The Chocolate Life

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Gap's Discussions

Conching temperature control in wet grinder

Started this discussion. Last reply by Mark Allan Aug 15. 13 Replies

Hi All,just thought I would share a recent idea I had for conching in my wet grinder. Conching is often done at temperatures higher than that reached by a wet grinder. So I borrowed my…Continue

Bean to Bar Maker Co-operatives

Started this discussion. Last reply by Tom Jan 9, 2013. 1 Reply

There was a discussion a while ago where (I think) Sebastian suggested buyers for fine flavoured cocoa beans should consider pooling their buying resources to enable container load purchases to be…Continue

Cocoa bean diagnosis

Started this discussion. Last reply by Gap Dec 30, 2012. 2 Replies

Hi,I've attached a photo of two beans that were in my current batch. Is this basically the same thing in both beans? The bean has germinated and sprouted - the sprout is in the top bean and the…Continue


Gap's Page

Latest Activity

Gap replied to James Hull's discussion Tempering
"Yes there are heated holding tanks. Mol d'Art are the most common (and what I use) but there are others. You temper all your chocolate by hand (they have a smaller units, a 6kg and a 12kg unit) and then put it in the tank which is set to…"
12 hours ago
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"When you microwave, just do it in 20-30 second bursts with plenty of stirring inbetween."
Oct 22
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I don't know Jack. I think all you can do is experiment a little. If it were me, I'd chop up the block you have into little pieces and then try to melt in the microwave. If it doesn't go liquid then maybe something else is amiss…"
Oct 22
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I'm not Tom, but I might be able to help. I think your total fat content is too low. Assuming the cocoa beans have 53% cocoa butter, your total fat in the recipe would be 50% x 53% + 25% x 26% = 33%. If you are using a standard wet grinder, you…"
Oct 22
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"Answered my own question. The photo on the Toak website at the bottom of this page says 50g "
Oct 21
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The (second) article you link to says a 50 ounce bar but it looks a little small for that in the photos. Undeniably expensive either way, but I was wondering if you had tracked down something else which indicated to you the bar was 50g?"
Oct 21
Gap replied to Andrea Bauer's discussion praline paste storage
"If you mean nut paste praline then the book "The Praline" by Leroux is good "
Sep 20
Gap replied to Keti's discussion Why does My Cocoa butter chip?
"No worries Keti and good luck"
Sep 18
Gap replied to Keti's discussion Why does My Cocoa butter chip?
"It's hard to know from your description - many things could be at play. Your cocoa butter should be approx 32-34C when going into the sprayer. Try not to have too much colour on the moulds at once (it shouldn't be "running" into…"
Sep 17
Gap replied to Bryan's discussion Hand dipping candy problems
"Along the lines of Peter's response: what candy are you coating? Is it something you make in a "slab" before cutting up and then dipping? If it is, then you can pre-coat the bottom of the slab with over-tempered chocolate, cut up the…"
Sep 8
Gap replied to Erika Reich's discussion What to use if there is no rich cream available
"I would add butter for the additional fat."
Aug 28
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"OK, managed to get hold of some Bright Chocolate - the Madagascar and the Trinidad. Very smooth - reminded me of a European style dark chocolate initially, but that got me wondering about their machinery. Looking on their website, it looks like they…"
Aug 26
Gap replied to Sandy Phillips's discussion Alternative sugars used?
"A lot of info on the Chocolate Alchemy forum as well - eg., here: "
Aug 23
Gap replied to James Hull's discussion problem with the premier grinder!
"I ran a neutral vegetable oil and white sugar 50/50 when I first got the machine. I think total weight was about 600g. Then discarded the sugar/oil and washed down the grinder. I don't think there's a perfect way of doing it but…"
Aug 19
Gap replied to James Hull's discussion problem with the premier grinder!
"My best guess from talking with a few people is the black "grease" on the axles is a mixture of cocoa butter and refined stone from the grinder. I always clean it off."
Aug 19
Gap replied to David Senk's discussion Shared Journey in the group Startup Central
"A business is about making money by supplying what customers want - otherwise it's a hobby (paying to do what you enjoy). If you get to do something along the way that you enjoy while running your business, then all the better. Sounds like…"
Aug 18

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
The first time I learnt to make chocolates from a professional. Having tried by myself for a while, my eyes were suddenly opened to the possibilities.
My favorite chocolate is:
Valrhona Manjari, Patric 67%, Bahen & Co 70% Brazil and Callebaut Java

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