I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least…Continue
"I'm having the same problem with my chocovision rev 2. I can temper fine by hand, but with this machine I've only done it right once or twice. I bring it up to around 115, down to around 81, then back up to 90. Can't get it to work.…"
I've been having a hard time finding a small output tempering machine (nothing more than a few pounds at a time) on the internet so I thought I'd post here. I've been making chocolate bars for some local businesses in town and I'm starting to realize that doing everything by hand isn't very cost or time efficient. If anyone has a used machine that needs a new home, please let me know. I'm looking for something under 500, hopefully. Any information on where to look would also be greatly…See More
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"very common. ecuador's a terribly difficult place to dry beans properly, so a great deal of them mold. if you don't have the proper relationships and controls in place, those beans will find their way to you. there's…"
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few of the them had white specks on the outside/inside (mold?), were hollow or looked like they had been eaten by something, or were cut in half. There were also a handful of pea sized, shrunken beans and a few that looked like they had germinated. I'm…See More
I was in Paris for work and I stopped by Patrick Roger's boutique on the Boulevard Saint-Germain and spent nearly all the money I had on an 80% Madagascar bar. I saw down at a little cafe, ordered an espresso, opened the metal box holding the chocolate, broke off a piece, and put it in my mouth. I got some strange looks from people walking along the street because I couldn't stop grinning.
My favorite chocolate is:
Too many to pick one. Moonblock Chocolate's take on the Peruvian Fortunato No. 4. Bar Au Chocolat 70% Dominican. Soma's Old School never fails to interest me... Etc etc
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