The Chocolate Life

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Anthony Lange
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  • Durban
  • South Africa
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Anthony Lange's Discussions

The Three Temperature 'non' amigos....

Started this discussion. Last reply by Ruth Atkinson Kendrick Nov 26, 2010. 1 Reply

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperature, my digital probe reads another and my surface digital…Continue

Tags: tempering, gun, probe, temp, control

To freight or not to freight...

Started this discussion. Last reply by Anthony Lange Nov 21, 2010. 3 Replies

That my dear friends is the question.I'm sure a lot of people on this group have come across this problem and I suppose It would have helped me I had read something like this (and I'm speaking under…Continue

Specific heat capacity of chocolate

Started this discussion. Last reply by Anthony Lange Nov 13, 2010. 10 Replies

Do you know what the specific heat capacity of chocolate is? This figure is so important for anyone wanting to make chocolate machinery and yet I havent been able to find it anywhere.  So, If you can…Continue

Tags: chocolate, of, capacity, heat, specific

Another Great Book, Ordered mine just a minute ago....

Started this discussion. Last reply by Ilana Oct 14, 2010. 14 Replies

Check this out.... …Continue

 

Anthony Lange's Page

Latest Activity

Justin Schaffer and Anthony Lange are now friends
Mar 29, 2011
Anthony Lange is now friends with Julian Young, Gretchen Tartakoff and Karine Guillemette
Feb 24, 2011
Anthony Lange updated their profile photo
Dec 25, 2010
Anthony Lange left a comment for Karlien
"Were you looking for organic sugar?"
Dec 22, 2010
Anthony Lange replied to Karlien's discussion Bean to bar in Africa
"http://www.cacaocucina.com/contact should help. I read somewhere that they are only to please to demo their equipment..... and they are in florida. There you go. T"
Dec 3, 2010
Anthony Lange replied to Karlien's discussion Bean to bar in Africa
"Hi Karlien, Sorry to burst your bubble. There are others in SA. Tony"
Dec 2, 2010
Anthony Lange replied to Mike's discussion Building a vibrating table in the group HomeBrew Chocolate
"Hi Mike, Just re reading your post where you seem to say that the vibrating table 'doesn't seem to produce any "snap." ' I would say, that I don't believe the table has anything to do with 'snap'. It's…"
Nov 28, 2010
Jeff Stern replied to Anthony Lange's discussion dipping machines...
"You could always buy a Mol'd'art or other brand 10kg melter. Holds more chocolate, easier to dump back into, and cheaper than a Hilliard's Little Dipper. I own both. Use the ladle to fill or the syringe or pastry bag method. You can…"
Nov 27, 2010
Ruth Atkinson Kendrick replied to Anthony Lange's discussion The Three Temperature 'non' amigos....
"I always use a strip of parchment to test for temper. Some use the tip of the knife."
Nov 26, 2010
Anthony Lange posted a discussion

The Three Temperature 'non' amigos....

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperature, my digital probe reads another and my surface digital gun reads yet another.....  I suppose I could just chuck the whole lot out but then what would I do. Intuit the temperature. Divine it or just go with the standard lip test.   any Ideas would be welcome.... most welcome. tSee More
Nov 26, 2010
Tom replied to Anthony Lange's discussion dipping machines...
"I don't use a ladle per se but a large flat kitchen spoon that scoops about 75g at a time (the size of the mould I wish to fill so I don't have to double dip), just scrape the bottom of the spoon on the side of the bowl and pour into the…"
Nov 24, 2010
Ruth Atkinson Kendrick replied to Anthony Lange's discussion dipping machines...
"Tony, I can confirm your intuition that ladles are a source of constant frustration and waste. Got to get glasses--read this as ladies:-)"
Nov 24, 2010
Carol replied to Anthony Lange's discussion dipping machines...
"Ruth, I love this idea and will use it. The thing I am wondering about is - how to get the shells filled and then drain them quickly enough to get a nice thin shell. The first time I tried this method, I had to really bang out the excess chocolate…"
Nov 24, 2010
Anthony Lange left a comment for Harry Way
"Dear Harry, Thank you so much for your fantastic reply, It was exactly what I was after and now, know knows. Perhaps in years t come I can refer others to you email. Thanks Again, Your Friend Tony"
Nov 23, 2010
Anthony Lange left a comment for Molly Drexelius
"Hi Molly, One advantage of the course was making contacts will so many good people. I look forward to a mutually beneficial friendship and wish you everything of the best. T"
Nov 21, 2010
Anthony Lange and Molly Drexelius are now friends
Nov 21, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
havent stopped since.........
My favorite chocolate is:
Dark

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Comment Wall (4 comments)

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At 2:28am on November 14, 2010, Melanie Boudar said…
The pod pic is nice. Thanks!
At 6:43pm on October 24, 2010, Jay said…
Sorry, only one bag for now. If this quantity is too small, a connection to some kind of distributor here in the US would be great. Someday, hopefully, I'll need pallets or tons. I'm considering doing a bean-to-bar chocolate shop. So I purchased a convection oven, melanger, grinder, made a winnower, and am now practicing making chocolate and confections. Finding repeatable bean connections is proving difficult.
Thanks,
Jay
At 6:39pm on October 12, 2010, Mike Flynn said…
Keylink in the UK seem to be good. My contact there is Elaine Morris (Elaine@keylink.org)

One other option for you would be to go to a Supplier like Barry Callebaut in the UK and ask them about becoming a distributor. I was on a course recently in Dublin with a girl from Gibralta who was looking into this. My contact there is Debbie Osborne (debbie_osborne@barry-callebaut.com) and she may be able to help you.

Let me know how you get on.
At 3:16pm on June 25, 2010, Mike Flynn said…
Hi Tony. I didn't do the Bean to Bar course - just the choclatier one - maybe in a few years i'll go back and do it. I must say i enjoyed the rest of the course though. let me know how you get on with it
 
 
 

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