The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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

Dale Anderson replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Brad and Ben, Thanks for replying and for your suggestions.I'll give them a try. All the best, Dale"
11 hours ago
Ben Rasmussen replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"After getting a recommendation from another chocolate maker, I tried an ice shaver/snow cone machine. It works pretty well. It makes more of a chunky powder than flakes, though. I did get a small amount of melting after running it for a bit, but the…"
11 hours ago
Brad Churchill replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Robocoup.  However you will always get melted chocolate due to the friction and heat.  Keeping the chocolate cold and doing things in a very cold room helps a lot.  "
22 hours ago
Dale Anderson added a discussion to the group Startup Central
Thumbnail

Chocolate Grating

Sorry, I posted this question on another thread.Here goes again...Does anyone have an automated way to shave chocolate into fine particles (like you'd get from a cheese grater) that works well (not a lot of melted goo)? The chocolate flaking/shaving machines appear to do larger curls, and are fairly expensive. Has anyone tried using an electric cheese grater, snow cone machine, etc. with any good results?See More
yesterday
Dale Anderson commented on Clay Gordon's group Startup Central
"Does anyone have an automated way to shave chocolate into fine particles (like you'd get from a cheese grater) that works well (not a lot of melted goo)? The chocolate flaking/shaving machines appear to do larger curls, and are fairly…"
yesterday
Dale Anderson posted photos
Oct 11
Reonne (aka Choco Mama) and Dale Anderson are now friends
Aug 14
Dale Anderson replied to John Duxbury's discussion Cutting jellies in the group Startup Central
"John, In my experience with jellies and caramels, bottoming is definitely possible and helpful as a smooth surface for dipping. Un-tempered chocolate is best, as it cuts more easily (tempered chocolate will fracture). If you don't lay too thick…"
Jul 23
Dale Anderson replied to Harald's discussion Longlasting Machines in the group Startup Central
"Harald, I've been running several Chocovision Rev Deltas almost non-stop for the past three years and have had relatively few maintenance problems. Occasionally, you have to tighten the drive chain (which their support staff can tell you how to…"
Jul 8
Dale Anderson replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Dorothy, The French Pastry School in Chicago (http://www.frenchpastryschool.com) offers good week-long basic chocolate classes (for "food enthusiasts") as well as in-depth 1-2 week classes for professionals.  I don't see one…"
May 13
Dale Anderson replied to John Duxbury's discussion Chocolate and Plumbing in the group Startup Central
"John, Most jurisdictions require a grease trap for food service establishments (including chocolate shops). The cocoa butter will congeal in the pipes and clog them, as well as pose problems for your municipal water purification folks. Grease traps…"
Mar 4
John Duxbury replied to Dale Anderson's discussion Accurate Thermometers in the group Startup Central
"Hello Dale.  A big "thumbs-up" for Thermapen.  Expensive but well worth the price.  The speed at which they get to the correct temperature is worth the price alone.  Very durable as well.  I put mine on a hot stove…"
Dec 16, 2013
Dale Anderson replied to Dale Anderson's discussion Accurate Thermometers in the group Startup Central
"Thermapen also makes a model called ChefAlarm, which has a corded probe and comes with a pot clip. I've been using it for several months now and am very happy with it's accuracy and reliability. I recommend getting the pot clip available…"
Dec 16, 2013
Clay Gordon replied to Dale Anderson's discussion Accurate Thermometers in the group Startup Central
"Amaleah - yes.Thermapen by ThermoWorks. The embedded link is not a discount link, it's an affiliate link. If you purchase, I make a few pennies to help pay the costs of hosting TheChocolateLife."
Dec 15, 2013
Dale Anderson replied to John Duxbury's discussion Sorry, another Shelf Life question
"John, You're welcome to use/revise as you like. Best wishes, Dale"
Oct 30, 2013
Dale Anderson replied to John Duxbury's discussion Sorry, another Shelf Life question
"Here's the blurb on the back of my box cards: Our chocolates are freshly made—and best eaten within two weeks. They are crafted with fresh cream, natural ingredients, and real fruit, rather than the hydrogenated fats, preservatives, high…"
Oct 29, 2013

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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