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Nigel
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  • Northampton
  • United Kingdom
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Tempering and "keeping" in temper

Started this discussion. Last reply by Andrea Bauer Nov 29, 2011. 3 Replies

I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered…Continue

Tags: batches, larer, tempereing, with, Help

 

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Andrea Bauer replied to Nigel's discussion Tempering and "keeping" in temper
"If you are still tempering by hand, your chocolate will stay at your working temperature longer the larger the volume of chocolate you are working with.  Reheat as needed as already suggested in the other post.  There is no special trick -…"
Nov 29, 2011
Jessica Conrad and Nigel are now friends
Nov 29, 2011
Omar Forastero replied to Nigel's discussion Tempering and "keeping" in temper
"Hi Nigel, It sounds like your business is gorwing and that's fantastic. What you need in this case is a tempering machine. You just need to feed the machine the chocolate you use, set the right temperatures and you'll get…"
Nov 28, 2011
Kerry replied to Nigel's discussion Tempering and "keeping" in temper
"Reheat as often as necessary with a heat gun, or add warm untempered chocolate.  As long as you don't exceed the working temperature your chocolate will stay in temper.  "
Nov 26, 2011
Nigel posted a photo
Nov 26, 2011
Nigel posted a discussion

Tempering and "keeping" in temper

I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered chocolate "in temper" so I can temper larger quantities and use throughout the day? Many thanks  NigelSee More
Nov 26, 2011
Chocolate University Online commented on Nigel's blog post Help Please... chocolate caramels.. leaking
"Why don't you try this recipe?   Chocolate Caramels • 2 cups sugar • 3/4 cup light corn syrup • 1/8 teaspoon salt • 3 or 4 ounces unsweetened chocolate • 2 cups light cream • 1 teaspoon vanilla • 1/2 cup…"
Oct 4, 2011
Nigel commented on Nigel's blog post Help Please... chocolate caramels.. leaking
"Many thanks"
Sep 27, 2011
mariano lopez commented on Nigel's blog post Help Please... chocolate caramels.. leaking
"Soft chocolate caramel is good if you make the truffles by using the chocolate truffle shell or you can cook it a little bit stronger to avoid leaking. now if you are using the chocolate molds make sure that the shell is not too much thin."
Sep 27, 2011
Nigel posted a blog post

Help Please... chocolate caramels.. leaking

I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?
Sep 22, 2011
Nigel is now a member of The Chocolate Life
Jan 16, 2011

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Too many to mention...
My favorite chocolate is:
Salted caramel

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Help Please... chocolate caramels.. leaking

Posted on September 22, 2011 at 2:48am 3 Comments

I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?

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