"This is very interesting group! And I am very much interested to swap. We now have several chocolatiers (http://pinoychocophile.blogspot.com/p/pinoy-artisan-chocolates-and-others.html) here in my country One of my concern though is…"
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Pete Rahon joined Clay Gordon's group
The Chocolate Swap
The Chocolate Swap is the place for ChocolateLife members to reach out to other members to trade chocolates.
Beth Schumacher left a comment for Jayne Hoadley"Love your picture. Whenever I see your face it makes me smile."
rene replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"no need to do that if you have well pre-crystallized chocolate. after moulding for 10min +8+10C fridge and that's it :)"
rene replied to ralph carnesecchi's discussion Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job. in the group Classifieds - For Sale or Wanted"when you open the door then warm air and warm things you put in produce the moisture...and if you don't see any ventilation holes in fridge...voila...there you are :)"
david roberts replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."Thanks for your help robyn, i use the same chocolate mold that you use for your 2 pics showing, i wonder if you have managed to find a chocolate box they actualy fit in, the standard inserts for say 6 chocs in a box are to small."
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"That's good to know, Edward and thanks for the tip.
I've been making casings for praline, so the thickness presumably is not a problem - but may be if I do thicker moldings, so I'll remember your tip.
The problem is definitely sugar…"
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/u4gRTMra ▸ Top stories today via @BostonChocolate @TCHOchocolate @NibMorGalHKT
Edward J replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Freezers are notorious for condensation--no more than 5 mins tops.
You didn't say how thick your molds are, this is important.
You also didn't say if your bloom was fat bloom or sugar bloom. Sugar bloom will feel sharp and gritty…"
Robyn Wood replied to Klassy's discussion TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed..."The top photo has white cocoa butter airbrushed over the printed image. The second photo has a thin layer of white chocolate that I simply piped in the mold over the image. Let that set and molded with dark chocolate.
Airbrushing…"
"Thanks for your reply.
got my wine frig up to 58 degrees. Still tinkering with it. I thought a refrig drys things out...if so, where does humidity come into play. Thanks again"
Kai Kronfield posted a discussionRevolation x3210 beeping and flashing "HHH"
Hello,I have just purchased and unboxed a new Revolation x3210 and am anxious to use it. I have plugged it in, cleaned all the parts, alligned all the contacts, read all the directions and am ready to go. Turn it on and all it does is blink "HHH" and beep incessantly. Has anyone else come across this? I've left a VM at Chocovision but not heard back yet. I'd love to be able to use it this weekend but need help. Anyone?Thanks.KaiSee More
Kai Kronfield replied to brian horsley's discussion 2012 cacao and chocolate salon - Lima, Peru"Hi Brian, Thanks for this info. I will be in Lima a few days before that after climbing Machu Picchu. Not sure of my exact itinerary but if you're there, it might be nice to grab a coffee and talk chocolate.
Cheers!
Kai Kronfield
Nosh This"
Jim Greenberg replied to Janet Warrick's discussion For Sale - Savage Brothers Fire Mixer Table Top Automatic Cooker in the group Classifieds - For Sale or Wanted"I will take it - please send me a photo to confirm condition and also advise year built and if you can pack it for shipment to NY. We will pay for packing. Thanks Jim Greenberg jim@unionmachinery.com"
Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Lisa N replied to Janet Warrick's discussion For Sale - Savage Brothers Fire Mixer Table Top Automatic Cooker in the group Classifieds - For Sale or Wanted"Hi Janet,
I am interested in the same information as well and in Wi. Please shoot me an email to bakincrazy66 (at) yahoo.com
Thanks!
Lisa"
David Peterson replied to Janet Warrick's discussion For Sale - Savage Brothers Fire Mixer Table Top Automatic Cooker in the group Classifieds - For Sale or Wanted"Hi Janet,
I am in Milwaukee and very interested. Did you buy it new or used? How old is the unit and how much use?
Thanks!
David"
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Tomric (molds, smallwares, and more);
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Events
February 18
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Chocolate Workshop: from bean to bar - PERU
April 19, 2012 at 11am to June 30, 2012 at 6pm – Cusco, Perú
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June 4
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Forum
Humidity? Too cold fridge? Problems with bloom
Started by Tony in Tech Help. Last reply by rene 5 hours ago. 8 Replies 0 Likes
Hello!I'm new to this, so will welcome any advice.I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method.I have fairly consistent results (after buying several…Continue
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Started by Klassy in Tech Help. Last reply by david roberts 5 hours ago. 4 Replies 0 Likes
So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are…Continue
Tags: edible, printer, chocolates, tempering, truffles
Revolation x3210 beeping and flashing "HHH"
Started by Kai Kronfield in Tech Help 22 hours ago. 0 Replies 0 Likes
Hello,I have just purchased and unboxed a new Revolation x3210 and am anxious to use it. I have plugged it in, cleaned all the parts, alligned all the contacts, read all the directions and am ready to go. Turn it on and all it does is blink "HHH"…Continue
Tags: HHH, X3210, Revolateion, Chocovision
2012 cacao and chocolate salon - Lima, Peru
Started by brian horsley in Travels & Adventures. Last reply by Kai Kronfield 22 hours ago. 2 Replies 0 Likes
The 2012 version of Peru's cacao and chocolate salon takes place July 4-8. I'm not connected to the salon in any way, although I may give a presentation, the organizers have yet to confirm. The website is poor but the link is: …Continue
Where can I purchase wholesale chocolate in Florida?
Started by Lisa - Girasole Chocolate in Where to Buy. Last reply by ralph carnesecchi on Thursday. 17 Replies 0 Likes
Hi Everyone!I have a question that has probably been asked a million times but I can't locate the answer on this forum. Does anyone know where I can purchase wholesale chocolate in the TampaBay Florida area? I am also willing to have my chocolate…Continue
Capacity of CocoaTown Melanger
Started by Casandra Hutchinson in Tips, Tricks, and Techniques. Last reply by Casandra Hutchinson on Wednesday. 10 Replies 0 Likes
I've searched through old forums and not found the answer I was looking for. Perhaps I didn't search hard enough, so please forgive me if this is a repeat question.After a series of complicated logistics, a CocaoTown ECGC-12SL melanger now makes its…Continue
Help with blank transfer sheets for printing on chocolate
Started by margaret in Tips, Tricks, and Techniques. Last reply by david roberts on Wednesday. 6 Replies 0 Likes
I am sooo frustrated!! with the failure rate of the blank transfer sheetsI would love to hear your experiences.From what I understand we have two options with blank transfer sheets, 1. cocoa butter and 2. starch,sugar,emulsifier sheets.I really want…Continue
Can anyone tell me the technique that Chapon use to print image on chocolate?
Started by Mint in Tips, Tricks, and Techniques. Last reply by david roberts on Wednesday. 1 Reply 0 Likes
Hi All,I bought this chocolate watch from Chapon in Paris. It's 7.5 euros and…Continue
Boxes for my chocs
Started by david roberts in Tasting Notes on Wednesday. 0 Replies 0 Likes
Hi i am using the Chocolate artist software and am getting on with it realy well, the problem i have is finding a company in the uk that makes chocolate boxes to fit the size of the chocolates used with the magnetic molds. The inserts all seem to be…Continue
Examining a Mast Brothers Assertion
Started by Clay Gordon in Opinion. Last reply by Thomas Forbes on Tuesday. 29 Replies 1 Like
I rarely take a public position when it comes to chocolate companies, but a recent statement in a BusinessInsider.com video brought me up…Continue
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Clay's Travel Blogs
Off to Bolivia: A Note from Volker Lehmann
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Off to Paris
Discover Chocolate in Paris - From Paris
Salon du Chocolat - Opening Night
Chocolate as Fashion: Défilé at the 2010 Salon du Chocolat
More Discover Chocolate in Paris 2010 / Salon du Chocolat Photos
Tentative 2012 Travel Programs
June - Salon du Chocolat, Brasil
September - Yucatan (September)
October - Chocolate Unwrapped (London)/Salon du Chocolat (Paris)
Blog Posts
stuff
Posted by Paul John Kearins on April 29, 2012 at 10:00am 0 Comments 1 Like
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…
ContinueLast episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate
Posted by Vercruysse Geert on April 25, 2012 at 3:12am 0 Comments 1 Like
The Innovators In Pursuit of the New for 100 Years Felchlin
Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity:
- The products – these have developed over time but…
Continue
Ocumare, Venezuelan
Posted by Journey Shannon on April 13, 2012 at 6:24pm 1 Comment 1 Like
Raw cacao nibs just arrived and how lovely the scent of roasting them fills the air. I smell chocolat brownies and yummy goodness. Roasting Nib Time: 250'F - 30 minutes
I am learning to appreciate the taste of the cacao nib. When they arrived they were sharp, violently bitter, aggressive, abusive. My kind oven tamed them and now, they're delicate, soft, obedient, pleasing and ready to be made into chocolat. Batch #7 will be made with roasted nibs and batch #8 raw nibs.…
Continue Batch #5 Bean to Bar
Posted by Journey Shannon on April 11, 2012 at 11:14am 0 Comments 1 Like
Batch # 5 is under my belt and I am feeling like a proud momma. I’ve made a 70%, 55% and a milk chocolat 45% all with a Peruvian bean. After much making and tasting I have decided the Peruvian bean is not for me. Yes it makes Chocolat. The Chocolat is not bad but the Chocolat it makes is tart and fruity. Maybe it’s great Chocolat and I’ve just eaten too much. My audience has been pleased. I’ve ordered beans today from Ghana, Venezula, Madagascar and Ecuador. I joyfully await there arrival as I… Continue
Bean to Bar Chocolat Wrappers
Posted by Journey Shannon on April 11, 2012 at 3:00am 1 Comment 1 Like
I designed these 4 wrapper yesterday evening with the goal of using them on my bean to bar chocolat. The two artist of the images are Bolivian and African You are only seeing the front view. The back view entails the ingredient listing, weight and a paragraph about making the chocolat from bean to bar in studio. I would love any feedback, criticism or suggestions. We are all consumers, what do these images inspire?…
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