The Chocolate Life

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Peter replied to Katie Partington's discussion Streaked bars
"We are talking 12 degrees Centigrade? This would be a problem. On industrial moulding lines moulds (cavity side) are being heated up to 26-29C prior to pouring in tempered chocolate. Reason: Tempered chocolate will contain a certain quantity of…"
Oct 14
Peter replied to Katie Partington's discussion Streaked bars
"How did you temper and how did you test the temper prior to pouring? What was the the temperature of moulds before you poured your chocolate in?"
Oct 12
Peter replied to OD's discussion Blooming and white spot on my Slabs!!
"If you are in Adelaide you are welcome to come and see how do we make our chocolate and the rest of processing."
Oct 8
Peter replied to OD's discussion Blooming and white spot on my Slabs!!
"A bit too far for a drive to Adelaide in South Australia to see how we are doing it.  "
Oct 8
Peter replied to OD's discussion Blooming and white spot on my Slabs!!
"I would suggest that you: a. Do a lot more reading about chocolate tempering. b. Find a method that would be suitable to your situation. c. Practice with chocolate to learn how to achieve the correct temper (this you can do with normal chocolate…"
Oct 7
Peter replied to OD's discussion Blooming and white spot on my Slabs!!
"I'm afraid that you may need to do a bit more reading on the subject of chocolate tempering.   Putting things in a really simplified way: 1. In hot (over 40-45C) chocolate all the cocoa butter present will be melted, no crystals…"
Oct 7
Peter replied to OD's discussion Blooming and white spot on my Slabs!!
"You have not mentioned tempering your chocolate. How do you temper?  "
Oct 6
Peter replied to TerryHo's discussion Chocolate bloom questions
"I will not comment on aging chocolate as a method of flavour development.   Yes you can take chocolate from the conche without tempering and mould it into big block using plastic trays(smaller 3-5kg blocks work better, easier to use later).…"
Oct 2
Peter replied to Sarah Hart's discussion hilliards Little Dipper and the end of 100 watt lightbulbs...
"Pet stores sell heater/ceramic bulbs in a wide range of power (used to keep dinosaurs warm). Perfect for chocolate applications."
Oct 2
Peter replied to Bryan Shah's discussion Research on Chocolate - I want to speak to 100 chocolate lovers. Any idea how?
"I would suggest going to a chocolate store, talking with people who ran it about what you are trying to do and asking permission to interview their customers. If you offer to share your findings they may agree."
Sep 24
Peter replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"I agree with Sebastian that it's very difficult to troubleshoot from distance (and across different unit systems). I would suggest making a much smaller batch using just plain chocolate (so it can be remelted and reused) with current…"
Sep 24
Peter replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"I must admitt that only now I realized what issue you are talking about. Photos in the first post had a lot of white spots (very small) and they looked like a result of water droplets or condensation. Didn't know what to say as you seem to have…"
Sep 24
Peter replied to Corey Meyer's discussion Enrobing /coating help
"In addition to above questions could you post a photo of what you are trying to achieve. Whole piece and cut in half."
Sep 12
Peter replied to Bryan's discussion Hand dipping candy problems
"Coating it with chocolate twice is the best solution."
Sep 8
Peter replied to Ismael Neggaz's discussion Buying panning machine
"If the temperature is 68F and humidity at 60%RH dew point will be 53F, same temperature and 70%RH dew point at 57.5F and at 75%RH dew point at 59F.   If product surface temperature will be below dew point you will get condesation on the product…"
Sep 3
Peter replied to Ismael Neggaz's discussion Buying panning machine
"What polish and varnish agents are you going to use? Do you have a specification frm supplier for the application conditions?   I would guess that it would be extremely hard to use polish and varnish at these conditions effectively. This is…"
Sep 3

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
I had to go into a chocolate tanke once....
My favorite chocolate is:
No favourite

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