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Ashley
  • Female
  • Whitehall, MI
  • United States
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  • Robin Autorino

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Going to the Chicago show next week?

Started Oct 14, 2013 0 Replies

Hello, I'm new to The Chocolate Life, and am a new chocolatier in West Michigan. I am sure some of you will be going to the trade show in Chicago next week. I wanted to know what you are anticipating…Continue

Tags: Michigan, direct, trade, packaging, Meeting

 

Ashley's Page

Latest Activity

Robin Autorino and Ashley are now friends
Mar 14
Ashley replied to Krista's discussion Suppliers and pricing
"Hi! I really like the brand CasaLuker. I went to the Chicago chocolate show and tried a LOT of chocolate, I thought they were the best, and I like their business practices. I really like their Noche milk chocolate, it's a little darker than…"
Mar 5
Ashley replied to Jim Dutton's discussion Ganache Separation Difficulties
"Originally I was taught from Greweling's books as well. Even in class, almost every time we used white for ganache we had to beat the hell out of it with the stick blender. I can tell you, the faster you can blend the cream and chocolate the…"
Dec 17, 2013
Ashley replied to Jim Dutton's discussion Ganache Separation Difficulties
"Tom- can you tell my why you don't boil the cream? How shelf stable is the ganache if you don't boil the cream? How long does it last? Do you add preservatives? I always boil the cream, to remove as much water as possible. Higher water…"
Dec 17, 2013
Ashley replied to Jim Dutton's discussion Ganache Separation Difficulties
"I recently attended a class that taught to melt the chocolate to around 86 and let cream cool to the same temp, and mix them at the same temp. It has worked for me. My white chocolate ganaches used to always break- an immersion blender usually…"
Dec 15, 2013
Ashley replied to Bart's discussion Using three different colours in one mould: white is sticking.
"I'm a novice as well... Might try first painting/spraying a thin coat of cocoa butter on the mold? That's something I've done to have a uniform shine once released from mold. Perhaps it will help keep the white together. I think if…"
Dec 15, 2013
Ashley replied to Porfyra's discussion Ideas for a chocolate festival...?
"I've found a food photography workshop to be really helpful. Just a basic how to use your phone or point and shoot camera. Perhaps one that has an emphasis on current trends, handmade marshmallows are popular in US, maybe demo a s'more…"
Dec 14, 2013
Ashley liked Robin Autorino's photo
Dec 14, 2013
Ashley replied to Christina Durta's discussion Cleaning Chocolate Molds
"This is how I was taught to clean polycarbonate molds: 1) clean each cavity with a cotton ball and vinegar 2) wipe each cavity dry with cotton ball or make up applicator 3) use heat gun to lightly warm cavities then polish wtth a foam/cotton make up…"
Dec 7, 2013
Ashley replied to pimwipa palahong's discussion Organic Walnut Chocolate Bar
"I agree that it is important. I buy direct trade. Most small farms and co-ops cannot afford the certification fees for fair-trade or organic. It's good that Hershey has this line available, however I would be impressed if they took steps to…"
Dec 2, 2013
Ashley replied to mary amsterdam's discussion hand-dipping truffles
"I pre-coat mine. Wearing gloves I put a nickel size amount of chocolate in my palm and roll truffle, then drop onto pan (I drop them a little hard so that the bottom is flat). The ganache I make is a bit soft, so rolling them in chocolate before…"
Dec 2, 2013
Ashley liked brian horsley's discussion Highest altitude cacao in the world
Nov 24, 2013
Ashley replied to Cesar Guzman's discussion Where do you buy your chocolate?. What kind of chocolate do you buy?. in the group Startup Central
"I really like CasaLuker. I get it through IFI Gourmet. It's from a smaller family owned company in Columbia. They also grow coffee, and exotic berries. The couverture is really high quality. Their Acauca (dark 70%) has won many awards, and…"
Nov 24, 2013
Ashley liked John M Rossini's discussion Chocolate Coated Coffee Beans
Nov 20, 2013
Ashley replied to Jennifer Davis's discussion Tempering & surface texture issue, swirls, circles & matte finish.
"Not sure if this could be related... What kind of sea salt are you using? I make a carmel that I dip in chocolate then sprinkle salt on top. I've had to experiment with different salts. When I used a coarse Pink Himalayan Sea salt the chocolate…"
Nov 13, 2013
Faranak Irani liked Ashley's photo
Oct 16, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Completing my first sculpture, the Aztec God of rain. I used modeling chocolate, poured, molded, and tallow. It was pretty cool.
My favorite chocolate is:
Bonbons, truffles, and bars. Fair trade, organic, single origin.

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