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

Whats going on with my chocolates?? Quality Control-Appearance concerns

Started this discussion. Last reply by Jennifer Davis May 14. 9 Replies

I was hoping that some of you could chime in on what is happening on my chocolates.  I have been in business for 4 years in the SAME location.  I am still in my certified home kitchen.What we are…Continue

Tags: control, quality, appearance, Bloom

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

 

Jennifer Davis's Page

Latest Activity

Jennifer Davis replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Thank you for taking the time to respond.  Great Info from you two. :)"
May 14
Sebastian replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"There's nothing wrong with it.  When you go to temper it, the fat will melt out and, assuming you achieve proper temper, the spots will go away. To stop the heat streaking, once you're at temper, use a spatula to thoroughly mix up…"
May 14
Jennifer Davis replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Its untempered, fresh from the grinder"
May 14
Sebastian replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"That is fat bloom, caused by untempered, or incompletely tempered, chocolate.  Not to say there' sno moisture present (it's hard to tell from the photo), but i'd bet you your next batch of chocolate that what is visable in this…"
May 14
Jennifer Davis replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"I did get a new baffle but I still have the issue.  I am thinking about sending in my tempering machine to have them just look it over. I am convinced it is moisture coming from somewhere on my production line.  Maybe a few places.…"
May 14
Jennifer Davis replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Thank you Clay!"
May 13
Clay Gordon replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Jennifer - If Sebastian is right, then one step would be to install a dehumidifier in the room and also to install some sort of humidity sensor so you can discover the environmental conditions that lead up to this. This will help you understand the…"
May 11
Jennifer Davis replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Thank you. What's strange is that the " bloom" is happening so fast. Sometimes within a week. This never happened before but I think you are right about the moisture. Just wondering why now all of a sudden."
May 10
Sebastian replied to Jennifer Davis's discussion Whats going on with my chocolates?? Quality Control-Appearance concerns
"Not having looked at the post in detail, from the pictures you've got a combination of sugar bloom and something called heat streaks.  Sugar bloom is the result of your chocolates getting wet at some point (likely condensation after…"
May 9
Jennifer Davis posted a discussion

Whats going on with my chocolates?? Quality Control-Appearance concerns

I was hoping that some of you could chime in on what is happening on my chocolates.  I have been in business for 4 years in the SAME location.  I am still in my certified home kitchen.What we are finding lately (the last 3 months or so) the chocolates have not been holding their flavor very long.  Also, and the most concerning, is what appears to be a fast spreading "bloom".   So much so that I have had to pull chocolates that are only a few weeks old (in some cases only a week) and sell them…See More
May 9
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

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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