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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
Rose Grandson left a comment for Peter
"WelcomeTo Omni -Royal Hotel Canadian Employment Offer Hotel Omni Mont-Royal1050 Sherbrooke Street WestMontreal, H3A 2R6 CA.Good day,I am Rose from Canada, the manager of Omni canadian hotel, pls i want to inform you about the vacancies in our hotel,…"
Sep 13
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
Peter replied to Ismael Neggaz's discussion Buying panning machine
"Online converter says that 68F is 20C. Do you know what is the humidity level? From these two I calculate for you what is the minumum teperature of air that you can blow onto the product to avoid condensation. You will probably need that room…"
Sep 2
Peter replied to Ismael Neggaz's discussion Buying panning machine
"If you just starting dont spend any large amounts of money on the set up. Get a small pan like in my link or one offered by Justin above (even cheaper). To make good or very good panned product consistently you will need controlled environment…"
Sep 2
Peter replied to Ismael Neggaz's discussion Buying panning machine
"It's a little difficult to offer advice without knowing exactly what you are planning to do. I mean on what scale? Is this two or three or more than ten batches a day? If you are going to just make a couple of batches I would just consider…"
Sep 1
Peter replied to Ismael Neggaz's discussion Buying panning machine
"I think these pans on offer at Union Machinery are much too large for what you need. A quick google search found this: http://www.bid-on-equipment.com/Item/194510~16%22+Stainless+Steel+Rotating+Pan+.htm Possibly much more suitable sizewise and about…"
Sep 1
Peter replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"In addition to what Sebastian correctly written above. 1. It looks like ingredients you use should not cause blooming problems due their nature. They may still cause tempering problems if you mix them into chocolate when they are too cold or…"
Aug 31
Peter replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Any recipe change may require change in the temperatures during tempering. Could you describe your tempering process?"
Aug 30
Peter replied to Tom's discussion Heavy Metals
"The limit is not just a guide. Australian New Zealand Food Standard in Part 1.4.1 sets Maximum Level for heavy metal contaminants in food product and the maximum level for Cadmium in chocolate is 0.5mg/kg (not 0.5ppm as I have written above). This…"
Aug 20
Peter joined Clay Gordon's group
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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
Aug 19

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

Comment Wall (1 comment)

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At 5:18am on September 13, 2014, Rose Grandson said…

WelcomeTo Omni -Royal Hotel Canadian Employment Offer Hotel Omni Mont-Royal
1050 Sher
brooke Street West
Montreal, H3A 2R6 CA.
Good day,
I am Rose from Canada, the manager of Omni canadian hotel, pls i want to inform you about the vacancies in our hotel, The management needs men and women, married and not married, who will work and live in Canada .The hotel will pay for his flight ticket and assist him to process his visa in his country, if you are interested contact us via E-mail : omni.montroyalinternationalhotel@yahoo.ca
And the Hotel informations will be sent to you immediately.
Thanks.
From the Hotel manager.
TEL. (+15145872897)OR(+1 514418-5022)
E-MAIL : omni.montroyalinternationalhotel@yahoo.ca
NOTE..DO NOT REPLY BACK IN THIS SITE IF YOU ARE INTERESTED HAVE TO CONTACT US BACK THROUGH THE EMAIL ABOVE FOR IMMEDIATE RESPONE.

 
 
 

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