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Susie
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  • Chesterton, IN
  • United States
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Susie's Discussions

chocovision skimmer vs dispenser

Started Sep 30 0 Replies

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded…Continue

chocolate brand to choose, pricing vs taste

Started this discussion. Last reply by MRA Sep 21. 3 Replies

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public…Continue

Microwave tempering

Started this discussion. Last reply by Jim Dutton Aug 19. 5 Replies

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.I saw the microwave tempering process-starting with pre-tempered wafer, heat at…Continue

 

Susie's Page

Latest Activity

Susie posted a discussion

chocovision skimmer vs dispenser

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded chocolate bar.ThanksSee More
Sep 30
Susie replied to Amber B.'s discussion Display cases
"#2 no. At least I can not hold it for more than 2 minutes."
Sep 30
MRA replied to Susie's discussion chocolate brand to choose, pricing vs taste
"For something like a bar, use NV every time - especially if it's a plain tasting bar. If it's for enrobing or recipe making, use the Van Leer... You can immediately tell the difference when opening case of NV - the aroma is fuller and…"
Sep 21
Susie replied to Susie's discussion chocolate brand to choose, pricing vs taste
"make chocolate bar. need low viscosity:) easy to handle"
Sep 19
Ruth Atkinson Kendrick replied to Susie's discussion chocolate brand to choose, pricing vs taste
"What do you plan to make with it? Is viscosity a factor?"
Sep 19
Susie posted a discussion

chocolate brand to choose, pricing vs taste

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?See More
Sep 18
Jim Dutton replied to Susie's discussion Microwave tempering
"I didn't mean to say a tempering machine is better than a melter.  Many people like the melters because they can hold more chocolate and allow you to empty a mold much more easily.  And I think it is fairly easy to adjust the…"
Aug 19
Susie replied to Susie's discussion Microwave tempering
"got it! Thanks. I will go ahead with a temper machine. They are absolutely there for a reason."
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"My impression from reading (and experience) is that with time too many Type V crystals form, and the chocolate will thicken too much to be usable--even if the temperature reading has not varied at all.  At that point there are options (heating…"
Aug 19
Susie replied to Susie's discussion Microwave tempering
"Thanks Jim. I tried on milk chocolate and it worked too. But if I have a 90.5F holding tank with a dispenser, never let it cool down or empty. Would it be fine?"
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"If you can keep (dark) chocolate at that 90-91F. temperature, you are fine, but sometimes reality intervenes:  If, for example, you are using chocolate left over from a previous session, it is very unlikely still to be in temper and must…"
Aug 19
Susie posted a discussion

Microwave tempering

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is melted but less than 91F. Than the chocolate is tempered. I tried it and it works! So in this logic, I can just have a warmer at constant 90.5F to melt the chocolate and have tempered chocolate all the time?If this makes sense, why do I need temper…See More
Aug 19
Susie is now a member of The Chocolate Life
Aug 19

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Tempering
My favorite chocolate is:
dark

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