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Maria's Discussions

White chocolate

Started this discussion. Last reply by Sebastian Nov 29, 2012. 4 Replies

Hello,I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate?thank you in advance!Continue

Ecuadorian cocoa beans

Started Jun 28, 2012 0 Replies

Hello!For my chocolate I use cocoa beans from Venezuela, and I would like to try to make chocolate with Ecuadorian cocoa beans. Have you ever tried to roast Ecuadorian cocoa beans? The taste of the…Continue

The best way to include coffee into chocolate

Started this discussion. Last reply by Gap Mar 15, 2012. 5 Replies

Hello !I have just found someone who roasts freshly coffee and I have some ideas to make chocolate with this coffee. Can I put the coffee in the grinder with sugar and other ingredients ? How do you…Continue

Milk chocolate from the beans

Started this discussion. Last reply by Felipe Jaramillo F. Mar 3, 2012. 3 Replies

Hello ! I make dark milk chocolate ( 60%) and I would like to try to make milk chocolate... 25% or 30% of nibs. Do you have some advices for the quantity of cocoa butter I have to add ?Thank you in…Continue

 

Maria's Page

Latest Activity

Sebastian replied to Maria's discussion White chocolate
"Impossible to tell from the info you provided.  You'd need to post the details of the formula and the process for it to be properly troubleshooted.  My best guess is that it's either moisture, lactose, or emulsifier related."
Nov 29, 2012
Goran Vjestica replied to Maria's discussion White chocolate
"Hello everybody, I make similarly white chocolate but it is dense fluid. I have the problem when I m melting  it. It is because of whole milk powder or cocoa butter? I make it in grinder 2 hours."
Nov 29, 2012
Daniela Vasquez liked Maria's discussion White chocolate
Nov 6, 2012
Maria replied to Maria's discussion White chocolate
"Hello Gap! thank you for the recipe! I will try it next week, may be withoyt lecithin. Have a nice week-end!"
Nov 3, 2012
Gap replied to Maria's discussion White chocolate
"I made this recipe last weekend and enjoyed it   Cocoa butter - 33% Sugar - 36% Skim milk powder - 7% 26.4% fat whole milk powder - 23% Vanilla - 0.2% Lecithin - 0.4% I left that in the grinder for 20 hours."
Nov 1, 2012
Maria posted a discussion

White chocolate

Hello,I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate?thank you in advance!See More
Nov 1, 2012
Maria posted a discussion

Ecuadorian cocoa beans

Hello!For my chocolate I use cocoa beans from Venezuela, and I would like to try to make chocolate with Ecuadorian cocoa beans. Have you ever tried to roast Ecuadorian cocoa beans? The taste of the raw beans is not acidI think I will try to roast them at low temperatures ( 260F-280F).What do you think?Thank you in advance!See More
Jun 28, 2012
Gap replied to Maria's discussion The best way to include coffee into chocolate
"Interesting post here http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or-using.html Chef Migoya uses coffee beans to produce "liquor" and adds sugar and cocoa butter to make chocolate. The post is interesting as is the Comments…"
Mar 15, 2012
Tom replied to Maria's discussion The best way to include coffee into chocolate
"2-5% coffee ground into whatever chocolate you are making makes a fantastic mocha bar of chocolate. I reccommend it with a really fruity chocolate like Madagascar or Australian with a little milk powder it is by far the prefered bar that I make…"
Mar 14, 2012
Mark Heim replied to Maria's discussion The best way to include coffee into chocolate
"I saw a bar at Fancy Food Show a couple years ago, made somewhere in PA, he used ground coffee, sugar, and cocoa butter, processed it like you would make chocolate, into a fine paste, then formed it into bars.  Very nice work."
Mar 14, 2012
Andy Ciordia replied to Maria's discussion The best way to include coffee into chocolate
"I agree I wouldn't grind it in there, it's going to create a grain you're customers are going to notice.  The few thoughts which flit by my mind is to either make it into a simple syrup (make extra strength coffee, boil it down…"
Mar 14, 2012
Brad Churchill replied to Maria's discussion The best way to include coffee into chocolate
"My suggestion would be to figure out a way to use the coffee in your confections, and not grind it at all into your chocolate.  Coffee is a very strong flavour, which could very easily find its way into other chocolate you make regardless of…"
Mar 9, 2012
Maria posted a discussion

The best way to include coffee into chocolate

Hello !I have just found someone who roasts freshly coffee and I have some ideas to make chocolate with this coffee. Can I put the coffee in the grinder with sugar and other ingredients ? How do you make it ? The problem is that I have just one grinder and I make other types of chocolate too..Thank you in advance for your help !See More
Mar 9, 2012
Felipe Jaramillo F. replied to Maria's discussion Milk chocolate from the beans
"María,  Others should be able to correct me but the issue with the 'stale' fat in supermarket dried milk is more of a 'stale' or less than optimal taste than shorter shelf life. It seems that commercial manufacturers…"
Mar 3, 2012
Maria replied to Maria's discussion Milk chocolate from the beans
"Hi Felipe ! thank you so much for your help ! The information is very useful, really... just one question about whole milk. when you say that the full milk goes stale quickly, do you mean that it can happen some weeks after, or the chocolat can be…"
Mar 3, 2012
Felipe Jaramillo F. replied to Maria's discussion Milk chocolate from the beans
"I have had good success with formulations shared by others, including Chocolate Alchemy and some notes by Brad Churchill. From my notes Cocoa Butter is generally 25% with the Cocoa Liquor ranging from 18% to 20% although taste is an…"
Mar 1, 2012

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Mast brothers chocolate
My favorite chocolate is:
Mast brothers chocolate

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