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Latest Activity

Susan Van Horn left a comment for MelodyB
1 hour ago
Susan Van Horn and MelodyB are now friends
1 hour ago
Susan Van Horn replied to Lisa - Girasole Chocolate's discussion 'Why is my chocolate so shiny but soft and pliable?'
Wow~! Brad, thank you so much for enlightening me on this issue. I had figured it was at the reheating stage where the problem was but couldn't quite put my finger on it. Duh! I forgot some basics and you saved me a lot of time. Many thanks!
1 hour ago
J updated their profile
3 hours ago
J commented on Clay Gordon's video 'Chef Funaro - A New Way to Decorate Molds - World Pastry Forum'
does compressed air or freeze spray have any other added chemicals in it?
3 hours ago
2 members updated their profile photos
22 hours ago
Wendy Buckner It is TOOOO HOT! Can't do the Farmer's Market in this 100 degree heat! Come on Fall!!!
yesterday
cindyk, Eileen Watts, Meghann Mascarenhas and 11 more joined The Chocolate Life
8 more…
yesterday
Gordon Terpening joined Clay Gordon's group
Sculpting with Chocolate
This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
yesterday
Jesse Montgomery and Matt Caputo are now friends
yesterday
Hector Velásquez commented on Clay Gordon's photo 'Middle Man Patio'
hola Clay, excelente tus fotos, en el Ecuador esperando que para la proxima visita al Ecuador, para llevarlo a otras haciendas, le envio mis mas sinceros abrazos y buenos deseos de exitos, HECTOR VELASQUEZ
yesterday
Laura Marion replied to Evert-Jan De Kort (Choqoa.com)'s discussion 'Fresh cacao pods hooray, but what to do?'
hi i would also like to know how to preserve cocao pods ?????
yesterday
deborah is attending Luc Imberechts's event
August 17, 2010 at 1pm to August 18, 2010 at 5pm
Register now to join Bakon USA 2-day hands-on advanced chocolate workshop featuring Chef Brian Donaghy. Work on recipe formulation and bonbon finishing techniques including spraying of colored cocoa butter. WHEN: Tue. Aug. 17th and Wed. Aug. 18th. F…
on Tuesday
brian horsley replied to Evert-Jan De Kort (Choqoa.com)'s discussion 'Fresh cacao pods hooray, but what to do?'
after about 48 hours off the tree they aren't very juicy inside but the pulp is still probably sweet and with enough liquid to be enjoyable. 5 days is about the limit which i would want to try to enjoy the pulp. depending on the heat/humidity where…
on Tuesday
Sebastian replied to Evert-Jan De Kort (Choqoa.com)'s discussion 'Fresh cacao pods hooray, but what to do?'
They will have started to degrade the moment they were cut from the tree. W/in 24 hours there will be noticeable flavor changes, if not refrigerated or frozen. The longer you wait, the less representative they will be. On a bigger note, exporting o…
on Tuesday
Evert-Jan De Kort (Choqoa.com) added a discussion
Fresh cacao pods hooray, but what to do?
hi allI'm very glad with the freshly harvested cacao pods a friend of me brought straight from Sao Tome as a souvenir gift! Just 5 to play with, but I don't know how to keep m best though.They are supposedly 4 days old and still closed, I would love…
on Tuesday
Wendy Buckner replied to Jeff Slaughter's discussion 'How Did You Choose Your Market Location'
Hey Jeff! I started my shop in my home town. Seemed like a good choice for me because we were traveling so much to visit home and family when we lived in other cities...so we decided to come home. Luckily there wasn't a lot of competition here...see…
on Tuesday
Jeff commented on Clay Gordon's video 'The Great Chocolate Meltdown at the 2010 World Pastry Team Championship'
LOL!!!!!
on Tuesday
Clay Gordon added a video
A Conversation with Gary Guittard at The 2010 Amoretti World Pastry Team Championship
Gary Guittard shares some of his thoughts on the Forum, the Competition, and on Guittard chocolate.
on Monday
Bec Williams, Steven Appleton, SURESH and 2 more joined The Chocolate Life
on Monday
 

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Forum

Lisa - Girasole Chocolate

Why is my chocolate so shiny but soft and pliable? 6 Replies

Hi Everyone! Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and pliable. What on earth is going on? I've never seen such shine o…

Started by Lisa - Girasole Chocolate in Tech Help. Last reply by Susan Van Horn 1 hour ago.

Evert-Jan De Kort (Choqoa.com)

Fresh cacao pods hooray, but what to do? 3 Replies

hi allI'm very glad with the freshly harvested cacao pods a friend of me brought straight from Sao Tome as a souvenir gift! Just 5 to play with, but I don't know how to keep m best though.They are su…

Tagged: pulp, fresh, Sao Tome, pods, cacao

Started by Evert-Jan De Kort (Choqoa.com) in Tips, Tricks, and Techniques. Last reply by Laura Marion 1 day ago.

Jeff Slaughter

How Did You Choose Your Market Location 1 Reply

Hi All, As someone who is just beginning to learn about chocolate and dreaming about  having my own business in a few years, I'm starting to think about where we'd like to live and run the business. …

Started by Jeff Slaughter in Chocolate Education. Last reply by Wendy Buckner Jul 27.

Mike

Revolution x3210 Temperer

Hi, has anyone had a problem with their x3210 software freezing during a tempering cycle?  Mine seems to do it all the time such that I've only got 2 successful batches run all the way through a cycl…

Started by Mike in News Jul 25.

Roxanne Browning

Australian Chocolate Makers-call out

My company is Exotic Chocolate Tasting that hosts guided chocolate tastings (mostly paired with wine) in the New York area. Working with chocolate makers that represent South America, Madagascar, Gha…

Tagged: tasting, chocoalte, york, new, australia

Started by Roxanne Browning in Travels & Adventures Jul 25.

Clay Gordon

Is Xocai everything it's made out to be? 40 Replies

Up front: I am not a fan of Xocai and the company that makes and markets it, MXI Corp. I don't believe in promoting chocolate as a panacea for what ails you. I don't believe in MLM businesses, and I…

Tagged: mxi, xocai

Started by Clay Gordon in News. Last reply by brian horsley Jul 23.

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Clay's 2009 Euro Chocolate Road Trip Blog Posts

Blog Posts

Clay Gordon

Hotel Chocolat – Not Your Average Chocolate Company

Hotel Chocolat.



The name conjures up romantic images of languorous days spent in tropical splendor. Which is precisely the point, according to Angus Thirlwell, co-founder of the UK-based company. “The company has been around for nearly twenty years, originally as a catalog retailer,” explains Thirwell, “but about seven years ago we realized that our brand really didn't reflect our aspirations for t

… Continue

Posted by Clay Gordon on July 15, 2010 at 11:03am — 1 Comment

Ken Spector

Hello Chocolate Lovers! Vegan Organic Chocolate Truffles - Contest

If you register on LivingECO.com before August 10, 2010, you can enter to win vegan organic chocolate truffles in a paper box infused with wildflower seeds (and some other nice eco-friendly gifts). After you finishing eating the chocolate, you can plant the box, and wildflowers will grow. http://www.livingecho.com/contest/

Posted by Ken Spector on July 12, 2010 at 11:30am

I AM > deedee laxmi devi

the chocolate song ...

my friend just posted this: http://www.youtube.com/watch?v=vBOK9r8ciD4&feature=player_embedded funny song indeed!

Posted by I AM > deedee laxmi devi on July 8, 2010 at 6:16am

Erin

Bear attempts to steal chocolate factory

I arrived home from a road trip in the wee hours on the 4th of July and was too tired to unload the car. In addition to all the equipment for my new chocolate factory I'll be opening in the fall, I had 400 lbs of cocoa butter and over 150 lbs of beans in the back of the car. I was convinced that I had the best smelling car (especially at the end of a two week road trip).

The next morning I had confirmation of just how good it smelled. When going to open the back of the car, I noticed th… Continue

Posted by Erin on July 6, 2010 at 10:56am — 1 Comment

Jeffrey Kingman

Dessert Professional Social Media Coverage of the World Pastry Forum This Week

Cross-posted from Chalkboarder News




We’ve got a veritable flurry of social media content messaging happening over the next seven days from our client Dessert Professional Magazine.





… Continue

Posted by Jeffrey Kingman on July 2, 2010 at 12:56pm

Susie Norris

Join the new blog on Cakes, Candies, Cookies and Chocolate!


Please join the new blog about cakes, cookies, candies and chocolate....Susie Norris Sweets. Bloggin' with recipes, travels, confectionary techniques, interviews, articles and all the sweet stuff.

Posted by Susie Norris on July 1, 2010 at 6:03pm

 
 
 

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