"hi dirke,
thanks for your reply:) actually, molds were at room temperature, without chocolate rests and polished, also chocolate was at the right temperature.
anyway, I changed a detail in tempering today and the bars turned out much better: I…"
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sibylle replied to sibylle's discussion cords on chocolate bars:( in the group Kitchen Confectionery
Dirke replied to sibylle's discussion cords on chocolate bars:( in the group Kitchen Confectionery"Usually when I have seen the streaks it's was due to not reaching the right temper in the chocolate, maybe knock it down a by a degree or two. Was your mold cold? Did you polish them prior to filling? there may have been little bits of old…"
sibylle added a discussion to the group Kitchen Confectionery
cords on chocolate bars:(
dear joe, I'm really frustrated today. I've been tempering chocolate many times, I've made chocolate bars and truffles. but today, for the first time all of the chocolate bars ended up with weird cords on top - the part inside of the mold, means the top of the bar when turned around, turned out nice and with a brilliant shine to it. but the upper part/ the bottom of the chocolate bar had all these whitish lines on it... since we were using coberture without any cocoa butter added, we added…See More
sibylle replied to Clay Gordon's discussion Shattering Preconceptions: How Chocolate Really Gets Its Flavor in the group The Science of Chocolate"I´ve read your conversation with great interest, and, well, since I just today felt my preconceptions on cacao processing quite "shattered" I would like to hear your opinion on the following...
Investigating on machinery to process…"
María Soledad Troya left a comment for sibylle"No importa Siby, lo bueno es que esta página le da uno recursos para conocer mejor el cacao y sus alrededores
un abrazo para ti también
Sole"
sibylle left a comment for María Soledad Troya"que linda... bueno, "super activa" en el sentido que escribí 1 post y me hice miembro de un montón de grupos sin después entrar de nuevo...;)
bueno, pero de todos modos me parece una pagina muy interesante, con mucho…"
María Soledad Troya left a comment for sibylle"El cacoa boliviano que mencionas parece ue es una locura, sería chéver probarlo. Cómo es?
sole"
María Soledad Troya left a comment for sibylle"Siby:
qué bueno, veo que estas super activa en chocolate lyfe
el otro día quise hacer el link de aistas en chocolate lyfe, No sé si funcionó
un abrazo desde la tierra del arriba
Sole"
sibylle joined Clay Gordon's groupKitchen Confectionery
Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
sibylle joined Clay Gordon's group
Tastings, Travel, & Adventure
This group is for people interested in organizing tasting events and travel programs and adventures. Group members can cross-post events in the Events calendar and manage RSVP lists.
sibylle joined Clay Gordon's group
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.
sibylle joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
sibylle joined Clay Gordon's group
Tena Diaries
Tena Diaries is a vehicle to focus international awareness and attention on development in the region.
sibylle replied to Ernesto B. Pantua Jr.'s discussion Source of Small Scale Cacao Processing Equipments"hi langdon,
since this is an old thread I hope you'll know about my little comment here;)
I stumbled upon this conversation while looking for just the type of chocolate producing machinery you describe -
small scale, starting from the bean,…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- 80% bolivia wild cacao
- My favorite chocolate is:
- dark hazelnut
Comment Wall (3 comments)
- At 8:02pm on April 27, 2010, María Soledad Troya said…
- No importa Siby, lo bueno es que esta página le da uno recursos para conocer mejor el cacao y sus alrededores
un abrazo para ti también
Sole
- At 9:29pm on April 20, 2010, María Soledad Troya said…
- El cacoa boliviano que mencionas parece ue es una locura, sería chéver probarlo. Cómo es?
sole
- At 9:24pm on April 20, 2010, María Soledad Troya said…
- Siby:
qué bueno, veo que estas super activa en chocolate lyfe
el otro día quise hacer el link de aistas en chocolate lyfe, No sé si funcionó
un abrazo desde la tierra del arriba
Sole
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