Posts by foodpump

Two worlds in Chocolate: US standards and European standards.   For "Chocolate" in Europe:  Cocoa mass/liquor, cocoa butter, sugar, vanilla, and soy lecethin are allowed.  Nothing else.  If any milk powder is...

All depends on the moisture content of the beans when you buy them,  how much shell is included with the bean, how much sugar you are adding, how much additional cocoa butter you adding, and if you are going to add all sorts of...

A stock, if you run definitions in the dictionary, is something that is ready to be converted at a moment's notice.   Like all the other professionals,  my definition is  a stock is any liquid that is mildly seasoned...

You're looking for a lot more than you bargained for.........   To make decent chocolate, you will need milling machines.   First you roast the beans, then remove the shell, then crush = nibs.  You can also roast...

Quote: To make Dutched cocoa powder, chocolate liquor is pumped into giant hydraulic presses, where about half of the cocoa butter is squeezed out. Baking soda is added to the remaining material, which is called "press...

Like I said in my first pot, tin melts at 450 F--at the high range of smoking points of most vegetable oils.  The tin will melt if exposed to heat above 450 and will eventually wear off. 

Like Recky, I don't geddit.   My kitchen, my staff, my produce.   I  decide what application for the item, I source the best tasting  ingredient with the best yield.    If this means I go out...

Well then, why did you respond to the thread two days ago?

Can't enrobe on a rack, the couverture cools down and welds itself onto the grid.  Plus, you'll contaminate the couverture with crumbs or excess moisture.

Yeah, an electric paint sprayer.   You will have to thin out the chocolate with cocoa butter, and strain it through several layers of cheesecloth, but it works well.