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Evan Langendorf
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Evan Langendorf's Discussions

Cocoatown ECGC-12SLTA Issues

Started on Friday 0 Replies

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and…Continue

Herbal Chocolate Challenges

Started Jul 18 0 Replies

Hello again chocolate lifers! So just back from another round at the factory and I want to share some of our experience and get some feedback. ~~~~~*~~~~~ So we are starting an herbal chocolate…Continue

Melange time/ Mold Questions

Started this discussion. Last reply by Clement Olando Bobb Jun 14. 1 Reply

Hello dear chocolatiers!So our venture with chocolate is well underway and we are now in the process of dialling in our recipes for our final product. Question #1We are using a Cocoatown ECGC-12SL…Continue

Emerging Chocolatier with questions.

Started this discussion. Last reply by Brad Churchill May 20, 2013. 12 Replies

Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been…Continue

 

Evan Langendorf's Page

Latest Activity

Evan Langendorf posted a discussion

Cocoatown ECGC-12SLTA Issues

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if we are potentially using same mal-ingredient that might be making the friction increase.About 2 months ago we showed up to our shop to find out the delrin inserts had ground off into the chocolate, making a whole batch (8lbs) of chocolate go to…See More
Friday
Evan Langendorf replied to Maroun Milan's discussion for sale 15 kgs tempering machine in the group Classifieds - For Sale or Wanted
"Type??Price??Many thanks!"
Jul 24
Evan Langendorf joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Jul 24
Evan Langendorf posted a discussion

Herbal Chocolate Challenges

Hello again chocolate lifers! So just back from another round at the factory and I want to share some of our experience and get some feedback. ~~~~~*~~~~~ So we are starting an herbal chocolate business and we are in the midst of testing/refining our process so we can be selling asap. Tonight we noticed challenge which we think we have remedy for but I will run you through the journey of our latest batch. This is our process; We use a cacaotown melange to grind our raw nibs for 48 hrs. At…See More
Jul 18
Clement Olando Bobb replied to Evan Langendorf's discussion Melange time/ Mold Questions
"Grinding for a long time is just that. To conche you need to apply heat. A heat gun at 65-70 degrees for about 8 hours removes any volatiles and so improves flavor. I think there is video of this on this site. You may want to think about the end…"
Jun 14
Evan Langendorf posted a discussion

Melange time/ Mold Questions

Hello dear chocolatiers!So our venture with chocolate is well underway and we are now in the process of dialling in our recipes for our final product. Question #1We are using a Cocoatown ECGC-12SL (which is running great!) and we are wondering; How long we should be grinding it? We are using raw nibs and grinding for 24-28 hrs with great texture results but there is still quite a bit of bitter (tannin??). From my research after grinding many manufacturers would now conch for up to 4 days to let…See More
Jun 13
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Ruth - Thanks for the reference materials. It is a little confusing because chocolate is not technically an emulsion but a suspension or dispersion so while lecithin in an emulsifier does it act as an emulsifier when it's not used in an…"
May 20, 2013
Ruth Atkinson Kendrick replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
May 20, 2013
Evan Langendorf replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Dude im not sure why you are so sensitive and harsh but im sure it would be much appreciated by many if you took a little more time to love and be humbled in this life. Your words would go much farther into peoples awareness and your help be…"
May 20, 2013
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Evan; Lecithin doesn't bind with water.  In the case of chocolate it's not an emulsifier (something I have already written about in another post, so here I go again repeating myself needlessly because you choose note to…"
May 20, 2013
Evan Langendorf replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Thank you very much Clay. This is what I was hoping to hear from a forum. I have spent many hours on forums and although it is wise to link people to already worked information it is also wise to just help someone out who has multiple/slightly…"
May 19, 2013
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Clay; Your first paragraph implies that I failed to credit the content of this site. That's not true.  I credited this site equally.  by referring to ".....THIS AND Chocolate Alchemy's site."   Cheers. Brad"
May 19, 2013
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"While Brad is right that many if not all of your questions will be answered on Chocolate Alchemy as the owner of this site I like to think that members of TheChocolateLife so have something to add that could be unique. Question Set 1) If you…"
May 19, 2013
ramya replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"seconded Brad."
May 18, 2013
ramya liked Evan Langendorf's discussion Emerging Chocolatier with questions.
May 18, 2013
Brad Churchill replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Deadendish....   Ok... to avoid posting repetitive answers, my suggestion would be to read the many many many contributions on this and Chocolate Alchemy's site.  They will answer all of your questions, and eliminate the need for…"
May 17, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Getting everyone at work high on chocolate :)
My favorite chocolate is:
Tonic

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