The Chocolate Life

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Kerry's Page

Latest Activity

Kerry replied to Julie Lu's discussion adding color to white chocolate
"You can - as long as you don't somehow manage to throw the chocolate out of temper by using coloured cocoa butter that is too warm.  "
"It's a bittersweet that is one drop (i.e. viscous) so would be better for making ganache than for use in moulding etc.  "
Kerry replied to Nicole's discussion peanut butter meltaway problem
"What Ruth said!   There is a eutectic effect of one fat on another.  So if you combine chocolate and coconut oil the cocoa butter and the coconut fat interact.  Ditto with the peanut butter fat. The melting point of the new fat…"
Dec 8
KREBS Chocolate sprayer left a comment for Kerry
"Closest is then NMI- 33975 Autry St, Livonia, MI 48150,  If you contact Al Roma he`ll be sure to help"
Jul 22
Kerry left a comment for KREBS Chocolate sprayer
"I'm in Canada."
Jul 22
Kerry and KREBS Chocolate sprayer are now friends
Jul 22
Kerry replied to Sam's discussion Which Chocolate Spray Gun to Purchase?
"What's the cost of the unit? "
Jul 22
Kerry and Daniela Vasquez are now friends
May 21

Profile Information

Dark, Milk, White?
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 (9 comments)

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At 11:23am on July 22, 2014, KREBS Chocolate sprayer said…

Closest is then NMI- 33975 Autry St, Livonia, MI 48150, 

If you contact Al Roma he`ll be sure to help

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....
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.

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
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.


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