The Chocolate Life

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Sabrina M
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  • Jakarta
  • Indonesia
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  • Brad Churchill

Sabrina M's Discussions

Santha Vs Cocoatown

Started Jul 23 0 Replies

Hi there,I'm looking to purchase either the Santha Spectra 65 or the Cocoatown ECGC 65 and wanted to see if anyone has experience using both these units and how they compare to each other?I've been…Continue

Tags: Grinders, Cocoatown, Santha

Help - streaks in my chocolate

Started this discussion. Last reply by Ben Rasmussen Jul 1. 1 Reply

Hi there,I've recently started making chocolate from bean and I'm struggling to get the tempering right. I am getting steaks in my chocolate and I'm not sure if it's because I am not cooling it…Continue

Tags: tempering

 

Sabrina M's Page

Latest Activity

Brad Churchill and Sabrina M are now friends
Oct 18
Sabrina M posted a discussion

Santha Vs Cocoatown

Hi there,I'm looking to purchase either the Santha Spectra 65 or the Cocoatown ECGC 65 and wanted to see if anyone has experience using both these units and how they compare to each other?I've been using smaller Spectra models, and I've had issues with the belt breaking. But my understanding is that the 65 runs uses a gear drive, so I should have have these issues?Any insights would be greatly appreciated.Thanks,SabrinaSee More
Jul 23
Ben Rasmussen replied to Sabrina M's discussion Help - streaks in my chocolate
"Hi Sabrina, This is a pretty common problem that most of us have had at one time or another. There are a bunch of discussions about this here on the Chocolate Life. If you do a search for streaks, you'll find a lot of good info about how to…"
Jul 1
Sabrina M posted a discussion

Help - streaks in my chocolate

Hi there,I've recently started making chocolate from bean and I'm struggling to get the tempering right. I am getting steaks in my chocolate and I'm not sure if it's because I am not cooling it enough or reheating it too much. Or some other reason.I'm currently heating my milk chocolate to 46C, cooling it to 28C, (using a cool water bath, not seed chocolate) and then reheating to 30C. I've tried to cool it lower that 28C, but then it start to get too solid, and can't be molded properly, unless…See More
Jul 1
Sabrina M is now a member of The Chocolate Life
Jun 28

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Setting up by own bean to bar company, sourcing directly from smallholder farmers in Indonsia
My favorite chocolate is:
my own 70% dark chocolate

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