The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jasmine Mead
  • Female
  • Geneva, NY
  • United States
Share on Facebook
Share Twitter

Jasmine Mead's Friends

  • julie van rooij

Jasmine Mead's Discussions

Molded Chocolates - Tempering and Bloom

Started this discussion. Last reply by Kerry Mar 29, 2012. 2 Replies

Hello everyone,After reading through everything I could find online, I still can't find a solution to this strange issue I've been having with my chocolate temper. I'll lay out all the specifics and…Continue

Too Dry for Tempering?

Started this discussion. Last reply by Clay Gordon Jan 27, 2012. 4 Replies

Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both…Continue

Tempering Frustrations

Started this discussion. Last reply by Brad Churchill Dec 2, 2011. 7 Replies

Hello everyone! My little chocolate shop has been open for about 4 months now, and all of a sudden, I'm having tempering issues. (Of course it has to happen with 5 custom orders due in the next few…Continue

 

Jasmine Mead's Page

Latest Activity

Kerry replied to Jasmine Mead's discussion Molded Chocolates - Tempering and Bloom
"I'm with Adam G on this - as chocolate cools the latent heat of crystallization given off by the rapidly growing crystal lattice can warm the chocolate considerably and throw off the temper.  As soon as you see the chocolate starting to…"
Mar 29, 2012
Adam G. replied to Jasmine Mead's discussion Molded Chocolates - Tempering and Bloom
"It sounds like you need to cool the chocolate down quicker. If it's not quick enough some of the cocoa butter molecules in the warmer center of the chocolate slowly release and rise to the surface. You may also want to experiment with…"
Mar 29, 2012
Jasmine Mead posted a discussion

Molded Chocolates - Tempering and Bloom

Hello everyone,After reading through everything I could find online, I still can't find a solution to this strange issue I've been having with my chocolate temper. I'll lay out all the specifics and some pictures in hopes that someone, somewhere, has had the same problem before and can give me some pointers. Thanks so much!Alright, I'm working with a Chocovision Revolation X3210 tempering machine (capacity 10 lbs). I've had this machine for just under a year and have had beautiful tempers out…See More
Mar 29, 2012
Clay Gordon replied to Jasmine Mead's discussion Too Dry for Tempering?
"A couple of things suggest themselves as this sounds like it might be inconsistent distribution of crystals in the chocolate. 1) Keep the chocolate at the melted point for a while longer, 10 minutes? before starting the cool-down part of the cycle…"
Jan 27, 2012
Jasmine Mead replied to Jasmine Mead's discussion Too Dry for Tempering?
"Oops, sorry about that. I'm using ChocoVision Revolation X3210, and Noel and Callebaut chocolates. After going though the tempering process, the chocolate has shiny streaks as well as whiteish streaks and spots."
Jan 27, 2012
Clay Gordon replied to Jasmine Mead's discussion Too Dry for Tempering?
"Jasmine - Not sure if you mentioned this before, but what kinds of machines are you using for tempering and what exactly are the symptoms (visual and otherwise) of the temper being off. I have to agree with Jeff about low humidity, as chocolate is…"
Jan 27, 2012
Jeff Stern replied to Jasmine Mead's discussion Too Dry for Tempering?
"Humidity shouldn't really affect your tempering process. I work at 10,000 feet here in Quito with probably 40% or lower humidity much of the time and never had an issue. "
Jan 27, 2012
Jasmine Mead posted a discussion

Too Dry for Tempering?

Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate. (Plus, I have also gotten beautiful tempers from these machines and chocolate brands.) The only other variable is the atmosphere of the kitchen.My kitchen is currently at 66 degrees Fahrenheit and 31% humidity. I know the ideal atmosphere is 68 degrees…See More
Jan 27, 2012
Brad Churchill replied to Jasmine Mead's discussion Tempering Frustrations
"I would also like to suggest that you check the accuracy of the thermocouple on your machine.  Put a thermometer beside it as it goes through its cycles.  With the exception of humidity (or the lack thereof) making the chocolate thicker or…"
Dec 2, 2011
Jasmine Mead replied to Jasmine Mead's discussion Tempering Frustrations
"After completely starting over after washing out the machine and melting new chocolate, the temper today was perfect. Still not completely sure what happened, but it's solved for now.   Is it possible for bulk chocolate (like you buy from…"
Dec 1, 2011
Omar Forastero replied to Jasmine Mead's discussion Tempering Frustrations
"Hi Jasmine,   Did you check your fridge? maybe the humidity is high in there, or the temperature is too low. Another thing to look for is the temperature of your chocolate moulds, they might be too cold when you pour into them.Another…"
Dec 1, 2011
Al Garnsworthy replied to Jasmine Mead's discussion Tempering Frustrations
"Hi jasmine, how did you get on? Did you take the working temperature of the chocolate when the machine said it was "in temper"?"
Dec 1, 2011
Al Garnsworthy replied to Jasmine Mead's discussion Tempering Frustrations
"I'm not familiar with either the chocolate, or the machine you are using, however what I would say is if the chocolate this time does not temper, then maybe temper a batch (1kg) by hand using  the seeding method and see if you can temper…"
Nov 30, 2011
Jasmine Mead replied to Michelle-Jo Garfield's discussion Chocolate sides caving in?
"I exclusively use square magnetic molds for my truffles, and the same thing was happening to me. I reduced the amount of cream I used by about 2 tsp and haven't had the problem since.   Good luck!"
Nov 30, 2011
Jasmine Mead replied to Jasmine Mead's discussion Tempering Frustrations
"Same thing happened just now to me with the 55%. Again, 64 degree fahrenheit, but this time 47% humidity. I dumped that batch of chocolate (which was the same chocolate just melted down again) out onto to a tray and started with a brand new box of…"
Nov 30, 2011
Al Garnsworthy replied to Jasmine Mead's discussion Tempering Frustrations
"relative humidity and temp seem to be fine.."
Nov 30, 2011

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
When I combined sea salt with 72%. That was the worst thing I've ever tasted in my life. :)
My favorite chocolate is:
Hand crafted

Jasmine Mead's Photos

Loading…
  • Add Photos
  • View All

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service