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Tobias
  • Chandler, AZ
  • United States
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Why can't I keep my temper?

Started this discussion. Last reply by Tobias Mar 27. 6 Replies

Hello!  I use chocolate at work to make chocolate bark.  I believe it is from 72% belgian chocolate callets.  I use the double boiler method, get the temp of the chocolate up to 118F, remove from…Continue

Tags: technique, temperature, tempering, temper

 

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Tobias replied to Tobias's discussion Why can't I keep my temper?
"Probably not.  I'm a novice at this.  It was a guess on my part. "
Mar 27
Adrian Vermette replied to Tobias's discussion Why can't I keep my temper?
"I don't quite understand about the cocoa butter. Does it help to add some when using inclusions?  "
Mar 27
Tobias replied to Tobias's discussion Why can't I keep my temper?
"well all the chocolate and inclusions start out at room temp.  it only goes into the refrigerated display case after the bark in its entirety has set, because .  we do open the doors of the refrigerated case to get truffles out for…"
Mar 23
Sebastian replied to Tobias's discussion Why can't I keep my temper?
"ok, so we can probably rule out 1&2 (assuming you've got accurate calibrations and 'room temperature' is < 85F).   3 - wet - yes, similar to sweating.  often times when you bring something (even chocolate) out of a…"
Mar 23
Tobias replied to Tobias's discussion Why can't I keep my temper?
"1. Positive about the accurate thermometer.  I calibrate it often, as I use it to teach co-workers how to calibrate a thermometer. 2. The inclusions (I like this word) are always room temperature.  I put in inclusions that sometimes are…"
Mar 23
Sebastian replied to Tobias's discussion Why can't I keep my temper?
"1) are you sure you have an accurate thermometer? 2) the temperature of your inclusions should be about the same temperature as your tempered chocolate when you add them 3) does your chocolate get 'wet' after you take it out from the…"
Mar 23
Tobias posted a discussion

Why can't I keep my temper?

Hello!  I use chocolate at work to make chocolate bark.  I believe it is from 72% belgian chocolate callets.  I use the double boiler method, get the temp of the chocolate up to 118F, remove from heat, seed, stir, once temp is at 90F, I add the other ingredients to the bowl of chocolate I want in the bark such as crushed nuts, pretzels, what have you.  Then I pour the chocolate on a parchment lined baking sheet, top with more crushed nuts or various room temperature dry toppings, and let it…See More
Mar 22
Tobias posted a photo

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The halloween chocolate bark I made for work in October 2013. It was birthday cake flavor with spiders!
Mar 22
Tobias left a comment for Tobias
"I work at grocery store, of sorts, and am in charge of coming with the flavors of, and making gourmet chocolate bark to sell to our customers, advertised as 'made right here!.'  I am completely self taught.  Just trying to learn…"
Mar 22
Tobias is now a member of The Chocolate Life
Mar 22

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
i ate some dark chocolate 5 seconds ago. Does this count?
My favorite chocolate is:
Merrich's dark chocolate chipotle almonds

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At 9:47pm on March 22, 2014, Tobias said…

I work at grocery store, of sorts, and am in charge of coming with the flavors of, and making gourmet chocolate bark to sell to our customers, advertised as 'made right here!.'  I am completely self taught.  Just trying to learn some new things from the experts and get some tips and ideas.  Currently, keeping my temper is thwarting my understanding.

 
 
 

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