The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jonathan Edelson
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  • Portland, OR
  • United States
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Latest Activity

Jonathan Edelson replied to Emily Woloszyn's discussion Hilliards Little Dipper (not responding)
"I don't have any experience with the little dipper, but I do have a bunch of electrical experience. Do you have a volt meter and a schematic of your unit? I found an old little dipper manual online, and it had a schematic.  It looks like…"
Aug 5
Jonathan Edelson replied to Jennifer Smith's discussion Cocoa Shell Infusion
"By shell, I think you mean the husk of the cacao nib, and not the outside of the pod. My understanding is that cocoa husk concentrates a bunch of the stuff you don't want in chocolate, including lead from the environment. Apparently the husk…"
Aug 5
Jonathan Edelson replied to Mack Ransom's discussion Using cacao butter as seed AND What temperature to add seed
"As I mentioned, I have used 'mycryo' as seed.  Mycryo is pure powdered cocoa butter.   This has worked quite well for me. To expand on what I do:  I generally use it in a non-stirred melter, but have used it in my…"
Jul 18
Jonathan Edelson replied to Mack Ransom's discussion Using cacao butter as seed AND What temperature to add seed
"Above the melting point of the seed, the seed crystals will simply melt. I have used the smaller chocovision machines, and they first melt the chocolate, and reach a temperature where all of the cocoa butter crystals melt.  At this point they…"
Jul 17
Jonathan Edelson replied to Trula R's discussion Truffles Cracking!
" Try letting your ganache sit at in the molds are room temperature for 4-12 hours ('overnight') prior to chilling. I find that the ganache needs to 'set up' and this happens while warm. -Jon"
Jul 16
Jonathan Edelson replied to Andrew Beasley's discussion Fastest way to cool chocolate in the group Startup Central
"There is a potential issue with using a refrigerator at higher than design temperature. The pressure going _into_ the compressor is set by the cold side temperature; the higher the temperature of the 'evaporator coil' the higher the…"
Jun 27
Jonathan Edelson replied to John Duxbury's discussion Thick chocolate while tempering
"When this next happens, could you double check the chocolate temperature with a different thermometer?  When this happens, does it seem like the melting stage reached its final temperature more rapidly than normal? I've seen my (very…"
Jun 16
Jonathan Edelson replied to Need beans's discussion Machine help needed - grinding blocks of chocolate
"I only did this once, but actually had very good luck using a robocoupe with a shredding disc, the sort normally used for making things like shredded vegetables. The shreds break up into a relatively fine (if irregular) powder.   I was planning…"
Jun 11
Jonathan Edelson replied to Arthur Shapiro's discussion Content of alcohol in recipe
"You have two issues to deal with: The law and the actual calculation. Each state has its own take on the law for alcohol in chocolates.  The National Confectionary Association compiles a list of the various state laws...but the versions that…"
May 4
Jonathan Edelson and Lance Omsky are now friends
Apr 16
Jonathan Edelson replied to Neta onik's discussion specific gravity/weight
"You might also give consideration to how different the results will actually be if you fill the molds to the same weight even with the different densities of chocolate. The thickness of the bar will change, of course, since different densities mean…"
Apr 8
Jonathan Edelson replied to Scott's discussion "Whole Bean Chocolate"
"Barry-Callebaut has been working this from the industrial end, apparently processing the husk separately. There are some nutritional benefits if you are looking for things such as fiber.   Apparently the husk also has abundant catechins…"
Apr 4
Jonathan Edelson replied to Cindy Sanche's discussion transfer sheet process
"Most normal ink printers use very thin _transparent_ inks, which don't show up well on dark backgrounds.  Edible inks are similarly transparent, and also don't show up well on dark backgrounds. There are transfer sheet systems for…"
Apr 4
Daniel Herskovic replied to Jonathan Edelson's discussion Low end enrobing options in the group Startup Central
"I am an owner of the Perfect Enro 6 . I wrote a pretty detailed post 2 years ago about my experiences with this machine. I have not seen much that is in between this entry level machine and hand dipping. I will say that the Perfect entry level is a…"
Mar 29
Larry replied to Jonathan Edelson's discussion Low end enrobing options in the group Startup Central
"Something new on the market is the chocovision enrober. While it doesn't have a detailer or blower the big struggle that I forsee is how to get the chocolates off the belt. I've called and asked the engineer for a video & it was…"
Mar 28
Kaydee Kreitlow liked Jonathan Edelson's discussion Low end enrobing options
Mar 17

Profile Information

Dark, Milk, White?
Most memorable chocolate experience:
My first hot chocolate after 3 years of _zero_ caffeine or analogues (no coffee, tea, soda, chocolate, etc.) Zoom!
My favorite chocolate is:
Plain Jane Callebaut...after I've worked it a bit :)

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