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Or M's Discussions

Advice about specific mould

Started this discussion. Last reply by Or M 7 hours ago. 4 Replies

Hi,I want to buy a lot of moulds and on aliexpress.com it a great price.I just wonder about the size of each piece - it is 2.8*2.8*1.5cm, and 13gr in weight.Is it a good size for a piece or is it too…Continue

Is Ecole Chocolate online program for me?

Started this discussion. Last reply by Or M Jul 17. 2 Replies

I know that a few questions about Ecole Chocolate has been asked before in the forum, and I did read good reviews, however I didn't find enough information for me to decide.The first question is how…Continue

Bloom "stripes" on dipped chocolates

Started this discussion. Last reply by Daniela Vasquez Jul 28. 14 Replies

Hello,I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the…Continue

What is the true melting temperature for tempering?

Started this discussion. Last reply by Or M Apr 29. 3 Replies

I read about tempering in different resources and I see different temperatures stated.For dark chocolate, some online articles say melt to 55c, others 45c. The book I read "Chocolates &…Continue

 

Or M's Page

Latest Activity

Or M replied to Or M's discussion Advice about specific mould
"Great insights, thanks! I have just ordered few mold that are 12-14 gr. I also think that each piece should be two bites."
7 hours ago
Jim Dutton replied to Or M's discussion Advice about specific mould
"You might visit www.chocolateworld.be and look at their enormous selection of molds, most of which have a weight (in grams) for the finished piece provided.  You will find many much less than 13g.  The first molds I bought, which were…"
18 hours ago
Or M replied to Or M's discussion Advice about specific mould
"Thanks for the comment, what size/weight is common, what size/weight do you use?"
Sunday
Larry replied to Or M's discussion Advice about specific mould
"13 grams is a small but decent weight. I find making a paper with the dimensions listed helps me to visualize the chocolate. Could you make a paper/clay/dough/caramel... form with the same size? What do you think about it with a real one in front of…"
Aug 14
Or M posted a discussion

Advice about specific mould

Hi,I want to buy a lot of moulds and on aliexpress.com it a great price.I just wonder about the size of each piece - it is 2.8*2.8*1.5cm, and 13gr in weight.Is it a good size for a piece or is it too small?Here is the link to the product:…See More
Aug 14
Or M replied to Or M's discussion Is Ecole Chocolate online program for me?
"Andrea thanks for the great info and advice! It is great help."
Jul 17
Andrea Bauer replied to Or M's discussion Is Ecole Chocolate online program for me?
"Since the course is self-directed it is mostly reading and then practicing. It is well organized information, which is why the course is good for someone with no other experience. Plus there is a lot of good information regarding the history of…"
Jul 16
Or M posted a discussion

Is Ecole Chocolate online program for me?

I know that a few questions about Ecole Chocolate has been asked before in the forum, and I did read good reviews, however I didn't find enough information for me to decide.The first question is how does it work? Is it something like - "here is your reading about the subject, study then do the exercise"? I got general information about this program but I don't understand how the learning is actually done.Second question - can't you get the same training from books, online reading and videos +…See More
Jul 16
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Thanks Victor!"
Jul 16
Victor Antonio Padilla Prado replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Refrigerator is a humid place, I think it COULD hurt (but in a totally different way*), depending on how long you leave them there but could help you test if it is indeed the hot room what is breaking the temper or is something else. Try leaving…"
Jul 15
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"If leaving the AC on is not an option for now, is it okay to put it immediately in the refrigerator? (my refrigerator is set at the highest temp 8c) Or it may harm the temper?  "
Jul 15
Victor Antonio Padilla Prado replied to Or M's discussion Bloom "stripes" on dipped chocolates
"I would leave the AC at least until it cristalizes, it seems way too hot for me, I work at approx 21C. Even after that and even if you succeed in making them look OK, you will need to store them in a cooler place, AFAIK chocolate continues it's…"
Jul 15
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"The room is pretty hot... When I temper I turn on the AC (25c) but then I let it sit for the night and the temp is 28-30c. Can it create bloom? I never heard of it."
Jul 15
Victor Antonio Padilla Prado replied to Or M's discussion Bloom "stripes" on dipped chocolates
"How about your room temp? I once got bloom when chocolate didn't cristalize fast enough. (room was too hot)"
Jul 14
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Thank you Lana and everyone. These are great tips. "
Jul 13
Lana replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Your chocolate is not in temper.  When you do your temper test make sure that it sets up within 3 minutes and also make sure that it has a nice gloss to it.  It should also have a snap.  If it looks dull and is soft - the temper is…"
Jul 10

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