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Lane Wigley
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  • Raleigh, NC
  • United States
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Lane Wigley's Discussions

Keeping temper when melting a chocolate

Started this discussion. Last reply by Andrea Bauer Oct 23, 2013. 1 Reply

I have some solid tempered dark chocolate that I want to use as shells for some bonbons. If I melt it carefully,  should I be able to keep it in temper so I don't have to do it again? My…Continue

Saving a batch at home (doesn't temper/solidify properly)

Started this discussion. Last reply by Kerry Mar 10, 2013. 1 Reply

Something went wrong with my current batch at home. It's a relatively large batch for me so I'm trying to rescue it. I originally used 2kg cacao liquor, 1 kg cocoa butter, and 1k sugar. It ended up…Continue

Do I need to store my home made gianduja in the refrigerator?

Started this discussion. Last reply by Scott Dec 20, 2012. 3 Replies

I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on time). Do I need to store it in the refrigerator or is room…Continue

FYI - some Chuao beans for home brewers over at Chocolate Alchemy this week

Started this discussion. Last reply by cheebs Dec 9, 2012. 1 Reply

This stuff is hard to get...Continue

 

Lane Wigley's Page

Latest Activity

Lane Wigley replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"I think this is likely what's going on. That said, I don't think the chocovision is getting anywhere near that low. BTW, this back came out awesome once warmed back up and some time with the immersion blender. Thanks guys."
Dec 14, 2013
Dave W replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"If you are tempering manually you have to keep moving the mass to ensure that your seeds are distributed and therefore chrystalisation is even. You maybstill have to intervene with either a heat gun or more seed to ensure correct viscosity. With the…"
Dec 14, 2013
Greg Gould liked Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision
Dec 14, 2013
Dario M. Agesilao replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"hmm I gues maybe when you do it manually, some of your chocolate is maybe at lower temp, and some at higher.. then you mix, and you get 27 C but from mixing parts at higher temps like.. suppose 32.. and then some thinner layer already at 25.. or…"
Dec 14, 2013
Dave W replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"Hate to state the obvious but check the calibration of your thermometer, if you temper manually and it seems to thick not stirring to even out the temperature or a one or two difference in your thermometer would give you that condition."
Dec 13, 2013
Lane Wigley added a discussion to the group Home Brew Chocolate
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Viscosity/Thickness of chocolate when manually tempering vs. Chocovision

When I temper chocolate in my Mol d'art warmer, I'm aiming for 47/27/31 degrees C per instructions. When I get to 27C, the chocolate is very thick, to the point where I broke a plastic spatula stirring it. It thins when I warm it up again so it hasn't seized.When I use the tempering machine, it never seems to go to such a low temperature, but the final result is great (actually better).Should the chocolate be getting that thick when I do it manually. Why doesn't it need to go that low in the…See More
Dec 13, 2013
Andrea Bauer replied to Lane Wigley's discussion Keeping temper when melting a chocolate
"There really is no "lazy" way to temper chocolate. It requires a very precise methodology. It is highly doubtful that you could melt your chocolate and still keep it in temper without having to re-temper especially if you are doing it by…"
Oct 23, 2013
Lane Wigley posted a discussion

Keeping temper when melting a chocolate

I have some solid tempered dark chocolate that I want to use as shells for some bonbons. If I melt it carefully,  should I be able to keep it in temper so I don't have to do it again? My understanding of the science says I should if I don't melt the "good" crystals, but I'd like a second opinion.Also, if I'm using a milk chocolate as a bonbon filling, how much of a difference will it make if it's tempered or not?I'm trying to figure out how lazy I can be and still do a good job.Thx.See More
Oct 23, 2013
Daniel Benjamin Rattigan and Lane Wigley are now friends
Sep 26, 2013
Lane Wigley replied to mary amsterdam's discussion wine fridge for chocolate storage
"It's ideal. Refrigerator is too cold and more importantly the humidity there is too high. Just give it 15 mins to get back to room temp and you're good."
Jan 14, 2013
Scott replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?
"With no milk products, safety isn't really an issue.  Keeping it in an airtight container in a refrigerator will keep the hazelnut oil from going rancid as quickly, though (assuming it wasn't rancid to begin with, of course)."
Dec 20, 2012
Lane Wigley replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?
"I'm primarily worried about food safety issues. I'm also working with consistency. It was too liquid so I added white chocolate, but I added more than was needed to get the consistency I wanted. When cooled, it's about as solid as a…"
Dec 18, 2012
Gap replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?
"The commercial gianduja I use gets stored at room temperature (usually in a dark cupboard at 18-22C). My homemade gianduja is softer at room temperature than the commercial stuff, so I'm still working on my recipe"
Dec 17, 2012
Lane Wigley posted a discussion

Do I need to store my home made gianduja in the refrigerator?

I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on time). Do I need to store it in the refrigerator or is room temp ok? Same for what I should tell my friends. I'd think all these things can be stored at room temp on their own, but I'm not sure if that changes when the nuts are broken down or when it's all together.See More
Dec 17, 2012
mary amsterdam replied to Lane Wigley's discussion Chocolate bar packaging for lazy people
"thanks.   i had googled it, but only used one "p" and got lots of weird stuff :)"
Dec 14, 2012
Brad Churchill replied to Lane Wigley's discussion Chocolate bar packaging for lazy people
"http://www.super-tube.com/bopp.html If you google it, there is a lot of information on it. Cheers."
Dec 14, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Michel Cluizel factory visit
Scharffenberger (pre-Hershey's) factory tour
My favorite chocolate is:
Amedei Chuao, Amano Dos Rios, Michel Cluizel Hacienda Los Ancones

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