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Gap's Discussions

Conching temperature control in wet grinder

Started this discussion. Last reply by Paul Picton Oct 15, 2013. 12 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 Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Good stuff then. Do you know anything about Daintree Chocolate? Is it just a case of cocoa growing becoming more popular up north as an additional crop?"
Thursday
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"I'm not sure the Charleys Chocolate was actually made by them yet. Happy to be corrected if wrong. Agree the b2b scene is growing. Can only be good :-)"
Thursday
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"OK, I'll try and pull all these together into a list: Bean to Bar Makers in Australia Cicada Chocolate Bahen and Co Chocolate Maker Zokoko Daintree Estates - growing own beans Haighs Cravve Chocolate Gabriel Chocolate Nick's…"
Thursday
Gap replied to Thomas Forbes's discussion Adding Cacao Butter
"If you're talking about Tom's 60 nibs, 30 sugar and 10 cocoa butter, that is a 70% chocolate."
Wednesday
Gap replied to Michael Donnelly's discussion Afternoon in Paris suggestions?
"Thanks Michael - I guess it's always possible to catch staff on a bad day (everyone's human). I tried a lot of their bean to bar about a year ago and am keen to see how it has come along (and have been asked to pick up some pralines as…"
Jul 21
Gap replied to John Duxbury's discussion How to remove centers from a guitar - after cutting in the group Startup Central
"What about a flat aluminium baking tray and just file one edge so it's a bit sharper?"
Jul 20
Gap replied to Michael Donnelly's discussion Afternoon in Paris suggestions?
"Anything in particular you didn't enjoy about Ducasse's? I'm heading over for a couple of weeks soon and its one of the places I plan on stopping at."
Jul 20
Gap and Michael Donnelly are now friends
Jul 20
Gap replied to Mark Aquilina's discussion Melting Machine & Warm Milk
"I'm only guessing here, I don't have any scientific basis for saying this, but: - milk is stored in a fridge at 4C - I assume this is to help prevent bacterial growth - chocolate has an incredibly long shelf life (relative to milk) if it…"
Jul 16
Gap replied to Mark Allan's discussion Wang-less Chocolate
"Great result Mark"
Jul 15
Gap replied to Jack Meyer's discussion Has anyone tried adapting a commercial rotisserie for roasting beans? in the group Startup Central
Jul 15
Gap replied to Fargo Della Harding's discussion Aging Chocolate in the group The Science of Chocolate
"Hi, I haven't tried aging cocoa beans, so I can't comment on that. These are two good discussions on aging chocolate though once it has been conched, tempered and…"
Jul 14
Gap replied to David Senk's discussion Shared Journey in the group Startup Central
"Congratulations David"
Jun 18
Gap replied to Michael Donnelly's discussion Afternoon in Paris suggestions?
"On that side of town is Jaques Genin (chocolate and pastries), L'eclair de Genie (eclairs by Christophe Adam previously of Fauchon), Pain de Sucre (pastries). I have tried the first and plan on trying the other two later this year. In…"
Jun 16
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"A couple of potential new ones - "on their way" towards production (maybe): 1. Charleys Chocolate: https://www.facebook.com/charleyschocolate They've planted their own beans in QLD (in an interesting way). Hopefully they will be…"
Jun 15
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Good find Tom. I went and bought some today and am impressed by Haigh's first shot at single origin. Like you, the 61% is a little sweet for my pallate. Interestingly, the person who served me mentioned they were thinking of expanding their…"
Jun 11

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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