I am from the Philippines and is planning to buy a tempering machine sourced from your country. Do you have a knowledge or experience working with equipments made from R.B. Mangharam Foods Limited website www.makechocolates.com?…"
I stay in Mumbai. I love working with chocolates, and would like to start my own business. However, I am facing trouble tempering couvertures since its way above 30 degree Celsius here on any normal day. Can anybody suggest me a way to…"
"Munira, thank you for your kind reply. If u dont mind can you please explain me briefly , how do you do tempering of real chocolate? And how do u do cooling?? Do u have a tempering machine? And if i wish to buy one which machine will be good?"
"hello ramaya, morde has 2 types of chocolates , 1 compound and the other is real . i use real as i have been trained in them .both the tmpering is different .real chocolate needs good tempering and cool ing whereas compound tempering is normal like…"
"Hi munira, I like to know, are you using morde chocolate or compound? And if it is chocolate is it is single orgin or blended? ? If it is sigle origin which place it is from?. If you dont mind , tell me how do you temper your chocolate? Thanks…"
"hi Subhasini I am also a chocolate enthusiast and have read some discussion . i would like to inform youall that we do get Indian manufactured chocolate which as good as barry calebaut and selborne . may be even more better the name is MORDE…"
"kudos to you for your bean to the bar chocolate....i am archana from delhi....just started my own venture of bar to melter to mould to wrapper to consumer about a year back.. wonderful to read about such enthusiasts and hoping to learn much..cheers"
I am Anish Pallivathukal from kodaikanal. I am very happy to know that your trying to make chocolates from indian orgin cocoa beans. In india majority of cocoa bean grows in kerela , as far as i know this beans are little…"
"regards Mr Rajendra Mangharam and Mr. Mahesh joshi
I did my hotel management from Sophia Polytechnic(HAFT)
and yes my chocolate does turn out smooth n tasty but still facing a few technical difficulties and of…"
So happy to learn that you have attempted to make chocolate from cocoa beans - AT HOME ! You are an adventurous innovator ! But you did not let us know how the result .....was your chocolate smooth and tasty ? Regards Rajendra…"
Glad to connect with the group. I am a Chocolate enthusiast as well and have been predominantly working with chocolate compounds and covertures for my creations. Looking to know the availability of any Indian chocolate bars or covertures…"
On a trip to London for work, I saw a variety of chocolate shops selling fancy, extremely attractive chocolates in beautiful shapes and wrappings! I was amazed at the innovativeness brought into selling chocolate, as it is not such a sought after product in my home country. Also, the exquisite quality of these chocolates made me wonder how they are actually made. I have learnt to make chocolate with local products since but have a long way to go.
My favorite chocolate is:
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hello ramaya, morde has 2 types of chocolates , 1 compound and the other is real . i use real as i have been trained in them .both the tmpering is different .real chocolate needs good tempering and cool ing whereas compound tempering is normal like the way u usually do.and i think it is single origin you may get in touch with m/s firoze for further guidance about his products i will mail you his number:9833511084