The Chocolate Life

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Juliana Desmond
  • Female
  • Tucson, AZ
  • United States
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Juliana Desmond's Discussions

Whats a good source for chocolate?

Started this discussion. Last reply by Juliana Desmond May 14. 4 Replies

I am looking for a good source to buy chocolate for melting to use with molds. Preferably Latin American grown with minimal ingredients, soy free would be great but is not necessary. I appreciate any…Continue

Keeping from blooming ~ in silicone molds

Started this discussion. Last reply by Juliana Desmond May 12. 2 Replies

Does lecithin help chocolate keep its temper? Or is there anything that helps prevent bloom? I use silicone molds and the chocolate starts turning a lighter color after a couple weeks. Chocolate from…Continue

 

Juliana Desmond's Page

Latest Activity

Juliana Desmond replied to Juliana Desmond's discussion Whats a good source for chocolate?
"Wonderful, thanks Clay!"
May 14
Clay Gordon replied to Juliana Desmond's discussion Whats a good source for chocolate?
"Juliana: Thanks for the kind words about the community and the book. I am privileged to be able to work with so many people around the world who share a passion for chocolate. I think your best bet is going to start working with an online…"
May 13
Juliana Desmond replied to Juliana Desmond's discussion Whats a good source for chocolate?
"Hi Clay, I am looking to buy 10 - 20 pounds at a time, with a price range of $5-9/lb. I would prefer Latin American grown. It would also be nice ~ but not necessary ~ to find some that is Soy Free and Sugar Free for the purists. I just ordered…"
May 13
Juliana Desmond liked Lisabeth Flanagan's profile
May 13
Juliana Desmond liked The Chocolate Tourist's profile
May 13
Clay Gordon replied to Juliana Desmond's discussion Whats a good source for chocolate?
"Juliana: Two questions before we can answer this question for you: 1) How much chocolate do you want to buy? 10 pounds? 100 pounds? More? 2) What's your price range? $4-5/pound? $5-9/lb? $10 or more/pound?"
May 13
Juliana Desmond posted a discussion

Whats a good source for chocolate?

I am looking for a good source to buy chocolate for melting to use with molds. Preferably Latin American grown with minimal ingredients, soy free would be great but is not necessary. I appreciate any suggestions, Thank you!See More
May 12
Juliana Desmond liked Arcelia Gallardo's photo
May 12
Juliana Desmond replied to Juliana Desmond's discussion Keeping from blooming ~ in silicone molds
"Thanks Brad I will try this! "
May 12
Brad Churchill replied to Juliana Desmond's discussion Keeping from blooming ~ in silicone molds
"The problem you're running into is that the silicone is insulating the chocolate and keeping it warm too long at temperatures which create different types of crystals.  Your silicone molds need to be cool."
May 11
Juliana Desmond posted a discussion

Keeping from blooming ~ in silicone molds

Does lecithin help chocolate keep its temper? Or is there anything that helps prevent bloom? I use silicone molds and the chocolate starts turning a lighter color after a couple weeks. Chocolate from the same batch that I pour into polycarbonate molds stays fine, only the silicone ones bloom. Are there any suggestions for this? Thanks!See More
May 11
Juliana Desmond joined Clay Gordon's group
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The Chocolate Swap is the place for ChocolateLife members to reach out to other members to trade chocolates.
Feb 23
Juliana Desmond was featured
Nov 27, 2013
Jackie Jones replied to Juliana Desmond's discussion Any tips for preventing sugar bloom? in the group Startup Central
"I also have a Chocovision tempering machine & with Clay's suggestion, I stir the chocolate even more before I begin to pour the chocolate.  Had the same problem.   The machine was not mixing the batch well enough. , room…"
Nov 22, 2013
Kyle Malone left a comment for Juliana Desmond
"Hi Juliana, I would suggest that you take the approach of isolating variables and testing them. Chocolate is a very mysterious and challenging medium.  First I would temper some chocolate and mold it the same as you always do.  If you are…"
Nov 22, 2013
Juliana Desmond replied to Juliana Desmond's discussion Any tips for preventing sugar bloom? in the group Startup Central
"Thank you Alex! My deepest molds are about 1.5" and I have noticed they are more difficult to temper than the shallow ones! I will try the fan :) I appreciate your suggestion!"
Nov 21, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Burning my chocolate at burning man
My favorite chocolate is:
Hail Merrie raw chocolate macaroons

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At 11:07am on November 22, 2013, Kyle Malone said…

Hi Juliana,

I would suggest that you take the approach of isolating variables and testing them. Chocolate is a very mysterious and challenging medium.  First I would temper some chocolate and mold it the same as you always do.  If you are certain that you have good temper then I would test the rate of cooling (cooling times and temps).  Place the tempered molded chocolate on your counter (room temp.), some in the refrigerator, and some in the freezer.  I know you can get some condensation when re warming the chocolate out of the freezer but you said the humidity is low where you live so shouldn't be that big of a problem.  Test multiple samples in each location changing the exposure time for each.  Record this information and keep the bars separated.  Observe the samples over a couple of days or longer and pick which one best represents what you are looking for.  This will hopefully allow you to isolate the actual problem and make the correct adjustments.  

I know it was mentioned in earlier responses about shocking the chocolate and causing bloom by setting the chocolate too fast.  I would tend to lean the other direction with my experience and say that it is not cooling fast enough and actually un tempering the surface of the chocolate with the latent heat remaining in the chocolate.  With hyper cooling you usually get some visual identifiers on the surface of the bars such as cracking or fracture lines.  Just my two cents.  Happy trouble shooting;)

 
 
 

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