butter will reduce viscosity and temperature. When I am making milk chocolate, the…"
Sep 2
Dan Sundell replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"I too would eventually like to purchase the Kleego but in the mean time, could I reduce the conching time in a grinder by blowing hot air over the chocolate such as with a heat gun?"
Sep 2
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark: I am talking about a specific instance of a specific chocolate that was very highly lactic. It took over a year of aging for that specific taste to age out. We tried conching some of the finished chocolate in a small wet grinder and it did not…"
Aug 17
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Hope I'm not pestering too much. Can you please clarify, when you say patience, possibly over a year, are you talking about aging the chocolate that long? Or were you talking about trying to figure out how to get rid of the flavor. I will say…"
Aug 15
ramya replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Harald, Mark, ball mills can't conche chocolate unless  you have special attachments  for conching"
Aug 15
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark: The sour taste is the acid. It needs to be conched off. Yes, that's where most of the fruity flavors come from, so it's a compromise of time/temp to find the right balance of residual acidity/sourness and fruitiness. Some beans also…"
Aug 15
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"You will probably need a pre-grinder before the ball mill as most ball mills do not work from nib, they work from liquor. You can use a wet grinder as a grinder/refiner before the Kleego just as easily as a ball mill. The wet grinder route is…"
Aug 15
Harald replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Thanks alot Clay, this turned out a lot more helpful then i thought. From what i understand, it seems that a ball mill combined with a Kleego seems a good solution for a tight budget."
Aug 15
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"One more thing. I have seen the video a couple times on the Kleego, and read about it. What might cause a "sour" taste? That is the comment I get right now. Is it acid? At the same time it is sour, it is also fruity. I know you cannot…"
Aug 14

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When i first tasted chocolate made directly from the bean.
My favorite chocolate is:
Criollo Chocolate

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