Forum Activity for @Brian Donaghy

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Ozgur.I work with Tomric Systems of Buffalo NY and we are the US importer and distributor of Selmi equipment. And technical tempering discussion aside, when using the Selmi the temper is consistent and good and requires little experience to work the equipment. Two temperatures need to be put into the machine; a melting temperature and a working temperature and once those two are established, they rarely need adjustments if using the same chocolate. I work in in F and set my melt at 115F and working at 87.5 for dark and 115 and 86 for milk and white.Hope that helps!b

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry Ozgur but I am not familiar with the Selmi, the main points to tempering are that the entre mass of chocolate needs to be thoroughly melted ( 45-50 degC) then cooled to 27 to encourage crystallisation of type V crystals then either seeded or agitated then warmed carefully to 32 degC to melt the unwanted type IV and III crystals which will also have started to form. The warmed chocolate is ready for use and should set rapidly on cooling to a shiny finish with no blemishes and a crisp snap when broken. You can use a tri-core meter to measure the quality of temper, these are a bit expensive though and if you have a good temperer and do it by the book you should be fine.Mould quality wont influence shelf life, a poor quality mould may make an unattractive bar to start with but it will stay that way for the duration of its normal shelf life if well tempered and stored. I guess the main thing to watch with mould is that they are really clean and polished, warming the moulds to allow the chocolate to flow into them without setting on contact is important to finish as well.Good LuckDK

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Hi David,Thanks for your response and the information.As you've also indicated the 'tempering practice', I'm mainly thinking about the tempering process. Will a Selmi machinery easily be suitable to do some solid chocolate work without any problems? Of course experience is necessary but what are the tips, or are there specific tips for manufacturing the ideal solid chocolate with a Selmi, so that it'll be problem free regarding the shelf life.By the way, another question, is the mould quality affect this shelf life directly or indirectly?I'm on my steps to start manufacturing some chocolate for promotions. So I should be careful about that. I need risk free products.Thanks in advance,Ozgur

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Ozgur,As Kerry says, the main risk in storing chocolate for long periods is fat bloom where the fat crystals change the appearance of the chocolate from a shiny uniform brown to a dull mix of brown and gray, the best way to limit this is through good tempering practice and correct storage conditions. Chocolate should, ideally, be stored in a controlled environment where the temperature is kept constant (ideally between 15 and 18 degC) and the relative humidity is kept around 50%. The big dangers for fat bloom are sudden shifts in temperature and humidity, when the chocolate is shipped a secondary package with some insulating qualities can help (think thick cardboard and bubble wrap) this will also protect the chocolate from physical damage.Chocolate has a very low water activity, the limit for yeast and mould growth is 0.7 and my chocolate comes in at 0.4, this means that it is pretty much impervious to the spoilage through rot or fermentation, it also means that you need to pay attention to the humidity it is exposed to as it will naturally try to balance its water activity with its surroundings, when you keep it in humid conditions the slow uptake of moisture from the air can cause increased bloom and spoilage.

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

I guess my question would be - where is the concern with the tempering quality in the Selmi? I have not found it to give problems with temper as long as it is set correctly.Form V (aka Beta prime crystals) is the crystalline form you want to predominate when you temper chocolate. Form V will eventually change to Form VI (Beta) over time (form VI being the most stable crystalline form) in a solid to solid transformation.

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Kerry, thanks for your reply.Doesn't tempering quality affect the crystallization quality and the shelf life? And what exactly is form V and form VI?All the best,Ozgur

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques

Shelf life should be the same with the selmi as any other tempering method.Solid dark chocolate has a really long shelf life limited only by form V to form VI transformation that occurs over a year or more depending on storage conditions.

a very simple or a very complicated question, please help.

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Ozgur Goral: 04/11/25 09:27:36

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

The simpler way to fix this would be to add a fan w/heater to blow into the Santha/Ultra. A device with a thermostat and variable fan speed would be very easy to make and use and not require moving chocolate back and forth between two devices.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Lana: You say:

"For any chocolate makers out there, it might serve asareasonably pricedconche if the temp. can be controlled somewhat accurately."

Do you think you can reasonably run this for 8-24 hours or longer without stopping?

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much Kerry that really helps

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

DeRhonda - unless the "stir" speed is very low on the Cuisinart machine (and I did not see it in the video), I don't see how it can work ... well.

I use an immersion blender for ganaches with great resultsand they cost $50 or less. Just make sure to get one that has infinitely variable speed control, not just set speeds.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Has anyone tried the Cuisinart Blend and Cook Soupmaker formaking ganache? Since it is $200 or less, it could be a low cost alternative to the Thermomix.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Devika,

To temper in the thermomix - mix at 37 C until the chocolate is mostly melted (ie still have some unmelted chocolate in the bowl) then turn off the heat and spin at about speed 7 until the unmelted chocolate is incorporated. You should be at a proper temperature when you are done. It takes a bit of fiddling to figure the times for certain amounts of chocolate.

I don't often use the TMX to temper however - because other ways work so much better (but not as fast). The real beauty of the TMX is in making ganaches. About 5 minutes and you've got ganache ready to go.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Clay, I just had a thermomix demo at my place . I am a budding chocolatier and though the lady at the demo said TMX tempers chocolate and and there seem to be some videos online by callebaut- but they look slightly vague- and the temper tests were just not quite right( i wonder how its possible to maintain temperature when the lowest temperature is 37 degrees) . Have you tried TMX for tempering chocolate . Also for a pastry kitchen making primarily- cakes, cookies, chocolates ( with ganaches etc and use of Nuts ) do your recommend a kitchen aid or TMX or any other machine ?? Thanks

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

The temperature is the issue I thought might be the problem. I emailed her your feedback! Thanks.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

Tempering machines are not designed to reach the temperatures required for lemon curd.The Thermomix is an interesting option - and it appears that there is a large support community for it. It is only sold direct (though you may be able to find used ones on eBay) and the cost is not insubstantial - at least $1700 new.One drawback is the size of the container - two liters - so if you need to make lots of anything this may not be for you. However it does appear to be a very versatile machine that would have many uses in a pastry/chocolate kitchen (you could use it to make ganaches, for example, heating the cream and melting the chocolate at the same time to the exact same temp).A much larger alternative is the Pastochef from Carpigiani. Much more expensive but much higher capacity and designed from the outset for use in pastry kitchens. And - which may be another issue, is NSF approved.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

I think a Thermomix is what she needs. It heats and stirs continuously. I make curd in mine - no real babysitting required. Just dump everything in, set temp, time and speed - Bob's your uncle.Don't think a tempering machine would reach the temperatures you need for curd.Feel free to PM me if she wants more info on the Thermomix.

tempering machine for lemon curd????

Posted in: Tech Help, Tips, Tricks, Techniques

I have a good friend who has a lovely cookie business called "Two Tarts" here in Portland. Amazing.wonderful cookies. We are in a small business-owner's group together and she was asking about using a tempering machine to make lemon curd. She thought it might pencil out because she has to pay to get someone to sit and stir it for the whole process, which is long. She wondered if a tempering machine (a bowl type that is continuously stirring) might work. It makes sense to me that it might- I forgot to ask about the temperature she needs. Have any of you used a tempering machine for something other than chocolate?

updated by @Sarah Hart: 04/11/25 09:27:36

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Yes I have! In fact I sent them an email just a few hours before this post and a, waiting their response. I have the items in my shopping cart, just wanted to see the sources anyone else had, but thanks for the confirmation!

Erica

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Erica -

Have you taken a look at Chef Rubber?

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Can anyone suggest an online retailer wherecan I buy a kit of many different cocoa butter colors?

Thanks!

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

hi ok so i all ways temper the ccb by seading you can usually go as far as 33.2 degrees

with dark choc the colors don't come out as well not much you can do about that.

is using an airbrush always heat the gun and try to keep the movement steady

i also head my molds a lil bit to hope it helps

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

i have also problems with the shine of the cocoa butter.

So i need to heat up to 40-45 than cool it down to 29 and then up to 32? I think that the inproper tempering makes my work dull.

I also would like to ask, what colours do you use with dark chocolate? I tried yellow, and green but they dont' look so good on dark chocolate.

Do you use cocolred cocoa butter in the paint gun in the same way?

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

I don't temper either - but I heat only to the point where there is still some unmelted coloured cocoa butter in the container. Most of the problems I've had related to cocoa butter that is too warm (or chocolate behind it that is too cool).If you put a drop in a mold that is too warm, you need to agitate it until it starts to crystallize - either with your finger or a paint brush etc.

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

hi i temper coloured ccb as if it was dark chocolate so i put it down to 29 then up to 32 degrees i buff the mould with cotten ball and heat the mold a little bit to i never had a problem and i get a nice shine everytime

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

ah there's my problem.... I probably over heated it and the ones that turned out perfect where the last ones I worked on! Perfect! Thank you so much...I will try again and thanks for the tips.

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Could be lots of things, from improper temper to dirty moulds to improper cooling.Some use a precoat of clear cocoa butter to boost the shine - it can work very very well. I'll often do it myself before layering color. Others simply start with the color, which can work well too. Some believe that if you start with solid cocoa butter and very gently melt it such that it's a finished temp of about 90F, the act of rubbing it into the mould with your finger may precipitate some xtallization - i'm not sure - perhaps it does. They key is to start with a room temp mould (oh, 70F or so) and not overheat your cocoa butter, and then properly cool it. Keep your RH at no more than 60% as well, as that can cause some sticking. Buffing your moulds with a cotton ball before you mould often helps as well.

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

method: fingerSo how do you temper such a small amount of cocoa butter? do you seed it with cocoa butter? From what I've read the ideal temperature to work with it is 90 degrees? Everything looks except no shine.Appreciate the help

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

Some people temper, some don't. I'm part of the "yes" crowd. I find that when I don't temper the CCB it gives inconsistent results. When I do, never a problem. Also depends on what technique was used: airbrush, finger, brush?I have a Hilliard's cooling cabinet, and usually leave the mold in the cooler for 1/2 hour after capping. After that we unmold basically just by flipping over and if necessary giving it a gentle tap.

Mold decorating with colored cocoa butter

Posted in: Tech Help, Tips, Tricks, Techniques

This is probably an easy one for many of you but I'm at a loss. I colored some cocoa butter and painted it into my molds, no problem. Did all the chocolate and filling, everything went well until I un-molded. Some came out with a really great shine while others didn't?

Do I need to temper the cocoa butter? did I not chill the filled mold enough prior to unmolding? This was my first attempt at this. I love the look and want to experiment more but would love know where I might have gone wrong....any help would be appreciated.

Cheers.

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

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Just tried it for the first time. Holy crap it's amazing. So dark but still can tell it's Chuao. Wow!

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Back from Europe and I brought some great things from Europe for you to try.

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

When I am in a Pralus mood (read: appreciating VERY dark roast), Chuao is the ultimate. It is interesting to me how some of the flavors I associate most with Amedei's bar are nowhere to be found in Pralus's.I get the dried red fruit more than anything. I especially get grapes and raisins and that fruit-skin bitterness. It is fun getting something without the floral vanilla that is so characteristic in Amedei's bars. Mark me down as a believer for this one.And are you posting from Europe? Bring me back something nice!

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Matt,I see, I should update my profile . Lindt is something what I can get easily, let say - in emergence case, not for savouring or delight, that's it. It was my first step discovering chocolate and I am not about to compare it with fine chocolates.I was really looking forward to experience Chuao by Pralus after the excitement about Amedei.... well, it might be not at all rational but a disappointment just impact ones perception. And it didn't encourage to spend your money on another try.The company/export agent admitted - "Yes definetely, something went wrong with the chocolate." Since the surface was just perfectly shiny, I assume the damage wasn't caused by wrong storage temperatures. C'est la vie - I just wasn't lucky enough to get a proper bar. And, I've already mentioned, chocolate is very much about emotions .

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Kristina,You don't like Pralus Chuao, but Lindt is listed as your favorite on your profile! If Lindt is your favorite, you must value texture over flavor. While the Lindt Excellence line is well made to be sure, their raw material leaves much to be desired. Lindt has no discernable notes of cacao and is dominated by "dark" roast and loads of vanilla.From your description versus my experience, I can only assume you bought and consumed a badly damaged bar. While Pralus is certainly not the smoothest producer, your description indicates improper storage or shipping.Although it still may not be worth another try, because if you are used to Lindt you are predisposed not to like Pralus as they don't use vanilla and Lindt is all but defined by it.Matt

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

I am sorry to say I was pretty disappointed - most likely something went wrong in the production for the break of my bar was not at all clean, the melt was pretty strange kind of spotted, and even with bare eye one could see tiny cocoa butter drops. Since chocolate is very much about emotions, the taste afterwards was just destroyed... Big expectations can turn out in a long lasting trauma - I just couldn't dare to purchase another Chuao bar by Pralus even having the possibility.

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

I've just reviewed it and its quite possibly the best I've ever had. I love those "burned" crispy edges. A wonderful bar!

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

I tried it at the Fancy Food Show last summer. Francois Pralus was there and so we enjoyed meeting each other and we had a little chocolate tasting. Definitely an interesting take on Chuao and a very different take than say Coppeneur or Amedei but still quite recognizable as Chuao. It is always fascinating to me how each chocolate maker brings their own talent to their craft producing very different results.-Art

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Matt,Have you recently tasted the Amedei Chuao? What are your impressions?I tasted it in April 08 and April 09. Here are my Taste factor notes:2008- Sublime! Complex and multifacted with 3 or 4 movements. Fruit and Roast. The initial subtle brown sugar/ molasses fades to roast. Middle- a few tangy notes, like mild citrus. Notes of figs, molasses, caramel, and mild nuts.2009- Although still my favorite, this bar doesn't seem to have the same intensity or as wide a range of flavor.(From Amedei- fully matured redcurrant and cherry, expanding in all directions. It evolves into a flavour of fresh fruits and closes with a sensation of honey and preserves.)(from others- almonds, blackstrap molasses, blueberries, cashew, cherries, coffee, olives, plum, prunes, red fruits, raspberry, spicy raisins)

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

I tasted and reviewed Pralus' Chuao on 4/11/10. Here's my note on the taste:"I love it! Bold and powerful, yet oh so tasty. Initial- grain, malt; Middle- A small flash of honey. A good background note of wood smoke. Sometimes the smokiness seemed a little strong, maybe a sign of over roasting? Finale- still strong of malt. Long lasting range, very complex. You can get many different notes with different tastings."You can read my full review notes for this and many other bars at my review website: " Choco Files ". I attached it here too.It's currently my #2 all time favorite, behind only the Amedei Chuao.

Pralus Chuao - a stylistic discussion

Posted in: Tasting Notes

Very reasonably priced too! Glad to know you are enjoying it.