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Dave W's Page

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Dave W replied to PHLChocolate's discussion Chocovision MiniRev- Help needed in the group Startup Central
"There is a known fault with the Rev2 - if you turn it on and get EE on the read out, then do anything except hit the reset button, it will burn out the heater motor, it's then an expensive repair. It's one of those many Chocovision bugs…"
May 24
Dave W replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"If you are tempering manually you have to keep moving the mass to ensure that your seeds are distributed and therefore chrystalisation is even. You maybstill have to intervene with either a heat gun or more seed to ensure correct viscosity. With the…"
Dec 14, 2013
Dave W replied to Lane Wigley's discussion Viscosity/Thickness of chocolate when manually tempering vs. Chocovision in the group Home Brew Chocolate
"Hate to state the obvious but check the calibration of your thermometer, if you temper manually and it seems to thick not stirring to even out the temperature or a one or two difference in your thermometer would give you that condition."
Dec 13, 2013
Dave W replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central
"Check the temperature with another probe. It sounds like your batch is over tempered so check the accuracy of the baffle probe."
Dec 2, 2013
Dave W replied to Brockton Gates's discussion My friends and I invented a product that cheaply automates tempering! Feedback needed.... in the group Startup Central
"Surely if you have to stir, and it will raise and lower temperature very slowly, it is not automatic. You have to stir continuously otherwise you have uneven crystallisation so this is just a melter."
Aug 22, 2013
Dave W replied to Andrew Beasley's discussion Fastest way to cool chocolate in the group Startup Central
"I use a wine refrigerator and have no problem with condensation. Before I put the trays into the refrigerator my moulds are put onto a wire rack and immediate cooling is with a hurricane fan. Nothing fancier than that. This ensures that heat is…"
Aug 22, 2013
Carley Felton replied to Dave W's discussion Display Chocolates in the group Startup Central
"I am working on the same scenario right now for display chocolates at the Farmer's Market. We are using PC Marine Epoxy Putty (available at local hardware stores). We spray Pam into the mold before filling with the putty. Let it dry in the…"
Jul 3, 2013
Andy Ciordia replied to Dave W's discussion Display Chocolates in the group Startup Central
"For farmers markets during the summer we used to make clay core truffles. Using a dark brown modeling clay available at your hobby store we created the right size spheres and then would coat them in a coating chocolate, decorate them like normal and…"
Jun 26, 2013
Aldona Koppenhaver replied to Dave W's discussion Display Chocolates in the group Startup Central
"Hi, my name is Aldona and I just graduated from chocolatier classes. I read somewhere that someone had the same problem so they made "display chocolates" out of Fimo or polymer clay. They said it took awhile to make them but it was worth…"
Jun 11, 2013
Dave W added a discussion to the group Startup Central
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Display Chocolates

I would like to display my products in the store window to bring in customers. Obviously I can not use standard chocolate, it would be a puddle of melted chocolate in no time.I would like to make the chocolates represent what I actually sell in the store so need to use a substitute that will not ruin my moulds. If anyone has succeeded in finding and using a good product that remains intact for a reasonable length of time, especially in a sunny location, and of course doesn't affect the moulds,…See More
Jun 2, 2013
Dave W joined Clay Gordon's group
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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.
Jun 2, 2013
Dave W joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Jun 2, 2013
Dave W replied to Nancy Bontrager's discussion Warming/Thinning Fondant enough to deposit into molds
"What temperatures are we talking about? What are you heating it to and when does it set?"
Feb 20, 2013
Dave W replied to Donna Roesink's discussion Please help a newbie who wants to mold solid chocolates
"You will need to couverture and you need to temper it if you want the essential snap, shine and shrinkage. From a tin mould? - that is going to take some practice and some very careful temperature control."
Feb 20, 2013
Dave W replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I tried making horseradish mustard pralines last weekend - it needs a little more work.,"
Feb 20, 2013
Dave W is now a member of The Chocolate Life
Feb 18, 2013

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
My courses at Callebaut
My favorite chocolate is:
Tanzanian Chilli chocolate

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