Nice video John, the production quality is great. I share your perception that slik tempered chocoalte is more stable. I also find it has a better “snap”.
I'm doing an experiment, just wanted to know if you're aware of this, I think I can get the chocolate tempered in the Melanger, the technique is to use a spatula to slide the chocolate to the side of the Melanger wall just a little shy from the top and then scraping it off as it slightly harden while a fan is hitting the Melanger from outside to cool of the wall, what do you think? will this work? I haven't completed my test so I'll let you know if it worked!
You always have to monitor the temperatures manually when using a machine. It helps to avoid water while heating your chocolate but you have to be part of the process for it to work perfectly every time.
You have i think not suggested any where which colors are to be used precisely to make decorations using white chocolate, the brand, the quality, gel or oil medium etc etc. PL suggest. Thamks
I can’t get over the quality of these videos. You have come so far! You’re the one who inspired me to start my small vegan chocolate company. Thank you.
When making silk does the temperature HAVE to be exactly 92.4 - 92.6?? ( for the 24 hrs) I'd like to use an aquarium heater set up and wonder if it might work. The thermostat would be between 92-93 degrees. What do you think?
Really the answer is neither. It may or may not need to be 92.4-92.6. It might need to be 0.5 F lower. Or higher. Without meaning to be snarky, I think if you are going to vary from the method I laid out then you need to test it and report back. And maybe wonder why I gave such a specific range if others have a good chance of success. What do I think? I think the dead band is going to be larger than 1 F and the accuracy off farther than that.
Question om making silk. When you say cocoa butter, is it refine or unrefined? In your video you chopped fairly white cocoa butter. I can only fine yellow cocoa butter, 100%by Navitas. Also, is Callebut mycrop brand a silk? Thanks.
You can use either kind of cocoa butter. I can just not be freshly pressed brown butter. I think that is what mycro is but I am not sure. I have never used it.
Nice video John, the production quality is great. I share your perception that slik tempered chocoalte is more stable. I also find it has a better “snap”.
How I love each of your videos! You are one of the best person on the internet to talk about chocolate making
Thank you so much 😀
I'm doing an experiment, just wanted to know if you're aware of this, I think I can get the chocolate tempered in the Melanger, the technique is to use a spatula to slide the chocolate to the side of the Melanger wall just a little shy from the top and then scraping it off as it slightly harden while a fan is hitting the Melanger from outside to cool of the wall, what do you think? will this work? I haven't completed my test so I'll let you know if it worked!
so the chocolate solidifies on the wall then gets scraped into flakes back into the melted chocolate, I think it's working!
It is going to vary tremendously and I would not expect it to work every time.
How To Make Chocolate At Home I’m happy to report that it worked perfectly it’s shiny, smooth and released from the polycarbonate mold very easily 😋
You always have to monitor the temperatures manually when using a machine. It helps to avoid water while heating your chocolate but you have to be part of the process for it to work perfectly every time.
You have i think not suggested any where which colors are to be used precisely to make decorations using white chocolate, the brand, the quality, gel or oil medium etc etc. PL suggest. Thamks
I can’t get over the quality of these videos. You have come so far! You’re the one who inspired me to start my small vegan chocolate company. Thank you.
Really, thank you. Both of those items mean a lot!
So vegan = dark chocolate then?
When making silk does the temperature HAVE to be exactly 92.4 - 92.6?? ( for the 24 hrs) I'd like to use an aquarium heater set up and wonder if it might work. The thermostat would be between 92-93 degrees. What do you think?
Really the answer is neither. It may or may not need to be 92.4-92.6. It might need to be 0.5 F lower. Or higher. Without meaning to be snarky, I think if you are going to vary from the method I laid out then you need to test it and report back. And maybe wonder why I gave such a specific range if others have a good chance of success. What do I think? I think the dead band is going to be larger than 1 F and the accuracy off farther than that.
Question om making silk. When you say cocoa butter, is it refine or unrefined? In your video you chopped fairly white cocoa butter. I can only fine yellow cocoa butter, 100%by Navitas. Also, is Callebut mycrop brand a silk? Thanks.
You can use either kind of cocoa butter. I can just not be freshly pressed brown butter. I think that is what mycro is but I am not sure. I have never used it.
Really cool!
Please read the questions too so that I can listen while doing something else : )
Sorry, this isn't a podcast but we will have one available in the new year which you can listen to while doing other things :)
Why cacao beans are so high in price very expensive??
I Love to make chocolate but I can't make chocolate all the time
Sir can you please provide me sugar free dark and white chocolate recipe i want to surprise my mom by making it