The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Malcolm Tiu lim
  • Male
  • manila
  • Philippines
Share on Facebook
Share Twitter

Malcolm Tiu lim's Groups

Malcolm Tiu lim's Discussions

Using Milk

Started this discussion. Last reply by Sebastian Feb 12, 2012. 8 Replies

H i would just like to ask if anyone has tried to use fresh milk instead of milk powder to make bean to bar chocolates? Continue

Tempering help

Started this discussion. Last reply by Brad Churchill Apr 16, 2012. 2 Replies

I was wondering if you need to use seed chocolate to acutally temper?Could you temper the whole batch? like say i bring the whole 5lbs of chocolate down to 80 F and then heat back up to 90 - 92…Continue

 

Malcolm Tiu lim's Page

Latest Activity

Brad Churchill replied to Malcolm Tiu lim's discussion Tempering help
"Ok... I'll help.   If you get your room temperature down to 24 degrees, using the ACMC (I own 6) will take absolutely FOREVER to cool and reheat.  My suggestion is as follows:   Heat the chocolate in your ACMC to 120 degrees F,…"
Apr 16, 2012
Rosie replied to Malcolm Tiu lim's discussion Tempering help
"I'm definitely no expert but i noticed no one else had replied. As far as I've learned and experienced ambient temp of the room in which your tempering should be closer to about 20•. Also you can temper without seed by tableing."
Apr 16, 2012
Sebastian replied to Malcolm Tiu lim's discussion Using Milk
"Under no circumstance do i advocate adding fluid milk to your santha.  Unless you've got a very good understanding of the microbiological dangers (and controls), and have the appropriate equipment in addition to your santha to help control…"
Feb 12, 2012
Malcolm Tiu lim replied to Malcolm Tiu lim's discussion Using Milk
"arghhh thats what i thought :(. has anyone tried to do praline filling in a santha?"
Feb 8, 2012
Jessica Conrad replied to Malcolm Tiu lim's discussion Using Milk
"If you're aiming for bars as your finished product, obviously you'll have to take some liquid out, as fresh milk is largely water and you won't finish with a very solid product. If I were experimenting with my own supply of fresh…"
Feb 8, 2012
Malcolm Tiu lim replied to Malcolm Tiu lim's discussion Using Milk
"Hi great guys i will ahve to try this out, i always thought liquid would actually sieze the chocolate in a santha. "
Feb 8, 2012
Jessica Conrad replied to Malcolm Tiu lim's discussion Using Milk
"I agree with Sebastian on this one - it really depends how you process and WHO you get your milk from, be it powdered or fresh.  Not all milks are created equal, just as not all beans are. Why not try some small test batches and see for…"
Feb 8, 2012
Sebastian replied to Malcolm Tiu lim's discussion Using Milk
"is a red car better than a blue car? 8-)  appeal and personal preference are multidimensional - and dependent upon many factors that have nothing to do with the final product itself, but involve perception. folks might perceive it to be better…"
Feb 7, 2012
Malcolm Tiu lim replied to Malcolm Tiu lim's discussion Using Milk
"Thanks sebastian, But would you say making milk chocolates from liquid milk would be more appealing or would have a better quality?"
Feb 6, 2012
Sebastian replied to Malcolm Tiu lim's discussion Using Milk
"Many - it's how milk chocolate was made for a long time, before drying technologies were invented.  It's also the reason crumb was invented.  Wet milk brings with it a host of challenges, microbiological and physical.  …"
Feb 6, 2012
Malcolm Tiu lim posted a discussion

Using Milk

H i would just like to ask if anyone has tried to use fresh milk instead of milk powder to make bean to bar chocolates? See More
Feb 6, 2012
Suzann Crist replied to Malcolm Tiu lim's discussion ACMC
"I use an ACMC and with a little futzing and messing around with the temperature controls (they are not that accurate), I get a nice temper. My main complaint is that it is a little bit noisy and I do wish the bowl was a larger diameter. But for the…"
Feb 2, 2012
Malcolm Tiu lim posted discussions
Feb 1, 2012
Malcolm Tiu lim joined Clay Gordon's group
Thumbnail

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
Jan 29, 2012
Malcolm Tiu lim is now a member of The Chocolate Life
Jan 24, 2012

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
when i made my own chocolate
My favorite chocolate is:
malcolm's chocolate

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service