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Amber B.'s Discussions

Guittard/callebaut/Valrhona ?

Started this discussion. Last reply by Vercruysse Geert Mar 15, 2010. 15 Replies

I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a…Continue

Chocovision vs. Melter

Started this discussion. Last reply by Amber B. Jan 22, 2010. 3 Replies

Ladies and Gentlemen,I'm looking at taking my hobby into (God willing :) a retail point of sale...just for the kitchen :)  My question is this.  I have a Chocovision Rev 2..which clearly will not…Continue

Tags: melter, vs., Chocovision

Display cases

Started this discussion. Last reply by mary amsterdam Jan 13, 2013. 16 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted…Continue

Tags: cases?, Display

 

Amber B.'s Page

Latest Activity

mary amsterdam replied to Amber B.'s discussion Display cases
"Thanks Andy.  That is helpful."
Jan 13, 2013
Andy Ciordia replied to Amber B.'s discussion Display cases
"Winter months for us need no cooling, just transportation. Summer months we use multiple coolers to limit humidity exposure. For the table we either do rotation of product or sacrifice a display box or make clay core dummies dipped in chocolate and…"
Jan 13, 2013
mary amsterdam replied to Amber B.'s discussion Display cases
"I think your advice about "middle steps" is very good.  I began as a hobby, and have been fortunate enough to have the middle step of renting space on an hourly basis at a local bakery/gift shop where i make and sell my chocolates.…"
Jan 13, 2013
Shannon Campbell replied to Amber B.'s discussion Display cases
"I'm in a similar situation where I have just opened a small storefront but want my candies to really stand out and look awesome in a fabulous display case.  I'm willing to invest a little money to get the right case, but what I'm…"
Aug 8, 2011
Vercruysse Geert replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"These are the chocolates (only Valrhona here) I use for pastry and ganache: 1/Blend of Grands Crus: D a r k C h o c o l a t e Abinao 85% Guanaja 70% Andoa Noire 70% Ashanti 67% Caraïbe 66% Extra Bitter 61% Caraque 56% M i l k C h o c o l a t…"
Mar 15, 2010
xinhong liu replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Hi Geert, I just want to add another question. Do I use these for ganache? Or what are the names you can give are most suitble for ganache? Do you use different chocolates for cream ganache or other flavour ganache like fruits? Thanks in…"
Mar 10, 2010
xinhong liu replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Hi Geert, You can not be more helpful! This is what I asked for. I cannot thank you enough for this. I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips. Good night."
Mar 10, 2010
Vercruysse Geert replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Satilia Noire: “Specifically designed for coating” 62% min cocoa 37% sugar 38% fat Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes. Equatoriale Noire “Specifically…"
Mar 10, 2010
Brad Payton replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"What is the viscosity of the chocolate that you are using. You may need to switch to a chocolate with a lower viscosity. The more viscous the thicker the shell. I use a Valrohna with 4 drops on a 5 drop tear system and helps keep the shell thin."
Mar 8, 2010
Ian and Amber B. are now friends
Feb 23, 2010
Kerry replied to Amber B.'s discussion Display cases
"re 2. Indeed you can melt the chocolate in the microwave and then put it in a melter, but it's even easier to just put the chocolate in the melter, turn the heat up to around 40C, leave it overnight with the lid on, then add the seed in the…"
Feb 14, 2010
Gordon Carlson replied to Amber B.'s discussion Display cases
"Andy, Having read your replies to Amber, you have good insight into this chocolate working business. I teach chocolate and candy making to professionals. I would like to give my thoughts on tempering in the microwave. I have done it for up to about…"
Feb 14, 2010
xinhong liu replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Thanks so much on this. I will get inverted sugar. I read about some airticles about making inverted sugar. I want to give a go. Best regards, Xinhong"
Feb 10, 2010
Vercruysse Geert replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Hello Xinhong Liu, Sorbitol can be used, but its like maltitol! D-sorbitol also D-glucitol (E420) Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a…"
Feb 10, 2010
Jonathan Edelson replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"I am quite partial to the Callebaut line, in particular 60-40-38-NV for enrobing, though I usually mix it with something slightly sweeter such as their 811NV. On your ganache: are you giving it a chance to crystallize at room temperature before…"
Feb 9, 2010
xinhong liu replied to Amber B.'s discussion Guittard/callebaut/Valrhona ?
"Thanks very much your insights on this. This would be very helpful for me. By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar? My supplier only has Sorbitol. Thanks"
Feb 8, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making truffles with my son
My favorite chocolate is:
eaten

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