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JOE CREVINO replied to The'a's discussion Tempering Chocolate: How could we serve our chocolate shine? in the group Kitchen Confectionery"The ice may be cooling the chocolate too fast. You should cool the chocolate no cooler than 55F."
xinhong liu left a comment for The'a"Hi The'a,
Thanks for being so nice and kind to me.
I started making chocolates in September time 2009 while I was on a online chocolate-making course. But I got hooked afterwards. Now I almost try a new receipt each day after a day's…"
The'a replied to The'a's discussion Tempering Chocolate: How could we serve our chocolate shine? in the group Kitchen Confectionery"Mr. joe, may be this is my misunderstood cause not fully understand with the word of temper honestly, does temper mean to make chocolate solid (hard) again after they were melted and be molded? if that's true, so, yeah, I don't use the…"
JOE CREVINO replied to The'a's discussion Tempering Chocolate: How could we serve our chocolate shine? in the group Kitchen Confectionery"I am not sure of why you need to use ice. What is the temperature in the area that you are working ? Could you tell me the ingredients of the chocolate you are using ?"
The'a joined Alessandra's group
Chocolate related stuff
This group is to get everyone talking about chocolate in different forms, such as chocolate pasta, chocolate bubblebath, etc. Anything that you find and love that's chocolate themed!
The'a left a comment for Andy Moorhouse"o... I see,^_^, would you mind to send my best regard to Mrs. Moorhouse too sir. Tell her those chocolates wonderfull, if you don't mind? And I think both of you have a great cooperation, good luck, ^_^. salute for the chocolate art^_^."
The'a commented on Chef Oscar Ortega's photo
DSC_0711
"wooooow, bravo (clapping), great chef. following to see the picture one by one I don't truly realize that you would make a beautiful art lady. soon after I saw this picture, that was I do realize that you make it. I don't really know about…"
Andy Moorhouse left a comment for The'a"Hi The'a - Thanks for your kind words.. however I can't take any credit for the chocolate creations. My wife makes the chocolates and I do the marketing and web development.
Have a great 2010"
The'a left a comment for Andy Moorhouse"hello Mr. Moorhouse,
thank you very much for accepting me as one of your friends, I've seen the pictures of your chocolate art, it so beautiful, really.^_^. good luck n happy new year 2010."
The'a commented on Clay Gordon's group Kitchen Confectionery"Joe, truly sorry replying your message just now. oya, considering on clay's suggestion, so I've answered it in the discussion forum. I do really expect that you wouldn't mind to reply it back on the forum, thanks joe n mr. clay^_^"
The'a added a discussion to the group Kitchen Confectionery
how could we serve our chocolate shine?
hi joe, continuing from your previous reply actually yes I don't use refrigerator to temper it, because I don't have that. so I change it with chopping the ice into the breaking ice then I put all the ice into a plastic box, I make it sure if the surface is flat, then I put the chocolate mold onto it. cover the box with a flat board so the temperature only inside, and I wait till the chocolate temper. that's how I temper it. how is joe, is it okay to temper the chocolate? ^_^.
The'a commented on Clay Gordon's group Kitchen Confectionery"hello joe, I'm still learning on molding, but the color a little bit pale while I want to serve it. I temper it standardly without refrigerator. o.. ya, I use a standard brand of chocolate here, Chocolatta, for a beginner and a little bit…"
The'a commented on Clay Gordon's group Kitchen Confectionery"hello joe, I'm Aulia. I'm still new here. I would like to ask you how to make our chocolate shines, while we want to serve it? thank you^_^"
The'a left a comment for xinhong liu"xinhong, you're welcome, glad to be your friend too. And happy new year also. how about this in this year, do you prepare a new chocolate filling too? I adore the white one on your profile picture, I'm still new here, also a beginner, if…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- I'm running a small chocolate cookies, cakes, and brownies business now. I'd love to share also learn all the thing deeply about chocolate. Wish all the help comes from you all, thank's for becoming my lovely chocolate angle^_^.
- My favorite chocolate is:
- all the thing related to chocolate, wish we do not toward diabetes soon, ^_^
Comment Wall (6 comments)
- At 9:58am on January 5, 2010, xinhong liu said…
- Hi The'a,
Thanks for being so nice and kind to me.
I started making chocolates in September time 2009 while I was on a online chocolate-making course. But I got hooked afterwards. Now I almost try a new receipt each day after a day's intensive coding.
Last night I tried a curry flavour and I got the receipt from a book. However the result was not great because it tasted too sweet with white chocolates used as main ingredients of ganache. Those white shell and pink centre ones as you mentioned are raspberry chocolates and they tasted wonderful. I made the raspberry ganache with fresh frozen raspberries from supermarket. Thanks for your nice comments.
I have changed my profile photo so don't be scared when you see it. It was my latest work and they were made on 2nd Jan, few day's ago. It was my first time experience with transfer sheets. My English is not so good so please take my apology in advance.
- At 4:31am on January 4, 2010, Andy Moorhouse said…
- Hi The'a - Thanks for your kind words.. however I can't take any credit for the chocolate creations. My wife makes the chocolates and I do the marketing and web development.
Have a great 2010
- At 7:13am on January 1, 2010, xinhong liu said…
- Hi,
Thanks to have me as a friend! Happy new year to you.
- At 1:41pm on December 31, 2009,
Annick Vliegen said… - Happy new 2010 and that all your dreams may come true
Annick
- At 8:21am on December 21, 2009,
Clay Gordon said… - The'a -- if you have specific questions about how to do something I would recommend that you create a discussion forum for it. There are many very good bakers who are members of TheChocolateLife who will be happy to answer your question. That's one of the reasons I started TheChocolateLife, so that other people could help me out answering questions. Go to the Forums page, click on "Add" and then select the category, "Tricks, Tips, and Techniques."
:: Clay
- At 10:03am on December 20, 2009, Clay Gordon said…
- The'a -
Welcome to TheChocolateLife - I am happy that you could join us and I hope that we can learn as much about chocolate in Indonesia as you learn about chocolate.
:: Clay
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