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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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James Hull liked Harald's discussion Longlasting Machines
Jul 10
Harald replied to Harald's discussion Longlasting Machines in the group Startup Central
"Hi Dale, Yeah it sounds like the best option, i have been thinking to get one with a screw pump but that might be a better option for later. Thanks alot Harald"
Jul 9
Mark Allan replied to Harald's discussion Longlasting Machines in the group Startup Central
"Good morning again, This is the press I bought: http://www.alibaba.com/product-detail/High-quality-DL-ZYJ02-Traditional-mini_1341961132.html If you end up getting it, let me know and I can give you some operating tips that will save you time. Also,…"
Jul 8
Harald replied to Harald's discussion Longlasting Machines in the group Startup Central
"Hey Mark hmm sounds good, i always thought usual grinders will overheat or break when you use them 2-3 days without break... i like the "many small vs one big thought" I saw your reply about a screw press for cocoa butter, i can't…"
Jul 8
Dale Anderson replied to Harald's discussion Longlasting Machines in the group Startup Central
"Harald, I've been running several Chocovision Rev Deltas almost non-stop for the past three years and have had relatively few maintenance problems. Occasionally, you have to tighten the drive chain (which their support staff can tell you how to…"
Jul 8
Mark Allan replied to Harald's discussion Longlasting Machines in the group Startup Central
"I hope you can get some feedback on those other machines, but thought I would share a different strategy with you. :-) About a year ago I bought a Premier Wonder Grinder from Amazon. Cost was about $200. Honestly, I spent the first six months…"
Jul 8
Harald is now friends with chef akhlesh and Giuseppe
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Harald added a discussion to the group Startup Central
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Longlasting Machines

HiI am making chocolate and truffles in Guatemala for about a year now and it's going great,so i decided that i want to scale up a step.So far i used the Cocoatown ECGC 12SL and its already showing some wear and tear (normal i guess).I was looking at the Spectra's 40, 65, 100 and at the chocovison tempering machines.The problem i have is that most companies won't extend their warranties to here and it's costly to ship replacement parts.I would rather spent a little more on a machine that…See More
Jul 8
Harald and David Menkes are now friends
Apr 14
Harald updated their profile
Mar 1
Harald added a discussion to the group Startup Central
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Chocolate equipment

Hi EveryoneI worked with the Cocoatown ECGC12sl for a while and i need something a bit bigger but under 10.000$I don't mind if some salesrep will post a link to his machine but i would like opinions from people actually using these machines.Please feel free to share all pros and con, its a big decision and i am thankful for any helpful information.HaraldSee More
Feb 25
Harald commented on Clay Gordon's group Startup Central
"I started making chocolates about a year ago and i am now in San Marcos, Guatemala and managed to import a small melanger here to experiment with the local criollo and ceremonial varieties."
Feb 25
Harald 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.
Feb 25
Sebastian replied to Harald's discussion Experimenting and Tempering with Criollo Bean
"For tempering, you essentially need to heat the mass up to 120, cool it down to about 81, and then reheat it to about 88.  it does not really matter how you do this so a bowl of cold water would be fine, assuming it is sufficiently cold to…"
Nov 13, 2013
Harald replied to Harald's discussion Experimenting and Tempering with Criollo Bean
"Ok would it be sufficient if i put the bowl of chocolate in a pot of cool water and steer? The digital thermometer should be here by the end of this week. Also the locals told me that the germinated bean is a sign of quality and they choose their…"
Nov 12, 2013
Sebastian replied to Harald's discussion Experimenting and Tempering with Criollo Bean
"It's called fat bloom, and is the result of not being in temper.  If you're just starting to temper, an accurate thermometer is critical, and you're going to need someway of cooling the chocolate once it's been tempered.…"
Nov 12, 2013

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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