The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Lubertozzi
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  • Oakland, CA
  • United States
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David Lubertozzi's Page

Latest Activity

David Lubertozzi replied to Sarah Hart's discussion brix hydrometers/ refractometers
"AFIK, sorbets should be around 25-30º Brix; a cheap floating glass winemaker's hydrometer will work fine for that; they run $10-$30, here's some: http://morewinemaking.com/search?search=hydrometer&=Search Super easy to use; no…"
Jul 15, 2010
David Lubertozzi replied to Lindsay Truffler's discussion Air bubbles!
"One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though... The big companies make a…"
Jul 15, 2010
David Lubertozzi is now a member of The Chocolate Life
Jul 14, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My friend and I getting high when grinding beans by accidentally freebasing theobromine while smelling the hot liquor in the BlendTech
My favorite chocolate is:
Scharffen Berger SOs

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