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Julie Fisher
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  • Dordrecht
  • Netherlands
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Julie Fisher's Discussions

Tempering problems again.

Started this discussion. Last reply by Carol Poland Oct 2, 2013. 9 Replies

Sorry to bring up this issue yet again, but I cannot find any reference to the problem that I am having.I am trying to produce simple chocolate bars from commercially provided couverture.The…Continue

Single Origin Cocoa butter?

Started this discussion. Last reply by cheebs Aug 30, 2013. 16 Replies

It seems that many chocolate producers add cocoa butter to their ingredients. Since cocoa beans are approx 50% fat (cocoa butter) why would you need to add extra?If you are producing a single origin…Continue

Chocolate drink without milk.

Started this discussion. Last reply by Steve Schechner Aug 23, 2013. 8 Replies

I have an aversion to adding milk to my chocolate.  But I do want to enjoy a chocolate drink, both hot and cold.Has anyone any advice on the best way to acheive this? I am normally using 65% or…Continue

 

Julie Fisher's Page

Latest Activity

Julie Fisher replied to Clay Gordon's discussion Group Review - Fortunato #4
"Don't follow the coffee rating system.  It is heavily weighted in favour of the taste of the US Japan and the UK.  Also although good coffees score in the high 80s or 90s... and the maximum is 100... the minimum is (from memory)…"
Mar 21
Julie Fisher replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Brad, that is the point that what you are producing and selling to your customers is right for you and them. But if the general quality is ever going to be uplifted, then it needs something else. Whether we need "professional…"
Feb 24
Julie Fisher replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Clay I am glad that you realise that this is a circular argument.  And will continue to be nothing more than that until there is an artisan chocolate maker with sufficient funds and foresight to fund at least one group  of chocolate…"
Feb 22
Julie Fisher replied to Brockton Gates's discussion Extra Hard Chocolate? in the group The Science of Chocolate
"I would have to ask... what do you mean by  "Hard"?  If it has good snap, is it that it is brittle or just lacking creamyiness?  The obvious thing to try would be to increase the ratio of cocoa butter, but that has other…"
Oct 10, 2013
Julie Fisher replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"Since Tim had this in 2 different beans... it is unlikely to be fermentation.  If they were both roasted at the same place, then I still think that they were simply roasted more than he was used to."
Oct 9, 2013
Julie Fisher replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"It could be that the beans were roasted a little more than you are used to?"
Oct 7, 2013
Carol Poland replied to Julie Fisher's discussion Tempering problems again.
"Hi there this is my first post :-) I am a home chocolate maker, I have been doing it for coming up to a year now. I haven't yet joined any forums but I chose this one as it looks like its full of nice friendly choccy people! I temper using the…"
Oct 2, 2013
Julie Fisher replied to Brad Churchill's discussion A question everybody can contribute to...
"Slightly off topic.  But you said that customers use credit cards, even though they are being charged an extra 5%, without noticing.  I have a small shop and normally we avoid stocking items that the big supermarkets stock... simply…"
Sep 28, 2013
Brad Churchill replied to Julie Fisher's discussion Tempering problems again.
"I agree with Chocotoymaker. Keep in mind that with the seeding method, you have to stir the heck out of it to get the tempered chunks to melt, and even then if you need a smooth couverture quickly, you may still have lumps.   One method…"
Sep 26, 2013
Julie Fisher replied to Julie Fisher's discussion Tempering problems again.
"Brilliant... thanks... will try it this weekend."
Sep 26, 2013
Chocotoymaker replied to Julie Fisher's discussion Tempering problems again.
"Julie, If you are seeding you DO NOT need to bring chocolate down to 27 and then back up.  Cool it down to 30-31 for dark (WHILE SEEDING) or 29-30 for milk/white (WHILE SEEDING) Cooling it to 27 then raising to 30-31 is for tempering without…"
Sep 26, 2013
Julie Fisher replied to Julie Fisher's discussion Tempering problems again.
"Thanks Brad, That is the answer I am hearing from the experts, that the temperature is actually just a guide.  Pancake batter consistency, sounds like a far better description.. that is what I had at 29C.  The thermometer is accurate, but…"
Sep 26, 2013
Brad Churchill replied to Julie Fisher's discussion Tempering problems again.
"Julie; The process of tempering your chocolate can be confusing.  There are so many unclear methods out there explaining how to do this.  I believe in keeping things simple, so here is my suggestion:   Melt ALL of the chocolate you…"
Sep 26, 2013
Robert Wolfgang III replied to Julie Fisher's discussion Tempering problems again.
"Yes. Remember cooling and re- heating creates seed, so be careful how much you add. The seed should slowly melt with stirring. If it melts too quick, the chocolate is too warm, if it doesn't melt the chocolate is too cool."
Sep 25, 2013
Julie Fisher replied to Julie Fisher's discussion Tempering problems again.
"Thanks Robert, So the temperature profile given by the maker is only a guide? "
Sep 25, 2013
Robert Wolfgang III replied to Julie Fisher's discussion Tempering problems again.
"Julie- It sounds like you are cooling the chocolate too much. You are simply over tempering. If it is dark chocolate the coolest temperature to come down to could be 30-31C. For milk chocolate 28-29C could be cool enough. Remember that if you have…"
Sep 25, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Domori Sambarino drinking choc.
My favorite chocolate is:
Zotter Labooka 90% Bolivia

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