The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tim Williams
  • Male
  • Saint Louis, MO
  • United States
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Tim Williams's Friends

  • Michelle
  • Amaleah Brigitte Black-Smiley
  • DENNIS DUFFY
  • Sirius Chocolate
 

Tim Williams's Page

Latest Activity

Steven Shipler replied to Tim Williams's discussion Source for organic sugar with a neutral aroma? in the group The Science of Chocolate
"I am really curious if anyone else has any input on an organic bone char free sugar that has a more neutral sort of refined cane sugar taste?"
Mar 21
Tim Williams replied to Tim Williams's discussion Source for organic sugar with a neutral aroma? in the group The Science of Chocolate
"Adam, many thanks. I'll investigate sources for the organic beet sugar, Regards, Tim "
Jan 14
Tim Williams replied to Wayback When's discussion Cacao Cucina-Cocoa Bean Roaster for sale in the group Classifieds - For Sale or Wanted
"I am interested, Tim Williams dot tim1 at gmail dot com"
Jan 13
Tim Williams replied to beth campbell's discussion melanger necessary?
"Beth and Clay, I have used my Premier Wonder grinder to make some decent chocolate and have successfully had the machine run for 48-72+ hours (depending on batch size, I run until I am happy with texture/particle size, then release pressure on…"
Jan 3
Adam G. replied to Tim Williams's discussion Source for organic sugar with a neutral aroma? in the group The Science of Chocolate
"As you discovered it is difficult to find a clean organic sugar. The refining process that completely removes all traces of molasses requires the use of chemicals so the final product can no longer be considered organic, even if the manufacturer…"
Jan 3
Daniel Haran liked Tim Williams's discussion Source for organic sugar with a neutral aroma?
Jan 2
Tim Williams added a discussion to the group The Science of Chocolate
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Source for organic sugar with a neutral aroma?

Can anyone recommend an organic sugar that has a neutral aroma? I have tried several organic sugars available in the US and they have all had a fairly strong molasses, anise type aroma. I want the beans in my chocolate to provide the flavor and aroma, not the sugar.Regards,TimSee More
Jan 2
Tim Williams replied to chocochoco's discussion Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage
"Hi Clay, This thread has been quiet for a while. Do you have contact with Thermalrite, Desmon's current US distributor? Also, what is your latest thinking of Desmon vs Irinox vs other options for crystallization cabinets? Regards, Tim"
Dec 23, 2013
Tim Williams replied to Colin Gasko's discussion For Sale- Selmi Color Tempering Machine in the group Classifieds - For Sale or Wanted
"Colin, is this unit still available? Tim"
Dec 23, 2013
Sirius Chocolate and Tim Williams are now friends
Nov 29, 2013
Julie Fisher replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"Since Tim had this in 2 different beans... it is unlikely to be fermentation.  If they were both roasted at the same place, then I still think that they were simply roasted more than he was used to."
Oct 9, 2013
Sunita de Tourreil replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"I am not a bean to bar maker, but my understanding is that smokiness/hamminess/liquid smoke flavors can be due to either the drying technique, or it is a defect in the fermentation resulting in this hamminess/smokiness in the resulting chocolate.…"
Oct 9, 2013
Jeff Stern replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"Could be a taint that was in your beans...do you know how they were dried or stored? It's not unheard of to dry beans over a fire, or if they were at any point around smoke they will pick up some of the flavor."
Oct 7, 2013
Julie Fisher replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"It could be that the beans were roasted a little more than you are used to?"
Oct 7, 2013
Corey Meyer replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"Wrong??? That's sounds fantastic. When I start bean to bar I need you to teach that to me."
Oct 6, 2013
Tim Williams added a discussion to the group The Science of Chocolate
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Smoky Taint

All,My last two batches have a "bacony smokiness" flavor taint, almost like liquid smoke, that is evident after coming out of the melangeur. I refined for twenty four hours and "conched" in the melangeur for a further 24 hours Criollo beans from Belize and also in a batch of Dominican trinitario. Temperature 130F to 140F. 70%, with 8% cacao butter. Where am I going wrong?TimSee More
Oct 6, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Single origin dark chocolate from Askinosie
My favorite chocolate is:
Patric Signature

Comment Wall (2 comments)

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At 1:27pm on September 6, 2013, DENNIS DUFFY said…

actually i just went to the post office and took it off the truck, a chocolate life member offered to buy it but they were running some fraudulent scam as after i dropped it off at the post office i got another email from my bank saying the sender reneged on the money
so yes it is for sale   110v with spare patrts

1100 dolalrs
you pay shipping
no returns
no regrets
no warranty
sold as is
questions email me

cash only or some totally verifiable way of sending money, not paypal either i want cash somehow, especially after thsi last episode today

At 3:18am on September 6, 2013, DENNIS DUFFY said…

could you tell me what you are intetested in? I have several larger difficult to ship items mostly forsmall artisan shops, very little for home use, also i am in colorado so shipping becomes a big issue unless you can pick up items, i have left my email in thread along with home # for serious buyers only.

Also i am working out of Mexcio exporting/importing Criollo cacao beans and nibs, if interested.

thanks

 
 
 

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