The Chocolate Life

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Jessica Conrad
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  • Liège
  • Belgium
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Jessica Conrad's Discussions

Reducing copper content for Chinese market standards?

Started this discussion. Last reply by Jessica Conrad Oct 6, 2013. 2 Replies

I was speaking with the Asia rep of a chocolate company not too long ago, and he asked me if I might be able to get to the bottom of what his company could do about the fact that his higher…Continue

cacao cucina

Started this discussion. Last reply by Mark Allan Jul 10. 28 Replies

Anyone able to offer reviews/have personal experience with their equipment (any item of it?) While I'm not looking to get into bean-bar right now, I stumbled across their site the other day and…Continue

Agave

Started this discussion. Last reply by Sharon Ivany Mar 20, 2011. 11 Replies

Has anyone tried using agave syrup as an invert sugar in ganaches? At first glance, the chemistry seems to work, and I like the idea of a natural, vegan invert sugar that doesn't have as detectable a…Continue

Tags: ganache, preservatives, natural

 

Jessica Conrad's Page

Latest Activity

Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Hey, a little update on this. The last time I extracted butter, I took a break to do something else, but left the heating element on. When I came back and resumed the extraction, the butter began coming out pretty much pure (the yellow, creamy…"
Jul 10
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Hi Clay, Sorry, the main nuance that the research team is shooting for, is that the whole system be 40 lbs. or less, minus the jack, so that they can put it into a suitcase and take it with them on flights to Africa, in order to help the farmers…"
Jun 9
Clay Gordon replied to Jessica Conrad's discussion cacao cucina
"The butter press operated by a hydraulic jack has been around for a while. I saw my first one in Venezuela in 2006 and I recently met the guy who designed and fabricated them. Right now, the political situation in Venezuela makes it difficult to…"
Jun 9
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Hi Michael,      I'm not sure. When I said 50/50, I might have been a little sloppy on the numbers. It's probably more like 60/40. One thing that does happen, is that the solids that come out the front end will fall into…"
Jun 9
Michael Ervin replied to Jessica Conrad's discussion cacao cucina
"Hi Mark, I've now gone through a full batch test with some clean Dominican I roasted and winnowed. I rigged up a hopper and pulled off the bottom so that I could process in bulk. The full batch was about 20 lbs of nibs that took a few hours to…"
Jun 9
Julian Young and Jessica Conrad are now friends
Jun 4
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Use of the 110V to 220V transformer is important. :-) I did have the machine shut down on me once also. I'm not sure what happened, but I also removed and cleaned the drill bit and it started working again. You are going to notice that if you…"
Jun 2
Michael Ervin replied to Jessica Conrad's discussion cacao cucina
"Ah... I see. Needed to use the 110v->220v converter that came with it. It was not running full power. Ha!"
Jun 2
Michael Ervin replied to Jessica Conrad's discussion cacao cucina
"Hey Mark, Many thanks for pointing us in this direction. I now too have one of these machines but I am having a hard time operating it. After receiving it, sanitizing it and putting it together per the instructions, I was excited to put the first…"
Jun 2
Clay Gordon replied to Jessica Conrad's discussion cacao cucina
"Tom: What is very expensive for what you can produce? Cacao Cucina? We've moved off of the original topic of this post."
May 14
Thomas Forbes replied to Jessica Conrad's discussion cacao cucina
"It is very expensive for what you can produce.  "
May 14
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Yes, Tom's video shows the same type extractor I have. It does have a separate switch for the heating element, which you need to turn on 3-6 minutes before you start the press. The cocoa I used was already roasted, cracked and winnowed, because…"
May 14
Tom replied to Jessica Conrad's discussion cacao cucina
"I think I found a vid Clay at this address: http://www.youtube.com/watch?v=sCCxeODNTK4 Looks like an automated screw expeller, like the hand worked Piteba one. I bought one of these and had no luck in getting cocoa butter out of it. However Bob…"
May 13
Clay Gordon replied to Jessica Conrad's discussion cacao cucina
"Mark - When you get a chance, a video of the machine in operation would be fun to see, also a photo of whatever hoper design you put together. I wonder if you can make a simple hopper from a 5-liter water bottle? This is great news for small craft…"
May 13
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"The final note on my first use of the machine. The machine did in fact yield 50% cocoa butter, by weight. Also, the cocoa solid easily ground up, in my coffee grinder, into powder. My son took some of the powder to make hot cocoa and gave it a…"
May 13
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"Hi Clay, Well, I finally got the machine today, and I felt like a kid opening a candy store, before I even opened it. The company actually delivered it within a week, but it had to go to another shipping company that ships to Honduras and handles…"
May 13

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My professional start in chocolate, working at JS bonbons in Toronto!
My favorite chocolate is:
Amedei No. 9, Michel Cluizel Mangaro, Madre triple cacao, Soma arcana

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Comment Wall (3 comments)

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At 8:15am on June 28, 2011, Nat said…
Thanks, Jessica! Glad you liked our triple cacao bar so much. Did you get to try our other bars that Geert had?
In the motherland of chocolate right now, traveling from Xoconusco, Chiapas to Oaxaca with 10 lbs of criollo royal beans to be turned into some limited edition bars. 

How's Belgium treating you?
At 11:10am on June 16, 2011, Vercruysse Geert said…

Sorry Jessica, I wrote it wrong, indeed its next weekend. OK, so if you (and someone else?), could be here around 1pm, I arrange some work to do, like a chocolatecake, ...pictures are allow ;-) if you used them for your TCLpage.

Greetings Geert

At 2:56am on June 16, 2011, Vercruysse Geert said…

Hello Jessica, I saw you wanted to visit me this weekend, if you do so, please visit me on Saturday around 1pm, then I do have time and we could talk during a privat free workshop. If not possible to be there please contacted me, Geert

 
 
 

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