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Slightly out of my depth! :-0

Started this discussion. Last reply by Jeff Stern Oct 1, 2013. 10 Replies

Hello...first post here. I've decided to go into the chocolate bar business. I must confess I don't know a whole pile about chocolate other than the basics from the net. I have purchased a new selmi…Continue

 

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Bob R and Steve are now friends
Oct 2, 2013
Jeff Stern replied to Steve's discussion Slightly out of my depth! :-0
"A gum arabic solution is often used to seal items such as dried fruits and nuts for panning because it stops fat and moisture migration and enhances shelf life. My guess is a similar process could be used on inclusions by spraying the proper…"
Oct 1, 2013
Steve replied to Steve's discussion Slightly out of my depth! :-0
"I bought directly from Selmi. :) Thank you all for your replies . I will see which works best for me ."
Sep 30, 2013
Rodney Nikkels replied to Steve's discussion Slightly out of my depth! :-0
"Dear Steve,  We also have two Selmi's and include nibs (through the Selmi) and sometimes other inclusions (like bacon) that we mix outside the Selmi. Cleaning the Selmi is quite a task, so we prefer to keep dark and milk chocolate separate…"
Sep 30, 2013
Clay Gordon replied to Steve's discussion Slightly out of my depth! :-0
"Brad - You are absolutely right that it's completely possible to take chocolate out of any temperer, add inclusions, and hand mold. My experience in selling continuous tempering machines tells me that one of the early questions that arises is,…"
Sep 30, 2013
Clay Gordon replied to Steve's discussion Slightly out of my depth! :-0
"You bought directly from Selmi? Or through a dealer in some other country? Whoever you bought the machine from should be your first line of contact for training and technical support. Contact Tom Bauweraerts here on TheChocolateLife. He…"
Sep 30, 2013
Clay Gordon replied to Steve's discussion Slightly out of my depth! :-0
"Sebastian - Good to know, thanks for that tidbit. Goes against everything I have ever heard on this subject."
Sep 30, 2013
Sebastian replied to Steve's discussion Slightly out of my depth! :-0
"Actually, chocolate is a fantastically poor oxygen barrier.  Ensuring they are completely covered in chocolate results in ever-so-slightly more protection vs just letting the nuts lie out on your kitchen countertop.  Counter-intuitive, i…"
Sep 30, 2013
Brad Churchill replied to Steve's discussion Slightly out of my depth! :-0
"My staff make a couple of hundred pounds of bark (chocolate with inclusions) per month, and the easiest they have found is to temper the chocolate, and pour everything into a stainless steel bowl mix it well with a spoon, then working quickly, pour…"
Sep 30, 2013
Steve replied to Steve's discussion Slightly out of my depth! :-0
"Hi Clay...thank you for that. Unfortunately there's no such thing as a dealer here (Ireland) so any info I can get here is a big help."
Sep 29, 2013
Clay Gordon replied to Steve's discussion Slightly out of my depth! :-0
"Steve - You should talk to your local dealer to get specific instructions on how to clean your machine and change over from one chocolate to another (those two procedures are not the same thing). I know that Tom B., who know Selmi well, is a member…"
Sep 29, 2013
Steve posted a discussion

Slightly out of my depth! :-0

Hello...first post here. I've decided to go into the chocolate bar business. I must confess I don't know a whole pile about chocolate other than the basics from the net. I have purchased a new selmi tempering machine and have moulds and chocolate etc. I was hoping someone could advise me on the best way to mix ingredients with my chocolate. I have a raisins and almonds going into my milk chocolate and I have toffee pieces going into the dark. Is the best option to mix them with the chocolate in…See More
Sep 29, 2013
Steve updated their profile
Mar 16, 2013
Steve is now a member of The Chocolate Life
Mar 16, 2013

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
All of them :)
My favorite chocolate is:
Willies Cacao

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