The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Frank Schmidt
  • Male
  • Reeds Spring, MO
  • United States
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  • Clay Gordon

Frank Schmidt's Discussions

Small, Cheap Shaker Table

Started this discussion. Last reply by Kerry Dec 25, 2009. 3 Replies

Closer Connection: Chocolate buyer to Farmer??

Started this discussion. Last reply by Frank Schmidt Nov 23, 2009. 2 Replies

Is Chocolate Healthy? II

Started this discussion. Last reply by Kristina Jan 31, 2010. 11 Replies

 

Frank Schmidt's Page

Latest Activity

ramya replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"if you use small ratio of milling  meadia it takes longer time but not too small quantity one third will do.  instead of simple ball mill a forced meadia mill like atrition mill gives better result, and it is not that complicated."
Apr 26, 2012
ramya replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"for a  ball mill it is better to use ceramic balls instead of steel balls."
Apr 25, 2012
Ernesto Bugarin Pantua Jr. replied to Frank Schmidt's discussion Drain Frame for wet grinder.
"Yeah thanks too"
Apr 14, 2012
Felipe Jaramillo F. replied to Frank Schmidt's discussion Drain Frame for wet grinder.
"Nice! A clever idea to get the last bit of chocolate from the stones. I usually remove the stones and put them on the marble slab as the there may be some slightly rough, unground nib pieces in the top that will drop when scratching."
Apr 12, 2012
Ning-Geng Ong replied to Frank Schmidt's discussion Drain Frame for wet grinder.
"Thanks for the tip."
Apr 12, 2012
Paige Renee Rothfus replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"Thanks so much!!"
Jan 4, 2012
Clay Gordon replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"Paige: These small tabletop machines are available through TheChocolateLife and members get a small discount. Hover over "Shop" in the top navigation and then click on CocoaTown TCL Specials. :: Clay"
Jan 4, 2012
Paige Renee Rothfus replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group Home Brew Chocolate
"Hey I have been trying to find a conching machine to make chocolate but have not had any luck. I would love it if you would tell me where you got yours and how much it cost. Thanks! --Paige"
Jan 4, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
The taste of the first batch of Panama that I roasted
My favorite chocolate is:
wine jelly filled dark

Frank Schmidt's Photos

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Frank Schmidt's Blog

Now Try This # 4 (b) Espresso Infused Cream based Ganache

Posted on March 26, 2009 at 9:24am 0 Comments

Now Try This # 4 (b) Espresso Infused Cream based Filled Chocolates



This recipe is for a cream based chocolate ganache (not condensed milk based) and the cream has been infused with espresso flavor. How is it possible to get the coffee flavor into heavy whipping cream and hence the ganache without making coffee? Chop up the roasted coffee beans and put them in the cream of course. But what if you… Continue

Now Try This: #4 (a) Frank’s Famous Chopped Espresso A friend and I have been experimenting with coffee beans in molded chocolate. We’ve tried dark chocolate and dark milk chocolate shells; bite-siz…

Posted on March 24, 2009 at 8:56am 1 Comment

Now Try This: #4 (a) Frank’s Famous Chopped Espresso



A friend and I have been experimenting with coffee beans in molded chocolate. We’ve tried dark chocolate and dark milk chocolate shells; bite-sized molds and slightly larger molds ; one bean and two. So far, they’ve not been flavored with anything else, just the coffee bean. And these are not confections coated with a hard sugar shell on the outside like some of the chocolate covered coffee beans or M&M’s. Nothing seemed to… Continue

Now Try This #3 Bee Squeezin's

Posted on February 27, 2009 at 4:00pm 0 Comments

Now Try This #3



Bee Squeezin’s



This will be a dark chocolate spirits filled ganache using in a light milk chocolate shell. My “light milk” is about 40%-45% cocoa, “dark milk” is around 55% in my workshop.



A friend of mine who owns a café/nightclub locally is also known for the mead that he makes . This is wine from honey. It sounds as if this wine might be sweet but to make it he uses a strong champagne type yeast and then ferments the wine until dry; no… Continue

Now Try This #2

Posted on February 11, 2009 at 8:08pm 0 Comments

Now Try This:



A molded chocolate with wine jelly center covered by milk chocolate ganache in a milk chocolate shell.



I’d like to try to post something here once a week during the North American winter months but I’m going to be on a driving vacation to Florida next week so thought I’d get this posted on the blog before I leave this Saturday. (I’ll be staying near Ft. Myers so hope to stop by Norman Love’s store there.)



I’ve been getting some good feedback from… Continue

Now Try This

Posted on February 8, 2009 at 7:24pm 1 Comment

Now Try This:



Um ! Yum! Dark Milk Chocolate Port Ganache in a Dark Chocolate Shell



I used Papua New Guinea origin chocolate for this molded treat. The Dark Chocolate shell was a 66 % cocoa with half vanilla bean per 5 lbs of liquor. After pulling off 2 lbs of dark I added enough sugar and milk to give me a 60% dark milk at 15 % milk.



If you’ve not worked with home roasted chocolate, just know this: I used a good rich dark chocolate that was not too bitter for… Continue

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