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Louwegi
  • Venice, CA
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Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started this discussion. Last reply by david ghobril on Monday. 15 Replies

Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or…Continue

Chocolate Batch #

Started this discussion. Last reply by Sebastian Jun 10. 1 Reply

Hi Everyone, Anyone care to share their process regarding batch no's displayed on packaging ?A lot of retailers require.Thanks in advance,LouieContinue

Tags: safety, food, traceability, inventory, cataloging

 

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Latest Activity

david ghobril replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Just a thought but has anyone given thought to oil migration from the almonds. Dark chocolate is always susceptible to oil migration from any inclusion that contain oils. With nuts the retraction of setting chocolate can actually squeeze oil out of…"
Monday
Peter replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"I agree with Sebastian that it's very difficult to troubleshoot from distance (and across different unit systems). I would suggest making a much smaller batch using just plain chocolate (so it can be remelted and reused) with current…"
Sep 24
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"the site's not allowing me to respond to your  last post, so i'll just do it here.  Trouble shooting remotely's always a tricky proposition.  Yes temper meters are expensive, but they do pretty much guarantee success.…"
Sep 24
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"We bought a new thermometers, and checked the temps/humidity of the working environment and refrigerator. Everything seems fine, but the humidity in the refrigerator which gets quite high. I doubt the humidity is the issue as we haven't had any…"
Sep 24
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"1. 80-100lbs 2. Usually let the machine continue to agitate the chocolate for 20-30 minutes before testing and then using  3. To be honest, we will dump 40lbs of the "tempered" chocolate from the Savage Bros machine into our large…"
Sep 24
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Remember, it's always time, temperature, or contamination. Were you able to validate the accuracy of your thermometers? If you'd achieved success historically, and if you're successful with the new batch of liquor - meaning…"
Sep 24
Peter replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"I must admitt that only now I realized what issue you are talking about. Photos in the first post had a lot of white spots (very small) and they looked like a result of water droplets or condensation. Didn't know what to say as you seem to have…"
Sep 24
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Hey Sebastian The saga continues..... We have tried just about everything, including setting up a dedicated "cool" room with a Tripp Lite AC blowing cold, dry 64f air over the bars, heating up the inclusions before adding them to the…"
Sep 23
Ben Rasmussen and Louwegi are now friends
Sep 19
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Will check the temps again to rule that out.  Our inclusions are soaked and dehydrated which makes for a very stable nut that isn't oily like oil roasted nut or even dry roasted for that matter. The bars don't appear to have any…"
Sep 15
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"hmm.. it's always either time, temperature, or contamination.  Are you confident your thermometers are accurate?  If so, i suppose if your almonds are oil roasted, you may be seeing some residual surface oil from roasting result in…"
Sep 15
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Another thought is the thermal mass of the entire refrigerator(pictured) when filled with molds.  Maybe the filled refrigerator isn't cold enough and doesn't cool the chocolate fast enough?? There is up to 90 molds in there at a time…"
Sep 14
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Hey Sebastian,  So we just did another huge production of 600 bars and they bloomed again within 24hrs:( This time warming the inclusions to 88.7f, our tempered dark chocolate temp.  See pictures.  Its really frustrating because for…"
Sep 14
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"quite welcome - let us know if it doesn't work!"
Sep 8
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Soaked in filter water and then dehydrated at 170f for close to to 24 hrs to get rid of some of the enzyme inhibiters which affects digestion.  The almonds are room temp (68-70f). Ive read over and over that inclusion should be the same temp…"
Sep 8
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Soaked in what?   What's the temperature of your almonds when you put them in the chocolate - remember if they're too cold or too warm, they will result in localized over temper / under temper.  ideally they'd be *slightly*…"
Sep 8

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chipping away at a 50lb block of Dark Chocoalte with an ice pick
My favorite chocolate is:
Dark

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