The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Dorothy Rackley
  • Female
  • Logan, UT
  • United States
Share on Facebook
Share Twitter

Dorothy Rackley's Friends

  • Dirke Botsford

Dorothy Rackley's Discussions

Chocolate Courses - any updates?

Started this discussion. Last reply by Clay Gordon May 13. 7 Replies

Hi everyone,I just posted this on the Startup Central Group, but realized it might work better on this forum.I want to introduce chocolates to my bakery and have taken a few chocolate making classes,…Continue

Shelf life of Pernigotti cocoa powder

Started this discussion. Last reply by Sebastian Nov 26, 2012. 3 Replies

Can anyone please tell me the shelf life of Pernigotti cocoa powder? It has a higher fat content (20-22%) and I want to make sure I am not using any that has gone bad. Thanks, DorothyContinue

 

Dorothy Rackley's Page

Latest Activity

Andre Costa liked Dorothy Rackley's discussion Chocovison x3210 versus Delta
Jun 2
DENNIS DUFFY replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Dorothy why use gloves , you already have perfectly good hands with fingers attached, just dig into the chocolate and start coating and dipping using your fingers, it works extremely well and as a benefit your hands become very soft and smooth from…"
May 25
Dorothy Rackley replied to Walt Moody's discussion After action report on my first attempt at Caramels
"Hi Clay, Would this have been at Fran's Chocolates in Seattle? I have been reviewing several of their Youtube videos and it show them pouring their caramels into molds.   Do you know where I could get those kinds of…"
May 24
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Aldona - Thank you for your insights into Ecole Chocolat. I spoke with Pam Williams a few days ago and I am excited about the program. I will probably take the courses next year, and then maybe an internship. I would love to hear about your…"
May 16
Aldona Koppenhaver replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"I also am a graduate of Ecole Chocolat. Please don't discount them because they are online. They teach much more than tempering chocolate. You also learn about the history of chocolate, flavors, developing your recipes, laying out your…"
May 15
Clay Gordon replied to Dorothy Rackley's discussion Chocolate Courses - any updates?
"Dorothy - I think the summary of options is a great idea! I am looking forward to hearing about them."
May 13
Pamela Goldman replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"A few years ago I saw a series offered at The French Pastry School in Chicago by Jean-Pierre Wybauw after the fact and it sold out REALLY quickly.  Another benefit to Chicago is the Fine Chocolate Show at the Navy Pier.. which now that I went…"
May 13
Pamela Goldman replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Dorothy. I've taken a number of professional courses in St Helena, with both John DiFillipo and Stephen Durfee. One was called "Chocolate and Confections," and it ran for 5 days.  You might need to search under the…"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Courses - any updates?
"Hi Clay - I spoke with Melissa Coppel this morning and she was wonderful! I thought Jean-Marie Auboine only had classes for those wanting to produce competition/show-stopping pieces. Melissa showed me a couple of courses that would work for my skill…"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Courses - any updates?
"Hi Jennifer- Thank you for all your advice and help, I left a message for Pam at EC this morning and hope to hear back soon. I think you are right, though, I want hands-on experience. Maybe an internship is the way to go. I will check on this…"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Courses - any updates?
"Hi Sebastian - I left a message this morning for Mr. Richardson. I couldn't tell from his site if he was still offering courses, but the ones from 2013 looked great! Thanks for the information. Dorothy"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Dale - Thank you for the information. I called and they are sending me the information. I was actually going to take some baking classes there so this will be a welcome addition! Dorothy"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Shalini - Yes, Barry Callebaut is looking the best so far for intensive classes. I will probably take the ones in Chicago. Thank you for your help. Dorothy"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Sue - Barry Callebaut is looking really good. I looked online and called The Chocolate Man but the young woman said they only offer evening courses -- nothing intensive for a week. But I did get the impression Bill would be a good…"
May 13
Dorothy Rackley replied to Dorothy Rackley's discussion Chocolate Making Courses in the group Startup Central
"Hi Pamela - Thank you for your help. I called the CIA and they coudn't find any 3day courses on chocolate at any of their sites. Just a 1day course for enthusiasts. Can you remember - was it a boot camp class? When you took it? Have you been to…"
May 13
Clay Gordon replied to Dorothy Rackley's discussion Chocolate Courses - any updates?
"Dorothy: Jean-Marie Auboine runs a school in Las Vegas, NV. I am not sure if he offers anything at this level, but I would check to see."
May 13

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Spending an hour at La Maison du Chocolate in Paris.
My favorite chocolate is:
Teuscher's Chocolate Butter Crunch in Bverely Hills.

Dorothy Rackley's Blog

Shelf life of Pernigotti cocoa powder

Posted on November 25, 2012 at 6:07pm 0 Comments

Can anyone tell me the shelf life of Pernigotti cocoa powder, which has a higher fat content (20-22%)?

 

Thanks,

 

Dorothy

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service