The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Chef Harold
  • Male
  • Charlotte, NC
  • United States
Share on Facebook
Share Twitter

Chef Harold's Friends

  • Larry

Chef Harold's Groups

Chef Harold's Discussions

gritty chocolate

Started this discussion. Last reply by Chef Harold Nov 19, 2013. 3 Replies

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days.…Continue

chocolate truffle

Started this discussion. Last reply by Chef Harold Aug 20, 2013. 4 Replies

what's the best chocolate to use when making truffles? I have been playing around with some different things and thought I could just use the Toll House Semi sweet chocolate but after I made the…Continue

perservatives in chocolate

Started this discussion. Last reply by Chef Harold Aug 15, 2013. 2 Replies

I trying to learn a little of info on preservatives in chocolate candy bars and truffles. what's the benefit in adding preservative or not.  Can anyone help me out.Continue

 

Chef Harold's Page

Latest Activity

Chef Harold replied to Chef Harold's discussion gritty chocolate
"Thanks guys I'm going to try that method tonight. I think I'm having trouble with my tempering machine. Even though its dummy proof that shinny snap isn't happening. I was reading and I think it because how I'm cooling it…"
Nov 19, 2013
Riadh Falvo replied to Chef Harold's discussion gritty chocolate
"I was taught to test your temper by inserting the tip of a metal teaspoon. Dip, shake off, and set it aside to observe how quickly it hardens. Check for the very things you described above, if swirls or matte finish is present, you can try stirring…"
Nov 19, 2013
Brad Churchill replied to Chef Harold's discussion gritty chocolate
"You are not tempering your chocolate correctly."
Nov 18, 2013
Chef Harold joined Alessandra's group
Thumbnail

Chocolate related stuff

This group is to get everyone talking about chocolate in different forms, such as chocolate pasta, chocolate bubblebath, etc. Anything that you find and love that's chocolate themed!
Nov 18, 2013
Chef Harold posted a discussion

gritty chocolate

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days. Not sure if it's the tempering process, the way i cool the chocolate or the temperature the chocolate is stored in after I package it. Frustrated and need some help.Harold See More
Nov 18, 2013
Chef Harold replied to Chef Harold's discussion chocolate truffle
"thanks man for all your insight you have been giving me sir. I haven't gotten the book yet but I have been looking at the callebaut tv site on key tips on different brands of choc. I'm in the process of ordering callebaut choc so I will…"
Aug 20, 2013
Chef Harold replied to Chef Harold's discussion chocolate truffle
"so true and that is what I have been doing all day today. I'm new to this but it is the same as my catering, the only way to find a good product is to try it out.  "
Aug 20, 2013
Brad Churchill replied to Chef Harold's discussion chocolate truffle
"Harold; Asking that question is kind of like asking the general public what the best wine to drink is.   Taste your ingredients, and then pair them accordingly.  Just because you buy "good quality" chocolate doesn't mean…"
Aug 20, 2013
Larry replied to Chef Harold's discussion chocolate truffle
"Harold, High Quality chocolate will really help with High Quality results. Take a look at Callebeaut TV. It's free and they have a lot of good content. To answer this specific questions, go to…"
Aug 17, 2013
Chef Harold left a comment for Larry
"thanks for the request and insight bro.  "
Aug 17, 2013
Chef Harold posted a discussion

chocolate truffle

what's the best chocolate to use when making truffles? I have been playing around with some different things and thought I could just use the Toll House Semi sweet chocolate but after I made the truffles and it sat out for a day it becomes very gritty to the bite. My logic was if I could make something taste good with the "bottom of the barrel" chocolate I could make a masterpiece with a higher grade of chocolate.  can anyone help me out.chef HaroldSee More
Aug 17, 2013
Chef Harold and Larry are now friends
Aug 17, 2013
Chef Harold replied to Chef Harold's discussion perservatives in chocolate
"You are absolutely right about the shelf life, to get it in stores is my vision as well one day. I'm going to check that book out today and thanks for all your insight. It was greatly appreciated. How long have you been making chocolate"
Aug 15, 2013
Larry replied to Chef Harold's discussion perservatives in chocolate
"There are several ways to look at preservatives as there are several issues that need to be safeguarded against. It would be worth taking a look at Wybauw's book on shelf life. It discusses truffle shelf life at great length. One of the…"
Aug 15, 2013
Chef Harold posted a discussion

perservatives in chocolate

I trying to learn a little of info on preservatives in chocolate candy bars and truffles. what's the benefit in adding preservative or not.  Can anyone help me out.See More
Aug 14, 2013
Chef Harold posted a status
"I'm looking for a good wrapping machine to wrap truffles. Can anyone help me out. The ones I'm coming across are crazy expensive."
Aug 9, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Every time I learn something new, it's a memorable moment.
My favorite chocolate is:
Dark truffle

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service