The Chocolate Life

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Mack Ransom
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  • Talent, OR
  • United States
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Mack Ransom's Discussions

Washing Spectra melanger parts in dishwasher under 140F OK per Santha….

Started on Wednesday 0 Replies

Hi, I may be re-inventing the wheel, but I wrote to Santha to ask what was the concern with washing the removable parts of the Spectra in a dishwasher. Here is the conversation email train (note it…Continue

Using cacao butter as seed AND What temperature to add seed

Started this discussion. Last reply by Jonathan Edelson Jul 18. 3 Replies

Hi Forum Friends,I have two tempering questions:1) Is cacao butter just as effective as chocolate for seed? I have used both and I can't see a difference. But one may be better than another? The…Continue

Bar packaging

Started Jun 14 0 Replies

I currently wrap my bars in paper backed gold foil, and then wrap them in a paper wrapper. The final product looks and feels wonderful, but it takes a lot of time to do this. My bars are 2 oz, 2.25"…Continue

Conche or sugar mill?

Started this discussion. Last reply by Daniela Vasquez Jul 11. 17 Replies

Hi all, first I want to really thank you for all the wonderful cacao wisdom you share here. I read your blogs, and have slowly figured out how to make my chocolate bars thanks to you. It is time to…Continue

 

Mack Ransom's Page

Latest Activity

Mack Ransom posted a discussion

Washing Spectra melanger parts in dishwasher under 140F OK per Santha….

Hi, I may be re-inventing the wheel, but I wrote to Santha to ask what was the concern with washing the removable parts of the Spectra in a dishwasher. Here is the conversation email train (note it is in reverse order, last email at top of page)Dear Mack,Yes, if it is only washing and below 140, it should be safe.Warm regardsKumarSubject: Re: Question about temperature and dishwashers...Thank you Kumar for this very useful information which will make it easier to clean the melanger.And also…See More
Wednesday
Mack Ransom replied to Mack Ransom's discussion After cleaning a Santha melanger, there are minute brown chocolate spots from water... in the group Startup Central
"I ended up running it with hot water, cleaning with a toothbrush, then I took the stone wheels off so I could be sure it was dry in the axle. It was yucky inside the axle, glad I opened that up. It is very clean right now. But it's a lot of…"
Wednesday
Mack Ransom added 2 discussions to the group Startup Central
Wednesday
Mack Ransom replied to Mack Ransom's discussion After cleaning a Santha melanger, there are minute brown chocolate spots from water... in the group Startup Central
"Thank you for these ideas Milford. I think I will try filling it with hot water and running it for a while and then re-rinse it using a toothbrush. Too bad it can't go in the dishwasher! "
Tuesday
Milford Dennison replied to Mack Ransom's discussion After cleaning a Santha melanger, there are minute brown chocolate spots from water... in the group Startup Central
"I use a small garden hose with spray nozzel to make Sure it all clean or you can Use a brush and really hot water the only thing I would worry about is if you are making milk and dark because of the dairy hope this Helps"
Jul 22
Mack Ransom replied to Jim Cameron's discussion Can powdered sugar be used in making chocolate bars
"Hi Jim, the starch in the powdered sugar makes the chocolate swell up and thicken, which makes it hard to work with amongst other issues. I have used a Blendtec blender to pre grind sugar to some degree, but it does not get it very fine in the…"
Jul 20
Jonathan Edelson replied to Mack Ransom's discussion Using cacao butter as seed AND What temperature to add seed
"As I mentioned, I have used 'mycryo' as seed.  Mycryo is pure powdered cocoa butter.   This has worked quite well for me. To expand on what I do:  I generally use it in a non-stirred melter, but have used it in my…"
Jul 18
Mack Ransom replied to Mack Ransom's discussion Using cacao butter as seed AND What temperature to add seed
"Hi Jon, thank you for helping me understand how the tempering machine works. I get it that the machine uses the block in the back of the baffle until the temp drops to its target working zone, thus the amount of chocolate used will vary on…"
Jul 18
Jonathan Edelson replied to Mack Ransom's discussion Using cacao butter as seed AND What temperature to add seed
"Above the melting point of the seed, the seed crystals will simply melt. I have used the smaller chocovision machines, and they first melt the chocolate, and reach a temperature where all of the cocoa butter crystals melt.  At this point they…"
Jul 17
Mack Ransom posted a discussion

Using cacao butter as seed AND What temperature to add seed

Hi Forum Friends,I have two tempering questions:1) Is cacao butter just as effective as chocolate for seed? I have used both and I can't see a difference. But one may be better than another? The cacao butter is at room temp which is approx 74F. I grind it into shavings with a cheese grinder and add about 2% of the total mass.2) I was reading the instruction manual online for the Revolation V I just ordered (through Clay). I noted that it said to add seed at the high point of the melting cycle,…See More
Jul 13
Mack Ransom replied to Mack Ransom's discussion Conche or sugar mill?
"Hi Mark and Daniela, I bought a Spectra 11 based on the improvements made to the newest model. I will try the sugar and cacao butter and add the powder last as the way to keep the temperature down, and I can also point a fan at it too if needed. I…"
Jul 11
Mack Ransom replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"Ha! Yes, Quatemala is too far away indeed. Oh well I think I am buying a melangeur to solve the problem. Thank you!"
Jul 10
Mack Ransom replied to Mack Ransom's discussion Conche or sugar mill?
"Excellent news then. Now I go online and figure out what machine to buy.  If you have any pro or cons for which machines I would be interested to know. Thank you Mark, you have helped me a lot! Mack"
Jul 10
Mark Allan replied to Mack Ransom's discussion Conche or sugar mill?
"Hi Mack, Likely it could be achieved. Add the cocoa butter and keep the fastening screw kind of loose. Monitor it for the first batch, testing every 5-10 minutes, to see if it rises above. Failing that, try just the sugar and cocoa butter first, add…"
Jul 10
Mack Ransom replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"Cheebs, in reading the posting above you state " I also use powdered sugar purchased from a local chocolate factory.".  I am searching for a powdered sugar source that does not have starch or additives in it. If the sugar you get…"
Jul 10
Mack Ransom joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Jul 10

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Laying on the couch with my g/f and discovering raw chocolate, yum!
My favorite chocolate is:
raw criollo arriba

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