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Or M's Discussions

Is Ecole Chocolate online program for me?

Started this discussion. Last reply by Or M on Thursday. 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 Or M Jul 16. 13 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

Making chocolate from cacao powder

Started this discussion. Last reply by Sebastian Apr 29. 1 Reply

What are your thoughts about making chocolate from cacao powder + cocoa butter + liquid sweetener?What is the resulting quality of chocolate? Does it require grinding or conching? Can you layout or…Continue

 

Or M's Page

Latest Activity

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."
Thursday
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…"
Wednesday
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
Ruth Atkinson Kendrick replied to Or M's discussion Bloom "stripes" on dipped chocolates
"You may have other issues, but you are not stirring enough."
Jul 9
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Hi Ruth, your reply is empty..."
Jul 9
Ruth Atkinson Kendrick replied to Or M's discussion Bloom "stripes" on dipped chocolates
Jul 9
Or M replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Yes the centers are at room temperature.  I stir the chocolate while I dip but not continually, only something like every 3-4 minutes. Can it be the problem? "
Jul 9
Andrea Bauer replied to Or M's discussion Bloom "stripes" on dipped chocolates
"What is the temp of your center? That should be at room temp or it will throw your chocolate out of temper. The other thing that comes to mind is to continually stir the chocolate you are working with so the temperature is consistent throughout the…"
Jul 9

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Most memorable chocolate experience:
chocolate
My favorite chocolate is:
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