The Chocolate Life

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Dirke's Discussions

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

Equipment for making caramel / recipe

Started this discussion. Last reply by Larry Nov 7, 2013. 34 Replies

Besides loving to eat caramel. yes by the handful, I make it and it's a great seller. only problem is I need some equipment to make it in large batches and faster then what I am doing on a stove top.…Continue

I don't get it?

Started this discussion. Last reply by Brian Donaghy Oct 2, 2012. 12 Replies

I have 10lbs of tempered chocolate, I make a few bars and dip some truffles. With the rest I make bark and it all blooms? Tried it again.....bloom?I used my smaller machine, perfect. WTF? I don't get…Continue

Cocoa pods

Started this discussion. Last reply by Sebastian Mar 23, 2013. 9 Replies

Anyone know where I can get a couple of pods for display and education? Nothin on ebay so any other suggestions?Thanks in advance.CheersDirkeContinue

 

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Latest Activity

Becky Alchemy liked Dirke's discussion Chocolate packaging & boxes, something special?
Apr 2
Dirke replied to PHLChocolate's discussion Remelting Chocolate Question in the group Startup Central
"I would be worried about nut allergies as you would be using contaminated chocolate, not to mention you may get some flavour from the inclusions in the chocolate if you reuse it. I use a large cookie sheet (cheaper) to gauge the amount of chocolate…"
Feb 11
cheebs replied to Dirke's discussion Crescent Wrench mold - Looking for one
"While on a training course in Italy, we were taught how to make tool replicas by molding them in cocoa powder -- very similar to starch molding.  Basically what you do is make a nice deep bed of cocoa powder, smooth it down, and then press the…"
Nov 14, 2013
Dirke posted a discussion

Crescent Wrench mold - Looking for one

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 just the general shape. They want one that looks like an actual tool. I could make a silicone mold but they want quantity and that won't do the trick. Anyone know where I might be able to find a Poly mold of a crescent wrench, or an wrench? If it's PVC that would be fine too just has to have some…See More
Nov 13, 2013
Larry replied to Dirke's discussion Equipment for making caramel / recipe
"We found cellophane squares at a local kitchen supply store. They look prettier than parchment because they are perfectly clear. We haven't had any issues with the caramel sticking to the cellophane. The process is slow though. :( "
Nov 7, 2013
Larry replied to Dirke's discussion Equipment for making caramel / recipe
"I wanted to report back on my R&D batches. After making a few batches of caramel stirring in the cocoa butter as the caramel cooled (hoping to not burn the cocoa butter) and having them crystalize, we tried two methods that worked. Add…"
Nov 7, 2013
Susan Van Horn replied to Dirke's discussion Equipment for making caramel / recipe
"Sorry for the late reply but, thank you so much for the information!"
Oct 31, 2013
Dirke replied to Barbara Malewska's discussion Adjusting chocolate amount based on the percentage: Kitchen Confectionery in the group Kitchen Confectionery
"I'm pretty sure they are adjusting the recipe based on the cocoa content of the chocolate as a lesser percentage would have more cocoa butter present then cocoa itself. Looks incremental so if you go with say a 55% dark chocolate just bump up…"
Oct 13, 2013
Dirke replied to Evelyn's discussion Has Anyone Used This Machine Before? in the group Kitchen Confectionery
"Have you looked at the X3210 from Chocovision? It does up to 10 lbs and with a hole baffle it does 15 or more I believe it is. It's fantastic, easy to use and reasonable in price, plus the support from the company is impressive. It's a…"
Oct 13, 2013
Dirke replied to Valeria G's discussion Help please! Starting a Chocolate Making Workshop business in the group Startup Central
"I agree with Aldona, you need to have some sort of credentials to back you up. It might be worthwhile to see if you can gt some side work making chocolates for a hotel or boutique type of store to assist in both practice and to have some sort of…"
Oct 13, 2013
Dirke replied to Dirke's discussion Equipment for making caramel / recipe
"Wow this is amazing. Fantastic response and so much great feedback! Thank you to everyone for sharing....I got a lot of experimenting to do and I gather we all got a little something out of this, hopefully you did anyways. Thanks everyone, what a…"
Oct 11, 2013
Larry replied to Dirke's discussion Equipment for making caramel / recipe
"I'm really intrigued with the idea of using cocoa butter to control stickiness and am going to try it out. Daniel, may I ask what % of cocoa butter you use? I'm planning on starting with 2% by weight of raw ingredients is a good starting…"
Oct 11, 2013
Kerry replied to Dirke's discussion Equipment for making caramel / recipe
"Hi, Thanks for all the info. I think you are thinking of another Kerry.  I am just getting started and still working on my recipe.  I was looking at steam kettles to make my caramel in. Can you tell me the pros and cons of both steam…"
Oct 10, 2013
Daniel Herskovic replied to Dirke's discussion Equipment for making caramel / recipe
"I thought sorbitol could possibly extend the shelf life of caramel and prevent it from getting grainy while in storage. With all of my crystallization problems this past summer I was willing to try a lot of things. I would also love to get…"
Oct 10, 2013
Ruth Atkinson Kendrick replied to Dirke's discussion Equipment for making caramel / recipe
"Glucose slows down the crystallization. If you put too much in, you get excessive cold flow. I personally wouldn't use sorbitol because It can cause digestive problems, and I don't want it on my label. It is a sugar that metabolizes slower…"
Oct 10, 2013
Daniel Herskovic replied to Dirke's discussion Equipment for making caramel / recipe
"How is sorbitol bad for caramel?"
Oct 10, 2013

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 Ganache

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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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