The Chocolate Life

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Davy Asnong
  • Male
  • Hasselt, capital of taste
  • Belgium
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Davy Asnong's Discussions

Not to miss chocolatier in Orlando / Miami / Keys ?

Started this discussion. Last reply by Ricardo Trillos Jun 8, 2012. 2 Replies

Is there a chocolatier we MUST see while being in Orlando or Miami or somewhere on the Keys?Continue

Salon du Chocolat Paris, oktober 20th - 24th

Started this discussion. Last reply by Sebastian Jul 28, 2011. 1 Reply

Anybody from this site who will be in Paris for the Salon du chocolat?This year it will be from 20th to 24th of oktober.…Continue

Rasberry, strawberry or other red fruit fillings

Started this discussion. Last reply by Omar Forastero Apr 22, 2011. 9 Replies

Hello I am looking for a good recipe for red fruit filling for my white pralines.It's for my exams, we need to create 3 pralines, white, milk and black.  The black will be with egg liqueur, the milk…Continue

 

Davy Asnong's Page

Latest Activity

Ricardo Trillos replied to Davy Asnong's discussion Not to miss chocolatier in Orlando / Miami / Keys ?
"Clay I am sorry I missed this post. We operate in Miami Area and have a warehouse where we manufacture all our confections and sell online/deliver or ship out of state. next time you are in Miami please send us an email to ricardot@caochocolates.com…"
Jun 8, 2012
Clay Gordon replied to Davy Asnong's discussion Not to miss chocolatier in Orlando / Miami / Keys ?
"Though not in Miami/Orlando/Keys, one person whose work constantly impresses is Norman Love. His workshop is in Ft Myers and there is an outpost in Tampa."
Apr 29, 2012
Davy Asnong posted a discussion

Not to miss chocolatier in Orlando / Miami / Keys ?

Is there a chocolatier we MUST see while being in Orlando or Miami or somewhere on the Keys?See More
Apr 28, 2012
Davy Asnong replied to Stu Jordan's discussion Adding flavor to tablets
"Just use your melting thank and when you're done do the rest in a bowl for your next batch.."
Apr 1, 2012
Davy Asnong replied to margaret's discussion Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
"Sorry for the late reply Margaret. I have asked you question at callebaut, and nothing has changed for the Mycryo. You can still use it for tempering your chocolate. I also didn't find the topic on the USA site of callebaut, but it still is in…"
Mar 25, 2012
Davy Asnong replied to margaret's discussion Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
"Wednesday I am at the belgian callebaut chocolate academy and I will ask the question! Send me a pm in case I forgot the reply to this.."
Mar 12, 2012
Davy Asnong replied to Thomas Forbes's discussion Sleeping near Cacao Trees
"Where do you live? I know you'll need a good climate for producing the pods, but the tree on its own, any chanse it will grow in Belgium? :)"
Dec 20, 2011
Davy Asnong replied to Magrietha Hendrika du Plessis's discussion Floppy Ganash A Recipe Please
"Why don't you make a cake or something and use this chocolate as topping, or use it in a cream ganache between the layers of the cake? What recipe did you use?  I love gluhwein, so I believe you as you say it a great taste :)"
Dec 20, 2011
Davy Asnong replied to Magrietha Hendrika du Plessis's discussion Molds
"In don't thinks you did anything wrong. Just the same as you handdip pralines, they won't be a shiny as a moulded praline. If you want the bottoms more shiny, you can put a plastic foil on the chocolate when it is still fluid.  "
Dec 20, 2011
xinhong liu and Davy Asnong are now friends
Aug 10, 2011
Davy Asnong 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.See More
Aug 8, 2011
Sebastian replied to Davy Asnong's discussion Salon du Chocolat Paris, oktober 20th - 24th
"possibly, haven't decided yet.  it's smack in the midst of mid / main crop flow (depending on where in the world you are) - so need to keep that in mind.."
Jul 28, 2011
Davy Asnong posted a discussion

Salon du Chocolat Paris, oktober 20th - 24th

Anybody from this site who will be in Paris for the Salon du chocolat?This year it will be from 20th to 24th of oktober.http://www.salonduchocolat.fr/(S(rddtfh4h43tlswzkxnsspctb))/accueil.aspx See More
Jul 28, 2011
Davy Asnong replied to David Marcoe's discussion If Selmi is the Cadalac what is a JKV and why?
"Thanks a lot Tom for the demo.  I did learn a lot yesterday!  Also my compliments to Henk and Wiet Koenen for the invitation and opportunity to hear their story.  A lot of respect for Jacky Vergote, a man with many…"
Jun 10, 2011
Davy Asnong replied to David Marcoe's discussion If Selmi is the Cadalac what is a JKV and why?
"Ok Tom, I hope I can learn some new things! See you on thursday.."
Jun 7, 2011
Davy Asnong replied to David Marcoe's discussion If Selmi is the Cadalac what is a JKV and why?
"This thursday I will go to a demonstration day of the Selmi machines.  When you google Henk Koenen, you'll find them.  They sell all kind of chocolate machinery, and are in Holland.  I will also try to get as much as…"
Jun 7, 2011

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Every new praline I taste is a new sensation of different tastes...
My favorite chocolate is:
Barry Callebaut

Comment Wall (1 comment)

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At 6:23pm on April 2, 2011, Kees Raat said…

hallo davy,

 

he wat goed dat je mijn boek hebt gekocht, als je vragen hebt laat het weten dan kan ik je misschien antwoorden.

 

geluk kees Raat

 
 
 

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