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Jennifer Davis
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  • Grants Pass, OR
  • United States
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Jennifer Davis's Discussions

Tempering & surface texture issue, swirls, circles & matte finish.

Started this discussion. Last reply by Anjali Gupta Nov 22, 2013. 6 Replies

Hi everyone,I have been having more problems the past year with the finish of my chocolate truffles than I had previously. I have a rev 3210 and a rev2 tempering machine with a warming bowl for after…Continue

Tags: swirls, texture, surface, Tempering

Tempering raw chocolate

Started this discussion. Last reply by John Benton Nov 23, 2011. 14 Replies

I am wondering if anyone out there can give me some advice on tempering raw chocolate.  Is there a 'best' way to do this?  WHich items can I use with the greatest success? Raw cacao butter, cacao…Continue

 

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Latest Activity

Anjali Gupta replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Hi Jennifer, I had a similar problem. I think it was because my chocolate was too thick. I have since started working with Belcolade which is more liquid (thinner), and have no problem now.  Anjali"
Nov 22, 2013
Derrick Pho replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Hi Jennifer, No Problem, happy to share. Derrick"
Nov 20, 2013
Jennifer Davis replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Derrick, Thank you so much!  You have given me a lot to think about and test.  Thanks for taking so much time in responding to me. Jennifer"
Nov 19, 2013
Derrick Pho replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Hi Jennifer, Several thing may go wrong here. Please allow me. When you work with chocolate you need to take in consideration of room temperature, humidity, products you enrobe, the type of decoration you use, dry ingredients or imprint…"
Nov 18, 2013
Jennifer Davis replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Thanks Ashley, any bit of info I could get would really help.  I do use Himalayan salt.  It is very fine however and I grind it for 2 days along with the other ingredients.  Thanks for chiming in :)"
Nov 14, 2013
Ashley replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Not sure if this could be related... What kind of sea salt are you using? I make a carmel that I dip in chocolate then sprinkle salt on top. I've had to experiment with different salts. When I used a coarse Pink Himalayan Sea salt the chocolate…"
Nov 13, 2013
Jennifer Davis posted a discussion

Tempering & surface texture issue, swirls, circles & matte finish.

Hi everyone,I have been having more problems the past year with the finish of my chocolate truffles than I had previously. I have a rev 3210 and a rev2 tempering machine with a warming bowl for after it's tempered. Why is my chocolate surface so inconsistent if I'm using professional equipment?To give more info...my truffles are square not round (not sure if that matters just want to give enough info for a diagnosis). The truffle centers, or "innards" as we call them are out of the fridge when…See More
Nov 13, 2013
David Lollia replied to Jennifer Davis's discussion Tempering raw chocolate
"I used cacao paste and cacao butter. I also did it with cacao nibs grinded in the concher. Results were similar in terms of tempering. But again the less agave syrup or moist sweetener the less trouble (technically). Plus, there has been…"
Jan 15, 2011
Jennifer Davis replied to Jennifer Davis's discussion Tempering raw chocolate
"Ok, I tried tempering again the other day.  I used Cacao butter 3oz, Cacao Paste 3/4oz, 1/4 oz coconut Nectar (liquid/raw) 1 1/2 oz coconut sugar, powdered, 1/4tsp van extract, 1/2 oz cacao powder.  It was just ok.  I think it…"
Jan 14, 2011
Jennifer Davis replied to Jennifer Davis's discussion Tempering raw chocolate
"HI David, I will go over that discussion you talked about.  I experimented a little yesterday with tempering the cocoa products that go into my original chocolate recipe.  Then I added it to my other ingredients such as cashew butter…"
Jan 12, 2011
Jennifer Davis replied to Jennifer Davis's discussion Tempering raw chocolate
"Thanks Nat, Great info from everyone on this post. Coconut sugar: I am going to use the un-raw stuff and powder it in my vita mix.  Yesterday that worked great.  Its not raw but very nutritious.  The other stuff I was talking about…"
Jan 12, 2011
David Lollia replied to Jennifer Davis's discussion Tempering raw chocolate
"I’ve been able to temper raw chocolate with up to 20 % (in weight) of agave syrup. I don’t have the exact values at hand (re: temperature, proportions, etc.) but it is totally possible. And it might be hard to believe but the result does…"
Jan 10, 2011
Nat replied to Jennifer Davis's discussion Tempering raw chocolate
"People who are making tempered "raw" chocolate are probably using agave powder not syrup. The temp is driven up during conching to about 115-120 depending on your machine and the temp controls you have on it, so I don't believe this…"
Jan 10, 2011
Ice Blocks! replied to Jennifer Davis's discussion Tempering raw chocolate
"Have a look at these http://shop.chocolatealchemy.com/collections/equipment they are even hobby sized.   To work it appears the cacao liquor must be molten i.e. > 36 degrees C but presumably if you had a spot IR thermometer you to…"
Jan 4, 2011
Jennifer Davis replied to Jennifer Davis's discussion Tempering raw chocolate
"there are a few bars and truffles I have tried that are raw and are actually tempered and very good.  Most though leave alot to be desired like you said.    I dont know much about conching but I hear it drives up the temperature and…"
Jan 4, 2011
Ice Blocks! replied to Jennifer Davis's discussion Tempering raw chocolate
"  Coconut oil melting temperature is 24°C. Butter melts at about 33.5 °C. Cocoa butter has a melting point of around 36 °C.   Would conching help drive out water, impove granularity and general consistancy. I've been…"
Jan 4, 2011

Profile Information

Dark, Milk, White?
Dark, White
Most memorable chocolate experience:
realizing that I could make my own healthy chocolate and it actually tasted awesome!
My favorite chocolate is:
Harry & Davids Truffles, my own raw chocolate-ChocBlok

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