The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Craig Boreth
  • Male
  • Santa Monica, CA
  • United States
Share on Facebook
Share Twitter

Craig Boreth's Friends

  • Susan Van Horn
  • deborah

Craig Boreth's Groups

Craig Boreth's Discussions

Legal Jargon: Alcohol in Confectionery

Started this discussion. Last reply by Sebastian Sep 29, 2011. 1 Reply

Here's a line from the DC city code.  Can anyone tell me what the last clause means: [Confectionery is considered adulterated if it]: "...bears or contains more than 0.5% of alcohol by volume, which…Continue

Transfers on White Chocolate?

Started this discussion. Last reply by Richard Foley Sep 4, 2011. 5 Replies

Anyone having luck getting transfers to work consistently on white chocolate?  I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet.  These…Continue

Butter Ganache Question

Started this discussion. Last reply by Richard Foley Sep 4, 2011. 7 Replies

I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl.  Is there a common technique folks use to warm up their…Continue

 

Craig Boreth's Page

Latest Activity

Craig Boreth joined Clay Gordon's group
Thumbnail

Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Aug 22, 2013
Craig Boreth liked Clay Gordon's group Classifieds - For Sale or Wanted
Aug 22, 2013
Craig Boreth replied to Jonathan Steiner's discussion Does anyone know of a private label/contract manufacturing in Los Angeles or southern California ? in the group Startup Central
"Hi Jonathan: I'm in Santa Monica and could probably help you out, depending on the details.  Drop me a line: craig@twicethevice.com Thanks, Craig"
Jan 8, 2013
Craig Boreth replied to Kathryn James's discussion Photographing your finished products in the group Startup Central
"Yep, $5 at Anna's Linens."
Feb 23, 2012
Craig Boreth replied to Kathryn James's discussion Photographing your finished products in the group Startup Central
"I use this Sunpak portable setup which works nicely: http://ht.ly/9fHvx.  I've paid to have professional shots taken, which is usually worthwhile if you're planning on enlarging for print display.  Otherwise, for the web or…"
Feb 23, 2012
Sebastian replied to Craig Boreth's discussion Legal Jargon: Alcohol in Confectionery
"it effectively means that you can't add alcohol if you plan to sell your product."
Sep 29, 2011
Craig Boreth posted a discussion

Legal Jargon: Alcohol in Confectionery

Here's a line from the DC city code.  Can anyone tell me what the last clause means: [Confectionery is considered adulterated if it]: "...bears or contains more than 0.5% of alcohol by volume, which is derived solely from flavoring extracts, except that the  confectionery shall not be adulterated for purposes of this chapter if the …See More
Sep 28, 2011
Richard Foley replied to Craig Boreth's discussion Butter Ganache Question
"Best solution is make sure your bowl is always slightly warmer than the solidification temp of chocolate"
Sep 4, 2011
Richard Foley replied to Craig Boreth's discussion Transfers on White Chocolate?
"Because white chocolate has the lowest working temperature, your transfers are having a hard time "transferring" . So it is very important you get them on to the top of your creations immediately. Also try storing your transfers at a few…"
Sep 4, 2011
Craig Boreth replied to Craig Boreth's discussion Transfers on White Chocolate?
"Yeah, I agree, especially the dipping as least favorite part. :)"
Sep 4, 2011
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?
"Well, it's possible.  I don't do that style of chocolates, so I can't offer much.  I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may…"
Sep 4, 2011
Craig Boreth replied to Craig Boreth's discussion Butter Ganache Question
"With a butter ganache, which works better with the flavors I'm using, I need to begin with melted tempered chocolate."
Sep 4, 2011
Clay Gordon replied to Craig Boreth's discussion Butter Ganache Question
"Most people I have ever seen make a ganache avoid the problem by not starting out with melted tempered chocolate. There's no technical requirement to use melted tempered chocolate to make a ganache. Of course, Cathy's answer is a very…"
Sep 4, 2011
Craig Boreth replied to Craig Boreth's discussion Transfers on White Chocolate?
"I'm actually not using molds, but dipping and then placing the individual sheets on top.  I wonder if the molds hold in enough residual heat to make the transfer, while there's just not enough heat hanging around to work on the dipped…"
Sep 3, 2011
Robyn Wood replied to Craig Boreth's discussion Transfers on White Chocolate?
"Never had any problems with white chocolate and transfers.  I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard. These two are the usual ones I make, and never had a flop.   How long do you leave them before…"
Sep 3, 2011
Craig Boreth posted a discussion

Transfers on White Chocolate?

Anyone having luck getting transfers to work consistently on white chocolate?  I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet.  These same transfers work perfectly on dark chocolate. Any thoughts?  Thanks!! CraigSee More
Sep 3, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Re-creating Michel Richard's chocolate dome from memory the first time I met my girlfriend's (now wife) parents (now in-laws).
My favorite chocolate is:
Callebaut semisweet

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