Seventy% - Forum: Techniques http://www.seventypercent.com/forum/techniques/ Simple:Press Version 4.5.0 chocolove8 on Need Help --- Wavy Chocolates http://www.seventypercent.com/forum/techniques/need-help-wavy-chocolates/#p11810 Techniques http://www.seventypercent.com/forum/techniques/need-help-wavy-chocolates/#p11810 I have a chocolate problem. We are producing 5-kg blocks of compound chocolates (composed of almost 43% hydrogenated fat and the rest is cocoa powder) cooled in a cooling cabinet or what we call Paternoster. The problem with this chocolate is that after it is out of the cooling cabinet, there are deep waves on the surface of the hardened chocolate. What could be the cause of this and how can we avoid this?

I would appreciate all the help you can give.

]]> Wed, 21 Dec 2011 07:32:35 +0000 laschiaffino on Cooling Chocolate Molds: Temperature, Tunnel http://www.seventypercent.com/forum/techniques/cooling-chocolate-molds-temperature-tunnel/#p11748 Techniques http://www.seventypercent.com/forum/techniques/cooling-chocolate-molds-temperature-tunnel/#p11748 gerrypez, would you mind providing some details on how you made your cooling tunnel/cabinet? Something like that would be a godsend for me!

 

thanks in advance

]]> Tue, 07 Jun 2011 00:48:12 +0000 beast on Help Urgently need for the KeyChoc MM8 Tempering Machine http://www.seventypercent.com/forum/techniques/help-urgently-need-for-the-keychoc-mm8-tempering-machine/#p11639 Techniques http://www.seventypercent.com/forum/techniques/help-urgently-need-for-the-keychoc-mm8-tempering-machine/#p11639 Hi, I am new to the forum but need some serious help. I have just hired an MM8 Molding Machine from KeyChoc here in the UK but I just cannot get it to temper the chocolate. As far as (and the unhelpful people at Keychoc are concerned) I am doing everything right. I am inputting the temprature allowing it to reach that temprature then setting the cooling temperature and seeding. It is in this second phase that we are hitting issues. Once the seed chocolate has melted the temprature will begin to rise again by about 2-3 degrees before cooling again(i asked Keychoc if this was normal but could not get a straight answer). Could this be what is effecting the temper? Ultimatlely it will take about and hour perhaps more to get down to temperature (it should take far less according to keychoc) and the result is untempered chocolate everytime.

 

Has anyone worked with one of these machines and have any advice or has some clues as to where we are going wrong?

]]> Wed, 06 Apr 2011 12:38:33 +0000 MisterPaul on Modelling Chocolate Recipe http://www.seventypercent.com/forum/techniques/modelling-chocolate-recipe/#p11627 Techniques http://www.seventypercent.com/forum/techniques/modelling-chocolate-recipe/#p11627 Hi, can anyone help with a good recipe for making my own modelling chocolate, I decorate a lot of celebration cakes and use a lot. When in the UK it was easily obtainable, but here in Spain I have not been able to find it and the shipping cost from outside Spain makes it uneconomical

Have tried a few recipes but the results are not to my liking

Thanks Paul

]]> Fri, 01 Apr 2011 14:30:03 +0000 MisterPaul on Dipping Problem http://www.seventypercent.com/forum/techniques/dipping-problem/#p11625 Techniques http://www.seventypercent.com/forum/techniques/dipping-problem/#p11625 Hi,

Although I'm not new to chocolate work, I have a small bakery and chocolate shop in Granada Spain but recently I  have encountered a problem when dipping in Dark Chocolate, White and Milk are fine, no problem also no problem with my moulded shells.

As the coating crystalizes it turn a pale gray colour, some pieces have streaks. As far as I know I'm tempering OK, temperature Ok, Humidity Ok.

I'm using SICAO Dark 73% from Barry Callebaut. Has anyone out ther any suggestions please.

Thanks Paul

]]> Fri, 01 Apr 2011 13:38:27 +0000 truffles.bg on Bulk Truffle making http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11620 Techniques http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11620 truffles, truffle, truffe, tartufo, трюфели, трюфел

http://www.truffles-bg.com/

]]> Wed, 30 Mar 2011 09:33:45 +0000 truffles.bg on Bulk Truffle making http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11619 Techniques http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11619 http://www.truffles.bg/

truffles, truffle, truffe, tartufo, трюфели, трюфел

]]> Wed, 30 Mar 2011 09:33:28 +0000 truffles.bg on Bulk Truffle making http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11618 Techniques http://www.seventypercent.com/forum/techniques/bulk-truffle-making/#p11618 http://www.truffles.bg/

truffles, truffle, truffe, tartufo, трюфели, трюфел

http://www.truffles-bg.com/

Cool

]]> Wed, 30 Mar 2011 09:32:59 +0000 jcandy on Why won't my milk chocolate behave? http://www.seventypercent.com/forum/techniques/why-wont-my-milk-chocolate-behave/#p11543 Techniques http://www.seventypercent.com/forum/techniques/why-wont-my-milk-chocolate-behave/#p11543 My white chocolate sometimes does this when heated overnight
in the wheel machine. Don’t use it for dipping much as I find it quite tricky!

]]> Tue, 28 Dec 2010 10:05:45 +0000 cookingveg@yahoo.fr on how to use magnetic molds to make truffles http://www.seventypercent.com/forum/techniques/how-to-use-magnetic-molds-to-make-truffles/#p11539 Techniques http://www.seventypercent.com/forum/techniques/how-to-use-magnetic-molds-to-make-truffles/#p11539 hi try ARTISANCHOCOLATEWORKSHOP.CO.UK

THE Artisan Chocolate Workshop are mobile and very good for money

you will learn how to work with all kind of moulds

]]> Mon, 20 Dec 2010 01:40:05 +0000 paull on KeyChoc CH08 http://www.seventypercent.com/forum/techniques/keychoc-ch08/#p11537 Techniques http://www.seventypercent.com/forum/techniques/keychoc-ch08/#p11537 Hi Sue, 

They use these machines on the Barry Callebaut courses in Banbury - I attended one of the two day courses earlier in the year. 

The way we used them was to get the chocolate fully melted and then lower the temperature down to slightly less than tempering temperature. We then seeded the chocolate - you're right, most of the time it didn't quite melt all the chocolate - but then we used heat guns to gently warm the chocolate until the last of the seed had melted. We then used the heat gun every now and then to keep it in, or bring it back to, temper. We used the small hobby heat guns but you can get a quicker result with a proper DIY style one...

I've not done much since the course but am considering buying one of these machines myself so I would recommend them.

Hope that helps!

Cheers

 

Paul

]]> Sun, 19 Dec 2010 11:17:11 +0000 RedMiniSuzy on KeyChoc CH08 http://www.seventypercent.com/forum/techniques/keychoc-ch08/#p11524 Techniques http://www.seventypercent.com/forum/techniques/keychoc-ch08/#p11524 Hi

I'm new to the forumKiss, but have been working with chocolate since being made redundant in April. I've been tempering chocolate using the microwave and a bain maire (bowl over warm water(.

As I do several farmers markets and supply to a couple of shops I;m looking to increase my productivity. Hence I have just hired a KeyChoc CH08 melting tempering machine.  After several nights of trying to temp I'm about the throw the thing back into the box and never look at it again. Grrrr.....!Yell

Does anyone have any tips on using this type of machine. I bought 2 1/4 Vats. But find it takes ages for the chocolate to come down to working temp, by which time its going goey. These work on the seed method.

The temp of the choc comes down to 32.7 and seems to stick at this point. There is no point in putting more seed in at this stage as it just won't melt.

Any tips most welcome.

Sue

]]> Fri, 19 Nov 2010 00:07:36 +0000 shnou on Ganache too hard to pipe http://www.seventypercent.com/forum/techniques/ganache-too-hard-to-pipe/#p11503 Techniques http://www.seventypercent.com/forum/techniques/ganache-too-hard-to-pipe/#p11503 Thanks so much for all the responses!  I made a second batch and kept checking it as it set and it worked much better when I piped it earlier.  I'm making much smaller batches than the recipe is for, so that was probably the problem as suggested.  I'll keep an eye out for the measurement discrepancy thing, too--thanks for the tip!

]]> Sat, 23 Oct 2010 03:01:03 +0000 choccywoccydoodaa on Shelf life of truffles http://www.seventypercent.com/forum/techniques/shelf-life-of-truffles/#p11502 Techniques http://www.seventypercent.com/forum/techniques/shelf-life-of-truffles/#p11502 Hi,

 

I'm trying to extend the shelf life of truffles made with B Callebaut 811 & double (heavy) cream - most recipes talk of 1 week.

 

Can this be extended & if so how?

 

Many thanks

 

Simon

]]> Wed, 20 Oct 2010 23:42:50 +0000 RedStar on Ganache too hard to pipe http://www.seventypercent.com/forum/techniques/ganache-too-hard-to-pipe/#p11501 Techniques http://www.seventypercent.com/forum/techniques/ganache-too-hard-to-pipe/#p11501 Keep an eye on the recipes in that book too - sometimes he converts something like a teaspoon of syrup into 7g then a few pages later the same teaspoon of the same syrup is 14g. Something like that could throw your recipe out.

Duffy

]]> Wed, 20 Oct 2010 07:52:57 +0000