The Chocolate Life

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Debby
  • Female
  • Grangeville, ID
  • United States
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Latest Activity

Debby replied to Amy DeFiore's discussion New to the group and Outdoor display question in the group Startup Central
"When I'm selling truffles at the farmer's market, which I don't every time as I sell other candy as well, I have a sign with photos and prices. The truffles themselves are in an ice chest under the table. I layer things, bottom layer…"
Jul 25, 2011
Debby replied to Clay Gordon's discussion The Perfect Chocolate Kitchen ...
"For a "watch your back" on a rental kitchen story...   I got a call from the landlord that others using the kitchen had unplugged the fridge. (Eek!) I had dairy products in there and it was a good thing I was told or I could have been…"
Apr 26, 2011
Debby replied to Debby's discussion White Chocolate in the group Startup Central
"Thanks for all your suggestions.   I will be doing a full evaluation of the machine temperature after I'm through with the holidays. Thanks Gail.   I did add cocoa butter, but perhaps not enough. Thank you, I will keep trying…"
Dec 20, 2010
Dawn Swank replied to Debby's discussion White Chocolate in the group Startup Central
"I bought some Ghiradelli white a couple years ago that did that. Come to find out it was out of date. Another question I have would be is this it's first tempering out of the package. Sometimes during the subsequent tempers you get stubborn…"
Dec 20, 2010
Ruth Atkinson Kendrick replied to Debby's discussion White Chocolate in the group Startup Central
"All white chocolate that I have worked with thickens over time.  I add cocoa butter to it to thin it.  High Sierra doesn't have that much cocoa butter to begin with.  I use eGuittard 31% and it still thickens.  You have to…"
Dec 19, 2010
Gail Marie Barros replied to Debby's discussion White Chocolate in the group Startup Central
"Are you checking the temp with a thermometer too? It almost sounds like some kind of moisture is getting into it. You can also try using a very small amount of cocoa butter to thin it. I have heard that the temp control on the Rev 2 is not…"
Dec 19, 2010
Debby added a discussion to the group Startup Central
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White Chocolate

I've been frantically making candy, including truffles this season. I have been having the worst time with the white chocolate. I currently have Guittard's High Sierra White. I've also tried Peter's Snowcap White. I temper it with a Revolution 2 machine. As it comes to working temperature after seeding, the stuff solidifies. It's totally unworkable. I can't use it for dipping the vanilla truffles, nor putting in a pastry bag and decorating other truffles. It's very frustrating. I've pushed the…See More
Dec 19, 2010
Debby replied to Andre Costa's discussion Weekend Event at someone's business
"Standard "show" venues, craft or specialty or farmer's market generally charge a flat fee. However, this is based on a perceived percentage. And that perceived percentage is 10%. I take my candies to a number of these venues…"
Oct 8, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
The first time I made a truffle ganache. I had been warned that it was difficult and that it would probably break. But instead the cream and chocolate came together in a shiny, tasty ganache. I was in love.
My favorite chocolate is:
Scharffen Berger or Guittard

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At 1:08pm on December 20, 2008, Clay Gordon said…
Debbie:

Welcome to TheChocolateLife. I am looking forward to hearing about how your business grows and becomes successful.

:: Clay
 
 
 

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