The Chocolate Life

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Glenn Petriello
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  • Hoboken, NJ
  • United States
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Glenn Petriello's Discussions

Light Corn Syrup in Artisanal Chocolates?

Started this discussion. Last reply by Renee Shuman Feb 20, 2013. 3 Replies

Hi all - I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in my ganache recipes.I wanted to just gauge opinions on…Continue

Tags: chocolate, ganache, glucose, syrup, corn

Advice on Chef Rubber Air Compressors

Started this discussion. Last reply by Glenn Petriello Jan 30, 2013. 4 Replies

Hi, My name is Glenn and I am sort of new here to The Chocolate Life and I apologize for not having introduced myself yet in the forum. I plan on doing so soon so you can get my background with…Continue

Tags: rubber, air, brush, chef, badger

 

Glenn Petriello's Page

Latest Activity

Renee Shuman replied to Glenn Petriello's discussion Light Corn Syrup in Artisanal Chocolates?
"Honestly I use agave instead of corn syrup in a lot of my recipes, and they turn out similar or exactly the same as the corn syrup versions. "
Feb 20, 2013
Sebastian replied to Glenn Petriello's discussion Light Corn Syrup in Artisanal Chocolates?
"The problem with 'natural' is that everyone has a unique definition of what it is.  Is there a technical advantage?  Sure.  Do your consumers care?  Ask them 8-)"
Feb 9, 2013
Christopher M Koshak replied to Glenn Petriello's discussion Light Corn Syrup in Artisanal Chocolates?
"Hey Glenn, Just a little advice that I have found helpful, go get yourself a book called "Chocolates and Confections" by Peter Grewling. I have been a chef for 25 years and know a something about a lot of different foods but when I started…"
Feb 9, 2013
Glenn Petriello posted a discussion

Light Corn Syrup in Artisanal Chocolates?

Hi all - I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in my ganache recipes.I wanted to just gauge opinions on reasoning behind it. I'd be making super premium fine artisanal chocolates so would it be acceptable to have it in my various ganache recipes or should I go with a more natural alternative like glucose, etc. I get it that it would help sweeten recipes and prevent the graininess in the ganache but I want my…See More
Feb 9, 2013
Glenn Petriello replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Hi chocochoco,  I didn't purchase mine yet. I am still going to go with the Badger 350 airbrush but still debating on the compressor.  Trying to see if anyone else has advice on what's the best air compressor to use for the…"
Jan 30, 2013
chocochoco replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Hi Glenn, which one did you buy? How do you like it?   Thanks, Omar"
Jan 29, 2013
chocochoco replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Hi Jeff, what airbrush brand would you recommend? Also, what type would you recommend, siphon (bottom) or gravity feed?   Thanks, Omar"
Jan 22, 2013
Jeff Stern replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors
"Buy an Iawata, they rock. Don't get too wimpy of a compressor. The 1/3 horsepower over the 1/5, especially if you can adjust the pressure-crucial. Make sure it has a pressure chamber to hold air in reserve, keeps your flow even. Two hoses is…"
Jan 21, 2013
Glenn Petriello posted a discussion

Advice on Chef Rubber Air Compressors

Hi, My name is Glenn and I am sort of new here to The Chocolate Life and I apologize for not having introduced myself yet in the forum. I plan on doing so soon so you can get my background with regards to my passion and love of chocolate.I am trying to learn and get familiar with airbrushing polycarbonate molds with various colored cocoa butters. I have been doing some research and I am going to go with a Badger 350 - its a simple single action air brush that is good for cocoa butter usage and…See More
Jan 20, 2013
Glenn Petriello is now a member of The Chocolate Life
Nov 21, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When I took a chocolate class with Jacques Torres at FCI last year and then decided to start my own chocolate e-commerce business, Simply Euphoric Chocolate. Also, the first chocolate Bon Bon I made - a double roasted hazelnut milk chocolate - I took a bite and then laughed to myself and said out loud, "That's some pretty good shit!" At that point, I knew I had a really special talent.
My favorite chocolate is:
I like the chocolate I make but also mostly any other type as well. I don't discriminate with chocolate!

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