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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 Louwegi on Monday. 7 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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Ben Rasmussen and Louwegi are now friends
7 hours ago
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…"
Monday
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…"
Monday
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…"
Sunday
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…"
Sunday
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
Louwegi posted a discussion

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

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 a tempering issue ?Chocolate Bars set up in a True T-49 refrigerator with a chocolate/wine thermostat (55-60f). Really confused as to what is causing this as our conditions are idea. 68f working environment, automatic savage brother tempering machine, vibrating table. etcAny help would be much…See More
Sep 7
Louwegi replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Hey Milford,  I too use Tomric molds and have issues with pull off marks.  Do you mind sharing your "setting" process? We use a True refrigerator with a chocolate/wine thermostat (55-60F) to set the chocolate.  "
Sep 7
Sebastian replied to Louwegi's discussion Chocolate Batch #
"Many ways to do lot coding.  Often times it's done julian style.  an example (stolen from the net) could look like: Sometimes, rather than a specific day of a month, the "Julian date" or day of the year is given --for…"
Jun 10
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"It really all depends. Once our dark chocolate comes to temperature(88.7f in our case) we wait 10 minutes, and then test by dipping a piece of parchment paper in the chocolate. If there are any issues with setting up (streaks, etc) we wait a little…"
Jun 9
Louwegi replied to Sandy Phillips's discussion What causes these swirls?
"Did you pour as soon as it got to 87degrees ? Ive had issues with pouring right away, not allowing enough time for the correct crystal formations to proliferate. There can be pockets of perfectly tempered chocolate and not-so-well tempered in the…"
Jun 9
Louwegi posted a discussion

Chocolate Batch #

Hi Everyone, Anyone care to share their process regarding batch no's displayed on packaging ?A lot of retailers require.Thanks in advance,LouieSee More
Jun 9
Louwegi replied to nate b's discussion A new venture
"Email me: louie@nohmadsnackco.com I might be able to help you.  Louie"
May 17
Louwegi is now a member of The Chocolate Life
Apr 21

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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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