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
  • Gifford Laube
  • beth campbell
  • Hector Velásquez

Jessica Osterday's Discussions

New Cocoatown melanger smells like burnt rubber and is causing my chocolate to taste bad

Started Mar 27 0 Replies

I purchased a new cocoatown melanger 12SLTA in January of this year.  I have used the machine 2 times to make chocolate. I used it first in January of this year.  After running it for 24 hours, my…Continue

Tags: New, Bad, Chocolate, Glue, Rubber

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 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. "
Monday
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…"
Monday
Jessica Osterday posted a discussion

New Cocoatown melanger smells like burnt rubber and is causing my chocolate to taste bad

I purchased a new cocoatown melanger 12SLTA in January of this year.  I have used the machine 2 times to make chocolate. I used it first in January of this year.  After running it for 24 hours, my house smelled horribly of burnt rubber.  It took me several days to get it out of my air heating system.  In addition, the 4 lbs of chocolate that were in the machine absorbed the flavor and was inedible.I talked to Cocoatown and sent the machine back.  They opened the machine up and everything looked…See More
Mar 27
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
Jessica Osterday updated their profile
Feb 19
Jessica Osterday posted a discussion

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

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 snap. As soon as I put the same chocolate into a molds, it blooms in the center on the top of the chocolate while the outside edge looks tempered. This has now happened three times. the air temp is approx 64-68F, and the humidity has been about 40% with moderate air flow in the kitchen.  I am using…See More
Feb 19

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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