"Hello Adrienne,
I just wanted to do you the courtesy of letting you know that I have now sold the guitar cutter to Andy and I am removing the listing from The Chocolate Life website.
Thank you for enquiring.
Regards,
Michelle"
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Michelle replied to Michelle's discussion FOR SALE - CONFECTIONERY GUITAR CUTTER in the group Classifieds - For Sale or Wanted
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Ruth -
Thanks for the reference materials.
It is a little confusing because chocolate is not technically an emulsion but a suspension or dispersion so while lecithin in an emulsifier does it act as an emulsifier when it's not used in an…"
Clarah Manuhwa replied to Clarah Manuhwa's discussion financing a chocolate shop"I am still looking into the location. As I am now in Europe, I am still giving it some thought. I would love to set up somewhere closer to my home in Southern Africa. "
Clarah Manuhwa replied to Clarah Manuhwa's discussion financing a chocolate shop"Tom thank you for this and Congratulations on your the kitchen for the church. I will be also working on a very tight budget. Might start with renting something, and have basic equipment . Still giving it some thought. Most things are still…"
Ruth Atkinson Kendrick replied to Evan Langendorf's discussion Emerging Chocolatier with questions."You might want to read this article. http://www.lecitina.it/pdf/Lecithins%20in%20the%20Chocolate%20and%20Confectionery%20Industry.pdf"
Evan Langendorf replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Dude im not sure why you are so sensitive and harsh but im sure it would be much appreciated by many if you took a little more time to love and be humbled in this life. Your words would go much farther into peoples awareness and your help be…"
sammygayle posted a blog postThank you for trying to keep us spam free
Hi Clay:Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.SGLSee More
Clay Gordon replied to Andrew Beasley's discussion Fastest way to cool chocolate in the group Startup Central"Beth:
When chocolate cools it gives up its heat - this is called the latent heat of crystallization.
Removing the heat i not just about the temperature of the environment it's also about airflow.
The reason devices like the Irinox exist is that…"
Clay Gordon replied to Karen Blueberry's discussion Washing Strawberries"Karen -
Jeffray makes a good point about refrigeration. In my experience, it's best to use the freshest berries you can get and then keep them at room temp if you can. I try never to buy further in advance than the day before (or Friday for…"
beth campbell replied to Ann Wurden's discussion Micro start up equipment - tempering machines in the group Startup Central"I am using a machine from DR that I got secondhand on kijiji for $600. It holds up to 10 lbs, but works only to reheat and hold the temperature. You have to do the tempering yourself. I think any type of baine marie would do the trick if…"
beth campbell replied to Andrew Beasley's discussion Fastest way to cool chocolate in the group Startup Central"If you put the chocolate in the freezer for 10 mins will that do it or even a fridge? Or is that too much moisture added? It's hard for me to believe folks need to pay up to $80k for a modified fridge. Has anyone tried a wine…"
Clay Gordon replied to Mike Mills's discussion Choosing the right chocolate?"Mike:
One way to look at the question is to take a look at the price you're going to be able to charge for your finished product and then work backwards from there.
If your market will pay for a premium product at £60 or more per kilo…"
Nigel left a comment for Leila Ellis"Hi - I am looking to start up and have a similar business in the uk and would be very interested in a. The equipment you use and b. how you can calculate shelf lives of the chocolates - I look forward to hearing from you
Nigel"
Clay Gordon replied to Clarah Manuhwa's discussion financing a chocolate shop"Clarah:
Are you planning to open your shop in the Cote d'Ivoire?"
beth campbell replied to beth campbell's discussion melanger necessary?"I also wondered if I melt the liquor first and then grind with stones or should i use the mixing blades? I can't really understand how to do it if I don't melt it first. "
Peter Kring replied to Sarah Ariella Shapiro's discussion Working on a cocoa farm"Hi Juan Pablo, Sarah, I can definitely recommend Finca la Amistad. It is in a wonderful rural area of Costa Rica. The farm is well run and the cacao produced is first quality. Peter
"
Melissa Zhang's 2 events were featuredValrhona En Route Class: Contemporary Restauarant Desserts
August 19, 2013 to August 20, 2013Valrhona En Route Class: Variations on Plated Desserts
June 3, 2013 to June 4, 2013
Julie Price's event was featured
Chocolate Bank Robbery Scavenger Hunt at Top of Strawberry Hill start (and then throughout Golden Gate Park)
June 1, 2013 from 10am to 7pm
Ever wanted to rob a bank… that’s full of chocolate?Run or walk 5k, 10k, or any k you want through Golden Gate Park. Text with the criminal mastermind as your set your course & plan your break-in.Scavenger Hunt: * Choose your tools & plan from a map * Run or walk to pick up your items in 90 minutes * Use text messages to virtually pick up your itemsFamily-friendly, just not stroller friendly.Can you break in to grab your share of the loot? Or will security reroute you to a smaller…See More
Clay Gordon replied to beth campbell's discussion melanger necessary?"Beth:
Taste the liquor. What's the texture? How much acidity is in it? That will tell you if the liquor has been conched at all - or just refined. There's no standard procedure for this, but I would guess that most liquors are not conched…"
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Forum
Emerging Chocolatier with questions.
Started by Evan Langendorf in Opinion. Last reply by Clay Gordon 46 minutes ago. 11 Replies 1 Like
Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue
financing a chocolate shop
Started by Clarah Manuhwa in Chocolate Education. Last reply by Clarah Manuhwa 1 hour ago. 4 Replies 0 Likes
I know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upon a lot of factors including location and size. Any information would be very helpful to plan ahead.Continue
Washing Strawberries
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Clay Gordon 4 hours ago. 5 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
Choosing the right chocolate?
Started by Mike Mills in Opinion. Last reply by Clay Gordon 5 hours ago. 3 Replies 0 Likes
Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we are currently looking at suppliers of raw materials and I was absoluteley astounded by the sheer number of…Continue
melanger necessary?
Started by beth campbell in Tech Help. Last reply by beth campbell 5 hours ago. 14 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
Working on a cocoa farm
Started by Sarah Ariella Shapiro in Travels & Adventures. Last reply by Peter Kring 5 hours ago. 8 Replies 0 Likes
Hi All,I'm traveling down to Costa Rica this October, and was wondering if anyone knew of any working cocoa plantations, farms or coops I could possibly work on for a few weeks.Thank you for your help,SarahContinue
Where to buy transfer sheets (USA)
Started by Veronique in Tips, Tricks, and Techniques. Last reply by Veronique 6 hours ago. 6 Replies 0 Likes
I just started my explorations into making my own chocolates and I have been looking around for companies that sell transfer sheets and was wondering if anyone has any suggestions.Any help is welcome.Continue
Tempering Machine VS Melter
Started by Lawrence danielka in Opinion. Last reply by Kerry 21 hours ago. 5 Replies 0 Likes
Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue
chocolate is not as liquid as it should be.
Started by Aishwarya darshan in Tech Help on Wednesday. 0 Replies 0 Likes
I made my first batch of dark chocolate (40%). i added 30% of cocoa liquor 10% cocoa butter 60% sugar and 0.5% soya lecithin. I did the conching it for 18 hours in my stone wet grinder. at around 150 F. my end product do taste good but its not…Continue
Opening a retail chocolate shop
Started by Karen Neugebauer in Opinion. Last reply by Mim May 14. 22 Replies 0 Likes
Hi Everyone. This is a question for all of you that have started your own chocolate shop.I am the owner of Forte Chocolates in WA. Currently, we do about 50/50 wholesale to retail and make 200-250k a year. Retail comes from various shows and…Continue
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Blog Posts
Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 0 Likes
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
Continue
Starting slowly - Picked up a free granite slab this morning!
Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments 0 Likes
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…
Continue 3D Chocolate Easter Egg Art
Posted by redman on March 28, 2013 at 10:41am 0 Comments 0 Likes
As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…
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