The Chocolate Life

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Keerran
  • Female
  • Kuala Lumpur
  • Malaysia
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Tempered Chocolate

Started this discussion. Last reply by Keerran Jun 2, 2009. 16 Replies

 

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This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
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Aug 8, 2009
Keerran replied to Keerran's discussion Tempered Chocolate
"Got it, appreciate all the advise & help guys :)"
Jun 2, 2009
Andrea replied to Keerran's discussion Tempered Chocolate
""Just keep in mind that you will need to re-temper every time you want to start over - I don't know how not to re-temper once the chocolate hardens." I'm not trying to pick a fight, but this has worked well for me: Basically…"
Jun 2, 2009
Andre Costa replied to Keerran's discussion Tempered Chocolate
"Kiran. Can you start making small batches now? Once chocolate is made it should last for quite a while! You will probably not be able to temper now and use it later. But you can temper it now, make some of your Rose Shaped Chocolates with it and…"
Jun 2, 2009
Keerran replied to Keerran's discussion Tempered Chocolate
"Thanks for all the wonderful replies. Sorry Clay, to confuse you :( Hi Andrea, I am doing it by hand. I need to make about 1000 pieces or maybe more of Rose Shaped Chocolates for Father's Day Charity Event. So I thought, if I can temper in…"
Jun 1, 2009
Brad Churchill replied to Keerran's discussion Tempered Chocolate
"Your chocolate has uneven temperatures in it as it's molded. Stir, Stir, Stir. Then when you think you've stirred enough, stir some more, and mold immediately. That should solve your problems. Let us know how it turns out! Brad."
Jun 1, 2009

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Working with chocolate
My favorite chocolate is:
Milk,white& dark

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