The Chocolate Life

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Dale Anderson
  • Male
  • Kalamazoo, MI
  • United States
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Dale Anderson's Friends

  • Chuck Horne
  • Lourdes Paez
  • Jody Dotson
  • Mimi Wheeler
  • Reonne (aka Choco Mama)
 

Dale Anderson's Page

Latest Activity

Jack Meyer replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"I had a batch come out gritty and chalky as well after 72 hrs. in the melanger. I too added more butter (10%) and  ran it back through but tried the dark chocolate setting, and raised the high end temp to 120F like I typically do for dark…"
Dec 4
Mark Allan replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Milk chocolate is not my strength. I do not have a bloom problem, but my wife says our milk chocolate tastes gritty, chalky. I grind it for 24 hours minimum, but it still is not as smooth as the dark stuff. I am just using a 2L wet grinder. The…"
Dec 3
Jack Meyer replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"I have another type of tempering problem and could use some help. Whenever I make milk chocolate and the room temp. as well as humidity are within reasonable ranges I cannot get all the bars to come out without the last 25% of the bars developing…"
Dec 3
Anjali Gupta replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Dale, It is to do with the viscosity of your chocolate. You have probably worked that out by now. If the same chocolate works fine in your other machines, I would contact Chocovision. Good Luck."
Nov 28
Mark Allan replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"OK, well I'm talking as if I know something about tempering machines, which I do not. :) I tried molding chocolate for the first time in cool weather yesterday. It was much more difficult than usual. I live in the mountains of Honduras and our…"
Nov 28
Dale Anderson replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Anjali, I'll add these thoughts to my list of considerations. The odd thing is that my chocolate melts fine in the machine (I am melting drops/wafers), and only bunches up after the seed is removed and the mass is on the way to being brought to…"
Nov 28
Dale Anderson replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Mark, Thanks for your thoughts. Yes, I hold and work with the tempered chocolate at ~90 degrees (I melt to 115 F, cool to 82, bring up to 90 and hold). It is the air temperature in the room that's ~73 degrees."
Nov 28
Anjali Gupta replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Hi Dale, I have had a similar problem with my chocovision. I think that happens when the chocolate cannot flow easily. I have resolved it by (1) melting all the chocolate before putting it into the machine, or (2) starting with a small amount of…"
Nov 26
Mark Allan replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"I'm wondering if it's too cold? I temper manually and try to keep my dark chocolate between 90-95F."
Nov 26
Dale Anderson added a discussion to the group Startup Central
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Chocovision Tempering Question

Forgive me for the double post--I "commented on another thread, and want to post this as a new discussion too. Thanks!I've been running 3-5 Rev Deltas pretty much all day every day for 4 years. Recently, I've had a problem that I haven't been able to figure out. A machine will near the end of the tempering process (in the period after "seed out") and will over crystallize and begin to bunch up…See More
Nov 26
Dale Anderson commented on Clay Gordon's group Startup Central
"Dave, Thanks so much for your response. I'll see if adding a bit of cocoa butter resolves the issue. This would be a lovely simple fix."
Nov 26
Dale Anderson commented on Clay Gordon's group Startup Central
"Chocovision Rev Delta Help Needed. I've been running 3-5 Rev Deltas pretty much all day every day for 4 years. Recently, I've had a problem that I haven't been able to figure out. A machine will near the end of the tempering process…"
Nov 26
Liz replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"I did some yesterday in a food processor, if you don't need a large amount, this works fine.   You are going to get some melting, so keeping thing cools will help (as Brad said).  What I did was stop it, remove what was shaved…"
Nov 6
Dale Anderson replied to James Strong's discussion WANTED!! Mol d'Art 3 or 6 kg. Melter!! in the group Classifieds - For Sale or Wanted
"James, I have a 6kg Mol d'Art melter that I'd sell for $425 (including shipping to Oregon). I have modified the pan with a wire for scraping excess chocolate off dipped pieces, and a clip for anchoring a thermometer probe. I'll attach…"
Nov 3
Dale Anderson replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Thanks, Preston!"
Nov 3
Preston Stewart replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"I've used the grater attachment on a food processor.  It can only do about 4-6 cups at a time, but it creates nice snow-textured chocolate.  It does gum-up eventually, but I can do 100+oz that way in less than 10 min.  I store…"
Nov 3

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Training at the French Pastry School.
My favorite chocolate is:
Dark chocolate orange/cardamom truffles
Confections With Convictions
116 W. Crosstown Parkway, Suite 101
Kalamazoo, MI 49001
(269) 381-9700
daleanderson@mei.net
www.confectionswithconvictions.com

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Comment Wall (9 comments)

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At 10:13pm on April 2, 2012, Mimi Wheeler said…
I do have a substantial amount of chocolate on hand at current time. I did get a big shipment in while we were communicating. I am very interested in your 65 and 70 percent and likely to purchase from you in the fall. maybe earlier... I hope to visit first week of May. I'll get back to yo.
I suggest that we communicate more directly. My email is Mimi@grocersdaughter.com
thanks so much Dale. I really look forward to meet you! thanks, Mimi
At 8:17am on February 16, 2012, Mimi Wheeler said…

I'll give you a call Dale as time grows closer. Tomorrow off to sunny Bisbee, AZ. Thanks, Mimi

At 8:50am on February 15, 2012, Mimi Wheeler said…

HI Dale, I hope you had great Valentine's Day sales! I am heading to Grand Rapids the first week of May where I will visit Patricia's Chocolate in Grand Haven. I might be able to swing by to see your production if invited by you. Know that you are most welcome to come see what I do. Collaboration is one of the things that make working with chocolate fun. I hope to receive your samples in the mail- I am very happy to send you a check to cover cost or pay however you need me to! Have a great day!

Sincerely, Mimi

At 4:09pm on February 7, 2012, Mimi Wheeler said…

that is great Dale. Thanks! Mimi

At 11:19pm on February 6, 2012, Mimi Wheeler said…

I don't think she is going down for a while and I'd much rather have the samples sooner than later. i'm expecting a large shipment from one of my providers in a few weeks and If I really like what you have to offer I might reduce my order. Thanks.

Mimi

At 4:14pm on February 6, 2012, Mimi Wheeler said…

Hi Dale, I'd like the larger quantity if  doable. I would want to both taste and re-temper and taste to really assess the quality  for me. You can either just bill me for cost with the shipment or I can pay you on paypal or pay by credit card. Thank you. I look forward to collaborating more in the future.  My assistant Cile is often in Kzoo where her parents reside and I know that she will stop in to  say hello and purchase your your confections for us to try. 

I am really excited about potential future collaborations!

Regards, Mimi

At 10:44am on February 6, 2012, Mimi Wheeler said…

Hi Dale,

Will you be sending me samples> I'd love it. Thanks.

My address is P O Box 103. Empire, MI 49630 or physical address is 12020 S Leelanau Hwy, Empire. Happy to reimburse you of course. Enjoyed chatting with you!   Sincerely, Mimi

At 7:49pm on March 27, 2011, Lourdes Paez said…

Dale i will appreciate to hear about your experience, I have not made my mind yet as to participate or not in the program, I have never been in an online course

regards

At 11:28am on March 23, 2011, Mimi Wheeler said…

Thanks, Dale! I will investigate the leads you gave me.

Heading to Ecuador on the cacao trail in a few days. Kind regards, Mimi

 
 
 

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