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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 Julie Lu's discussion adding cocoa butter when tempering
"Even in my very-limited-production chocolatiering, I have an idea of what the Christmas insanity is like for someone who is actually in the business, so I appreciate that you took the time to respond.  I will give your suggestions a try. …"
Dec 10
Jim Dutton replied to Julie Lu's discussion adding cocoa butter when tempering
"Brad, Very helpful document.  You mention that one should not let the tempered (dark) chocolate go above 95F.  How low can it go while one is working with it? In connection with another post about over-tempered chocolate you wrote about…"
Dec 9
Jim Dutton replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"I am adding a post to this thread on the over-crystallizing problem and ways to solve it.  Today I was using Valrhona Opalys to line 8 molds.  I have had problems with its thickening too much in the past, so was prepared--or so I…"
Dec 1
Jim Dutton replied to Eduardo Ostos's discussion Chocovision Rev2 default temperatures
"Yes, you can change the temperatures in the Rev 2.  Start the melting cycle, and press the up arrow to reach the temp you want (122-131 F. is higher than I have seen for most chocolates--I aim for 113-115).  The machine will signal you…"
Sep 8
Jim Dutton replied to Or M's discussion Advice about specific mould
"You might visit and look at their enormous selection of molds, most of which have a weight (in grams) for the finished piece provided.  You will find many much less than 13g.  The first molds I bought, which were…"
Aug 20
Jim Dutton replied to Susie's discussion Microwave tempering
"I didn't mean to say a tempering machine is better than a melter.  Many people like the melters because they can hold more chocolate and allow you to empty a mold much more easily.  And I think it is fairly easy to adjust the…"
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"My impression from reading (and experience) is that with time too many Type V crystals form, and the chocolate will thicken too much to be usable--even if the temperature reading has not varied at all.  At that point there are options (heating…"
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"If you can keep (dark) chocolate at that 90-91F. temperature, you are fine, but sometimes reality intervenes:  If, for example, you are using chocolate left over from a previous session, it is very unlikely still to be in temper and must…"
Aug 19
Jim Dutton replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"Thanks for the reply, even though the news was not quite what I hoped for.  When you speak of "adding a little (0.05-0.1%) more lecithin" I assume you mean a little more than is already in the chocolate.  That's what I was…"
May 13
Jim Dutton replied to Hilmir Kolbeins's discussion Why does chocolate overcrystalize
"I am adding a question to this older topic as it is more or less the subject of my latest chocolate issue. I have been using Felchlin Maracaibo for dark and Valrhona Opalys for white.  During the winter both behaved fine.  For my Easter…"
May 13
Jim Dutton replied to jeff goh's discussion Adding Rum into chocolate truffles
"Recipes ordinarily call for adding any liquor (or other liquid flavoring) to the ganache mixture--after the emulsion of cream and chocolate has successfully been formed.  The liquid should definitely not be added to the chocolate as you…"
May 9
Jim Dutton replied to Andrea Bauer's discussion Fruit purée brands
"From my reading of recipes, Boiron appears to be the most widely used brand, but in the U.S. it seems to be somewhat difficult to find, at least for someone buying retail.  A Google search reveals widespread availability, but when one checks…"
Apr 22
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

Profile Information

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

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