The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

John DePaula
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  • Portland, OR
  • United States
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John DePaula's Page

Latest Activity

John DePaula replied to Michelle-Jo Garfield's discussion Cleaning polycarbonate molds.
"Lots of folks recommend Cotton Batting."
Mar 21, 2009
John DePaula replied to Mindy Fong's discussion Chocolatiers = Re-melters?
""TCHO makes obsessively good dark chocolate from pod to palate in our San Francisco factory." This implies that they also ferment and dry the cacao in their facility in SF. I think that we can quite safely assume that this is not true. I…"
Mar 20, 2009
John DePaula replied to Clay Gordon's discussion Is Taxing Chocolate A Good Way to Help Fight Obesity?
"I don't know what the word is for that flappy sound she made with her lips, raspberry(?), but, well, that! ;-) Yes, I found myself getting angry just reading the topic title. Perhaps a better strategy would be a campaign of public service…"
Mar 19, 2009
John DePaula commented on Artisan's blog post The apprentice
"Unfortunatelty it was made clear to us that any mention of cocoa content or origin was far too esoteric for the average TV main stream viewers. They would go only as far as milk/dark/white/cheap/premium. Needless to say it was somewhat frustrating…"
Mar 18, 2009
John DePaula replied to Andre Costa's discussion 4 hours to complete two molds?
"Well, I have to say that if you're starting with solid couverture that is already in temper (I understand, Tom, that you are not), it's unnecessary to cool the chocolate and then reheat. Simply use the seed method, which is documented,…"
Mar 13, 2009
John DePaula replied to Andre Costa's discussion 4 hours to complete two molds?
"Ok. I don't have as much time as I'd like to reply but here's the quick version. First of all, you don't absolutely have to have a temperer but that depends on the quantities you intend to make. Why not start out with a good…"
Mar 12, 2009
John DePaula replied to Andre Costa's discussion 4 hours to complete two molds?
"Since you posted in the "Micro-Batch "Homebrew" Chocolate" forum, I assume you're talking about making chocolate from bean to bar; however, you then talk about making a ganache so now I'm leaning toward thinking that…"
Mar 12, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When I was 8 years old, I went on a family vacation to Europe. I tasted a whiskey ganache molded in a bittersweet shell that was amazing. Must have been good if I still remember it more than 40 years later...
My favorite chocolate is:
Felchlin Cru Sauvage, Amedei Porcelana, etc.

DePaula Confections

Comment Wall (5 comments)

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At 10:53pm on April 1, 2009, Tina Tweedy said…
John,
Just visited your website. Your chocolates are beautiful and the flavors sound so enticing. I like the bar with the marcona almonds, they almost look like flower petals.
At 2:15pm on February 6, 2009, Casey said…
What happened to the Roger chocolate photo? I was going to comment, but you deleted it. Anyway I look forward to trying their chocolates one day, and yours as well. Glad you enjoyed the videos.
At 5:56pm on November 29, 2008, Sarah Hart said…
Hi there. Hope all is well in your world! Nice to see you here!
xoxo,
Sarah
At 5:09am on November 25, 2008, Ilana said…
At least one year...
At 5:09am on November 25, 2008, Ilana said…
Ok so you are one year older than me!! Nice to see you here!!
 
 
 

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