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Nikki Hillier
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Nikki Hillier's Discussions

Tempering machine advice

Started this discussion. Last reply by Nikki Hillier Jan 28. 7 Replies

Hello :)We are a small handmade raw chocolate business (www.liefje.com.au) in Melbourne Australia, looking to transition from tank melting and stone-top…Continue

 

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Latest Activity

Ernesto Bugarin Pantua Jr. liked Nikki Hillier's discussion Tempering machine advice
Jan 31
Nikki Hillier replied to Nikki Hillier's discussion Tempering machine advice
"Thank you Clay, Your advice has been a big help. We will look into the cacao production process in more depth and request a plate test. We'll also test drive potential tempering machines to see if they work effectively with our low…"
Jan 28
Jonathan Edelson replied to Nikki Hillier's discussion Tempering machine advice
"Thanks for posting your paper. I am curious about how temperatures above the melting point of the cocoa butter factor in.  For 'simple' compounds, once you have heated the material above the melting point there can be no solid phase…"
Jan 16
Clay Gordon replied to Nikki Hillier's discussion Tempering machine advice
"Here in the US among the raw chocolate makers I have worked with, 47.7C (118F) is the accepted max temperature. It's important to note that there are no definitions written into food law - anywhere in the world that I am aware of - that set a…"
Jan 15
Clay Gordon replied to Nikki Hillier's discussion Tempering machine advice
"Jonathan: The majority of continuous tempering machines employ 2 temperatures. They do not cool below a certain point and then warm slightly. There are some 3-zone machines. I have attached five pages from a draft of a manual I am working on for FBM…"
Jan 15
Jonathan Edelson replied to Nikki Hillier's discussion Tempering machine advice
"Clay, Could you please expand on the point about "...as they work on the difference between a melting temperature and a working temperature. If your max working temp is 42C then you might not have enough temperature differential to form…"
Jan 15
Nikki Hillier replied to Nikki Hillier's discussion Tempering machine advice
"Hello Clay, Thank you for your detailed reply to our cry for help. Much appreciated. We're working with 42C as the max working temperature as this is the guide we have been given by the raw chocolate experts we have learned the craft of raw…"
Jan 15
Clay Gordon replied to Nikki Hillier's discussion Tempering machine advice
"Nikki -  First off, why 42C? Most of the people I know who are working in the raw world here in the US use 47C (118F) as the max temperature. 42 is only 107F and that may not be high enough to thoroughly (and quickly) melt out crystals that…"
Jan 15
Nikki Hillier posted a discussion

Tempering machine advice

Hello :)We are a small handmade raw chocolate business (www.liefje.com.au) in Melbourne Australia, looking to transition from tank melting and stone-top tempering by hand to fully automated or semi-automated tempering. We make slim 55gram bars of couverture raw chocolate in polycarbonate moulds. On the tempering front the 'raw' part just means we need to remain under 42 degrees celsius at all times, which is probably just a matter of setting the…See More
Jan 13
Nikki Hillier is now a member of The Chocolate Life
Nov 7, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
The first time my girlfriend, Leo, made a slim bar of raw, dark chocolate flavoured with a mix of spices she had roast and ground herself. Friends agreed that Leo's raw, fair trade, organic choc made with maple syrup for low GI is amazing and now we are starting a small chocolate business called Liefje (which is Dutch for sweetheart). www.liefje.com.au (under construction).
My favorite chocolate is:
Liefje smoked salt and cacao nib.

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