The Chocolate Life

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Jacquie Schofield
  • Female
  • Coventry, RI
  • United States
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Jacquie Schofield's Discussions

Biting off more apple than I can chew?

Started this discussion. Last reply by Sarah Scott Oct 12, 2010. 1 Reply

Hi there.Amateur chocolatier looking for advice from the experts. : )I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned about the shelf…Continue

An apple a day...

Started this discussion. Last reply by Doug Allen Sep 27, 2010. 1 Reply

Hi.Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking…Continue

Transportion of "delicate" cargo.

Started this discussion. Last reply by Kerry Aug 20, 2010. 4 Replies

Hi Folks!It happens to be a warm August here and I happen to have the honors of making wedding favors for a friend's wedding. They came out nice if I might add. ;o   Keep in mind I am relatively new…Continue

Coloring white chocolate

Started this discussion. Last reply by Sebastian Sep 17, 2010. 4 Replies

Hi everyone.I know that an oil based food coloring has to be used to color chocolate. However, is there a  particular time during the melting/tempering cycle to add the dye?Any help would be…Continue

 

Jacquie Schofield's Page

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Jacquie Schofield posted a photo

Gourmet Caramel Apple Wedding Favor

First time ever making gourmet apples! They came out beautiful and the tasted scrumptious! Big hit at the wedding! I am beginning to really like this "chocolate life!" ;)
Oct 17, 2010
Sarah Scott replied to Jacquie Schofield's discussion Biting off more apple than I can chew?
"Not sure but I would say it's going to be about the same life as with a caramel apple. I used to work in a store that made caramel apples and they would keep well for up to four days non-refrigerated."
Oct 12, 2010
Jacquie Schofield posted a discussion

Biting off more apple than I can chew?

Hi there.Amateur chocolatier looking for advice from the experts. : )I am making another round of wedding favors that consists of gourmet chocolate covered apples. A bit concerned about the shelf life of the sweet tasty morsels. The literature I've read says that they will hold up for a week if refrigerated. They are speaking just of the caramel coated apples. Not those dipped in tempered chocolate. I wouldn't want to refrigerate tempered chocolate. Any advice on how long a completed gourmet…See More
Oct 1, 2010
Doug Allen replied to Jacquie Schofield's discussion An apple a day...
"Jacquie, tartness will balance the sweetness of the chocolate and other toppings you may be using but also a GS apple has the crispness and keeping qualities needed to hold the apple after coating. Look for other crisp apples like Fuji, Honeycrisp…"
Sep 27, 2010
Jacquie Schofield posted a discussion

An apple a day...

Hi.Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking for any suggestions. Thanks.JacquieSee More
Sep 23, 2010
Sebastian replied to Jacquie Schofield's discussion Coloring white chocolate
"lots of places carry them. I like the folks at www.chefrubber.com personally."
Sep 17, 2010
Tina Thayer replied to Jacquie Schofield's discussion Coloring white chocolate
"Where would I find powder or oil based colors? I am new to all of this and appreciate all help and feedback I can get."
Sep 17, 2010
Omar Forastero replied to Jacquie Schofield's discussion Coloring white chocolate
"you can also use powder based colouring.add before tempering."
Sep 17, 2010
Kerry replied to Jacquie Schofield's discussion Transportion of "delicate" cargo.
"What Shelley said! Not too much cold."
Aug 20, 2010
Jacquie Schofield replied to Jacquie Schofield's discussion Transportion of "delicate" cargo.
"The chocolates are boxed. Thanks so much for the info!"
Aug 20, 2010
Shelley Seward replied to Jacquie Schofield's discussion Transportion of "delicate" cargo.
"Hi, If your favors are packaged in boxes the cooler with ice packs will be fine. I would suggest putting the ice packs on the bottom of the cooler. 1 or 2 - you don't want the favors to be so cold that when you take them out in a hot…"
Aug 20, 2010
Kerry replied to Jacquie Schofield's discussion Transportion of "delicate" cargo.
"Packaged or not packaged?"
Aug 20, 2010
Jacquie Schofield posted a discussion

Transportion of "delicate" cargo.

Hi Folks!It happens to be a warm August here and I happen to have the honors of making wedding favors for a friend's wedding. They came out nice if I might add. ;o   Keep in mind I am relatively new at this.... Looking for suggestions on the transportation of my delicate morsels to the venue. I prefer them to be intact and not melted! I was planning on placing them in a cooler with ice packs. Any better ideas?Thanks for your suggestions.See More
Aug 20, 2010
Sebastian replied to Jacquie Schofield's discussion Coloring white chocolate
"Oil based lakes will work best. Add it any time the chocolate is melted, mix thoroughly 8-) before tempering is easiest."
Aug 19, 2010
Jacquie Schofield posted a discussion

Coloring white chocolate

Hi everyone.I know that an oil based food coloring has to be used to color chocolate. However, is there a  particular time during the melting/tempering cycle to add the dye?Any help would be appreciated.Thanks!JacquieSee More
Aug 19, 2010
Jacquie Schofield replied to Jacquie Schofield's discussion Will my drizzle make my chocolates fizzle?
"Thank you everyone for all your imput."
Aug 17, 2010

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
The first bite into a homemade chocolate dipped truffle made by me, It was an Expresso truffle with a crunchy coffee bean sitting on top. Delicious!
My favorite chocolate is:
Peters

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