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 Erika Reich's discussion What to use if there is no rich cream available
"I would add butter for the additional fat."
3 hours ago
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…"
Tuesday
Gap replied to Sandy Phillips's discussion Alternative sugars used?
"A lot of info on the Chocolate Alchemy forum as well - eg., here: http://chocolatetalk.proboards.com/thread/391 "
Saturday
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
Mark Allan replied to Gap's discussion Conching temperature control in wet grinder
"The stainless steel bowl is not much of an insulator. Where I live, we try to think about energy efficiency as electricity costs about 80% more here than in the USA. I am going to try and wrap the bowl with some insulation and try to tape it up so…"
Aug 15
Gap replied to James Hull's discussion problem with the premier grinder!
"Did you "wash" your machine by running oil and sugar through it for a few hours before making chocolate (discard the resulting oil & sugar mixture)? That helps clean off the stone dust/grit that comes with delivery. Also, between each…"
Aug 14
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Not yet, I only just got back from 2 weeks in France (hence the early jet lagged post this morning) - sugar overload at the moment and lots of samples still to get through. I will try soon though."
Aug 9
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Wow, the list really is growing: Bean to Bar Makers in Australia 1. Cicada Chocolate http://www.cicadachocolate.com/ 2. Bahen and Co Chocolate Maker http://www.bahenchocolate.com/ 3. Zokoko http://www.zokoko.com/ 4. Daintree Estates - growing own…"
Aug 9
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?"
Jul 24
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 :-)"
Jul 24
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…"
Jul 24
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."
Jul 23
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

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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