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Paul Ireson's Discussions
DIY enrobing machine?
Started this discussion. Last reply by Daniel Herskovic Mar 31. 1 Reply 0 Likes
I've been toying with the idea of making a small tempering/enrobing machine - I'm thinking that in principle they're not *too* complicated, and at present I'm producing quite small quantities of…Continue
Trouble with white chocolate consistency for dipping
Started this discussion. Last reply by Giovanna Mar 12. 6 Replies 0 Likes
Greetings chocoholics!I'm having trouble dipping truffle centres in white chocolate, and I'm hoping someone can help out...I'm dipping by hand, small batches, and using Valrhona Ivoire. Heating with…Continue
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Paul Ireson posted a discussionDIY enrobing machine?
I've been toying with the idea of making a small tempering/enrobing machine - I'm thinking that in principle they're not *too* complicated, and at present I'm producing quite small quantities of truffles so a big machine would be overkill (and more than I can afford).I'm thinking of something along the lines of... taking a small chocolate fountain machine (as it has a pump and heating element), adding thermostatic control to the heating element to allow tempering, then adding some tubing to…See More
Giovanna replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Paul,
If adjusting the temp, and working with a larger volume doesn't remedy the situation, another thing to consider is moisture. Depending on the humidity of your working environment, frozen centers can collect condensation very quickly after…"
Paul Ireson replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Ah, I'm with you - thanks, that's making sense, and rather fascinating. A tricky issue to manage if that's what's going on. I'll have a shot at working at the highest possible temperature, as you suggest, and maybe a larger…"
Clay Gordon replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Paul:
There's another way to think about this.
Chocolate will continue to crystallize at a constant temperature (that's why it tends to thicken over the course of a day in a tempering machine even if nothing else changes). Cooling the…"
Paul Ireson replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Hi Clay, Daniel,
THanks for the thoughts...
I hear what you say about the cold centres cooling the couverture too quickly, and maybe that is the issue - but as the centres spend relatively little time in there, and more importantly take with…"
Daniel Herskovic replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Like Clay says the cold chocolate center will cause your couverture to cool down super fast. Perhaps this soft filling is better suited as a molded chocolate piece instead of a dipped piece ? The Vahlrona Ivoire is excellent couverture."
Clay Gordon replied to Paul Ireson's discussion Trouble with white chocolate consistency for dipping"Paul:
The thing that occurs to me right away is that your centers are coming from the freezer and they're cooling the chocolate really, really quickly causing the cocoa butter to crystallize a lot faster than you expect.
First thought is to…"
Paul Ireson posted a discussionTrouble with white chocolate consistency for dipping
Greetings chocoholics!I'm having trouble dipping truffle centres in white chocolate, and I'm hoping someone can help out...I'm dipping by hand, small batches, and using Valrhona Ivoire. Heating with a double boiler, following Valrhona's suggested temperature curve, and seeding with chips of the Ivoire.Also - and this may be significant – I'm adding a very small amount of lemon zest to the chocolate.The problem I have is that the melted Ivoire isn't quite fluid enough, and seems to become less…See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Trying to make a rum cocktail truffle and realising that it might just work
- My favorite chocolate is:
- Grenada Chocolate Company 71%
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