The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jessica Conrad
  • Female
  • Liège
  • Belgium
Share on Facebook
Share Twitter

Jessica Conrad's Friends

  • Mark Allan
  • Paul Picton
  • Journey Shannon
  • Paul John Kearins
  • Karen Edwards
  • hezi badnany
  • Sergio Shidomi
  • Rodney Nikkels
  • Dan
  • Nigel
  • Pimm van der Donk
  • Benoît
  • Davy Asnong
  • Gap
  • Sebastian

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 Apr 11. 5 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
"A little update on the tempering. We use the method from Chocolate Alchemy's site, to temper in the wet grinder. It's easier to control the temperature in there, and no additional investment is required. I am waiting on a $300 machine from…"
Apr 11
Mark Allan and Jessica Conrad are now friends
Apr 11
Mark Allan replied to Jessica Conrad's discussion cacao cucina
"We run an orphanage in Honduras. Incidentally, Hondurans grows cocoa. For this reason I am investigating chocolate production as a fund raiser and as an industry to employ people in a country with 50% unemployment/under-employment. Cocoa Cucina was…"
Mar 9
Jessica Conrad replied to Jessica Conrad's discussion Reducing copper content for Chinese market standards?
"I'd have to ask next time I get the chance!  The rep seemed convinced that looking for a way to lower copper content was his only route to break the impasse.  Maybe it's as you say though, and he just didn't pick up on the…"
Oct 6, 2013
Sebastian replied to Jessica Conrad's discussion Reducing copper content for Chinese market standards?
"They're not.  The hurdle isn't copper.  What you've got is a local official who's looking for some extra money.  I'm going to guess that you've not been given any official documentation with the…"
Oct 5, 2013
Jessica Conrad posted a discussion

Reducing copper content for Chinese market standards?

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 percentage bars were being refused by China due to their higher copper content.Chocolate IS in china, and higher percentage bars are higher in copper, but as for dark chocolate I'm not sure what percentages are most common in this market or if certain ways of making chocolate could help reduce copper.  After…See More
Oct 5, 2013
Jessica Conrad liked Clay Gordon's video
Oct 3, 2013
Jessica Conrad replied to matt black's discussion Tempering Chocolate in the group The Science of Chocolate
"Bring it up to 45 degrees centigrade, then table it on marble following the proper temperature curve for the sort of chocolate you have in order to re-temper."
Sep 19, 2013
Jessica Conrad updated their profile
Sep 9, 2013
Jessica Conrad liked David Senk's discussion Shared Journey
Sep 9, 2013
Jessica Conrad joined Clay Gordon's group
Thumbnail

The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Aug 14, 2013
Jessica Conrad posted a status
"RIP Mott Green, you were a visionary and an inspiration. Hoping Grenada Chocolate Company will always keep your dreams and spirit alive."
Jun 1, 2013
Seher Balci commented on Jessica Conrad's photo
Thumbnail

Chocolate school 2

"First of all your chocolates are amazing and beautiful.. In Turkey, ı cannot find available boxes :("
Feb 12, 2013
rene liked Jessica Conrad's photo
Apr 29, 2012
Jessica Conrad replied to Brad Churchill's discussion "We Eat With Our Eyes." Hmmmm.... I'm not convinced.
"As a consumer: I use my eyes to determine the signs of care and attention a chocolatier puts into their work.  I'm looking for the sheen that indicates good crystallization and correct storage.  I look for an absence of bubbles…"
Apr 17, 2012
Jessica Conrad liked Sergio Shidomi's photo
Apr 10, 2012

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

Jessica Conrad's Photos

Loading…
  • Add Photos
  • View All

Comment Wall (3 comments)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

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

 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service