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Heather Johnston
  • Female
  • Chicago, IL
  • United States
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Heather Johnston's Discussions

Continuous tempering machines: Bakon Choco-lution?

Started this discussion. Last reply by Michael Arnovitz May 7. 1 Reply

Hi everyone,I'm in the market for a continuous tempering machine with a tank capacity of 25kg or higher that has the capability to add on an enrober in the future. I've read all of the posts here…Continue

Tags: enrober, machine, tempering

Solid chocolates versus filled bonbons - trouble with setting up properly

Started this discussion. Last reply by Heather Johnston Mar 10, 2013. 3 Replies

I'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark chocolate, room temp of 70 deg F. I filled two molds, and…Continue

 

Heather Johnston's Page

Latest Activity

Michael Arnovitz replied to Heather Johnston's discussion Continuous tempering machines: Bakon Choco-lution?
"My understanding is that the Bakon tempering machine has only been available for a little over a year, so it probably just hasn't worked its way into enough hands yet. That having been said, I've also found it a bit curious that no one…"
May 7
Heather Johnston posted a discussion

Continuous tempering machines: Bakon Choco-lution?

Hi everyone,I'm in the market for a continuous tempering machine with a tank capacity of 25kg or higher that has the capability to add on an enrober in the future. I've read all of the posts here from 2012 and 2013, but don't see anyone that has mentioned the Bakon Choco-lution. Does anyone have experience using this machine in their production facility? I'm mostly looking for opinions from users, not sellers (unless you're one and the same!).HeatherSee More
May 7
Heather Johnston replied to Matt Carter's discussion Cleaning Molds
"I had a health inspection in Chicago last year, and when the inspector asked me how I sanitize my molds (I don't; I never use water or cleaners), I showed her photocopies of instructions on mold care from 3 companies and 3 textbooks that all…"
Jun 25, 2013
Heather Johnston replied to Daniel Herskovic's discussion plumbing need for chocolate production?
"Hi Daniel, It's Heather, from Veruca. I went through the same question when I built out my place, and found it was easiest to call/visit the Food Protection Division (312-746-8046) and ask directly. They told me that I needed one because I use…"
Jun 25, 2013
Heather Johnston replied to RebeccaC's discussion Designing a Confectionery Production Facility
"Great question. I have an ongoing list: - better located HVAC vents for even flow and avoiding drafts near crucial work areas - counter height or ceiling/pull down electrical outlets - great lighting for decorating (I did this right the first time…"
Jun 25, 2013
Norm D. Miller replied to Heather Johnston's discussion For Sale - 6/22/13 - Chocoflex Spherical Mold in the group Classifieds - For Sale or Wanted
"I am interested in the mold and will email you."
Jun 22, 2013
Heather Johnston added 2 discussions to the group Classifieds - For Sale or Wanted
Jun 22, 2013
Heather Johnston 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
Jun 22, 2013
Heather Johnston replied to Donny Gagliardi's discussion Seeding with cacao butter
"Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious."
Jun 20, 2013
Heather Johnston replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly
"Thanks - it's as I suspected. I'll try it this week..."
Mar 10, 2013
Kerry replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly
"Like Daniel says - it's all about the latent heat of crystallization.  As chocolate crystallizes it gives off a lot of heat and that can throw the chocolate out of temper.  So particularly with solid items as soon as you see the edges…"
Mar 9, 2013
Daniel Herskovic replied to Heather Johnston's discussion Solid chocolates versus filled bonbons - trouble with setting up properly
"There is still too much heat trapped in the solid chocolate when you cast it.  I don't mold solid pieces and tabletts, but I have seen other chocolatiers pop the filled molds into a fridge briefly (with low humidity)  to get the heat…"
Mar 9, 2013
Heather Johnston posted a discussion

Solid chocolates versus filled bonbons - trouble with setting up properly

I'm looking for any insight or help on a problem I'm having getting solid chocolates to set up properly. I'm using properly tempered dark chocolate, room temp of 70 deg F. I filled two molds, and emptied one out as a shell to fill later, and kept one as solid. Left at room temp overnight, and the next morning the shell is set perfectly, and the solid chocolates have white swirls throughout, as if it was not tempered.Thoughts on this and advice on how to avoid this unsightly…See More
Mar 6, 2013
Heather Johnston replied to margaret's discussion Help with blank transfer sheets for printing on chocolate
"I bought the starch sheets from KopyKake a month ago - the ink prints on to them perfectly, but I've had a ZERO percent success rate at seven attempts transfer on to perfectly tempered chocolate. I've tried the upper temperature range, and…"
May 5, 2012
Heather Johnston is now a member of The Chocolate Life
May 19, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
realizing that a person can actually make them themselves!
My favorite chocolate is:
Caillebaut dark

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