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Journal

#atm (2)

#automation (1)

#bean-to-bar (2)

#business (4)

#candy molds (1)

#chocolate bars (3)

#chocolate mass (1)

#chocolate molds (2)

#cocoa beans (1)

#cocoa butter (6)

#cocoa butter silk (1)

#cocoa liquor (2)

#composition (3)

#cooling (3)

#cooling tunnel (2)

#equipment (11)

#filling (7)

#flavor (1)

#fluidity (1)

#ganache (3)

#health (3)

#honey chocolate (1)

#industry (1)

#ingredients (4)

#lecithin (1)

#lifehack (9)

#melangeur (3)

#paste (3)

#precrystallization (9)

#ready chocolate (1)

#recipe (1)

#review (2)

#sliced sweets (2)

#sweeteners (1)

#taste (1)

#tempering (9)

#tools (2)

#tweet (13)

#urbech (1)

#video (4)

#white chocolate (2)

#workshop (1)

Suggest a theme

68

Checklist for choosing a big melangeur for manufacturing chocolate and nut spreads.

#melangeur #equipment #review #tools #paste #urbech #bean-to-bar #cocoa liquor

125

Why is chocolate shiny or not shiny?

#chocolate bars #chocolate molds #candy molds #cooling #precrystallization

125

Cooling tunnels for chocolate. What are they for and for whom?

#equipment #automation #cooling tunnel #cooling

250

Why is it important to cool chocolate properly?

#tempering #precrystallization #equipment #cocoa butter #cooling tunnel #cooling

253

Tempering the nut spreads: why do you need it?

#paste #tempering #precrystallization #cocoa butter #atm #cocoa butter silk

334

Checklist for choosing an automatic chocolate tempering machine.

#atm #equipment #review #tempering

White chocolate has a naturally warm yellowish hue, so white food coloring is added to obtain cold colors while staining.

#white chocolate #tweet

To avoid stains and mold marks on the chocolate bar after hardening warm up the mold a bit with a heat gun before pouring. Also let the mold stay at a room temperature for 3-5 minutes before putting it in a fridge so crystallization will run more even.

#chocolate molds #chocolate bars #lifehack #tweet

Before cutting the filling for sweets you need to make bases. For this purpose it's better to use non-precrystallized chocolate. Due to its plasticity it won't break into rough pieces during cutting.

#filling #lifehack #sliced sweets #tweet