"I just sent you a message about this with my contact info. Thank you, Erin"
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Erin replied to Anjanette Moyer's discussion Hilliards Cooling Cabinet in the group Classifieds - For Sale or WantedErin replied to Anjanette Moyer's discussion Hilliards Cooling Cabinet in the group Classifieds - For Sale or Wanted"Hi Anjanette, can you please send me your contact info and/or send me a message so we can arrange this?
Thank you,
Erin"
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Melanie Boudar replied to brian horsley's discussion 2012 cacao and chocolate salon - Lima, Peru"Hi Brian,
I think I emailed you directly. I will be in Lima on the 6th of July. Our Hawaii Chocolate & Cacao Association is active in promoting cacao farming and chocolate production in Hawaii. We'd look forward to meeting and chatting with…"
Storage of bulk dark chocolate requires temp at about 65 degrees...Looking for refrig to do job.
I have a home chocolate studio, but find keeping storage temp at 65 is a challenge in Central Florida. I am going to toy with my wine refrig and see if I can up the temp. Any suggestions would be appreciated.See More
"TRY CHOCOSPHERE.COM
THEY SEEM TO HAVE THE TOP BRANDS... VALRHONA GRAND COUVA...if still produced.
Ralph"
Anjanette Moyer replied to Anjanette Moyer's discussion Hilliards Chocolate Temperer - Analog in the group Classifieds - For Sale or Wanted"I am asking $600. I will post a pic later. I left my camera at another location. There was one identical posted on the chocolate life previously. You can view it using this link. I know it is long but this is exactly…"
Paul John Kearins posted a photo
My New Book!
I'm very excited to share my newly released book of simple and fast recipes . They all include chocolate as defining ingredient!Now on Amazon.com !
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/u4gRTMra ▸ Top stories today via @WorldCocoa @phillipmintonmd @honestchocs
brian horsley posted a discussion2012 cacao and chocolate salon - Lima, Peru
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: http://www.salondelcacaoychocolate.pe/index.htmlBecause I live and work with cacao farmers in the campo here in Peru, I sometimes feel disconnected with the world of chocolate, despite being directly involved…See More
Jacqueline Jacek replied to Anjanette Moyer's discussion Hilliards Chocolate Temperer - Analog in the group Classifieds - For Sale or Wanted"Hi Anjanette,
How much are you asking for it? Do you have a photo?
Many thanks,
Jacqueline"
Casandra Hutchinson replied to Casandra Hutchinson's discussion Capacity of CocoaTown Melanger"Thanks everybody. I'm going to get my ladies to start adding the sugar much later in the game. We'll see how it goes."
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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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Forum
2012 cacao and chocolate salon - Lima, Peru
Started by brian horsley in Travels & Adventures. Last reply by Melanie Boudar 20 hours ago. 1 Reply 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 Opinion. Last reply by ralph carnesecchi yesterday. 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 yesterday. 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 yesterday. 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
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Started by Klassy in Tech Help. Last reply by david roberts yesterday. 2 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
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 yesterday. 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 yesterday. 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
Humidity? Too cold fridge? Problems with bloom
Started by Tony in Tech Help. Last reply by Tony on Wednesday. 5 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
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
Paper for Enrober
Started by Melanie Boudar in Tasting Notes. Last reply by Andy Ciordia on Tuesday. 8 Replies 0 Likes
Anyone have a paper company that supplies paper rolls for an enrober? Mine came with waxed paper and its terrible. The paper slides near the end of the roll or in shipping and then doesn't feed correctly. I have a SELMI PLUS. Looking for rolls of…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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