The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Daniel Haran
  • Male
  • Montreal, QC
  • Canada
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  • Jessica Conrad
  • Nat
  • Clay Gordon

Daniel Haran's Page

Latest Activity

Daniel Haran joined Clay Gordon's group

International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.The Awards are overseen by…See More
Nov 26
Daniel Haran joined Clay Gordon's group

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
Nov 26
Daniel Haran replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"Did you clean the conche before this recipe? You may have residue left. As for the ingredients, I don't use lecithin or vanilla but both those amounts sound really high. How long did you conche for? Was the metallic taste there at the…"
Nov 21
Daniel Haran replied to Keti's discussion Chocolate Vendors
"Where are you located, what's your usage, volume, and budget?The two big couverture players in my area are Barry and Valrhona. Some use Belcolade because it's cheaper and "Belgian", but it's nowhere near as good. Real…"
Nov 6
Daniel Haran replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I've used a Mitutoyo brand micrometer I bought used on eBay. By grinding 48 hours I hardly need to worry about particle size. It'll come out of storage once I get a universal so I can understand how fast it's refining. It was really…"
Oct 31
Daniel Haran replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"It's expensive, and you'll have a hard time asserting it against big players who can see what you've done. Smaller players can come out of the woodwork and show prior art, or simply replicate what you have done with other…"
Sep 30
Daniel Haran replied to Donny Gagliardi's discussion Roaster review
"25% increments sound like too little control. I get very different roasts with each 10-20 degree difference, which is trivial to accomplish with the Gene Cafe. Are you supposed to cycle up and down between 50-75% to get a desired temp between those…"
Sep 29
Daniel Haran replied to Donny Gagliardi's discussion Roaster review
"I've used a Behmor for a while - what's frustrating is the lack of control. I'd read about roast profiles in forums or books and be unable to apply it, so I resold mine to a friend and got a Gene Cafe. It's a lower capacity…"
Sep 28
Daniel Haran and Jessica Conrad are now friends
Sep 6
Daniel Haran liked Tim Williams's discussion Source for organic sugar with a neutral aroma?
Jan 2
Daniel Haran replied to Andy Ciordia's discussion Market Research for 31133: Confectionery Mfg Purchased Choc. in the group Startup Central
"I hate business plans with a passion. Unless you are entering a well-known market, it's all guesswork. Fiction. Most of the industry reports are just educated guesswork. In good IT startups, prototyping and quick learning is valued over…"
Aug 22, 2011
Daniel Haran joined Clay Gordon's group

Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Aug 22, 2011
Clay Gordon and Daniel Haran are now friends
Aug 19, 2011
Daniel Haran commented on Clay Gordon's group The Science of Chocolate
"Solis: I've tried 40% vodka and 40 and 94% grain alcohols. By far the vodka was the best, without the rubbing alcohol feel; 94% was disgusting. Ground cocoa mass infused faster. Concerned I was wasting a lot of cocoa butter, I tried cocoa…"
Aug 19, 2011
Daniel Haran joined Clay Gordon's group

The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Aug 19, 2011
Daniel Haran is now a member of The Chocolate Life
Dec 27, 2009

Profile Information

Dark, Milk, White?
Most memorable chocolate experience:
Discovering single-origin bars at my grocery store, realizing chocolate could be like wine.
My favorite chocolate is:
Cluizel's Panama

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