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Katie Partington
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Katie Partington's Discussions

Streaked bars

Started this discussion. Last reply by Mike Oct 14. 7 Replies

I'm so frustrated! The last four batches of chocolate I've made have been streaked, the temper is good but the face of the bars are streaked in yellow. I've tried everything. Initially I thought it…Continue

Rev V - How to Manually Adjust Temperature Settings?

Started this discussion. Last reply by Ian Mar 26. 1 Reply

Apologise if this has come up elsewhere - I recently purchased a Rev V tempering machine, we are just starting out bean to bar and have been experimenting this weekend with tempering. The first batch…Continue

Tags: adjusting, temperatute, manually, tempering, V

Cleaning Crankenstein Mill

Started this discussion. Last reply by Katie Partington Mar 22. 2 Replies

Hi everyone, does anyone have any tips for cleaning a crankenstein cacao mill? My environmental health officer has said I need to clean and disinfect it somehow - any ideas?? I've tried scrubbing it…Continue

Tags: cleaning, mill, Crankenstein

 

Katie Partington's Page

Latest Activity

Mike replied to Katie Partington's discussion Streaked bars
"12C?  That is probably way too cold for your chocolate.  Try getting them to within a few degrees of your chocolate temp.  It might help to get an IR thermometer to check the mould temp just prior to moulding. "
Oct 14
Peter replied to Katie Partington's discussion Streaked bars
"We are talking 12 degrees Centigrade? This would be a problem. On industrial moulding lines moulds (cavity side) are being heated up to 26-29C prior to pouring in tempered chocolate. Reason: Tempered chocolate will contain a certain quantity of…"
Oct 14
Katie Partington replied to Katie Partington's discussion Streaked bars
"I tested with parchment paper dipped into the chocolate, if it sets hard within three minutes I usually take take that as tempered. I use a chocovision rev v machine. The temper on the bars are fine, it's just the surface of the mould sued that…"
Oct 13
Peter replied to Katie Partington's discussion Streaked bars
"How did you temper and how did you test the temper prior to pouring? What was the the temperature of moulds before you poured your chocolate in?"
Oct 12
Katie Partington replied to Katie Partington's discussion Streaked bars
"They are good quality polycarbonate moulds which might make a difference?"
Oct 12
Katie Partington replied to Katie Partington's discussion Streaked bars
"It's the mould side, the air side is absolutely fine. They are large bar moulds (95g) and I've been wondering if they aren't cooling quickly enough, hence blowing air across them and putting them on a cool surface. I've been…"
Oct 12
Mike replied to Katie Partington's discussion Streaked bars
"Can you clarify---is it the air side or the mold side that gets streaks? If its the air side it might be too much air flow/turbulence. "
Oct 12
Katie Partington posted a discussion

Streaked bars

I'm so frustrated! The last four batches of chocolate I've made have been streaked, the temper is good but the face of the bars are streaked in yellow. I've tried everything. Initially I thought it was poorly tempered, but I've mixed the chocolate really well and tested for temper prior to pouring, I'm certain the temper is fine. I've scrupulously cleaned my chocolate moulds and polished with cotton wool so that isn't the problem. I've bought a fan to blow cool air across the moulds as they are…See More
Oct 12
Ian replied to Katie Partington's discussion Rev V - How to Manually Adjust Temperature Settings?
"Hello Katie:This is Ian from ChocoVision.  Can I call or email you to discuss your specific situation?  You can email me your information to ian@chocovision.com and I will reply. Thank youIan"
Mar 26
Katie Partington posted a discussion

Rev V - How to Manually Adjust Temperature Settings?

Apologise if this has come up elsewhere - I recently purchased a Rev V tempering machine, we are just starting out bean to bar and have been experimenting this weekend with tempering. The first batch was milk chocolate, we added the chocolate straight from the grinder (no seed), stuck it in temper mode 2 and left it do it's thing. The bars came out streaked and speckled with grey. So we tried again, this time manually reducing the temp to its lowest setting (around 26 degrees Celsius) and still…See More
Mar 22
Katie Partington replied to Katie Partington's discussion Cleaning Crankenstein Mill
"Ok thanks for that, I did ask the EHO why he wanted it disinfected and got the impression he wasn't sure, will do some more research so that I can give him a better answer next time which will hopefully convince him it's ok."
Mar 22
Mark J Sciscenti replied to Katie Partington's discussion Cleaning Crankenstein Mill
"Try asking the owner of http://www.chocolatealchemy.com as he both uses and sells these mills. You might also check the data sheet or ask the manufacturer. As to your health inspector - he most likely does not have a clue about small scale…"
Mar 22
Katie Partington posted a discussion

Cleaning Crankenstein Mill

Hi everyone, does anyone have any tips for cleaning a crankenstein cacao mill? My environmental health officer has said I need to clean and disinfect it somehow - any ideas?? I've tried scrubbing it with various brushes but I'm too scared to use liquid or detergent on it yet, any advice?
Mar 20
Katie Partington commented on Clay Gordon's event Chocoa 2014
"Great, thanks for that, that's helped me to make up my mind. See you there!"
Mar 8
Katie Partington commented on Clay Gordon's event Chocoa 2014
"I'm considering attending the trade fair as would like to make contact with bean suppliers but as the cost of travel and accommodation is high it would be good to know which suppliers will be there, I've requested info from the organiser…"
Mar 6
Katie Partington is now a member of The Chocolate Life
Nov 21, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making my first bar from beans.
My favorite chocolate is:
My own!

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