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Photos posted by Felipe Jaramillo F.
Felipe Jaramillo F. commented on Felipe Jaramillo F.'s photo
Beginning of a batch. Heating mounted on stand and applies to help melt the cocoa butter.
Felipe Jaramillo F. commented on Felipe Jaramillo F.'s photo
Changes were: Created wooden stand. Opened the machine to cut ventilation holes (top right), added 12v computer fan in the bottom.
George Trejo replied to Anjanette Moyer's discussion 'Hilliards Cooling Cabinet for Sale' in the group Classifieds - For Sale or Wanted
Also interested, where are you located, and how much are you asking? george@georgepaulchocolates.com
Fruition Chocolate
Fruition is a small batch handcrafted from bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, they slowly roast and stone grind carefully selected cocoa beans to accentuate their…
Album posted by Vercruysse Geert
Clay Gordon replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
A couple of things suggest themselves as this sounds like it might be inconsistent distribution of crystals in the chocolate.
1) Keep the chocolate at the melted point for a while longer, 10 minutes? before starting the cool-down part of the cycle…
Jasmine Mead replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Oops, sorry about that.
I'm using ChocoVision Revolation X3210, and Noel and Callebaut chocolates. After going though the tempering process, the chocolate has shiny streaks as well as whiteish streaks and spots.
Clay Gordon replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Jasmine -
Not sure if you mentioned this before, but what kinds of machines are you using for tempering and what exactly are the symptoms (visual and otherwise) of the temper being off.
I have to agree with Jeff about low humidity, as chocolate is…
Jeff Stern replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Humidity shouldn't really affect your tempering process. I work at 10,000 feet here in Quito with probably 40% or lower humidity much of the time and never had an issue.
Tom Coleman replied to Anjanette Moyer's discussion 'Hilliards Little Dipper Temperers For Sale' in the group Classifieds - For Sale or Wanted
I am also interested. Please call 515 491 4866 or email at beaverdaleconfections@yahoo.com
Brad Churchill replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
Hey Sebastian, FYI: my conche/refiners go right from nibs and granulated sugar to chocolate with no pre-refining. You've tasted it. From a texture perspective what do you think? (I already know you think my 70%'s are too…
Too Dry for Tempering?
Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate. (Plus, I have also gotten beautiful tempers from these machines and chocolate brands.) The only other variable is the atmosphere of the kitchen.My kitchen is currently at 66 degrees Fahrenheit and 31% humidity. I know the ideal atmosphere is 68 degrees…See More
Discussion posted by Jasmine Mead
Andy Johnson replied to Anjanette Moyer's discussion 'Hilliards Little Dipper Temperers For Sale' in the group Classifieds - For Sale or Wanted
We may be interested in both of them..........where are they shipping from and how old are they? and can you provide me with you email address so I can make an offer on them directly to you?
Thanks
Tom replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
He does have a stone grinder, read the '$4000 pregrinder, really, really' thread from a year back.
I have made beautifully refined chocolate on my Spectra 10 every weekend for almost 5 years, same machine, no mods, changed the belt once…
Omar Montilla replied to Omar Montilla's discussion 'Quest for micrometer'
Thanks
Sebastian replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
I've got a laser particle size distribution of chocolates made with the melanges somewhere. If i can find it, i'll post it. To be honest, when these first began to be used, i was inordinately skeptical. i…
Sebastian replied to Omar Montilla's discussion 'Quest for micrometer'
chocolate is a suspension of mostly solids in a bit of fat, the more fat you add, the more disperse your solids are, and the less likely that they'll be 'stacked' or agglomerated together on your measuring device. strictly…
Erin replied to Anjanette Moyer's discussion 'Hilliards Cooling Cabinet for Sale' in the group Classifieds - For Sale or Wanted
I am also interested in this. Please let us know what the cost would be. Thank you!
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Special Notices of Interest to ChocolateLife members.
ChocolateLife Members enjoy discounts on great products from Desmon, Chocovision, Tomric (including Selmi), Bakon, CocoaTown, Irinox, Arctic Refrigeration, Guittard (in bulk) - and more.
If you are a current student, graduate, or instructor of Ecole Chocolate, ICE, CIA, Le Cordon Bleu - any bona fide culinary program - contact Clay for even more savings on select items.
Conventional and organic cocoa beans from various origins (DR, Peru, Madagascar and more) are also available - in bag to pallet to MT quantities.
Events
September 4
Sunday
November 15
Tuesday
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MAYA: SECRETS OF THEIR WORLD
November 15, 2011 at 6pm to March 31, 2012 at 7pm – Royal Ontario Museum
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December 14
Wednesday
December 17
Saturday
January 1
Sunday
January 2
Monday
January 28
Saturday
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Chocolate Earth Grand Opening
January 28, 2012 at 4pm to January 29, 2012 at 12am – Chocolate Earth
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January 31
Tuesday
February 7
Tuesday
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Beer and Chocolate Tasting
February 7, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
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February 8
Wednesday
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Beer and Chocolate Tasting
February 8, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
0 Comments 0 Likes
Forum
Too Dry for Tempering?
Started by Jasmine Mead in Tech Help. Last reply by Clay Gordon 5 hours ago. 4 Replies 0 Likes
Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate.…Continue
Looking to learn how to make chocolate - bean to bar process
Started by Adamandia Diamantopoulos in Chocolate Education. Last reply by Brad Churchill 5 hours ago. 11 Replies 0 Likes
Hello. Does anyone know where in UK teaches how to make chocolate from the bean to bar process ? Thanks. Would even pay for private lessonsContinue
Quest for micrometer
Started by Omar Montilla in Tech Help. Last reply by Omar Montilla 11 hours ago. 9 Replies 0 Likes
I need to buy a micrometer to measure the chocolate thickness.Which one do you use?Which one should we use?Best,Omar MontillaContinue
What's the best dark chocolate you tasted in 2011?
Started by Vera Hofman in Opinion. Last reply by Lowe yesterday. 8 Replies 0 Likes
This year I tasted a lot of good chocolate. But which one is the most gorgeous? Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those are made by Felchlin!), Danta, Amano Morobe, El…Continue
Tempering problem
Started by Maria in Tech Help yesterday. 0 Replies 0 Likes
Hello ! I have just started making chocolate from the bean. I make 70% chocolate, two different origins. They taste good, I think I have found the best temperatures for the tempering process, but I have some problems... I use Selmi tempering…Continue
Bean-to-cocoa butter and cocoa powder
Started by antonino allegra in Tech Help yesterday. 0 Replies 0 Likes
Hi Everyone!anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?Continue
Agostoni chocolate
Started by Hank Friedman in Opinion. Last reply by Hank Friedman on Wednesday. 9 Replies 0 Likes
Hi! I've run across an Italian brand of chocolate but could not find a single review of it on the internet.The brand is called Agostoni.Have any of you had any experience with this brand?Thanks!Continue
World Chocolate Awards
Started by Ian Whitaker in Opinion. Last reply by Adriennne Henson on Wednesday. 13 Replies 0 Likes
I'd like to let my fellow members of the Chocolate Life Community know about the project I have been working on for a long time now, since it is shortly to be finished.I'm an avid consumer of chocolate. Many times the mention of winning an award has…Continue
Tags: best, chocolates, worlds, award, chocolate
chocolate franchise
Started by SURESH in Opinion. Last reply by Ton Stam on Tuesday. 6 Replies 0 Likes
hi seasons greetings to all , i am interested to own a chocolate franchise in my home town CHENNAI - INDIA if anybody have information about prominent brands offering franchise pls let me know .thank youContinue
Cleaning of airbrush
Started by Scott Hoffman in Tech Help. Last reply by Brian Donaghy on Tuesday. 2 Replies 0 Likes
I'm teaching myself airbrushing of cocoa butter colors. I have a good background in airbrush work from my hobby of building plastic models.However: what do you use as a thinner to clean the equipment after you have finished with one color and which…Continue
Tags: assistance, brushing, air
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Clay's Travel Blogs - 2010
Bolivia, November 2010
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
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
Paris and the Salon du Chocolat, October 2010
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
2011 Travel Programs
October - Chocolate Unwrapped (London)/Salon du Chocolat (Paris)
Blog Posts
The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7
Posted by Vercruysse Geert on January 25, 2012 at 9:02am 0 Comments 0 Likes
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
The Transformation From Bean to Chocolate
The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…
Continue
Hawaiian Criollo
Posted by Stan Phillips on January 21, 2012 at 1:32pm 0 Comments 0 Likes
We visited The Original Hawaiian Chocolate Factory, where they claim to be the first in the state of Hawaii. They offer a cacao tree to hand poured bar operation; the only such operation in the US. A one pound bar of dark Criollo chocolate sells for $36. http://www.ohcf.us
Growing of cacao in Convento. (ECUADOR)
Posted by Vercruysse Geert on January 21, 2012 at 11:26am 0 Comments 1 Like
Found this nice mail few weeks ago in my mailbox, like to share it.
Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
Continue The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6
Posted by Vercruysse Geert on January 12, 2012 at 8:34am 0 Comments 0 Likes
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy. This book is to interesting not to blog, so I must share this on my blog.
The Journey: From the Farmer to Basel.
After selection, the dried beans are generally transported as bulk goods in the…
Continue cheap bean to bar chocolate making machines
Posted by stephen sembuya on January 10, 2012 at 8:44am 0 Comments 0 Likes
Hello, am interested in purchasing used cheap bean to bar chocolate making machines. send me prices.
my e-mail is ssembuya@yahoo.com
Artisanal chocolatiers in Paris: Clay Gordon's recommendations
Posted by Keith Ayoob on January 8, 2012 at 7:06am 0 Comments 1 Like
First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended spots back in late October, but I have to give him credit for what was an absolutely awesome 3 days. Clays' recommendations greatly expanded the list we had and he helped make it one of the nicest trips we'd ever been on. We got to nearly all his recommended spots, and here are my own throughts about the places we visited:
- Pralus: Loved it. Love their little…
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