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James Hull
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  • Hassocks
  • United Kingdom
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James Hull's Discussions

Tempering

Started this discussion. Last reply by Gap on Monday. 5 Replies

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I…Continue

problem with the premier grinder!

Started this discussion. Last reply by James Hull Aug 20. 5 Replies

Hi everyone,have been using my premier 2ltr wet stone grinder but have run into a potential disaster.I have only used it 3 times so far and its been brilliant, however on my last run on it some…Continue

Tags: grease, problems, grinder, premier

which is the best grinder/melanger to buy??

Started this discussion. Last reply by Victor Kudryavtsev Aug 15. 20 Replies

I am starting out making chocolate from the 'bean to the bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15microns to achieve…Continue

Tags: spectra, machines, cocoatown, melangers, grinders

 

James Hull's Page

Latest Activity

Gap replied to James Hull's discussion Tempering
"If I'm organised, I turn the tanks on the night before at 45C, let the chocolate melt and the next morning I take it out the tanks, hand temper on tabletop, turn the temp to 31C and put the tempered chocolate back in the tank. From there you…"
Monday
James Hull replied to James Hull's discussion Tempering
"Hi Gap, thanks again for the reply. These look like a great option, but how do you work it? as in do you melt all your chocolate in one tank between 45-50c then temper on marble and put into other tank set at 31C to hold temper during the day? or do…"
Monday
Gap replied to James Hull's discussion Tempering
"Hi James - that sounds like the one. I use an earlier model of this: http://www.moldart.be/en/shop/chocolate-machinery/dry-heat-chocolate-melter-6-kg/ I use two tanks and often set them up in the morning with 5kg in each and mould during the day…"
Dec 8
James Hull replied to James Hull's discussion Tempering
"Hi Gap, thanks for your very helpful reply. Are the holding tanks called 'chocolate melters' by mol d'art? as looked on their website but couldn't find anything referred to as a holding tank. something called a chocolate kettle…"
Dec 8
Gap replied to James Hull's discussion Tempering
"Yes there are heated holding tanks. Mol d'Art are the most common (and what I use) but there are others. You temper all your chocolate by hand (they have a smaller units, a 6kg and a 12kg unit) and then put it in the tank which is set to…"
Nov 27
James Hull posted a discussion

Tempering

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out there, that  I can temper a large batch of chocolate by hand and then transfer into the holding tank. BUT will the holding tank keep the chocolate in temper throughout the day or at least for a few hours while I remove the amount of chocolate I…See More
Nov 27
James Hull replied to Diane A Holland's discussion Transfer Sheets in the group Classifieds - For Sale or Wanted
"Hi Diane, I am really interested in finding a printer that does this too, as I find a lot of transfer sheet designs and kind of boring and outdated. I have heard that you can get cocoa butter ink/edible ink for certain canon printers…"
Nov 3
James Hull and mariano garcia are now friends
Oct 14
James Hull replied to Jack Meyer's discussion Must cocoa butter be used to make milk chocolate bars? in the group Startup Central
"Hi Jack, I'd love to know how you get on with deodorized butter, as I have not been able to find any yet, but like you, I am starting to think the cocoa flavour from my Nicaraguan beans is conflicting with my Peruvian cocoa butter. But could it…"
Sep 9
James Hull replied to Jack Meyer's discussion Must cocoa butter be used to make milk chocolate bars? in the group Startup Central
"Hi Jack, ideally there is supposed to be about 30% cocoa butter of the overall mix, any less and I have found that between the sugar and the milk powder it gets really tacky, and basically clogs up the rollers in my machine and doesn't…"
Sep 9
Tim Huff liked James Hull's discussion which is the best grinder/melanger to buy??
Aug 30
James Hull replied to James Hull's discussion problem with the premier grinder!
"That does sound like it might be what it is, as it seems to be liquid when warmed and goes hard when cooled. I heard back from the company who have apparently sent out a brand new machine which Is not what I was expecting but great! only wanted to…"
Aug 20
Gap replied to James Hull's discussion problem with the premier grinder!
"I ran a neutral vegetable oil and white sugar 50/50 when I first got the machine. I think total weight was about 600g. Then discarded the sugar/oil and washed down the grinder. I don't think there's a perfect way of doing it but…"
Aug 19
Gap replied to James Hull's discussion problem with the premier grinder!
"My best guess from talking with a few people is the black "grease" on the axles is a mixture of cocoa butter and refined stone from the grinder. I always clean it off."
Aug 19
James Hull replied to James Hull's discussion problem with the premier grinder!
"Hi Gap, Thanks for the reply. I didn't run oil and sugar through it when I got it, I washed everything, but didn't even occur to me to run oil and sugar through it. Does it have to be much of each to 'clean' it? and I will give…"
Aug 19
Victor Kudryavtsev replied to James Hull's discussion which is the best grinder/melanger to buy??
"Мой эл. адрес kudvic@ya.ru  В ответном письме я пришлю интересующую вас информацию. "
Aug 15

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
biting into a beautiful passionfruit chocolate made by artisan du chocolat. never tasted a chocolate so fresh before
My favorite chocolate is:
artisan du chocolat

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