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ralph carnesecchi
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  • Vero Beach, FL
  • United States
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Clay Gordon commented on ralph carnesecchi's blog post moulded chocolate wont release after 15-20 min in refrig
"Ralph - In future, technical questions like these should be asked in the discussion forums (Tech Help) - not as a blog post."
Jun 14, 2012
ralph carnesecchi commented on ralph carnesecchi's blog post moulded chocolate wont release after 15-20 min in refrig
"Problem solved... Had to tinker with Rev 2 tempering machine...instructions were dismal.  Spoke to Mfg rep and he advised not to add seed until temp drops from 120 for dark to 110 and to make sure there is still seed left when it reaches 95…"
Jun 3, 2012
Cathy Yuryevich replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"I live in Kalgoorlie in central Australia, the temp here gets as high as 50 c outside in summer. I use wine fridges to store my chocolate that maintain the temperature between 12 -18c.  I have had no issues at this stage and…"
Jun 2, 2012
antonino allegra commented on ralph carnesecchi's blog post moulded chocolate wont release after 15-20 min in refrig
"Hi Ralph,  it could be a million thing! let start first with tempering, if is not 100% it will never work. Same  if there is too much humidity or not cooling the chocolate properly. Then it could be shelling: too thin, if too thin will not…"
Jun 1, 2012
ralph carnesecchi replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"Thank you for your insight....will probably go with bottom of linen closet ... since we have ceramic tile floors.   Ralph"
May 30, 2012
Nicholas Whebell replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"I would actually doubt the humidity inside your fridge has any great impact on it because generally speaking due to the cold the humidity is actually lower. What actually occurs when you put your chocolate in the fridge is it simply gets cold! Then…"
May 30, 2012
ralph carnesecchi posted a blog post

moulded chocolate wont release after 15-20 min in refrig

Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded chocolate…See More
May 28, 2012
rene replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"when you open the door then warm air and warm things you put in produce the moisture...and if you don't see any ventilation holes in fridge...voila...there you are :)"
May 26, 2012
ralph carnesecchi replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"Thanks for your reply.   got my wine frig up to 58 degrees.  Still tinkering with it.  I thought a refrig drys things out...if so, where does humidity come into play.  Thanks again"
May 25, 2012
Clay Gordon replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted
"Ralph: One of the least-expensive ways to get decent capacity temperature-controlled storage is to use a standard chest freezer with a thermostat over-ride such as the one manufactured by Johnson Controls (they're used a lot by home brewers).…"
May 25, 2012
ralph carnesecchi added a discussion to the group Classifieds - For Sale or Wanted
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Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job.

I have a home chocolate studio, but find keeping storage temp at 65 is a challenge in Central Florida.  I am going to toy with my wine refrig and see if I can up the temp.   Any suggestions would be appreciated.See More
May 24, 2012
ralph carnesecchi replied to Lisa - Girasole Chocolate's discussion Where can I purchase wholesale chocolate in Florida?
"TRY CHOCOSPHERE.COM THEY SEEM TO HAVE THE TOP BRANDS... VALRHONA  GRAND COUVA...if still produced. Ralph"
May 24, 2012
ralph carnesecchi was featured
May 21, 2012
ralph carnesecchi joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
May 17, 2012
ralph carnesecchi liked Clay Gordon's video
May 17, 2012
ralph carnesecchi updated their profile
May 17, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
making my first dark chocolate caramel square that far surpassed the Kilwins brand.
My favorite chocolate is:
Valrhona GranCouva 68%

Ralph carnesecchi's Blog

moulded chocolate wont release after 15-20 min in refrig

Posted on May 28, 2012 at 9:18pm 3 Comments

Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.

What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded…

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