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Chocolate making: Things I learned in my early months

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Not a good picture with the glare but the Venezuela Sur del Lago 70% dark chocolate is out of the machine. In the interest of not wanting the machine to be bored, I immediately got a batch of 40% milk chocolate going using the same beans.

Sd_L70dark1.jpg

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3 hours ago, Tri2Cook said:

In the interest of not wanting the machine to be bored, I immediately got a batch of 40% milk chocolate going using the same beans.

I think you’ve found your passion!

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45 minutes ago, Anna N said:

I think you’ve found your passion!


That remains to be seen... it still has to be tempered and molded. :D Molding the 50% milk this weekend so I'll know soon if I got that one right.

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So Bhavhani is making a smaller bowl and smaller set of stones that will fit on the tilting base (and the other base I assume). I thought of Jo immediately who mentioned she would like to be able to make smaller batches of stuff. I'm awaiting the arrival of mine.

 

 

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12 minutes ago, Kerry Beal said:

So Bhavhani is making a smaller bowl and smaller set of stones that will fit on the tilting base (and the other base I assume). I thought of Jo immediately who mentioned she would like to be able to make smaller batches of stuff. I'm awaiting the arrival of mine.

 

 


Interesting. Something to keep in mind for down the road for doing flavor and idea testing. Might be nice for small "what you need right now" batches of nut and praline pastes too.

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4 hours ago, Tri2Cook said:


Interesting. Something to keep in mind for down the road for doing flavor and idea testing. Might be nice for small "what you need right now" batches of nut and praline pastes too.

My thought as well - I don't necessarily need a huge batch of something and less will be lost to the bowl.

 

 

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8 minutes ago, Kerry Beal said:

My thought as well - I don't necessarily need a huge batch of something and less will be lost to the bowl.

 

 


Doesn't look like it's made the website yet. Speaking of which, it's a small thing and I'll get used to it but my initial impression is that I'm not a big fan of their website redesign. It's not actually more difficult to navigate than it was before but it feels like it is. It's not as intuitive. But that could possibly just be due to me being used to the old site.

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I tempered and molded the 50% milk I made with the no-origin-given nibs today after a couple weeks aging. The EZtemper made easy work of the tempering so it certainly is well named. Gonna have to be a little more violent with the molds next round, got a few bubble dimples in some of these, but they all popped right out of the molds with no banging or freezer assistance and, though it's not easy to see in the pictures thanks to my poor photography skills, they're quite shiny. I'm calling it a success for a first try.

50milkbar.jpg

Three of the fifteen 80 gram bars I molded. Not selected for best appearance. There were some without bubble dimples that I could have used but this is a learning process so... warts and all.

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I’m impressed.

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This is really cool. I'm glad that I'm not in a situation where this would be plausible. I know I would get too nerdy about it.

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8 hours ago, Rajala said:

I'm glad that I'm not in a situation where this would be plausible. I know I would get too nerdy about it.


Is there any other way? 

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5 minutes ago, Tri2Cook said:


Is there any other way? 

 

Probably not. :D 

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