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Chocolate oxidation

Started this discussion. Last reply by Sebastian Nov 24, 2013. 10 Replies

Hi all,I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always…Continue

Tags: oxidation, chocolate

Drink: Cold chocolate for a hot summer

Started this discussion. Last reply by Olivier L Aug 7, 2013. 14 Replies

Hi Everyone,I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good learnings to share.For all my drinks I work from chocolate, not…Continue

Tags: hot, chocolate, cold

Hot chocolate transfer tool

Started this discussion. Last reply by John Duxbury Sep 3. 6 Replies

Hi everyone,I am making hot/cold chocolate out of a large pot (bain marie) and I am looking for a creative way to transfer the milk/hot chocolate from the pot to the cup. Using a ladle is not so…Continue

Tags: chocolate, hot

 

Olivier L's Page

Latest Activity

John Duxbury replied to Olivier L's discussion Hot chocolate transfer tool
"Hello Brad.  Sorry if I'm posting this in the wrong thread: I can't find your original post regarding your Hot Chocolate formula.  Also, I apologize for being "thick" not understanding your process.  Your post went…"
Sep 3
Olivier L replied to angenieux drupa's discussion hello from french guiana
"Hi Angenieux, I am in Chile so on the other side of South America but I just wanted to let you know there are members from South America. Je parle français y tambien castellano."
Dec 11, 2013
Olivier L replied to Grant's discussion I can answer most questions. in the group Startup Central
"Cool! Welcome :)"
Nov 26, 2013
Sebastian replied to Olivier L's discussion Chocolate oxidation
"well, if i tell you the results before you test, it can skew your perception 8-)  test it and see..."
Nov 24, 2013
Olivier L replied to Olivier L's discussion Chocolate oxidation
"Ok I am going to test it :). How does it affect the taste?  Thank you"
Nov 23, 2013
Sebastian replied to Olivier L's discussion Chocolate oxidation
"you'll taste it far before you see it, but given enough time, the color will lighten. by the time it's noticeably lighter, you don't want to eat it..."
Nov 23, 2013
Olivier L replied to Olivier L's discussion Chocolate oxidation
"Great Tom and Sebastian. THanks to both of you. It makes a lot more sense now and indeed photooxidation or degredation would be a better term. I was just curious to understand how that exposition to light can degrade chocolate. I know what sugar and…"
Nov 23, 2013
Tom replied to Olivier L's discussion Chocolate oxidation
"I like the term photo degradation Sebastian, it is more useful for non chemists. Oxidation does not necessarily involve oxygen. Oxidation is just loss of an electon, which photons can do (photooxidation), UV wavelengths as you have pointed out.…"
Nov 23, 2013
Sebastian replied to Olivier L's discussion Chocolate oxidation
"photodegredation of proteins and lipids is very common.  Most of it's due to UV lights (think fluorescent lighting).  Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur.…"
Nov 22, 2013
Tom replied to Olivier L's discussion Chocolate oxidation
"Oxygen can react with oxygen in two basic ways, either through triplet state or singlet state, usually on the carbon carbon double bonds in fats of protons adjacent these groups. This is why cocoa butter is so stable to oxidation because it does not…"
Nov 22, 2013
Olivier L replied to Olivier L's discussion Chocolate oxidation
"THank you Tom and Larry, Larry, very interesting read However I think oxidation isn't about heating chocolate or that would just be the "fat bloom" problem we encounter with chocolate. Or is it that when people talk about the…"
Nov 21, 2013
Larry replied to Olivier L's discussion Chocolate oxidation
"Oliver I asked a similar question in the science of chocolate section and LUV Ice Cream posted a very technical answer. I've been reading up on the degradation of plant fats and it has been very interesting. My question pertained more to heat…"
Nov 21, 2013
Tom replied to Olivier L's discussion Chocolate oxidation
"Reaction with oxygen is facilitated by light"
Nov 20, 2013
Olivier L posted a discussion

Chocolate oxidation

Hi all,I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?If anyone has a scientific explanation, I am eally interested.Thanks for your lights.OlivierSee More
Nov 20, 2013
Olivier L liked Clay Gordon's blog post Euro2013 Road Trip: London part 1
Oct 20, 2013
Olivier L and Ryan M.Errada are now friends
Oct 20, 2013

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Dark, Milk
Most memorable chocolate experience:
A chocolate from Ecuador precisely from the hacienda Puerto Romano: Nacional 78%...
My favorite chocolate is:
Nacional 78% from Hacienda Puerto Romano

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