The Chocolate Life

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Tim Snyder
  • Male
  • Dourados, Mato Gross do Sul
  • Brazil
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Latest Activity

Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"I don't know why it's not sticking for you now... so many variables. I haven't really tried any changes at all since I hit on my solution, so I can't suggest what else to try. I can break it whenever I need to and have good…"
Jul 13, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"It's a deck oven. I warm it to 150'C/300'F and turn it off, then leave the trays for about twenty minutes or so. Sometimes the corners get a bit bubbly, but they settle down once they come out. "
Jul 12, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"Well, it doesn't really spread at all on aluminum foil so I pour it onto the lined sheet pans and just let it sit in a 150'C oven and it self spreads and levels. That's my bottle neck now--the oven only holds the four pans. I think…"
Jul 8, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"I'm glad you like the look of it. I think that picture is a little under 1/4" (it's about 5mm), but the added chocolate I'm doing now probably puts it at 7mm, so a bit over 1/4", though the thickness of the toffee is the…"
Jul 8, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"I do about 5.5kg of finished toffee, which is maybe a nine pound batch of actual toffee, I think... I'm home today so I don't have my recipe handy. I'm working on aluminum foil at the moment, but next week I should finally get my…"
Jul 8, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"Yes, that's Celsius. A bit warm, but I like a longer crystallization time, since once it leaves my kitchen, I have little control of how it's abused. I do coat both sides (humidity is a constant battle, and it really extends the shelf…"
Jul 8, 2012
Tim Snyder replied to Andy Ciordia's discussion Troubleshooting the Chocolate on Butter Toffee
"Hi all! I've been reading this forum on and off for some time now, and I finally made an account so I can add my two cents. I'll add a disclaimer, though: I've only been doing chocolate professionally for a year now, and this advice…"
Jul 8, 2012
Tim Snyder is now a member of The Chocolate Life
Jul 7, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
I'll never forget chocolate and confections class at culinary school. While chocolate was something I had previously ignored, the science and beauty of a perfect confection sparked something in me. After some time in the general pastry field, I find that chocolate has captured my interest like nothing else, and am working my way into the chocolatier field.
My favorite chocolate is:
Amano

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