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Tempering untempered chocolate

Started this discussion. Last reply by Nicholas Kennedy Jul 10, 2011. 8 Replies

Hello Everyone,I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however, I have found a new source for chocolate and I am having a…Continue

 

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Paul Johnson and Krysia are now friends
Apr 6, 2012
Nicholas Kennedy replied to Krysia's discussion Tempering untempered chocolate
"What and where are your dvd's?"
Jul 10, 2011
Nicholas Kennedy replied to Krysia's discussion Tempering untempered chocolate
"This method works a treat! Thanks. Does that method work with milk and white (obviously changing the temperatures accordingly)?"
Jul 10, 2011
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Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
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Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
Mar 14, 2010
Kerry replied to Krysia's discussion Tempering untempered chocolate
"Brad - looks like you got a lot out of my DVDs! Anyway - it's not totally necessary to stir constantly while it's cooling as long as the water bath you are using is not too cold. If there is a lot of ice in there, then you may find you get…"
Mar 14, 2010
Robert Shea replied to Krysia's discussion Tempering untempered chocolate
"If you used the same chocolate as a seed... was the seed tempered I thought you didn't have any of that chocolate tempered? As I said before, it sounds like your temper is good, but the setting is too slow. Try testing by dipping an inch or so…"
Mar 14, 2010
Krysia replied to Krysia's discussion Tempering untempered chocolate
"A lot of food for thought in here for me. It is very likely that I am not hitting the bottom temperature. Hmmm... **Making ice** Thanks for your reply, I will try this method."
Mar 13, 2010
Krysia replied to Krysia's discussion Tempering untempered chocolate
"Hi Robert, Thanks for your reply. So far, what I know about the chocolate is that it is 70% cocoa and that it is sweetened with cane sugar from Panama. I will call and inquire about the total fat vs total cocoa breakdown. And I have used both the…"
Mar 13, 2010
Brad Churchill replied to Krysia's discussion Tempering untempered chocolate
"Krysia; In our shop, we work with untempered chocolate all of the time, and don't bother with seeding. I've trained my staff to temper dark chocolate the following way, and it works every time: 1. Heat the chocolate over a double boiler…"
Mar 13, 2010
Robert Shea replied to Krysia's discussion Tempering untempered chocolate
"If it is setting up partially tempered, that could be the result of insufficient agitation or being left to set in too warm an environment (part cools quickly enough and sets, while the other part sets too slowly allowing the formation of…"
Mar 13, 2010
Krysia posted a discussion

Tempering untempered chocolate

Hello Everyone,I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however, I have found a new source for chocolate and I am having a terrible time achieving a successful temper with it. The chocolate comes untempered straight from a cacao farm here in Costa Rica in a huge untempered 20 kilo chunk. It is organic, local and delicious which is why I am so intent on working with it. So...I cut it up into uniform pieces, melt away with…See More
Mar 13, 2010
Krysia is now a member of The Chocolate Life
Mar 13, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Taking a tour of Theo's Factory in Seattle with my family. The factory was beautiful and inspiring and the samples were plentiful and amazing. We could barely walk on the way home!
My favorite chocolate is:
Blanxart

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