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Vanilla Bean

Started Oct 4 0 Replies

For a patch of dark chocolate I'm working on and I want to add vanilla to it. What form of vanilla should I use while conching? ( whole vanilla pod/bean or vanilla powder) And at what stage is the…Continue

Chocolate bloom questions

Started this discussion. Last reply by Chocotoymaker Oct 6. 5 Replies

Good day everyone,I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that aging is a crucial final step in chocolate flavour…Continue

Dutch-process chocolate

Started this discussion. Last reply by Sebastian Apr 27. 3 Replies

I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and…Continue

 

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Brad Churchill and TerryHo are now friends
Oct 18
Chocotoymaker replied to TerryHo's discussion Chocolate bloom questions
"    I am use Belcolade and Callebaut. I make mostly hollow, decorated articles. I like to work a little on the hot side in a cool room and let molds finish the tempering for me. The molded items are then packed in a plastic box ( that…"
Oct 6
Sebastian replied to TerryHo's discussion Chocolate bloom questions
"When does it begin?  immediately.  it's a process who's rate depends on many things - total fat content, if you  have milk fat present, and if so how much, are there nuts present, how 'good' was your temper to…"
Oct 4
Chocotoymaker replied to TerryHo's discussion Chocolate bloom questions
"Sebastian,     When you say " over time". How long before the still liquid cocoa butter begins to solidify and at what rate?       I currently use fairly expensive chocolate that happens to agree…"
Oct 4
Sebastian replied to TerryHo's discussion Chocolate bloom questions
"Chocolate flavor does indeed change over time in tempered chocolate - the main driver of this has to do with how tempering works.  When you have a 'solid' tempered bar - there's still actually quite a bit of liquid cocoa butter…"
Oct 4
TerryHo posted a discussion

Vanilla Bean

For a patch of dark chocolate I'm working on and I want to add vanilla to it. What form of vanilla should I use while conching? ( whole vanilla pod/bean or vanilla powder) And at what stage is the proper stage should I add sugar, cocoa butter and vanilla into my chocolate?Thank youTerrySee More
Oct 4
Peter replied to TerryHo's discussion Chocolate bloom questions
"I will not comment on aging chocolate as a method of flavour development.   Yes you can take chocolate from the conche without tempering and mould it into big block using plastic trays(smaller 3-5kg blocks work better, easier to use later).…"
Oct 2
TerryHo posted a discussion

Chocolate bloom questions

Good day everyone,I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that aging is a crucial final step in chocolate flavour development for dark chocolate and reduces the acid in chocolate. First of all, is that true? Can I possibly mold my conched chocolate directly into big block (without tempering it), put it into a ziplock bag and leave it in the cooler for later use. Will the chocolate go bloom if I do such thing? How long…See More
Sep 30
James Hull liked TerryHo's discussion Traditional vs Modern conching techniques
Jul 3
TerryHo added a discussion to the group Startup Central
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Traditional vs Modern conching techniques

Hi everyone, I'm a starter in this chocolate business. I'm planning to start a chocolate business soon. However, I'm confused on whether the modern conching method would be more effective on producing high quality chocolate than the traditional method ( Melanger )? Can someone who has seen or experienced with the 2 methods give me some advice please?Thank you very much for your attention!Melanger…See More
Jul 1
TerryHo joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Jul 1
Sebastian replied to TerryHo's discussion Dutch-process chocolate
"I think that'd result in something very different than conventional alkalized cocoa powder as you know it today."
Apr 27
TerryHo replied to TerryHo's discussion Dutch-process chocolate
"I think if I want to make my natural chocolate to dutched chocolate. I will just need to add 3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa. Am I correct?"
Apr 26
Sebastian replied to TerryHo's discussion Dutch-process chocolate
"The details of how to perform alkalization, my friend, i'm afraid are going to be closely guarded trade secrets.  Essentially it involves soluabilizing an alkalization agent in the presence of cocoa solids, variables include the alkali,…"
Apr 26
TerryHo posted a discussion

Dutch-process chocolate

I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and how to perform such process on chocolate* or just simply add a small portion of a alkalizing agent to chocolate during pressing stage? And will dutching chocolate powder taste better as instant hot chocolate drink vs natural chocolate powder? Thank you in advance!…See More
Apr 26
TerryHo is now a member of The Chocolate Life
Apr 23

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Still Learning
My favorite chocolate is:
Milk Chocolate

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