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peter guppy
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peter guppy's Discussions

Mint crystals in chocolate

Started Nov 8, 2010 0 Replies

Hi I am trying to source/make mint crystals that i can use in chocolate slab/thins. Im guessing this is created by flavouring sugar with mint but would appreciate advice from more experianced…Continue

blending couverture

Started this discussion. Last reply by Susan Van Horn Sep 24, 2010. 6 Replies

Hi all   I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to technique and flavours.   Technique I work with a 15k table top…Continue

 

Welcome, pg!

Latest Activity

Andal Balu and peter guppy are now friends
Mar 2, 2011
peter guppy updated their profile
Feb 28, 2011
peter guppy posted a discussion

Mint crystals in chocolate

Hi I am trying to source/make mint crystals that i can use in chocolate slab/thins. Im guessing this is created by flavouring sugar with mint but would appreciate advice from more experianced members. As Im based in UK would be looking for UK supplier. All help much appreciated. Peter See More
Nov 8, 2010
Susan Van Horn replied to peter guppy's discussion blending couverture
"Sorry for the delay in answering. Your info is much appreciated. I'm making a batch this weekend so, we shall see!"
Sep 24, 2010
Mann Made Chocolate replied to peter guppy's discussion blending couverture
"Re: blending dark with milk - I'm not an expert, but I have done this successfully using "couverture" quality milk and dark. I don't know if this is right, but its worked for me: melt both first to the manufacturer's…"
Sep 12, 2010
Susan Van Horn replied to peter guppy's discussion blending couverture
"Along the same line as blending like couvertures, what about blending dark with milk?"
Sep 10, 2010
peter guppy replied to peter guppy's discussion blending couverture
"cheers for the comments much appreciated. had ago and seems to of worked fine, now going to try out the new blend on some punters."
Sep 10, 2010
Mark Heim replied to peter guppy's discussion blending couverture
"Easy would be to just mix the blend to taste, then temper the blend. The temperature to temper to will depend on the amount of milk fat. So a blend of dark and milk will temper between either, same dark/white, or milk/white. You have to deal with…"
Sep 9, 2010
Sebastian replied to peter guppy's discussion blending couverture
"Yup, you're on the right track. It's not rocket science, so don't over complicate it by seeding with both types of what you're blending. I'd personally choose the chocolate that has the least milk fat (most cocoa butter) in…"
Sep 9, 2010
peter guppy posted a discussion

blending couverture

Hi all   I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to technique and flavours.   Technique I work with a 15k table top tempering machine and was wondering if blending was as simple as putting the right present of each couverture in the machine to melt the bulk & then seeding with the correct percentage of each couverture?    Flavours I only intend to blend dark/dark, milk/milk & white/white. As a novice I…See More
Sep 6, 2010

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
need to think about this.
My favorite chocolate is:
yorkie (biscuit & raisan) need to support my home town creation.

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