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jeff goh's Discussions

Difficulty in dislodging Chocolate from Mould

Started this discussion. Last reply by jeff goh Jun 18. 2 Replies

I have a question about the problem i've just encountered in dislodging those chocolate praline from the polycarbonate mould. First of all, let me explain the problem .. I removed the praline mould…Continue

Tags: moulding

Adding Rum into chocolate truffles

Started this discussion. Last reply by jeff goh May 11. 2 Replies

Hi guys, great to know you all. I just like to know how  truffles were made with rum ? Do you add the rum into cream mixture of milk/dark chocolate for making ganache or during the tempering of the…Continue

 

jeff goh's Page

Latest Activity

jeff goh replied to him's discussion tempering chocolate confusion
"You should drop the temperature down further to 28degree celcius and than heat it up back to 32 degree ."
Jun 18
jeff goh replied to jeff goh's discussion Difficulty in dislodging Chocolate from Mould
"I believe the mistakes came from putting the casted shells overnight and  the next day only I started to do  the filling.  the fridge temperature at min , i could easily obtain about 10-12 degree celcius fr the thermometer read out. I…"
Jun 18
Stu Jordan replied to jeff goh's discussion Difficulty in dislodging Chocolate from Mould
"Or 5. Your chocolate was not tempered correctly And you need to tap the mold onto a surface, hitting it from above won't really work - what you describe in 3 could be part of the problem. How long are you leaving your chocolate to retract…"
Jun 18
jeff goh posted a discussion

Difficulty in dislodging Chocolate from Mould

I have a question about the problem i've just encountered in dislodging those chocolate praline from the polycarbonate mould. First of all, let me explain the problem .. I removed the praline mould from the refrigerators at the temp of about 10-13 degree celcius. The room temperature in my country was about 30 degree Celsius. I hit at the back of each single chocolate  in the beginning and nothing came out of it. A couple of knocks before one of it dislodge by itself. The overall process took…See More
Jun 11
jeff goh updated their profile
Jun 6
jeff goh replied to jeff goh's discussion Adding Rum into chocolate truffles
"I understood now. Thanks Jim. ;) "
May 11
Jim Dutton replied to jeff goh's discussion Adding Rum into chocolate truffles
"Recipes ordinarily call for adding any liquor (or other liquid flavoring) to the ganache mixture--after the emulsion of cream and chocolate has successfully been formed.  The liquid should definitely not be added to the chocolate as you…"
May 9
jeff goh posted a discussion

Adding Rum into chocolate truffles

Hi guys, great to know you all. I just like to know how  truffles were made with rum ? Do you add the rum into cream mixture of milk/dark chocolate for making ganache or during the tempering of the chocolate to make the chocolate shell? thanks guys.See More
May 8
jeff goh was featured
May 8
jeff goh is now a member of The Chocolate Life
May 6

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When you first saw your hardened tempered chocolate on the parchment paper waiting to be adored and at the same time you heard it snapped inside your mouth.
My favorite chocolate is:
Orange Gianduja truffle

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