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 Daniel Herskovic Sep 23. 15 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

Dirke Botsford replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"We ship with both small pizza boxes lined with bubble wrap or padded envelopes. We have yet to have any reports of melted or damaged products as shipping is usually over night to avoid it."
Sep 30
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Thanks Al! I think your summary is excellent ! I am definitely experiencing enrober envy at the moment! I would love to see the Sollich in action. I wonder how the LCM machines would compare?  Perhaps they would be like…"
Sep 23
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Daniel, The machine I had didn't have a heated blower, so I don't know how much of a difference it would have made. For me, having gone from the wheel machine to a continuous tempering machine, I have just felt like the continuous…"
Sep 23
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Al, I completely respect your point of view. For me, managing the chocolate has not been too much of an issue on a wheel machine because I have the option of heated air in the blower. If the chocolate begins to get too cool or thick I will simply…"
Sep 22
Giuseppe replied to Dirke Botsford's discussion Tempering & enrobing system advice
"....and consider also a melting bowl that would be less narrow but more deep! I mean same bowl capacity but designed less wide (diameter) but deeper...chocolate would be better melted and heated .  Completly agree to what Al wrote."
Sep 22
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Daniel, I had a Prefamac Tempering Machine and Enrober. The reason I would not recommend a machine like this is because of the quality of the tempered chocolate that you use when enrobing.  As the wheel machine in essence batch tempers the…"
Sep 19
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Al, What kind of wheel tempering machine and enrober did you have? I would like to hear more about why it did not work out for you. Daniel"
Sep 19
Daniel Herskovic liked Dirke Botsford's discussion Tempering & enrobing system advice
Sep 18
Dirke Botsford replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I just bought some equipment from Perfect. Fit our budget, went with a 20kg tempering unit which is more then enough for us for a couple of years and will buy the enrober in a few months. Thank you for all your input, I researched all the …"
Sep 18
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I would never have a wheel tempering machine and enrober again.. Buying a continuous tempering machine from the beginning will save you having to buy a different machine 12/18 months down the line. I'd get a selmi if you can find one for your…"
Sep 18
Tom Bauweraerts replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke,  I don't want to enter in sales talk, that's not why I replied to your message.   Just a good advice is to test well the machine for several hours and days and then you can decide which machine is good for your needs…"
Sep 18
Giuseppe replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Dirke, small tempering machines with enrober are smaller capacity machines. And less expansive machines. Enrober width is 180 mm. Our competitor entrober, on bigger capacity machines, is 200 mm wide. What do you think? When you do enrobe is the…"
Sep 18
Tom Bauweraerts replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke,  you can consider a small tempering machine with a small enrober, but what will you do with the machine when you grow your business?  Their enrobing quality is not 100% and it limits your growth. You also need to look at a…"
Sep 18
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…"
Sep 13
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. "
Sep 12
Daniel Herskovic and Dirke Botsford are now friends
Sep 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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