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mariano garcia
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  • Honduras
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  • Erik Landis
  • James Hull
  • Fabrizio Galla
  • Mark Allan
  • Miguel Pujols
  • Dolores I. Alvarado R.

mariano garcia's Discussions

Someone known machines used to make plastic molds personal?

Started Sep 2 0 Replies

I want to make my molds to create custom productsContinue

tempering which is better Hilliard's Little Dippe or chocovision revolation delta?

Started this discussion. Last reply by Ben Rasmussen Sep 2. 5 Replies

need to buy a tempering machine and want to know what the best of these two brands.Continue

conche machine

Started this discussion. Last reply by mariano garcia Aug 25. 5 Replies

Hi all,anyone know if this machine is good for conching chocolate?…Continue

Recipes

Started Jul 20 0 Replies

wanted to know if anyone wants to share a recipe of chocolate, as percentage of cocoa butter is placed in the manufacture of chocolateContinue

 

mariano garcia's Page

Latest Activity

mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"good thank you to all the truth that is an interesting topic that many should be happening, should create a tempering he managed to cool the chocolate to the desired point! I'm thinking maybe I can turn on the air conditioning below the marble…"
23 hours ago
Mark Allan replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Yes, if you have a means, just run the A/C when you are molding chocolates. Failing that, look at some of the Fat Daddio polycarbonate molds available. You can put those in the freezer and wait until they are solid, They come out with a superb shine…"
23 hours ago
Jonathan Edelson replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"The chocovision cools the chocolate by blowing ambient air on the spinning bowl.  I don't think its automated tempering would work very well with warm ambient air. The machine might be useful as a tool for mixing the chocolate while you…"
yesterday
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Dear Mariano, I would look at putting in air-conditioning. It will increase your productivity, reduce your rejects. You have to build in these costs into your selling price.  For chocolate bars, you definitely want a good temper. Good…"
yesterday
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Anjali, again thank you very much for your comments. Then with what you tell me I can not use a tempering of chocovision? this if it is difficult. I want to do less sophisticated products such as chocolate bars. I am opening a local but very…"
yesterday
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Mariano, A Chocovision machine would help, but even the machine presumes a certain temperature in the room. I think using cold chocolate is a good idea. Also, keep your room as cool as you can. When I said what kind of chocolate products I meant…"
yesterday
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Thanks Jonathan, and Mark for their advice, I'm a little new in the manufacture of chocolate and I'll have to experiment. The tempering of chocovision could make this work? I read they were very good"
yesterday
Mark Allan replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Get a stone or marble tablet, put it in the freezer for a bit, remove it and dump some of the chocolate on it. Spread it around with a metal scraper, then add it back to the other chocolate. Repeat this until you are below the temper temp. After you…"
yesterday
Jonathan Edelson replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"You are not going to be able to temper without some amount of cooling. I have never had good luck with ambient temperatures above 75F (24C) and even that was pushing it. However your goal with tempering requires you to cool the chocolate to perhaps…"
yesterday
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Jonathan,  thanks for your comments, I answer your questions.the ambient temperature is 30C day and night 29c.The chocolate I keep it in the refrigerator at 18C. marble want temper, but I see by measuring its temperature is 28.3.tempering…"
yesterday
Jonathan Edelson replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"You are going to have to find some way to chill things if you want to properly temper and store the chocolate. You don't want to use air conditioning...but will you have refrigeration?  What is the local humidity? What is the…"
yesterday
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Angali thanks for your answer. in that sense you are right, but my problem is I want to make milk chocolate and white chocolate, and need to lose but my temperature and at 26C. not to do!"
yesterday
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Mariano, I live in Singapore, where the temperature is 30 C as well. I find that there is a difference in the quality of temper when the ambient temperature is high. Your chocolate will not be as shiny, and will not have the same snap. So, it…"
yesterday
mariano garcia added a discussion to the group Startup Central
Thumbnail

temper environments 30 C?

I have a problem, as I do to temper if nomal temperature 30 degrees all year in my country and where I'll temeprar marble chocolate is at 28C. I do not want to use air conditioning electricity is too high. thnksSee More
yesterday
James Hull and mariano garcia are now friends
Oct 14
mariano garcia replied to Marinko Biskic's discussion What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65
"Hola, preag and Marinko, wanted to ask if these machines are good and if the company is reliable? thank you"
Oct 12

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
poca
My favorite chocolate is:
oscuro

Comment Wall (2 comments)

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At 10:24am on July 29, 2014, Fabrizio Galla said…

Hello Mariano, can you contact me at this mail

info@fabriziogalla.com

Thanks

At 10:57am on June 18, 2014, Dolores I. Alvarado R. said…

Hola Mariano, pues el proyecto del video ya no se pudo seguir. Ahora estoy trabajando en montar una chocolatería de chocolates finos en la ciudad de Guatemala. Cuando vengas a Guatemala puedes avisarme para llegar a nuestra primera sala de ventas que será un pequeño kiosco. Saludos!

 
 
 

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