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him
• Male
• hk
• Hong Kong

635 members

176 members

## him's Discussions

### tempering chocolate confusion

Started this discussion. Last reply by jeff goh Jun 18.

I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process 300g dark chocolate, 100g for "seed" step1:…Continue

### How to calculate how much chocolate enrobing for each bonbon?

Started this discussion. Last reply by him Apr 27.

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank Continue

### slab of ganache problems

Started this discussion. Last reply by Melanie Boudar Mar 27.

hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks! Continue

### Why my ganache was fail ???

Started this discussion. Last reply by him Feb 18.

I use chopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I…Continue

# him's Page

## Latest Activity

"You should drop the temperature down further to 28degree celcius and than heat it up back to 32 degree ."
Jun 18
him posted a discussion

### tempering chocolate confusion

I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process 300g dark chocolate, 100g for "seed" step1: melt chocolate the temperature reach about 46C-48C (recommend temperature of chocolate brand) step2: drop "seed"chocolate in melt chocolate to stirring bring down temperature to 31C-32C step3: test the result Why I wasn't success of result? what part have problem? Thank See More
May 26
"Thank you Gordon, I totally understand your method"
Apr 27
"There is not nearly enough information here to answer your question. FIRST: What are the dimensions of each piece? Something that is 25mm x 25mm by 5mm is going to take a different amount of chocolate than ones with different dimensions. Also, there…"
Apr 22
"Thank you "
Apr 21
Brad Churchill and him are now friends
Apr 20
"Well, i reckon there's many ways to do it, and there's lots of variables.  if your centers are solid enough for you to handle, why not weigh out 20 of them before and after they've been enrobed to get an average weight?  If…"
Apr 20
him shared a profile on Facebook

### Melanie Boudar

Apr 20
him posted a discussion

### How to calculate how much chocolate enrobing for each bonbon?

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank See More
Apr 19
"The layer of chocolate on the sheet doesn't matter what the filling is but white chocolate is usually about 2 parts chocolate to 1 part liquid. Add a concentrated flavor if necessary."
Mar 27
him replied to him's discussion slab of ganache problems
"Thank you Melanie Boudar I have another problem, I make fruit ganache ratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, I try raise white…"
Mar 26
"You need to put a thin layer of chocolate on the sheet first, then pour in the ganache. Makes it easy to handle and cut."
Mar 26
him posted a discussion

### slab of ganache problems

hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks! See More
Mar 23
him replied to him's discussion Why my ganache was fail ???
"Thank Mark, but ganache can be set up in refrigerator?"
Feb 18
"Hi. Try melting all the chocolate in a double boiler (bain-marie) on low, then take off the heat, let cool for a few minutes. Warm the cream up to just lukewarm, about 98f then add it all at once to the melted chocolate and stir in until uniform and…"
Feb 16
him posted a discussion

### Why my ganache was fail ???

I use chopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I try use to half melt chocolate to do, but this time I stir the mixture better than first time, but when I put butter into mixture to stir, split is happening. why? This recipe use chocolate 1:1 cream and also chocolate 2:1 cream How can make your success ganache, Thank See More
Feb 15

## Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
not much
My favorite chocolate is:
dark chocolate

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