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John Duxbury
  • Male
  • Drexel Hill, PA
  • United States
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John Duxbury's Discussions

Milk chocolate changing color

Started this discussion. Last reply by Sebastian on Monday. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in…Continue

How to handle my allergen paranoia

Started this discussion. Last reply by Naomi Prasad Apr 3. 4 Replies

Hello All.  I've asked this a few times (different verbiage), so sorry for repeating but this one keeps me up at nights.  I've recently opened and I'm still concerned about allergic reactions…Continue

Adding melted chocolate to tempered chocolate

Started this discussion. Last reply by John Duxbury Mar 6. 10 Replies

Hello All.  I have a Bakon mini enrober that I'm having issues with and I also use a chocovision delta.  At this point I'd at least like to be able to use the Bakon as a Melter and add that melted…Continue

Sorry, another Shelf Life question

Started this discussion. Last reply by Alex Radcliffe Nov 4, 2013. 12 Replies

I know this has been discussed before but this one keeps me awake at night.  I'm a month or 2 from opening my shop and I'm looking for advice on how to tell if the pieces I made a week ago, a month…Continue

 

John Duxbury's Page

Latest Activity

Sebastian replied to John Duxbury's discussion Milk chocolate changing color
"Generally speaking, it's almost impossible for a single bar of chocolate to be 'defective' due to the way their processed."
Monday
John Duxbury replied to John Duxbury's discussion Milk chocolate changing color
"Hi Nicole.  Could be the same problem as I was having.  I re-ran the batch, using the same bar of Peter's, and found that it was a tempering issue, although I've never seen un-tempered chocolate look that completely…"
Monday
Nicole heisey replied to John Duxbury's discussion Milk chocolate changing color
"Not sure if this is in the same category as your problem or not, but I took notice of your post.  I'm using Peter's Broc as well.  For my peanut butter eggs, I'm getting a "marbled" look on only some of the eggs in…"
Apr 10
John Duxbury replied to John Duxbury's discussion Milk chocolate changing color
"Thanks Sebastian.  I still have a piece of the bar left over so I'll try to re-temper it by hand.  Maybe I didn't add enough seed to the machine the first time."
Apr 4
Sebastian replied to John Duxbury's discussion Milk chocolate changing color
"Nope, wouldn't be the salt.  Pictures always help, but if the starting color of the bar was the same as the others, there's not much else i don't think that could have gone wrong.  You can always get the lot number and call…"
Apr 4
John Duxbury replied to John Duxbury's discussion Milk chocolate changing color
"Thanks Sebastian.  I did dip a few of the pretzels directly into the tempered machine - inside the Delta.  Could the salt have altered the color significantly?  John"
Apr 3
Sebastian replied to John Duxbury's discussion Milk chocolate changing color
"Could be a few things.  I'm assuming the tempered bar you started with was the same color as the rest of the bars in the batch.  Temper is not a yes/no state of being - it's a range - quite a wide range, actually.  Color of…"
Apr 3
John Duxbury posted a discussion

Milk chocolate changing color

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in the machine (Delta) for about an hour before I use it to cover pretzels.  When the chocolate dried it was considerably lighter than the bar I used yesterday.  It was very milky and muddy colored - very noticeable.  Even the leftover chocolate remaining in the Delta was the same milky color.  Any…See More
Apr 3
Naomi Prasad replied to John Duxbury's discussion How to handle my allergen paranoia
"Yeah if a kid is going to buy something you think they shouldn't first of all consult their parents or don't sell that to them in the first place "
Apr 3
John Duxbury replied to John Duxbury's discussion How to handle my allergen paranoia
"Thanks for the info.  It probably will get to be a pain, asking if they have allergies, but I'll probably keep doing that.  I also like the idea of selling skeptically  to unaccompanied, younger kids."
Apr 1
Andy Ciordia replied to John Duxbury's discussion How to handle my allergen paranoia
"We deal with a lot of families with a lot of sensitivities. Peanut, soy, gluten, dairy, egg, etc, etc. A child who has a real allergy, who can buy something, is usually at a verbal age where they can tell you they have allergies. More than likely…"
Mar 31
Melanie Boudar replied to John Duxbury's discussion How to handle my allergen paranoia
"If you think a child is buying something they shouldn't you can ask to speak to their parents. I won't sell direct to small children unaccompanied by a parent. An older child, say 10 or 12 should know thier allergies. Also ask the child…"
Mar 31
John Duxbury posted a discussion

How to handle my allergen paranoia

Hello All.  I've asked this a few times (different verbiage), so sorry for repeating but this one keeps me up at nights.  I've recently opened and I'm still concerned about allergic reactions happening (mostly to kids) when they buy from me.  I have all of the required signage posted but I still get very concerned about someone (most likely a kid) buying something they shouldn't just because it looks so good.  I guess I'm not asking for advice here, I'd just like some comments from anyone who…See More
Mar 27
John Duxbury replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"That's why I like this site so much.  The answers you get are always top-notch.  Many of these participants have a wealth of knowledge that they're more than willing to share."
Mar 6
Thomas Forbes replied to John Duxbury's discussion Adding melted chocolate to tempered chocolate
"This is good information.  I recently purchased a 50 lb. Savage Brothers melter with the tempering device and will be delivered today.  So if I can melt additional chocolate, lower the temperature, add  to the machine and keep it in…"
Mar 6
John Duxbury replied to John Duxbury's discussion Chocolate and Plumbing in the group Startup Central
"Thanks Paul.  That was my concern also - butter not being trapped by the grease trap.  Can you Post the information that you receive from your City next week?  John"
Mar 6

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Just starting the whole chocolate experience
My favorite chocolate is:
Callebaut and Peters

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