The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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  • British Columbia
  • Canada
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Lana's Friends

  • margaret
  • Glenn Knowles
  • Patti Humbert
  • Daniel Herskovic
  • Elena A.
  • Susan Van Horn
  • Dirke Botsford
  • Rick Jordan
  • Ruth Atkinson Kendrick
  • Justin Schaffer
  • John DePaula
  • Ilana
  • Christine Doerr
  • Kerry
  • Rodd Heino

Lana's Discussions

Tempering Machine Group Buy?

Started this discussion. Last reply by Daniel Herskovic Feb 27, 2012. 4 Replies

Sheet Pan Lids (Covers)

Started this discussion. Last reply by Elaine Hsieh Oct 16, 2011. 7 Replies


Lana's Page

Latest Activity

Lana replied to Daniel Herskovic's discussion How to make bacon and chocolate shelf stable?
"That's what it looks like Daniel.   According to this study: "Bacon broiled 7 minutes 15 seconds has an aw of 0.64" (that would be quite crisp) According to Wybauw - Aw…"
Lana replied to Daniel Herskovic's discussion How to make bacon and chocolate shelf stable?
"Hi Daniel, There have been a few discussions about bacon in the past.  It's something I've definitely looked into. Here are the links:…"
Lana replied to Or M's discussion Bloom "stripes" on dipped chocolates
"Your chocolate is not in temper.  When you do your temper test make sure that it sets up within 3 minutes and also make sure that it has a nice gloss to it.  It should also have a snap.  If it looks dull and is soft - the temper is…"
Jul 10
Lana replied to Kevin's discussion Where can I get a custom drying mat like the one below?
"Is there such a thing as custom texture sheets?"
May 5, 2013
Lana replied to George Trejo's discussion Freezing Chocolates
"Hello Mim, I haven't tried freezing anything in rolled nuts - but I would be cautious of doing so.  I think they will be affected by freezing.  I am just now doing a freezing experiment with an exposed candied pecan.  I am hoping…"
Apr 22, 2013
Lana posted a discussion

Phytic Acid content of Chocolate

I have recently learned that chocolate is extremely high in phytic acid - one of the highest of all foods.  Phytic acid is considered an anti-nutrient which can result in mineral deficiencies.  To give you some background, phytic acid content is generally high in grains, nuts and seeds (and, of course, cacao is a seed) and is greatly reduced, when the grains, nuts and seeds are soaked and the sprouting process has began or when they are fermented.   What perplexes me is that I keep reading that…See More
Apr 17, 2013
Lana replied to George Trejo's discussion Freezing Chocolates
"Susan, I think what you're saying is that you put your finished pieces in a bag and sealed the bag?  Yes, I can see how that would crack the shells...  Put the finished pieces in a box, protected, as they would be in a retail box, and…"
Apr 5, 2013
Lana replied to George Trejo's discussion Freezing Chocolates
"Ahhh, THAT'S what's happened to my chili chocolates!  What an odd phenomenon... Mim, I freeze finished chocolates - either in bulk containers or already packaged in retail packaging.   The boxes from Nashville Wraps are…"
Apr 4, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Working with chocolatiers in Italy - most notably, the day spent with Paul DeBondt.
My favorite chocolate is:
an ongoing search...

Comment Wall (3 comments)

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At 9:53am on April 24, 2009, Rodd Heino said…
Thanks Lana, and thanks for the feedback!
And you're right, when you're dealing with an agricultural product, so many factors can enter into the equation.
I'd love to be on the email list! And yes it is a thrill to see what folks are doing with our stuff.
Thanks again for all your support, word of mouth is the BEST form of advertising.
At 2:54pm on April 23, 2009, Rodd Heino said…
Hey Lana!
Oh it sure is!
I came across is when Clay mentioned our couv in discussion about organic brands of couverture.
And we've been friends ever since. He has been an amazing advocate for our product. (well the product we have made...)
so yeah so far so fun
Many things to learn about that's for sure.

Hope the couverture is working well for you so far.
Warmly Rodd
and OMIGOD those bunnies are so cool!
Your chocolates look so beautiful. So proud to be a very small part of it.
Win win win eh?

At 4:37pm on March 31, 2009, Justin Schaffer said…
I have noticed that you have commented on a couple of different discussions on spraying… I have been making chocolate for years but I just decided to start playing around with the spraying… I purchased everything I would need to start spraying but I am having some issues… I have tried spraying the mold first and the chocolate after it is finished… I have tried spraying and then cooling the butter before I mold the chocolate… Pretty much every way I could do it… every time I spray the mold first, when I go to dump the finished chocolates out, parts of the sprayed area sticks to the mold… which leaves the chocolate looking pathetic….
Do you think you could give me any pointers on what to do?? All the equip I purchased, and the butters are from chef Rubber… I would love any advice you could give me… Thanks !!

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