The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Bayla Sussman
  • Female
  • Roanoke, VA
  • United States
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Latest Activity

Bayla Sussman replied to Christina Durta's discussion Cleaning Chocolate Molds
"Instead of cotton balls, try cotton dish towels. The very thin ones work well. We use the warming cabinet, then wipe away residue. Seem to work pretty well. We don't wash every time."
Feb 16, 2012
Bayla Sussman replied to Gita Schurder's discussion Cream Filling
"I use fruit purees, but they have to be reduced. I use cream and/or butter so I don't have many suggestions for you. I know of some folks who use coconut oil or even vegetable oil, but I have no recipe. Sorry."
Feb 15, 2012
Bayla Sussman replied to Gita Schurder's discussion Cream Filling
"Are you molding your shells? Or were you planning to pipe or scoop them? Have you tried reducing a puree?"
Feb 15, 2012
Bayla Sussman replied to Elaine Hsieh's discussion Questions about using a wheel based tempering machine with enrober
"I have a wheel based temperer. When you change over, if you can store the pan in a warming cabinet; then tempering doesn't take forever. Then we usually wash up the wheel and the little spout/waterfall, whatever it is called.…"
Nov 19, 2011
Bayla Sussman replied to Chocotoymaker's discussion Weird marks on molds after when working with hollow molds.
"Are you using colored cocoa butter? "
Nov 19, 2011
Bayla Sussman left a comment for Stacy Noland
"Funny, I didn't know there were 'friends' on this site. Thanks."
Nov 19, 2011
Bayla Sussman and Stacy Noland are now friends
Nov 19, 2011
Bayla Sussman replied to Chocolate Luv's discussion Making bark with a tempering machine
"Have you tried making your bark thin and sprinkling the inclusions onto it?  Like mendiants, very large mendiants."
Nov 8, 2011
Bayla Sussman replied to Melanie Boudar's discussion Paper for Enrober
"Have you tried Harold Guttman? I think you have to get a full case from him, but he deals directly with mills and he will send you samples of possible papers before you commit to a large order. His contact info: 800-203-9213 fax…"
Nov 8, 2011
Bayla Sussman replied to Magrietha Hendrika du Plessis's discussion Mycryo Powder
"Magriet, Mycryo does have its place.  Once in a while there isn't time for a proper tempering (I use a large warmer) and the Mycryo helps.  Just don't over use it; don't rely on it.  And don't use it for white or…"
Jul 5, 2011
Bayla Sussman updated their profile
Oct 11, 2010
Bayla Sussman replied to Lisa - Girasole Chocolate's discussion About to give up!
"David, I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at…"
Jul 10, 2010
Bayla Sussman replied to Lisa - Girasole Chocolate's discussion About to give up!
"I love my ACMC's. I think Sebastian's advice sounds good. Are you adding the seed too early. Is it too melted by time you get to the right temperature for crystalization? Once you get it, the fun will be back. Sometimes it gets so humid…"
Jul 8, 2010
Bayla Sussman is now a member of The Chocolate Life
May 24, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When I was a small child, we were rather poor. One day my mother brought me a present for behaving well; it was a small Hershey bar. I was thrilled I guess I still think of chocolate as a reward to be relished.
My favorite chocolate is:
My Fig and Cognac Truffle is my favorite confection.

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