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Jim Dutton
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  • Staunton, VA
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Jim Dutton's Discussions

Seeking Comments on Felchlin Dark Chocolate

Started this discussion. Last reply by Jim Dutton Jan 23. 4 Replies

I am interested in finding a different dark chocolate and am thinking of Felchlin products.  Unfortunately I have not seen a source for small amounts of the chocolates, and so am seeking comments…Continue

Ganache Separation Difficulties

Started this discussion. Last reply by Tom Dec 19, 2013. 7 Replies

I have been experiencing separation of ganache and have sought in vain for answers.  When I make ganache by pouring hot cream over chocolate, then stirring, all goes well.  But when I temper the…Continue

 

Jim Dutton's Page

Latest Activity

Jim Dutton replied to Arainna Forth's discussion Chocolate classes in Utah?
"I have been making chocolates/bon bons/pralines for a little over a year, but can offer a bit of advice-based on my positive and negative experiences--on molds.  At first I didn't realize that the molds differed considerably in what size…"
Mar 17
Clay Gordon and Jim Dutton are now friends
Mar 9
Jim Dutton replied to Krista's discussion Suppliers and pricing
"I am not in business but am a hobbyist, so my quantities are not huge.   I also use Chocosphere.  No one else (that I have found) has their broad selection.  I am always looking for a chocolate I like better than the current one,…"
Mar 5
Jim Dutton replied to Russ Apotheker's discussion Chocolate sticking to molds
"Re the warming of molds before filling:  Nobody in this thread has mentioned the difficulty of doing so if the molds have been decorated with colored cocoa butter.  I would be very reluctant to use any method of warming in this case as I…"
Feb 26
Jim Dutton replied to Mattias Blom's discussion Equipment advise
"No, a larger bowl would not fit into the machine.  One can purchase extra bowls (which I have done) from Chocovision, but they are just for convenience, not for quantity.  The "holey" baffle gives the larger machine more…"
Feb 18
Jim Dutton replied to Mattias Blom's discussion Equipment advise
"Having experience with the smaller Chocovision Rev 2, I can say that having the chocolate stirred and kept at a certain temp automatically is a great convenience.  Of course, it is necessary to adjust the temp as time goes on; otherwise the…"
Feb 18
Jim Dutton replied to Russ Apotheker's discussion Chocolate sticking to molds
"I am wondering how you account for a mold filled with the same chocolate at virtually the same moment can have one cavity that releases immediately and a next-door one that does not.  I can't see how the tempering can be right for one and…"
Feb 17
Jim Dutton replied to Russ Apotheker's discussion Chocolate sticking to molds
"I too have had occasional sticking of pieces in a mold.  Usually some will just fall right out, with others remaining behind.  Banging the mold on the counter releases some more, but sometimes there are stubborn ones.  I have tried…"
Feb 17
Jim Dutton replied to Jim Dutton's discussion Seeking Comments on Felchlin Dark Chocolate
"In all my internet explorations I had not come across your very useful site; I am glad you pointed it out.  And I appreciate your comments on the Felchlin Cru Sauvage in particular.  I was, however, surprised at your review of…"
Jan 23
ChocoFiles replied to Jim Dutton's discussion Seeking Comments on Felchlin Dark Chocolate
"I also really enjoyed the Cru Sauvage, even though I only had it in couverture.  (I forget the term for those little round discs.)  See my review notes attached.  I think it would be an excellent choice if it fits your budget. I have…"
Jan 23
Jim Dutton replied to Jim Dutton's discussion Seeking Comments on Felchlin Dark Chocolate
"Vera, Thanks for those very helpful links."
Jan 22
Vera Hofman replied to Jim Dutton's discussion Seeking Comments on Felchlin Dark Chocolate
"Hi Jim, Excellent choice! I love Felchlin, especially the Cru Sauvage. You can find more information of both Grand Cru's on their website: http://www.felchlin.com/en/product/cacao-maracaibo http://www.felchlin.com/en/product/cacao-bolivia Call…"
Jan 22
Jim Dutton posted a discussion

Seeking Comments on Felchlin Dark Chocolate

I am interested in finding a different dark chocolate and am thinking of Felchlin products.  Unfortunately I have not seen a source for small amounts of the chocolates, and so am seeking comments from those who have tried the two in which I am most interested.The two chocolates are Cru Sauvage and Maracaibo.  As a point of reference, I started my chocolate experience using several different Callebaut products (including their 70% dark), then moved to Valrhona Caraibe, which I am finding a…See More
Jan 21
Jim Dutton replied to Krista's discussion Best purees?
"As far as I can tell from the Qzina website, they sell only Sicoly purées.  For a long time, Boiron was the brand everybody spoke of, practically the standard, but I have noticed of late that many suppliers have been switching to other…"
Jan 20
Jim Dutton replied to Sally Cook's discussion champagne truffles
"There have been discussions of this issue on the eGullet forum, such as this one:  http://forums.egullet.org/topic/87881-chocolate-champagne/?hl=%2Bchampagne+%2Btruffle#entry1775172 The conclusion was that using champagne itself is rather…"
Dec 22, 2013
Jim Dutton replied to John E's discussion Truffle Shells (pre-made)
"My objection to truffle shells already made is that they are (for my tastes) small.  I think most if not all are 1" in diameter, and I like a larger piece than that.  I actually bought a double mold for making truffle shells, not…"
Dec 22, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
So far, my failure at creating filled chocolates.
My favorite chocolate is:
So far, Callebaut

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