Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Victor!
Forum Activity for @Or M
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Refrigerator is a humid place, I think it COULD hurt (but in a totally different way*), depending on how long you leave them there but could help you test if it is indeed the hot room what is breaking the temper or is something else. Try leaving them there for just some minutes.
*Too much humidity can produce sugar bloom but it would look completely different. So as a test to see if it is indeed the room temperature, it could work.
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
If leaving the AC on is not an option for now, is it okay to put it immediately in the refrigerator? (my refrigerator is set at the highest temp 8c) Or it may harm the temper?
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
I would leave the AC at least until it cristalizes, it seems way too hot for me, I work at approx 21C.
Even after that and even if you succeed in making them look OK, you will need to store them in a cooler place, AFAIK chocolate continues it's cristalizing process for days and if you leave them in a place that is too hot they could lose snap.
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
The room is pretty hot... When I temper I turn on the AC (25c) but then I let it sit for the night and the temp is 28-29c.
Can it create bloom?
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
How about your room temp? I once got bloom when chocolate didn't cristalize fast enough. (room was too hot)
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you Lana and everyone.
These are great tips.
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
You may have other issues, but you are not stirring enough.
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Ruth, your reply is empty...
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Yes the centers are at room temperature.
I stir the chocolate while I dip but notcontinually, only something like every 3-4 minutes.
Can it be the problem?
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
What is the temp of your center? That should be at room temp or it will throw your chocolate out of temper. The other thing that comes to mind is to continually stir the chocolate you are working with so the temperature is consistent throughout the mass while you are dipping.Andrea
Bloom "stripes" on dipped chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,
I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.
Then I dip the centers, and when it cools I see "stripes" of bloom on all of the chocolates.
While working I always keep the chocolate above 28c and below 32c.
What may be the problem? Any advice will be appreciated.
Image attached.
Thanks!
Or
updated by @Or M: 04/11/25 09:27:36
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
If I had a set up to make a 75% chocolate that allowed me to roll refine a ~50:50 mixture of coarse liquor and sugar, then had a separate machine to refine the rest of the nibs to their final particle size, rheologically speaking, would it be worth it (i.e., would viscosity be noticeably reduced), compared to refining all on the machine capable of handling high fat refining, assuming they are made such that moisture levels in the finished chocolate are the same.
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Will the cocoa butter still be squeezed out if the paste (or the rollers) is at a lower temperature? My goal with a three roll mill is to control particle size (and stay within my budget), and refining on anything else would either lessen that control or exceed my budget. That, and I was hoping to avoid more hairy messes 
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
best case scenario is to mill your liquor fine enough separately that it doesn't need to go through the refiner, other than to act as a lubricant for your sugars.
you can certainly send coarse liquor + sugar through at 75% (making it 35%+ fat) - it's just gonna be a hairy mess. if that's the only option you have, however, it begins to look pretty attractive!
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
I don't have any plans for a 100% bar, but I wanted to use that as an extreme example. I typically do 75% bars, but it sounds like even at that fat % it would be a big mess. I know other companies are making 70--75% bars using a 3 roll refiner (using just nibs and sugar)---is the trick to getting that to work just mixing a sugar/liquor mix with the appropriate fat % and refining the remaining nibs in a different machine altogether before combining all in a conche?
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
you want to feed 100% liquor through a roller mill to reduce the particle size? if that's your question, it'd work, but it'll be terribly messy. what you'll find is that, because your liquor is high in fat - the rolls will first 'press out' about 1/2 of the butter, at which point there's sufficient friction for the rolls to grasp the solids and begin to pull them through. the degree of particle size reduction you get at this stage will be different than the degree of PSR you get at the end due to the fat continuing to be expelled.
technically it'd work, but practically it'll be a messy, sloppy, uncontrolled nightmare. i'd avoid.
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
With the fat content you mention, would it be impossible to refine a 100% (liquor only) chocolate on a 3 roll refiner, or would I just need to decrease the temperature of the paste being fed in to keep viscosity higher?
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
to mix the liquor and sugar? the hobart will do a great job. be careful to manage your fat levels (you'll want to refine at about 20-23% fat (ish) or else it'll be too 'sloppy' and not refine well). consider putting a jacket on the bowl for temperature control (water jacketed) or heat tape so you can keep the liquor melted (but not burned...)
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the feedback. I will eventually have a mill to produce liquor, so then I'd just need a big mixer to combine it with sugar. Would a large Hobart type stand mixer do the job (~50 lbs at a time) or would I just burn it out? I guess I could always mix by hand and just have one really strong forearm
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Is it required? No. However, most set ups that have a refiner configuration do it opposite of what you suggest - i.e., there is a benefit to running it first through your pre refiner ( the one with 3 rollers), and then running it through the full 5 roll refiner. The reason is that doing so creates a more even particle size distribution, and you get less fine particles, which helps with viscosity control. your nibs won't go through a refiner very efficivly, so you'd want a hammer mill or some other way of milling the nibs into a liquor, then combine that liquor with the sugar, and THEN roll refine it.
Can you skip pre=refining altogether? absolutely. you'll just end up with lower capacity and higher viscosity
roll refining
Posted in: Tech Help, Tips, Tricks, Techniques
Hello, can someone tell me if it is required to pre refine nibs and sugar prior to running through a three roll refiner (e.g., one with 6 x 12 rolls)? If so, what is the desired particle size for the paste prior to feeding the refiner?
I realize there are likely many different models with differing capabilities, so I just want to know what is most common for small-ish roll refiners, assuming I'd like my final particle size to be in the neighborhood of 25 microns.
I'm considering switching, and I have a mill to pre grind the nibs, but not the granulated sugar (crystal size is 0.3 - 0.8 mm).
Thanks
updated by @Mike3: 04/11/25 09:27:36
Valrhona education in NY
Posted in: Chocolate Education
Fine chocolate education is one of the topics often discussed here, so I would like to share a news item from Valrhona Facebook page:
"We are thrilled to announce that Valrhona is opening in September 2014 a 4th Ecole du Grand Chocolat in DUMBO, Brooklyn!"
Source: https://www.facebook.com/ValrhonaUSA?fref=nf
updated by @Piotr Krzciuk: 04/09/15 16:44:49
Need some help for my new shop
Posted in: Tasting Notes
I like the idea of frappucinos.. even if there is a starbucks a block away.. cheap and easy item to offer, thanks !
Need some help for my new shop
Posted in: Tasting Notes
Hi,
I would try to differentiate a bit from the candy store. I would remove or relocate those superman and the beatles frames and add some chocolate/cacao ambientation. I would add an expresso machine and serve consistently great (fair trade) coffee. If that's a freezer... I would also make fruit shakes from frozen fruits sprinkled with cacao nibs, dark chocolate or white chocolate. You may do "frappucinos" also... Just some ideas... good luck to you!
Need some help for my new shop
Posted in: Tasting Notes
The space looks much better now. Perhaps you could add some signage showing how you can make custom bars. Or a big sign showing the flavors. I mean big enough to put across the red desk. All that frontage is being wasted. Is there a question or something you could put on a sign to draw people in?As far a bar coding your products be sure to do some homework on buying your bar codes and being sure you own them universally. This will make it easier to expand into other stores. Not having to staff all the time would really help with cash flows
Need some help for my new shop
Posted in: Tasting Notes
Hi,
I have a very small base but I moved cities so i can't really count on them, i have to build from the ground up. I was hoping the foot traffic of the candy store would give me a boost, now obviously it helps but still.. i do have limited space to work with and yes, i can use the window.
I am looking into getting a 4ft display case for truffles but will need to be crafty to fit it in there, but god are those units expensive..
the rest of the store has nothing in chocolate, apart from the regular store chocolate bars ( kit kats, etc )
Now they propose an interesting option, if I barcode everything the will make my sales, minus a kickback, for periods I have no one on site.
So right now I am trying to think about some marketing ideas to draw traffic in, i have a sidewalk sign promoting my custom chocolate bars, but its not enough I think..
Need some help for my new shop
Posted in: Tasting Notes
It takes a bit of time to build up a customer base. Did you have customers before moving? Do they know where to find you? Are you sampling? Is the rest of the store at the same price point as you? Is the rest of the store competing with you? Can you use the window? Can you make something with an aroma to draw customers to you?
Need some help for my new shop
Posted in: Tasting Notes
by the way the initial photo is before I moved in, here is a photo of what the space looks like with my stock. 
Need some help for my new shop
Posted in: Tasting Notes
hi,
I got a great opportunity, an opportunity that one just can't refuse.. I was offered space within a very well established candy store on a very busy street, were talking about a store with an average of 110 paying transactions per day and probably 3 times more individuals coming in the store.
So I rent out about 150sq ft, I do not have much display space, I have attached a photo of the space. I do not have a refrigerated display case so i am limited as far as truffles.
I moved in saturday, built up the inventory including chocolate bars, pops, 9 truffle selections, truffle pops, various dipped candies, fudges, various barks, etc
Now sales are not great so far, I know I cannot expected miracles but with the foot traffic I was expecting more, maybe I do not have the proper inventory, this is why I am posting, to seek some ideas on what I can put up for sale.
I never had a store before, the rent is great and I love the place, but sales have to go up and I feel I am missing something. One thisng I do offer is custom chocolate bars, people can bring whatever they bought in the store to me and I craft a custom, people love it but by itself it cannot support the whole operation.
I am looking for product ideas.. any suggestions even on the setup ?
any input would be greatly appreciated !
thank you
updated by @Stephane Laviolette: 04/14/15 07:27:09
% of emulsifier in dark ,milk,white chocolate
Posted in: Tasting Notes
that's a very complicated question mate - different emulsifiers do different things, and how they work is hugely dependent upon many variables. Very generally speaking, E442 at 0.4-0.6% and E476 at 0.l%-0.3%. E442 will impact something called apparent viscosity while E476's main impact is on something called yield value. If you're uncertain of what those things mean, i'd suggest you consider the more conventional E332 at 0.5%..
% of emulsifier in dark ,milk,white chocolate
Posted in: Tasting Notes
Please guide me on, in what percentage should emulsifiers E-442,476 be added ?e.g % in 1 kg of dark,milk, white compound chocalate
updated by @kamlesh s: 05/16/15 04:20:24
Help - streaks in my chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sabrina,
This is a pretty common problem that most of us have had at one time or another. There are a bunch of discussions about this here on the Chocolate Life. If you do a search for streaks, you'll find a lot of good info about how to avoid them.
Good luck!
Ben
Help - streaks in my chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there,
I've recently started making chocolate from bean and I'm struggling to get the tempering right. I am getting steaks in my chocolate and I'm not sure if it's because I am not cooling it enough or reheating it too much. Or some other reason.
I'm currently heating my milk chocolate to 46C, cooling it to 28C, (using a cool water bath, not seed chocolate) and then reheating to 30C. I've tried to cool it lower that 28C, but then it start to get too solid, and can't be molded properly, unless I heat it way over 30C.
Also, I do not get steaks in my whole batch. About 30% of the molded bars will streak, but the rest are fine. And the ones with streaks come from my early, mid and late molds, so it's not a factor of time.
Any ideas on how to resolve this would be greatly appreciated.
Thanks!
updated by @Sabrina M: 04/11/25 09:27:36
looking for a decent tempering machine ASAP
Posted in: Opinion
Hilliard 80 lbs unit on craigslist $3100
looking for a decent tempering machine ASAP
Posted in: Opinion
i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested Contact me soonest if interested lopezmariam3@gmail.com
looking for a decent tempering machine ASAP
Posted in: Opinion
Dear sabrina we offer u best price and new machine 15 kgs plus warranty think about us regards
looking for a decent tempering machine ASAP
Posted in: Opinion
Thanks Larry
Sorry I have not responded sooner, a few life delays occurred in the last month.
To answer your question, I plan to create truffles a variety of fillings for now.
I'm hoping to make at least a 100 a day at the moment. I'm in the process of sourcing chocolate , in particular Guittard.
Your suggestions are greatly appreciated.
