The Chocolate Life

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Dirke Botsford
  • Burnaby, British Columbia
  • Canada
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Dirke Botsford's Discussions

Tempering & enrobing system advice

Started this discussion. Last reply by Al Garnsworthy yesterday. 4 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support…Continue

Using coconut oil in truffles help

Started this discussion. Last reply by Dirke Botsford Sep 8. 4 Replies

I am attempting to create a shelf stable truffle by using coconut oil instead of heavy cream but am finding the resulting ganache is grainy. Does anyone else use a similar recipe for extending shelf…Continue

Guitar cutter

Started this discussion. Last reply by Dirke Botsford Apr 23. 6 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or…Continue

Tags: guitarcutter, cutters

Crescent Wrench mold - Looking for one

Started this discussion. Last reply by cheebs Nov 14, 2013. 1 Reply

I had a customer request for a chocolate crescent wrench, I've been looking online for one and came across some hobby PVC but the detail wasn't there, I know it sounds picky but I'm after more then…Continue

 

Dirke Botsford's Page

Latest Activity

Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke, I would always consider second hand machines too.. you can make your budget go so much further when you don't buy brand new, but obviously you don't benefit from warranties etc. If I were you, I would be looking for a second…"
yesterday
Dirke Botsford replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"I cook all the sugars, corn syrups, butters etc together first and bring it up to 240 then add the creams then bring it back up again. Reduces the time by about 20 minutes for me. similar taste to a traditional caramel BUT not exactly the same. "
Friday
Daniel Herskovic and Dirke Botsford are now friends
Friday
Giuseppe replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Dirke, what about having a look at the conotnuous tempering machine from FBM? FBM has been manufacturing machines since 1977, and over the last years has been producing small tempering and enrobing machines. From the 7 kg bowl capacity tempering…"
Tuesday
Dirke Botsford replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Daniel, that's perfect! Exactly what I am looking for and in Canada to boot! Brilliant! Thank you so much. I have just sent them an email to get pricing. Cheers"
Sep 8
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke, A few years ago, I posted a review of Perfect Equipments entry level enrober. Check it out here http://www.thechocolatelife.com/forum/topics/what-s-your-dream-machine  . I think it is a very good entry level enrober. They are about…"
Sep 8
Dirke Botsford replied to John Duxbury's discussion Looking for inexpensive ways to stir caramel
"I've tried to do the same but gave up, ended up wasting more then we were making. Having the right balance of heat and correct agitation was difficult to achieve. If you find a way I'd love to hear about it. We ended up altering our recipe…"
Sep 8
Dirke Botsford replied to Dirke Botsford's discussion Using coconut oil in truffles help
"Good to know, Thanks Sebastian. It turns out I had simply not mixed it enough, the result being grainy. I reheated and mixed it a lot and it turned out well.  I've only just started using coconut products for shelf stability as customers…"
Sep 8
Sebastian replied to Dirke Botsford's discussion Using coconut oil in truffles help
"Remember not all coconut oil's created the same.  A natural coconut oil will harden at room temperature; while a fractionated will remain liquid.  You may be getting 'lumps' as a result of using a natural, unfractionated…"
Sep 8
Dirke Botsford posted a discussion

Tempering & enrobing system advice

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an enrobing line that has the wax paper take off.Looked at the Tomric and Selmi solutions but they are really expensive where as the chocovision system is affordable and I believe we get a discount through chocolate life? Any recommendations would be…See More
Sep 8
Dirke Botsford replied to Dirke Botsford's discussion Using coconut oil in truffles help
"good point, I will try that. Thanks"
Sep 8
Ruth Atkinson Kendrick replied to Dirke Botsford's discussion Using coconut oil in truffles help
"If you use coconut oil instead of cream, you will end up with a melt away, not a truffle. Still tastes good, but not a truffle."
Sep 4
Dirke Botsford posted a discussion

Using coconut oil in truffles help

I am attempting to create a shelf stable truffle by using coconut oil instead of heavy cream but am finding the resulting ganache is grainy. Does anyone else use a similar recipe for extending shelf life. I want a smooth ganache that I would getting using a heavy cream. Any help would be appreciated. Thanks in advance.See More
Sep 4
Dirke Botsford and Dorothy Rackley are now friends
May 12
Dirke Botsford replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hey Dorothy, Me again. I am a grad of Ecole Chocolat and it's mostly online but they do offer hands on training in the next levels up. I would highly recommend you contact Pam the school, she is the founder and is very well known in the…"
May 12
Dorothy Rackley liked Dirke Botsford's discussion Equipment for making caramel / recipe
May 12

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Chocolate covered strawberries in France with an amazing bottle of wine and my wife.
My favorite chocolate is:
Caramel anything
Business Web Page (URL)
http://www.urgechocolates.com

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Comment Wall (2 comments)

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At 5:15pm on July 25, 2010, Susan Van Horn said…
HI, Dirke! Thanks for the info on the Revolation. BTW, your chocolates look wonderfully delicious!
At 11:35am on January 5, 2010, xinhong liu said…
Hi Dirke,

Thanks for being a friend of mine. Let me guess what the flavours are for your truffle without reading any content.

They are chilli & mint, mint alone, chilli alone with either 70% dark chocolate or milk chocolate.

Very nice presentation! I use similiar plates for my truffles.
 
 
 

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