Forum Activity for @Karlien

Electricity usage

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Karlien: 04/11/25 09:27:36

Flavor blendings

Posted in: Tasting Notes

I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Tainori each have distinctive flavor profiles. You have to taste them and decide what works best.

Flavor blendings

Posted in: Tasting Notes

I like all types of chocolate, but the centres do need to be matched to the shell/coating. Red fruits go well with dark chocolate, nut pralines go well with milk, citrus fruits with dark and so on. In your suggested example, a Valrhona dark chocolate, like Manjari, would go well with a raspberry ganache in my opinion - but then again, taste is pretty personal so you should always make what you like (or the customers if you're selling)

Flavor blendings

Posted in: Tasting Notes

I am new here and hope this question doesn't seem silly, impertinent, or over-stepping a boundary. I am looking to expand my chocolate usage into higher quality grades and wondered if anyone would share their favorite type/brand of chocolate and confection flavor. For example if I were to try a Valrona dark chocolate, what filling/ganache flavor would work best? I started my chocolate endeavors several years ago using coatings, have moved on to at least real chocolate, but was just introduced to good chocolate. In love at last!
updated by @Jennifer Nielson: 04/12/15 03:45:18

The Three Temperature 'non' amigos....

Posted in: Tech Help, Tips, Tricks, Techniques

I always use a strip of parchment to test for temper. Some use the tip of the knife.

The Three Temperature 'non' amigos....

Posted in: Tech Help, Tips, Tricks, Techniques

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperature, my digital probe reads another and my surface digital gun reads yet another..... I suppose I could just chuck the whole lot out but then what would I do. Intuit the temperature. Divine it or just go with the standard lip test. any Ideas would be welcome.... most welcome. t

updated by @Anthony Lange: 04/11/25 09:27:36

One More Way to Be Thankful for Chocolate

Posted in: News & New Product Press (Read-Only)

Any of you that have worked with chocolate know how amazing chocolate is on the skin. Not only do you smell fantastic when chocolate finds your skin, but the antioxidants of chocolate along with the cocoa butter leave your skin feeling fantastic. I wanted those amazing sensations of chocolate on my skin, but without the mess.

After much research, I developed chocolate body care products worthy of the discerning members of The Chocolate Life. You just can't fake the chocolate smell and sensations and I wanted tokeep it as natural as possible. It had to be real chocolate.

My chocolate body care products are made with and inspired by great chocolate. The Chocolate Sugar Body Scrub will not only leave you smelling like chocolate but exfoliated and refreshed as well. The Chocolate Foot Repair Cubes are great for those tough spots like the heels and elbows. Follow up with the Chocolate Mint Lotion. Not only is the smell fantastic, the lotion absorbs quickly and doesn't leave you feeling greasy. Finish off the experience with chocolate for your lips. Our Chocolate Lips leave your lips kissably soft and come in five varieties: Chocolate Love, Chocolate Mint Devine, Mocha Madness, Chocolate Orange Smooch, and Chocolate Vanilla Temptation.

I am happy to announce that indi chocolate is now taking orders at indichocolate.com . Please try us out and find one more way to be thankful for chocolate.

Happy Thanksgiving!

updated by @Erin: 12/13/24 12:16:07

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have ganache bonbons I'm planning to ship across country ... I think I'm going to bubble wrap the boxed bonbons, then ziplock and freeze before shipping. Anyone have any input? Shipping tomorrow .
updated by @Paul John Kearins: 01/28/15 04:58:30

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hey guys,We have been planning on doing this process for a while now. We just need a freezer that doesn't get opened much. Another chocolatier said that it would be detrimental to the finished product. I'm curious to see how big the boxes are that people have been using? Have you been vacuum sealing the whole box? What kind of vacuum sealer do you have? It would need to be fairly large? Do any of you layer the chocolates inside the boxes?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I follow the freezing direction from Peter Greweling's book (Chocolates & confections - formal, theory, and techniques for the artisan confectioner) which works really well: 1. Pack the chocolates in sturdy containers and fill as much as possible (the less air there is, the less chance of condensation), then vacuum pack the container if possible. 2. put in fridge for 24 hours, before putting them in the freezer (this prevents sudden contraction and possible cracking). Defrost 2 days before intended use: 1. its important to transfer from freezer to the fridge and leave the chocolates there for 24 hours where they can be slow-thawed and not crack from thermal shock. 2. From fridge, take chocolate into room temperature, leave for 24 hours to ensure that they reach room temperature before opening pack - this helps prevent condensation and hence sugar bloom.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I have a question about defrosting the frozen chocolate. I did a fairly large batch at the beginning of the week, froze them in air tight containers, but when I took them out, they were full of condensation. Should I have transferred them to the refrigerator fist, or not opened the containers for a while?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Again, thank you Lana for your invaluable advice. I think for the nut covered truffles, I will freeze the already rolled ganache pieces, then dip and cover with nuts when needed so as to keep the nuts intact as possible... as unlike your pecan pieces, they are not candied.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you again for these very useful little details that make all the difference! I have another question- how do truffles enrobed in tempered chocolate and rolled in nuts fare in this freezing process? For example chopped pistachio or almond flakes which have been slightly toasted. Would the freezing process not effect the crunch of the nuts and make them a little soft?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then vacuum seal it. This is the information I needed! Perfect!

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Lana & Ruth ~ When I have vacuum packed my finished rolled chocolates, the "vacuuming" has ended up cracking the shells. Now, I didn't have them in layers in a box, either. I am just wondering if putting them in boxes will help mitigate this problem. Do you stop the vacuum process when the bag is really tight around the box or ??? How can you tell when to stop so that I don't crack the shells? I would love to be able to vacuum seal my finished pieces. It would save a boatload of time and last minute orders would be so much easier to fill. Right now, I have opted to vacuum seal the rolled balls and that works fine.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Ruth and Lana, thank you both for being so helpful! I'll let you know how I go!

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pieces with transfer sheets (not still attached) and molded pieces with no problems. One thing to consider, some flavors intensify when frozen, such as chili peppers. I do one piece that has habanero and I don't freeze that one as it is unpredictable.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lana, thank you for your information, which is exactly what I was looking for. Could you clarify a few things for me. Like Gap, I have problems with the Australian heat and I am just a beginner, embarking on starting my small chocolate business - so proper freezing practice would be most helpful.

"I make several frames a week of the same flavour and then package them in bulk boxes. Each bulk box has 5 layers and holds a total of 244 chocolates"

- Did you freeze your 'frames' (I assume that these are slabs of ganache poured into frames?) without cutting into pieces, or are they cut into 244 pieces?

- If cut, are they also dipped into chocolate?

- I'm also guessing that you don't actually freeze the actual frames? I use plastic stackable frames.

-The boxes from Nashville that you use are strong enough to withstand the vacuum packing?

I have frozen slabs and balls (from silicon moulds) of ganache, so when thawed out 24hrs in fridge, then 24hrs in room temperature, I THEN cut and enrobe. I know that one can freeze enrobed pieces, but I am concerned with damage done to the surface or chocolate transfer pattern used. I would really be pleased if you have done so successfully! Thank you again for your very useful information.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Chocolate is the stuff of movies, music, dreams and many a midnight snack. For the cook, however, chocolate can be a conundrum, a difficult product to keep well and use properly. The first thing a good cook must learn is how to store their pantry items properly, and chocolate should always be in a good cook's pantry. The easy answer to whether or not you can freeze chocolate is no, but that isn't the complete answer. Freeze chocolate only if you must. Freezing can cause chocolate to have either Fat Bloom or Sugar Bloom.You've probably seen bloomed chocolate--it has a mottled gray appearance. Freeze chocolate chips for a more reliable and usable result. Bring the chips to room temperature and use unbloomed chips in any recipe. Brownies can be frozen, but you need to wrap them well. Fudgy brownies freeze without losing moisture (as long as well wrapped -- foil and then plastic), if you don't seal cakey brownies well, they will dry out in the freezer. Freezing air draws away the moisture.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Lana,What type of freezer do you have? I am "space challenged" but would like to purchase a freezer. Just wondering how large a freezer is necessary, in your opinion.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I don't do commercial lots, but I freeze my chocolates all the time. Just froze the 700 pieces for Christmas this year because we've started getting 30+C days in Melbourne.

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thank You Lana. Do you just wrap the boxes in saran wrap before freezing?

Freezing Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anything that really shouldn't be frozen?


updated by @George Trejo: 04/11/25 09:27:36

In search of a chocolate milk recipe

Posted in: Recipes

I've been experimenting with and looking for recipes for chocolate milk. Mostly for personal reasons -- I've been told to drink more milk but can't stand the taste. I don't like commercial chocolate milk either. So I've been resorting to making hot drinking chocolate with dark chocolate and warm milk and letting it cool before consumption.

I'm wondering if anyone else out there has a recipe for chocolate milk that will hold after you make a batch of it and leave it in the fridge to drink as desired. Thanks in advance for your time.

updated by @Vanessa Chang: 05/03/15 04:00:34

preserved cocoa pods how do i get one

Posted in: Chocolate Education

hi yes the ones i have are dryed and this has preserved them but not the colour

i only know one other way to keep the colour but i dont know anyone who can do it

i herd that after they are cut from the tree they are dipped in a lacquer but i dont know if it works

preserved cocoa pods how do i get one

Posted in: Chocolate Education

I was told some cocoa pods come in a jar filled with a liquid that preserves them. that way they keep their colour and do not dry out.Does anyone supply the pods in these jars?Laura did you figure out a way to preserve?

Thanks!

preserved cocoa pods how do i get one

Posted in: Chocolate Education

Hi all, in Ecuador we have cocoa beans fine aroma of high quality, we can supply cocoa beans, cocoa pods, cocoa nibs or chocolate liquor cocoa coverage, send an email to dissupp@yahoo.com with your request and we will be happy to serve you.

preserved cocoa pods how do i get one

Posted in: Chocolate Education

hi ning i just recieved some pods a few days ok but if i need more i will keep you in mind

do you have a way that the pods keep their colours ?

kind regards laura

preserved cocoa pods how do i get one

Posted in: Chocolate Education

hi Pierre,

you can find jeff on this site Jeff Stern is his name

he works from this email

cocoapodman@gmail.com

here is the info he gave me

Experience chocolate in its original state-The Cocoa Pod. We are the world's only supplier of dried cocoa pods. The pods come in three forms:

* Whole Dried Pods ($5.99)
* Open pods with Seeds Inside ($6.99)
* Open without seeds ($5.99)

These are a great novelty item for a chocolate shop or specialty coffee shop: customers also like them for purchase, especially children. Fun and educational, they make a great conversation piece as well. We ship worldwide and offer quantity discounts. We also sell traditional jute sacks for transporting cocoa beans at $6.50 each.

Shipping starts at about $16 for one pod, but goes down in price substantially the more you order. Shipping is based on weight, as pods can vary in size. Shipping times are approximately 10-15 business days, give or take 5.

he is very good he gave me a tracking number so i was able to track the pods in the mail. jeff was very helpfull and was happy to help if i had and qus. australian customes where a bit tricky and took a long time (3 weeks ) to fumigate the pods but it all worked out in the end the pods are truly amazing all the best to you and i hope you hcan get some soon too !!!

p.s you may be able to help me i would like to know if you know what is the best room temp to make chocolate in and to store it in ??? also i would like to hear about your shop

preserved cocoa pods how do i get one

Posted in: Chocolate Education

Hi Laura,
I'm in Malaysia and have pods that I may be able to ship to you.
Im saying this in no certain terms because the Australian government has very strict control over all organic matter that is crossing into Australia.

If you can sort that out I will be able to ship some pods to you in a condition that you prefer.

My trees produce bright yellow to orange pods when ripen, some trees produce pods with a smooth surface and other trees with a rough surface.

true_1@hotmail.com

Ning

preserved cocoa pods how do i get one

Posted in: Chocolate Education

Laura,

Just saw thisdiscussion and had to contact you.

My wife and I have just opened our chocolate shop in Arizona and were looking to bring in some cocoa pods for display. If possible could you relay the info on the company you used. I don't see any contact information on Jeff's response.

Any suggestions from you will also be great as you just went through the process.

Thank you,

Pierre

preserved cocoa pods how do i get one

Posted in: Chocolate Education

hi all well i would just like to say a big thank you to jeff for making this all possible !!!! i have now got my very own cocoa pods and they look amazing thank you all who replied kind regards Laura

preserved cocoa pods how do i get one

Posted in: Chocolate Education

ok this sound good i think it would be best is i talk to someone who has had them sent over here befor as i am not sure if i need to apply to quarantine befor or after purchese from you but i am very happy that you replyed to me sorry about my email it is block up i need to clean it out thanks kind regard laura

preserved cocoa pods how do i get one

Posted in: Chocolate Education

Hi LauraGot your email but my response was bounced back, here it is:I have sent to Australia and can give you the names of the people if you wish to contact them about their experience. I know they had to pay some extra money for the quarantine and wait several weeks before the pods were released, and also that they drilled a hold in one of the pods. Below is the general information. Look it over and let me know if and when you'd like to proceed. Thanks!JeffExperience chocolate in its original state-The Cocoa Pod. We are the world's only supplier of dried cocoa pods. The pods come in three forms:* Whole Dried Pods ($5.99)* Open pods with Seeds Inside ($6.99)* Open without seeds ($5.99)These are a great novelty item for a chocolate shop or specialty coffee shop: customers also like them for purchase, especially children. Fun and educational, they make a great conversation piece as well. We ship worldwide and offer quantity discounts. We also sell traditional jute sacks for transporting cocoa beans at $6.50 each.Shipping starts at about $16 for one pod, but goes down in price substantially the more you order. Shipping is based on weight, as pods can vary in size. Shipping times are approximately 10-15 business days, give or take 5.

preserved cocoa pods how do i get one

Posted in: Chocolate Education

thank you all who made replies i will let you know how i got one thanks laura

preserved cocoa pods how do i get one

Posted in: Chocolate Education

HI all

i am in australia and i would like to know if someone knows how i can get a preserved cocoa pod.

i would like to know who to call to get one and how much they cost and how long it will take to get one into australia i hear is take 6 months or more and dose anyone know if you can preserve them and keep the vibrant red or yellow or purple colours

thanks all the best laura

updated by @Laura Marion: 04/12/15 11:35:32

cracked shells?

Posted in: Tech Help, Tips, Tricks, Techniques

You can always just coat them a second time and they should be fine

cracked shells?

Posted in: Tech Help, Tips, Tricks, Techniques

Also uneven thickness of the shell contributes to this cracking...and the difference between the outer and inner filling too..

cracked shells?

Posted in: Tech Help, Tips, Tricks, Techniques

they felt a bit cold, oh well if was only a small test batch at least. thanks for the reply Kerry.

cracked shells?

Posted in: Tech Help, Tips, Tricks, Techniques

Cold soft centers are the most common culprit.

cracked shells?

Posted in: Tech Help, Tips, Tricks, Techniques

Just made two test batches of new truffles recipes, just dipped them and the shells are already cracking????? This has never happened before, any idea's? Maybe the centres are cold? It's snowing here? so it's a little cooler then normal. but it only happened on some of them and not all.

I'm baffled. So any suggestions or idea's would be great.

Thanks in advance

updated by @Dirke Botsford: 04/11/25 09:27:36

Objective evaluation of chocolate quality?

Posted in: Chocolate Education

I wonder if someone could enlighten me on the latest developments in the field of objective evaluation of chocolate quality. Is there a commission of recognized experts somewhere? What happened to the Academy of chocolate - do they still give awards? What is the situation in Europe or USA?

Your feedback would be most appreciated.

updated by @Anna Bonavita: 05/04/15 00:46:52