The Chocolate Life

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Rowan Parkhouse
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Latest Activity

Susanna Harris replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"I thought I'd take advantage of your advice too. I have a Rev2. Thanks!"
Apr 21, 2010
JOE CREVINO replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"What model chocovision machine are you using ?? If it is a 10 pound machine the drip method will work. It will not work with the smaller machines because you have too small melted chocolate mass. You will need a way of keeping your untempered…"
Apr 21, 2010
Susanna Harris replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"THANKS -- VERY LOGICAL. The info about how much to replace at a time is very useful."
Apr 21, 2010
Brad Payton replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"If you replace with cooler chocolate it brings the over temperature down. If you replace with warmer chocolate the temperature will go up. This gives you a lot of flexibility so say your chocolate has been spinning in the machine for a while. It to…"
Apr 21, 2010
Susanna Harris replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"What happens if you replace the tempered chocolate with chocolate that is slightly cooler or slightly warmer? Can you just wait 5 minutes or so and then proceede?"
Apr 19, 2010
Gloria "G Chocolate" replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"I wish I new , I just made my second batch and hat to temper without a tempering machine. I found that the chocolate reached 120 degrees in the stone grinder. So I ladled some out onto a marble slab and worked it till it formed a mass and then put…"
Apr 19, 2010
Duffy Sheardown replied to Rowan Parkhouse's discussion Drip feeding during tempering in the group Startup Central
"Hi Rowan, I've been waiting for someone with more direct tempering experience to reply to this - but no-one has. I make bars (small company in the North of the UK, bean-to-bar) and I can keep temper if I replace what I have just used in a bar…"
Jan 20, 2010
Rowan Parkhouse added a discussion to the group Startup Central
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Drip feeding during tempering

Hey,Firstly just to introduce myself I'm Rowan and I've just started a really small chocolate company in London, this forum looks excellent, it's really good to talk to so many people who are doing the same thing. So far everything has been going really well, we've had some problems with kitchens etc but everything generally seems to be falling into place.My main question right now is about tempering. I know everyone talks about it a lot but I can't seem to find the information I'm looking for.…See More
Jan 12, 2010
Rowan Parkhouse joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Jan 12, 2010
Rowan Parkhouse is now a member of The Chocolate Life
Jan 12, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My first wrapped chocolate bar!
My favorite chocolate is:
Dark Chocolate Almond Crunch / Dark Chocolate with Sea Salt Bar!!

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