The Chocolate Life

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Jackie Jones
  • Female
  • Scotland Neck, NC
  • United States
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Jackie Jones's Discussions

70% cocoa

Started this discussion. Last reply by ChocoFiles Dec 12, 2012. 9 Replies

I have a client that wants solid chocolate in a very high cocoa content (he is an ironman participant) for Christmas Gifts.   Where could I order not a huge volume of really good dark dark…Continue

Tags: chocolate, dark

Bacon

Started this discussion. Last reply by Lana Apr 6, 2011. 1 Reply

I have had many people asking for bacon & chocolate.  What is the life span of bacon dipped in chocolate if kept cool  (64 degrees air temp)  ( I usually make it just before serving at…Continue

 

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Latest Activity

Jackie Jones replied to Juliana Desmond's discussion Any tips for preventing sugar bloom? in the group Startup Central
"I also have a Chocovision tempering machine & with Clay's suggestion, I stir the chocolate even more before I begin to pour the chocolate.  Had the same problem.   The machine was not mixing the batch well enough. , room…"
Nov 22, 2013
Jackie Jones commented on Clay Gordon's group Startup Central
"Note:   I own a franchise of Safeguard Business Systems...and can offer QuickBooks checks at special pricing for membership.  We are owned by a $1.6 billion dollar check printing company.   No one can beat our…"
Apr 10, 2013
ChocoFiles replied to Jackie Jones's discussion 70% cocoa
"Swiss Chalet Fine Foods sells Felchlin but the cheapest I saw on their website was Cru Hacienda Elvesia 74% Rondo in 6 kg bags for $6.75/lb.  Others are $8+to over $11/lb.  Sounds like it's too expensive for what…"
Dec 12, 2012
Jackie Jones replied to Jackie Jones's discussion 70% cocoa
"Thanks.  I live an hour from any size town...2 hrs from Raleigh.... so maybe there.  "
Dec 7, 2012
Clay Gordon replied to Jackie Jones's discussion 70% cocoa
"Guittard has a range of chocolates with 70%+ cocoa content. Many of them are available in bar form and you might be able to find them at a local retailer. This will be cheaper than buying samples in either 1k or 5kg boxes."
Dec 7, 2012
Jackie Jones replied to Jackie Jones's discussion 70% cocoa
"Just called Peters and they do have a 70% bittersweet.   I'll go back to their brochures before I order Monday.     "
Dec 7, 2012
Jackie Jones replied to Jackie Jones's discussion 70% cocoa
"I have tried the Guittard samples before. No my customers are not sophicated enough to know the difference & $8/lb would not fly I am sure.       So I guess Guittard it will be... if I have difficulties obtaining…"
Dec 7, 2012
Clay Gordon replied to Jackie Jones's discussion 70% cocoa
"What's your budget? And is your customer sophisticated enough to tell the difference and be willing to pay for it? Valrhona is a good chocolate but it's at the upper end of the range, price wise. Even in 100lb quantities you're…"
Dec 7, 2012
Jackie Jones replied to Jackie Jones's discussion 70% cocoa
"In your opinion, would you start with Valrhona? To test for solid molds.....  70%"
Dec 7, 2012
Jackie Jones replied to Jackie Jones's discussion 70% cocoa
"I usually purchase about 1000 lbs at the time & have it delivered by truck.  I wanted to try out a dark chocolate before buying in bulk.  100 lbs would probably do my customers for Christmas.  Could not remember the different…"
Dec 7, 2012
Clay Gordon replied to Jackie Jones's discussion 70% cocoa
"Jackie: Online - 100 lbs is a lot to ship, but there are on-line stores you can order from. Chocosphere has one of the broadest selections, but it's in Oregon so shipping to you is going to be most expensive. So going ...  Local…"
Dec 7, 2012
Jackie Jones posted a discussion

70% cocoa

I have a client that wants solid chocolate in a very high cocoa content (he is an ironman participant) for Christmas Gifts.   Where could I order not a huge volume of really good dark dark chocolate?   Like 100 lbs to start...See More
Dec 7, 2012
Jackie Jones left a comment for Debra Fleck
"We just got our electricity back.  All chocolate in coolers.  The building where I have my chocolate cabinet is fine, but buildings all around went down in historic downtown Washington, NC "
Aug 30, 2011
Jackie Jones is now friends with Debra Fleck and Glenn Knowles
Aug 30, 2011
Jackie Jones replied to David Peterson's discussion Chocolate Artist Software/Printer
"I purchased the software and tried the transfer sheets.  Today I am using the EPSON STYLUS C88 as a regular printer - if that tells you anything.   No information comes with the software, ink is very expensive, and it totally did not…"
Aug 25, 2011
Jackie Jones commented on Jackie Jones's blog post Pouring Chocolate in the Deep South
"Thank you for your comments.  I"ll try stirring the chocolate more.  It only happens with the larger molds.  Interesting doing a conversion on a frig...   Can't wait for the hot summer to ease up a bit here in…"
Jun 29, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making beautiful toffee with chocolate coating. Perfecto!
My favorite chocolate is:
Peters

Jackie Jones's Blog

Pouring Chocolate in the Deep South

Posted on June 23, 2011 at 11:48am 3 Comments

With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.

With the AC running at 65 & dehumidifier running - I can only obtain a 70 degree temp & 49% humidity level.  When I pour my chocolates, I set them in the frig for 10 min & pop out and let sit on the counter for about 15 minutes before removing from the molds.  Having major issues with larger bars - swirly light areas.  Would this situation be resolved with a Hilliard…

Continue

Easter Eggs

Posted on March 21, 2011 at 9:18am 8 Comments

Does anyone have any outstanding "fillings" for Easter Eggs.   I am in my first 2 years of this chocolate business, & finally have the pouring of the eggs down -  Molds that I can fill.  Now to find "tested" cream fillings.  My customer wants a cream filling like the Cadbury Eggs - I think it is close to butter cream.  Then I am also working on a peanut butter filling.

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At 12:21pm on March 14, 2011, Joanne Gaither said…

Hi Jackie.  I finally got my chocolates to release frm the moulds - they are tear drop shapes and about 1/2 inch deep.  After setting in the refrigerator, I remove them and have to smack them REALLY hard on a wooden block (the back of a cutting board) covered with parchment paper.  This works - but I really thought I might break the mould.  But when they release they are beautiful and shiny. 

Hope this helps!

Joanne

 
 
 

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