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darlene gorman
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  • Chaska, MN
  • United States
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Dark Chocolate..

Started this discussion. Last reply by Clay Gordon Aug 16, 2012. 5 Replies

I am working with the medium dark chocolate..and wanted to know if it is always is supose to be placed in the refrigerator after pouring..I need some suggestions.Thank youContinue

 

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Amanda Mertens and darlene gorman are now friends
Sep 20, 2013
darlene gorman commented on Andre Costa's photo
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Coconut Curry Ganache

"I am trying to use my Rev 1 to temper the colored cocoa butter...please advise me on what you use. Thank  you"
Apr 5, 2013
darlene gorman is now friends with Paul Mosca and Erin
Jan 30, 2013
Clay Gordon replied to darlene gorman's discussion Dark Chocolate..
"Darlene: First off, chocolate doesn't have any water in it, so you're not letting it dry, you're letting it cool down so that the proper crystals form in the cocoa butter. If you're working in a room that's 68F you…"
Aug 16, 2012
darlene replied to darlene gorman's discussion Dark Chocolate..
"So Clay,, Would you say I need the proper refrigerator..I am still having this problem. Thank You"
Aug 15, 2012
Daniela Vasquez replied to darlene gorman's discussion Dark Chocolate..
"After tempering? I´ve noticed it depends on the climate you have where you´re working, I like to leave it at room temp until the edges start to pre-crystallize, and then put it in the fridge. But if the day is slightly hot I put right in…"
Aug 7, 2012
darlene replied to darlene gorman's discussion Dark Chocolate..
"I am using Felchlin and pouring into molds but my last batch was  marbleing,I have a REV 1 to start out with but was letting my suckers air dry in room tempature almost 68 degrees , is that too warm?  WOW it sooo hard to start all…"
Aug 7, 2012
Clay Gordon replied to darlene gorman's discussion Dark Chocolate..
"Darlene: When you say you are working with ... what are you making? Most chocolate products can benefit from being but in a cool (not cold) place after pouring to ensure proper crystallization, however most refrigerators are set way too…"
Aug 7, 2012
darlene gorman replied to Brent Davis's discussion Wholesale Bean Suppliers in the US? in the group Startup Central
"I am intrested also in smaller quanities of coco from Belize/Honduras. Please send me some information. Thank you"
Aug 4, 2012
darlene gorman joined Clay Gordon's group
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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.See More
Aug 4, 2012
darlene gorman posted a discussion

Dark Chocolate..

I am working with the medium dark chocolate..and wanted to know if it is always is supose to be placed in the refrigerator after pouring..I need some suggestions.Thank youSee More
Aug 4, 2012
darlene gorman is now a member of The Chocolate Life
Jan 1, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
truffles
My favorite chocolate is:
dark, barry

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