Dealing with mold release marks
Posted in: Tech Help, Tips, Tricks, Techniques
What kind of molds do you have? Thin/flexible, or rigid?Alan
Forum Activity for @Alan McClure
Posted in: Tech Help, Tips, Tricks, Techniques
What kind of molds do you have? Thin/flexible, or rigid?Alan
Dealing with mold release marks
Posted in: Tech Help, Tips, Tricks, Techniques
I'm finding that all of my 1 oz bars are getting mold release marks once they are set up. I'm positive they are the artifact of slow/uneven cooling (as per some good tips/advice from a member here), but it seems that no cooling method I try gets rid of the marks.
What is the preferred method of cooling solid bars in the absence of a cooling tunnel/cabinet?
Thanks in advance
Mike
updated by @Mike3: 04/11/25 09:27:36
Guittard/callebaut/Valrhona ?
Posted in: Opinion
These are the chocolates (only Valrhona here) I use for pastry and ganache:1/Blend of Grands Crus:D a r k C h o c o l a t eAbinao 85%Guanaja 70%Andoa Noire 70%Ashanti 67%Carabe 66%Extra Bitter 61%Caraque 56%M i l k C h o c o l a t eGuanaja Lacte 41%Jivara Lacte 40%Bitter Lacte 39%Orizaba Lacte 39%Andoa Lacte 39%2/Pure Origin Grands Crus:Araguani 72% "Pure Venezuela"Nyangbo 68% "Pur Ghana"Alpaco 66% "Pure Ecuador"Manjari 64% "Pure Madagascar"Tanori 64% "Pure Dominican RepublicMaca 62% "Pure Brasil"3/Estate Grown Chocolate:Palmira 68%Gran Couva 68%Some couverture matches better than other for ganache with fruits, it depends there characteristics.100% greetingsGeert
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Hi Geert,I just want to add another question. Do I use these for ganache?Or what are the names you can give are most suitble for ganache? Do you use different chocolates for cream ganache or other flavour ganache like fruits?Thanks in advance.Xinhong
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Hi Geert,You can not be more helpful! This is what I asked for. I cannot thank you enough for this.I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips.Good night.
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Satilia Noire:Specifically designed for coating62% min cocoa37% sugar38% fatAttacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.Equatoriale NoireSpecifically designed for coating55% min cocoa43,5% sugar37% fatEquatoriale Noire 55% is renowned for its balanced taste and its ease of use.Equatoriale LacteSpecifically designed for coating35% min cocoa44% sugar20% milk37% fatEquatoriale Lacte 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.Satilia LacteSpecifically designed for coating32% min cocoa43% sugar23% milk35% fatChocolate dominant, slightly sweet and a little biscuit.These are Valrhonas four chocolates used for enrobing, I work now with the Satilia and they are fine!GreetingsGeert
Guittard/callebaut/Valrhona ?
Posted in: Opinion
What is the viscosity of the chocolate that you are using. You may need to switch to a chocolate with a lower viscosity. The more viscous the thicker the shell. I use a Valrohna with 4 drops on a 5 drop tear system and helps keep the shell thin.
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Hi Geert,I'm using callebaut at the moment but I want to switch to Valrhona soon.I have a problem with callebaut with enrobing. The shell is too thick and when it's too thick it tastes very hard. I want the coating as thin as possible so the the flavour of shell chocolates wont affect the ganache flavour.Do you have any ideas about h it?Do you think if i use Valrhona this problem would be solved?I have bought few boxes chocolates from 'La Maison du Chocolat' and the chocolate shell is very thin and soft. The chocolates tastes great. I have heard La Maison use Valrhona. Is that the trick?Thanks in advance.Xinhong
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Thanks so much on this.I will get inverted sugar. I read about some airticles about making inverted sugar.I want to give a go.Best regards,Xinhong
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Hello Xinhong Liu,Sorbitol can be used, but its like maltitol!D-sorbitol also D-glucitol (E420)Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It often is used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.Sorbitol Side EffectsSorbitol is a sweetener, used instead of sugar. It is important you know about sorbitol side effects before you make extensive use of it.As you can see, you have to be careful with the use of Sorbitol.Geert
Guittard/callebaut/Valrhona ?
Posted in: Opinion
I am quite partial to the Callebaut line, in particular 60-40-38-NV for enrobing, though I usually mix it with something slightly sweeter such as their 811NV.On your ganache: are you giving it a chance to crystallize at room temperature before cooling it? I find that my ganache needs a good 8 hours at room temperature to get the correct texture.-Jon
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Thanks very much your insights on this. This would be very helpful for me.By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar?My supplier only has Sorbitol.Thanks
Guittard/callebaut/Valrhona ?
Posted in: Opinion
CHOCOLATE GANACHE WITH RASPBERRY PULP The principle is the same as for a classic ganache. The recipe proposed is made with raspberry pulp plus 10% sugar.*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberrypulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g GUANAJA (=70 % cacao), 90g inverted sugar, 165g butter. For ganaches made with milk chocolate 1000g(JIVARA LACTEE (=40% cacao), partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate 1400g , melt all the chocolate at 35C.Lots of succes,Geert www.patisserievercruysse.be
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Thanks very much for this. I like your chocolates very much.I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else?What is the best chocolates to go with fruits? White or milk or dark?I only want to make realy fruits puree not artificial flavour. Often the fruit flavour gets overshadowed by the flavour of chocolate. What shall I do to make fuit flabour to stand out? If I put too much fruit puree the ganache get very wet and soft and can not handle.Is this the only solution by adding cocoa butter to make the ganache firm?Please help.RegardsXinhong
Guittard/callebaut/Valrhona ?
Posted in: Opinion
Hello Amber,As chocolatier, and only working with Valrhona I would be glad to give you some of the basics for ganaches to cut with guitar and enrobing.500 g cream 35%8 /10% invert sugar10/15% butter of the best qualitydark chocolate: 640 g Araguani 72% cacaomilk chocolate: 1000 g Jivara 40% cacaowhite chocolate: 1220 g Ivoire 35%This recepie is for one square 34x34 cm, 1 cm hightLots of succes...)Geert Vercruysse
Guittard/callebaut/Valrhona ?
Posted in: Opinion
From your list for a beautiful chocolate that is consistant in its performance I pick Valrhona, hands down. Where do you buy your chocolate? You should be able to ask them for some recomendations, too and to give you some of the specs. A lot of chocolate has it right on the packaging what uses it is most suitable for.It is not on your list but El Rey's Icoa is my favorite white chocolate by a long shot, though I have never enrobed with it.
Guittard/callebaut/Valrhona ?
Posted in: Opinion
I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing.I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm asking for your expertise.Guittard's best dark/milk/white for enrobing?Callebaut's best dark/milk/white for enrobing?Valrhona's best dark/milk/white for enrobing?And..which brand do you prefer the most?
updated by @Amber B.: 04/10/15 07:48:36
What's the best Valentine's Day Gift?
Posted in: Opinion
What kinds of gifts are you giving for Valentine's Day?
updated by @Tamy Daltun: 05/21/15 08:01:48
Organic Cocoa Beans
Posted in: Opinion
I sincerely doubt that methyl bromide can be used on organically-certified cocoa beans. If so, the integrity of the organic system is called into question. A food microbiologist colleague told me recently that CO2 is used in fumigation; it takes longer, however. Producing semi-finished product in the country of origin is a fairly low-cost way of getting rid of pests, as beans are roasted around 280 degrees F. Problem with semi-finished product is the import duties. The EU slaps a 9.7 % import duty on semi-finished product.
Organic Cocoa Beans
Posted in: Opinion
Methyl Bromide is the agent used to fumigate cocoa beans and wooden pallets. A process that has been used for many years to prevent the importation" of insects and other pests. There are other ways to obtain pest free certificates but at additional costs.Excerpt from workers safety manualHealth effects of methyl bromideMethyl bromide is highly toxic to humans and animals. It may be inhaled or absorbed through the skin. Acute exposure can cause severe chemical burns of the skin, eyes and airways, delayed chemical pneumonia which produces water in the lungs, severe kidney damage and has devastating effects on the central nervous system. The effects may be fatal.If a person inhales smaller amounts of methyl bromide it may produce effects that give the appearance of alcohol intoxication such as mental confusion, double vision, tremors, lack of co-ordination and slurred speech. Repeated mild exposures accumulate and cause skin rashes.The most likely mode of exposure is by inhalation of the gas. The gas cannot be smelt until at dangerous concentrations so exposure above acceptable levels may occur unknowingly. Methyl bromide may also cause burns to the skin or eyes and may be absorbed through the skin. Soil applications are particularly likely to cause burns to the feet and legs.The effect of methyl bromide poisoning is permanent and irreversible. If any symptoms occur within 24 hours of exposure then medical attention is required.
Organic Cocoa Beans
Posted in: Opinion
Recently I talked to a chocolate producer and was told that organically grown cocoa beans are being fumigated prior to entering the United States, using the same kind of gas as the one for fumigating homes.
How in the world can you still call these beans "organic" after being treated with poisonous gas?
I appreciate youropinion in this matter.
Helmut Placek
updated by @helmut placek: 05/03/15 12:07:12
Chocolate Chip Cookie Recipe
Posted in: Recipes
Try this link to the recipe for perfect chocolate chip cookies from America's Test Kitchen (on PBS). They go to great lengths to ensure a chewy cookie: http://www.recipezaar.com/perfect-chocolate-chip-cookies-americas-test-kitchen-387119
Chocolate Chip Cookie Recipe
Posted in: Recipes
My daughter swears by the Jacques Torres recipe (as published in the NY Times). I think those are pretty moist and chewy both, but I have not tried them. http://www.nytimes.com/2008/07/09/dining/091crex.html
Chocolate Chip Cookie Recipe
Posted in: Recipes
I have been looking for a chocolate chip cookie recipe whereby the cookies stay moist and chewy. Any suggestions?
updated by @Kate Blake: 05/04/15 00:47:02
Simple Chocolate Love
Posted in: Allow Me to Introduce Myself
Hi Dee,it's actually not about quantity of cacao in your chocolate, it's about quality of your chocolate. Milk powder increases the caramel taste in chocolate, for instance. Besides, there are quite strong cacaos so you almost have to "delute" them by milk in order to let the taste develope fully and not to be owerpoeering. Neither percentage nore colour can actually tell you how good or bad or enjoyable your chocolate will be. And this discovering is a fascinating journey! There is not only sweetness or bitterness in a chocolate - in a good chocalte you can wxplore plenty of tastes and their synergy. This is the great thing about chocolate for me. It's kind of mini medidation - when you are absolutely open to your senses.
Simple Chocolate Love
Posted in: Allow Me to Introduce Myself
Thanks guys! This is very helpful!So, is it like the only chocolate that really counts is dark chocolate? Or is that just the preference of some people?Because I can get on board with white chocolate not counting as chocolate (since it has nothing to do with the cacao - at least that's what Food Network told me), but milk chocolate still has some chocolate in it.And, if I can ask any questions... Do you think it could be possible to find a lost chocolate? I used to get "French Chocolate Mousse" (I haven't the slightest clue if it actually had anything to do with France at all, but that's what they called it) from a coffee shop by my college, and haven't found any chocolate I liked even remotely as much as it since it closed. I've been on a hunt, and thought this might be the best place to ask about it.
Simple Chocolate Love
Posted in: Allow Me to Introduce Myself
Hi, I'm new to all of this as well. I recently started to learn all I could about chocolate after my sister-in-law signed me up to teach a wine and chocolate class as the chocolate expert! Time for a crash course. I have found it all fascinating and the book, "Discover Chocolate" has been immensely helpful. I'm dying to learn more, though.
Simple Chocolate Love
Posted in: Allow Me to Introduce Myself
Dee,Welcome to TCL! We all started somewhere. My journey into exploring the world of fine dark chocolate only began in 2007. At that time I was exactly where you are now. We all have to start somewhere. I've learned a lot over the last few years, and tasted lots of great chocolate (and some not so great), so I may be a few steps ahead of you, but not much. I've learned a ton from this site, and met some knowledgeable people who are further down the road than I am. We all share the same joy over eating a great chocolate bar. So just dive in and ask about anything you want to know more about.BTW, I don't make chocolate either. I'm just a taster and reviewer, so I don't understand any of the technical stuff either.Also, I just started a Chocolate Review website that you might want to check out.Enjoy your journey!
Simple Chocolate Love
Posted in: Allow Me to Introduce Myself
Hello, I'm new to The Chocolate Life. On first glance, I see many of you make and sell chocolate, or are very well-educated about it.
But, I'm just beginning, and I don't know what most of these discussions are about.
Is there anyone else out there who is like me? Maybe there should be a group for beginners. I am willing to learn more, but I don't know where to start.
updated by @Dee: 04/16/15 04:10:24
Amedei Distribution
Posted in: News & New Products Press
Geert, Looks great! We finally got stock in our online shop a few months back and will add more ... once the weather cools off a bit here. We love the #9!Walter PlanteCo-founder www.newleafchocolates.com The New Way to Get Chocolate
Amedei Distribution
Posted in: News & New Products Press
Hello Walter,About selling Amedei, its great to have these chocolate bars in my shop since thise is the chocolat of the month! The people love it, also the fruit line is amazing good.Greetings from Belgium
Amedei Distribution
Posted in: News & New Products Press
Hi Matt,Thanks. I will send you a direct message.Walter PlanteCo-founder www.newleafchocolates.com The New Way to Get Chocolate
Amedei Distribution
Posted in: News & New Products Press
Hey Walter,Sorry I came across this post so late, but we import Amedei direct. Are you looking to purchase retail or wholesale?Thanks,Matt Caputo
Amedei Distribution
Posted in: News & New Products Press
Hi there-I was just on the phone with Jerry from chocosphere about some other biz, but asked him about Amedei. He does a direct order and has a reorder in and will have a fuller stock soon. I believe he can also sell them wholesale if you are a liscensed reseller.
Amedei Distribution
Posted in: News & New Products Press
Amedei no longer has distribution through its former US distributor. Until they figure out a new distribution model, you will likely see their products less and less.I have heard that some stores are importing directly, and Chocosphere might do that as well. I'd email Jerry and ask.
Amedei Distribution
Posted in: News & New Products Press
Thanks Sarah. I had looked at Chocosphere and saw that many of the Amedei products were out of stock and thats what got me thinking that it was a nation-wide issue, not just east coast. But again, it might be just seasonal. Just trying to understand if Amedei is going in a new direction or if it's temporary.
Amedei Distribution
Posted in: News & New Products Press
Don't have any answers. Have you tried chocosphere? I know they sell it but I don't know their current supply situation. Jerry probably has some info though and you could email him via the site. www.chocosphere.com
Amedei Distribution
Posted in: News & New Products Press
Amedei seems to have limited their US distribution in the last few months. To my knowledge, they no longer have an east-coast distributor and on-line supplies of products seem to be drying up. I don't know if the latter this is just the usual post-holiday low inventory or something bigger is going on. Any insight?
updated by @Walter Plante: 03/11/26 06:20:34