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Paul Ireson
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Paul Ireson's Discussions

DIY enrobing machine?

Started this discussion. Last reply by Daniel Herskovic Mar 31, 2013. 1 Reply

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

Tags: tempering, enrobing

Trouble with white chocolate consistency for dipping

Started this discussion. Last reply by Giovanna Mar 12, 2013. 6 Replies

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

Tags: ivoire, valrhona, tempering, chocolate, white

 

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Latest Activity

Daniel Herskovic replied to Paul Ireson's discussion DIY enrobing machine?
"Wow! Good luck to you! I look forward to hearing the developments of this project!"
Mar 31, 2013
Paul Ireson posted a discussion

DIY 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
Mar 30, 2013
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…"
Mar 12, 2013
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…"
Mar 10, 2013
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…"
Mar 10, 2013
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…"
Mar 10, 2013
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."
Mar 8, 2013
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…"
Mar 8, 2013
Paul Ireson posted a discussion

Trouble 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
Mar 7, 2013
Paul Ireson is now a member of The Chocolate Life
Feb 28, 2013

Profile Information

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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