The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Adam G.
  • Male
  • Austin, TX
  • United States
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  • Robby Booth
 

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Latest Activity

Adam G. replied to Steven Shipler's discussion Best way to melt Cacao Butter?
"Oven, lowest setting."
Mar 28
Adam G. replied to Journey Shannon's discussion 10 - 15 lb Chocolate Making Machine
"Regarding the Premier Grinder, are you referring to the 1.5 or 2 liter (tilting) model? I just did a 5 lb. test batch on the 2 liter model and it worked like a champ. It certainly could handle more and I'll find out how much in the next few…"
Feb 5
Adam G. replied to Alan Caldwell's discussion I melted my Santha...questions ensue
"Here you are. Hope this helps."
Feb 4
Adam G. replied to Sarah Hart's discussion hilliards Little Dipper and the end of 100 watt lightbulbs...
Jan 28
Adam G. replied to Tim Williams's discussion Source for organic sugar with a neutral aroma? in the group The Science of Chocolate
"As you discovered it is difficult to find a clean organic sugar. The refining process that completely removes all traces of molasses requires the use of chemicals so the final product can no longer be considered organic, even if the manufacturer…"
Jan 3
Adam G. replied to John M Rossini's discussion Chocolate Coated Coffee Beans
"This would be a lot of manual labor but what about a coffee bean shaped mold where actual coffee beans serve as a "filling"? Of course the mold's cavities would need to be large enough for the bean and space for a decent coating."
Nov 19, 2013
Adam G. replied to Diane Harrison's discussion Blooming Milk Chocolate vs Dark Chocolate
"How did you temper them? Each most likely has its own tempering profile: "...milk fat delays the onset of crystallisation, lowers the melting point of cocoa butter and that chocolate containing milk fat requires lower temperatures and longer…"
Oct 28, 2013
Adam G. replied to Kaydee Kreitlow's discussion business structure in the group Startup Central
"Nope, still sole proprietor. I don't have any plans to change unless I decide to share ownership."
Oct 28, 2013
Adam G. replied to Kaydee Kreitlow's discussion business structure in the group Startup Central
"I went with sole proprietor and liability insurance to get things started. It's as simple (and affordable) as it can get. LLC is best if you're in a partnership and/or need to share ownership. The extra protection is helpful but as I was…"
Oct 28, 2013
Adam G. updated their profile
Oct 28, 2013
Adam G. joined Clay Gordon's group
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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
Oct 28, 2013
Adam G. joined Clay Gordon's group
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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.
Oct 28, 2013
Adam G. joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
Oct 24, 2013
Adam G. replied to Renee Shuman's discussion Cellophane Packaging Suggestions? in the group Startup Central
"FYI: This article from 2007 mentions that The Revere Group supplies Askinosie with their wrappers. They use a material called NatureFlex."
Sep 19, 2013
Adam G. joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Sep 19, 2013
Adam G. replied to Brad Churchill's discussion A question everybody can contribute to...
"I also think consumers would be annoyed with the reverse -- getting hit with a credit card usage fee during checkout. I think it's pretty well understood that by and large we're a plastic-using society (for better or worse), there is a…"
Sep 18, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Watching the expression on the face of my children as they experience chocolate for the first time.
My favorite chocolate is:
My own!

Comment Wall (1 comment)

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At 7:39am on August 22, 2013, Robby Booth said…

Hi Adam,

Actually, yes. I have many of the Cabrellon 1750 molds left. We started using them again last year so we kept the inventory we had, but we have now completely switched over to a smaller 1.8oz bar. So they are available for sale if you are interested.

 
 
 

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