The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brendan
  • Male
  • Somerville, MA
  • United States
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Brendan's Friends

  • Carla Martin
  • Mark C
  • ricardo villanueva
  • Lisa N
  • Chocolate
  • Susan Van Horn
  • Gary Shieh
  • Pierre (Pete) Trinque
  • Hector Velásquez
  • Andre Costa
  • H.C. 'Skip' Bittenbender
  • Nicole
  • The Republic Of Chocolate
  • ChocoFiles
  • Alan McClure

Brendan's Groups

Brendan's Discussions

Chocolate Technique: What would you like to learn more about?

Started this discussion. Last reply by Maja Zorga Dulmin Jan 6, 2012. 29 Replies

Hershey on the block.

Started this discussion. Last reply by cybele Sep 26, 2008. 5 Replies

 

Brendan's Page

Latest Activity

Mark C and Brendan are now friends
Apr 9, 2013
Brendan replied to Mark C's discussion Wanted - Used ACMC Machine in the group Classifieds - For Sale or Wanted
"Hi Mark. I've got an AMC that's seen heavy use: the case is worn, it's not pretty, but it works great. I used it most recently over the holidays. I put in a new motor shortly before closing my business, so that's still fresh. I…"
Apr 9, 2013
Maja Zorga Dulmin replied to Brendan's discussion Chocolate Technique: What would you like to learn more about?
"Is this e-book now available? :)"
Jan 6, 2012
Brendan and Carla Martin are now friends
Oct 12, 2011
Brendan is now friends with Susan Van Horn and Lisa N
Oct 5, 2010
ricardo villanueva left a comment for Brendan
"Anyway, the Innoconcepts grinder works like many form India, stone plate and rollers driven by about a 1/2 to 3/4 hp motor, connected by a belt, which also drives fan. The electrics consist of a simple on-off switch. Simple is good -- easy to use…"
Sep 11, 2010
ricardo villanueva left a comment for Brendan
"About the Innoconcepts Ultra: Well first. cocoa is about the the most difficult thing to grind because it is a non newtonian fluid. Roughly, that means the more you compress it, the harder it gets. Ever see the Mythbusters show when they walk on a…"
Sep 11, 2010
Brendan replied to Jennifer Thamer's discussion Cheese and Chocolate -- shelf life?
"I have used triple-creme cheese as if it were butter with great success. If you never use butter in your existing ganaches, try some experimentation. You might end up playing around a little with your formula to get the texture right, but if your…"
Mar 18, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Lugging my first heavy blocks of Valrhona home for experimentation.
My favorite chocolate is:
Umm...somewhere between Amano and Amedei.
I'm a former professional and current chocolate maven. Sometimes I miss running a business, but these days I have more time to play around.

Brendan's Photos

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Brendan's Blog

One day in Paris

Posted on March 2, 2010 at 7:56am 3 Comments

Next week I'll be in Paris for a day. It'll be my first time, and I'm skipping the landmarks and museums in favor of chocolate shops. Any advice from those familiar with the scene would be appreciated. I'm currently planning to visit Patrick Roger, Jacques Genin, Jean-Paul Hevin and Michel Chaudun. I might stop at Maison if I pass one, but I can always find them in NY.



Any other places I should include? For those with more than one shop, is there a particular location I should visit?… Continue

Chocolate Packaging for sale

Posted on September 20, 2009 at 8:46pm 0 Comments

I just posted some unused chocolate boxes, bags etc. over in Classifieds. Will be very reasonable on price...I want my storage back.

Not-so-trivial trivia

Posted on February 21, 2008 at 5:59pm 2 Comments

Here's a question for any seriously informed chocolate people. What's the story with the Smith (aka W.C. Smith) company? The used enrober market is peppered with Smith machines, and a quick search turns up enrober patents listed under a W Smith & Sons Inc. My search for info on the company that makes/made these machines has been fruitless, however. Are they closed? Were they bought out? Is the Smith line currently made/supported by another company? Is it some kind of national… Continue

Standing Up for the Fondeur - a Missive

Posted on February 18, 2008 at 2:30pm 1 Comment

I've noticed a trend that disturbs me. There are enough misconceptions and unjustified biases in the chocolate world already; it's time this one was laid to rest. I've seen it time and again, in news features and in company literature. I saw it just now. As interest in fine chocolate rises and the number of domestic bean-to-bar manufacturers rises (thank goodness), I see it more often.



"We don't just melt other people's chocolates."



The sentiment is a fair one, but it's so… Continue

Comment Wall (14 comments)

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At 12:06pm on September 11, 2010, ricardo villanueva said…
Anyway, the Innoconcepts grinder works like many form India, stone plate and rollers driven by about a 1/2 to 3/4 hp motor, connected by a belt, which also drives fan. The electrics consist of a simple on-off switch. Simple is good -- easy to use and, if need be, repair. I modified mine ( the one for sale) by adding cocoa butter ( which I made in an arbour press like the one at Greneda chocolate) and by running the nibs through a hand crank meat grinder. Cleaning secret: chocolate laughs at dish soap. Plain water cleans very effectively and quickly if under high pressure. Hope this answers your question.
At 11:52am on September 11, 2010, ricardo villanueva said…
About the Innoconcepts Ultra: Well first. cocoa is about the the most difficult thing to grind because it is a non newtonian fluid. Roughly, that means the more you compress it, the harder it gets. Ever see the Mythbusters show when they walk on a pool of liquid corn starch -- as long as they are quik they can can actually walk on liquid. I they stop, they sink ( as the solid quickly changes properties. ) That means a cocoa grinder has to be tough. As an experiment, I send cocoa beans to this company that makes blenders. They advertise their blenders under extremem conditions, chopping up a cell phone, chuncks of wood, etc. The chocolate beans over heated their machine. They had to admit it could not handle cocoa. more...
At 10:56am on October 19, 2009, Hector Velásquez said…
Cocoa Arriba Ecuador? very good, ... hecdave123@yahoo.com
At 8:11pm on September 26, 2009, Ruth Atkinson Kendrick said…
I could be interested in the NC3006. I haven't used that size, but have used their 4 and 9 piece. ruth at sweetchocolot.com
At 12:11pm on September 23, 2009, Joshua D. Rector said…
Hi! I'm Erin, Joshua's partner. Thank you! You've made some very important points. We've already put some focus on our location with regards to demographic. One thing I didn't consider is waste. It's going to be tricky keeping waste to a minimum in the beginning stages, or not falling to the latter of being under stocked. I guess it's all part of the dance. When do you think the best time to start a chocolate business would be? Should we start well before the season, giving some time to get the word out, or should we start closer to the opening so there's lower risk in waste?
At 11:50am on February 16, 2009, Cecilamor said…
Love your creations!!!
At 7:34pm on April 23, 2008, Alan McClure said…
Hi Brendan,

I hope that things are going well for you. I am apparently chocolate-life-illiterate, because I can't figure out how to send you a private message. I just wanted to ask you where you had seen people badmouthing chocolatiers as mentioned in your post here:
http://www.thechocolatelife.com/profiles/blog/show?id=1978963%3ABlogPost%3A3361
Of course, I didn't want to ask you to mention any names publicly, so I was hoping to send a private message, but since I can't figure it out, maybe you could just send me a private message back.

Best,

Alan
P.S. I look forward to trying those peanut butter cups again!
At 10:33pm on April 7, 2008, Valerie said…
Lionettes is perfect, thanks. Good luck on finishing up your kitchen.
At 10:01pm on April 6, 2008, Valerie said…
Does La Tene have a storefront? You're chocolates look and sound delicious, I'd love to stop in and pick up a box. I visited your website, but couldn't find an address.
At 9:45pm on March 20, 2008, Chocoflyer said…
PS- your photos are beautiful! thank you!
 
 
 

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