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Edward J
  • Male
  • Vancouver, Canada
  • Canada
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How I pan hazelnuts

Started this discussion. Last reply by Edward J Mar 9, 2013. 4 Replies

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Cooling equipment.....

Started Feb 25, 2013 0 Replies

Currently I make about 18 varieties of 50 gram bars plus another 25 varieties of bon-bons.  My volume on bars has increased now to about 200 per day, peaking at 400 day every now and then.  I have…Continue

Making a large hollow figure

Started this discussion. Last reply by Omar Forastero Nov 18, 2012. 2 Replies

In getting ready for…Continue

 

Edward J's Page

Latest Activity

Edward J replied to Edward J's discussion How I pan hazelnuts
"It's just a kitchen aid  mixer with a panning bowl--they are commonly available. What I have is a portable air conditioner, made a "mask" for it, and stuck on a length of flexible dryer vent hose. With this set up, I can direct…"
Mar 9, 2013
Kerry replied to Edward J's discussion How I pan hazelnuts
"I grabbed a free standing air conditioner unit a year or so ago for doing just this - waiting for hubby to produce the interface for it.  "
Mar 9, 2013
Felipe Jaramillo F. replied to Edward J's discussion How I pan hazelnuts
"Edward, can you elaborate on how this works? Looks cool though. "
Mar 9, 2013
Lana replied to Edward J's discussion How I pan hazelnuts
"Wow, that's incredibly clever.  Edward, you have amazing idea!"
Mar 8, 2013
Edward J posted a discussion
Mar 6, 2013
Edward J posted a discussion

Cooling equipment.....

Currently I make about 18 varieties of 50 gram bars plus another 25 varieties of bon-bons.  My volume on bars has increased now to about 200 per day, peaking at 400 day every now and then.  I have problems with my workflow in regards to cooling.Most of my bars are made with a "sandwich" (caramel, fruit, honey, etc), so the molds are cast with a thin layer, cooled, sandwich deposited, and capped off. Currently I trott out of my chocolate room 10 feet way to the hot kitchen with a tray of 4…See More
Feb 25, 2013
Edward J posted a photo
Jan 24, 2013
Edward J replied to Chocolate Lady's discussion Decorating Chocolates
"The stuff I get from QZINA is certified Kosher--blessed by Rabbi Schlessinger himself. I'd still love to know what is in that stuff.......... "
Jan 24, 2013
Edward J replied to Omar Forastero's discussion long shelf life fillings
"Sounds like my type of operation........ You gotta go back and  look at stuff 100 years old when there was no refrigeration Candying Drying perserving nuts Caramel Nougat based (including croquant) Butter ganaches can be quite shelf stable if…"
Jan 24, 2013
Edward J replied to Marisa Baxter's discussion WARNING!!: National Chocolate Show / Chicago Fine Chocolate Show / Miami Fine Chocolate Show
"I don't know what it is about chocolate that attracts all the scam artists.  The first and last chocolate show I attended in Vancouver was a flop.  Patrons were complaining about the entrance fees, and lack of vendors, but one of the…"
Jan 17, 2013
Edward J replied to Brad Churchill's discussion What Do YOU pay for chocolate?
"Max Felchlin sells in pounds???????????? I'd love to get his stuff in, here in Vancouver, but no one wants to bring it in, and I can't find the head office to ask what minimum quantities they want for Vancouver. Before you consider …"
Dec 4, 2012
Edward J replied to Brad Churchill's discussion What Do YOU pay for chocolate?
"Like others have said, it all depends on volume.  Chocolate is a commodity. If it means anything to you, I buy aprox 1000 kgs per year.  I'm paying around $12./kg for a good single origin 70%, and around $10.00 for a good 38% milk…"
Nov 24, 2012
Omar Forastero replied to Edward J's discussion Making a large hollow figure
"Hey Edward, You can avoid "Bleeding" by thickening the chocolate you are brushing especially over the edges and at the borders between two different colours. (it happens with small moulds as well)  I would also thicken the layer of…"
Nov 18, 2012
Chocotoymaker replied to Edward J's discussion Making a large hollow figure
"Good Job!"
Nov 15, 2012
Edward J posted a discussion

Making a large hollow figure

In getting ready for christmas, I've got plenty of smaller figures "in storage" for the time being, but now I need a few "super Santas" for display.  Here's the mold, a two piecer, from Belgium.  The marks on the rule are in inches, 20 inches is around 42 cm.…See More
Nov 15, 2012
Edward J replied to Giovanna's discussion Unwanted fragrances in potential new shop
"Yup. New ceiling tiles won't break the bank, nor are they particularily hard or time consuming to install,  but the price can add up. Shellac has a very nice property in that it blocks odours, it's also organic.  Again, applying…"
Nov 7, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Lots of them

This is my second attempt at joining TCL. Io/o a small artisan chocolate shop in Vancouver, CDN. I also am a member and contribute daily to the forums on e-gullet and Cheftalk.
My favorite chocolate is:
no particualr favorites, but like a lot of them

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