The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jim Dutton
  • Male
  • Staunton, VA
  • United States
Share on Facebook
Share Twitter
  • Blog Posts
  • Discussions (22)
  • Events
  • Groups
  • Photos
  • Photo Albums
  • Videos!

Jim Dutton's Friends

  • Clay Gordon

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 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
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

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

Comment Wall

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

Join The Chocolate Life

  • No comments yet!
 
 
 

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