The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jessica Osterday
  • Female
  • Granite Bay, CA
  • United States
Share on Facebook
Share Twitter

Jessica Osterday's Friends

  • Arunaraj
  • Gifford Laube
  • beth campbell
  • Hector Velásquez

Jessica Osterday's Discussions

Cocoatown Melanger Chocolate tastes like burnt rubber

Started this discussion. Last reply by Jessica Osterday on Saturday. 2 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 Milford Dennison Feb 25. 14 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

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…"
Saturday
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 !!!"
Friday
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
Friday
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
Lee replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Keep searching on this site, there are several discussions that talk about this. I faced these problems too up until the last week or two! What I've learned about molding is: Crystals give off heat as they grow. Chocolate becomes solid due to…"
Feb 22
Kerry replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Ok - so that's probably not interfering.  See how it goes with Mark's heating suggestion and let us know.   Good crystal information in Beckett - The Science of Chocolate - but that might be a little more complex than you want.…"
Feb 21
Jessica Osterday replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Mark, Thank you so much for that information.  I will definitely try warming the molds first before I fill them.  I would really like to expand my understanding of chocolate crystal formations.  Are there any resources your could…"
Feb 21
Jessica Osterday replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"I have four sizes between 5mm and 14mm. "
Feb 21
Mark Heim replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"You mention that the room conditions are 64-68F.  If your moulds are this temperature it can be the problem.  When you are in temper, only a small percentage of the cocoa butter is crystallized in the type V crystals (~3%).  If you…"
Feb 21
Kerry replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Jessica, How thick is this bar you are making? "
Feb 20
Jessica Osterday replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Kerry, Thanks for the suggestion.  I actually did that with two of the batches and still had the same result as the others."
Feb 20

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

Comment Wall (1 comment)

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

Join The Chocolate Life

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

 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service