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How is cocoa butter produced?

Started this discussion. Last reply by Langdon Stevenson Mar 12, 2009. 5 Replies

Molding Chocolate

Started this discussion. Last reply by Melanie Jun 6. 16 Replies

 

Lemm Huang's Page

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Valadi Krishnan Jaganathan liked Lemm Huang's discussion How is cocoa butter produced?
Thursday
Melanie replied to Lemm Huang's discussion Molding Chocolate
"Thank you for sharing that. We have been making chocolates in Oregon and I know on the rainy days when the humidity is high we have better success when we put our dipped chocolates Directly in the freezer for just five minutes or so. They are…"
Jun 6
Lemm Huang replied to Lemm Huang's discussion Molding Chocolate
"Wow...it's been a long time since I've been on this forum.    I've since found out that you need to cool the chocolates a lot faster.  This will reduce the blooming.  It explains why pre-cooling the molds…"
Jun 6
Emma replied to Lemm Huang's discussion Molding Chocolate
"Hi,    I have had similar problems when moulding my chocolates. Although my problems seams to be with the surface of the chocolate.  I am using the chocovision 3Z  tempering machine, the chocolate is well tempered but once it…"
Jun 6
Langdon Stevenson replied to Lemm Huang's discussion How is cocoa butter produced?
"No worries. Happy to help. Langdon"
Mar 12, 2009
Lemm Huang replied to Lemm Huang's discussion How is cocoa butter produced?
"Wow, that's an eye opener. Langdon, thanks once again for enlightening me."
Mar 12, 2009
Langdon Stevenson replied to Lemm Huang's discussion How is cocoa butter produced?
"Hi Lemm > What do you mean by recovery rate? Sorry, should have explained in more detail. Cocoa liquor is about 50% fat, so "recovery rate" refers to the fraction of that 50% that the extraction technique can get out of the liquor.…"
Mar 12, 2009
Lemm Huang replied to Lemm Huang's discussion How is cocoa butter produced?
"Hi Langdon, Thanks for the quick reply. It's clearer now. Your answer leads me to a few other questions, though? What do you mean by recovery rate? The idea of deodorizing is relatively new to me. What's so bad in the cocoa butter that…"
Mar 12, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
After avoiding chocolate for many years, someone gave me some Xocai chocolates to try.

When I ate some of their chocolate nuggets and discovered that it did not cause me negative side effects, such a cold and stuffy, runny nose.

Since then, I discovered that I can eat the 70% plus cocoa content bars without too much trouble either, in moderation of course.
My favorite chocolate is:
None right now. I make my own with raw cocoa. The family loves it.

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