"Clarah:
Are you planning to open your shop in the Cote d'Ivoire?"
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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
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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…"
beth campbell replied to beth campbell's discussion melanger necessary?"thanks so much for all you share Clay. It is very informative and I get alot out of this website. I look forward to hearing more about this machine. As my business grows I would love to upgrade to a larger capacity, quicker method. I…"
Veronique replied to Veronique's discussion Where to buy transfer sheets (USA)"Thanks for all the suggestions!"
Rochelle replied to Veronique's discussion Where to buy transfer sheets (USA)"Not in the USA but...... http://www.pcb-creation.fr/"
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Evan;
Lecithin doesn't bind with water. In the case of chocolate it's not an emulsifier (something I have already written about in another post, so here I go again repeating myself needlessly because you choose note to…"
kausar joined Clay Gordon's group
Giving Back
It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. The purpose of this group is to discuss ways to improve the quality of life of farm families and farm communities worldwide.
kausar joined Clay Gordon's group
Hawaii Cacao
Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
kausar joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
kausar 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.
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @Cofinacocoa @PatricksBeer @ronmartinez
Cher Diamond replied to George Trejo's discussion Hilliards Little Dipper Analog $700 Shipped in the group Classifieds - For Sale or Wanted"Is this still available?
cher@mauriesfinechocolates.com"
Cher Diamond replied to Lauren Brill's discussion For Sale Hilliard Little Dipper in the group Classifieds - For Sale or Wanted"Is this still available?
cher@mauriesfinechocolates.com"
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Forum
financing a chocolate shop
Started by Clarah Manuhwa in Chocolate Education. Last reply by Clay Gordon 6 minutes ago. 2 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
melanger necessary?
Started by beth campbell in Tech Help. Last reply by beth campbell 8 minutes 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 10 minutes 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 1 hour 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
Emerging Chocolatier with questions.
Started by Evan Langendorf in Opinion. Last reply by Brad Churchill 6 hours ago. 8 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
Tempering Machine VS Melter
Started by Lawrence danielka in Opinion. Last reply by Kerry 16 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
Choosing the right chocolate?
Started by Mike Mills in Opinion. Last reply by Nick Henderson on Wednesday. 2 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
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
Washing Strawberries
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Jeffray D. Gardner on Tuesday. 4 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
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
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…
Continue Academy of Chocolate Awards: An Opinion
Posted by ernst bachmann on March 22, 2013 at 1:00pm 0 Comments 0 Likes
I just read the results of this years competition of the academy ,and when I saw your article, I was pleased that a few people ,realised that this competition is what it is , a platform to congratulate its own members and pat them on their back.many clubs organisations and professions have annual manly internal competitions which have not much significance outside their own circles and therefore not much notice is given to themIn the outside world. This is the same here,as we are…
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