The Chocolate Life

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John Duxbury
  • Male
  • Drexel Hill, PA
  • United States
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John Duxbury's Discussions

Thick chocolate while tempering

Started this discussion. Last reply by John Duxbury Jun 18. 7 Replies

Hello All.  I know this is something I should already know (probably have forgotten it a few times over!).  When tempering chocolate using my Delta machine, occasionally it becomes very thick just as…Continue

Milk chocolate changing color

Started this discussion. Last reply by Sebastian Apr 14. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in…Continue

How to handle my allergen paranoia

Started this discussion. Last reply by Naomi Prasad Apr 3. 4 Replies

Hello All.  I've asked this a few times (different verbiage), so sorry for repeating but this one keeps me up at nights.  I've recently opened and I'm still concerned about allergic reactions…Continue

Adding melted chocolate to tempered chocolate

Started this discussion. Last reply by John Duxbury Mar 6. 10 Replies

Hello All.  I have a Bakon mini enrober that I'm having issues with and I also use a chocovision delta.  At this point I'd at least like to be able to use the Bakon as a Melter and add that melted…Continue

 

John Duxbury's Page

Latest Activity

John Duxbury replied to John Duxbury's discussion Cutting jellies in the group Startup Central
"Thanks Dale.  I usually use tempered chocolate for bottoms but what you suggest makes sense.  I'll give it a shot and thanks for the help.  John"
Wednesday
Dale Anderson replied to John Duxbury's discussion Cutting jellies in the group Startup Central
"John, In my experience with jellies and caramels, bottoming is definitely possible and helpful as a smooth surface for dipping. Un-tempered chocolate is best, as it cuts more easily (tempered chocolate will fracture). If you don't lay too thick…"
Wednesday
John Duxbury added a discussion to the group Startup Central
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Cutting jellies

Hello All.  I've been trying to make my own jellies for 2 years with no luck - the pectin formula that I used would never hold the shape.  I just purchased Pectin from Burke Candy and it looks like it's working fine - finally!  My next challenge will be to cut and enrobe them (enrobing by hand).  Will a guitar cut jellies without sticking?  Also, if I bottom the jelly slab will there be any problems cutting with a guitar?  Will bottoming the slab make hand dipping possible?  Thanks for the…See More
Tuesday
John Duxbury replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
"Thanks Cheebs.  I'll order the tray from them.  "
Tuesday
cheebs replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
Jul 20
Gap replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
"What about a flat aluminium baking tray and just file one edge so it's a bit sharper?"
Jul 20
John Duxbury added a discussion to the group Startup Central
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How to remove centers from a guitar - after cutting

Hello All.  I have a guitar but I don't have the plate that picks up the centers after they've been cut.  Any thoughts on what I can use for that, or where to buy the plate itself?  Thanks in advance.  JohnSee More
Jul 20
John Duxbury replied to John Duxbury's discussion Thick chocolate while tempering
"Thanks Jon.  The amount of time seemed normal and I usually do check the temperature manually - it was right at 88 (Dark Chocolate).  I've used it a few times since then and the problem hasn't recurred.  I now use a portable…"
Jun 18
Jonathan Edelson replied to John Duxbury's discussion Thick chocolate while tempering
"When this next happens, could you double check the chocolate temperature with a different thermometer?  When this happens, does it seem like the melting stage reached its final temperature more rapidly than normal? I've seen my (very…"
Jun 16
Ash Maki replied to John Duxbury's discussion Thick chocolate while tempering
"I tend to get the same problem with the delta but only after being in temper for too long. Four or five hours. Raising the temp to 89-90 f takes care of it pretty well. We have very low humidity here. "
Jun 12
John Duxbury replied to John Duxbury's discussion Thick chocolate while tempering
"I was noticing the humidity level in my work room this afternoon and it's around 65% so maybe it is a moisture problem."
Jun 12
Sebastian replied to John Duxbury's discussion Thick chocolate while tempering
"if it is moisture, add 0.05-0.1% fluid lecithin to help address it"
Jun 12
John Duxbury replied to John Duxbury's discussion Thick chocolate while tempering
"Thanks Sebastian.  I'm careful with moisture but I will up the temperature a few degrees.  John"
Jun 12
Sebastian replied to John Duxbury's discussion Thick chocolate while tempering
"Could be.  Is there any chance moisture is getting into it?  if not, warm it up 1-2 degrees."
Jun 11
John Duxbury posted a discussion

Thick chocolate while tempering

Hello All.  I know this is something I should already know (probably have forgotten it a few times over!).  When tempering chocolate using my Delta machine, occasionally it becomes very thick just as the machine says it's in temper.  Whenever that happens I just start the process over again because I know it will just cause me blooming problems if I continue.  Is the thickness being caused by over seeding, or something else.  Thanks for the help, JohnSee More
Jun 11
John Duxbury replied to Alfredo Poncio's discussion FOR SALE - BAKON Choco-TT + Mini Enrober Chocolate semi-automatic tempering machine in the group Classifieds - For Sale or Wanted
"Sorry Cedric, I sold it a few weeks ago.  John"
May 25

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Just starting the whole chocolate experience
My favorite chocolate is:
Callebaut and Peters

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