The Chocolate Life

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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 Steven Shipler's discussion Best way to melt Cacao Butter?
"That's a good point - I always chop mine before melting or use Mycryo which is in powdered form."
Apr 3
Gap replied to Steven Shipler's discussion Best way to melt Cacao Butter?
"I have mine on medium high and stir constantly. It melts quick. Just take it off when almost done."
Mar 30
Gap replied to Steven Shipler's discussion Best way to melt Cacao Butter?
"I let it melt 95% and pull it off. Never burnt it."
Mar 29
Gap replied to Steven Shipler's discussion Best way to melt Cacao Butter?
"Yep, I put mine in a saucepan and melt over a gas cooker/flame."
Mar 29
Gap replied to David Menkes's discussion Smallest amount of nibs that can be used in a wet grinder?
"I have used that machine for a 500g batch of chocolate (ie., combination of sugar and nibs). It is tricky and you need to keep on top of it - basically you need to make sure enough heat is kept on the nibs and rollers to keep everything moving. I…"
Mar 18
Gap replied to James Hull's discussion which is the best grinder/melanger to buy??
"I have the same machine and have left it running for 50 hours straight without any fans/modifications. No problems what-so-ever. My machine would have done over 800 hours now without needing new belts or any new parts."
Feb 25
Gap replied to Clay Gordon's discussion Group Review - Fortunato #4
"OK - Anvers got some back in stock in the past month or so (having sold out previously) and I received my bars today. First up, reasonably priced for an Australian fine chocolate - I paid $10.50 for a 100g bar which compares very well against the…"
Feb 24
Gap liked Clay Gordon's group DIY
Jan 21
Gap replied to Clay Gordon's discussion Group Review - Fortunato #4
"Thanks Brian"
Jan 20
Gap replied to Christopher Sheldrick's discussion Chocolate competitions in Australia in the group Chocolate Down Under
Jan 13
Gap replied to Clay Gordon's discussion Group Review - Fortunato #4
"Clay - like most people I've heard the back story and know of the chocolate, but have never seen it for sale at a retail level. Is it for sale under the Felchlin brand? I was under the impression that is was been sold in wholesale lots (or at…"
Jan 7
Gap liked Freddo's discussion Freezing beans as a storage option
Dec 19, 2013
Gap liked Clay Gordon's video
Dec 18, 2013
Gap liked Clay Gordon's video
Dec 18, 2013
Gap replied to Ross Stewart Taylor's discussion Cacao beans
"I have only seen them on the Net, but you could ty these guys http://spencercocoa.com.au/bulk-beans/ "
Nov 25, 2013
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"I noticed on the Matale Chocolate website another bean to bar producer and cocoa supplier - Spencer Cocoa (http://spencercocoa.com.au/) So I think the new list stands at: Cicada Chocolate Bahen and Co Chocolate Maker Zokoko Daintree Estates Cravve…"
Nov 11, 2013

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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