The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jessica Osterday
  • Female
  • Granite Bay, CA
  • United States
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Jessica Osterday's Friends

  • Arunaraj
  • Greg D'Alesandre
  • Gifford Laube
  • beth campbell
  • Hector Velásquez

Jessica Osterday's Discussions

Cocoatown Melanger Chocolate tastes like burnt rubber

Started this discussion. Last reply by Andal Balu Jul 13. 3 Replies

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a few hours in the new machine.Has anyone experienced this? …Continue

Every time I use my molds for chocolate bars, they bloom.

Started this discussion. Last reply by Sebastian Sep 8. 16 Replies

Every time I use my molds for chocolate bars, they bloom.  However, If I dont use the molds and pour the chocolate on parchment paper, the chocolate is perfectly tempered, shiny and has a beautiful…Continue

Raw Bean-to-Bar

Started this discussion. Last reply by Daniel Domingo Jan 2. 8 Replies

I have a dream of creating a raw bean-to-bar business.  I am very curious in learning more about the process.  I know there are a lot of postings on this forum surrounding the issue of "raw."  I have…Continue

 

Jessica Osterday's Page

Latest Activity

Sebastian replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Are you certain it's bloom?  I've seen moulds - when clean - have soap or mineral residue left behind on them that's invisible to the naked eye - but the chocolate pulls it off the mould and leaves surface discoloration.…"
Sep 8
Louwegi replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Hey Milford,  I too use Tomric molds and have issues with pull off marks.  Do you mind sharing your "setting" process? We use a True refrigerator with a chocolate/wine thermostat (55-60F) to set the chocolate.  "
Sep 7
Andal Balu replied to Jessica Osterday's discussion Cocoatown Melanger Chocolate tastes like burnt rubber
"We did a couple of batches of chocolate in the machine returned and we could not reproduce the rubber smell. We even tried using the machine in a closed room for 24 hours. We also talked to few of our customers and they do not recall having such a…"
Jul 13
allison roberts replied to Jessica Osterday's discussion Selling CrankandStein in the group Classifieds - For Sale or Wanted
"Hi there, I'm in Ireland and looking to purchase a Crankenstein... any chance you want to find out postage cost? PM me or email allison@clonakiltychocolate.com Thanks!"
May 11
Maureen liked Jessica Osterday's discussion Selling CrankandStein
May 11
Jessica Osterday and Greg D'Alesandre are now friends
May 1
Jessica Osterday added a discussion to the group Classifieds - For Sale or Wanted
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Selling CrankandStein

I have a crankandstein that I have literally used once.  I bought the upgraded model with the steel gears and extra long handle.  I would love for this grinder to get some good use.It cost me $322.  Id like to sell it for $265.  I just bought it in January and have my original invoice.  The steel gears will last a VERY long time. Let me know if you are  interested.  Thanks!JessicaSee More
May 1
Jessica Osterday replied to Jessica Osterday's discussion Cocoatown Melanger Chocolate tastes like burnt rubber
"Clement, As I understand it, that is true of the older machines, but they upgraded the factory belts on the Cocoatowns a while back.  So, I dont not think it is the belt.  I actually sent the machine back to Cocoatown when I first received…"
Apr 18
Clement Olando Bobb replied to Jessica Osterday's discussion Cocoatown Melanger Chocolate tastes like burnt rubber
"Not too familiar with Cocoatown machines, but you may need to tighten the belt. Ben Rasmusen of Ptomac Chocolate recommends changing rubber belts to fiberglass. Take a look at his site or DIY on this blog. Good luck !!!"
Apr 18
Jessica Osterday posted a discussion

Cocoatown Melanger Chocolate tastes like burnt rubber

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a few hours in the new machine.Has anyone experienced this?  Is this just because its new?See More
Apr 18
Jessica Osterday replied to Vinh S's discussion The chocolate business in the group Startup Central
"In California, they do allow nut inclusions in chocolate, as a part of the Cottage Food Operators Permit. "
Apr 14
Jessica Osterday replied to Vinh S's discussion The chocolate business in the group Startup Central
"California has options as far as licensing goes.  In order to sell consumable goods in ca you need a health permit, which means that you either need to: 1. Set up your own kitchen, 2. Rent space in a kitchen.  Often there are places where…"
Apr 14
Milford Dennison replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"I also use molds from tomric and I have the same issues it is not bloom it is a release mark and using the fridge helps a lot just make sure not to hurry the setting process and they will come out almost perfect"
Feb 25
Jessica Osterday replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Thank you for those resources.  I have looked into getting Beckett's book Industrial Chocolate Manufacture and Use, but have shied away because of the price.  I think Ill start with Youtube and The Science of Chocolate and see how far…"
Feb 24
Jessica Osterday replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"That is all extremely helpful.  Thank you.  With my next batch I will definitely experiment with warming the molds and using a fan.  "
Feb 24
Mark Heim replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"It depends on how deep you want to get into it.  There are several articles, youtube videos and such on crystal formation that keep it simple, covering the temperatures you use and a little bit on why.  For more depth there are…"
Feb 24

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Selling chocolate for the first time and watching customers' faces change as they put that first sample of chocolate into their mouths. Their faces open up, there might be a sigh, and then a smile. I just love that. Every time.
My favorite chocolate is:
dark with maca

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At 11:59am on January 10, 2014, Gifford Laube said…

Hi Jessica,

We have beans and nibs available. It would be good to get you a sample, but sometimes that costs way too much from Nicaragua ($180 for a kilo or two). When I have someone I trust heading back to the States, I will try to send a sample along with them. It works way better that way I feel. If you give me an email address, I could send along more info about us.

Regards from Matagalpa

Giff

 
 
 

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