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Roy McClish
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  • San Diego, CA
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Roy McClish's Discussions

Tempering Milk Chocolate

Started this discussion. Last reply by Brian Donaghy Aug 2, 2013. 3 Replies

Hello. I am completely frustrated trying to temper milk chocolate. I have a tempering machine. It is called the "little dipper" from Hilliards.As soon as I am finished refining the milk chocolate…Continue

Tags: temper, Tempering

Equipment

Started this discussion. Last reply by Ben Rasmussen Nov 26, 2012. 11 Replies

I am having a difficult time looking for equipment to start making chocolate. I've never made any before and don't want to spend thousands to see if I am any good. I also don't want to be too cheap…Continue

Tags: start-up, home-based, Equipment

 

Roy McClish's Page

Latest Activity

Brian Donaghy replied to Roy McClish's discussion Tempering Milk Chocolate
"The Little Dipper is a seed machine - you shouldn't have to go to 80F to form stable crystals.  Remove any crystal memory by pre-heating the chocolate and then start to seed as the chocolate approaches 91 (or so) on the cool down. brian"
Aug 2, 2013
Roy McClish replied to Roy McClish's discussion Tempering Milk Chocolate
"I try a smaller batch and it made it to 81 degrees then I slowly added in the rest and it turned out much better. I was hoping to put 5lbs in, bring it down to 80 degrees and then back up again. Maybe it's just too much chocolate."
Aug 2, 2013
Larry replied to Roy McClish's discussion Tempering Milk Chocolate
"I haven't successfully made chocolate from cocoa beans, but why do you have to get it to 80 degrees? http://chocolatealchemy.com/illustrated-tempering/ has a great illustrated tutorial on tempering without seed and they suggest taking the…"
Aug 1, 2013
Roy McClish posted a discussion

Tempering Milk Chocolate

Hello. I am completely frustrated trying to temper milk chocolate. I have a tempering machine. It is called the "little dipper" from Hilliards.As soon as I am finished refining the milk chocolate with 30% cocoa, I begin to temper bringing the temp down to 80 degrees F. My issue is that it stops cooling around 84 degrees and never gets colder. It even starts to increase in temperature then cool again. It does become thick and then very thick as it tried to get to 80 but hours (literally) go by…See More
Aug 1, 2013
Ben Rasmussen replied to Roy McClish's discussion Equipment
"I haven't looked into presses too much, so I don't have any suggestions. I think there has been some discussion about them here on TCL, though."
Nov 26, 2012
Roy McClish replied to Roy McClish's discussion Equipment
"Thanks Ben. I bought the "little dipper" from Hilliards. Any suggestions on a press? Roy."
Nov 23, 2012
Ben Rasmussen replied to Roy McClish's discussion Equipment
"Hi Roy. To separate the cocoa butter from the liquor, you'll need to buy or build a press. You'll still need to create the liquor from nib first. Which tempering machine did you get? Thanks,Ben"
Nov 23, 2012
Roy McClish replied to Brad Churchill's discussion What Do YOU pay for chocolate?
"I just paid $3.75 per pound of cacao beans from plantation to my door in San Diego. Supposed to be a good bean but I'm still a novice."
Nov 21, 2012
Roy McClish replied to Roy McClish's discussion Equipment
"Thanks, see my update."
Nov 21, 2012
Roy McClish replied to Roy McClish's discussion Equipment
"Thanks, see my update."
Nov 21, 2012
Roy McClish replied to Roy McClish's discussion Equipment
"Thanks, see my update."
Nov 21, 2012
Roy McClish replied to Roy McClish's discussion Equipment
"Thanks for your suggestions. Here's an update on my equipment progress, it's all getting kinda costly. Roasting: I've oven roasted a few pounds so far. Haven't heard any good cracking. Since I've purchased 220 lbs of cocoa…"
Nov 21, 2012
Lane Wigley replied to Roy McClish's discussion Equipment
"I was in your shoes a few months ago so let me share some thoughts. You need to get a melanguer. I'm happy with the Santha 11 I got from chocolate alchemy. Get polycarbonate molds, the ones called "hobby molds" probably…"
Nov 21, 2012
Thomas Forbes replied to Roy McClish's discussion Equipment
"I have settled in buying nibs or liquor and doing my own conch/grind ($600 machine), then temper ($530 machine) and mold ($200 so far).  If you roast in your oven, crack in a big mortar pesto, winnow with a blow dryer and do a first grind in a…"
Nov 21, 2012
Erin replied to Roy McClish's discussion Equipment
"I second that.  That's the place to start and figure it out."
Nov 19, 2012
Brad Churchill replied to Roy McClish's discussion Equipment
"John over at chocolate alchemy sells everything you need.  www.ChocolateAlchemy.com   Have fun!"
Oct 23, 2012

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
Yet to be.........
My favorite chocolate is:
Someday my own.

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