The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Kerry's Page

Latest Activity

Kerry replied to Dirke's discussion Guitar cutter
"To little too late - but DR in Montreal handles Dedy. "
12 hours ago
Kerry replied to Corey Meyer's discussion Cutting marshmallows
"My friend also used a pizza wheel - but she was very picky about which ones she purchased - some worked well depending on the blade/handle configuration, others more poorly."
Wednesday
Kerry replied to Corey Meyer's discussion Cutting marshmallows
"A friend who used to have a marshmallow business used drywall taping knives to cut hers. I did take my guitar there one weekend they were producing and she found it useful to cut them. "
Apr 13
Kerry replied to Scott's discussion "Whole Bean Chocolate"
"Yeah - but think of all the fiber!"
Mar 23
Kerry replied to Nicole heisey's discussion hollow chocolate molding
"Removing a percentage of the clips early in the cooling can help a lot with cracking."
Mar 23
Kerry replied to Arainna Forth's discussion What's not to be missed in New York?
"[url=http://www.keeschocolates.com]Kee's Chocolate[/url]"
Mar 23
Kerry replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Ok - so that's probably not interfering.  See how it goes with Mark's heating suggestion and let us know.   Good crystal information in Beckett - The Science of Chocolate - but that might be a little more complex than you want.…"
Feb 21
Kerry replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Jessica, How thick is this bar you are making? "
Feb 20

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
seeing Michael Wolf's amazing collection of old metal molds, then rooting around in the attic to look at a whole bunch more
My favorite chocolate is:
different every day

Comment Wall (8 comments)

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At 10:11pm on January 26, 2013, Bernhard Mueller said…
Hi Kerry, thanks for the welcome note. Judging from your profile picture it looks like you're our local chocolate doctor.
At 10:52am on January 26, 2013, Kristi said…

Hi Kerry!  It was great meeting you in person in SanFrancisco.  I had a great time and learned alot.  I would love to come to the DIY however I will be away on my 25th anniversary trip for the month of April. I would like to stay in the loop though of anything else that comes up.  Talk soon,  Stay in touch :)

At 7:30am on November 26, 2012, jeffrey chaow said…

hi Kerry,

I have read your post recently on producing panned chocolate without using polishing agents (e.g. coating gum, shellac).  This is really good because people can enjoy the chocolate without adding more chemicals.  Most of the chocolate manufacturer in our country produces chocolate with added polishing agents.  As I am recently seeking to start a chocolate business, would you please share with me more about how to polish those panned chocolate without using chemicals.

At 8:21am on August 12, 2008, Steven Lebowitz said…
Kerry - I got this reply from Chef Greweling this morning.

Hello Steven,
Nice to hear from you! I am pretty busy these days with myriad other projects, and am not likely to be teaching these classes. Of course, that does not mean that they would not be great classes....
Best,
Peter Greweling


Personally, I had such a great time at the class, that I would recommend it. The facilities are amazing, and the library is almost worth the price of admission.
At 5:45pm on August 10, 2008, Steven Lebowitz said…
The course I took was called "Artisan Chocolate and Confectionery". I just checked the career development section and the only thing similar is this. It doesn't specify who will be teaching. I know that they have just come back from their summer break. I have Chef Greweling's e-mail address and send him a note. I don't know that I'll get a response, but there is no harm in trying.
At 10:02am on August 7, 2008, Steven Lebowitz said…
Kerry -

sorry about calling you Edward. I was reading the post below mine to you. We've talked before via e-gullet.

Steve
At 9:59am on August 7, 2008, Steven Lebowitz said…
Edward -

I took a 4.5 day course through their continuing ed program on-site. I did go to culinary school but did that locally and part time as I still have my day job.

Feel free to contact me at umctg@yahoo.com
At 9:29pm on August 5, 2008, Edward said…
Like to get in touch with you via e-mail. Saw your blog on e-gullet, like to join (e-gullet) but am so confused with the rules and regulations and waiting periods and what-not that I just gave up. I do however contribute regularily on Chef2Chef and Cheftalk.

regards,
Edward
 
 
 

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